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Congee offers a solid Cantonese menu with great rice gruel at its heart. Our faves are the lobster and sampan congees, the former plied with plenty of lobster, the latter peppered with miscellaneous ingredients and agreeably topped with roasted peanuts. Beef is also a specialty, but prepare to find it tenderized to a fare-thee-well. It's hard to resist the fried chicken (one diner pegged it as "duck-style chicken"), which comes in a delicious garlic dipping sauce. Best dish: "sauteed dried squid and dried shrimp with green and yellow chives."
Steamed Rice Roll with Pork Liver from Congee (98 Bowery, 212-965-5028)This tastes like lukewarm ravioli filled with liverwurst! Follow Victoria Bekiempis @vicbekiempis.... More »
Just as Fuzhou restaurants had become so numerous, especially along East Broadway, that there seemed no way to distinguish them; and just as the giant Hong Kong banquet and dim sum palaces had slunk off like dinosaurs looking for a place to die;... More »
Taking a cue from the wildly popular Congee Village, CONGEE appeared late last year, offering rice gruels for every taste, including "snail and frog porridge," which sounds like it was inspired by an Aesop's fable. Going upscale are all sorts of Hong Kong dishes, including the delicious and long-winded "sauteed dried squid and dried shrimp with green and yellow chives." More »
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