Tuesday, January 28, 2014

Luk Yuen



Vicky just loves lugaw, or congee.  When Vicky and I started dating in the mid-eighties, we must have eaten every other week at Luk Yuen, which, to this day, makes wonderful rice gruel.   I arrived in Greenhills a hour early for my 11am meeting, and I took the time to have a quick hot brekky, halo-halo flavored congee--tripe, pork liver, pork balls and shredded beef.  The place is still clean and well maintained, but the look is pretty much stuck to the nineties (could use a design upgrade).  Food is a priced a bit higher than fastfood stalls (prepare some P250 per head), but I must admit that the quality has been upheld.





No comments:

Post a Comment