604 Foodtography

With KiBo Restaurant & Lounge sandwiched in between Fatty Cow Seafood Hot Pot and this visit to Ken’s Chinese Restaurant, it was 3 weeks in a row that our little group went out to eat with ChineseBites.

Let me take you back in time, back to when this location used to be something completely different. Spot that Korean underneath? It’s a hint. This place used to be E-Hak Japanese, and it served up Japanese/Korean food, buffet style. I have faint memories of eating here with my family, but it’s obviously long gone. Now, it’s occupied by Ken Leung, who opened this location up in 2007.

We were here to try some of his award winning dishes, such as this lobster with konnyaku in clay pot. Konnyaku (糸蒟蒻) if you’re infamiliar, is made from konjac, a type of tuber vegetable comprised mainly of water and fibre, and formed into bundled noodles. The lobster, cooked with plenty of ginger and green onion, was sweet and traditional.

Next we had the ‘Golden Dungeness Crab’, which won the Signature Dish – Crab Award at the 2009 Chinese Restaurants Awards. Deep fried and coated with salted duck yolk, it provides a salty slightly pungent coating that gives way to the sweet crab flesh inside.

I’ve never heard of kwai fei chicken, but here they call it “Ken’s special chicken”. To me, it honestly just looks like Hainan Chicken, but yellow. I’ll admit the taste isn’t exactly the same, but hey.

I believe this was another of his award winning dish, Grilled Lamb Chops. I’ll eat anything lamb, so I enjoyed this, even had some of the salad..

Correct me if I’m wrong, but this is more of a Cantonese dish, so I’m not as familiar with it, pork hock with red fermented bean curd and peanuts.

Janice ordered the Stewed Oxtail. Decent, but it didn’t taste like everything was actually stewed together as the vegetables had a different texture and more of the original flavour than the actual sauce. The slices of tail were chewy and not overly difficult to eat.

I opted to select the braised pork belly because I’m secretly a fat ass.

No, really look at all that fat. I’m thankful for the bed of broccoli provided with this dish.

Sherman loves eating tongue and ordered a slice of Ox Tongue for us all. If you haven’t had it before..try it. Just don’t imagine yourself making out with an ox.

Romina ordered the sole vegetable dish of the night, Spicy Szechuan Green Beans.

To make sure no one’s stomaches were empty, Rick ordered our only carb dish. dried scallop fried rice with tobiko. Bland, but relief after the varied flavours from the previous dishes.

Owner and Executive Chef, Ken Leung, posing with his numerous awards. Ken’s Restaurant is pretty good for the price, quality and portions, and is open till 1am so it’s perfect for late night eats, which I’ve done here a couple times previously.