Twice in a week, our regular weekly dinner gathering with family and friends was once again interrupted by wedding reception being held at our planned venue. Based on a relative's recommendation, we decided to pick this ' hidden ' restaurant in Chalmers, Richmond Hill as our last minute replacement. Located in the same space as the old ' Dicken's ', the place was jammed packed with waiting customers, spilling onto the outside pavement, when we arrived. Our reservation and lucky acquaintance with the Manager Joyce got us seated in no time.
For our small party of five we had the following dishes:
- Deep fried pumpkin slices with salted duck egg yolk batter ( appetizer )
- Stirred fry Yellow fin Grouper fillet with yellowing chives, King mushrooms and Choi-Sum
- Sweet and Sour Pork
- Steamed eggplant with minced pork seasoned with preserved plums and fermented bean paste.
- Steamed basket of garlic shrimps on fried rice
- Complimentary soup of the day and dessert.
Overall, no weaknesses were detected from any of the dishes. Seasoning and execution were mostly spot-on. Stirred fry dishes all possessed the desired wok-hay element. The fish in particular was beautifully cooked with a welcoming Chinese rice wine aroma and taste component.Flavor profile of the steamed eggplant was quite unique and exotic due to the use of smashed preserved plums and bean paste as the minced pork marinade. Sweet and Sour pork was better than average.
With the recent closing of my long time Richmond Hill, Cantonese cuisine favorite - Judy's Cuisine, it is nice to know that we manage to find a decent replacement to fill up the needed void in so short a time!