Updated: 3rd Nov 2014; This restaurant is closed according to Urbanspoon.com.
Please allow me to be excited. I am really thinking this is a good restaurant to check out. We did and we like it a lot. The reasons are several … we thought we had tried all kinds of noodles already. What are the common types of noodles? I think this list below pretty much covers 99% of the most commonly know noodles:
- Egg noodles
- Rice noodles or koay teow
- Vermicelli or Mee Hoon
- Mee Sua
- Mung Bean noodles
- E-Fu noodles
- Wheat noodles
- Udon (Japanese) or Lai Fun (Chinese)
- Ramen (Japanese) or La-Mien (Chinese) or doll noodle
- Sweet potato noodles (Korean)
- Shanghai noodles
- Lo-shee fun (mouse noodles)
So we were excited when we were alerted to a type of noodles that we had never heard of before. The noodles is called Chan-Cheun-Fun which is loosely translated to English as noodles from the village of Chan. And then in the process of trying this noodle, we also found another type of “noodles” … and it is in the shape of little balls. So this was a lot of discovery for us.
To add to that, the food is very cheap too.
It was Julie who wrote to us about the Chan-Cheun-Fun that she had in the Kam Wah Loong Seafood restaurant. We were instantly intrigued by the description she sent us in Chinese and translated (very poorly) to English using Google Translate:
廣東順德的陳村粉已經有近80年的歷史。 1927年，順德陳村人黃但創制出一種以薄、爽、滑、軟為特色的米粉，聲名鵲起，當地人稱之“粉旦（但）”。 此後，他們將粉送到外地，外地人以“陳村粉”名之。 由於制作精細，陳村粉產量不高，一天只能產粉幾百斤，因而顯得格外“矜貴”，在外地不易享此口福。
Here is the translation from Google:
Chan Cheun Shunde, Guangdong noodles for nearly 80 years. In 1927, Chan Cheun Shunde Huang but to create a kind of thin, cool, smooth, soft as the characteristics of rice noodles, to fame, the locals call it “noodle once (but).” Since then, they will powder sent to the field, outsiders to “Chan Cheun Noodle” name of. Because of the fine powder yield is not high Chen Cheun, a day producing only a few pounds of flour, which makes it especially “expansive” in the field difficult to enjoy the delicious food.
Chan Cheun noodle has three important features: First, fragrant rice, and second, the thickness of very thin, only 0.5-0.7 mm, the thickness of the conventional powder in 1 mm or more, the toughness of the three is moderate Chan Cheun noodles than the ordinary noodle. Well, it can be said flexible full and tender and smooth.
Chan Cheun noodle is the most appropriate way steamed with seasoning mix, Shanglong Zheng five minutes on the line, and serve hot pepper sauce dip. Chan Cheun steam after a good meal, with a layer of shiny, has a surprisingly Effort to eat up.
The most traditional way is fermented pork ribs steamed powder. Cut pork ribs were very small, with starch and fermented taste like a good tune camel hat covered in pink, the steam was gravy from a high cross flow to the lower, white powder and dark red juice mingled with aroma slowly.
OK, it is not the greatest of translations but I think you get the gist of it.
The Kam Wah Loong restaurant is located on Kingsway and Knight. Even though we had drove past this place a lot of time, we had never paid much attention to it. I think it is because of the big mature trees that kind of obscured the view to the restaurant.
The dining hall is quite big. We counted about 20 tables in all. It actually looked bigger than it really is simply because of the mirror that they had installed along one side of the wall.
We like that down to earth atmosphere here. There is a certain casualness with the customers and it does seems like it is very much a neighborhood slash family restaurant. The customers are mostly dressed casually. Yeah, pretty much like an old-school Cantonese restaurant.
The service was prompt and quick. Despite this being a very busy restaurant, we did not have any issues getting what we needed. We were attended to quickly but as in most Chinese restaurant of this type, you can forget about expecting them to smile at you and greet you pretending you are their friend. You know what I mean.
Kam Wah Loong is known as Yuet Kwai Heen in Cantonese. While the English version of the restaurant name is retained, they had discarded the Kam Loong Wah name in favour of a more eloquent Yuet Kwai Heen. For those who understands Cantonese, the word Yuet means Cantonese cuisine and Kwai is classy (something like that!).
