44 people have been here
Tue-Sat: 06:30 - 15:00
Sun: 06:30 - 14:00
Breakfast, Lunch, Dinner
- Good For Groups
- Good For Kids
- Outdoor Seating
- Take Out
- Walk-Ins Welcome
Parking Lot parking
Nearest MRT: Braddell, Toa Payoh
Bus: 59, 141, 231
1985 to 1990 - Worked in Westin Hotel as head chef.
1990 to 1992 - Worked in Raffles Hotel as head chef.
1992 to 1994 - Worked in Hong Kong's Shangri-La Hotel.
1994 to 2002 - Worked in Raffles Marina as head chef.
Feb 2005 till now - Head chef in "88 Congee".
"88 Congee" specialized in Hong Kong style congee whereby the congee is relatively thick and taste better.
"88 Congee" specialized in Hong Kong style congee whereby the congee is relatively thick. The congee is cooked by special soup so that it can absorb the essence of the soup and taste better. In order to provide high-quality food to customers, we stir the big pot of congee manually and constantly until it becomes paste. Dough fritter is fried on spot when you order a bowl of congee. The hot congee with crispy fritter will definitely give you a memorable experience. The texture of congee is perfect and taste is just nice, you got to try it for yourself. "Meat Ball & Intestine Congee" is highly recommended. The meat ball is homemade and the intestine uses 5 kinds of herbs to stew. "Frog Leg Congee" uses fresh frog legs instead of frozen frog legs. Also, customers can mix the ingredients with their choice of congee, yee mee or mee suah.