The congee at this place is runnier than the one at North point, it contains only salted pork, dried vegetables and duck gizzard.
Although the congee wasn’t as strong, the salted pork gave it most of the flavour. There were not too many brittle bones in the congee. The duck gizzard in the congee was really soft, and the salted pork was a dark rose colour, but the meat was tender and fresh.
Anyway for the rice rolls there are eight to choose from: 1) honey roasted pork 2) Hand cut diced beef 3) courgettes and mushrooms 4) signature flavour 5) pork liver in ginger sauce 6) spring onions and dried shrimp 7) shun tak sliced fish 8) shredded roast duck, all priced at $15 dollars.
They had a rice roll double choice (sheng ping) for $20, which was confusing, I assumed it would be like Chinese roast where you choose two items with the rice.
It was a bit strange how you could pick two different rice rolls because in a portion there are three, so they cant give you 1.5 rolls of each flavours.
In the end it turns out to be rice rolls made from both flavours.
I think for improvements if someone orders a double choice, they should indicate that both ingredients are mixed together in the rice rolls, because some do not go well together such as fish and beef. Luckily the double choice I ordered was OK to be mixed together.
Fish rice roll:
This one had the lightest taste, but you could taste the herbs in it, it was fresh fish not the frozen pieces, but the problem with this one were the fish scales and grounded bones.
Rice roll with fresh fish slices
The filling looked really dark, but inside it was similar to the fillings found in chiu chow flour dumplings. Very crunchy and strong of spring onions.
The spring onions were still crisp in the rice rolls.
Signiature rice roll
This was my favourite, and the first time I have tried it, the duck was attached to the lovely roasted skin, as well as duck there were tofu puff shreds in it giving it a meatier texture.
Not quite what I was expecting, because I didn’t think both flavours would be combined into the rice roll, but as separate rice rolls.
Luckily the liver, dried shrimp and spring onions tasted really nice together.
The liver was not over cooked and remained juicy.
They were very bony, the meat that stuck onto the bones tasted really nice, but hard to eat if you do not know how to eat it.
Salted ribs boiled in congee
However it is not very consistent because the first one I ordered was very strong as everything had sunk to the bottle of the jug, and the second cup I ordered was not so strong as it came from a full jug.
They also make their own chili oil which also tastes good.
