Congee was traditionally a way to stretch rice reserves, boiling it down into a glorious, gloopy porridge to make the most of every grain. It holds a special place in the hearts of Hongkongers, many of whom grew up eating it in its countless variations, largely defined by the condiments that accompany it. These can include minced beef, liver, century egg, lean sliced pork, blood cakes, or even sliced fish. Sometimes, a combination of all of the above works beautifully. It’s almost always garnished with julienned ginger and peanuts, adding a welcome bit of texture and contrast. In my experience, congee is a quintessential Hong Kong dish – one that anyone seeking an authentic local dining experience simply must try. We made our way to the 24-hour Seaview Congee Shop in the bustling Mong Kok district, where this humble comfort food is elevated into something unforgettable.
They call this an ox tongue because, according to the locals, it resembles one, hence the name. What it really is, though, is a delicious, crispy-yet-doughy sweet treat that absolutely screams comfort. I always order it. Just don’t be fooled into thinking it’s waistline-friendly!
Ice cold sweet lemon tea always goes down a treat. It’s a ubiquitous HK drink. 
Cold soy milk, could be your thing. So sweet it’s a sure fire way to get tooth ache though! 
The plain rice sheet rolls $14, are made to order, they arrive soft and lustrous. The puddle of sweet umami soy it comes with makes the dish, otherwise it would be quite neutral tasting. 
The turnip cake $17, or “turnip puddy”, they so affectionally call it, it’s crisp on the outside and soft on the inside. It’s seasoned beautifully, all sweet and nutty with cubes of mystery meat.
We all opted for the cubed pig’s blood and minced beef congee $28, which arrived piping hot and viscous, nearly spilling over the edges of the bowl. The raw ground beef is gently cooked by the heat of the congee, while the pig’s blood wobbles delicately, carrying a subtle iron note. A garnish of julienned ginger, spring onions, and peanuts adds freshness and texture, balancing the richness beautifully.
The rice dumpling stuffed with pork $22 is another gem, sticky glutinous rice packed with lentils and a preserved salty egg yolk, all steamed to perfection in an earthy lotus leaf. The same sweetly brewed soy makes a welcome appearance here too; it’s addictive stuff.
The “twisted curler rice sheet roll” $19 – don’t you just love a bit of Chinglish? is another winner. The silken rice roll wrapped around crispy dough is a textural triumph, and of course, it simply begs to be dipped into that deeply umami soy.
The verdict:
When did I go? Nov 2016
The damage: Expect to pay $50ish (£4ish)
The good: Everything we had here was fresh, comforting, delicious and ruddy cheap. If you haven’t had a congee meal in HK, this is a sweet little spot for you to take your virginity and it opens 24hrs.
The bad: That soy milk will corrode your teeth.
Rating: 4/5
Would I go again? Yes
Address: 101 Argyle St, Mong Kok, Hong Kong
Phone: +852 2787 7330
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