I have two simple tests for congee.
1. Does it have a good flavor without having to add chili oil or soy sauce. Most places just cook a giant pot of plain congee and then add the ingredients to order. The good places spend some extra time cooking the plain congee with the ingredients you chose so that the ingredient flavors are imparted to the plain congee.
2. Is the consistency good and does it stay good. Poor quality congee turns watery after a little while because it's cooked with starch and other binding agents to "shortcut" the slow simmer process
Congee Queen semi fails the first test and passes the second one nicely. The flavor was a bit bland but it could be because I chose ingredients with subtle flavors (seafood and meatballs). I think if I would have ordered it with the preserved egg and fried oysters the flavor would have been much better. The consistency was excellent and stayed so all the way to the end.
Highly recommended and I would suggest getting a congee with preserved egg!