Don’t let the unremarkable store front fool you—there is room for groups inside, and you should bring one to share a spread of peppery fried shrimp, savory congee soup, and the combo soup that ...

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 ...

We’ve all heard of choosing your own ingredients for mala bowls and yong tau foo, but have you ever thought about doing the same for congee/porridge? Peng Jia Zhou at ESR BizPark is Singapore’s first ...