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SF Lunch Series #28: Kam Lok -- REPORT

Ruth Lafler | Mar 25, 200505:22 PM

Thanks to the eight hounds who joined me for my birthday lunch.

Kam Lok is a Cantonese seafood specialist, and Melanie had reported favorably a while back on the quality of both the ingredients and the preparation. Our visit proved that this is one of the best "low end" places in Chinatown.

The set menus are not translated, but after conferring with the waiter, I went ahead and ordered the $98 set menu. This included:

jellyfish and pigs ear cold plate
seafood tofu soup
honey walnut prawns
pepper beef (cross-cut short ribs)
roast chicken
salt and pepper crab
mushrooms and greens
seafood and steamed tofu
deep-fried flounder (a substitution recommended by the waiter over the listed steamed catfish)

Something else? There should be ten, and that's only nine.

Everything was sparkling fresh and well prepared. The most impressive dish was the seafood and steamed tofu: a large leaf-lined bamboo steamer basket of diced seafood and vegetables over a layer of soft tofu.

The fried dishes were also well done: crisp on the outside and moist on the inside. The honey walnut prawns was an exceptionally good version.

We had some first timers and some less-regulars -- always fun to meet new hounds.

With tax and tip and rice for the table it came to $15/person, a real bargain.

Kam Lok Seafood Restaurant
834 Washington St (at Waverly)

Link: http://www.chowhound.com/topics/show/...

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