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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 🍻
One of my most memorable takeaways from my recent trip to Hong Kong is finally understanding what Hotel Jen stands for. You might have seen the hashtag #thatjenfeeling around on social media, used on posts with such differing content. But that is what #thatjenfeeling is all about: creating your own adventure during your stay with Hotel Jen, everyone has a different Jen feeling.
This trip was actually my first time staying with Hotel Jen, and the experience was certainly a great one. I really liked how attentive the staff were, ensuring that all needs were met. They give decent recommendations on what there is to eat and do around the area as well. But this being Burpple, let me just quickly skip on to the food portion.
Located right across Hotel Jen is a rather traditional looking restaurant called Por Kee. Por Kee is famous for their roast goose noodles and roast duck noodles. My friends and I ordered a bowl of roast duck noodles, Cantonese styled steamed chicken with rice and roast pork with rice.
I can understand why almost all the customers who were there during our visit ordered the roast duck noodles. The skin was crispy and fragrant, the meat was tender and juicy, the egg noodles had a nice bite to them. You can try requesting for duck leg instead and you will probably have a more flavourful and tender piece of meat to go with your noodles. For those who are not fans of egg noodles, you can choose to have rice noodles instead, which was what most of the locals were having.
The roast pork however, was a let down in my opinion. Not because it tasted bad, but because my expectations for roast pork, especially if it’s coming from a place in Hong Kong, are pretty high. I found the skin to be a little soggy and some flavour in the roast meat just seemed to gotten lost somewhere along the way.
More coming up in the next post!
