M Kee

"Cantonese roast meats, from pig to duck, are a speciality at this cozy Chinatown standby; it’s also a great option for large, family-style dinners. The breakfast menu is extensive." - George Banks-Weston, Missy Frederick

"The first thing you’ll see when you walk up to M Kee is a bunch of ducks hanging in the window. You want one of those ducks. You can order a half or whole bird, and can take it to go or eat it at one of the few tables inside. While you’re at it, order the beef with ginger and scallions, which is almost like a stew, and some fried dough to sop up the sauce. Make sure you bring cash since they don’t take cards." - candis mclean, alison kessler

"The first thing you’ll see when you walk up to M Kee is a bunch of ducks hanging in the window. You want one of those ducks. You can order it as a half or whole, and take it to go or eat it at one of the few tables inside. While you’re at it, order the beef with ginger and scallions, which is almost like a stew, and some fried dough to dip in the sauce. Make sure you bring cash with you since they don’t take cards." - Sydney McElwee

"This Cantonese comfort food spot is a favorite for quick breakfast and lunch, and epic multi-course family-style dinners. Both Carol Wong and Harry Leong go for the homestyle fish filet, which is seasoned beautifully and tossed with flavorful green beans, minced pork, and fermented black bean sauce over rice. Wong also loves the Chinese eggplant with pork. Anne Ishii goes for the plain congee in the morning, and so does Alix Webb, who couples it with gai lan, scallions, and youtiao — long sticks of fried dough — to make it a meal. One should note that there are 25 options on the breakfast menu alone, and Webb advises using the scallion ginger oil on the side on everything. For those with a hankering for home, look no further than the steamed minced pork pie with salted fish, topped with salted egg, for good measure. It really hits the spot." - Diana Lu

"M Kee serves a Cantonese-style whole poached chicken with scallion ginger sauce, which is symbolic for Lunar New Year." - Diana Lu