The menu is simple – congee and rice rolls so well-made that regulars have been coming back for the past 30-plus years. In the open kitchen, piping-hot and creamy congee is poured on ingredients of your choice. Rice batter is steamed into paper-thin, fluffy and soft rolls with your favourite filling such as dried shrimp, beef or pork liver. It is basically a self-service joint, but diners don’t mind helping themselves at all.