Restoran Soo Kee
Time Out says
This Chinese restaurant has been around for 30 years and it shows. But don’t let its unkempt appearance stop you from enjoying one of the better char siew in the city. The meat fulfils two criteria – tender, and encased in a charred, sticky exterior. However, compared to a typical char siew, the crust of this version is thinner, less sweet, and the meat is leaner with minimal fat. The soy sauce chicken is commendable as well, though the plain white rice is a bit of a letdown. Soo Kee also serves simple Cantonese dishes.