Tucked inside a secluded, ground floor space beneath a commercial office building along the famed culinary Hwy#7 stretch, "My wonderful Kitchen" is IMO, amongst one of a handful of 'elite' fine dining Cantonese restaurants in the Richmond Hill area.
With the audacity of using a Cantonese name that has the same pronunciation as ' Michelin ', it is expected that quality of food from their kitchen should reflect at least a bit of the requirement and standard usually associated with this name-sake?!
After our meal, we all agreed and glad that our expectation of the food quality was either met or even exceeded. Some dishes, to their credit, even managed to survive the long drive home from the restaurant!!0
The six of us shared the following:
1) BBQ Crispy Skin Suckling Pig with Shredded Marinated Jelly Fish
2) Fried jumbo BC oysters with Honey, Garlic Glaze
3) Handheld, whole Oil Poached Crispy Free-Range Chicken
4) Scrambled Egg White with Seafood Medley topped with Egg Yolk aka ' Choi-Pon-Hy '
5) Fried Pork Chop with Thousand Island Dressing.
6) Stirred Fry Angus Beef with Chinese Kale ( Gai-Lan )
7) Shanghainese style, sauteed Eggplant with Minced Pork in Spicy Garlic Sauce.
Considering they were 'take-out' products, we were utterly surprised by the taste and quality! A number of delicious and well executed dishes really stood out! Among which were a couple of 'Northern Chinese' creation .......executed superbly by their ' Southern Cantonese Chinese kitchen '!
1) Scrambled Egg White aka Choi-Pon-Hy: The addition of a touch of 'butter' really changed and improved the complexity and taste profile of this usually delicate and bland offering. A brilliant, creative move by the chef.
2) Sauteed Eggplant in spicy, garlic sauce: This other stand out and tasty dish was a popular Shanghainese invention. However, under the skillful hand of the chef, he managed to improve and kick-up the already exotic flavor even further, Seasoning of the various, sweet, sour, spicy and savory components were all finely balanced. Really good job!
Other excellent dishes worthy of praise include the Oil-poached free-range chicken ( great flavor, juicy and perfectly timed ) and the Fried pork chop with Thousand Island dressing.
However, without reservation, the star of the evening definitely belongs to that ultra-crispy, fluffy and light crunchy Suckling Piglet Skin! Here in the GTA, one seldom encounter such fine execution dining-in let alone 'take-out'......quality did NOT deteriorate a bit during the 15+ minutes drive home!! A huge thumbs-up to the BBQ Chef!
Cannot wait to try them dine-in after the lock-down is over!
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