Sherman's Food Adventures: January 2025

Ono Poké (Edmonds)

With the proliferation of poké joints on the mainland, it has been increasingly difficult to get excited about them.  It doesn't help the cause when some places pass off seafood salad as poké.  Hey, I have no problem with that, but it makes it hard to get something authentic and more basic.  I'm a big proponent of fusion and pushing the boundaries, but sometimes I just want the real thing.  That brought us to Ono Poké, specifically the Edmonds location in Seattle.

If you look at the regular sized Poké Bowl with 2 protein options, we only have fish, edamame and some imitation crab salad on a mix of sushi rice and salad.  The simplicity in this allowed for more fish and less filler.  This was a mix of Traditional Limu Ahi and Tamari Garlic Salmon.  Each scoop had a cube of fish in it, so not only was there the buttery texture of the ahi and salmon, there was also the taste of sesame oil, garlic and ginger.  The ahi had a bit of spice to it.

Something a bit different, we tried the Nachos with Spicy Sambal Ahi, seaweed salad, bonito flakes, nori and a good amount of spicy mayo.  Although I personally would've preferred wonton crisps, the chips that they used were fairly light and crispy, which matched well with the tuna.  This was so addictive as I couldn't stop eating them!  Something about the spice from the tuna, sesame oil, umami from the nori and creamy heat from the mayo with the chip made this work.

Looking more like the sides of a Plate Lunch, it was actually the Poké Moco.  This was essentially layered poke within sushi rice and topped with furikake.  It was further enhanced by some mac salad and edamame.  So this had the same components of the poké bowl except with more rice and no mac salad (although you can add that to the poké as well).  So with the extra rice, this ate more like a sushi bake (without the baking) where the rice was more prominent.  Interesting, but I would stick with the regular bowl.

If you didn't want raw fish, then there was another option in the Kalua Pig Plate Lunch.  We got this in regular size once again, because the large is enormous!  The pork was legit being fall-apart tender while exhibiting background hints of smoke, saltiness and sweetness.  They didn't skimp on the amount of it as they piled it high on top of the sushi rice.  I swear there was more pork than rice!  It also came with a side of mac salad.  I found the mac to be fairly firm with a sweet creamy dressing.

We ended up also ordering the Surf n Turf so that it would offer up the best of both worlds.  As you can see, this came in a large portion which could feed 2 people if they weren't too hungry.   The combination of hot and cold made this a different experience for sure, but once again, I would go for the regular poké bowl as I liked it the most.  In the end, we came away impressed at the quality and authentic nature of the food.  It reminded me of my visits to Hawaii (especially the big island).  Would totally come back here, my kids would love it!

*All food and beverages were complimentary for this blog post*

The Good:
- Straight-up poké that is done right
- Enormous portions
- Nice people

The Bad:
- Not much you can do with the compostable containers, but they don't stand up to what is inside it. Just be careful when you take out.

Drip Drip Coffeehouse

If you haven't noticed by now, I do not usually blog about coffee shops.  I'm not much of a coffee drinker and hence, I have never really focused on the never-ending coffee craze.  However, there are more and more places now that serve specialty coffees which are totally up my alley.  I tend to like fruitier cocktails and spirits, so it only makes sense that I'm more drawn to coffees that have unique flavors.  That brings me to Drip Drip Coffeehouse in Seattle.  They are a Vietnamese coffee spot that not only offers unique specialty coffees (and also the regular stuff too), but also Vietnamese treats to go with it.

Let's get right to the most visually stunning thing they have at Drip Drip - the Coffee Flight!  On the bottom, this was the Holiday Flight (which isn't available anymore) that consisted of Toffee, Cozy S'mores, Peppermint and Salted Caramel.  I hope they put some of these on the permanent menu as I enjoyed all of them!  The toffee was purposefully sweet with some smoky notes.  The s'mores had some nuttiness from the graham crackers and of course the sweetness of chocolate and marshmallow.  Peppermint was bright with the burst of cool mintiness.  Rich and salty sweet, the salted caramel went down smooth.  As for the regular Coffee Flight, it consisted of Coconut Ube, Matcha Pandan, Salted Egg Yolk and Roasted Sesame.  Loved the sweet aroma of the coconut and ube while the Matcha Pandan was aromatic and sweet with an appealing bitterness at the end.  Predictably, the Salted Egg Yolk was nutty and sweet.  Unmistakable essence there.  Lastly, the Roasted Sesame was nutty and classic sesame aroma.

