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Kam Shing - Still satisfying

Chinese cuisine has always been a very important part of mine and my family's eating habits.  Friday night dinners, even driving up to the country, we almost always stopped at an Asian restaurant - buffets included.  Some of my fondest memories as a child are from eating at Sue Wong's restaurant in Ste. Agathe-des-Monts - I wouldn't recommend trying it now though!  So on this warm Thursday evening when my Dad called asked me to join him, my mother and sister for some delicious and greasy Chinese food, my answer was hell yeah!

We decided on Kam Shing on Cote des Neiges and headed over to stuff our cute faces with some yummy food.  As always, or at least everytime I have been there, the restaurant was half empty and smelled so freaking good.  I always enjoy my meals at Kam Shing, not the best but very good, and couldn't remember why I hadn't been back in a while.



We all had cravings for different dishes that night and compromised on; crispy roasted duck, young chow rice, sandstone ginger and shallot chicken and noodles and shrimps.  We started the meal with a chop suey won ton soup divided among the four of us.  Kam Shing's broth is really falvourful and enjoyable.  The BBQ pork slices in the soup were tender and flavourful.  The dumplings are fair, not the best I've had but I can definitely say that we all enjoyed every bite of this soup.   





After the soup was cleared, all the other dishes we had ordered began to arrive.  I started building my plate, a little of this and a little of that, but first I tried the noodles and shrimps.  Normally we order pan-fried noodles and vegetables, but something told us to order this shrimp version.  Served with broccoli and bok-choy, this dish was greasy but very flavourful.   Even so, I thought it was absolutely delicious and a perfect choice to start the meal.   The shrimps were nice sized and not overcooked.  I liked that they used larger shrimps as opposed to those small rubbery shrimps that some Chinese restaurants seems to always use.  



The young chow rice has to be one of if not my favourtie Chinese dish- I know weird , huh?  I love all the flavours combines, the pork, shrimps, egg-drop, tomatoes...  It's just pure yumminess in my mind.  My love-affair with this rice began when I was a teenager babysitting for a family in Westmount.  This family had a cook who made their meals daily.  One day I while babysitting, she made me a Filipino version of young chow rice and the rest was history.  I ate the entire dish she made and for the next few years, she would constantly make the rice for me to enjoy.   Kam Shing makes a darn good version of this dish and loads the rice with tomatoes, egg, pork, peas, shrimps and onions - so good.  I had three servings of this rice and would have kept going had there been no other dishes to eat.




After filling up on carbs, I decided to stick my fork into some crispy roasted duck.  I love duck, but the last few times I have had it in restaurants, it was dry and almost inedible.  This time I chose a moist delicious piece, or so I thought.  My first piece of duck had a crispy delicious skin, but the meat was on the dry side.  The second piece I had also had a crispy crunch exterior, but this time the meat was tender and juicy - so good.  I found the duck to be really yummy, but not as flavourful as I had hoped.  



Next up was the sandstone ginger and shallot chicken.  I love the flavours of ginger and shallot, especially with chicken or shrimps, so when I took my first bite of this dish I was surprised at how much I did not like this dish.  The chicken was so bland and had absolutely no flavour - a real disappointment.  

After finishing everything in sight, my family and I rolled ourselves out the door and back to the car.  as I arrived home, I realized why I hadn't had Kam Shing in a while - tummy ache galore!  Definitely caused by all the grease int he food, but still I felt satisfied.   Kind of craving those shrimps and noodles right about now!



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