Classic sichuan dish; diced chicken with spicy...
Stir fried fresh scallops served on shell
Traditional claypot with a combination of seafood
Tucked down a laneway, New Kum Den features a hit parade of Chinese flavours, including salt-and-pepper soft shell crab. Offerings of steamed beef tripe, and congee with salted pork and century egg satisfy more traditional Cantonese appetities. There’s a limited menu weekdays but the full catastrophe at weekends. The Age Weekender (29 Jan 2010)