After a nice, leisurely walk around Richmond Hill's Seneca campus, on this gorgeous Thanks- Giving Day, we ended up in First Markham Place in search of a casual place for dinner.
The place we decided to eat was a long forgotten hole-in-the-wall, Cantonese wok-hay stirred fry specialist - WEI'S KITCHEN.
If my recollection serves me correct, my last meal there was at least a couple of 'pre-Covid' years ago!.....and man!! based on the 'Oohs and Aahs' reaction we all muttered upon digging into the heavenly food, I was so glad we came upon this hidden gem again!
From now on, for traditional, rustic, perfectly executed wok-hay Cantonese fare, this will be my hands-down, go-to place!
Now, I can finally put the memory of Maple-Yip or Judy's Cuisines' wok-hay creation behind me!
The four dishes we ordered were mainly from posters, written in Chinese characters, adhered to the front-of-house wall. One cannot get as 'hole-in-the-wall ' rustic as that! The dishes we ordered were:
- Sweet and Sour Pork Spare Ribs with Fresh Pineapple
- Stirred Fry Yam Shoots with Fermented Bean Curd and Chili
- Stirred Fry Garlic Stems with Sliced Beef
- Farmer Style Stirred Fry Free Range Chicken Pieces
I would like to start off by saying, for once, the taste, quality of ingredients, excellence in preparation of the dishes left us all 'speechless'! Yes! They were that @$%&&*%^ GOOD AND DELICIOUS!
IMHO, that Sweet & Sour Pork Spare Ribs was pure Sweet & Sour perfection. Pipping, mouth burning hot, super crunchy with just the right amount of perfectly seasoned glaze. This execution can easily rub shoulder with any of Hong Kong's Michelin star best!
And sorry to O'Mei, Ch-Star, Flavourful House.....etc, all of you folks, with previously acceptable renditions, have to step aside for this new found idol/star!
Both stirred fry vegetable options we chose featured impeccably fresh ingredients, their preparation, faultlessly carried out! Timing was spot-on!
The multi-dimensional, exotic and complex stirred fry chicken dish was a taste-profile wonder. The expert use of ginger, scallions, onions, Chinese celery, Cilantro, garlic...etc together created a sensational taste bomb in every bite! Love the caramelization of the chicken pieces!
Its been a long while since I last gave such a huge thumbs-up to a Cantonese Wok-Hay place. So glad I can do that to a place so close to my home!.....my potential future canteen?! Ha! :D
BTW, fellow foodies! Please don't be disparaged! Their menu is ' bi-lingual
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