Fong Kee ClaypotPreserved Meat Claypot RiceThe house calling card: Chinese sausage and cured duck or pork belly layered over rice that develops a smoky, caramelized crust at the bottom of the potWhat people saidBe the first to tell people about this dish.A real review, tied to a real visit.Write a reviewCheck in first📝Reviews are tied to a real visit — that’s how we keep them honest.Check in nowNot here right now
