Identifiably an acquired taste but to those who do, the 糖心 century egg is the epitome of it. We were happy that we could enjoy it without flying to HK.
Raw fish (carpaccio) is also another classic side to traditional porridge, and they have raw Hokkaido scallops here which are deliciously seasoned they’re definitely good on their own.
To complement the congee or noodles, the claypot beef brisket was one of our favourite with its strong flavour.
But these are not all that we like on their menu. Fried daced fish cake, fried fritters and drunken chicken are some of our recommended sides to go with their congee (go for parrot fish belly one) which is also tasty on its own.

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