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Kum Den
Ph: (03) 9663 6508; 3-5 Waratah Pl, MELBOURNE 3000
Chinese, $
Open Fri and Sat; Licensed, BYO byo, Corkage $2 person; AE MC V EFT
Mietta's Review
Lunch specials are tops here - hearty serving of anything from pork ribs on rice to beef mince fried rice,. It's very popular amongst a mix of Asia and Anglo regulars, a predominantly male bunch. Serving traditional Cantonese cuisine until 2am, it's a fun, bustling place, where you can help yourself to any manner of chilli condiments from a small corner buffet.
Other published opinions
The Age Matt Preston, 17-3-2008 "There were rumours that it had shut for renovations never to reopen but here it was bold as brass - the same long list of claypot dishes and with a laminex interior that is clothed at night but that seems brighter and more modern than I remember. So maybe the first bit of the rumour was true."
The Age Cheap Eats 2005 "CHANCES are the cavernous main dining area will be full, and you'll be ushered to the even more dimly lit upstairs area. Once you're seated beside strangers on a big round table - and have gotten over the feeling that you've gatecrashed a wedding reception - it's time to eat."
The Age Cheap Eats 2004 "IN a town full of design upgrades and menu shortcuts, Chinatown institution Kum Den eschews frills and saves the thrills for its fab Cantonese food."
The Foodies' Guide 2004,Allan Campion & Michele Curtis,'There are actually not many Chinese dishes they don't cook here.Try the braised pork with star anise,crisp-skinned chicken,chilli salt pork or Sichuan chicken,or the superb noodle dishes and claypots creations.'
The Age Cheap Eats 2004,Somewhere we highly recommend,'Chinatown institution Kum Den eschews frills and saves the thrills for its fab Cantonese food.Snack on messy snag choy bao,lettuce cups filled with minced meats or vegies...Booths offer privacy;or take an open table and rub elbows with the regulars.'
The Age, eat streets, 22/2/04, John Lethlean,'Kum den is famous for its Chinese noodle soups and pork belly.There's self-serve tea and as much freshly sliced green and red chilli as you like, as well as the crunchy toasted chilli in oil. Fun, informal and hot in more ways than one.'
The Sunday Age, Sunday Life, Eat Streets, 23.3.02
Herald Sun, Citystyle, 7/10/03, Donna Coutts, Socre 15/20,'Turn a blind eye to the plain Jane decor. The service is super and the food's the thing. Duck is a pricey choice, but you could eat well for $15 a head.'
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