Chan Kun Kee 陳根記 - Rhodes, NSW
Since their conception in 2023, I had been meaning to visit Chan Kun Kee for the longest time especially upon reading about their Hong Kong Dai Pai Dong style of cooking which is similar to the sprawling menus of zichar hawker stalls of Singapore paired with the familiar culinary backgrounds of my father’s heritage.
Having recently changed workplaces, I have finally begun to find myself more confident in exploring surrounding suburbs and the spread of cuisines in suburbs nearby and this (along with the looming nostalgia that the Lunar New Year brings) finally brought me to Chan Kun Kee one Friday evening after work.
Walking in, the decor with the tables and plastic stools takes me back home to my childhood- tables wrapped in plastic for easy clean up after disposing of bones, the low plastic stools that made my partner at 1.8m tall complain about his knees, it began to feel familiar- until the food started rolling out. That truly sealed the deal for me.
Another classic 3.7★ on Google, the service was attentive and prompt as we were the only two there until the dinner hour began to roll around and the venue began to fill up with a variety of other locals. A large number of their dishes require individual attention and time to cook to completion- such as their steamed dishes, very much reminiscent of how dishes are gradually rolled out at reunion meals.
To say that I had an Anton Ego moment was an understatement- I felt transported back to my childhood by both the decor and the taste of the food.
The single word I would summarise their cooking style is- care. They take a lot of care and pay a lot of attention to a lot of the other more understated ingredients to their dishes, ensuring that their food lives up to the memory and nostalgia of home.
陳根記 水煮魚 Fish Fillet served in Sichuan style chilli broth ($27)
Mouth tingling spice, paired with aromatic sichuan peppers. Deliciously tender fish fillets- this dish had the hallmark of everything right with the dish.
The beansprouts and noodles within the broth were crunchy, not overcooked, with every bite a delight.
★★★★★
陳根記燒鴨 Signature Roasted Duck ($30)
Roasted meats, where do I begin? A love story from every culture and background for the most basic of ingredients- a story woven in how each animal is treated.
We sampled the roasted duck on this occasion- the meat tender, the skin soft and the sauce exactly how it is back home, served with a side of plum sauce and the aroma of five spice.
★★★★★
三色蒸水蛋
Steamed Three Colours Egg ($19)
Growing up with a Hokkien mother, she was always a big fan of the tri-coloured steamed egg, always opting to add more salted egg than century- a trait that is uniquely her.
Chan Kun Kee captures the homely taste of the steamed eggs well though I believe they added a starch to the mixture for steaming as I noticed a slightly thicker texture towards the bottom of their plate.
★★★★☆
乾炒牛河 Beef Chow Fun ($19)
One of the standard dishes I get at most Chinese restaurants, the cook of the beansprouts and onions were excellent, preserving their crunch with a touch of wokhei.
Whilst I am used to the noodle texture to be softer, and the wokhei stronger, the tenderness of the beef contrasted nicely, still making this an enjoyable experience.
★★★★☆
The prices of Chan Kun Kee were fair, lower than expected with the size of the servings that graced our tables. We walked away with 4 boxes of takeaway, having also ordered a large bowl of congee in addition to the dishes listed above.
They had a good variety of homemade drinks gracing their menu, including a sugarcane and water chestnut drink I used to have back home, yoghurt drinks no doubt made with yakult and the classic HK Milk Tea.
With the spread of items on their menu, return trips are definitely necessary, preferably with more company to try more dishes including their tantalisingly aromatic claypot dishes and hopefully their stone pot dishes, noticeably marked as unavailable when we were there.
Shop 5/42 Walker St, Rhodes NSW 2138