A friend from New York emailed the other day raving about this congee restaurant in Manhattan’s Chinatown where he intends to take me when I come over to visit.
I never liked congee. I guess, it was because my parents fought my colds with it when I was young. It was always the plain, tasteless kind. I was a sickly child so one can only imagine how much of it I took with no complaints. I do, however, love champurado, ginataang mais, ginataang mongo and ginataang bilo-bilo.
Much to my surprise, I’ve recently come to fancy congee and practically enjoy a bowl of it everyday for breakfast. The reason: Saffron’s congee station which allows me to add any ingredients I desire besides the usual century egg, regular boiled egg, scallions, ginger and fish balls.
Thus, my friend’s invite failed to arouse much interest, especially now that I think I eat the best congee in the world, plus the reviews I read about this congee restaurant’s poor service is much too discouraging since I am now used to the prevalent warm and gracious service here at Panglao’s restaurants.
But then again, the distinctly New York phenomenon to be abused by the people you paid to perform a service, must have become so deeply ingrained in every New Yorker’s psyche; making it acceptable with least resistance, as I had meekly consumed the plain congee my parents fed me when I was a sickly child.
In my reply to my friend, I didn’t allude to having any plans to visit New York in the near offing, but I suggested that he and his family visit Bohol to get some sun and enjoy the congee station here at Saffron Restaurant.
|seafood congee with crispy calamari and shredded chicken|
|seafood congee with steamed fish|
|congee with general tso's chicken, pork asado and steamed fish|
|special seafood congee|
|congee with beef steak and tempura chicken|