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My friend claims that congee is the best thing for a hangover. Until last Sunday I disputed that assertion (surely nothing can beat the noble bacon sandwich)... but I must say, that last Sunday, I tried congee for the first time in Gerrard's Corner...
AND IT WAS BLUDDY GRATE.
As far as I understand it, here is how to make congee: get rice, boil the unholy fvck out of it in loads of water, eat. Somewhere, alchemy happens and suddenly you're eating the most comforting thing in the world ever. And it has pork and preserved egg in it (or it did on this occasion).
A+ would and indeed will order again. (I have been having some rubbish noodles lately so am happy to swap noodle for congee for a while anyway tbh).
DIM SUM HIGHLIGHTS:
- fried turnip paste in XO sauce
- tripe! I have never had such good tripe! It was delicious, hot and moist, deliciously chewy to bite into. Much better than the tripe at the - uh - posh place with the river and the fishies! (Kake - this is one of the only Chinese words I can write! 牛柏葉 - apparently this is "cow's hundred leaves", because Chinese can even make tripe poetic. Then again I guess in English it could be called honeycomb tripe!)
- bbq pork cheung fun, sui mai, har gau and soup dumplings all pretty good
- My chicken and rice wasn't that great though, but I wanted some chicken, I wanted some rice, sometimes ones tastes are simple...
SPECIAL MENTION:
the taps in the ladies loos were producing *real actual boiling water*. Efficient, sure. Burns unit? Absolutely! Thank goodness for dining companion and her portable hand sanitiser gubbins...
AND IT WAS BLUDDY GRATE.
As far as I understand it, here is how to make congee: get rice, boil the unholy fvck out of it in loads of water, eat. Somewhere, alchemy happens and suddenly you're eating the most comforting thing in the world ever. And it has pork and preserved egg in it (or it did on this occasion).
A+ would and indeed will order again. (I have been having some rubbish noodles lately so am happy to swap noodle for congee for a while anyway tbh).
DIM SUM HIGHLIGHTS:
- fried turnip paste in XO sauce
- tripe! I have never had such good tripe! It was delicious, hot and moist, deliciously chewy to bite into. Much better than the tripe at the - uh - posh place with the river and the fishies! (Kake - this is one of the only Chinese words I can write! 牛柏葉 - apparently this is "cow's hundred leaves", because Chinese can even make tripe poetic. Then again I guess in English it could be called honeycomb tripe!)
- bbq pork cheung fun, sui mai, har gau and soup dumplings all pretty good
- My chicken and rice wasn't that great though, but I wanted some chicken, I wanted some rice, sometimes ones tastes are simple...
SPECIAL MENTION:
the taps in the ladies loos were producing *real actual boiling water*. Efficient, sure. Burns unit? Absolutely! Thank goodness for dining companion and her portable hand sanitiser gubbins...
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I didn't know the word 牛柏葉 for tripe, only the more prosaic 肚. It looks like there's some variant-spelling stuff going on here, because my dictionary says 柏 means "cypress", while "hundred" is 百 (same pronunciation), but CantoDict has both 牛柏葉 and 牛百葉 listed as meaning beef tripe, and a Google Images search bears this out. I went and looked at photos of cypress leaves on Flickr, and TBH both spellings make sense to me!
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