Right now our favourite congee resto is Congee Star on Don Mills, North of Eglinton.
Very nice service and consistent taste and freshness though the A/C right now is insane in there unless it is scorching outside like this heat wave week.
I have 3.5 questions that puzzle me like crazy:
1) They make very good Wat Dan Ha Yan (shimp in a soft egg sauce with green onion).
1.1 How do they get the vein to appear clean yet the back of the shrimp are still fullly intact? Is it like snails, they feed them something differnt in their diet that purges the filth? If not they that's unexplicable?
1.2 How do they get the egg sauce to be so soft yet fully cooked and so tasty!!!! It's like waves of egg.
2)How do they make the crispy cubed tofu (spicy & salt)? I order it without the spice and salt and a side dish of oyster sauce as a tribute to my first favourite (but dingy) Cantonese Chinese restaurant (Now closed but was called The Winds near York U) I have tried everything and I can never get tofu crispy and light.
3) This one is the most key for me in making some Chinese food at home: when ordering stirfy veggies with garlic sauce (sun yeung), it is a clear sauce with lots of white garlic.
How the heck is that sauce prepared that a) is still flavourful but uncoloured and b) the garlic is SO super sweet!!
Thanks for any insight from experience chowhounders!
900 Don Mills Rd, Toronto, ON M3C1V6, CA
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