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Restaurants & Bars 17

Tak Fu Seafood Restaurant, aka 'King of Dim Sum'!! - Do not believe in what you read!!!

Charles Yu | Oct 4, 201305:08 PM

When ever the topic of GTA's best Dim Sum came up, invariably it always lead to the narrowing down to a small circle of big name establishments, be it Yang's, The Casas or The Crowns. Therefore, the discovery of an outfit that possesses the bravado of claiming themselves to be ' King of Dim Sum ( in Chinese characters )', naturally begs for the visit of curious chowhounders to unearth the truth!!

Located in a strip plaza on 633 SilverStar Boulevard. With only 8 tables and four booths, this place is definitely small by Dim Sum restaurant standard. To ensure the kitchen is in top form, I deliberately avoided the lunch time crowd by arriving at around 2.00pm. As predicted, including myself, there were only 3 tables occupied.

Using my usual reference yardstick for judging Dim Sum quality, I proceed to order the skill challenged shrimp dumpling - Har Gao, the Steamed rice noodle with prawns - aka Cheung Fun as well as a number of other dishes.

For once, I am not going to dwell too long on this pathetic meal and waste my time in providing a detailed review. The fact is, the food was way sub-par and bad and not worth my effort. How can the kitchen undercooked and overcooked two simple dishes simultaneously, when my order was the only one submitted?!?!

Anyways, the following couple of examples I believe are enough to convey the whole picture:

First off, the jumbo size Har Gao. All four morsels in the bamboo steamer arrived with broken wrappers!! There goes all the juices!! The prawn filling was decent. Slightly under-seasoned but thankfully crunchy and fresh. However, the wrapper was another story. Thick, mushy with large gaping holes and totally lacking the essential ductility. A disaster!

The Steamed rice noodle, Cheung Fun was even worse! Never have I seen such thick wrappings in my years of Dim Sum chowing. Again, mushy, slimy and thick as sandwich bread, this roll was undercooked inside! I deliberately extracted the prawns filling, leaving all the rice roll wrappings in a huge pile for the staff to see!

BTW, the homogeneous thick gluey Rice Congee of salted pork, peanuts and dried fish, which I over-ordered and brown-bagged, turned into two separate layers of water and rice particles when got home!! Another sign of an incompetent and lazy kitchen trying to cut corner by using starchy binding agent!

Needless to say, I have much better place to spend my hard-earned money and will never return!

However, I am scratching my head and at a complete lost as to how and why, a couple of 'Yelpers' actually managed to give this place a 5* out of 5??

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