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New Kam Fong

2400 University Blvd. W., Wheaton, MD 20902 | 301-933-6388

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Neighborhood:

Wheaton

Cuisines:

Dim Sum

Price:

$ ($14 and under)

Quick Take

(James M. Thresher for The Washington Post)

Two years after closing in Chinatown, a dim sum specialist reopens as New Kam Fong in Wheaton.

Read Our Review

Our Review

Tom Sietsema wrote about New Kam Fong for a December 2009 First Bite column.

Anyplace that serves dim sum every lunch of the week has this grazer's name written all over it. Word that a fresh source for dumplings and other Cantonese snacks had opened earlier this year in Wheaton sent me to New Kam Fong on a recent Sunday.

As it happens, the restaurant's list of "heart's delights" is Twitterlike, less than two dozen dishes long, and the food comes from the kitchen as it's ready rather than off a roving cart that allows diners to preview the possibilities.

What I sample, however, encourages me to keep ordering. New Kam Fong's pork-and-mushroom dumplings are very satisfying, as are its fluffy shrimp balls. Eggplant slices padded with ground shrimp deliver another deal: $2.50 for three pieces. The sight of a roomful of Asian customers is also reassuring.

Closed for more than two years now, the original Kam Fong stood in Chinatown. Its reincarnation takes place in a former bicycle shop, but you wouldn't know that judging from the tidy mirrored dining room brought to life in September by owners Wu Zhan and Karen Lee (she's called Ping by her Chinese regulars) and their son Kenny.

Like a lot of the competition, this Chinese restaurant features an epic printed menu supplemented with a list of more than a dozen specials on a sign board. Chopped lamb stoked with fresh ginger sputters on its way to the table: fajitas by way of China. A mound of tender clams rises from a delicate broth that picks up some color from watercress. Chinese broccoli is cooked just as it should be: gently.

Our server seems taken aback when two Caucasians order a rice casserole made with eel. Even she hasn't tried the dish, she tells us, adding that the entree takes 30 minutes to prepare. We persist. Eventually, my comrade and I are treated to a steaming dish of rice flavored with soft cloves of garlic and fine slices of eel and Chinese celery. Over this concoction, the server pours a rich house-made soy sauce, then deftly blends the rice with its enhancers.

Patience rewarded.

Entrees, $5.50-$17.95.

(Dec. 23, 2009)

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New Kam Fong

New Kam Fong

2400 University Blvd. W.,

Wheaton, MD 20902

301-933-6388

Location:

Cuisines:

Price:

$ ($14 and under)

(James M. Thresher for The Washington Post)

Quick Take

Two years after closing in Chinatown, a dim sum specialist reopens as New Kam Fong in Wheaton.

Read Our Review

Reader Reviews [0]

My Rating

Choose:

Editorial Review

Tom Sietsema wrote about New Kam Fong for a December 2009 First Bite column.

Anyplace that serves dim sum every lunch of the week has this grazer's name written all over it. Word that a fresh source for dumplings and other Cantonese snacks had opened earlier this year in Wheaton sent me to New Kam Fong on a recent Sunday.

As it happens, the restaurant's list of "heart's delights" is Twitterlike, less than two dozen dishes long, and the food comes from the kitchen as it's ready rather than off a roving cart that allows diners to preview the possibilities.

What I sample, however, encourages me to keep ordering. New Kam Fong's pork-and-mushroom dumplings are very satisfying, as are its fluffy shrimp balls. Eggplant slices padded with ground shrimp deliver another deal: $2.50 for three pieces. The sight of a roomful of Asian customers is also reassuring.

Closed for more than two years now, the original Kam Fong stood in Chinatown. Its reincarnation takes place in a former bicycle shop, but you wouldn't know that judging from the tidy mirrored dining room brought to life in September by owners Wu Zhan and Karen Lee (she's called Ping by her Chinese regulars) and their son Kenny.

Like a lot of the competition, this Chinese restaurant features an epic printed menu supplemented with a list of more than a dozen specials on a sign board. Chopped lamb stoked with fresh ginger sputters on its way to the table: fajitas by way of China. A mound of tender clams rises from a delicate broth that picks up some color from watercress. Chinese broccoli is cooked just as it should be: gently.

Our server seems taken aback when two Caucasians order a rice casserole made with eel. Even she hasn't tried the dish, she tells us, adding that the entree takes 30 minutes to prepare. We persist. Eventually, my comrade and I are treated to a steaming dish of rice flavored with soft cloves of garlic and fine slices of eel and Chinese celery. Over this concoction, the server pours a rich house-made soy sauce, then deftly blends the rice with its enhancers.

Patience rewarded.

Entrees, $5.50-$17.95.

(Dec. 23, 2009)

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Average Reader Rating

Currently there are no reader reviews for this listing. Be the first to write a review.

