Historically a humble, stick-to-your-ribs hangover helper throughout Asian cultures, porridge is having a moment with the city’s top toques. Perhaps it’s the popularity of ancient grains or our unrelenting appreciation for all things Asian, but Angelenos can’t seem to get enough. Here are some of the unique offerings around town.
Mei Lin makes her Top Chef-winning dish of koshihikari rice congee with a perfectly soft-boiled egg, housemade XO sauce with prosciutto scraps, dried anchovies and shrimp, fried garlic, wonton crispies, scallions and pork floss. DTLA, 213.626.8888
Porridge + Puffs
Vietnamese chef Minh Phan is decking out her savory bowls with photogenic microgreens, edible flowers and housemade pickles that lend not only beautifully balanced flavors, but also a feminine aesthetic. L.A., 213.908.5313
Taking a Japanese approach to porridge, the airy cafe offers steel cut oats topped with shiitake dashi, maple tamari, a soft-boiled egg, roast Okinawan sweet potato, kosho pickles, greens and miso granola. West Adams, 310.622.4550
The Fairfax Avenue newcomer makes a multigrain bowl using kasha, oats, whole wheat, poppy seed and flaxseed. Give it a bit of a sweet treatment with maple syrup. Fairfax District, 323.852.3210
Photography by: from top: highly likely japanese breakfast bowl photo by John Von Pamer; nightshade koshihikari rice congee photo by wonho frank le