Koon Bo Restaurant 冠寶美食之家

The fourth attempt to visit Koon Bo was finally successful! On the first attempt, the cook left at 8:30pm, on the second, the restaurant was closed (Monday), and on the third, I think the restaurant was too busy. Koon Bo is nothing special to be honest and I do not think I enjoyed their food before. My family and family friends do not like the restaurant, and I am not sure if I know of anyone that does. The only reason for my desire to revisit is to try the peking duck.

Coming on a Sunday evening, the restaurant was packed. The only available table was near the entrance, where there was a constant cold draft whenever the door opened. Surprisingly right next to us (more like behind me, back to back and if we both turned around at the same time, we could smell each other's breath) there was a table of six people seated at a table suitable for only four. I found that odd considering there was a proper table size available for them. After ordering, the owner came out to let us know that we should change tables since we ordered too much food, moved the table of six to the proper sized table, and us to theirs. 

HOUSE SPECIAL SHREDDED CHICKEN ($15.95).

The dish consists of shredded chicken meat (thigh and leg), jellyfish, pickled daikon and carrot, and deep fried egg roll sheets tossed in sesame oil, sprinkled with sesame seeds. The amount of egg roll sheets and pickled vegetables is very generous, but there is not much chicken meat or jellyfish. As for the taste, the meat tastes tender and the jellyfish tastes properly rinsed. The dish somewhat resembles moo shu chicken, minus that it is served cold and has pickled vegetables and jellyfish, rather than fungus or bamboo shoots. Furthermore, I consider the dish overpriced for what it is and nothing special - there is really not much chicken meat or jelly fish. 

PEKING DUCK THREE COURSE MEAL ($34.00). 

FIRST COURSE, PEKING DUCK SKIN AND CREPE WITH HOISON AND GREEN ONIONS.

At first, the crepes looked damp but thankfully, were not. The size of the crepes are a bit smaller than usual and is the perfect size for wrapping slices of duck skin. Every bite has a taste of skin. Furthermore, the crepes do not taste doughy or overly elastic, and requires little chewing which I like. Also, the green onion are brushed which I prefer over shredded, and the hoisin sauce tastes housemade rather than generic.

The duck skin looks dark, does not have that usual nice golden brown colour and sort of resembles a BBQ duck more than peking duck. The skin tastes slightly crispy and on some of the pieces, the fat has been removed while others have a huge chunk attached. The peking duck at Koon Bo is cheaper compared to Empire Seafood, Kirin, Red Star, Shanghai River and Sun Sui Wah, but tastes only average. I am more likely to revisit Kirin or Sun Sui Wah for peking duck. I actually want to try Come Along's since I think it would taste good and the price is pretty cheap, less than $30.00 (may be just a promotion though)?

2 1/2LB LOBSTER IN SUPREME BROTH ($18.95/LB).

The lobster is perfectly cooked, and the meat tastes tender as well as bouncy. As for the sauce, the supreme broth has a tasty soupy house broth flavour and does not taste salty or overwhelming.

PEKING DUCK THREE COURSE MEAL ($10.00). 

SECOND COURSE, PEKING DUCK BONE SOUP. 

The soup has probably been boiled for at least ten minutes which is nice compared to most restaurants that only boil for five to ten. The soup tastes flavourful and has a tasty BBQ duck and tofu broth flavour. The only complaint, why so stingy on the mustard green vegetables? The broth also lacked that nice mustard green taste flavour as well.

SEAFOOD COMBINATION ON A BIRDNEST ($16.95). 

The seafood combintation comes with four medium sized scallops which tastes tender although sightly gooey and could have been rinsed better, five pieces of tender tasting squid, six mid sized prawns, and the rest is pretty much celery and three white mushrooms sliced. The dish seems overpriced and the egg roll sheets gives a cheaper impression than the usual deep fried vermicelli nest bowl. As for the taste, the ingredients have a light house sauce and is nothing special. Would something so small like adding a couple of more scallops make the dish a bit more reasonable? Probably.

PEKING DUCK THREE COURSE MEAL ($34.00). 

THIRD COURSE, PEKING DUCK LETTUCE WRAP. 

The dish has a generous amount of diced water chestnuts and duck meat. Furthermore, despite the duck meat tasting a bit soft and mushy, the generous amount of water chestnuts help provide some texture. Tiny complaint... I know almost every restaurant pre-washes the lettuce but, it really bugs me seeing pink. Of course safe to eat, I do not find it appealing.

COMPLEMENTARY SWEET CONGEE DESSERT.

The sweet congee has a nice thickened consistency as well as a slight rock sugar and mandarin peel taste, without tasting overly sweet.

POSITIVES

- A screen is put at the foyer to prevent the cold draft which does not work, but is a nice attempt
- Staff is not rude

NEGATIVES
- Food is meh
- No service and staff is very slow despite the empty restaurant later on
- Forgetful staff. Took away a pot of hot water to be refilled but never brought it back while refilling every other tables', never provided napkins, did not remove the table setting for six people when we switched tables, and had to ask for the bill numerous times when the restaurant was empty (btw there was four people working at the front)
- Restaurant is a bit cramped

LITTLE THINGS
- Some dishes are pricey for what it is and the restaurant was probably more reasonable when the prices were cheaper
- I do not really complain about service at a Chinese restaurant unless a waiter/waitress's face looks miserable or they are rude. But, this is probably one of the most forgetful staff I have encountered in months, especially when the restaurant was pretty slow after

Food: 2.5/5

Service: 2/5