Jok Samyan Ladprao-Wang-Hin Branch

Smooth, finely ground congee simmered until creamy. Rich flavor from pork bone broth, served hot. Popular for breakfast or late-night meals.

Fresh chicken egg, often cracked directly into hot congee. The whites cook to a soft texture while the yolk remains jammy, adding richness to the congee.

Salt-cured duck egg with a rich, salty flavor. The bright orange yolk is creamy and rich, cutting through the smooth congee and adding depth.

Preserved egg with a jelly-like dark texture and unique flavor. Springy texture, rich taste, pairs well with pork congee.

Bite-sized crispy fried dough. Crispy on the outside, soft on the inside. Popularly added to congee for a delightful crunchy texture.

Specially seasoned minced pork, rolled into balls. Tender and springy texture, with a balanced sweet and savory flavor. (Sold by the kilogram)

Premium grade century egg with a beautiful golden, translucent appearance. Less pungent aroma than regular century eggs, with a delicate flavor.