We did go for the full versions as well with the Egg Coffee, Roasted Sesame and Coconut Avocado.  With a larger version, you have multiple sips or gulps which, if you can imagine, is a totally different experience.  So we were able to compare that with the duplicate in the Roasted Sesame.  With a larger amount of both the coffee and foam, we had more aroma and more nuttiness.  This in turn was plenty more impactful.  Get the flight, but be sure to get a full version of your favorite!  As for the Egg Coffee, it was subtle and creamy.  I found it lightly sweet too.  As for the Coconut Avocado, it was extra creamy due to the addition of buttery avocado and definitely aromatic.  The coconut milk helped in that respect.  Therefore, the coffee was less prominent in this one.

In addition to their drinks, there are some bites as well.  They have some fresh Steamed Bao sitting in a warming box ready to go.  We tried all three of them including The Combo, Char Siu and Vegetarian.  For me, it was all about The Combo (or called "Dai Bao" in some places).  It consisted of pork, woodear, cabbage and salted egg yolk.  The meat was super juicy and moist while being sweet and savory.  Nice crunch from the woodear while the egg yolk provided umaminess.  As for the bao, it was slightly on the denser side, but still plenty fluffy.  I also enjoyed the mushroom vegetarian bao with its immense umami flavor and butteriness of the mushrooms.  The Char Siu was decent, albeit a bit sweet.  The meat was not too fatty.

Also sitting in the display case at the counter, they had a selection of Pâté Chaud.  These flaky puff pastries were so buttery and texturally on point.  Even though they aren't diet food, the lightness of the pastry made them airy.  Inside, they were filled with tender ground pork.  I thought the filling was seasoned enough without being salty, so I could taste the natural meat flavor.  Highly recommend this to go with your drink!

If you wanted something a bit more like a lunch item, they have Banh Mi as well.  The 2 choices are the Vietnamese Ham and the Grilled Chicken.  Featuring airy and crunchy bread, these sandwiches were good!  They combined the pâté and mayo together which was pretty tasty!  Lots of umaminess and creaminess that added flavor and texture. There was the usual pickled veggies, peppers, cucumber and cilantro.  Unlike other versions, they added fried shallots which added both crunch and aroma.  All-in-all, this visit to Drip Drip afforded us delicious drinks and tasty bites.  No wonder they are so busy!  Best to come earlier or after the peak hours as space is limited.

*All food and beverages were complimentary for this blog post* 

The Good:
- Lots of different flavors of coffee
- They have coffee flights!
- Food is on point too

The Bad:

- Gets crowded during peak times

Mexicuban

In the past, if we stumbled upon a restaurant that meshed 2 different cuisines, we would run far away.  Fast forward to the present and with the proliferation of successful fusion cuisine, it has become more commonplace.  Hey, some of the most viral and delicious dishes have been the result of chefs experimenting with different flavors, sauces and cooking techniques.  Hence, we visited Mexicuban out in Renton with a completely open mind.  Upon entering the place, we were greeted with a rustic, yet modern decor.  Loved the inviting bar and also the beautiful mural on a wall at the side of the restaurant.

To start things off, we had some drinks first (that really got us in a good mood!).  We had the Margarita Flight with Burnt Orange, Mango Habanero, Mexican Mule and Coconut.  This was super refreshing with the mango being my favourite.  The heat of the habanero was nicely tempered by the mango and sweet syrups.  Coconut was aromatic and a bit creamy.  Again nice use of syrups here.  Burnt orange was the most refreshing with balanced sweetness and of course the taste of tequila.  Mexican mule naturally had Moscow Mule vibes with ginger beer and mint.

So we also got the Mojito Flight consisting of 4 different concoctions.  The first was the Cubano with its classic fizzy lime and mint infused flavors.  Next one was the Mango with the same elements but adding in some fruitiness and tang.  Being a bit smoother and having aromatic vibes, the Coconut was very tropical.  Lastly, the Passionfruit was similar to the mango except with the unmistakable floral and tart notes.

Onto the food, we were served the Pineapple Shrimp Fluffy Tacos first.  These deep fried tortillas were indeed airy and light.  Nice crispy exterior giving way to a soft and warm interior.  This made it extremely easy to eat and had a good mouth feel.  I liked how they weren't greasy either.  As for the topping, the shrimp had a buttery snap with sweetness from the ripe pineapple.  The side of hot sauce was smoky, sweet and mildly spicy.  Really nice compliment to the mild shrimp and sweetness of the pineapple.

