Location:
McKim Wonton Mein Saga 
1180-8788 McKim Way , Richmond , BC V6X 4E2
604-270-6632
There are two Chinese restaurants that I like and I would visit again and again in the lower mainland. One of them is Kirin, a chain of outstanding restaurants offering fine dining on southern and northern Chinese cuisine. Although I love Kirin’s peking duck, braised abalones and the lobster served in rich cream sauce, for everyday Chinese food, I always visit McKim’s. Famous for their wonton noodles, McKim’s is a causal, almost diner-like restaurant. Right next to the entrance stands the open kitchen where big pots of soup are boiling away and many woks are swung in the air cooking different types of stir-fry.
The selection of stir-fry at Mckim’s is incredible. Besides the usual beef and broccoli, chicken stir-fry in black bean sauce and chop suey, Mckim’s has many stir-fry dishes which I consider traditional homemade comfort food. I always tell ET that the food at McKim’s tastes exactly like my mom’s cooking.
The scrambled egg with shrimps and chives is always one of the classic Chinese home-cook dishes. Like the way eggs are prepared by the French, the eggs must not be overcooked for this dish; they should be slightly runny. As I’m never shy to admit, I’m a meatatarian by choice and rice isn’t the most essential item for me in a meal. However, I always ask for a hot bowl of rice to enjoy with this dish.
Lightly coated with syrup, the honey glazed spare ribs is crunchy and has just enough sweetness to satisfy my husband’s sweet tooth. When I order pork served in a sweet sauce like the honey glaze or the sweet and sour sauce, I’m always worry about getting a plateful of fatty pork pieces. The spare ribs served at McKim’s were lean and crunchy.
I always thought seafood are prepared quite well in Chinese cooking. The steamed fish is a good example. This is a steamed sole with cilantro, green onion with a slightly sweet soy sauce. The sweet soy sauce is the best thing in this dish. If you haven’t tried this already, next time when you have steamed fish, try mixing soy sauce into the rice. My dad used this trick to get me eat more rice when I was small. The rice tastes delicious after soaking up the delicious flavour of the fish from the soy sauce.
At the end of our meal, the waitress kindly asked us if we would like to have desserts, which will be on the house. I was really full with the eggs, the fish, the honey spare ribs, but my husband wouldn’t turn down dessert. The glutinous rice sweet soup was standard but it was a good way to end a comfort meal.
