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Ontario (inc. Toronto) Cantonese

Experienced an almost perfect wine pairing for Cantonese Seafood at Maple Yip.


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Experienced an almost perfect wine pairing for Cantonese Seafood at Maple Yip.

Charles Yu | Oct 23, 2012 04:14 PM

After taking a couple of out-of-town relatives to try out O Mei's Giant Lobster 4 ways two nights ago. This evening, it was Maple Yip's turn to show off their Steamed whole fish skill and wow my guests!

In addition to ordering their house special " Steamed whole Floridian Strawberry Grouper, Cantonese style" and their " Baked fried rice in lotus leaf wrapper topped with whole Dungeness Crab". We also had a few interesting and tasty dishes including a seldom found " Stirred fry pig's stomach tip with preserved Chinese Mustard Green and Bitter Melon" and "Braised giant goose web/feet with equally giant Chinese Shitaki mushrooms".

As expected, the fish was perfectly cooked to the nano second! The fried rice was one of the best tasting fried rice dish I've eaten in the GTA. Can easily rub shoulder with Hong Kong's Michelin 1* Cantonese specialist, Yung Kee at its prime!. The stirred fry pigs stomach had lots of smokey wok-hay with the various ingredients providing all sort of textural crunchy and chewy sensation as well as a combination of interesting sweet, sour, savory and bitter taste profile. The Goose web was unbelievably off-the-bone tender and saturated with the mushroom/oyster sauce taste and aroma.

However, it was the pairing of the seafood dish with the bottle of "1998 Weinbach Schlossberg Grand Cru Riesling - Ste Catherine" that made the whole dining experience unforgettable. Intense and complex, this Alsatian Riesling, with all the nuance of a fine German late harvest Riesling, but less sweet, was a perfect match for the delicate sweet meat of both the fish and crab and their accompanying sweetish premium soya sauce. Guess I'll bring along a bottle of nice Riesling each time I order whole steamed fish!

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