Restaurants & Bars

Manhattan Jook

Congee/Congee Village

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Restaurants & Bars 2

Congee/Congee Village

Peter Cuce | Dec 8, 2004 02:38 PM

After mining the menus at these places for the last couple of months, I hit upon a dish I really like at Congee Village: the stew (not stewed) pork with preserved vegetables. It consists of really fatty, thick slices of stew pork (looks like salt pork) on a bed of finely chopped preserved vegetables. The taste is very strong, with a little maple-syrup sweetness to it. You definitely need a lot of rice to balance this dish. The pork taste is somewhat reminiscent of the pork with yam dish at Penang (and other Malaysian restaurants).
And after countless meals of the house special chicken at Congee Village, I gave the Congee version and try. Damn. The tastes of the Congee version (which they call deep fried chicken with garlic and scallion sauce) are much better incorporated into the whole chicken whereas the flavor of the Congee Village one seems to reside mainly in the skin. The Congee chicken is more deeply flavorful overall, with less of the one-dimensional saltiness of the Congee Village version. Pricing is similar.

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