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Congee Village: Craveable Chinese
March 19th, 2013 by donuts4dinner

I know it’s not couth to admit this, but I don’t care much for Chinese food. I love the ponzus and wasabis of Japan. I love the chilis and kaffir leaves of Thailand. I love the, well, everything of India. I love Vietnamese, Cambodian, Iranian, and Korean. But when I think of Chinese food, I think of brown sauce. To me, it’s bland and sugary and does nothing to make plain chicken any more exciting. If I’m eating Chinese, I’m going to avoid the brown sauce by ordering sweet and sour chicken–because breading automatically makes things 100% more delicious–but I know that sweet and sour chicken is the last thing Chinese people want representing their cuisine.

So when my boyfriend kept trying to push Congee Village onto me, I was understandably resistant. And then we went, and it was wonderful, and I liked it so much I’m actually the one trying to convince him that we need a whole garlic chicken for dinner every night. Here’s a compilation of most of the dishes we’ve tried so far.

Congee Village, NYC

The decor at Congee Village is, while a little cheesy (see wall mural above), so much nicer than most cheap Chinatown joints. The lack of fluorescent lighting is a lot of it, but the fact that all of the furniture is wood and wicker makes it automatically seem nicer. The upstairs is bright and open, while the lower level is darker and cozier. A girl wouldn’t be horrified if you took her on a date here. Just don’t order her the fish head in broth unless you know she’s that kind of girl.

The service is neutral-to-borderline-hostile, but the food makes up for it.

Congee Village, NYC
rice roll with XO sauce

This is easily my favourite dish here. XO is made of dried scallops, shrimp, and fish but mostly tastes like chilies and garlic. Since I had it first at Momofuku Ko a few years ago, I’m always excited to see it on a menu, and its natural deliciousness is only enhanced when its spread on something carby and comforting like these chewy fried rice rolls. The egg, chives, sprouts–it’s all complex and texture-ful.

Here’s a bad iPhone photo of it that gives you a better idea of what the rice rolls look like:

Congee Village, NYC

Congee Village, NYC
small juicy bun in Shanghai style

Otherwise known as soup dumplings or xiaolongbao. You bite the tops off of these, slurp the soup inside, and then eat the ball of pork inside. I’m sure any Chinese person would tell you that the skin of these is too thick and the soup isn’t plentiful enough, but at least you don’t have to deal with the long waits and gigantic communal tables of Chinatown soup dumpling favourite Joe’s Shanghai to get your fix. (And these are cheaper, too.)

Congee Village, NYC
minced pork bun

a.k.a. char siu bao. Mostly a cloud of squishy carbs but with a tiiiiiny dollop of hoisin-flavored pork in the center. Not for the diabetic. I probably could’ve eaten twenty of these but mostly just to finally get enough filling. They’re only $1.80 for two, though, so it’s not like I was expecting a pig feast.

Congee Village, NYC
pan fried minced pork and minced lotus root

Think sausage patties but with big cubes of lotus root in every bite. The minced pork with salted fish is actually the more oft-recommended dish, but the recommendation usually comes with a caveat like “it’s an acquired taste” or “you would most likely hate it”. This was a pretty familiar taste, but the texture was an entirely new thing with the addition of the crunchy/starchy lotus root.

Congee Village, NYC
assorted vegetable Buddhist style

My boyfriend is half-convinced that he should live like a Buddhist monk and avoid anything with too much flavor, so this dish was totally his doing and his responsibility to eat. I appreciated the sheer number of different vegetables and fungi in it, but it mostly just tasted like soy sauce.

Congee Village, NYC
rice baked with chicken and shitake mushroom

Brown sauce! This is a simple, belly-filling sticky rice with chicken, mushrooms, and vegetables. I wanted the salted chicken one, but our server told me it’s salty and recommended this one instead. I think he was worried about my blood pressure. Another time, we had the rice baked with two kinds of Chinese sausage, which I would more be likely to order again. Not only did it not have the dreaded brown sauce, but the sausages were very distinct and a little bit funky.

