Jok Sam See

Rice porridge with minced pork balls. The congee is smooth and savory, seasoned with ginger and green onions. A classic comfort food.

Rice porridge served with pork liver slices. The liver is tender and adds a rich, iron-packed flavor to the mild congee.

Rice porridge with pork small intestines. The intestines are cleaned thoroughly and cooked until soft and slightly chewy.

Rice porridge combining minced pork balls and liver slices. Offers a mix of textures and savory flavors.

Rice porridge with pork liver and small intestines. A popular choice for those who enjoy organ meats.

Rice porridge with minced pork and mixed entrails (typically liver and intestines). Hearty and flavorful.

Congee topped with 'Kai Tao' (a soft-poached egg cracked directly into the hot gruel). The yolk is runny and mixes well with the rice.

Congee served with an Onsen egg (Japanese-style soft boiled egg). The custard-like yolk adds creaminess to the dish.

Congee with a salted duck egg. The savory, salty egg balances the mild taste of the rice porridge.

Congee with a Century Egg (preserved black egg). The egg has a gelatinous texture and a unique, strong flavor that pairs perfectly with congee.

Congee with two Onsen eggs. Extra creamy and rich for egg lovers.

Congee combo with both an Onsen egg and a Salted egg. A mix of creamy and salty flavors.

Congee combo with an Onsen egg and a Century egg. Offers contrasting textures and rich flavors.

Congee with both Salted egg and Century egg. A double dose of preserved egg goodness.

Mixed egg congee featuring three types of eggs: Onsen, Salted, and Century. The ultimate egg lover's bowl.

Special mixed egg congee with four types of eggs: Onsen, Salted, Century, and Poached (Kai Tao). A lavish and filling meal.

Deep-fried dough sticks (Youtiao). Crispy on the outside and airy inside. Perfect for dipping into the congee.

A raw egg cracked into the hot porridge to gently poach. Adds richness when mixed in.

Onsen Tamago (hot spring egg). Slowly cooked so the white is milky and custard-like while the yolk remains creamy.

Salted duck egg. Intense savory and salty flavor, typically served cut in half.

Century egg (preserved duck egg). Known for its translucent dark brown white and creamy, grey-green yolk with a distinct alkaline flavor.