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With the monsoon season upon us, it’s no surprise that we’ve been turning to comforting soup dishes to warm our spirits. Pao fan (‘submerged rice’ in Mandarin), in particular, seems to be one of the favoured items lately – four stalls on this list opened in the last three months alone.

Although they may seem similar, pao fan is not exactly like Teochew porridge or congee – the key difference lies in the texture of rice grains. 


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WANT MORE? CHECK THESE OUT