Congee Legend ­– Delicious Congee Hotpot That Will Satisfy Your Midnight Cravings

The secret to every good steamboat is the broth. We usually dunk the ingredients either in clear soup or mala broth. But at the newly-opened Congee Legend Hotpot (绝世好粥), you can cook crabs, prawns, meat, and vegetables in a porridge broth!

Congee hotpot originates from Shunde in Guangdong Province. Guangdong people are known for their love for congee, seafood and beef. And Shunde people enjoy all their favourite things in one hotpot. The congee base used in the hotpot is called wumizhou (毋米粥), which means that there’s “no concrete rice” in it.

One of Congee Legend’s owners, Keith, shared that the porridge broth was the product of months of research and experimentation. They wanted to make sure that it tastes good, and it’s packed with nutritious ingredients that promise a myriad of health benefits. “We use premium rice grains and boil them over a small heat for hours,” Keith revealed.

Served in a claypot over a mini table top stove, the porridge is laced with a lovely sweetness that only gets stronger with the addition of steamboat ingredients. Of course, you can choose how you want to cook the ingredients. But at Congee Legend, they recommend a 3-step cooking method.

STEP ONE: ADD THE SEAFOOD

Soups that drive you wild usually have a beautiful stock. The delectable spread of ingredients features fresh seafood which comprises clams ($5), prawns ($6), seabass ($8), red garoupa ($18), oyster ($5), prawn paste ($6), squid ($6), crab (seasonal price), among others. Once added, the broth becomes delightfully sweet and tastes similar to a bouillabaisse.

The rice liquid won’t contaminate the seafood’s original taste, but enhances the fragrance of the ingredients. At the same time, the soup picks up the sweetness of the seafood. The juicy crab meat that’s bathed in the porridge is the highlight of our satisfying meal.

STEP 2: ADD IN THE MEATS

Dish out all the seafood once the porridge broth boils, and add meat into the broth. Some of the highlights at Congee Legend include Kurobuta Pork ($12), Beef Karubi ($20), Beef Shortplate ($8) and Pork Belly ($6). Kurobuta is known for its rich flavor and wonderful texture so you can expect the pork to be nothing short of amazing. The Beef Karubi will melt in your mouth effortlessly! The signature dipping sauce is a superb accompaniment to the fresh ingredients.

STEP 3: ADD THE VEGETABLES

Vegetables and fungi are placed into the congee last to soak up the essence of the incredibly flavourful porridge broth. Fresh Corn ($3), Chinese Cabbage ($3), Tang Oh ($5), Quail Egg ($4), Cheese Tofu ($4), You Tiao ($2), Lobster Ball ($4) and many other ingredients can be added into the silky porridge soup.

HERE’S THE FINALE – SIGNATURE PRAWN PORRIDGE

After boiling all the different ingredients in your hot pot, you’re left with this intensely savoury congee, which will be the best bowl of congee you’ve ever eaten!

When I was already rubbing my tummy, Keith brought out a plate of prawn heads, prawns and porridge. The umami-packed broth is used to make their Signature Prawn Porridge ($4/pax, minimum 2). The prawn heads are first stir-fried with their own seasonings and was added into the broth together with porridge and fresh prawns. I like that they cook the rice grains until they are almost dissolved. If you’re a true congee connoisseur, you don’t need an excuse to enjoy a steaming bowl of comfort food. The team really makes sure that your meal ends with a bang!

Congee Legend is taking comfort food to a whole new level! Even if the weather is hot, you’ll still enjoy this congee hotpot for sure. Happy moments are guaranteed! Best part? They open till 5am daily!

This post is brought to you by Congee Legend.