I love my congee smooth and grain-less. With a additional of a egg makes everything perfect. The instant the hot congee meets the raw egg, most of the egg white is cooked but leaving the yolk raw. My favorite moment is when I break the yolk and mix into the congee. Immediately, the congee turns from a boring pale white into a energetic yellow!
Back to their congee, they provided a wide range of variety from pork to seafood. Firstly, they made the stock with bones then slow cooked the congee for hours till every grain had been broke down. However, the liver was overcooked and there were only few slices of pork. Lots of effort is need to cook a good congee because of the long hours of stirring to prevent congee from sticking at the bottom.
Blk 127 Lor 1 Toa Payoh
#02-29 S310127
Closed on Monday
Tues - Sat: 7am to 3pm
Sunday: 7am to 2pm