So I finally tried Danforth Dragon last night, for my first taste of Hakka cuisine. I'm hoping I was there on an off night, 'cause it was very, very boring as Chinese food goes. We stuck to the items specifically labelled Hakka, though the menu also features retro specialties like honey-garlic chicken balls etc. We tried the shrimp pakoras, crispy ginger chicken and special Hakka chow mein with special sauce.
The "special sauce" served with the dishes was plain old Sriracha chili garlic sauce. The pakoras were nice and light, but the surprise (to me) was they used itsy bitsy salad shrimp (and not a lot of them...) The salad shrimp reappeared in the special chow mein, which also included thick noodles, chicken and bean sprouts. The predominant flavours were soy sauce and stale cooking oil. The crispy ginger chicken was mercifully crispy but the chicken bits were tiny, and heavily battered.
All in all, I found the food unremarkable, and lacking complexity. The only real heat came from the chili garlic sauce. Perhaps we should have ordered something else. Any recommendations?? And is it better at Federick's?
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