Life as a Bon Vivant: Kam Shan Seafood Restaurant 金山海鮮酒家

Saturday, June 19, 2010

Kam Shan Seafood Restaurant 金山海鮮酒家

This place is fairly well known for its seafood offerings at reasonable price. The last time I was here was ages ago and I cannot remember a thing about it and I guess there is a reason for that. Situated right in the middle of Jordan, the resto has three floors, two of which are located in the building next door with a separate "residential" staircase. We were one of those being assigned to the second floor. I would not say the setting was comfortable but at least there was strong air conditioning and it was all part of the dining experience.

Black Bean sauce Calms was seriously unexciting and not of the optimal temperature as well.

The deep fried cuttlefish cake was surprisingly good! We order extra after our first dish! It was firm to the bite with diced cuttlefish inside and very flavorful!

The Razor clams with black bean sauce was another boring item, a bit over cooked as well with the sauce a bit little too weak.

I think the official or scientific name is called the Mantis shrimps and in Chinese cuisine it is usually deep fried with salt and pepper to make it more flavorful.

I did not eat any because I am quite lazy to de-shell it. There is a proper way / steps to follow to de-shell such a shrimp with the help of scissor but again, too lazy for that night and let me cousin to have an extra one.

Goose Intestine with Soy Sauce wasn't a typical dish for everyone but I loved it! It was firm to the bite like the pig's windpipe I had previously at Spring Deer. A wonderful dish to go with beer!

Yet another dish not for everyone I suppose, the Salted Chicken Feet was surprisingly well prepared with full flavors and right texture as well. I love these kind of items ... or perhaps some might call it snacks! Yum!

The deep fried Frog's Leg (田雞) was alright but the batter was a bit too thick yet crunchy. Another good dish to go with beer.

On the menu this item was called Baked lancelets instead of the usual deep-fried lancelets with salt and pepper. Really made me wonder how it would taste like. It was very crisp and crunchy but I didn't get to taste the fish. This way of making the dish was interesting, making each piece very brittle, too brittle if you ask me. Again ... good with beer!