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I had a bowl of minced meat porridge with century egg, which is also known as ‘Pei Dan Sau Yuk Zhuk’ in Cantonese. The ginger adds a touch of spice while the chives add some sweetness and pleasantness to the porridge. And of course, you can’t go wrong enjoying porridge with yau zhar guai. Simply one of the best combinations! |
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For Sang Yu Zhuk (raw fish porridge), the raw fish slices come in a separate plate topped with parsley. As soon as they are added into the hot porridge, they are cooked instantly. This is brilliant as cooking a big pot of fish porridge would cause the fish meat to overcook and crumble. And by adding them fresh, you get the best flavour too. Although both tasted great, the fish porridge was the nicer one. The easiest way to find Hon Kee is to look for Hong Leong Bank in Petaling Street.
Hon Kee is directly opposite the bank. If you happen to take a bus from Pudu bus station in the morning, do try the porridge there for breakfast. Highly recommended.
Lum V Keong
V Keong’s favourite pastime is to chill in front of the TV with his family in Bukit Mertajam watching any of
Gordon Ramsay’s programmes. His other interests include photography, games, television series, traveling, blogging and food and he aspires to own his own restaurant one day.
www.vkeong.com
