From Our Editors
Ho Lee Pow’s cooks pack a punch of flavour into each meal using fresh ingredients and not a pinch of MSG. Most entrees are built from a choice of chicken, beef, shrimp, or barbecued pork, which can be stir-fried with black beans, simmered in curries, or transformed into fried rice with eggs, peas, and green onions. House specialties range from beloved Chinese classics such as general tso’s chicken to contemporary dishes such as lemon-chicken stir fry, which awakens the palate with a zesty blend of citrus, peppers, and onions. Beyond crafting made-to-order meals for restaurant guests, the kitchen builds catering platters of egg rolls, chop suey, and fortune cookies for groups of 12 or more humans or at least one famished Hydra.