Classic congee with traditional fixings: liver, tripe, and pork
Literally in an alley way, tables and chairs are placed in the little damp and dark corner while bowls and bowls of the smoothest congee is served up with its traditional fixings, pig's liver cooked a perfect medium rare, with tripe, mince pork balls and slices of fresh fish. The stall has been open for the last 30 years and as expected patronised by locals who come with tiffin cans for takeaways on down their congee breakfast on the go. Usually sold out by noon, so go early and be prepared to wait.
More and a video on: