While The Queen Seafood Cuisine’s website highlights lavish set menus featuring jumbo lobster and king crab, they also offer less extravagant options. As a guest at a family celebration, I didn’t catch the exact price of our menu, but judging from similar ones online, I’d estimate it around $798. Before committing to a $1,000+ spread, it’s worth visiting to explore the more accessible offerings.

The roasted suckling pig with jellyfish is a dish of contrasts: warm, rich pork paired with cool, crunchy jellyfish. It may have been my portion, but the pork leaned slightly fatty. Still, it was moist with a delicate, crispy skin.

Instead of the usual deep-fried crab claw, Queen’s serves a scallop with shrimp paste. It’s easier to eat with a knife and fork, and while the sauce softens the crisp exterior, it adds a savoury depth without overwhelming the seafood.

The crispy salted egg yolk prawns were impressively large and well cooked. I don’t usually gravitate towards salted egg yolk, finding it heavy, but here it added a pleasant richness. Since the coating sits on the shell, it’s easy to control how much you get. I also appreciated the inclusion of vegetables throughout the meal. The scallops came with gai lan, while the prawns were paired with broccoli, helping balance out the richness.

Swapping out the usual shark fin soup, the bird’s nest soup with minced chicken and egg white was a welcomed change. The broth was thick and silky, but the minced chicken added some much-needed texture.

The braised abalone with mushroom and snow pea tips was well executed. The abalone was properly rehydrated, tender, and infused with the braising liquid, while the snow pea tips were kept simple to provide a fresh contrast.

Amid the celebration, I forgot to take a photo of the crispy roasted pigeon, which comes three to an order. There was plenty to go around. The skin was glossy and crisp, but the meat had a noticeably gamier flavour than expected, making it more of an acquired taste.

The double stir-fried lobster with Maggi sauce was handled with restraint. The seasoning added flavour without becoming sticky or overpowering. Unfortunately, the lobster itself was slightly overcooked, with the meat beginning to pull away from the shell rather than staying plump.

The steamed twin fish was perfectly cooked, so it was flaky but breaks apart. It’s just a shame that the scales weren’t cleaned properly so you had to remove the skin to make it edible.

Being a sister restaurant to Congee Queen, the portions here are generous. Even after most of us had large servings, there were still plenty of leftovers. The pork and seafood fried rice wrapped in lotus leaf was the stronger of the two carb dishes, packed with ingredients, well seasoned, and lightly fragrant from the leaf.

The braised e-fu noodles, however, were underwhelming. They lacked both flavour and substance. Typically, you’d expect mushrooms and chives, but here there were only a few scattered scallions and minimal mushroom. The result was dry, slightly sticky, and bland.

Dessert helped recover the meal. The hot red bean soup was consistently sweet, perhaps a touch too sugary for some, but it held its own after the heavier dishes. The almond cookies were a highlight - flaky, delicate, and fragrant. If you enjoy shortbread, these will be a hit, but even I appreciated them. The mango pudding was pleasant and sweet, though standard.

They’re known for their private dining rooms, which come with an additional $180 fee, but also a higher level of service. We had a dedicated staff member who regularly checked on tea and water, plated dishes for us, and handled leftovers without prompting. For a celebration, the pacing felt relaxed rather than rushed, though the meal stretched to about three and a half hours, so plan accordingly if dining with children or anyone short on patience.

Rice and Flame reminds us how rice has been cooked for centuries: grains simmered patiently over an open flame. While most of us now rely on plug-and-go rice cookers, traditional Chinese claypot rice is made in clay or earthenware pots. It requires careful heat control and a bit of oil, but the reward is a pot of rice that’s fluffy and moist on top, with a deeply satisfying crunchy crust on the bottom.

When Instagram started buzzing about Rice and Flame’s “ancient” claypot rice, I was intrigued. It was winter, and a hearty pot of rice sounded exactly right. That said, I was also wary since the social media hype seemed more focused on the restaurant’s aesthetics and décor than the food. And while Rice and Flame is bright, airy, and comfortable, white chairs be damned… I came for the rice.

While many diners gravitate toward the braised pork belly, I knew the richness would be too much for me. Instead, I went with the golden satay beef pot rice ($22.99), which proved more up my alley. The satay flavour is subtle, with the well-marbled brisket tasting closer to Taiwanese braised beef with just a hint of earthiness. The rice itself was deeply flavoured, and the sauce helped form a beautifully caramelized crust, which was exactly what I was hoping for!

That said, the beef cuts were hit-or-miss. Some pieces were tender and flavourful, while others were tough and gristly and really should have been discarded. The surprise standout? Soft, chewy pieces of tendon that were easily my favourite part, and I wished there had been more.

Diners choose a rice base of bok choy with salted pork or mushroom and diced beef. Unfortunately, there doesn’t appear to be a vegetarian option. I stuck with the beef base, which worked overall, though the “diced beef” was really halved beef balls like those you’d find at hot pot restaurants. The mushrooms, meanwhile, were sparse and felt like an afterthought.

Rice and Flame could also rethink the order in which dishes are served. After such a flavourful start, the rainbow braised chicken pot rice ($19.99) felt flat by comparison. Even the theatrical shaving of an herb, resembling a small log of wood, over the rice didn’t help. To this day, I’m not sure what it was or what it contributed.

The chicken and potatoes were tender, but aside from a faint lingering spice, the dish lacked depth. Worse, the rice was overly oily and failed to develop much of a crust - the very thing claypot rice is celebrated for!

Life has a funny way of making you feel old. I soon realized this “ancient” technique is exactly how claypot rice was prepared when I was younger except with modern toppings now instead of preserved meats, chicken, and spareribs. What stood out most at Rice and Flame was an intense charcoal flavour, especially in the chicken dish, which crossed the line into overpowering for me.

Thankfully, we ended on a high note with the brown sugar glutinous rice cake ($6.99). The oozing syrup inside helped wash away that almost butane-like aftertaste. These were excellent - a crisp exterior giving way to a soft, chewy centre with a rich, molasses-like sweetness. I couldn’t finish the chicken rice, but these disappeared in a flash.

Rice and Flame nails the look and the service - it’s bright, welcoming, and clearly designed to impress. But when it comes to claypot rice, that comforting crust and deep, nostalgic flavour just didn’t consistently deliver. I’m going to chalk this one up to social media hype.

Located in a newly constructed plaza, Son's Dai Pai Dong is already a fixture among the handful of businesses operating. It’s surprisingly busy for a weekday lunch, with a small line forming by 1 p.m. on a Wednesday. Thankfully, the wait isn’t long. Tables turn quickly, likely because the tightly packed folding tables and hard-backed chairs aren’t exactly built for lingering. But what do you expect? This is a dai pai dong, or food stall for those who prefer English.

Their gimmicky chilled sweet and sour pork ($19.88) is what draws people in, and I’ll admit it worked on me. As a huge fan of Stephen Chow the dish immediately caught my attention. In his film The God of Cookery, there’s a cooking competition where one of the contestants serves sweet and sour pork encased in ice. The idea is that the cold rapidly hardens the sauce, creating something crunchy on the outside and hot on the inside. It’s pure slapstick, and I’ve watched it more than once.

So, when a similar dish popped up on my feed, the nostalgia hit instantly. At Son’s, they take a straightforward approach: a plate of sweet and sour pork topped with a scattering of ice cubes. From what I remember, the movie version involved tossing the pork with ice to semi-freeze it, not simply serving it with cubes on top.

As expected, the ice melts quickly, so you’ll want to dive in right away. At first bite, the pork is crispy and slightly more candy-like than usual, but the difference is subtle. Once the ice starts melting, things go downhill fast. We ended up moving the pieces onto another plate to avoid them becoming cold and soggy. It’s a fun one-time try, but not something I’d order again.

In the dish are pieces that look like garlic cloves. Bite into one and you get a burst of tangy, juicy sweetness. They seem more like pickled shallots, and it’s a surprisingly pleasant addition.

While their menu offers razor clams ($26.88), you can also order stir-fried clams ($18.88) off menu. The portion is generous and enjoyable, but a bit too sweet, tasting more like sweet bean than black bean sauce. It’s missing that punchy aroma and garlicky finish that usually defines the dish.

The Typhoon Shelter seafood noodles ($19.88) are better described as stir-fried noodles with shrimp and pork. It’s a letdown. Traditionally, this dish features a mix of whatever seafood is freshest, so it should feel abundant and varied. At the very least, a few pieces of squid would help justify the name. Despite its deep colour, the noodles lack flavour and wok hay, tasting like something we’d throw together at home… and I’m not exactly a great cook.

