Located opposite Ding Hao Restaurant on Gouger Street, Ky Chow Restaurant is a great place to enjoy a good range of very reasonably priced delicious Chinese dishes. The restaurant is very popular with the locals with a large crowd during the peak dinner hour; however service was very efficient with our dishes arriving not long after we placed our order.
Their Vegetarian Kung Po is a vegetarian-friendly version of Kung Po Chicken with chunks of tofu taking the place of the chicken. The broad beans helped to give an extra element of texture with the Kung Po sauce giving the dish a delicious sweet-spicy flavour. A bit of crunch was also provided by the peanuts scattered over the dish.
Vegetarian Kung Po (Photographed by Jonathan Phoon)
The duck in their Bay Berry Tender Duck was cooked just right with the sauce giving the dish a unique, savoury flavour. There are a few bones in the pieces of duck but it was not too difficult to separate the flesh from the bone.
Bay Berry Tender Duck (Photographed by Jonathan Phoon)
Ky Chow's Salt & Pepper Squid and Prawns is a slightly more filling version of Salt & Pepper Squid with the inclusion of a few prawns. Both types of seafood were cooked just right with the salt & pepper seasoning giving the dish a slightly salty flavour. It also had a scattering of fried garlic to provide a delightful garlicy flavour to the dish.
Salt & Pepper Squid and Prawns (Photographed by Jonathan Phoon)
A dish that we liked to order when it is available, the Crunchy Sweet & Sour Beef had the crunchy and chewy texture we expected from the dish with the sweet and sour sauce heightening the flavour of the beef. Compared to similar dishes we tried at other restaurants, the taste of the sauce used in this dish was a bit tangier.
Crunchy Sweet & Sour Beef (Photographed by Jonathan Phoon)
Stated to have been marinated before it was cooked, Ky Chow's Crispy Garlic Chicken had tender flesh which was perfectly set off by the crispy skin. Although the menu stated the chicken was served on the bone, there were only a few bones to worry about making eating it relatively easy. A serving of garlic sauce is provided to dip the chicken in to give an extra element of flavour.
Crispy Garlic Chicken (Photographed by Jonathan Phoon)
Usually associated with Singapore Chilli Crab, the Deep Fried Chinese Buns had a wonderful crispy crust which contrasted well with the fluffy interior. The fluffy texture of the bun also makes it perfect for dipping in the sauce of the dishes you ordered to give it more flavour. If you prefer the buns can also be ordered steamed instead of been deep fried.
Chinese Buns (Photographed by Jonathan Phoon)
Another dish we liked to order, their Salty Fish Eggplant Hotpot had eggplant with the right amount of bite to it, with the generous sized chunks of salty fish giving the dish its distinctive salty flavour. Hidden under the eggplant were some Chinese vegetables to complement the eggplant with its firmer texture.
Salty Fish Eggplant Hotpot (Photographed by Jonathan Phoon)
The décor of the restaurant gave it a slightly formal feel with the tables spaced a good distance apart from each other. Off-street parking is located in the U Park across the road from where the restaurant is located. There is a 10% cash discount should you choose to order the food to takeaway.