Next Level Cantonese Dining

Whole roasted piglet presented before it was chopped up

Last night we had dinner at Congee Noodle House on Broadway and Main Street. It's a Cantonese-style institution that has been open for over 20 years, though it was temporarily shut for three years from the end of January 2020, when the retaining wall at a nearby construction site collapsed during a heavy rainfall, which caused a sinkhole. As a result part of the parking lot in the back caved in and fell into the excavation pit.

Braised goose webs, fish maw and pea shoots

At the time people worried this restaurant, which mostly serves piping hot tureens of congee, fried noodles and fried rice, and other family-style dishes was closed for good.

But in May 2023 Congee Noodle House was back open, complete with renovations inside and since then has had a steady stream of business despite construction of the subway on the road right in front.

The restaurant doesn't just serve basic dishes; at the back, groups of diners in private rooms can eat classic Cantonese dishes, like whole roast piglet, stir-fried lobster with vermicelli, deep-fried shrimp meat on crab claws, steamed fish, and salt-baked chicken.

We had some of the aforementioned menu items, as well as braised goose webs with collagen-rich fish maw artfully decorated on a bed of dau miu or pea shoots, and plump sui gao or dumplings filled with shrimp, pork and vegetables with egg noodles in soup.

Caramelised eggplant is next level culinary skill

However one dish stood out -- an off-menu item -- caramelised eggplant. Much in the same vein as caramelised banana, the eggplant chunks were probably steamed and then pan-fried in sugar that was starting to turn into a caramel colour.

The end result is a slightly crunchy exterior, and soft, tender interior. Not easy to make, but boy the result was amazing.

Congee Noodle House

141 East Broadway

Vancouver, BC

604 879 8221