My dear friends, family, and fellow food lovers, welcome. Here in Scarborough, where the heart of our community beats strong, Congee Queen has always been more than just a place to eat. It is a place where traditions are upheld, where the wisdom of our ancestors guides our hands in the kitchen. Today, I want to share a story not just of flavour, but of foresight – how the ancient Cantonese spirit of 'no waste' continues to nourish us, body and soul, right here, right now. In Cantonese cooking, waste is not merely an inefficiency; it is a missed opportunity. Our grandmothers, with their deep understanding of ingredients and resources, taught us that every part of an ingredient holds potential. This philosophy is not a new trend for us; it is the very bedrock of our culinary practice, a principle woven into the fabric of Congee Queen from its very first bowl. Take, for instance, the humble shrimp. Many kitchens might discard the shells after peeling. But for us, those shells are a treasure. We collect them diligently, simmering them slowly with aromatics like ginger and scallions. This patient process extracts a profound depth of flavour, transforming what would be waste into a rich, umami-laden stock. This shrimp shell stock then becomes the foundation for many of our beloved dishes – a base for delicate congees, a flavour enhancer for stir-fries, and a secret ingredient that lends an unmistakable sweetness to our noodle soups. It is a testament to how a seemingly small act of conservation can yield such significant culinary rewards. Then there are the vegetables. When we prepare our fresh greens and roots, there are always peels, trimmings, and outer leaves. In many places, these might find their way to the compost bin. But at Congee Queen, we see them differently. Our chefs, guided by generations of wisdom, transform these 'scraps' into vibrant, flavourful pickles. Carrot peels, radish tops, the tougher outer layers of cabbage – all are meticulously cleaned, seasoned, and fermented. These pickles, crisp and tangy, become a delightful accompaniment to our richer dishes, offering a refreshing counterpoint and adding another layer of texture and taste to the meal. It is a cycle of transformation, where nothing truly goes to waste, and every part finds its purpose. And of course, there is the bone broth. The very soul of Cantonese cooking, bone broth is the ultimate expression of frugality and nourishment. After carving our meats, the bones – pork, chicken, beef – are never discarded. Instead, they are slow-simmered for hours, sometimes even days, with a careful selection of herbs and spices. This long, gentle extraction draws out collagen, minerals, and a profound, comforting flavour. This isn't just a stock; it is a restorative elixir, forming the base of our signature congees, our warming soups, and even used to braise other ingredients. It is a practice that embodies patience, respect for the animal, and a deep understanding of how to extract maximum value and nutrition from every resource. These practices are not just about saving costs; they are about honouring our ingredients, respecting the earth, and preserving the integrity of our culinary heritage. They are a quiet nod to the generations of Cantonese cooks who, with limited resources, perfected the art of making every morsel count. When you dine at Congee Queen, you are not just enjoying a meal; you are partaking in a tradition of thoughtful preparation, where every ingredient, from peel to plate, is given its due respect and transformed into something delicious and nourishing. It is the Cantonese way, and it is the Congee Queen way – a legacy of flavour, wisdom, and sustainability, passed down through every bowl we serve.