Sticking with pineapple, we had the Jalapeno Pork Belly Toasts.  These were delicious with a crunchy toast base topped by a slice of tender and buttery pork belly, roasted pineapple, grilled jalapeno, cilantro and chipotle BBQ sauce.  This had everything including contrasting textures in the toast and soft pork belly and then complimentary sweetness from the pineapple with the spice from the BBQ sauce.  Great little 2 or 3 biters to start the meal.

We didn't stop there with some small handhelds as we moved onto the smaller version of El Yucateco.  These little sliders consisted of soft rolls encasing slow cooked pork, chipotle aioli and peppers.  These were rather messy and dripping with braising liquid, just the way I like it!  That meat the meat was super moist and the bread was also soft.  Sure, that is not much in the way of textural contrast, but it had nice mouth feel and the natural meatiness of the pork came through.

Let's continue with things served on slate with the Street Corn.  This happens to be one of my most favourite things to eat in the whole wide world.  Yes, cobs of corn on a stick.  The version here was really good with charred corn that was smoky and caramelized.  It was sweet and had pops of extra sweetness from the niblets.  On the outside, they were generously coated with chipotle aioli, lime, tajin, cotija and cilantro.  Lots of creaminess to go with acidity and some spice.  Delicious.

Okay, moving off of slate tile plates, we went to an actual deep dish with the Croquetas con Mole.  These crunchy pinko-breaded balls were filled with deep fried plantain and mozzarella.  These were on the denser side due to the all the plantain crammed into them.  I felt these were a little like Mofongo where the fried plantains are mashed, except formed into balls and deep fried some more.  The star of the dish was the mole as it was rich and smoky.  It had earthy notes as well as sweetness, tanginess and slight bitterness.  It hit all the flavors and went great with the plantain.

We moved onto bigger dishes from here starting with Cuban favorite being the Ropa Vieja.  This featured tender shredded beef in a light tomato sauce with the sweetness of onions, tanginess of green olives and the spice of jalapenos.  It was served on fluffy yellow rice with a base of black bean puree.  This was a comforting and home-style dish that was hearty.  To make it even more robust, we found fried plantain and yuca al mojo on the side.

More often than not, when I have a salmon dish at a non-seafood restaurant, it will be overcooked.  However, this was not the case here with the Huatulco Salmon.  It was flaky and moist while topped with a mole.  This one was somewhat similar to the one in the Coqueta dish except a bit sweeter and less spice.  I felt that the salmon was able to stand up to the sauce and when combined with the poblano rice, it helped balance out the bold flavors.

The most out-of-left-field dish was the Lasagna Alteca.  This was comprised of corn tortillas layered with shredded chicken and mozzarella topped with Mexican crema, cilantro and red onions..  It sat in a poblano pepper sauce with charred corn.  So in spirit it was a lasagna, but it ate very differently.  I found it more similar to a taco bake, but more sophisticated and definitely not Tex-Mex.   The chicken was moist and the tortillas were tender.  The thing that made the dish was the charred corn and the poblano sauce.  It was sweet from the corn but had a tanginess to it.  Kept things bright and light despite the heaviness of the dish.


For our desserts, we were serve the Cajeta-Filled Churros with ice cream on the side.  These were crunchy with a soft interior and just sweet enough.  The other dish was the Gorditas Dulces, which is a traditional dessert from Veracruz.  They weren't very sweet and had a certain appealing chew.  On the outside, it was crispy and the slight drizzle of chocolate was all that it needed.  Overall, the food at Mexicuban was presented nicely and was equally tasty.  Loved that they had some fusion going on, but not so much it went too far.  Flavors were still familiar and so were the textures.  Nice spot to get some friends together since they have plenty of drinks and live music at certain times.

*All food and beverages were complimentary for this blog post*

The Good:
- Nice spot that is great for both groups and families
- Lots of choice on the menu
- Generous portions

The Bad:
- I did enjoy the flavors, but some dishes could use just a touch more impact

Burger Bender @ Match Eatery & Public House (Delta)

There are many things I look forward to each year.  These include Summer holidays (and usually a trip somewhere), taking off my winter rims and switching to Summer rims, Birthday dinner(s) and Match's Burger Bender (from Jan 16th to Feb 23rd) .  Wait.  Really???  Yes, as I've said many times, I enjoy the burgers at Match (also their wings) and I honestly look forward to their new burger creations every year.  This time around, they have 5 offerings with 2 hold-overs and one that has been voted by customers as the best for 2 years - the French Onion Big Dipper.

