Showing posts with label special occassion. Show all posts
Showing posts with label special occassion. Show all posts

MIMI Chinese (Toronto)


Gathering dishes from across the country, MIMI Chinese's menu showcases the different flavours and ingredients in China's Sichuan, Guangdong, Hunan, Shaanxi, and Canton provinces. Think of it as a crash course on figuring out what you like as you dig into the fiery chilies of Sichuan or the saucier multi-flavour dishes from Guangdong. The educational experience is held in a dark dining room on comfortable plush banquettes with dishes featuring traditional spices and preparations so you can expect to taste authentic interpretations.

The crossed arm dumplings in red oil ($26) may sound like a starter for grumpy old men, but is named after the way the  wonton wrappers are folded and the two tips meet. Having made many dumplings in my youth, this style is much quicker to prepare, compared to the pleated variety, and also allows more filling to be used.  


Indeed, each thumb length dumpling at MIMI was stuffed with plenty of the pork and scallion mixture, which could have used more seasonings such as Shaoxing wine, sesame oil, or soy sauce. Maybe it's due to the thicker wrappers or there not being much heat within the "red oil" condiment, but the dish was rather devoid of flavours despite the colourful look. The oil is described as roasted chicken oil, which leads me to believe they use the leftover oil from deep frying chickens to make this condiment, something that sounds great in theory. In reality, it doesn't add much additional flavour and really the oil could benefit from more chilies and something pungent like shallots. 

I can't recall that last time I had shrimp toast ($21 for four pieces; $5.50 for extras), but I must have been young as this dish has been removed from dim sum menus as customers become more health cautious. Pieces of soft white bread sandwich a mild shrimp paste and is deep fried and topped with a sesame crust. The crispy toast was bang on - the crunchy exterior and slight leak of oil is reminiscent of childhood memories. 


Since MIMI uses two pieces of bread (restaurants previously used an open-faced sandwich format), the carbs did drown out the shrimp taste. The toast could benefit from more filling or incorporating pieces of diced shrimp in order to give it a stronger seafood essence. 

The scallion and ginger sea bass ($59) uses white leek but lacks ginger making it a fairly neutral main. The soy sauce and scallion oil is poured table side instead of directly from wok to dish, which while nice for presentation purposes, means it lacks the "scalding" properties that crisps the skin a bit and causes the sauce to more deeply permeate the meat. All in all, it was a pretty plain tasting dish and is for those who really want to enjoy the fish's flavours - at least it was well cleaned and tasted fresh. 


For those who are afraid of bones, this dish is perfect as everything is pretty much removed (all I found was one really thin small piece). While the lack of bones makes it much easier to eat, it does mean the fish cools quicker, so be sure to tuck into it right after the sauce is poured.  

Presented at the table with a flourish was the four foot belt noodle ($26), stretched to showcase its length before being cut into more manageable two inch segments. While not a terrible dish, the noodle could be thinner as we found it a tad chewy and the sauce needed something else for interest. Although the noodle was covered with a fair amount of chili oil, a salty richer flavour like bean paste or a complex XO sauce would have been a great addition. 



I preferred the supreme fried rice ($28), filled with umami flavours thanks to the dried scallop, salted egg, and lap cheong sausage. These ingredients do make the rice a tad dry, which MIMI ties to combat by adding diced vegetables and scallions into the dish. Really, I think if there was just more rice to mix with all the other ingredients it would provided the needed moisture.


Their vegetable dishes are fairly plain (stir fried gai lan or cabbage), we decided to try the chilled pumpkin and snow melon ($10), which are ribbons of the squashes tossed with Shaoxing broth. For those who can't handle spice, this would help counteract the heat of other dishes. For us, we found it almost seemed out of place and dessert-like due to the sweet after taste.


Be sure to listen to their feature dishes, we ordered both and they were my favourite of the evening. 

The Cantonese chicken ($28) is your traditional fried chicken with shrimp chips. It was executed perfectly at MIMI: the skin delicate and crispy, the meat very juicy, and there wasn't an ounce of pink on the bone (something that can be found at Chinese restaurants and make some squeamish).


I loved how the kitchen took the razor clams ($26) and chopped it to pieces and mixed it with wine, garlic, vermicelli, and other herbs before steaming the crustacean. With each bite you get different flavours and textures, a lovely seafood special. 


Being Chinese, I'm probably more difficult to impress as I've had so many experiences in my lifetime that there's often a comparable or better version of a dish previously eaten. While some dishes were a little bland for my taste, how the ingredients were prepared and the dishes executed were fantastic. What is also great about MIMI is their approachability and friendly service, a quality that can sometimes be lacking at Chinese restaurants.   

I can already imagine the pundits' responses: there's nothing special about the dishes and you can find them cheaper elsewhere. There is truth to this statement, the dishes aren't "westernized" and presented in the traditional format, albeit with more attention to plating. And the menu prices are much higher than the casual family establishments and still more than the banquet style restaurants. However, applaud MIMI for keeping with traditions and to allow customers, who may be hesitant to visit a Chinese restaurant, to try dishes that are not the General Tao variety they might have otherwise. As for the prices, just be mindful about their Yorkville rent and the higher labour costs (there were a lot of servers, all of whom are fluent in English). 

MIMI likely won't be the place your mom, dad, or grandparents will be love, but it is where you bring your friends who want to expand their taste bud experience beyond the Cantonese-focused menus that are typical in Toronto. It's where they will be able to try items from a variety of regions and they won't need your help interpreting the menu or translating. All you need to do is sit back, relax, and eat. 

Overall mark - 7 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 265 Davenport Road


Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

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Shoushin (Toronto) Revisited in 2022

Shoushin has really matured since my last visit - granted this last visit was in 2017, a time frame approaching five years. We had plans to go back in 2019, but we all know why that didn’t happen. It’s a restaurant that is more sure of itself: there’s only two menus to choose from with the omakase at $300 or a more personalized experience, the obsession perfection, priced at $450+ depending on the selection. Their staff are more knowledgeable - about the restaurant, alcohol selection, and the ingredients used – and operates with a synchronized precision that would make Henry Ford happy.

Right after the menus are whisked away, a hot hand towel arrives, followed by cold drinks, and an amuse bouche - a bite of spinach boiled in kelp broth and topped with dried rich tuna flakes. For the winter, the kelp broth seemed to be a cornerstone of their appetizers, a comforting staple like chicken soup.

This is followed by another warming dish, a piece of smoked king fish sitting in a puréed daikon broth. The accompanying cutlery was difficult to use. Although pretty to look at, the wooden spoon combined with a shallow dish made reaching the broth difficult (unless you pick up the vessel and drink from it). From what I manage to get into the spoon, the savoury silky soup went well with the lightly scented meaty fish. The fish was described as quickly deep fried, but there wasn’t a crunchy element, which if they could have managed a bit of crispiness would have made the dish even more interesting.

Sashimi arrives next, served over three dishes to ensure we enjoyed each one as intended:

  • To begin, pieces of aged lean tuna and big reef squid. The tuna was extremely tender… not an ounce of sinew and such a mellow light “sweet” bite. The fish’s texture contrasted by the gummy squid that has a slightly chewy sticky consistency that reminded me of having tendon.  
  • I couldn’t really taste the “marination in kelp” that was used to describe the following tile fish. Frankly, maybe I could have done without the marination if that’s what made it fibrous, not really a blow-your-mind type of bite that needed to be showcased solo.
  • Unlike the firefly squid, which is so special and rarely found on Toronto menus. We’re told that these little creatures are currently in season as they migrate to shallow waters in Toyama Bay and are caught at night when they glow (hence their name). At Shoushin, they are cleaned and blanched with ginger to preserve their natural flavours, a slightly sweet essence and a different experience from the traditional calamari or cuttlefish. Sometimes served alongside drinking in an izakaya in Japan, they certainly have an elevated place on Shoushin’s menu.

My favourite dish of the night was the fatty tuna simmered in plum broth. The rich savouriness of the fish balanced nicely with the slightly sweet tartness of the fruit, sort of like having pork chops with apple sauce. It’s fragrant, flavourful, and warming, something I could have had an entire steak of surely.

