An all-purpose Chinese eatery with a staggeringly extensive menu of casual Cantonese fare. The eponymous house specialty, congee (rice broth), is traditionally a breakfast item but is now eaten around the clock. Beefy sliced ostrich, bone-in chicken, or mixed seafood congee is properly cooked ˆ la minute to a creamy finish, maximizing natural sweetness. The brothy wonton noodles are perfectly toothsome, while dried fried beef rice noodles arrive flash-seared and piping hot. Late into the evening, the cash-only menu features spare ribs with chili and salt, beef with ginger and green onions, and diced chicken with cashewsÑperfect after a night of one too many.