Postcard of deliciousness from London via Hong Kong, hand painted in gouache.
This is my go-to cure when I’m sick – it’s a soul nourishing blanket of hope and healing that I learned from my grandma who inspired my love of food. Congee aka 「粥」 or ‘Jook’ is also widely eaten as breakfast in many South East Asia countries. A soft, creamy rice congee with pulled pork and century duck egg (which is said to have been invented all the way back in the Ming Dynasty in China 1368-1644), garnished with all the essential immunity-boosting aromatics like ginger, spring onion and coriander. Best partnered with a crispy fried dough stick 「油炸鬼,」which charmingly translates as ‘oil-fried ghost’. It’s the equivalent of chicken soup for the soul, on steroids.
Dimensions: 10cm x 14.8cm
Printed on premium museum quality paper.
Prints will be available very soon! Please kindly leave your name and email to be the first to know when it launches.Thank you very for your interest.
Postcard of deliciousness from London via Hong Kong, hand painted in gouache.
This is my go-to cure when I’m sick – it’s a soul nourishing blanket of hope and healing that I learned from my grandma who inspired my love of food. Congee aka 「粥」 or ‘Jook’ is also widely eaten as breakfast in many South East Asia countries. A soft, creamy rice congee with pulled pork and century duck egg (which is said to have been invented all the way back in the Ming Dynasty in China 1368-1644), garnished with all the essential immunity-boosting aromatics like ginger, spring onion and coriander. Best partnered with a crispy fried dough stick 「油炸鬼,」which charmingly translates as ‘oil-fried ghost’. It’s the equivalent of chicken soup for the soul, on steroids.
Dimensions: 10cm x 14.8cm
Printed on premium museum quality paper.
Prints will be available very soon! Please kindly leave your name and email to be the first to know when it launches.Thank you very for your interest.
