Congee

One of the tastiest congee in Pasri Ris. The congee itself has a thick, creamy, and velvety-smooth consistency. I like fish and cuttlefish, followed by pork and century egg. Slices of white fish adds a clean, sweet seafood note to the dish. Gingers strips match nicely. The cuttlefish adds a wonderful textural and flavour contrast, enhancing the overall richness of the congee. Yums! There used to be a fried you tiao stall nearby. Best combo.

Actually the congee is quite tasty but seller is very rude. You have to say that you want ginger & sesame’s oil otherwise they won’t give even if you say you want all the ingredients. Actually eating in hawker is not so worthy anymore. Foodcourt stalls has almost the same price with the hawker. Also many hawker owner are so rude. As if as we pay too cheap & they offer too much. They are also very rude to tourists who are curious & wanna know what is the ingredients inside etc.

A warm, tasty bowl of mixed scallop congee — smooth & creamy, with fresh & dried scallops for natural sweetness & flavour & crispy youtiao for a nice crunch.

First time visiting Pasir Ris Hawker Centre and had some porridge at Xiang Rui Congee Stall. I could only speak from my own experience so the congee was quite tasty with a more sticky texture like the HK style congee which i liked. The mixed pork congee came with plenty of ingredients especially the thick slices of pork liver while the fish porridge was abit more bland but still tasty with slices of ginger that enhanced the flavour. The fried tofu was freshly fried when ordered (we literally saw the uncle cutting the fresh tofu to fry 😄) and was crispy outside while tender inside. Lastly, the uncle serving us was just like a typical Asian uncle, didn't smile a lot but was friendly in a down to earth way. Personally i was happy with the service and had no complaints about the uncle. Overall, a nice and filling meal 😋

I ordered pork liver congee as I heard that the livers are rich in iron which helps to replenish blood loss after childbirth. However, I guess the slices are very raw as I see all the blood inside. So, I decide to bury them underneath the hot congee for about 5 minutes before I put it into my mouth!