Congee Story

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Located along Sturt Street, Congee Story primarily offers the Chinese rice porridge dish known as congee. In addition to congee ideal for a single diner, the restaurant also offers Congee Hot Pot for those dining with a group.

The consistency of the congee served here leaned towards a more liquid one, with the rice retaining its texture. There was enough minced meat in the Century Egg and Lean Meat Porridge to make eating it satisfying. The century egg had a gelatinous texture. For those concerned about the taste of the century egg, it was not too strong.

While we did not take a picture of it, we also enjoyed their Boiled Fish Slice Congee. It had tender pieces of fish that was of a generous size. Salt and pepper are offered at each table to add to the dish if you wish.


Century Egg and Lean Meat Porridge (Photographed by Jonathan Phoon)

A side typically associated with congee, the size of the Fried Dough Stick is big enough for it to be shared. The dough stick had a crisp and fluffy texture and a nice golden-brown colour. We liked that it was not too greasy. The airy texture of the interior makes it great for absorbing congee without losing its crispiness.


Fried Dough Stick (Photographed by Jonathan Phoon)

When ordering the Egg Pancake, diners have the choice between Fried Dough Stick or crushed fried wonton skins as the main filling. The fried wonton skins that we chose were not too tough. The egg pancake wrapper was light and fluffy. Hoisin sauce gave the dish a sweet-savoury flavour and pickled radish imparted a hint of tanginess. Chilli can be added for those that want some heat, and extra ingredients like sausage can be added at an additional cost.


Egg Pancake, Cooking in progress (Photographed by Jonathan Phoon)


Egg Pancake (Photographed by Jonathan Phoon)

It may not be apparent from the name, but the pastry of the buns of the Pan-fried Buns is the same as that used for Bao Buns. The texture of the pastry was not dense and frying it gave it a nice crispiness. The pork filling was juicy with a delectable savoury taste. A topping of black sesame seeds and spring onions completed the dish.


Pan-fried Buns (Photographed by Jonathan Phoon)

The skin of the wontons in the Sesame Paste Wonton was not chewy, and the pork filling was juicy. The sesame sauce had the degree of sesame flavour that we expected and had a hint of spiciness. To best enjoy the dish, roll the wontons thoroughly in the sauce before eating them.


Sesame Paste Wonton (Photographed by Jonathan Phoon)

One of their cold dishes, the chunks of cucumber in the Cold Cucumber Salad retained some bite and were of a good size. Compared to other places where we have eaten a similar dish, the cucumber here was dressed more simply with a dressing base of sesame oil.


Cold Cucumber Salad (Photographed by Jonathan Phoon)

One of the Asian drinks available, the Soy Bean Drink was served at the temperature that we liked. The taste of the drink is somewhat similar to tofu and was not off-putting. The size of the drink is big enough to be satisfying for one.


Soy Bean Drink (Photographed by Jonathan Phoon)

The decor of the restaurant gave it a cosy feel, and diners have the choice between indoor and outdoor seating. If you are looking for a good place to enjoy congee dishes, consider giving Congee Story a visit.


(Photographed by Jonathan Phoon)


(Photographed by Jonathan Phoon)

Phone no: 0499 489 229
Address: 44 Sturt Street, Adelaide, SA
Opening hours: Lunch: 9am – 2 pm, Dinner: Mon, Weds – Sun: 5 pm – 9 pm

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