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  • From nostalgic past, I remember my Parents waking me up near midnight to go to a back street in Hong Kong for a Midnight Congee. A handful of people stood at an unassigned(to me at least) spot awaiting for something magical to arrive. A mid-age Man carrying a portable Kitchen on his back arrives and cooks fresh sliced Fish Cantonese Congee bowl after bowl as we stood or SQUAT in enjoyment. Obv Toronto doesn't have this experience available if anywhere in North America for that fact but there's still carb-licious soupy sludgy gruel o Congee available. I usually go with Sampan Congees here although the ingredients aren't as complete, the personal love of the Beef/Crisp Rice Noodle mixture bites(small Meatballs) is what I always search for within to give me the addictive flavour. Others look for other ingredients which varies from Squid Tentacles, fresh Pork Skin, Peanuts, etc... I usually like to get plain Street-style steamed Rice Noodle Roll. Fresh made and squeeze plenty of Condiments(Hot Sauce, Sesame Paste, Hoisin, Sesame Seeds) to complete the experience. Why so much sauces? Have you ever tasted plain Rice? That's what plain Rice Noodle Roll taste like but it's a different format. I agree this place is small, crowded, table-sharing, noisy, dirty, in-and-out and that's exactly what makes HK-ers love it so much because it reminds them of home(half way around the world). You take any of those elements away, then you take the soul, history, memories away. Even the prices are getting pricier while being served a small-ish portion sizes. If it wasn't for the prices vs portion = value. I would easily ask for 2 bowls everytime I visit.
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