On cold winter days, it’s all about the ultimate Chinese comfort food: congee. Winnie Chau seeks out the best rice porridge in town.

Something Fishy
Chinese fish is delicious, but it can be a pain to eat because of those tiny little bones. Thankfully, Congee King is thoughtful enough to debone theirs, leaving you with nothing but fresh, juicy fillets and an alleviated fear of choking. Six types of fish are stewed in the congee for hours, meaning that a strong flavor is guaranteed. Not fishy enough for you? Try Congee King’s signature boiled fish skin. Served cold and with a uniquely chewy texture, the dish is a perfect accompaniment to the main event. If fish ain’t your dish, the pig liver congee and rice dumplings are also excellent.
Congee King, 7 Heard St., Wan Chai, 2882-3268. Open Mon-Sat 11am-10:30pm.

The People’s Choice
Sang Kee is our all-time favorite congee shop, with its lunch queues often reaching around the block in winter months. Sang Kee also specializes in fish, from fish belly to fish bone, sliced fish to fish ball, it can all be had here. The huge chunks of fish brimming over the bowl are to be enjoyed with a Chinese coriander soy sauce. With over 40 years of experience, Sang Kee makes a famous congee base that can be enjoyed with almost any ingredient imaginable—crab congee, another firm favorite, is often sold out by by 1pm.
Sang Kee, 7-9 Burd St., Sheung Wan, 2541-1099. Open Mon-Sat 6:30am-9pm.

Offally Tasty
Ming Kee’s trademark chicken offal congee is served with kidney, liver, intestines and meat, all thrown into one bowl. It’s been a popular dish among locals and tourists for over 50 years. Ming Kee first started as an open stall near Mong Kok’s Macpherson Playground, when a bowl cost just 30 cents, and the shop moved to its current location on Temple Street seven years ago. It’s now run by the original owner’s grandchildren and the price of a bowl remains a reasonable of $20. Challenge your palate by trying their chicken testicles congee—if you dare.
Ming Kee Chicken Offal Congee, 32 Temple St., Yau Ma Tei, 2332-9818. Open daily 11am-midnight.

Storm in a Rice Bowl
Hailing from the Liwan district of Guangzhou, “sampan congee” has evolved from a staple meal for southern Chinese boat people to become something of a delicacy, and not without reason. Take Typhoon Shelter Hing Kee, their humble congee base contains a delicious blend of ingredients, including shredded squid, jellyfish, sea cucumber and roasted duck. Add a hunk of sliced fish and some peanuts and you’ve got a veritable feast. Open until 5am, Hing Kee is also a great spot for late-night seafood and star-gazing; quite a few local celebrities stop by for a quiet bowl from time to time.
Typhoon Shelter Hing Kee, 1/F, Bowa House, 180 Nathan Rd., Tsim Sha Tsui, 2722-0022. Open daily 6pm-5am.

Chiu Chow
Chiu Chow congee is different from Cantonese congee; while the latter has a viscous, gloopy texture, Chiu Chow–style porridge keeps its rice grains intact. The effect is rather like eating rice in soup, but that doesn’t make it any less delicious. Chiu Chow Chan Kan Kee enriches its congee with fresh, meaty baby oysters imported from Shantou. They’re accompanied by minced pork, aromatic dried fish, and topped with cilantro and pickles. All the ingredients are served in a steaming broth, flavored with chicken and pork bone, fish and beansprouts. If you wish to try some of their other Chiu Chow dishes, such as cold fish or deep-fried baby oyster omelette, opt for a plain congee as a side dish.
Chiu Chow Chan Kan Kee, 11 Queen’s Rd. West, Sheung Wan, 2858-0033. Open Mon-Sat 10am-10pm.

Quick Fix
The cook at this Mong Kok dai pai dong is super-fast, and there’s no dallying at this eat-and-go restaurant. There’s no aircon here during the summer, so come for a piping hot bowl of congee topped with shredded lettuce in the chilly months. Try the tender sliced beef and meatballs, which are chewy and punctuated by bits of sweet, crunchy water chestnut. They also serve cold fish skin as a side, which doesn’t taste as bad as it sounds. Chilled after blanching and served with scallions, it has crunchy-chewy texture that’s surprisingly addictive. 
Mui Kee, Shop 11-12, 3/F, Fa Yuen Street Municipal Services Building, Mong Kok, 2789-0198. Open daily 6:30am-3pm.