A northward-extending tentacle of the overcrowded Congee Village, Congee Bowery is decoratively more upscale, with three semi-private seating areas labeled East Village (red brick), Chinatown (rusticated stone), and Manhattan (green marble). Still grounded in multiple forms of jook (congee) and bamboo logs filled with rice, the menu reaches higher up the food chain for luxury items like geoduck sashimi and shark's-fin soup. The stuff we tried was mainly excellent, especially minced pork with salted fish and fried bean curd with black mushroom. Only the whole pumpkin stuffed with fried rice disappointed.
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