Stephanie Yuen
Critic of Chinese Restaurant Awards 2009,
& Editor of Signature Dish Magazine and
also the Food & Wine, Travel Writer commented:

Being a small-medium size restaurant, Ken’s is also well known for its delectable Western dishes such as Beef Tenderloin, Rack of Lamb and Lobster Bisque. Calling itself a Chinese restaurant may be somewhat misleading; however, its ability to offer both intriguing Chinese and Western cuisine is the true evident of the chef’s high calibre skill.

Let’s take Ken’s Golden Dungeness Crab as an example. Even since Mr. Ken Leung, owner and executive created this intriguing recipe, it has been a must-have dish for diners who can expect the same exotic flavour and wok energy be it three years ago, last month, or just couple days earlier.

BC’s Dungeness crab is a god-send, one of west coast’s most desirable seafood. How to prepare and cook such ocean jam to bring out it natural best is no easy task, for over or under cooked crab meat can jeopardize the whole experience. It is the responsibility of the chef to make sure the snowy white meat of the live crab enters our palate in the best of shape and taste.

Salty egg yoke is the main seasoning Ken uses which gives the crab its golden colour and seductive flavour. The lightly breaded, crispy body along with fresh chili flakes, herbs and spices, must be handled appropriately and step-by-step without any compromise, so the meat remains flaky and tender and each bite sensationalizes the palate.