Nothing beats a comforting ginkgo nut and yuba congee to start a new day. And in the least expected of places—Shangri-La Tokyo.

A specific Japanese rice was used for a thick, creamy, and velvety texture. The gingko nuts were also Japanese; and compared to Chinese varietals, offered a dense chewiness similar to edamame, with a subtly sweet, nutty flavor and faint, pleasant bitterness.

The addition of fresh yuba was a bonus as I rarely use this ingredient at home; it gave the porridge a subtle, rich nutty flavour and a lingering aromatic aftertaste.