And before the sushi, a cup of miso soup made with red and aged miso, which was so light on the salt that I wouldn’t be surprised was not seasoned at all. Nonetheless, it’s surprisingly flavourful with an umami acidic property to it. The finely chopped shallots were an interesting choice, maybe for the slightly crunchy texture, but a bit overpowering given the under seasoned soup.

Not surprisingly, the ingredients showcased in their nigri sushi is seasonal. During this visit, I learnt that in the winter we can expect more fish, while in warmer months is when shellfish are also featured into the menu. With that in mind, we’re started off with the stripe jack, the light fish really helping to highlight the lovely, vinegared rice used at Shoushin. I like that the grains are cooked less so you can feel their smooth texture against the tongue.   

Needlefish and yellowtail marinated in soy followed, both lighter yet different as the ‘meatiness’ of the fish all varied with the needlefish being the heaviest of the bunch.

The obligatory bluefin tuna trio ranging from the lean akami to the fatty otoro was featured next. I’m still marveled by how tender I find the lean tuna, only to then taste the fattiness of the otoro and have your mind warp for a second. Oh, if only bluefin tuna wasn’t endangered.  

Mackerel arrives next – not the aji variety – this one stronger (something I could definitely taste with the slight fishiness) and pickled to help combat the more pungent fish.

While this may sound off putting to some, the trigger fish served with its own liver is genius. It’s such an interesting bite that’s unlike the rest, a creamy juiciness that’s so surprising for what looks like a piece of mild white fish. Of course, trigger fish is not a candy, but if it were it’d be like a Fruit Gusher.  

Only to be followed by the even juicer ikura – so maybe scratch my last comment, this would be the Fruit Gusher of the fish world – that was so lovely and refreshing.

And to wrap up the nigiri, a piece of uni that is one of the best I’ve ever tasted. It’s SO sweet and silky that it could even pass as custard, we’re told that Shoushin uses sea urchin that doesn’t contain preservatives – really all restaurants should go organic if that’s how it will taste.

Their chopped fatty tuna handroll incorporates white leek versus the traditional green onion. It’s a nice change as the leek is mellower and when it’s mixed into the pulverized tuna the hand roll has such a delicate creamy centre.

Lastly, Shoushin’s tamago that’s made with egg and shrimp paste. Truth be told, the taste doesn’t change that much, but the intoxicating aroma is so wonderful. Just hold it to your nose and take a whiff before you enjoy.

For dessert, we opted for both offerings, the crème brûlée incorporated a bit of squash that gave it a lovely earthy finish. It’s way more interesting than the icy matcha with red bean. Although, the ice cream is ideal for those who don’t like sweet desserts or diabetics as syrup arrives on the side so you can customize its sweetness.

This attention to detail is what I notice most about Shoushin’s growth: like how the chef angles the nigiri differently depending on if you’re left or right-handed; or the servers whisking away our tea at regular intervals and replacing it with a steaming hot cup.

What hasn’t changed is their comfortable hospitality - the sushi chefs welcoming conversation, despite busily preparing dinner. They are the first to speak to us, putting me at ease to start asking more about what we’re eating… something they probably regretted later. I love seeing this growth and progression and can’t wait to see what Chef Lin has in store for us next. Hopefully, I don’t have to wait another five years.

Overall mark - 9 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 3328 Yonge Street


Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

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COYA (Dubai)

Special thanks to Parv for so many of the photos in this post
You’ll find COYA on a busy cul de sac of restaurants at Dubai’s Four Seasons. After getting through the queue of cars being dropped off with the valet and the throng of people making their way to the many establishments in the area, the actual restaurant is a welcoming serene environment.

The colourful bar and dining room works well with the restaurant’s Peruvian menu. Quirky artwork adorning the wall is great for starting conversations and keeps the atmosphere fun and cheerful. There’s still an air of sophistication to the décor – the colours are done in rich jewel-toned hues and with lux velvet. And it’s the attentive service and little touches, like the mini shelf for purses that retract from the chairs like a CD player, which reminds you that you’re still at the Four Seasons.


