Over 20 years of serving excellent Chinese cuisine, Kam Wah has become a Trinidadian institution and, after 2016’s rebuilding, Kam Wah’s edifice at last reflects its standing in Trinidadian society. The new, ground floor fine dining restaurant (accessed via Picton Street) takes elegance to a hitherto unimagined level, the proper ambience in which to enjoy Kam Wah’s culinary breakthroughs; Kam Wah was, e.g., the first to serve honey-garlic dishes and readily defends its boast of serving Trindad’s best crispy-skin pork, Peking duck and whole roasted suckling pig.

Try the dishes invented in honour of Nam Long, the Guangzhou village to which Kam Wah traces back its roots. The new all-glass informal dining room at the Maraval Road street level also brings Kam Wah’s more casual side into the 21st Century (while maintaining the finest Chinese traditions, occasionally modified to suit the Trinidadian palate).

A family-owned-and-operated enterprise, Kam Wah’s perfectionist standards of quality control were initiated in March 1995 by David & Christopher on behalf of the Aleong Brothers Group, and have been scrupulously maintained by the constant presence of a family member as hands-on manager. The main chefs, also Aleong family relatives from Hong Kong and Guangzhou, ensure every dish is authentic and perfectly prepared.