HUNGRY GERALD

Congee (Chinese rice porridge) is one of the world’s most comforting foods and is on the breakfast tables of millions and millions of Asians. HG likes congee any time of the day. When HG/BSK lived part of each year in a loft with spectacular views of Vancouver, BC’s mountains, rivers, bays and skyscrapers. (Vancouver is tops for food and fun.) HG would have a late breakfast/brunch at nearby Congee Noodle House on Broadway (Mt. Pleasant neighborhood). The meal began with congee, of course, enriched with sliced fish. Then there were shrimp rice rolls, pork rice rolls, wontons in fiery chile sauce, wontons in noodle soup (the thin skinned wontons were a world class treat). HG read the New York Times between nibbles and drank many cups of fragrant tea. Wonderful way to live and eat. Sadly, the always bustling restaurant is closed. Some years ago, the hill behind Congee Noodle House crumbled, sweeping away a parking lot and a few residences. The restaurant remained, perched on top of the hill. HG presumes a blizzard of lawsuits with Vancouver government, insurance companies, etc. has prevented any reopening. Last night, BSK cooked a delicious homage to Congee Noodle House. BSK served BSK’s creative riff on congee featuring much ginger, scallops, mushrooms. Perfect texture of rice. The accompaniment was steamed pork buns from Good Fortune, a huge Asian supermarket that sells every variety of har gow, dumplings, shumai; pork, chicken and vegetable buns; rice rolls, etc. The variety of dim sum edibles (fresh and frozen) is staggering. Be assured, HG/BSK’s freezer is well stocked.