*Thick creamy congee with lots of ingredients to choose from
*Food takes its time to cook - longer wait than you'd expect
Our third time here for a 3 person family dinner. First time writing a review
What draws us back here is really the congee base. It is a thick consistency that they put ingredients in, reminding us of the homely, grandma style congee that you'd have when you were recovering from the cold/sore throat.
We had:
Clotted pig's blood congee ($21), added extras: dried oyster ($9) and shredded lettuce ($3)
The beauty of this shop is customising your congee to the extras. The huge bowl of congee that fills you up. The 5 pieces of clotted pig's blood is silky smooth, tofu like texture, but not much flavour. The 3 dried oysters are tiny, but provided a punch of sea saltiness that would be welcome in a more robust congee (perhaps a seafood congee). The shredded lettuce provide a little bit of colour and guilt free intake.
Sliced abalone and scallop congee ($33)
The abalone slice is generous - they give you 3-4 slices of the real thing. You also get 4 pieces of whole scallop - they taste fresh, but it's the more firm texture, not the hokkaido type scallop.
Sliced abalone and Scallop congee ($33), added extras: lean pork ($4)
You may want to take a closer look at home to customise to get the bang for your buck. The price for the extra abalone ($6) is cheaper than the scallop ($10), so here's our take. The 4 slices of abalone and the 4 pieces of scallop is also generous, and the pork is according to the menu, fresh. I didn't get to taste it, so I won't comment on it.
Congee takes time. So here were the appetitisers intended to tie us over time:
Stir fried XO vermicelli ($20)
They actually stir-fried a lot of plain vermicelli, and keep it warm, then re-stir fry it with XO sauce for this. This is your average, nice thing to kick start your taste buds. It's not spicy, but a little kick. Spicy hot lovers will find this plain.
Blanced lettuce with oyster sauce ($18)
Your average blanched vegetables with a generous dollop of oyster sauce.
This night was busy, and they had to wash up more lettuce and stock up to meet the customer demand.
Fried dough stick "油炸鬼" ($7)
They ran out of the other fried doughnut "牛利蘇", so we only got this. It's not super crunchy, but is still good for soaking up congee.
Overall:
A local place for getting that creamy congee with the ingredients that you like but might not get to customise. Just don't expect to be gone in a hurry.
題外話/補充資料：
Originally Mum found this place handing out flyers, and we wanted a pick me up from sore throats.
[b]Waiting time:[/b] Eat in is not particularly fast for a congee place. We took about 30-45 mins. Expect to wait longer than you think for food, and expect to chase the waiters for the food to come.
If you want faster, try ordering takeaway.
The waiters are constantly trying to keep pace with the hectic dinner crowd, so often they are trying to balance the number of people hurrying them up, and the capacity of the tiny kitchen.
It is chaotic food management, slightly improving as the time go by.
[b]Tips:[/b] Ask for a ticket if you eat in, and make sure the staff [b]know[/b]. I had to ask for the ticket number twice as they only recognise your face and number of people.
[b]Interior & Seating: [/b]Seating is tight, and the interior is a modern Hong Kong style cafe (茶餐廳). The chairs are leather cushioned so it's still comfortable.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
menu 好似同大角咀o個間差唔多 , 睇完一輪都係照舊 , 
1. 皮蛋豬潤粥
~ 首先要讚o既係 , 超足料 , 豬潤大大片 , 爽滑香軟 , 剛好八成熟 ,
皮蛋食起上黎唔止半隻 , 蛋黃須為實心 , 但味道香濃 , 口感細軟 ,
叫左多薑 , 食起黎更覺惹味 , 粥底起初略為漿口 , 食落出左 d 水就剛好
~ 腸粉皮做得麻麻地 , 唔夠幼滑 , 入口好似一 pat 野咁 , 好似唔係幾熱咁
## 睇黎以後只係方便o既話 , 想食豬潤粥 , 都會搭兩個站黎大圍食
近來稍見空閒，期間也多逛於沙田大圍一帶，發覺區內也多了一些新開的小店，其中在楓林小館及萃華的同街之中，開了這間大師傅粥店。想起近日之間，也多了以多間相同店號的麵店及粥店，不論是否集團經營也好，既然趁年初二這開年時刻，乃就入去試了一躺。
看內裡的環境，與大部份的粥店格局相差無幾，不過裝橫上還是帶點年青化，至於選擇方面，不外是常見的那些東西，不外看易拉架時，還是發覺多了一些貴價的選擇。不過根據持者的回覆，正值新年期間入貨困難，當日所吃的東西，還是最普通的選擇，也好，有道平凡中才見真章。
還來多一條九塊錢的炸油條，基本上已經炸好了一點時間，不過放置得宜，摸上手時還有一點餘溫，同時手上亦沾了一層薄薄的油感，不過論到口感來說，依法是外脆內軟之感。有時在別處吃上這些油器，只稍為放置稍長，已變成一條油淋的軟身物.........就趁還是香脆之餘，用來配送上清粥，已屬豐富的早餐了。
還來多一客十四元的牛肉腸粉，這碟遲上的出品，初看的賣相還是對辦的，只是一吃之下，其拉腸的質感既不算滑溜，反帶點糯身的質感，無論是開漿及拉皮方面，也不無改善空間；加上內裡的牛肉餡份量不多，而內裡的質感味道，也不是那些彈牙入味之感，如非淋上一個濃身的醬油，相信可會來得更差。
合共三十三元的出品，當中有好有劣，加上正值開年剛剛復市，相信內裡仍有一些可嚐之選，所以不難成為覆桌的目的。期間亦有值得一讚之事，新來的侍者因未熟習收銀系統，身為店長的男子，還是沒有發怒而大加責難，反而是循循善誘加以提點，當今來說，找到一個好顧主，已是萬幸之事了。
豬潤粉腸粥: 豬潤...新鮮大片, 粉腸...可以淋D會好食D
滑牛粥: 滑牛...大大片, 都算滑, 可惜無咩牛味
豬潤粥: 豬潤...新鮮大片
油炸鬼: 還可以, 可惜都係唔夠脆, 有少少走氣
火鴨絲腸粉: 腸粉皮過厚, 愈食愈覺得滯, 火鴨絲係外來貨, 無咩特別
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