New dim sum place

A new Chinese Restaurant has just had its grand opening,
Delightful Cantonese Cuisine (869
Victoria St. Kitchener, ON N2B 3C3).  I’ve already been twice for lunch.  The first time I had something from its lunch
specials menu: fried tofu and beef with black pepper sauce.  Lunch includes choice of wonton soup or hot
and sour soup, a spring roll and steamed rice. This restaurant cooks up very
good Cantonese style food.  Cantonese
style is the style one found most often in high end (like Kwong Chow and Lichee Gardens
in Toronto)
Chinese restaurants of the 1950s and 1960s. 
North American Chinese, the style investigated in the book "Fortune
cookie chronicles," is mostly derived from it.  Authentic Cantonese however, is not
"greasy" spoon but a fine dining cuisine.  This place does it well and the service is
attentive. It definitely brings back memories of my growing up in Toronto’s downtown Chinatown.  I just had to go back to try its dim sum.
They have all my favourites, deep fried squid tentacles, turnip cake, char sui
bao, pot stickers, sticky rice in lotus leaf, har gow, shrimp dumpling, and
shrimp shu mai.  They were out of tentacles
because of the number ordered at their official opening on Sunday but they fried
me up some squid bodies – done perfectly, tender, not a hint of the rubbery texture
you get if not done right. The sticky rice with meat in lotus leaf is every bit
as good as Chrystal
Palace’s (which James and
I think are the best in the Region.) The shrimp rolls as good as Cameron’s; all
the dim sum was good. But really outstanding was the radish cake (the correct
name for turnip cake); it was served cubed on a bed of lightly fried bean
sprouts and onions.  I’m going to come
back often just for these wonderful radish cakes.  One thing that really brought back memories
was the red hot sauce beside the hot Chinese mustard in a yin yang circle. in
the 50s and 60s, all the Chinese restaurants used to put such a red and yellow
filled dish on the table.  That hot
mustard is wonderful with barbecued pork; it also works with dim sum.

About thebows99krug

Hi, I am Eric, a retired librarian. I was born in St. Michael's Hospital, Toronto and raised in the downtown area north of the Art Gallery, south of the University of Toronto. I went to Orde Street Public School, Harbord C.I., University College at the UofT and the UofT's Faculty of Library and Information Science. I meet my wife Patricia at FLIS; our first date was on November 15, 1968. We were engaged February 14, 1969 and married on June 21, 1969. Our family includes son, James; daughter-in-law, Erin; (both writers), grand-daughters, Vivian and Eleanor; and Sonic, a very friendly ginger tabby. My beloved wife died January 7, 2017 and our 19 year old cat Pooka died January 8, 2017. I would like to hear from any other class of '63 alumni of Harbord C.I. and class of '67 alumni of UofT's University College.
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1 Response to New dim sum place

  1. This restaurant didn’t last long – less than 6 months.

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