Kam Fook Chatswood
Editorial
Morning till early afternoon the pace is frenetically busy, as diners grunt, point and yell at passing trolleys brimming with wondrous little baked, steamed and fried morsels. The prawn gow gees are beautifully sweet, while the superb egg tarts make a decadent dessert. The dinner menu is focused on Cantonese cooking, and the long rows of fish tanks installed at the front of the restaurant (housing crustaceans of eye-popping proportions) make it clear that seafood is their speciality. If you can tear yourself away from the temptation of live seafood, or the guilty pleasure of Peking pork spare ribs and Mongolian lamb, try the excellent spicy minced pork and eggplant hotpot, or the steamed egg white with scallops and prawns.
Service standards at Kam Fook are good, especially for a restaurant of this size, and value for money is quite reasonable. One of the north side's best.
Fiona Davies, June 2006
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Alana Taylor
June 26, 2007
Love the food here. You can tell it is fresh as there are lots of people that come here and the food turn over is amazing. Lots of different things to try and I spend less here that any other restaurant yet the food is mostly better!!
Tian
December 30, 2010
Extremely slow, crap service with bitchy attitude. Below average quality of food for an overpriced menu.
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