Chef Bryant Ng's scallop congee at The Spice Table is the stuff dreams are made of. Who knew jook could be so good? Back to reality. So, no, chef Ng won’t be planted near a street corner dishing ...

For the uninitiated, congee is rice porridge topped with flavorful proteins ... "I think for me, it's just bringing something new. I mean, it's not entirely new - congee has been around for ...

I like to mix long grain and short grain rices (not glutinous rice, but the type used for Japanese and Korean cuisines), which makes the congee smoother. Yau ja gwai, often called Chinese ...

the rice porridge’s association with thriftiness and austerity is considered a no-no during the Lunar New Year celebrations. Because historically congee was made by stretching a small quantity ...