Welcome to Congee Village, the home of authentic Cantonese congee in New York City. Topped with seafood, chicken, mushrooms, or peanuts, Congee Village’s signature dishes have reminded people of home since 1996. The Serving of Congee is said to be even older than rice in Chinese history. Cantonese people, especially, are very particular when cooking congee. A good congee has a silky texture and savory taste, the perfect dish for any occasion.

What is Congee?
A gruel of boiled rice and water, congee serves as a background for a host of other foods, including fish, shrimp, chicken, peanuts, sesame seeds, mushrooms, and eggs. In China, where it’s also known as jook or juk, congee is particularly popular for breakfast. In Thailand this dish is known as khao tom gung.

As a type of rice porridge, a form of congee is eaten from Japan to Persia as breakfasts, snacks, and lunches. They are considered warming and soothing, a stabilizing influence on the stomach and digestive tract. The English word ‘congee’ itself is derived from the Indian word kanji, meaning boilings, a Tamil word for the water in which rice is boiled. In India today, kanji refers both to this “rice water” that is drained off when rice is cooked like pasta and to the thick gruel made by boiling a little rice with a lot of water.

Congee Village’s Dishes
Our congee is a complete dish on its own, but eating it with other dishes improved the overall experience. Eat your congee with our iconic Chinese dishes made of seafood, chicken, beef, pork, and vegetables. Congee Village take these ingredients and serves them with authentic spices, like black garlic, aged vinegar, ginseng, and many more. You are also welcome to try our sautéed and fried specials, alongside our filling soup and steamed menu.