Our table found their dry beef ho fun ($12.99 for lunch portion) more impressive. While the soy sauce could be distributed more evenly, it delivers better wok hay. The rice noodles are chewy, and the combination of green onion, red onion, and bean sprouts adds a satisfying crunch.

The GTA has expanded to include cuisine from many regions of China over the last decade. Yet, where you can sample Chiu Chow dishes has diminished. One restaurant that has been around for ages is Vintage Garden, a bustling place that still serves from the Chaoshan region in Guangdong,

Vintage Garden isn’t the easiest to find. If you’re heading to the establishment from the south, most likely you’ll be directed onto the 404 North to exit at Finch, then perhaps through Gordon Baker Road through a commercial complex, eventually hitting Victoria Park where your GPS may tell you to turn right, but just go straight through the traffic lights into what looks like an apartment complex.

It looks like you’re lost, but you’re in the right place as the restaurant is located at the bottom of a retirement community. Their signage leads you to the south side of the building, but it’s mismarked. Instead, head to the busier north end instead where Vintage Garden’s entrance is found.

So, what exactly is Chiu Chow cuisine? There’s a lot of variety, but their dishes tend to lean towards braising, boiling, and steaming and less on frying and thick sauces. Yet, they don’t shy away from flavours making it a great option for senior citizens.

While I don’t enjoy offal, I nevertheless sampled the broth and vegetables in the pig tripe, preserved vegetable, ginger and peppercorn soup ($14), a signature Chiu Chow dish. The strong spicy hit of ginger and pepper is great for clearing the throat and does the work of those gingery immunity shots.

I prefer the Chiu Chow style oyster and minced pork with rice in soup ($12.50 for regular (pictured) or $21.50 for large), that borders between broth and congee. In this case, the rice is added with all the other ingredients so doesn’t break down. Rather it soaks in the broth that is teeming with pork and seafood flavours.

Located near the coast, the Chaozhou region cultivates a lot of oysters, so you’ll find the ingredient in a lot of menus. Another common dish is the homestyle fried oysters egg omelette ($23), which at Vintage Garden is simply prepared with tons of oysters, green onions, and egg that’s just cooked through, so it’s still jelly-like in the centre. Use the dipping sauce sparingly as it’s a VERY salty fish sauce.

Other popular items include daa laang which are marinated items served hot or cold. My family thoroughly enjoyed the Chiu Chow style marinated intestine ($18.95), which given my aversion to offal I passed on. But I had my fill of the Chiu Yueng style marinated duck ($21.95 for a half order). Despite its disheveled appearance, the duck was steeped in flavours, especially the slices of deep-fried tofu on the bottom that soak up the braising liquid.

The hand shredded chicken with jelly fish ($21) was tender and tasty tossed with tons of sesame oil and salt. The mound also goes a long way given the chicken is cooled, pulled, and served boneless.

Vintage Garden even features less common dishes like deep-fried cuttlefish roll ($22 for 8 pieces) and Chiu Chow style deep fried shrimp ball ($16 for 6 pieces). The seafood was transformed into a paste, formed, and deep-fried into a hot springy nugget. If you’re only going to get one, the cuttlefish is the better of the two.

Plan ahead and you can special order the diced mushroom and chicken in egg white wrap ($7.50 per wrap), which is exactly what it’s described as: a wrap made with egg white that’s filled with tiny pieces of mushroom and chicken, steamed, and covered in a savoury sauce. It reminds me of the dumplings in soup found at dim sum without the broth. It’s worth a try, but we all agreed was bland compared to the other dishes.

I wouldn’t have thought to order stir fried satay beef ($20.95) but was glad someone recommended it as it became one of my favourite items. Vintage Garden’s sauce is rich, thick, and has a nutty finish. It’s a bit powerful on its own so you’ll want steamed rice ($2.50) on hand to fully enjoy the sauce.

The satay was so good that on a following lunch visit we ordered the satay beef fried rice noodle ($18.95) and the sauce with the noodles was perfect. Best yet, order any rice or noodle dish from their lunch menu and it arrives with a choice of hot drink (supplement $1.50 for a cold version).

The Chiu Yueng style fried rice ($17.50) tasted like Yeung Chow (shrimp and BBQ pork) fried rice, except in this instance the meat wasn’t barbequed. The dish was good and had decent wok hay.