So let's talk about the French Onion Big Dipper first as it is also my favourite as well!  That might shock some people since they know my aversion to raw onions.  If you know me well, I actually don't mind onions, when they are cooked right.  For this burger, they are completely caramelized and for the ones in the dip, they are super delicious and add depth and sweetness.  The burger itself features their thick moist patty that is evenly seared.  This adds nuttiness and smokiness.  They put a large breaded onion ring into it as well as melted slices of Swiss.  The key to this burger is the French onion soup dip on the side.  It is not overly salty and has all of the rich flavors of sweet onion.  One dunk of the burger and the toasted brioche soaks it up and it becomes a flavor bomb of umaminess.  Delicious.

Now for the other returning burger, it is the Mighty Mushroom.  This is a pretty classic mushroom burger with the same 6oz chuck beef smashed patty.  It is not the thin type of patty you might be thinking of as it is thick and plenty juicy inside.  However, it does have the crispy edges of a typical smash patty.  I find that they properly season the meat while not making it super salty, so you can taste the meatiness.  They top this patty with sauteed crimini and button mushrooms along with Boursin cheese.  As you can imagine, this is plenty strong with bursts of umaminess.  A touch of dijonnaise helps add a bit of zing to keep things from being too bogged down with heaviness.

One of the new burgers that I think will be a fan favourite is the Crispy Chicken Bacon Mac & Cheese.  Yes, that is quite the mouthful and in fact, literally as well.  It is hard to fit this thing into my mouth!  The base of this burger is the fried chicken breast which I'm happy to report is moist and not dry.  The batter is relatively thin, properly seasoned and crispy.  Topped that off with crispy smoky bacon and some non-offensive mac n' cheese, we have a tasty concoction.  Now let me clarify what I mean by "non-offensive".  Sometimes, when people shove more carbs into a carb heavy sandwich already, it bogs everything down.  They put just enough of it that you know it is there without thinking you are actually eating the dish.

Okay, when I first looked at the Mr. Rib, it gave me some McRib vibes.  However, it is nothing like the McD's versions as the piece of rib is actually pork ribs without the bones!  So no formed ground pork patty here, it is real meat. Furthermore, it is tender fall-off-the-bone meat (hence no bone) which is very easy to eat and a bit smoky.  I think a bit more tangy and smoky BBQ sauce is needed to give it that messy deliciousness.  There are the obligatory sliced onions and pickles to give some bite and zing to the heaviness of the pork.  As much as the toasted bun is fine, I think a softer roll is necessary to keep the sandwich from being too dense.

Lastly, the Brooklyn Deli is really a burger with a corned beef sandwich surrounding it.  So same 6oz patty with corned beef, sauerkraut and Swiss on an "everything bagel" brioche bun.  This is pretty solid with the corned beef sammie vibes coming through.  I think that it needs more corned beef because it got a bit lost in the smoky meatiness of the charred burger patty.  Otherwise, still very good, especially with some mustard!  So there you have it, another year of Burger Bender with the excellent French Onion Big Dipper and Mighty Mushroom.  I think the best of the new ones is the Crispy Chicken Bacon Mac & Cheese.  That is a massive burger which is hits all of the high notes.  Get them before February 23rd!  Oh get some wings too, they are great as well!

*All food and beverages were complimentary for this blog post*

The Good:
- The French Onion Big Dipper
- Crispy Chicken Bacon Mac & Cheese
- For the sides, get the Breaded Onion Rings or Tater Tots!

The Bad:

- Maybe the bun could be softer for the Mr. Rib
- More corned beef for the Brooklyn Deli?

Sula Indian Restaurant (Dine Out Vancouver 2025)

Here we are at Sula to try out their Dine Out Vancouver 2025 menu.  I've always said that not all DOV menus are created equal as some restaurants tend to make up stuff that generally has nothing to do with their regular menu and/or serves things that are just not very good.  They do understand that the whole point is to hopefully capture some repeat customers right???  Well I'm glad to report that Sula has got the memo and their menu is not only appealing at first glance, it is affordable at $39.00 whereas many places are much more than that (however, some are worth it, just depends on the menu!).

