Congee Queen - North York(Lawrence/Don Mills)

Century Egg and Lean Pork Congee

The definitive Cantonese benchmark — silky porridge studded with umami-rich preserved egg and tender pork, arriving piping hot with a clean, deeply savory broth

Seafood Congee

A generous bowl packed with fresh shrimp, scallops, and squid over the same velvety base — the sweetness of the seafood comes through cleanly without being overshadowed

You Tiao (Chinese Fried Dough Sticks)

Crispy, oil-fried dough batons served alongside congee for dipping — they absorb the porridge beautifully and are nearly mandatory as an accompaniment

Wonton Noodle Soup

Thin egg noodles in a light shrimp-infused broth with plump pork-and-shrimp wontons — a reliable Cantonese staple executed properly

Soy Sauce Chicken over Rice

Poached chicken glazed to a deep mahogany with a balanced soy-ginger sauce, served over steamed rice — the skin stays silky and the meat doesn't dry out

Clay Pot Rice

Sticky rice cooked in a clay pot with your choice of protein (lap cheong and chicken is the classic) — the crust that forms on the bottom is the point

Shredded Chicken and Mushroom Congee

A milder, more delicate option than the pork and century egg — tender chicken threads with rehydrated mushrooms in an aromatic broth, good for sensitive palates