Sang Kee Congee
Americans may not happily push their bowl of Lucky Charms aside for rice porridge, but in Hong Kong congee is the breakfast of champions. Known to some as “jook,” congee is made by boiling white rice until it becomes porridge, then adding seasoning and either meat or fish. This Sheung Wan grab-and-go restaurant serves up many varieties of the dish, and regulars order it not only for breakfast staple but throughoout the day. Adventurous diners opt for authentic add-ins like fish belly or fish intestines, while the less daring choose pork or beef.
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