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  • Coming out from a fresh cut at Pmall, the wife and I were looking for a light bite to eat. I suggested this congee place because I haven't been back in almost 10 years. As we reached the entrance, I could see that only one thing has changed: the wait time and line! Reluctant to line up, I looked through the window and was reminded by the orchestrated cooks and chefs what I would be missing out on. I grabbed a number and proceeded to wait outside looking into the lovely view of the kitchen from the window. I was delighted by the spectacle of one particular chef working his craft at his rice noodle roll station. This stuff is made fresh and you can see him ladle rice flour mix into a rectangular steamer to create this crepe like sheet of rice paper, which is extremely delicate. It was used to wrap various meats all made to order. Alright enough with the teaser sir, let's eat! We ordered minced beef congee with preserved egg and a lovely fish congee with ginger thinly julienned for a lovely accent. All this with fried noodles, sweet cruller and dough fritter in rich noodle roll for less than 20 dollars. Some tips: - line moves fast so grab a number and a seat next to the window by the kitchen. It'll go by fast with the show they put on. - bowls of congee are cheap! 4-5 bucks to be exact so I usually sample a few with the wifey
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