The steamed chicken was well marinated and the meat seemed to have retained most of its juices while steaming. It was good enough to be eaten with plain rice, without the need for any condiments. However, what I love about Hong Kong restaurants serving up roasts is the condiments that they provide. Special mention to Po Kee’s Chilli Oil and their Chinese Scallion and Ginger Oil sauce. Mixing them up with the rice and topping it off with a piece of chicken provided a rather addictive combination that ensured my friends and I finished the plate before us.

Despite that, I would still recommend giving Po Kee a try if you are in the area. Not a place that is a must visit, but if you need slightly above average grub at an affordable price while you’re in the area, you now know where to go. Plus, Po Kee has been awarded the bib gourmand (good quality and value) by Michelin, that should serve as further encouragement to visit. Cheers to the staff at Hotel Jen for the recommendation 🍻