COYA’s ceviche are one of the most ordered dishes and I can see why. The pargo a la trufa ceviche (AED88) uses chunks of tender red snapper that are gently marinated with a not-too-citrusy ponzu and jazzed up with chives. Even the truffle oil, an ingredient that can sometimes get overpowering, was present in scent and only slightly lingered on the tongue. Absolutely delicious and a great start to the meal.


The salmon tacos (AED60) may be more accurately described as a tostada: cubes of salmon and avocado sitting on a crispy fried tortilla. Once again, the dish didn’t lack flavour, but the strong ingredients (in this case the aji amarillo chilli) added just a bit of heat still allowing us to taste the fish.


While the pulpo rostizado (AED92) is described as a ‘small dish’, the portion was just as big as some of the mains. The protein was prepared wonderfully - you barely need to bite to get through the tendrils of roasted octopus. Yet, there’s something topping the creamed potatoes that wasn’t my cup of tea – the garlic chips and bits of olives covering the silky spuds gave it a bitter finish.


COYA offers tons of seafood on their menu. The lubina Chilena (AED180) leans towards the Japanese influences of Peruvian cuisine tasting like miso black cod rather than anything to do with the aji amarillo described on the menu. Nevertheless, the fish is cooked beautifully and it was a tasty rendition of miso cod.


I would go back for an entire langosta iron pot (AED158) for myself. The rice a luscious risotto that stays warm in the clay vessel. It’s everything I want with a risotto – creamy texture, just enough moisture, and filled with lobster essence with a bit of pea shoot for freshness.


COYA prepares chicken well, their pollo a la parrilla (AED148) arrives as four pieces of juicy and tender boneless meat with a fiery looking sauce covering it. Don’t worry, the aji panca is all look and no spice, instead adding a smoky flavour and aroma to the fowl. For me, how well a restaurant prepares chicken is a marker of their chefs’ talent. After all, it’s a protein that needs to be cooked thoroughly and has a rather neutral taste.


It’s not like the bife angosto wagyu (AED460), the beef so well-marbled that even being a sirloin cut there was plenty of flavourful fat covering the tongue. It’s left a ruby rare and stays that way as the grill it arrives on is all for show and isn’t actually heated. While the steak was tasty enough on its own, COYA’s chimichurri is something else – ultra fresh and the micro cubes of onion creating a great contrast against the rich meat.


Make sure to save room for the churros de naranja (AED52), they are the best I’ve ever had. The pastry’s centre is fluffy and creamy while the outside delightfully crispy. I had my doubts as the menu described them as orange and lime churros with a milk chocolate and dulce de leche sauce – fruit and chocolate should be kept separate in my books. Luckily, all the citrus seemed to lie within the dip so I ate the churros by itself and they were exquisite.


In a city where buildings and new restaurants and being constructed at a mile-a-minute I can see why COYA is still busy and respected since its opening in 2014. What a great meal for the senses, for both taste and sight.

Overall mark - 9 out of 10


How To Find Them
 Location: Dubai, United Arab Emirates
 Address: Restaurant Village Four Seasons Resort 

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

Other Gastro World posts similar to this:

COYA Menu, Reviews, Photos, Location and Info - Zomato

Dinner With a View (Toronto)


If you asked me 5 years ago if I’d like to eat dinner under the Gardiner Expressway, a look of confusion and an adamant no would have followed. Yet, the underpass space is undergoing a revitalization, starting with this winter when it was transformed into a skating trail. Now that the ice has finally melted, a small portion of the space near Fort York plays host to Dinner With a View.

Let’s start with the latter half of the title - With a View. As you first arrive, it’s an underwhelming feeling when you find the view consists of black gauze and the metal and concrete highway. But once you settle into one of the domes ($149 and seats from 4-6 people) you start to get into the spirit.


The décor and furniture vary in the domes. As I relaxed into the comfortable wooden chair (which felt like I was getting a hug) and pulled a blanket over my legs, that feeling of experiencing something different added a sense of excitement. Interestingly, the cozy enclosure makes the dinner feel intimate, but being able to peer out into the Bentway also ensures you don’t feel claustrophobic.


