A simple dinner of HK Porridges and dishes "香港粥"
Scallop & Gingko Nut Porridge "白果干貝粥"
Mixed Pork Porridge "豬雜粥"
HK Style Ting Zai Porridge "艇仔粥"
Rice with Braised Gravy "卤味饭"
Mushroom Braised Chicken "香菇焖鸡"
Raw Fish Slices "生鱼片"
Fatty Pork with Preserved Veggies "梅菜扣肉"
Fatty Pork with Preserved Veggies "梅菜扣肉"
Location: A1 Hong Kong Porridge @ Jalan Todak (off Upper Thomson Road)
All the porridges were boiled with dried scallops, giving it a natural sweetness. These traditional HK style porridges are cooked using broken rice to give them it's thick creamy consistency, different from the Taiwanese or Teochew Porridge where the rice grains are still whole and intact. Each has it's own merits and offers nice variations to this simple fare. Each claypot of porridge makes a nice single portion.
The meat dishes were decent and gave the porridges a nice boost of saltiness, which I liked. However, all the dishes come as a set, which includes a small dish of veggie and a bowl of rice. Maybe the restaurant can offer the dishes on their own instead of a set, this might encourage more customers to order them and not having to worry about not being able to finish the extra rice. I know I would had ordered more dishes if not for the consideration of that rice.
The price was decent and definitely worth the fare. I like this place in contrast to the over-priced Taiwanese porridge along another stretch of Upper Thomson Road.
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