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Restaurants & Bars

Bidding Fond Farewell To An Icon – One Last Supper At "Maple Yip"!

Charles Yu | Jul 3, 201905:07 PM    

Endeavoring to savor one last time, some of Maple Yip’s renowned house-specialties before they vanish from our culinary landscape. Yesterday, our party of 7 foodies headed over to this pseudo, hole-in-the-wall, gastronomic temple for a final farewell dinner. ( last day July 7th )

Taking advantage of our decades’ long relationship with Mable, the lady owner and her husband, Chef Ho, we made a few special requests before hand, to enhance and elevate, over and above, some of their already wonderfully delicious house-special dishes.

These included requesting the chef to add additional diced wind-dried Chinese preserved meat and sausages, sun dried shrimp and Shitake mushrooms as well as chopped cilantro to the fried glutinous rice stuffing for the ‘Crispy skin, deep fried stuffed boneless chicken’. Man! This refined addition really hit this already superb dish way out of the park!!

Next was a request to add, for an additional cost, couple of slices of their priced sun dried salted thin-thread fish to their regular ‘Steamed minced pork pattie with sun dried salted fish’ dish. At a per-pound cost that is similar to live BC spotted prawns or Geoduck clams, this super exotic and aromatic fish is like adding Kawhi Leonard to an already talented Raptors team!! So ^^$@@%ing good!!

For our regular fresh whole fish dish, owner Mable managed to secure a ‘ginomous’ size live Thai Gobi fish for our table. Normally weighing in slightly over a pound or two, this time, our monster fish came in at an incredible 3 pounds! So meaty and good! Poached in oil to crunchy crispiness, we gobbled up the whole fish…..head, fins, tail, bone and all!!

Last but not least, Chef Ho prepared us a dish of homey and traditional, authentic Cantonese dish, ‘Stirred fry sliced lotus root and beef with fermented red bean curd’. The multi-dimensional profile, both in texture and taste, was captivating-y tasty.

The only slight disappointment was an under-seasoned ‘Stirred fry morning glory ( aka water-spinach ) and squid with salted fermented shrimp paste‘. A forgivable, miscalculation by a swarmed and busy kitchen?!

After this memorable farewell dinner, we exchanged pleasantries and cell phone numbers with the owners. They told us, after a long, well deserved extended vacation, they will start looking for a new location for their next opening. The 16th Avenue stretch, along the Richmond Hill and Markham corridor, would be their first choice!! That is wonderful news for yours truly! Hopefully, instead of the current long 45+ minutes drive, the future will just be a short 4-5 minutes drive down the road? Ha!!

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