Fastidiously boiled with fish and pork bones for 5 hours before making its journey to your table, each bowl is a labor of love, a testament to the dedication of Ah Tung(the mind behind it all) and his workers here. With just a scoop, one can easily see and feel the silky smooth texture of each bowl of piping hot congee. For this particular bowl of congee, fresh dace fish which was sautéed beforehand conferred a subtle wok hei taste to the entire bowl!

Personally, I preferred this to the meatball congee. Nothing against their yummy handmade meatballs (reminiscent of those made by my granny) but it just dulled in comparison to the fish belly congee. I don’t know about the other 6 flavors, but seeing as how this is THE new supper spot along orchard road, I’ll definitely be back for more! This was a hosted eat-up by Burpple 😊

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