A blog about food in Thailand
and elsewhere.



Nathan Congee and Noodle

Posted date:  November 12, 2009
5 Comments


A bowl of congee at at Nathan Congee and Noodle, Hong Kong

While in Hong Kong I got the chance to eat at some Michelin-starred restaurants (one of which I’ll blog on soon) and a few other similarly upscale places, but to be honest, what I really wanted to do was eat what regular Hong Kong people eat. I finally got my chance at Nathan Congee and Noodle, a closet-sized restaurant in Kowloon.

The place is allegedly famous with local foodies, but also apparently has a reputation among visitors, as the menu was written in, of all languages, Thai:

Diners at Nathan Congee and Noodle, Hong Kong

We started with a few classic Hong Kong-style side dishes, such as kai lan with oyster sauce:

Steamed kai lan with oyster sauce at Nathan Congee and Noodle, Hong Kong

jellyfish salad with 1000 year-old eggs:

Jellyfish salad at at Nathan Congee and Noodle, Hong Kong

and lettuce with oyster sauce:

Steamed lettuce with oyster sauce at Nathan Congee and Noodle, Hong Kong

But the emphasis here is congee, made to order by a man in a small booth:

Making congee at at Nathan Congee and Noodle, Hong Kong

I ordered a bowl of fishball congee (shown at the top of this post), and like the bowls of the stuff I’ve encountered in Thailand, it was pleasantly bland, blandly pleasant, inoffensive stuff. I’ve never been a huge fan of congee, but can see why others like it, and by all standards, this was a pretty good bowl. I particularly liked the crispy deep-fried fingers of dough, which unlike other places, were still crispy.

Despite it not being the most delicious meal of my trip, I probably found it the most memorable, simply because it seemed representative of what people in Hong Kong really liked to eat, and didn’t involve foam.

Nathan Congee and Noodle
11 Saigon Street, Kowloon, Hong Kong
2771 4285
7.30am-11.30pm


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5 Comments for Nathan Congee and Noodle


You are like the poet laureate of food, Austin! I’ve featured your blog in today’s post of Monna McD (formerly Teacher Meets World).

you know you secretly preferred the congee with hot lettuce and fatty pork.

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Hello,
My name is Tracy Tsui and I am doing a project of Chinese food and culture as a graduation project. I am not the best cook and it is very difficult to find stock photography of these specific dishes. I would like to ask for your permission to use the image of the jellyfish salad and if you could send me a larger version. You will be credited in my book as the person who owns it. This is a school project and will not be sold.
Please let me know if you would like to help. please email me with a reply.

Please let me know ASAP



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