Currently run by the fourth generation of the Ser Wong Fun family, this practically-historical restaurant is famed for their warming, double-boiled soups, snake dishes, classic Cantonese fare and, of ...

People tend to have strong preferences about congee. My grandmother made it thick and hearty, but I now prefer the thinner, lighter versions you get in Hong Kong. It's easy to adjust the ...

A traditional rice based dish popular for its sweet fresh flavours of seafood and rich flavour.Sampan congee, consisting of peanuts, fish meat and other seafood, It is said that in the past the Sampan ...

Poached Chicken Congee is a guest recipe by Yotam Ottolenghi, Helen Goh, Verena Lochmuller and Tara Wigley so we are not able to answer questions regarding this recipe Place the chicken in a medium ...

Beef bouillon: I add beef bouillon to beef congee to enhance the beefy flavor. However, it's best to start with a small amount of beef bouillon and taste as you go, adjusting as needed to reach your ...

That’s because it improved her gut health better than any pill or probiotics. Fact is, in much of south Asia (peninsular India mostly) and southeast Asia, congee is seen as a probiotic food that’s ...