Jok Siam

Plain rice congee without meat. A smooth, warm rice porridge. Usually eaten as a base or light meal.

A smaller portion of rice congee suitable for children. Mild flavor and soft texture.

Standard rice congee with pork. Savory, hot porridge served with minced pork balls and garnishes like ginger and green onions.

Rice congee with pork and a soft-boiled egg cracked into the hot porridge. Creamy and rich.

Rice congee served with a salted egg. The salty yolk adds a distinct savory flavor to the mild porridge.

Rice congee served with a medium-boiled egg (yolk is jammy/custard-like). Adds a rich texture to the dish.

Rice congee served with a century egg (preserved egg). The jelly-like egg has a unique, pungent flavor that pairs well with the bland porridge.

Special congee with extra ingredients (usually more meat or organs). A hearty and filling version of the dish.

Deep-fried dough sticks (Youtiao). Crispy on the outside, airy inside. Typically eaten by dipping into the congee.

Crispy fried noodles. A crunchy topping often added to congee for texture.

Bak Kut Teh, a Chinese-style pork rib soup simmered with complex herbs and spices. The broth is dark, savory, and aromatic. The ribs are tender and fall off the bone.

Carbonated soft drink. Sweet and fizzy.

Oishi brand green tea. A popular bottled green tea drink, typically sweet.

Plain bottled water.

A glass of ice.