Ann's Congee - Thornhill

#Small restaurant with only one lady waitress and one chef #Cozy #Excellent services #Decent food #Highly recommended !!!!!

I've tried this place a few times. The foods not bad. Ill even overlook the fact that they were cited by the York Health Board for numerous infractions. Hopefully these were corrected!! But, boy, the ATTITUDE!! It was as though they were doing me a favor by taking my money. Im a pleasant person. No need to be out and out, plain rude!!`(Public health inspectors handed out tickets for violations under the province’s Health Protection and Promotion Act at four York Region food service providers.• Ann’s Congee, 2 - 1102 Centre St., Vaughan, was charged with failing to protect food from contamination or adulteration.)

So far, I haven't had a bad meal there. Yes it is located in an odd place but it works for them. The wok they use must be on overdrive as it gives good intense flavour.....good wok hay. Congee is excellent and smooth. Lo Bak Go aka fried turnip cake is yummy.Beats cooking at home!

Located inside an unassuming strip plaza along Center street, this small ( 3-4 tables ), 5 months old establishment offers some wickedly good Chinese wok-hay stirred fry, comfort food.A friendly and welcoming 'Ann' runs front of house and her partner, a former chef of the once famous ' Congee Wong ', does the cooking in the back. Man! This gentleman can cook!Based on a foodie friend's highly touted recommendation, I just came back from an enjoyable and filling lunch. Very good value and portion was HUGE!I had a bowl of 'Salted shredded pork and thousand year egg rice congee with addition of pig's liver'. Also, ordered was a plate of 'Gone Chau Ngau Ho' ( aka Stirred fry flat rice noodle with beef ) to test out the wok-hay skill of the chef.Congee was silky smooth and consistency was just right. The bowl size was enormous and the congee was filled to the brim. Unlike other outfits in the GTA, their Pig's liver was fantastic! Sliced thick and nicely seasoned, the medium rare preparation yielded a welcoming crunchy bounce and pop when bitten into it. Reminded me of those iconic ' Yellow Sand Pig's Liver ' made famous in old Hong Kong and Canton. The act of marinating and creating genuinely salted, shredded hand-pulled pork was also a reflection of the chef's care and dedication in making his creation a proud offering for his patrons.Produced from a huge wok and burner combo that sounded like a jet engine, the plate of smokey aroma, 'wok-hay' filled fried rice noodle dish was again super-generous in size and volume! The nicely seared and perfectly caramelized beef was tender and flavorful. Slightly charred, the noodles was seasoned with just the right amount of premium soya sauce. Final addition of the scallions and bean sprouts was perfectly timed. However, most importantly, the dish was grease-less. A testament of the chef's skill in creating a delicious wok-hay stirred fry dish with minimal oil. One of the best rendition in town.This is a place that I will definitely return. Not just for the food but also for the extremely friendly service of owner Ann. BTW, out-dated decoration aside, with superior and better tasting products and much better pricing, I would settle for 'Ann's Congee' over 'Congee Queen' any time.

Good food and reasonable prices, so clean and staff so friendly. They just opened couple months, small restaurant. Absolutely will be back!