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Dinner at Kam Po (HK) K(itchen) in SF Chinatown

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Dinner at Kam Po (HK) K(itchen) in SF Chinatown

Melanie Wong | Oct 9, 2006 05:39 AM

Dinner tonight with the parents was a stroll uphill to Kam Po Kitchen on Powell and Broadway. There's one step up to enter. We got there about 6:15pm, just beating the busy time when a lined formed at the counter and almost all the tables filled up.

My mother loved the prices on the menu; most items are between $3 and $4. Since no one else was eating at that time, we had no idea what the portion size might be so my mother threw caution to the wind and let us get three items.

Gordon's rec for the beef tendon was the hit. It is soft enough for tendon-loving elders to chew. This is something my dad has been missing and he got his fill tonight with a plate of beef tendon lo mein ($4.05). The tendon is paler in color, and I found that I preferred the non-soy sauce dominated, cleaner flavor that hinted of anise and onions. One complaint is that the plain, boiled noodles were barely warm. But the braised lettuce was a nice touch for a complete dinner plate, and the soup on the side was tasty if on the salty side.

My mom had dry-style beef chow fun and she asked for greens instead of bean sprouts. The bok choy were big and not the baby hearts, but still tender and cooked just right. She thought the plate was generous with beef for the price, $3.85. The seasoning wasn't as complex as better versions and these were lesser quality rice noodles, but again, that's a great price and a lot of food.

I had the roast duck soup noodles, $3.50. I was rather dismayed that the pieces of duck were below the surface, rather than perched above the liquid. Still, this was a surprising amount of duck for such a tiny price. The noodles were just a bit overcooked, still firm but not as bouncy as soup noodles should be. I liked the braised lettuce on the bottom, and again, the soup was too salty. It's would have been even better if the kitchen would cut back on the MSG, as there's flavor aplenty there. The duck was tender, more tender than usual, again good for seniors. There was more fat under the lightly colored skin than I would like, still the seasoning was applied with a light hand and this was very tasty overall.

Total cost with tax and tip was $14, and my parents still have half there food for another day.

Three dishes at Kam Po -
http://static.flickr.com/81/264669194...

Gordon Wing's post -
http://www.chowhound.com/topics/show/...

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