Reviews for Secret Congee in Seattle, WA
Tried this place when they were at their former location in Wallingford. So happy they found a new home and will definitely... travel here to get some delicious congee!! Prices are on the pricey side, but it's worth it for the food! We had the garlicblue crab and classic chicken congee. Read more
We know this place where they are in Wallingford. We visited 1st time after they moved to Shilshole location. The food is great... as always. Service is great. There are indoor seating and 3,4 small tables are outside under a tree. We had Tom Yum Shrimpcongee with soft boiled egg, Pork meatball congee and fried dough. They have seasonal desert, Shaved ice. We would like to goback for trying the desert before summer ends. Read more
Delicious congee! Super healthy and light. I love the different varieties they have on the menu. Youtiao crispy fried dough is a... must with the congee. And staff are very friendly too. Read more
Love the staff that work here. My partner and I have been coming to Secret Congee since their former location. We?ve tried... pretty much everything they have on the menu and everything has been delicious! So happy they found a new home and we willgladly travel here to get solid congee. Read more
Was skeptical but this was delicious! Just like any jook my grandmother would make me. There chicken is pretty flavorful too. If... you want to try something different the sweet potato vegetarian one was honestly an Asian fusion I wasn?t mad about. Will haveto go back. Read more
I?d give a 4.5 stars. BTW, currently they share space with the juice bar, and dine-in is in the outdoors space with individual... ?sheds? with roof overhead - so it?s rain-proof. Congee is great with good flavor (due to the chicken broth) and goodconsistency. The menu has a good variety of toppings and congee flavors - I can see the creativity of the owner!! I ordered theSeabass congee, an unusually choice indeed, and the fish was very tasty (in 2 big pieces). Fired dough????was just okay - youcan try if you?ve never had. It?s in small pieces and very crunchy and airy, which seems to be more of a localized preferencebecause a lot of people like crunchiness nowadays? It?s not like the authentic ones I used to have though. A good ChineseYou-Tiao, should be just a bit crispy on the outside but more chewy inside thanks to the glutinous dough. Chili oil tastes likethe store-bought ???(Lao Gan Ma) chili oil. So if you really like it, drive to an Asian supermarket and ask for Lao Gan Ma - theone with peanuts. Plus, adding chili oil into congee is not very conventional from my experience, so if you prefer a morebalanced and mild flavor like congee is supposed to be IMO, feel free to skip the chili oil. Because everything gravitatestoward the chili oil once you add it - especially THIS chili oil. Ginger and green onions might be too much and overtook thecongee a bit, at least from the one I got. Ideally, I?d prefer fewer ginger slices since it?s a strong flavor. The staff isvery nice and kept the wait line calm since it was quite busy during the weekend. I have been missed having congee forbreakfast like when I was little, and it?s a good place for some nostalgia! Especially in a rainy day like today! Read more
Amazing congee ? flavorful, and not too spicy (although you can adjust heat to taste). We ordered the Tom Yum Shrimp congee and... the Braised Pork Belly congee. The Tom Yum Shrimp was one of the best soups I?ve ever had! Read more
I am glad a couple of my friends shared this place on social media. Otherwise, I would never find this place. A small congee... shop between Ballard and Golden Garden. I didn't think there's a sign for the business. You just need to watch out. There are 4tables inside and maybe a couple tables outside. It's relatively clean. Congee is very simple and flavorful and the price candiffer depending on the protein. I ordered tom yum shrimp congee. Broth in the congee is very good and there's a good amount ofshrimps and it was filling for me after the whole bowl. I enjoyed the food. Read more