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Although most people stop here for the fine noodle soups, bobbing with wontons, fish balls or roast duck, this venerable Cantonese spot also makes a mean congee. Try the version with pork tripe, which happens to come with bonus offal, too, the mild rice porridge yielding up tasty bits of pork liver and other, unidentifiable entrails. When you order it, your waiter might do a double take and then slap you on the back, as a kind of congratulations. Skip the other roasts hanging in the window in favor of the roast baby pig, and crunch up the salty, crackly skin.