First off! Yes! You are all seeing correctly!** 'Providential 9' **indeed is the queer and mysterious meaning English name adopted by this Cantonese restaurant.....even though the western translation of its Chinese Character name is ' Phoenix Court ' (鳳庭)?!
Presently, most Chinese high-end, fine dining establishments in the GTA have chosen an opulent, palatial approach as their front-of-house decoration. Colour scheme of gold, eye catching chandeliers, impressive marble columns and even western oil paintings are commonly featured.
Contrary to the above, 'Providential 9 ' has chosen a traditional, low key approach in their interior design. Selecting a traditional, antique Chinese heritage theme, the restaurant's interior is a serene, eye pleasing space. Focal points are directed to wood adorn decorative elements and furnishing, down-to-earth, rustic screens and panels, mouldings and pillars and strategically placed Orchids and Bonsai plants...etc. The end result is a quaint, discreet and calming ambience for one's dining pleasure!
Strict Covid protocol was strictly adhered to. Serving personnel were friendly and attentive, though service was a bit stretched and started to drag when the rush-hour supper crowd started to filter in.
In addition to the pre-ordered Peking duck two ways, our party of five ordered the following:
- Deep fried Chicken cartilage with peppered salt.
- Stirred fried Floridian yellow fin Grouper with
yellowing chives, mixed mushrooms and ' Choi-Sum '.
- Pan seared Jumbo BC oysters with XO sauce ( paired with fried
king mushrooms )
- Deep fried pumpkins and King prawns with salted duck egg yolk
- Stirred fry Chinese kale ( Gai Lan ) with sliced Angus beef in a
red shallot sauce
- Complimentary dessert soup of Longan fruit, red dates and lotus seed;
chilled Mango pudding.
Overall the meal was satisfying and enjoyable.
Some high lights include the Peking duck, its quality and execution exemplary......one of the crispiest, lacquered, gossamer duck skin rendition in town....though wok-hay of the stirred fry second course was inadequate and lacking. The Stirred fry Grouper was well seasoned and cooked to perfection. A delight to eat. BTW, both dishes paired extremely well with the off-dry Alsace Grand Cru Gewurztraminer.
A reflection of the devotion to detail by the chefs and his kitchen team, all our deep fried dishes were presented totally grease-less! The jumbo Tiger king prawns were absolutely delectable, crunchy, sweet and meaty, the salted duck egg yolk light, crispy and full of buttery aroma. Again, IMO, one of the top rendition in the GTA.
The sauteed beef with Gai-lan was passable and tasty. The Gai-lan nicely pruned and trimmed. Though for me, the version by the now defunct ' Judy's Cuisine ' was still peerless in my book!
In conclusion, another worthy Cantonese fine-dining destination to consider, when the plan includes a bit of splurging for that special occasion.
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