Voice Your Opinion.

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New Kam Fong

Add to Calendar

2400 University Blvd. W.,

Wheaton, MD 20902

301-933-6388

(James M. Thresher for The Washington Post)

Quick Take

Two years after closing in Chinatown, a dim sum specialist reopens as New Kam Fong in Wheaton.

Map & Directions

Get Directions »

Location:

Cuisines:

Price:

$ ($14 and under)

Reader Reviews [0]

My Rating

Choose:

Our Review

Tom Sietsema wrote about New Kam Fong for a December 2009 First Bite column.

Anyplace that serves dim sum every lunch of the week has this grazer's name written all over it. Word that a fresh source for dumplings and other Cantonese snacks had opened earlier this year in Wheaton sent me to New Kam Fong on a recent Sunday.

As it happens, the restaurant's list of "heart's delights" is Twitterlike, less than two dozen dishes long, and the food comes from the kitchen as it's ready rather than off a roving cart that allows diners to preview the possibilities.

What I sample, however, encourages me to keep ordering. New Kam Fong's pork-and-mushroom dumplings are very satisfying, as are its fluffy shrimp balls. Eggplant slices padded with ground shrimp deliver another deal: $2.50 for three pieces. The sight of a roomful of Asian customers is also reassuring.

Closed for more than two years now, the original Kam Fong stood in Chinatown. Its reincarnation takes place in a former bicycle shop, but you wouldn't know that judging from the tidy mirrored dining room brought to life in September by owners Wu Zhan and Karen Lee (she's called Ping by her Chinese regulars) and their son Kenny.

Like a lot of the competition, this Chinese restaurant features an epic printed menu supplemented with a list of more than a dozen specials on a sign board. Chopped lamb stoked with fresh ginger sputters on its way to the table: fajitas by way of China. A mound of tender clams rises from a delicate broth that picks up some color from watercress. Chinese broccoli is cooked just as it should be: gently.

Our server seems taken aback when two Caucasians order a rice casserole made with eel. Even she hasn't tried the dish, she tells us, adding that the entree takes 30 minutes to prepare. We persist. Eventually, my comrade and I are treated to a steaming dish of rice flavored with soft cloves of garlic and fine slices of eel and Chinese celery. Over this concoction, the server pours a rich house-made soy sauce, then deftly blends the rice with its enhancers.

Patience rewarded.

Entrees, $5.50-$17.95.

(Dec. 23, 2009)

Continue Reading

New Kam Fong

(James M. Thresher for The Washington Post)

2400 University Blvd. W.,

Wheaton, MD 20902

301-933-6388

Quick Take

Two years after closing in Chinatown, a dim sum specialist reopens as New Kam Fong in Wheaton.

Map & Directions

Get Directions »

Location:

Cuisines:

Price:

$ ($14 and under)

Reader Reviews [0]

My Rating

Choose:

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Our Review

Tom Sietsema wrote about New Kam Fong for a December 2009 First Bite column.

Anyplace that serves dim sum every lunch of the week has this grazer's name written all over it. Word that a fresh source for dumplings and other Cantonese snacks had opened earlier this year in Wheaton sent me to New Kam Fong on a recent Sunday.

As it happens, the restaurant's list of "heart's delights" is Twitterlike, less than two dozen dishes long, and the food comes from the kitchen as it's ready rather than off a roving cart that allows diners to preview the possibilities.

What I sample, however, encourages me to keep ordering. New Kam Fong's pork-and-mushroom dumplings are very satisfying, as are its fluffy shrimp balls. Eggplant slices padded with ground shrimp deliver another deal: $2.50 for three pieces. The sight of a roomful of Asian customers is also reassuring.

Closed for more than two years now, the original Kam Fong stood in Chinatown. Its reincarnation takes place in a former bicycle shop, but you wouldn't know that judging from the tidy mirrored dining room brought to life in September by owners Wu Zhan and Karen Lee (she's called Ping by her Chinese regulars) and their son Kenny.

Like a lot of the competition, this Chinese restaurant features an epic printed menu supplemented with a list of more than a dozen specials on a sign board. Chopped lamb stoked with fresh ginger sputters on its way to the table: fajitas by way of China. A mound of tender clams rises from a delicate broth that picks up some color from watercress. Chinese broccoli is cooked just as it should be: gently.

Our server seems taken aback when two Caucasians order a rice casserole made with eel. Even she hasn't tried the dish, she tells us, adding that the entree takes 30 minutes to prepare. We persist. Eventually, my comrade and I are treated to a steaming dish of rice flavored with soft cloves of garlic and fine slices of eel and Chinese celery. Over this concoction, the server pours a rich house-made soy sauce, then deftly blends the rice with its enhancers.

Patience rewarded.

Entrees, $5.50-$17.95.

(Dec. 23, 2009)

Continue Reading

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