Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Restaurants & Bars 1

Niu Kee Chinese Restaurant

Ced | Mar 9, 2006 12:18 AM

I've been slightly tired of generic Canto/Sichuanese Chinese cuisine as of late, and decided to try something new: Henan cuisine! Actually, I'm not sure it was Henan cuisine, but we were told that the chef is from that province (midway between Beijing and Shanghai, land-locked) - part of the menu was dedicated to Sichuanese food.

(All prices with taxes included)

We had Kung Pao shrimp which would be shrimp in a thick sweet and sour-ish sauce spinkled with roasted peanuts, hashed scallions and full-size dried hot peppers. (13$)

We also had a spicy lamb stir-fry. I would rather think this is low-quality mutton meat. There was way too much meat for two people to finish - even if they ordered only that. It's funny to say, but psychologically, it would've helped to get smaller portions? Spiced up with the same hot peppers in the previous dish, and an ordinary stir-fry that would please the mutton meat lover. (13$)

The last dish were veggies. Spinach wok-fried with garlic, and something crunchy which I couldn't identify but had the texture of pepper grains. I couldn't find anything by sight after crunching in it - and didn't look very hard for it. Maybe it was just my imagination. A good complement to the previous two quite heavy dishes. (8.50$)

The restaurant seems to have a variety of other spicy dishes. I also saw individual soup portions, and, yay, dumplings (jiaozi). The table behind us had a spicy fish casserole in very large portion.

The restaurant itself is very 'little', cozy and familiar, with tables relatively close to each other. It was full house on a Wednesday evening, about 10 tables for 2-4 each.

1163 Clark, directly north of Rene-Levesque (the restaurant moved during the past year, from its former location on St-Laurent). 514-227-0464.

Want to stay up to date with this post?

Recommended From Chowhound