Kam Do Restaurant and Bakery
Another rainy day, another HK-style coffeeshop review. What can I say? I was in the mood for comfort food during that week. This ealy dinner took place on Dec. 30 of last year. We were looking for a place that served familiar food, yet mistr_sparkle wanted to try someplace he'd never been to. Kam Do seemed like a good compromise.
It was surprisingly crowded since the last time I was there, I remember being one of the only people in the huge place. I think they're famous for a particular Chinese pie or tart they make. There were many different versions of it in the display case of their bakery and they semed to sell only that particular type. Throughout our entire meal, we could see people taking out boxes of their pies, and we were determined to try a piece after our meal.
Since HK was a British colony for so long, it's inevitable that they wuld come up with some kind of hybrid Cantonese version of typical English fare. I guess this is most visible with their milk tea (or nai cha), which is supposed to have come about because they wanted to emulate the British habit of drinking milk with tea. Of course, the HK people sweetened their version liberally. Another hybrid snack they've come up with is their version of french toast. It's two slices of plain white bread with some kind of filling inside. The filling's texture is like condensed milk, but it's not as sweet. Despite there being two slices of bread, they're so thin that the finished product loks like it's made of one piece. the rest of it is typical french toast, with the bread being soaked in milk and eggs and then fried. It's served with honey syrup and butter, which I liberally spread all over before pouring the syrup on. Yummy!
I had the best HK-style baked spaghetti bolognaise I'd had in a while. I don't know what they put in their bolognaise sauce that makes it taste uniquely HK-style. I've tried many times to duplicate it at home, but mine always ends up tasting Italian or Filipino. I've tried not putting in any Italian spices like basil or oregano, but that didn't work. I've tried adding soy sauce or worcestershire sauce as suggested by some people, and that didn't help, although it did taste marginally more Chinese. So I'm stuck having to order it in restaurants whenever I feel like eating this dish. Anyway, Kam Do's version had just the right amount of sweetness, which is a surprise to me since I definitely do not like my bolognaise to be sweet. Considering how big their servings are, this is the first time I have ever finished one of their baked dishes.
mistr_sparkle was in the mood for something with white sauce, so he ordered the baked seafood on spaghetti. You can see how generous they are with their seafood.
As usual, we were extremely stuffed at the end of this meal. Do you think we even remembered we intended to try their famous pastry? Nu-uh. When we remembered afterwards, the thought of it was not the least bit tempting since we were so full.
Kam Do Restaurant and Bakery
8391 Alexandra Road
Richmond, BC
It was surprisingly crowded since the last time I was there, I remember being one of the only people in the huge place. I think they're famous for a particular Chinese pie or tart they make. There were many different versions of it in the display case of their bakery and they semed to sell only that particular type. Throughout our entire meal, we could see people taking out boxes of their pies, and we were determined to try a piece after our meal.
Since HK was a British colony for so long, it's inevitable that they wuld come up with some kind of hybrid Cantonese version of typical English fare. I guess this is most visible with their milk tea (or nai cha), which is supposed to have come about because they wanted to emulate the British habit of drinking milk with tea. Of course, the HK people sweetened their version liberally. Another hybrid snack they've come up with is their version of french toast. It's two slices of plain white bread with some kind of filling inside. The filling's texture is like condensed milk, but it's not as sweet. Despite there being two slices of bread, they're so thin that the finished product loks like it's made of one piece. the rest of it is typical french toast, with the bread being soaked in milk and eggs and then fried. It's served with honey syrup and butter, which I liberally spread all over before pouring the syrup on. Yummy!
I had the best HK-style baked spaghetti bolognaise I'd had in a while. I don't know what they put in their bolognaise sauce that makes it taste uniquely HK-style. I've tried many times to duplicate it at home, but mine always ends up tasting Italian or Filipino. I've tried not putting in any Italian spices like basil or oregano, but that didn't work. I've tried adding soy sauce or worcestershire sauce as suggested by some people, and that didn't help, although it did taste marginally more Chinese. So I'm stuck having to order it in restaurants whenever I feel like eating this dish. Anyway, Kam Do's version had just the right amount of sweetness, which is a surprise to me since I definitely do not like my bolognaise to be sweet. Considering how big their servings are, this is the first time I have ever finished one of their baked dishes.
mistr_sparkle was in the mood for something with white sauce, so he ordered the baked seafood on spaghetti. You can see how generous they are with their seafood.
As usual, we were extremely stuffed at the end of this meal. Do you think we even remembered we intended to try their famous pastry? Nu-uh. When we remembered afterwards, the thought of it was not the least bit tempting since we were so full.
Kam Do Restaurant and Bakery
8391 Alexandra Road
Richmond, BC