For the DOV menu, there are 3 choices for appetizers including the Palak & Kale Chaat.  I've had this dish several times before and I have to say that this version was one of the crunchiest.  This painstakingly labour-intensive dish requires battering and frying each piece of spinach and kale individually.  The result here was universally crispy pieces doused in tangy, sweet and bright chutneys.  There was some sweet yogurt to cool thing soft while some firmly crunchy sev added even more texture.

The one meat option for the appetizers was the Achari Chicken Tikka.  These were marinated in pickle spice which gave them a slight earthiness while helping them stay moist and tender.  There was a nice char from the tandoor which afforded nuttiness and smokiness.  The pieces of chicken themselves were rather mild, but with the help of 2 chutneys on the side, they came to life.  I much preferred dipping them into the tamarind with its sweet tanginess, but I'm sure the traditionalists would use the bright and slightly spicy mint chutney instead.

The vegan option in the appetizer section was the Sweet Cauliflower Chili Bites.  These were lightly battered and served crispy.  Even after the toss of sweet and spicy chili sauce, most parts were not softened.  The cauliflower florets were fully-cooked but did not become overly soft.  There was still a bite.  As you can see, this was a rather large portion for one person, as with the other appie options.  This was probably strategic as the main courses were modest in size.

About those mains, we tried the first of 4 choices in the Mughlai Chicken.  Now, let me say this - sure the curries themselves were modest in size, but it also came with choice of rice and choice of naan.  So including the appetizer, you won't go hungry.  Back to the chicken, it was bathed in a nutty and creamy curry.  It had definitely some earthiness to go with a slight gingery aftertaste.  This was mild and went well with the coconut rice.  There was some scrambled egg to be found in it in lieu of hard-boiled eggs.  As for the chicken, the pieces were large and completely tender.

Onto a vegetarian offering, we found the Spinach and Cheese Kofta sitting in a creamy cheese and nut sauce.  The kofta were quite good with a firm density that changed as we broke them apart.  Loosening them with a spoon and soaking into the sauce, the combination of paneer and spinach became almost fluffy.  It took on the slight saltiness of the cheese as well as the nuttiness from the cashews.  It was also buttery and creamy that offered up richness to go with either the rice or naan.

For a $3.00 supplemental charge, you could opt for the Bhuna Lamb which was meaty, yet still fork tender.  Since the cut was lean meat, the lamb gaminess was minimal.  This didn't sit in a sauce per se because the cooking process sees spices fried up and then other ingredients are allowed to evaporate.  This dish is somewhat like a Malaysian Rendang with just enough earthy and spicy sauce.  I enjoyed this with the coconut rice.

The last main dish option was also my favourite and it was *gasp* vegan!  It was the Portobello Mushroom Curry cooked in a coconut curry.  Due to the use of coconut milk/cream, this curry was still rich and full-of-depth.  The sweetness and slight spice came through as well as the usual fall flavours.  I found that the portobello mushroom juices melded with the curry and gave it plenty of umaminess and body.  Super delicious and I soaked this up with the garlic naan.

So about the Naan, we had 3 choices including Garlic Naan, Onion & Cilantro Naan and the classic Naan.  As you can see, these were huge and in addition to the choice of Basmati Rice or Coconut Rice, you certainly would be hard-pressed to finish it all considering the large appetizers.  These were cooked up in the tandoor and sported nice charring on the bottom.  They had appealing elasticity and some fluffiness after the initial chew.


Onto dessert, there were 2 choices including the Mango Coconut Cake and the Rose Milk Cake with Cardamom Saffron Rabdi.  My pick of the 2 has to go with the former as it was light and creamy with mousse-like layers of sweet and tropical mango and coconut.  As for the latter, it was not as sweet as it appeared or sounded.  The cake was supremely moist and definitely floral.  Lots of aromatics here.  In the background, you will notice 2 featured drinks in the Masala Mango Maragrita and the Bangalore Bloom.  Both of these drinks were dangerous because they went down rather easy.  The fruitiness of the margarita made it light and refreshing while the bloom had elements of chai with fruit juices.  Overall, the DOV menu at Sula Commercial is a good value.  For $39.00, you will be full due to the large appies and the inclusion of both rice and a huge piece of naan.  Flavours and spices are definitely there, although I would recommend getting something more than mild.  We did that given differing tolerances, but that severely impacts the overall taste of the curry.

