Back to All Events
Cháo Congee Breakfast Club, originally devised by London-based Jenny Lau, is a way to honour a simple-yet-staple dish bridging many asian cultures. From Vietnam to China, Malaysia to the Philippines and everything in-between; rice porridge is often made from leftover rice and stewed slowly in a simple broth using the offcuts of meat, seafood or vegetables. The rice farmers toiled to pick every piece of rice by hand, so this dish honours their hard work by using every last grain.
The following "classic" toppings will be provided:
Fried shallots, spring onions, coriander, salted eggs, chilli oil, Quay/You tiao (fried bread sticks), seaweed, pork floss, soy sauce, sesame oil.