Jok Aree 1

Jasmine rice congee with a smooth and soft texture, seasoned to a mellow flavor. Served with soft, bouncy minced pork balls, with a perfectly salty and rich taste. Often eaten with shredded ginger and spring onions.

Smooth congee served with minced pork and various offal such as liver, intestines, and stomach, blanched to perfection, not fishy, adding diverse textures to the bowl.

Congee for offal lovers, containing only various types of well-cleaned, perfectly blanched, and tender pork offal.

Smooth white congee served with steamed sea bass. Naturally sweet and fresh, no fishy smell. Suitable for a light and comfortable breakfast.

Congee with fresh, bouncy shrimp, giving a sweet seafood flavor that contrasts with the soft texture of the congee.

A combination of sea bass and fresh shrimp in one bowl, offering a full seafood flavor.

A combination of bouncy shrimp and soft minced pork, offering both sweet seafood flavor and mellow pork taste.

Congee with sea bass and minced pork, a perfect combination of two types of meat.

A mixed dish containing fish, shrimp, and minced pork, offering complete deliciousness in one bowl.

A large, "everything" congee dish with all available ingredients: fish, shrimp, minced pork, and offal. For those who want a hearty meal.

Thicker than normal congee, with little to no water, resulting in a more intense flavor. Served with minced pork and offal.

Plain congee base. Smooth and soft texture, no meat. Suitable for young children or the sick, or to order with other side dishes.

Rolled Kuay Jab noodles in a mellow clear broth, with crispy pork and various offal. Refreshing taste, easy to swallow.

Clear soup with soft pork balls, minced pork, and various offal, including Chinese celery or Malabar spinach. Served with hot steamed rice.

Mild clear soup with soft egg tofu, minced pork balls, and seaweed. An easy-to-eat and healthy dish.

Flavorful boiled rice with large pieces of fresh sea bass. The broth is sweet and fragrant, with a mellow, non-fishy taste.

Hot boiled rice with minced pork balls, seasoned with fried garlic, celery, and preserved mustard greens.

Boiled rice with tender, non-chewy pork stomach, simmered until soft. In a flavorful broth.

Boiled rice with large fresh shrimp. The broth gets its natural sweetness from the shrimp. Fragrant and delicious.

Cooked steamed rice, served to eat with pork blood soup or boiled rice.

Eggs poached in hot water until the whites are slightly opaque but the yolks are still runny. Popularly cracked into congee to add richness.

Salt-cured duck egg with a salty and rich taste. Eating it with congee helps cut through the richness and enhances the flavor.

A preserved egg with a jelly-like dark white and a rich, creamy yolk. Unique flavor that pairs very well with pork congee.

Small or double crispy fried dough sticks. Crunchy texture. Popularly added to congee or dipped in custard.

Additional toppings for those who enjoy the aroma of shredded ginger and spring onions.

Bottled Drinking Water

Sweet, fizzy, refreshing carbonated beverage.

A herbal drink made from chrysanthemum flowers. Clear yellow, sweet and fragrant. Refreshing and thirst-quenching.

Traditional iced black coffee. Rich, sweet, creamy, with a roasted coffee aroma.

Sweet drink made from boiled dried longans. Often contains longan pulp to chew. Sweet, fragrant, and refreshing.

Plain ice in a glass, for pouring drinking water.