Seeing an order of the black sugar sponge cake ($6.75) float by and I was immediately captivated. The dessert arrives steaming hot emitting a lovely sugary fragrance. The cake was perfect to share amongst our table of six, very fluffy with a hint of brown sugar.

The waitress also recommended the crystal dumplings ($7.75 for 8 pieces) where you get a choice of red bean, lotus paste, or egg custard filling. The golf ball sized desserts consist of a chewy clear wrapper stuffed with a hefty portion of filling. I preferred the red bean, which was sweeter and more flavourful. We all agreed the egg custard was too thick and weak.

You’ll need a reservation for weekend visits as it’s a popular destination for families visiting their relatives that live in the building. Despite running a tight ship with a strict 1.5-hour seating limit, the ladies working there are very friendly and attentive. Just keep in mind they have a cash only policy. Vintage Garden, one of few restaurants in Toronto remaining that you can sample Chiu Chow cuisine.

Tucked behind a labyrinth of florists and Chinese herbal shops lies New Century Restaurant. Walking through the pre-millennium constructed mall, I’m reminded of the restaurants I’ve visited as a child. There are shops to see and smells to discover before reaching the enormous colourful restaurant.

New Century will feed a large group. Their lobster, Dungeness crab, and sea bass combo for eight ($798) would satisfy ten or twelve. The individual New Century slow boiled soup is hardest to share but secure some empty bowls and you can divide the hefty portion. In the winter, there’s a silkiness to the piping hot consommé that sooths a dry throat and has an umami essence infused with abalone, ginseng, and pork.

There’s plenty to choose from in the house signature combo platter including roasted duck, soy sauce chicken, BBQ pork, pork slices, and seaweed salad. Saving my stomach for the later dishes, I had a taste of the duck (a good start with crispy skin) and BBQ pork (satisfactory and well flavoured).

With the generous portion of chicken in the combo platter, the slow cooked chicken with abalone broth seemed like overkill. I’ve never been a huge fan of this dish that’s served cold since I prefer chicken hot. Still, I understand it’s the jelly layer between the skin and meat that people enjoy. And to be fair, the chicken was tender, and New Century certainly didn’t skimp on the ginger and scallion oil.

For those who tend to fill-up before the “main dishes”, the stars of the combo arrive mid-meal. The stir-fried Vancouver crabs with silver fish in HK style spicy sauce needs to be eaten at arrival as the crunchy coating is best straight from the fryer. And despite not looking spicy, the dish has a light heat that permeates in the background. Additionally, the crab was fresh and meaty, cooked well so it remained delicately flakey.

The amount of sweet and sticky sauce used in the stir-fried lobsters with scallion in Maggie sauce was well balanced, lightly covering the crustaceans. Both lobsters were substantial; even after eating many pieces, we still had plenty of leftovers.

Although the steamed green basses with green onion and ginger arrived dishevelled looking. Being fileted off the bone before serving helped the hot scallion soy soak into the fish and made it easy to serve. New Century knows how to cook seafood well, the fish were flakey and moist.

The restaurant’s choice of using large serving platters does makes eating difficult. Dishes were comically oversized so three can easily fill up on medium-sized table. Soon it became a game of Tetris piling things onto smaller plates to make space for a new item. Even the snow pea leaves in soup arrived in a gigantic platter that’s normally used for soup. I guess the large dishes does mean New Century has to fill them as we were treated to a huge mound of the greens.

I preferred the snow pea leaves to the stir-fried cauliflower with cured meat. It’s a strange combination that wasn’t for me. But if you like Chinese sausage, the dish did contain a lot of lap cheung and at least the cauliflower wasn’t too soft.

You won’t find much tomalley in the lobster heads as it’s reserved for the finisher - braised thick egg noodles with mushroom and lobster tomalley. The lobster paste adds a pungent aroma and texture to the noodles. While not my cup-of-tea, it was a popular dish for the table.

Despite it being Lunar New Year, I was surprised there wasn’t any special desserts. Still, we were treated to flavourful mango pudding squares and delicate almond cookies. Given both were sweet, so they made the lukewarm red bean soup seem tasteless. Oh well, by that time I was stuffed to the gills and could pass on it anyways.

What a feast! We packed up leftovers that could feed the family again the following evening. One thing’s for sure; you will not leave New Century Restaurant hungry or empty handed.