People tend to have strong preferences about congee. My grandmother made it thick and hearty, but I now prefer the thinner, lighter versions you get in Hong Kong. It's easy to adjust the ...

But with so much potential, it's hard to know where to start with jazzing up congee. Chowhound spoke with Chef Ken Lin of New York City dim sum house and Northern Chinese restaurant Hutong ...

We’ve all heard of choosing your own ingredients for mala bowls and yong tau foo, but have you ever thought about doing the same for congee/porridge? Peng Jia Zhou at ESR BizPark is Singapore’s first ...