Options best describe the menu. There are 200+ menu items, not counting the soups and appetizers at Ho Mei BBQ. There are sixteen variations of porridge, alone (try the abalone/pork/seafood combo) and fourteen clay pot offerings, including spare ribs with bitter melon. I could eat at Ho Mei three times a week for the next year and still not wrap my head around the entire menu.
Hong Kong-style barbecue is a specialty, so try the "three delicacy combination" with roasted pork, BBQ pork and roasted duck.
The rice rolls are a must. There are a sort of Chinese cannelloni: soft, steamed, delicate rice flour sheets, wrapped around fillings like beef, pork, black mushrooms and chicken. I like the shrimp version best.
The free-range "soy sauce chicken" was stupendous; oh-so tender, but with a lovely brown soy sauce BBQ "bark." Ma po tofu with silky, homemade bean curd is also excellent. And, cumin-spiced beef, which I've never seen on a Chinese menu in Utah before, was equally terrific.
Welcome to SLC's Chinatown.