We were curious and asked the person who attended to us about the name differences. She looked like she is the boss or something. She said that they changed the name because every other restaurant is “Kam-kam-kam” (Kam=gold) and that Kam Wah Loong is very common and unimaginative name. So they changed the Chinese name to avoid confusion.
Before I get on to the food proper, here is the menu of KWL. You may click on them to show a larger image.
The above two pages is their dim sum and lunch menu. The dim sums (left image) are $2.50 each which is quite OK price-wise. We did not have the dim sum and so don’t know how they are. Most of the lunch-time customers had dim sums. However, we don’t find the dim sums particularly exciting. It is just the common dim sum stuff.
On the right is where you will find the Chan-Chun-Fun. It is S36 on the menu and is written simply as “Spareribs with Special Rice Noodles”. They did not know how to translate the Chan-Chun-Fun and translated that in such an unfortunate name that the poor Chinese-illiterate customers (like us!) will miss ordering it.
The above three menus is their combo items. They are quite interesting and seems like quite a deal too. Check it out.
I was attracted to the bottom right most dinner (right most image) which is called Supreme Dinner for 10. For $370, you get:
- House Special Deluxe Appetizer Platter
- Deep Fried Stuffed Crab Claws with Shrimp Paste
- Dried Scallops Braised with Egg Tofu
- Sharks’ Fin Soup with Crab Meat and Dried Fish Maws
- Two Lobsters in Supreme Broth
- Abalone Slices with Sea Cucumber and Greens
- House Specialty Steamed Chicken
- Steamed Live Fish
- Fried Rice with Seafood on Lotus Leaf
- Braised E-Fu Noodle with Crab Meat and Mushroom
But too bad this is for 10 people … unless some of you want to help Suanne and I make up a table.
This is the Chan Cheun Fun a.k.a. Spareribs with Special Rice Noodle. This $7 noodle is served in a claypot.
This dish is rather … oily just so that you know.
This is it … the Chan Cheun Fun. It is layered and the taste reminds me a lot of “What Tarn Hor” (egg-swirl rice noodles).
The fun part is this … you can unravel the layered noodles and it is like cellophane tape. It is very thin and is almost transparent … just like it is mung bean noodles except that it is flat and rolled up like rice roll.
The multi-layered Chan-Cheun Fun absorbs the sauce really well which makes it good to eat with just the noodles and the black bean sauce. Very flavourful.
The spareribs were equally just as good and plentiful too. For just $7, this is a really satisfying dish.
Then there is this dish called the Salty Rice Ball in Soup. Believe it or not, this is just $5.
For the novelty of it, this is interesting because we had never imagined having a “noodle” dish served in balls.
The sticky (glutinous) rice ball are soft and very much like tang yuan. The pork broth is savory and rich. In the bowl are some pork slices, suey choy and daikons. For just $5, one can’t ask for more.
Because the “Specialty Chicken” was mentioned so many times in their menu, we also ordered the Specialty Chicken on Steam Rice.
If you think that the ball noodles at $5 is cheap, wait till you hear how much the above is … $4.
While the serving is huge, it is the rice that makes the bulk of this bowl. For someone who are on budget, this is the best value for money.
They told us that the chicken is called “Sar Keong Loong Kong Gei”. It is free range chicken and served with the brownish bits you see on top of skin. Those brownish bits are called “sar keong” which is translated as ginger-sand … something like that. I like the sar keong which is salty-sweet and is kind of crystalized. So it give a little crunch which goes well with the yellowish skin.
It is worth trying this dish … it is only $4 and I think you will like it too.
For dessert we wanted to order the Pan Fried Sweet Potato Paste with Ginger Sauce but it was sold out. So we ordered the above Steamed Sponge Cake with Olive.
While it tasted nice (eggy) but I find it a bit too dry and crumbly.
I prefer Suanne’s version over this anytime. Check out Suanne’s recipe for Chinese Sponge Cake here.
Look at that … it is just $22. And there were too much food that we took home the partly eaten chicken rice and dessert.
They have a number of parking spots at the rear of the restaurant.
The question of the day is this: Do you know of any restaurants that serves Chan Cheun Fun also? This noodle might be more common that some of you might think but for us, this is the first time we had come across this.
Thanks again, Julie, for sending us this tip. Great find.