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Restaurants & Bars

Spring Villa - A stalwart amongst upscale Cantonese establishments, still going strong!

Charles Yu | Aug 3, 201607:18 PM     2

Once regarded as a stalwart amongst Toronto's finer upscale Chinese eating establishments. Recent management changes and kitchen staff movements have put uncertainties and question marks into its current caliber and food quality status.

Based on positive experience and thumbs-up feedback by friends and relatives who dined there a week ago. I decided to give this forgotten place a long overdue re-visit.

Our group of 5 arrived on a supposedly quiet Wednesday evening only to find surprisingly, there were at least 8 occupied tables.... a rarity and a pretty good sign! A slightly outdated decor front-of-house welcomed us.

We ordered the following dishes:
- Peking Duck, 2 ways
- Fried king prawns with salted duck egg yolk batter
- Stirred fried filet of Yellow Fin Grouper with seasonal greens
- Rose essence soya sauce poached free range chicken
- Stirred fried beef with Chinese broccoli 'Gai Lan' - ( to test the kitchen's wok-hay skill ).

Overall, the meal was a very enjoyable one, with plenty of high points and ranked as one of the better casual family dinner I had in the GTA this year. Aromatic and smokey wok-hay was present where wok-hay was expected. The perfectly executed savory, crunchy and ultra addictive king prawns were oh-so-gooood! The, hard to perfect, giant slices of Grouper filet were competently prepared and cooked just right. The gossamer thin Peking duck skins were crispy through out. Only down-side was the slightly tough and chewy pancake wrappers. Complimentary desserts were delicious and not overly sweet.

Service was friendly and acceptable by Chinese standard albeit a bit slow!

This will definitely be one of my go-to Cantonese Cuisine place if management can retain current high food standard!

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