I had heard that the Congee (rice soup) was one of the better items, so I tried the one with cod as an appetizer. It was much too large to be an appetizer, and I could not eat all of it. The flavor of the soup was so delicous, though, that I wanted to eat as much as I could. I had eaten several others that had a strong ginger taste like this one, but the one at Hing Loon seemed to have a better texture than most. The cod, though, tasted like it was not quite fresh (I think more a function of Seattle's geography than of the restaurant's negligence).

The main course was a Tofu with Black Mushroom Hot Pot, one of the new dishes listed on the wall. This is a dish I order frequently, and compared with other restaurants in Seattle it was about average, but I would say well above average compared to most Chinese restaurants throughout the U.S. The tofu and sauce were both very good. The only thing I did not like was the fact that it was full of shitake mushrooms, but not much else in the way of vegetables. This is probably the more authentic Chinese version, but served this way it is more suited to a "family style" banquet, served along with other dishes, than eaten alone as a meal.