Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times.
This week, he reviews Hou Zhou Wang, a new San Gabriel spot specializing in Hong Kong-style congee. Much more than just your average rice porridge with toppings, this version comes chock full of seafood. If you’re in the mood to splurge, you can even choose to add live lobster and fresh abalone.
Recommendations: The House Special Congee is made with dried scallops, large prawns and Manila clams.
Location: 227 West Valley Boulevard, Ste 148-B, San Gabriel, CA 91776 | (626) 872-1102
Tip: Jonathan says, “To season the congee, you use neither salt nor pepper but a sharp condiment made from fermented yellow beans.”
You can listen to more of Jonathan’s reviews here.