*All food and beverages were complimentary for this blog post*

The Good:
- Appealing price point
- You get enough food
- It tastes good

The Bad:

- You get enough food, but it is a bit carb heavy

 

Secret Congee

All types of cuisines have their comfort foods.  For many Asian cultures, congee is the ultimate in comforting eats that is often served when someone is not feeling well or want to detox from fatty or fried foods.  It is a humble dish where it is essentially rice cooked down until it becomes a porridge.  Sometimes, in more expensive restaurants, it is elevated beyond the basic nature of its base ingredient.   Now Secret Congee in Seattle is not an expensive restaurant, however, it does reinterprets congee in an accessible manner.

We tried a good part of their menu including their baseline bowl (in my opinion) in the Chicken Congee.  So all of their congee have the same base (made with chicken bone broth) with only the toppings being different.  I have to say the congee was pretty good with a thick viscosity but not that it couldn't be eaten easily.  The seasoning was pretty mild with sweetness and a certain nutty aroma from the rice.  Add in the white pepper and a touch of soy, it was lightly flavorful.  It didn't get watery even until the last drop.  I understand that chicken breast is generally more popular than dark meat, however, I personally would've liked dark meat since it would've been more tender and less dry.


We move onto two seafood congees with the Wild Blue Crab and Wild Halibut.  These were predictably more subtle-tasting with the crab being the more flavorful of the two.  It had a sweet brininess as well as a fluffy texture.  I really liked the crab congee as it also incorporated fried garlic, white pepper and a touch of soy.  This provided just enough seasoning to compliment the ample amount of crab.  For the Halibut, it was maybe needing some more salt as the fish was very mild-tasting.  On that note, I could definitely taste the fish, which was probably what they were getting at.  The addition of fried garlic, wolfberries and the other toppings such as cilantro, ginger and scallions, did make up for the lack of seasoning on the fish.  I think a bit of chili oil would liven this bowl plenty (if you like spice that is).

Staying with the seafood theme, another favorite of mine was the Hokkaido Scallop Congee.  Look at all those large scallops complete with the mantle!  This was full of texture as a result with the buttery sweet scallops offering up some textural contrast with the chewy (in a good way) mantle.  This ensured there was a bite of scallop in each spoonful of congee. For this one, we found fried shallots to go with the ginger, green onion, white pepper and soy sauce.  It was a little more aromatic and sweet.

Hands down, my absolute favorite and probably will order again when I'm visiting Seattle, is the Thai Meatballs Congee.  So far, the chicken and seafood congee were good, but for something with more body and robust flavors, the meatballs did exactly that.  They were juicy and tender with a wealth of natural sweetness and meatiness.  They were also well-seasoned giving off aromatics, saltiness and some pepperiness.  This really kicked the congee up a notch.

But the most flavorful of all was the Spicy Tom Yum Shrimp Congee.  Yah, it still had the same base, but you would never have known it due to the addition of Tom Yum influence with spice, lemongrass, kaffir lime leaves and galangal.  Add in the shrimp paste and we had some umami brininess.  The shrimp had a meaty snap texture and were naturally sweet and aromatic.  The cilantro blended in with the flavors really well and this one had both fried garlic and shallots.

To add a bit more oomph in some of the more mild congee offerings, you can get a side of Chopped Century Egg.  That made a big difference in the chicken congee with pungency as well as a rich savoriness.  Naturally, you can't have congee without Youtiao (Fried Salty Donut).  This was really good being crispy on the outside while fluffy and chewy with elasticity inside.  Great for dipping into the congee!  To add texture, we also had the Crispy Fried Vermicelli Noodles.  Lastly, we had the Soft-Boiled Egg which was more like an Onsen Egg which provided creamy custardy textures for the congee.  Overall, the congee here at Secret Congee is good and they appeal to a wide audience.  Ingredients are high-quality and they aren't skimpy with the portion-size.  This may not be your traditional congee, but that is not the point here.  I can see why they have a lineup at most times.  I would gladly be part of that lineup.

*All food and beverages were complimentary for this blog post*

The Good:
- Not skimpy with the high-quality ingredients
- Congee base has a nice viscosity and flavor
- Accessible for all (no scary ingredients except for the additional preserved egg)

The Bad:

- Small location and it gets busy! Might need to wait for a seat and it will be cramped

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