If you tap on their geotag, the majority of posts at “Mak Hong Kee” show their classic Hongkong-style roasted meats, which is what I have associated them with since my one and only visit when they first opened. Fast forward a year and ten months. Thanks to T.H.’s friends, Edmund and Serene, the veil over my eyes has been lifted. It’s like I have been inducted into a secret society of sorts, one that knows it is the claypot dishes which are the real stars of this place. Edmund ordered three of them that night for our dinner: the “yong tau fu”, the chicken with salted fish and the bittergourd with sliced beef short rib. I loved them all! Very fragrant, boldly seasoned and super tasty, they were best enjoyed with plain rice. The other dishes we had, the simple steamed egg and the stirfried broccoli with fresh and dried scallops, were really satisfying too. Of course if you have been following my posts on Instagram, you would already know how blown away I was by the astonishingly delicious sweet and sour pork. That dish deserved its own post.