Motormouth From Ipoh – Malaysian Food & Travel

A more than four decades old establishment in Sheung Wan of Hong Kong island; Sang Kee Congee Shop has been one on the list of most MUST-TRY places in Hong Kong for congee.

Congee, also known as porridge has always been known as a poor man’s food, or a bowl of tummy-warming delight usually served at home, especially when someone’s under the weather.

Okay, I was being liberal with my words. I hate congee/porridge/nasi bubur/’jook’ whatever. But I can’t deny the fact that Hong Kong folks LOVE their congee to the max. Even on a blistering hot day during lunch hour.

Beats me as to why they would submit themselves to such torturous ordeal, but after a bowl or two, I  began to see the light. So to speak.

Don’t laugh. You don’t get leg space as much in most Hong Kong eateries.

And so, I skip the posts on Mong Kok and its vicinity temporarily, and let’s see what Central, Sheung Wan and Wan Chai on the island have to offer. Ready?

The plate of ‘you tiao’/yau char kwai/fried breadsticks did not come complimentary. HKD5/RM2 per serving. But how can congee goes without some crispy yau char kwai eh?

It was not easy deciphering a menu with predominantly Chinese characters. Yes, to an extent that I had to thicken my already inch-thick face and pushed my luck by asking for recommendations.

Why the extra effort? If you’re familiar with most Hong Kong folks running the food and beverage business, you would have been able to attest to the fact that they are NOT the most accommodating and friendly chaps on earth.

Fish Belly Congee (Yue Lam Jook) (HKD27/RM10.80) – Definitely a must-try here, the sheer sweetness, firm and smooth flesh of the belly rendered this experience almost priceless. Hard to find a bowl of fish porridge worthy of such praises, but this one at Sang Kee was really good.

Pork Balls Congee (HKD19/RM7.60) – Okay, this was supposed to be pork balls, not pork meat balls. So don’t complain. But again, though the chewy/bouncy texture might put off those who are used to the coarse texture of minced meat balls, the flavour of the pork shone through in this one, with a predominantly pepper-ish aroma.

They serve their congee with a side serving of soy sauce, sesame oil and strips of spring onion and ginger. You don’t actually need this to enhance the flavour of the congee, which was already boiled to a creamy extent with their broth. But the addition of chopped spring onion onto the gruel actually lifted the experience up a notch. Not to mention that when you dip the slices (more like chunk) of fish belly into the sauce, the combination just work wonders.

This was on a late lunch session, about 3-4pm. So you don’t see the usual lunch crowd. Read from somewhere that this place can be really packed during peak hours. Since you don’t need to jostle with the lunch crowd from Central, why should you?

SANG KEE CONGEE SHOP
7-9, Burd Street,
Sheung Wan, Hong Kong
Business hours : Monday to Saturday – 7.00am until 9.00pm, Closed on Sundays.
Refer to Motormouth’s Hong Kong Food Map

*Read also review and comments from Openrice