Out & About #409 | Congee Queen + Halo Halo (Seafood City)

​Cantonese-style homecooking is my kind of comfort food. It's less greasy than that of the local diner, and more affordable as well. Most importantly, it reminds me of "home".

The definition of comfort food varies per person, and reasonably so, as different combinations of aromas, flavours, and presentations have the ability to summon forth specific memories. Perhaps it's your grandmother's tried-and-true deep dish apple pie that always made family gatherings seemingly cozier, or the late-night pad thai that you once ordered after a sobfest with your closest buddies. Regardless, it's the feelings associated with the dish that matters most.

​With that said, I must confess that I rarely enjoy dining out at a Chinese restaurant. With the atmosphere being impossibly loud, dishes being loaded with sodium and sauce thickeners, and service maintaining consistent mediocrity, it didn't take too long to develop hatred for my semi-annual/annual yumcha sessions and large family dinners.

When a close friend of mine became overjoyed at the opening of Congee Queen in Heartland, I couldn't comprehend the reason why. "It's just Chinese food." I mumbled to myself.
But the general community seemed to think otherwise.

​A leftover container of House Super Bowl Congee found its way into my fridge one day, and I didn't think twice about scooping its remnants out for my mid-day meal. I recall retracting my gaze from the V Live replay I had intently been watching, just to stare down at the contents of the bowl before me: the congee was smooth, and its fishy components bountiful.

As amusing as it may sound, it was a revolutionary bowl of rice porridge.

​I suggested a trip to the establishment ASAP, for I was curious as to whether Congee Queen's other dishes would live up to expectations.
Securing a spot in Heartland before 6PM was a cinch. It was the waiting game that proved frustrating.

Word had apparently gotten out about Mississauga's only location, prompting the masses to flock forward and flocculate on the opposite side of the revolving door.
On a chilly Sunday evening, a small table (such as ours) was in for a 20-minute wait, while larger parties estimated approximately one hour

​Staff was aplenty and table turnover was speedy, though it wasn't until thirty minutes later that we were guided towards a somewhat clean table. We inched into the booth as the staff made hurried attempts to wipe off evidence of the previous diners.

Without a doubt, we had lucked out in regards to wait time. Congee Queen was ridiculously spacious, even boasting an intricate centrepiece in the midst of its tall ceiling, though severely suffering from interest overload.

​Options were vast, though it didn't take long to narrow down several items of interest.

< Pictured above and below:

• Sliced Fish & Blood Jello Congee/魚片豬紅粥 (B8)
  
• Snow Pea Leaves with King Mushroom/皇子菇扒豆苗 (K5b),
  
• Pork Rib with Onion on Sizzling Hot Plate/皇后鐵板豬仔骨 (CQ5)
  
• Shrimp & Chive Rice Noodle Roll/韮王鮮蝦腸粉 (P3)
  
• Chicken & Chinese Mushroom with Rice in Hot Pot/北菇滑雞煲仔飯 (L3) >

​Pig's blood - otherwise known "blood jello"/豬紅 - is an ingredient not for the faint of heart. Few others share the same fondness for the element, so it's rare to find a restaurant that executes an authentic, well-seasoned blood jello dish. The Sliced Fish & Blood Jello Congee was a generous portion consisting of five blood cubes and fish fragments each. The consistency of the congee was a tad thicker than the House Special Super Bowl Congee, though smooth and enjoyable nonetheless. Great surprise hit me as I discovered flaky slices of real fish as opposed to the frozen fillet pieces found in other diners.

​Snow Pea Leaves with King Mushroom was a poor decision on my behalf, for the snow peas were extremely rigid - an indication of lack of freshness. The King Mushrooms, on the other hand, were quite supple. Both bathed in a standard pool of cornstarch-thickened sauce.

​We hadn't anticipated the Pork Rib with Onion on Sizzling Hot Plate to be an alternate take on saucy ribs. Needless to say, we weren't exactly impressed either when the pieces emerged dry and tough, instead of tender and juicy. The hot plate was a nice touch in terms of visual appeal, as were the crisp scallions and slightly softened onions as appetizer enhancers.

Shrimp & Chive Rice Noodle Roll arrived alongside a small jug of soy sauce. This condiment is generally sweeter than the average Kikkoman blend, and it seemed that Congee Queen's own concoction had included oil as well. For reasons beyond me, the jug was scorching and impossible to handle without the assistance of a napkin.
Enveloped within thin, chewy rice noodle sheets were vividly pink pieces of fresh shrimp that emitted a delicate crunch with each bite. "Definitely better than Summit Garden." I silently thought to myself.

​Last to arrive was the Chicken & Chinese Mushroom with Rice in Hot Pot. It was advised that rice dishes served in ceramic pots would entail a wait of twenty minutes. This was of minimal concern to us, for other dishes would be presented in the meantime anyway.
A small jug of soy sauce accompanied the pot, served in a similarly scalding manner as the rice noodle rolls.

Layered within the pot was a layer of white rice, followed by chunks of chicken and assorted Chinese vegetables. The chicken was quite bony, although tender; just-softened veggies ensured the meal was healthy as it was hearty.
Personally, my favourite aspect of the entree is the rice. The grains, which if compacted sufficiently, crisps up under heat of the ceramic pot, making them extra enjoyable.

​Service was prompt and generally quite attentive. Different responsibilities are allocated amongst the twenty-something members of serving staff; some solely appear to take orders, while others are in charge of table cleanup. The range of staff at Congee Queen are unmistakably younger than the average Chinese family business, which potentially contributes to the overall efficiency of the establishment.

​​​Washrooms are situated in a corner of the restaurant and take the form of lofty individual stalls. With the exception of one, average cleanliness was witnessed in all five units. Toilet paper had yet to be refilled for one, while questionable smears found themselves in another. The sink featured a joint basin and three faucets that were situated in close proximity to one other - too close if you ask me. A single air dryer replaced paper towel dispensers, which caused lineups to form during period of heavy traffic.

The supper experience at Congee Queen resonated positively with me, and as such, my conclusive findings encourage further investigation. Parking is ample in the Heartland lot, so the main concern lies with wait times. For now, I think I'd prefer takeout in the essence of time. I shall return to dine once the hype subsides.

​A brisk walk away was Seafood City - another destination that had been brought up by two local mutuals. I stumbled from end to end in search of Halo Halo, eventually locating its listing on the Crispy Town menu board.

​Within only two patrons before me, the entire ordeal spanned approximately seven minutes. (Peak dining periods may induce longer wait times.)

I've witnessed quite a number of variations for this Filipino favourite, and Seafood City's rendition probably ranks at second place. The scoop of ube ice cream is puny (but distinct in taste), as is the spoonful of mushy flan. Generous portions of jellies and a thick, crunchy plantain slice compensates slightly. Sweetened bean paste and whole beans are situated at the bottom of the cup, underneath a mound of ice flakes submerged in evaporated milk. There are no Rice Krispies in this version.

​The dessert's $5.99 price tag is justified by its satisfying portion size and adequately sweet profile. Points were deducted for bean overload and a tricky mixing process. With Quiapo! Quiapo! replaced by a spicy hotpot joint though, I'll happily take head to Heartland instead of trying my luck at B's again.

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