In Kowloon City, the one that can compete with Little Bangkok is the Kampar series of restaurants. Kampar Thai Restaurant is one of the oldest restaurants in Kowloon City, and its owner is Cambodian and has an in-depth knowledge of Thai and Vietnamese cuisine. More than 10 years after opening a Thai restaurant, the owner opened another Kampar Vietnamese restaurant in the adjacent storefront, and then opened a third Kampar Vietnamese beef noodle shop next door, creating a series of Kampar series stores.

Kampar Thailand and Kampar Vietnam have a distinct set of dishes, with chefs and service staff all authentic Southeast Asians, with Thai cuisine being the best of the way out. In Thai restaurants, Thai barbecue is the main event. Freshly grilled seafood such as salt-grilled aconitum and salt-grilled sea bass takes about 45 minutes, and diners can't stop diners from coming to taste it. Roasted prawns, roasted chicken wings, roasted whole squid and other common BBQs can basically be served on the spot, and the heat is skillful, and the taste is better when served with Thai hot and sour barbecue sauce. The meat food in the restaurant is divided into three categories: chicken, pig, and beef. Among the chickens are the signature fried chicken, stir-fried chicken fillet with chili, stir-fried chicken with coriander, chicken wings with garlic and black pepper, and white-cut Hainanese chicken. Beef and pork are also available in regular flavors such as stir-fried coriander, stir-fried with chili and stir-fried with garlic, abandoning the practice of accumulating a large number of spices and meeting the taste of the public. If you want to try pure Thai flavors, seafood dishes can satisfy you. Stir-fried crab curry, stir-fried crab with chili lamb, crab pot with herb vermicelli, sweet and sour shrimp balls, and braised prawn head with garlic butter are all available, and the portions are equally unambiguous.

The Vietnamese restaurant next door is a little less subdued, serving Thai food in addition to Vietnamese cuisine. A Vietnamese steamed noodle bun in the Vietnamese snack, there are four pieces in a plate, the powder skin is thick and non-sticky, the filling of the meat filling is full, the juice is full, and it is served with crispy shrimp chips at the bottom of the plate, bringing a soft and hard double taste. Another Vietnamese spring roll with lemon has four small spring rolls, packed with taro, fungus and vermicelli, etc., freshly fried and spicy, crispy in the mouth, moderate amount of lemon powder, plus special Vietnamese sour sauce, the taste is sour and appetizing. The dishes of the restaurant can basically maintain the standard of ordinary Southeast Asian restaurants in Hong Kong, and there is nothing amazing.

Kampar Restaurant is reasonably priced and takes the affordable route of a popular restaurant, so there is no need to be too demanding on the environment. The two independent shops are not large in indoor area, which is a typical family restaurant restaurant, and is also furnished with various ornaments showing Southeast Asian style, with a strong exotic atmosphere. The restaurant's service is also of a regular standard, except for the owner, the waiters are more idle and passive, which is also a common service attitude in public restaurants in Hong Kong, but one of the big advantages is that the restaurant does not require a service charge of one (10%) for other restaurants.