ChineseBites signature dishes tour dinner #3 at Ken's Chinese Restaurant on Kingsway on August 2, 2012.
We made it back-to-back-to-back weeks for a triple ChineseBites dining outing, going to Ken's for a few special dishes.
Everyone's staple dish kwai fei chicken was fairly standard and true to Chinese restaurant form.
The award-winning golden Dungeness crab with salted duck yolk was unique and I enjoyed the seasoning and flavour.
Another signature and winning dish was the lobster konyaku hot pot. It was tasty and good. However, I prefer the more traditional preparation.
The braised pork belly was quite delicious, particularly the sauce. The meat was very moist and tender.
The dried scallop fried rice with tobiko was great and filling. It was a perfect compliment to all the meaty dishes.
Sherman's pick of beef tongue was quite scrumptious and fine tasting. I was a little underwhelmed by the last signature dish of grilled black pepper lamb with black pepper sauce.
It was another fun, hungry outing (with Romina and Alvin above). I had never been to Ken's (the chef pictured above) and was satisfied by most of the dishes. Everything was well prepared and authentic with the regular dishes actually outshining the disappointing signature ones.
More | YVArcade / 604 Foodtography / Good Eat
We made it back-to-back-to-back weeks for a triple ChineseBites dining outing, going to Ken's for a few special dishes.
Everyone's staple dish kwai fei chicken was fairly standard and true to Chinese restaurant form.
The award-winning golden Dungeness crab with salted duck yolk was unique and I enjoyed the seasoning and flavour.
Another signature and winning dish was the lobster konyaku hot pot. It was tasty and good. However, I prefer the more traditional preparation.
The braised pork belly was quite delicious, particularly the sauce. The meat was very moist and tender.
The dried scallop fried rice with tobiko was great and filling. It was a perfect compliment to all the meaty dishes.
Sherman's pick of beef tongue was quite scrumptious and fine tasting. I was a little underwhelmed by the last signature dish of grilled black pepper lamb with black pepper sauce.
It was another fun, hungry outing (with Romina and Alvin above). I had never been to Ken's (the chef pictured above) and was satisfied by most of the dishes. Everything was well prepared and authentic with the regular dishes actually outshining the disappointing signature ones.
More | YVArcade / 604 Foodtography / Good Eat
0 reactions:
Post a Comment