I woke up with a craving for something soupy...and thought of Sang Kee. I dragged my poor brother out with me to Sheung Wan, promising him some good congee (though I had never been). After getting slightly lost in the unfamiliar streets I finally found Sang Kee (there are a few branches around the same area, but each specialise in something different e.g. rice vermicelli or beef brisket). Sang Kee Congee was small and full at 11am, but we were just arriving as some were leaving, and were seated amongst other grandpas and grandmas quietly slurping their huge bowls of congee....and we knew we had arrived somewhere special.shredded pork and century egg congee
Lean pork and century egg is a common and popular combination, and Sang Kee's made for the best version I've had (which I can remember). the consistency of the congee was perfect - thin and rice is cooked to the point of being only tiny particles left. I couldn't detect the use of cornstarch or other thickeners either. The ingredients gave the plain congee flavour, and it was slightly salted so it was really enjoyable on its own. fish belly and sliced fish congee
(yu-lam and yu-wun) $32 (large)
There was plenty of fish belly (i.e. fish attached to bones) in this big bowl of congee, which was much plainer and loaded with spring onions in comparison to the lean pork-and-century-egg-combination above. The fish itself, being white, does not impart much flavour to the congee so the bowl of soy sauce is there for diners to dip the fish for more 'taste'. The consistency of the congee is the same as above - thin, with the rice 'broken'.
From the two the pork and century egg definitely outshone the fish belly/sliced fish congee, though both are indeed different and had equally good congee base. pan-fried fish (dace) cakes
These pan-fried fish cakes were a disappointment (at least, on my visit any way), and don't think I would order them again on a next visit. Fish cakes itself were soft and all I could taste was oil.... i.e. the fish cakes were a sponge which absorbed way too much oil! (ps. should have ordered those fried dough sticks/crullers instead!)
Fish cakes aside Sang Kee definitely did not disappoint and those huge bowls of congee provided a filling and comforting breakfast.
original post: http://gastronomerr.blogspot.com/2010/09/sang-kee.html
century egg and lean pork congee
Table Wait Time: 0 minute(s)
Date of Visit: Sep 13, 2010
Spending per head: Approximately HKD35(Breakfast)Other Ratings:
Value for Money 5