"I came to Congee for the namesake dish (the bowl with pork and preserved egg is excellent, as is the one with silken chicken and Maggi), but all I could think about after leaving the restaurant was the pan-fried cheong fun. Congee serves two versions of this Cantonese specialty — one ladled with stewed beef hunks and tendons and a simpler take that is cooked in a wok with a thick soy sauce. The tender rice rolls arrive tightly coiled and deeply caramelized, with the breath of the wok imparting its unmistakable sear and flavor onto every bite. A few lashes of the tableside XO sauce available on the condiment caddy dialed up the dish’s umami factor to an 11. —Cathy Chaplin" - Eater Staff
Cathy Chaplin
