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Updated Review of a Thornhill Chinese/Cantonese Cuisine 'Legend'. ( long )

Charles Yu | Feb 14, 201510:37 AM

Way before the Chinese restaurant population explosion in Richmond Hill and Markham, especially along the Highway #7 stretch, there were only a handful of scattered decent establishments worth trying. They include the likes of Ambassador, Bayview Garden, Grand Yatt, Sam Woo Seafood and Legend, plus or minus a couple. By now, all the aforementioned ones have closed their doors except for 'Legend' north of Steeles, east of Yonge. ( http://legendchineserestaurant.com/ )

Braving the coldest day this Winter, our party of 8 descended on this 'legend' and gave it a long over-due revisit. { Discovering, their iconic 'Crispy skin de-boned whole chicken stuffed with glutinous rice' still features on their menu as a pre-ordered item, one of us made the prearrangement }. Though not full, however, the restaurant was surprisingly busy on such a frigid day.

We had the following dishes:

- Complimentary Soup of the Day ( Chinese Zucchini, Pork and Snow Fungus )
- Stirred fry Chinese flat leaf lettuce with fermented bean curd and Chili
- Fried pork spareribs with honey glaze
- Our pre-ordered whole Crispy Chicken
- Stirred fry seafood medley of Jumbo Scallops, Razor Clams and Conch with snow peas and yellowing chives.
- Stewed Oxtail with Red wine sauce in claypot
- Braised whole Yellow Fin Grouper with veggie and fried tofu.

The plate of piping hot, well seasoned and full of smokey wok-hay lettuce dish arrived first. It was so delicious, we immediately ordered an extra one. This was followed by the full of sticky sweet and crispy goodness pork spare ribs. A delectable success!

UNFORTUNATELY, our meal took a quick and nasty 180 degree turn and plummeted down hill!

First came the chicken. Though the skin was crispier and the meat and stuffing more moist than their 'Maple Yip' competitor's version, I found every components of the dish bland and tasteless. The accompanied 'Spiced aromatic salt' condiment was quickly used up!

The soggy and 'sans wok-hay' stirred fry seafood medley came next. Stingy in size, it was a dish lacking love and attention whilst being prepared and put together. Nothing to stimulate the palette, how sad!

Then followed the disaster of the evening. The Oxtail dish arrived in a totally lack luster presentation. Garnished with undercooked button mushrooms, the dull light brown monotonous color dish was an unappealing woeful sight. One taste and my worst fear was confirmed. Lacking in any kind of wine aroma and taste, this one dimensional and totally unflavored dish was an instant $29 flop. How the management would allow the chef to put such a failure of a dish in the 'Chef's Specialty' section of the menu really beats me?!

Our meal closed out with the arrival of the mediocre tasting fish dish. Plain and ordinary, it was a dish easily forgotten and not worth further mentioning.

Why such inconsistent standard between the front and rear portion of the meal really puzzles me?! May be after a few decades of glory, it is time for this senile star to retire and fade away?!

MAY
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