Tonight I pulled into Kim Son’s Restaurant (7514 N. Oak Trafficway, Gladstone). Glad I did.
A $6.95 Chinese buffet banner hangs above the front door. It is a tempting lure; however, that price applies to the lunch buffet. Later, the young woman behind the register said that a dinner buffet might be available in coming weeks. Meanwhile, I was hungry and curious to see what else Kim Son’s had to offer.
The menu offered both Chinese and Vietnamese dishes. In need of updating and reprinting, the menu has a number of items that are crossed out. I opted for #14, a Vietnamese dish made with ong choy and pork belly served with rice.
Ong choy is also known as morning glory, water spinach, and many other names. If you haven’t had ong choy, then seize the opportunity to eat a dish that features it. Ong choy is an oft-eaten staple in Thai and Vietnamese households. Abundant and available at Asian markets, inexpensive, and delicious, ong choy is also nutritious as a leafy green.
I haven’t seen the vegetable as an option in Vietnamese restaurants around Kansas City. Maybe I just haven’t noticed it. Regardless, this dish had a home-style cooking feel to it that made it more appealing.
I failed to jot down the Vietnamese name of the ong choy dish I ordered at Kim Son’s. The proper name of the dish is similar to rau muong xao toi, or ong choy stir-fried with garlic. The menu has options for at least two other dishes featuring ong choy besides pork belly, but I cannot recall whether it was catfish, chicken, or other protein. Odds are you can order a vegetarian dish of it that would also taste great.
The plant has a thin, long, and hollow stem and a slender triangular-shaped leaf when uncooked. Whether stir-fried or steamed, ong choy has the light taste of fresh leafy greens with no bitterness and a tender texture. Thin watery sauce in this dish added subtle sweetness and hint of salt. A wedge of lime squeezed onto the dish provided a suitable amount of acidity for balance.
Thin pieces of pork belly were mostly lightly rendered fat that added layers of flavor – a faint sourness reminiscent of cured Chinese pork sausage, a hint of sweet fatty bacon, umami, and salt.
Cooked ong choy is easy enough to eat with chop sticks. Transfer a mouthful from the main dish onto the rice mounded on a separate plate. Scoop underneath and guide the mouthful to its destination. A fork and spoon may make the handiwork easier for those not adept with chop sticks. Be sure to spoon some of the sauce from the plate onto the rice so it soaks up the combined flavors. Don’t waste a drop of sauce or grain of rice.
An order of ong choy with pork belly was an ample portion for one, but easily shared between two people. While the amount of pork belly wasn’t substantial, its contribution to the overall flavor of the dish was evident. Pork belly played a supporting role while ong choy shined as the star of the show.
Kim Son’s menu has plenty of other familiar Vietnamese dishes, including spring rolls, pho, and banh mi, as well as classic Chinese fare. If inclined, try some of the less-familiar selections. The prices are super affordable. My initial unplanned visit was rewarding enough to merit return trips and sample other dishes.
Beyond the Buffet
A final note on appearances.
Don’t venture to Kim Son’s for the decor or ambiance. Indoors, it is a colorful mishmash of low-key design and startup decor – think Las Vegas palace meets Chinatown meets restaurant makeover candidate. There’s an over-sized fish tank of goldfish trolling around in yellowish water. Even so, don’t expend effort knocking the venue for its looks. After all, it takes a lot of $6.95 lunch buffets to cover overhead.
Here’s what I’m saying: Go for the food and simplicity of the experience.
There’s something delightful and understated about a suburban Vietnamese-Chinese restaurant in the sleepy nook known as Gladstone. The city’s modest civic revival hasn’t quite reached every shopping strip and parking lot filled with more pools of amber light than vehicles on a quiet weekday winter evening. With luck and time, joints like Kim Son’s and other Vietnamese restaurants and eateries in nearby Gladstone Plaza will find a growing audience for their food and drink. Kim Son’s has homestyle appeal with potential for growth. Hopefully, that sidesteps the formulaic offerings of a chain restaurant, an all-out dumbing down an “ethnic” eatery to accommodate timid diners, and hip takes on classic cuisine that render its spirit impotent.
On the other hand, if you want a large volume of assorted food at a cheap price point, Kim Son’s will gladly welcome you to its buffet, too.
These restaurants seem like the kind of modest venue that the late Jonathan Gold, the Pulitzer Prize-winning Los Angeles Times restaurant critic, might explore. Famous or not, the intent is not to be a foodie prima donna or a colonist, who “discovers” or denounces a “find” based on self-appointed criteria and standards. Instead, try savoring a single unfamiliar dish. See if it stands out from the usual array of greatest hits that normally constitute menus in Asian restaurants. Meet the food, culture, and experience on its own terms. Enjoy the detour.
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