I just wish they didn’t keep harping on how the items within the dome weren’t complimentary and that staff members conduct an inventory count before and after the meal. Were guests really pilfering the pots of fake plants? Way to ruin the experience.

Now the first part of the title – Dinner. After reserving a dome, guests are required to select a dinner option (additional $99 per person) within 48 hours and can choose between meat, fish and vegan mains.

Let’s just say you don’t come for the food. The quinoa salad with ranch dressing was something I could have easily whipped up myself. Moreover, the random boring garnishes thrown in – chickpeas, pitted black olives, and frisee – felt like someone was cleaning out their fridge and decided to throw a bunch of ingredients together. Seriously, is it that difficult to at least roast some beets?  


I left hungry as the paltry portion of whitefish (with many soft bones left in) barely made a dent in my appetite. Sure, they could skimp on the protein but at least load-up the plate with more sides (slivers of mushroom, turnip puree, and roasted vegetables). At the very least, give out a bread basket. Note, the beef is slightly larger – although my friends complained it was too salty.


Dessert was a minor improvement with a fancy sounding rosemary vanilla crème brûlée topped with pear tuille. While the actual dish didn’t resemble the name – there was no brûlée and somehow the rosemary was chocolate instead. At least it tasted decent.


I’m sure Chef René Rodriguez tried his best with the challenging outdoor conditions. But, the meal was a flop. They should really stop touting his accolade of being a Canada’s Top Chef winner. I’ve had better meals attending conferences.

Nevertheless, our 7:30pm dinner was the perfect seating – at the start there’s plenty of sunlight so you’re able to navigate easily into the dome; we’re treated to the descending sun for the first half of the meal; and after it gets dark, the lighting and illuminated domes creates a dazzling back drop. I loved the night-time experience and couldn’t believe the one and half hours was over … I didn’t want to leave and felt like I could party all night. You’re definitely here for the experience, not the food.


I can’t finish this post without correcting a piece of fake news – no homeless people were forced to vacate the site to make room for the domes. During the opening weekend of the dinner, OCAP made a lot of fuss that a homeless camp was demolished and people were evicted in preparation for the event. In reality, that camp was located 2km away and the City of Toronto removed the tents for safety reasons; over the winter fires have broken out killing people in the process.

Don’t get me wrong, I’m not disputing there’s a growing homeless problem in the city. It’s a visible issue that’s not only confined to downtown Toronto and something that has to be addressed. What I can’t agree with is how OCAP reacted to the event. Instead of protesting something that supports the Bentway and adds tax dollars into system, they could have approached the organizers to donate a portion of the proceeds to their cause or alternatively set-up a booth outside to raise awareness and solicit donations.

In a city where there’s a growing divide between the rich and the poor, do we really want to make the chasm even larger? Instead of pointing fingers and throwing insults, wouldn’t it be better to work together to enact positive change? 


How To Find Them
 Location: Toronto, Canada
 Address: 250 Fort York Boulevard

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog


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QJD (Quanjude) Peking Duck 全聚德 (Markham)


QJD or Quanjude has flew over the ocean from Beijing to Canada, and is one of the oldest Peking duck restaurants, operating since 1864. The Markham outpost is the second location outside of China (the first is in Melbourne) and is prominently set on the main floor of the Courtyard Marriott - just look for the towering duck statue. With the hotel comes a confusing parking situation: after asking the hotel’s concierge and restaurant staff we’re advised to park on the garage’s 4th floor and didn't need to pay for a ticket from the parking machine.

After settling into the sparkling white and turquoise dining room, I couldn’t help but drool over the carts of glistening ducks that just kept coming out – even tables of three (the smallest we could see) order duck. Our waiter suggests we put in the request for the Peking duck first, as it takes 30-minutes to prepare; a time-saving recommendation that allowed dinner to be finished in little over an hour.

Due to the long preparation time, all the other dishes come out first. QJD offers an extensive menu with a lot of offal items. We shied away from these but did try some atypical offering. One of these dishes was the Xi’an rice noodle dressed with spicy sauce ($11.99), which although described as cold, the knife cut noodles were thankfully warm. Overall, it’s a simple but enjoyable dish: the spicy sauce (bean paste mixed with chili oil) went nicely with the chewy noodles, crunchy julienned cucumbers, and spongy slivers of gluten.

