No. 718 Pan Fried Bean Curd (of the silken variety) with Soy Sauce was the best dish in the house at Congee Village in the LES. At least it was when I went with a posse of friends, all sporting big appetites after a long(ish) night of drinking. After walking by Barrio Chino and then Little Giant and noting the crowds waiting to get seated at both venues, I scoured my memory for a spot that could take 9 hungry folk without any restaurant pull or reservations. Cantonese hot spot Congee Village, of course. And we were in luck: As soon as we walked in, we were ushered to a huge round table, one of two on a dais, complete with lazy susan and the requisite bottles of chili oil, Chinese mustard and soy sauce. We plowed through a passel of MSG-laden (read: flavorful) and filling dishes including shrimp and vermicelli noodles, beef with veg, 2 kinds of congee (savory porridge, one with seafood, the other with abalone and chicken), another tofu dish, General Tso's chicken ... The damage? A whopping 13 bucks each. Good times.
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