In Hong Kong Bonnie took us to a local place for breakfast porridge, which they call congee. Supposedly one of the best in HK. Small joint, very packed inside. Like a typical HK restaurant, chock full of people with not enough space to sit, so we sat down at the table across from a few other people already eating.
Dennis & I had Bonnie order for us.Out came the congee. This porridge is actually made of rice, and cooked for 10 hours or so. Inside the porridge was 'organs'. Specifically, that I could tell, were small sections of intestines, and livers that really looked exactly like a liver. Also, balls of fish and balls of mystery meat.
Needless to say, I wasn't a fan of the organs. Not exactly the jump-starting complement to your coffee (Nescafe blows HK coffee out of the water by the way, if that is even possible). In addition, the texture of the congee was very soup like and viscous. I'll pass on seconds.
Dennis & I had Bonnie order for us.Out came the congee. This porridge is actually made of rice, and cooked for 10 hours or so. Inside the porridge was 'organs'. Specifically, that I could tell, were small sections of intestines, and livers that really looked exactly like a liver. Also, balls of fish and balls of mystery meat.
Needless to say, I wasn't a fan of the organs. Not exactly the jump-starting complement to your coffee (Nescafe blows HK coffee out of the water by the way, if that is even possible). In addition, the texture of the congee was very soup like and viscous. I'll pass on seconds.
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| The congee place on HK island |
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