Another little seen dish is the traditional Beijing style smoked chicken and tofu sheet roll ($15.99). While it looks pretty, the dish’s texture and flavour reminded everyone of cold mild Spam; for those who like the canned meat this could be fine, but for someone who doesn’t I was disappointed.


While the fried squid in pepper and salt ($18.99) was tender and had a great crunchy crust, it could stand to be drained longer and tasted like the chef forgot to add salt (although there was enough pepper). Luckily, we saved the chili oil from the chilled noodles, a good universal condiment, which helped to flavour the dish.


Finally, to balance out all the meat and carbs an order of sautéed snow pea shoots ($21.99) seemed ideal. It arrives in as a sizeable mound and was cooked nicely retaining the bright green colour and slight crunch.


After all the other dishes were finished, the main event … the DUCK ($118) … was served. The first teaser consists of bite-sized pieces of the oiliest skin – indulgent tastes you can augment with sugar.


Then the beautiful peony dish arrives - the reason you’d pay a $30 premium over their regular set. Since I’ve never had the "non-premium" version, I can’t comment whether you actually receive more of the fowl, however six hollow sesame seed buns are extra items with this combo. 


Presumably, since the buns arrive with the dish, these are meant to be eaten together. Sadly, the buns are cold and its dough is in dire need of seasoning; without adequate hoisin sauce, it’s rather plain – yet you don’t want to waste too much of the sauce as despite the hefty price the duck, each additional dish is another $1.39.


All the sudden, a manager arrives with a gong (how theatrical!) to announce the presentation of the rest of the duck. After the beautiful peony, everything else comes in a hacked up pile, seemingly to resemble the duck’s body. On the side, another dish holds slices of the duck’s neck and head – the neck is pretty tasteless but an interesting cut that’s not normally served.


QJD does provide plenty of steamed pancakes (24 to an order) all large enough to allow adequate folding around the ingredients. They’re unbelievably thin and elastic, one of the most impressive parts of the meal! Meanwhile, although the duck has glossy slightly crispy skin, it isn’t seasoned enough (especially the duck’s meat) so all the flavour comes from the condiments.


Surprisingly, despite the $118 price, there is no “second course”– typically lettuce wraps or the even a chopped-up carcass. Hence, even with all the dishes, it left our table of five comfortably satisfied but not overly full.

We opted for the cute duckling shaped crispy puff stuffed with date paste ($21.99) for dessert, which caused everyone to squeal like school girls when presented. In actuality, the overly thick pastry dough isn’t crispy and the dessert reminds me of a drier fig newton - picture worthy, but not an overly delicious dish. Luckily, we each received half a bowl of sweet almond soup, which although lukewarm helped to balance the crumbly dessert.


Without a doubt, QJD is nicely decorated and is a restaurant for celebrating an occasion or impressing guests. Unlike some Chinese restaurants, the service is also attentive and friendly: our waiter spoke three languages (so could answer everyone) and joked around with us.

Oddly, with all the branding elsewhere - from the gigantic duck out front to the duck chop stick holders) - their menu (the first thing a customer reads) looks like someone whipped it up on Excel and pressed print … not a drop of colour or even a logo in sight. I can understand they’re likely testing out the menu during their opening period, seeing what sells and adjusting accordingly, but at least pretty up the temporary document so it doesn’t paint such a stark contrast against everything else.


Duck statue, duck flowers, duckling desserts … all cute and flashy. Yet, I expected more from a restaurant that’s been operating for over 150 years. Who knows, maybe the recipe hasn’t changed since the Qing Dynasty and back then salt and spices were rare and used sparingly. Nowadays, it makes for a bland duck - pretty, but tasteless.

Overall mark - 6 out of 10


How To Find Them
 Location: Markham, Canada
 Address: 7095 Woodbine Avenue

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

Other Gastro World posts similar to this:


QJD Peking Duck Restaurant Menu, Reviews, Photos, Location and Info - Zomato