I went here last weekend with a friend, as recommended by a fellow Chowhound. Very disappointing.
The food was boring. The menu was typical of any Szechuan joint from the early 1980s: chili chicken, dumplings, fried rice. Nothing interesting, but that's fine because I love the classical Szechuan stand-bys. Only here, they are made with a severe lack of flavour. My friend and I used a musical analogy to describe the lack of deep flavour: no bass notes.
We had hot & sour soup. Not bad; not too good, either. Lacked the sour aspect. Chili chicken was deep fried, but not at all crispy. It was soaking a boring, brown sauce. Manchurian-style noodles were good enough, but again lacked flavour. Their colour was a weird extreme orange, which did not look at all natural. Ginger shrimp did not have ANY ginger taste, and again had that strangely bright orange hue but no bright flavour to match. The food was passable, only because of the decent quality and freshness. But, no flavour.
This place bills itself as the first Hakka restaurant in Scarborough. But, the food was just the usual stuff, only less flavourful. So, my question, hounds, is what is Hakka? Is it not the mixture of Indian and Chinese influences to create a superflavourful cuisine? Not at Federick.
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