IMHO, Chinese restaurants with kitchen capable of churning out good food 'consistently' is becoming a scarcity. Return visits after a great meal that turned into sub-par disappointment is becoming fairly common occurences. With yesterday's posting of the impending closing of one of GTA's better Chinese 'wok-hay' specialist restaurant - Tanchikee, the dwindling list is becoming shorter.
A couple of days ago, whilst attending a banquet dinner at Casa Victoria, I was told by a foodie relative to give 'Win's Seafood Restaurant' on 16th Avenue and Lockridge Avenue ( just west of Warden) a try. Headed by the chef/owner of the former Ngau Kee Restaurant ( famous for his BC Dungeness crab in creamy Rum sauce ), this relative new place is more down-to-earth and less expensive.
My wife and I arrived at around 6.15pm before the week-end crowd. Adopting the same theme as most wok-hay specialists like Maple Yip, the restaurant walls were lined with colourful banners containing their house specialty dishes - predominantly seafood! These are repeated in the menu in both Chinese and English!
With so many choices but only the two of us, we managed to give only three dishes a try!
- 'Stirred fry free range chicken with ginger, scallions, shallots, garlic and fermented clam sauce'. Impressive latent heat, reflecting the great wok-hay skill of the chef, this 'huge' dish encompasses a vast spectrum of flavour and taste.
- ' Fried jumbo rock oysters with black pepper, fermented black bean and honey glaze'. Piping hot with crispy skin and moist juicy interior, This dish, though tasty lacked the complexity and sweetness of its ' Emperor ' counterpart.
- ' Braised Chinese mustard green and roasted garlic in dense fish broth'. A nice simple dish with delicate and subtle flavour. The 'made from scratch' fish broth was very rich and delicious. I drank it all like a soup.
Overall, the dining experience was a pleasant one. With some friendly wait staff to augment the pretty good food, this place is definitely worth a re-visit. Next time with more participants to try out more dishes! It would be nice to have a 'Maple-Yip' calibre Cantonese wok-hay restaurant closer to home!