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Anne Fishbein the invisible restaurant critic
Since Luk Yue closed, I have yet to find a place for excellent congee and clay pot rice. I loved Luk Yue because their cooking was very close to what my mother used to cook.
Where can I find very good duck and 1000 year old egg congee? Luk Yue used to serve deboned duck. The act of deboning is a step seldom done by Chinese cooks.
Their version of preserved meat clay pot rice was less refined and more country style.
Please, I need my fix.
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