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Food Trend: Congee Has Your Cereal Number

It's got all the rice stuff.

Seattle’s Kraken Congee: five-spice duck confit, crispy pork cracklings and beet-soaked mustard seeds

Photo: Gabriel Cabrera

Chefs are putting China’s rice porridge on the front burner. Seattle’s Kraken Congee offers seven varieties, including a bowl with five-spice duck confit, crispy pork cracklings and beet-soaked mustard seeds (pictured). At Little Sister Downtown in Los Angeles, poached chicken congee is flavoured with coriander, fried shallots and ginger, topped off with a Chinese doughnut. And in Toronto, Kupfert & Kim’s meatless version subs in long-grain brown rice for traditional white and stirs the pot with homemade kimchi and organic vegetables.

Kraken Congee, 88 Yesler Way, Seattle, 206-748-9999
Kupfert & Kim, 140 Spadina Ave., Toronto, 416-504-2206 (multiple locations)
Little Sister Downtown, 523 W. 7th St., Los Angeles, 213-628-3146

Tags

CONGEE     FOOD & DRINK     FOOD TRENDS     LOS ANGELES     RESTAURANTS     SEATTLE     TORONTO    

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