Congee Village - The Sequel

As a thank you to everyone for their hard work on Saturday for a catering order (and because I didn't have work on Monday) we went out to Congee Village in Chinatown for dinner last night. It's been YEARS since we drove into NY for dinner that late! The good ol' days when we had 即叫即蒸 steamed-to-order dimsum.


椒豉炒石螺 Sauteed Snail with Chili and Soy Sauce - The snails were very very easy to get out without a toothpick! Thumbs up for that!!!


節瓜蝦米粉絲煲 - Dried Shrimp and Squash with Vermicelli in Casserole. In lieu of soup, we ordered the light and fulfilling soup that was served over a flame!


“石本”仔“火局”魚腸 Baked Fish Intestine in Clay Pot - The waitress claimed this is a Canto/Hong Kong dish...I guess I don't know much Hong Kong dishes than I originally thought because I've never heard of Fish Intestine before. Honestly, I couldn't taste the fish, just tasted the eggs and roast pork and the green herbs.


蒜香雞 House Special Chicken - Literal translation of the Chinese name is "Garlic Fragrant Chicken" and we surprisingly finished the entire chicken!!! The sauce was very good, not too salty, unlike some of the other dishes we ordered.




雜菌扒炸豆腐 Fresh Mixed Mushrooms and Fried Bean Curd - When we went to Congee Village for dinner the first night Meanie was back, we ordered the same dish, but I remember there being more variety of mushrooms than last night's dish...and this was one that was a bit too salty.


核桃蝦球 Walnut Shrimp - Haven't ordered this dish in a while, the glazed walnuts were good!!! Is it bad that I like those more than the shrimp?


風沙田雞 Deep fried frog with Salt Pepper & Garlic - Is it weird that this dish is listed under Seafood? Neither the Chinese or English names resemble seafood to me...the crispyness of the breading is where all the flavor is!


北菇牛肉伊麺 Beef and Mushrooms with Longevity Noodles - Another dish that was too salty...I wish we can make these noodles at home too! Time to look up some recipes again...and the beef wasn't the best either, my parents' were by far better!


海珊骨 House Special Shrimp Paste Spareribs - They supposedly forgot to put this dish in for us, but for some reason it came out a few minutes after we asked them about it and said that they don't have to bring it out. For some reason, the bill noted it as 蒜香骨/Garlic Fragrant Spareribs instead of the House Special version, and it actually didn't taste like what it normally tasted like. I decided to order this dish to "make up" for the 京都骨/Peking Style Spareribs that we ordered the last time because that was just way too sweet.

We went to dinner there too late that they no longer had any 例湯/House Soup or 糖水/Dessert Soup anymore...next time we have to go during normal dinner time. The food were too salty last night that I woke up in the middle of the night for a drink...normally Congee Village is good with the seasoning, maybe the chef was just in a "salty" mood last night? Will definitely go back to give them another chance!

粥之家 - Congee Village

Went to Chinatown with my family today, and went to Congee Village for lunch. The food was, as always, great! Surprisingly, we ordered just enough that we didn't have to pack anything to go!


We ordered the 粥之家桑拿蝦 (Congee Village Sauna Shrimp). They brought out the aluminum pot with heated stones and drunken live shrimp. After putting the shrimp in the pot for several minutes, they were ready to eat!


It was cool watching the shrimp cook at the table!


The slight wine flavor gave the shrimp an extra sweetness, and the soy sauce they provided was great as well.


腐乳炒水蕹/白管通菜 (Water Spinach stir-fried with preserved tofu) Rather than regular water spinach, these had the white stems. The slight preserved tofu gave the veggies just enough flavor.


勝瓜肉碎浸魚肚 (Fish maw soaked in Loofah and ground meat). English description/name doesn't sound appetizing at all, but the flavor was very refreshing. There were also small pieces of 酸菜/picked veggies in the soup, to balance out the slight fishy taste of the fish maw.


Soup ladled out into a small bowl.


豉油王生煎豆腐 (Tofu pan-fried in soy sauce). This is a staple-dish we always order every time we go to Congee Village. The tofu is extremely soft, the crust is slightly crispy from being pan-fried, and the slightly sweet soy sauce made this dish very eat to eat!


海珊骨 (Pork ribs with shrimp sauce) For some reason, these ribs are smaller than I last remembered! Nonetheless, the taste was still just as good.


鐵板沙爹牛肉 (Sizzling satay beef). This dish came out after we finished all the other dishes...most likely because they forgot about it until we asked them where it is. This looked very very similar to the Pepper Steak with Onions we serve at the shop...the satay flavor was very light, couldn't taste it unless we scoop the sauce from the plate. There were also small chunchs of pineapple in the dish, which didn't really add to the flavor either.