Restaurant Review!

Sun Kee l Mong Kok l Kowloon

Congee is basically a rice gruel given flavor by a host of ingredients. There is nothing fancy about it and it’s found all throughout Asia. I can honestly say that this is not a dish that would be considered delicious to the uninitiated. Its sparse flavors and glommy texture don’t exactly give it a universal appeal. However, part of the reason it’s so popular in Asia lies in the fact that its ease of digestion and high water content have made this the comfort food of choice for the sick.

So, what’s so great about this place that leads to constant line-ups at its Sheung Wan location? If the Mong Kok location is anything like the original, I have to say that I have no idea. When I went to the original location years ago, I remember being floored by the freshness of the fish in my congee. The congee itself had that perfect consistency where you could still discern the grains of rice while still giving a smooth mouth feel. Let’s say my “variety meats” congee at the Mong Kok location though came off as being sharply pedestrian. There was nothing special about the congee and the sliced pork stomach, liver and kidney in my congee seemed decent but not outstanding.

Could this location really be that much worse than the original? Could my memory of the Sheung Wan location be wrong? Could I really be missing the congee at Double Double? Sadly, I believe I will have to go to the original location to really be sure again.