Congee Village, NYC
braised shark’s fin & crab meat soup

Apparently this is a luxury item served on special occasions in China, which explains why it was so expensive (and by that, I mean $15). We innocently ate this before learning that sharks’ rights groups are trying to get it banned because hunters will shear the fins off of sharks and throw them back into the water, where they’re unable to swim. In the U.S., though, shark fins can’t be imported without the rest of the shark attached, so . . . at least we force people to kill them completely? I guess we prooooobably wouldn’t order this again, knowing now what we do, but I’m not going to pretend it wasn’t an interesting bowl of soup. The flavor was mostly the crab, but the texture was gloopy and gelatinous and unique. I liked it, okay? I’m a bad person.

Congee Village, NYC
rice congee

I have no memory of the type of porridge I ordered (knowing me, the salted chicken or roast duck and meatball one), but it doesn’t really matter. I know there’s a variation of this dish in, like, every Asian culture, so there has to be something to it, but for us it was so flavorless we found ourselves mixing every condiment on the table into it. I guess that’s why it’s for sick people and babies. I can see how it’d make a decent side dish for the more flavorful main dishes (RICE ROLLS WITH XO SAUCE), but I probably don’t need to eat a whole bowl by myself again.

Congee Village, NYC
sea clams and sweet pea pod with XO sauce

I don’t even want to talk about this.

Congee Village, NYC
deep fried dough

Crispy outside. Doughy inside. $1. With icing-like condensed milk for dipping on the side. This and a bubble tea (ask to see their separate drink menu for the bubble teas and fruit drinks) is simple perfection in starch form.

Congee Village, NYC
house special chicken

This is a terrible iPhone photo of a really great dish. The most important dish, really. A whole or half chicken, crispy skin saltily glazed, big slivers of fried garlic, and juicy, flavorful insides. There were big pieces and small pieces, white pieces and dark pieces. The more we ate, the more there seemed to be on the plate. Any time we go here and don’t order this, I feel like we wasted the visit.

Rating One StarOne StarOne StarOne StarBlank Star

Congee Village
100 Allen Street
New York, NY 10002 (map)


7 Responses  
  • Jessica R. writes:
    March 19th, 20132:09 pmat

    I feel the same way about Chinese food. It’s never on the top of my list to eat, but those rolls? Oh hand ’em over!

  • Erin writes:
    March 19th, 20133:08 pmat

    The near-hostile service is totally a prerequisite. I tried shark fin soup at a wedding banquet a few years ago and that snot-like texture made me want to vom dot com. I think shark-fin everything has been banned in my state now. Those clam penises look horrible. But I’d kill for a little rice roll with XO sauce right now.

  • Katie Qué writes:
    March 19th, 20133:57 pmat

    But, like, how do I get your life?

  • Lisa writes:
    March 20th, 20134:08 pmat

    I’m not a fan of Chinese food, but I would definitely give this a try. And if nothing else, at least the fried dough has to be good, right?

  • Serial writes:
    March 22nd, 201311:13 amat

    I am now officially craving a chicken salt fat carb explosion. Thanks a LOT.

  • Ash writes:
    April 7th, 20137:57 amat

    Umm, remember when we passed by this place and said we should go sometime. WHY DID WE NOT GO IMMEDIATELY!. I am already in love with this place. I am in love with Chinese food, both the Americanized (brown sauce) version and the stuff I know in love from Chinatown and back home, so this post REALLY made my mouth water.

  • NYC Restaurant Reviews » Mission Chinese Food: Crazy Spicy, Crazy Delicious writes:
    May 21st, 20133:33 pmat

    […] wouldn’t have been nearly as good had the bacon only been cooked twice. Like the rice roll at Congee Village, I could eat these rice cakes for every meal ever. They’re a little bit chewy, a little bit […]


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