This event takes place on Saturday, 22 January 2022. Please arrive between 10:30-11:00am and distance from others upon arrival.
Papaya Verte is run by self-trained chef Jaki Clibbon, an orphan of Vietnam who grew up in Melbourne, Australia and is rediscovering traditional Vietnamese flavours through travel, friendship and a little bit of trial-and-error.
Cháo Congee Breakfast Club, originally devised by London-based Jenny Lau, is a way to honour a simple-yet-staple dish bridging many asian cultures. From Vietnam to China, Malaysia to the Philippines and everything in-between; rice porridge is often made from leftover rice and stewed slowly in a simple broth using the offcuts of meat, seafood or vegetables. The rice farmers toiled to pick every piece of rice by hand, so this dish honours their hard work by using every last grain.
The idea behind Congee Club is that WE provide the congee and YOU provide the toppings. BYOT (Bring Your Own Toppings) to share with your table or within your own bubble group. This is to ensure we are limiting contact and the sharing of utensils to abide by strict COVID guidelines.
The following "classic" toppings will be provided:
Fried shallots, spring onions, coriander, salted eggs, chilli oil, Quay/You tiao (fried bread sticks), seaweed, pork floss, soy sauce, sesame oil
Due to COVID rules tightening, we can only allow you to book in groups of 6 or fewer and tables will be spaced out within the hall to accommodate small groups. We ask that you wear a mask when moving around the hall and only remove it once you have sat down at your table.
A list of allergens will be provided for all ingredients, but please note any food allergies (including nuts, shellfish, wheat, gluten, soy and legumes) or dietary preferences at the time of booking.