went to Maison Kam Fung the other day with high expectations. what's with this weird ratty looking pink "chicken" they use in their dishes? I normally only eat Chinese in the US and Ontario where you can actually identify the meat they are serving. I was going to get the duck but opted for a safe cantonese chow mein. Other than the squid, thick snotty glaze and limp veg, it was OK at best. my husband had the duck with 4 treasures - he was up visiting the bathroom all night. even the hunan dumplings were terrible. how can you screw that up?
is it a Montreal thing? I have been searching this forum and it seems so, even though I have read many recommendations for Kam Fung and other places like Ruby Rouge and Fu Kam Wah. Kam Fung came highly recommended but was a terrible disappointment. more mediocre Montreal Chinese food using mystery meat and grissly chicken. I've had better food at a buffet in Plattsburgh and countless restos in Ottawa and Kingston. what gives?!?