Chef Mei Lin’s congee is already a menu staple at her weeks-old restaurant Nightshade, studies Eater. Los Angeles diners have been ready for it for a very long time, and they’re ordering it in plenty. Congee is a staple porridge dish in lots of Asian cultures and is the dish Lin gained with on High Chef.

The dish will not be new, however Lin presents it differently to how she had it rising up. She refers to congee as a clean canvas, a dish that you are able to do no matter you need with. In her “OG congee,” she provides an XO sauce made with costly elements like prosciutto and Chinese language child anchovies in addition to a labor-intensive pork floss.

Different cooks have been including variations of congee and porridge to their menus. At A Rake’s Progress in D.C., hyper-localist chef Spike Gjerde’s “varied grain congee” makes use of domestically grown rice with different grains like millet, rye, barley, sorghum grain, and hulled buckwheat. Gjerde likes how serving a porridge connects to regional classics like grits and even easy oatmeal. At Jimmy Ly’s Madame Vo BBQ, he turned to congee as the ultimate course in his tackle beef seven methods, utilizing jasmine rice and topping the bowl with braised oxtail and brown-butter fish sauce. Full Story

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