For fully 21 years, Kam Wah has been Port of Spain’s leading sit-down Chinese fine dining restaurant and, indeed, a Trinidadian institution. A near-complete 2016 rebuilding gave Kam Wah an edifice that properly reflects its standing in Trinidadian society, as well as its expansive menu and elegant dining rooms. The plush ground floor fine dining restaurant (accessed via Picton Street) creates an ambience befitting Kam Wah’s outstanding culinary breakthroughs, like the honey-garlic dishes Kam Wah served years before anyone else, or the spectacular dishes invented to honour Nam Long, the Guangzhou village to which Kam Wah retraces its roots. Kam Wah readily – and, it has to be said, easily – defends its boast of serving Trindad’s best crispy-skin pork, Peking duck and whole-roasted suckling pig. No other dim sum service even dares compete.
A family-owned-and-operated enterprise, Kam Wah’s perfectionist quality control was initiated in March 1995 by David & Chistopher on behalf of the Aleong Brothers Group, and has been assiduously maintained by ensuring that the hands-on manager is always a family member. The main chefs who certify every perfectly prepared dish as authentic are Aleong family relatives from Hong Kong and Guangzhou. Kam Wah’s more casual side is served well at the flagship building by its 21st Century, all-glass informal dining room (entered from Maraval Road) as well as by several express outlets.
Nam Long (Small Plates)
Price range TT45-65 US$7-10
Pork & Beni Steamed Dumplings Pork and chandon beni dumpling.
Har Gow Plump and juicy, with chunks of shrimp barely visible through translucent dough.
Lamb in Hoisin Fried Dumplings House-made lamb dumpling.
Peking Duck With Pancakes
The Roll Bar (Rice Paper Rolls)
Price rangeTT$45-65 US$7-10
Vietnamese Summer Rolls Shrimp or chicken (gluten-free).
Fire Cracker Fried rice paper roll, shrimp and chilli.
Lobster Roll Lobster salad with avocado.
From The Grill
Price range TT$60-80 (per ¼) US$9-12
Szechwan Lamb Tenderloin Skewer Grilled in cumin and chilli rub and dressed in black vinegar.
Fillet Nam Long Seared 8oz tenderloin steak, a marinade of ginger-soy and seared.
Seared Ahi Tuna In black sesame seeds.
Chicken in Hot Chilli Garlic Sauce TT$45 US$8
Barbecued Ribs (half-rack). TT$100 US$17
Dasheen Pork TT$60 US$10
Cantonese Chow Mein (Noodles). TT$85 US$14
Kam Wah Noodles Shrimp TT$60 US$10