Top Cantonese Cuisine Restaurant

On kingsway near earles, tc saw a little worse for the use from outside (the makes wash the brandy would help much) but perhaps that means that eating is so good that they don't care about the brandy! any way we offered the winds in advance, and it turned out to be our best decision from Sunday morning! we sat in the dining room immediately, which was obviously redesigned to allow a social disintegration. the deepthroat fried squid with spicy salt was very good. everything came directly from the frit or wok at our table. the inkfish was hot and simply pleasant chewing. the jalapenos were not mild, so one or two discs provided a pleasant incineration. there was also a lot of garlic. the chicken feet in black bean sauce were nicely delicate and tasteful. they were on the huge size and offered a lot to eat. at $6.75, this is a bit a little bit a little bit compared to the chicken paws' that we had a cold tee, but really, they need to look at the environment and vibe. not that there is something wrong with the vibe here, but it is nowhere near as hip' as cold tea. that were some of the best har gow we ever had! the garnel itself was just cooked and in surprisingly large pieces, the wonderful texture was retained. there were also many garnels. the wrapping was only thick enough to contain the filling. perfect! the muted bun with walking buns were also amazing. the ginger aroma was significant and made the rolls in the ultimate comfort bite. again they were not cheap with the filling. Don't miss them! we almost always order a version of reisrolle. this was steamed with rice rolls and it was not our favorite. not that there was something wrong with the preparation of tc. the castor was delicate and beautifully structured, but the chop meat is only a not too tasteful choice. we like this better with Chinese donut. Finally we had deepthroat fried minced pork with dried garnels and these were also very special. hot from the frit and crispy on the outside. the filling was delicious. order them too! So I love it when something unplanned works well. it is good to be flexible. this turned out to be a part of the best dimsum we had in a long time! as usual, we had a few eating to take home, but a few could easily eat here for under $40. the room is actually pretty and comfortable. our server were friendly and efficient!

The top cantonese cuisine restaurant is located in a small small shopping center at the corner kingsway and earles in vancouver. when we arrived at a weekend to dinner, we were surprised that it was not excessively busy (which is not a good sign for a Chinese restaurant.) almost at the arrival was our waiter encouraging us to get their special winter melon suppe. if they are Chinese, they probably have wintermelon soup before prepared to house. if not, just put yourself a huge watermelon with white meat on the inside, which is quite blasphemy and tasteless. Usually the meat is divided into manageable pieces and the resulting suppe is light and mild.

The food that we ordered was good; but that apply to many restaurants that I had dined at during the past three (3) weeks just before the Coronavirus changed everything for all restaurateur . My first impression when I saw the exterior of the Top Cantonese Cuisine Restaurant is that this restaurant need a upgrade and renovation. Parking was a premium and it was difficult to find free parking. There are just too many store with many customers, all wanting the few parking spaces! However we received good service, the food was good, creatively presented and the décor was how I picture what a Chinese restaurant should look like. Our waiter ensured that we had a full pot of Chinese tea and if we require anything. I am sure that this restaurant have been filled with many appreciative patrons in better days before COVID-19 crisis. Still a fine place to have a decent breakfast, lunch, supper or late meal!

Top Cantonese Cuisine Restaurant is located in a cramped little mini mall on the corner of Kingsway and Earles in Vancouver. When we arrived for dinner on a weekend, we were surprised that it wasn’t overly busy usually not a good sign for a Chinese restaurant). Almost upon arrival, our waiter was encouraging us to get their special Winter Melon Soup. If you’re Chinese, you’ve probably had winter melon soup before prepared at home. If not, just imagine a giant watermelon with white flesh on the inside that is fairly bland and tasteless. Usually, the flesh is diced into manageable chunks and the resulting soup is light and mild. The winter melon soup here is prepared and presented in the way you might see at a Chinese banquet or special dinner. In this case, the soup is simmered with duck, scallop, shrimp, and crab inside the hollowed out melon itself and presented at the table in an elaborate golden-hued metal container. Presentation was on point and the tender winter melon flesh absorbed the flavours of the broth. The waiter will serve this soup for you and will carefully mix up the filling along with scrapings of the inner winter melon flesh before doling it out into your bowl. We ordered a bit much for 4 people – that winter melon soup dish is rather large and could count as a vegetable dish by itself. Next up was the Peking Duck. The meaty slices of duck and skin were presented on a layer of crisp shrimp chips. Did you ever notice that there’s always more duck slices than there are wrappers? The 2-course Peking Duck included Duck Lettuce Wrap where the meaty diced cubes of duck meat were accompanied by lap cheong a type of fatty Chinese sausage). And, of course, no Chinese dinner would be complete without some type of seafood.. in this case, Lobster with Yee Mein Noodles. The lobster was well prepared and stir-fried in a green onion and ginger sauce and there was plenty of yee mein noodles under the 2lb lobster to soak up that sauce. In hindsight, we probably didn’t need to order 2 veggie dishes given the size of the winter melon our waiter actually tried to talk us out of ordering 2 veggie dishes). The pea tips and choy sum were simply pan-fried with garlic. We came back at the end of June for dim sum and the restaurant was decidedly busier. The Deep Fried Taro Dumplings $5.25) were the first to arrive at the table and had the characteristic fluffy/crispy exterior with a pork filling. The Steamed Spareribs $5.95) and the Minced Beef Rice Rolls $5.95) arrived shortly thereafter. Actually, we were pleasantly surprised that most of our dishes came out rather quickly. I felt like the Eggplant with Fish/Shrimp Paste $6.25) was overly fried as the exterior was a bit too crispy and hard. On the other hand, the Prawn and Scallop Dumplings $5.95) was pretty well executed with a soft and slippery wrapper encasing plump shrimp and topped off with scallop and roe. Another miss for me was the Steamed Tripe in Ginger and Green Onion Sauce $6.25) as I thought it was just a bit too chewy – even for tripe. The final dish to arrive at our table was the best of the bunch… the Egg Tarts $4.50) were freshly made and served hot with the jiggly egg custard encased by a flaky pastry shell. Overall, the food was pretty good here but some of the dim sum items could have been better. Service was also a bit of a miss when it got busier in the restaurant as it was difficult to catch the attention of the waiters.

Snowy night around 9:00. No customers but me. Order a few items one of which was Chicken Chow Mein with Crispy Noodles. Got home to a dried uncooked pile of old looking crunchy crisp noodles with not a sliver of chicken or vegetable or sauce of any kind. Just of a dry highly unappetizing container of (deleted). The other two items were fair at best.