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Dec 15, 2006 04:01 PM

Keung Kee

Took a roll of the dice on a different place in Chinatown for a change (had Niu Kee very recently, found Beijing disappointing the last couple of times), and opted for this crowded second-floor place. I had a vague memory of reading something positive about it, but a search shows it wasn't here.

We'll need to return to sample more dishes, but the preliminary word is thumbs up. The lobster with ginger and green onion was excellent, perfectly cooked and sauced, well butchered to make the meat easily accessible. Hot and sour soup was very good: not too thick, with a nice kick.

We also noticed many tables with some kind of hot pot (though not the "Chinese fondue" kind) placed on portable gas burners; the contents looked to be stew-like. These aren't listed on the English/French menu, so we'll either have to return with a Cantonese-speaking friend or pump the waiters for info.

70 de la Gauchetière W.

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  1. >>I had a vague memory of reading something positive about it, but a search shows it wasn't here.<<

    *Resto À Go-Go* maybe? Was reading the KK entry just this morning.

    1 Reply
    1. re: carswell

      I don't think so, because that would have to be a fresh memory! I don't have the book handy so I can't read the entry now, but I assume it's largely positive. It's certainly easy to eat there for under $20/person, even with an $18 lobster on the table.

    2. Darn you. I want no one to know about it. Especially not their beef hot pot.

      1. Yup, this is one of my favourites. Part of the Mystical Triumverate: below it is the awesome chinese bakery and beside that is a great place for bbq pork on rice take-away.

        1 Reply
        1. re: eoj

          Would you mind to indicate me 4 very good chinese dishes in this restaurant (the dishes that do not appear in the French/English menu). Maybe you can spell it in phonetic....I wish I could speak Chinese one day.
          I just went in that restaurant the other day but I ordered basic cantonese noodles and this is not a dish you can eat for your entire diner.....:)
          Thanks a lot,

        2. The hot pot thing is a spiced lamb stew with dried soybean threads. It is a popular cantonese dish for winter time. It is often served with some raw veggies on the side and you can cook them in the pot. Additionally, they served the lamb with a fermented bean curd sauce. Watch out, that sauce is strong and salty. Hope that this helps!

          Another surprise you might find there time to time is you can order fresh shrimp. I mean living ones that they will steam them right away when you order them. fresh shrimps are quite scarce in montreal and you should try them out!

          1. I haven't been to Keung Kee in years.
            Lessee...the husband of a friend of a friend of my sister used to work there. At that time, (I'm going back maybe 15 years) its specialty was seafood.
            I assume the same is said today, and maybe thats why the 'swimming shrimp'?

            Mystical triumverate - gotta love that. The wife adores the pastry shop. The roast pork next door at Sun Sing Lung is the best in Chinatown. Ask the friendly owner to show off his pig cooking oven. If he's not too busy, he'll bring you back. They make a nice soy pigs foot (no bones) too.

            5 Replies
            1. re: porker

              Oh, I forgot to mention (as I slurp soup with added chili oil) - the pastry shop has homemade chili oil for sale behind the counter. Its the 'heat oil - add chili flakes' version but is quite tasty and cheap. $3.50, I think, for a mason jar.

              1. re: porker

                Hey, I've actually been wondering where to get chili oil like this for a while. Is it the same stuff you'd see in the kinda gross-looking clear jars at some dim sum places? They were in every Chinese restaurant in Calgary, but I have yet to see the same stuff here. I always wondered what sort of oil it is, and how long it "keeps".

                1. re: iWoo

                  You can buy the chili oil all over the place. The chili acts as a preservative of sorts, and it will last a while without going rancid, though it turns over pretty fast in the restaurants with people like us around.
                  You can make it yourself by crushing up dried chili and dumping oil over the top. The "recipe" isn't that much different in principle form an Indian chili pickle, except that it's the oil you're after. Although I prefer to mix it and eat the chili.

                  1. re: bomobob

                    Sorry to derail a bit from Keung Kee, but I found a recipe for the chili oil here:


                    She also has several delicious looking recipes for other chinese dishes. For those that would like to just eat and pay, Keung Kee does a good Ma Po tofu too!

                    I also had tasty dish at KK that a mandarin-speaking friend ordered. I don't recall the name right now, (will try to get it soon) but it was similar to dim sum deep-fried bean curd rolls, only it was a different ingredient rolled around enokii, with a dark brown sauce swimming with sauteed veggies. Unsure if it was a menu item or simply a request!

                  2. re: iWoo

                    Yeah, its the same kind of stuff, but does not contain szechuan peppercorns as in your recipe site, just crushed chili flakes.
                    It keeps almost indefinitely and is usually eaten before theres any problems. Yeah, you can buy it at many stores, but I like the fact that this one is homemade rather than a commercial product.