Seven years in the planning, my buddy Zhao Kun finally flew from way down under (New Zealand) to visit me in Toronto. With only three weeks to spare I was determined to give him an enjoyable holiday as we travel through Toronto, Montreal, Vancouver and New York. His itinerary not only included sightseeing attractions but more importantly food!
Touching down at 7:30pm Saturday, I wanted to first start Zhao Kun’s meal with Crabs and we decided upon Saigon Star to sample not only their Curry Crabs but also their Fine Dining Vietnamese Food, which Zhao Kun has never tried before. Twelve of my closest friends came for dinner that night and which made it possible for us to order most of the restaurant’s signature dishes.
Grilled Pork Neck
The pork neck was tender but chewy at the same time. It had nice balance between meat and fat and was delicious with the sugar and soy sauce marinade.
Grilled Rack of Lamb
The lamb was very tender and was cooked to a perfect medium. The flavor was similar to that of the Grilled Pork Neck where it was a little sweet and had a soy-sauce flavor. It was very good when dipped with the Fish Sauce Dip.
The oysters were huge and were grilled just right allowing it to be slightly cooked but maintaining its juiciness. The topping of Garlic and Butter was very good with the oysters
Grilled Sea Eel
Recommended by our server this was my favorite of the night. The Eel had a nice chewy texture and was grilled with a marinade that tasted of lemongrass, garlic, shallots, sugar and soy sauce. It tasted so fresh and the charring it gave it a nice crispy texture on the skin
Curry Dungeness Crab
The dish that we all came for. We ordered two large crabs that were fresh from the Tank. It was perfectly cooked with the meat very moist and juicy and the killer curry sauce was thick and packed a lot of flavor from the Crab Roe. We ordered baskets of Baguettes to mop up the sauce.
Grilled Cho-Lon Prawns
This dish came highly recommended from Helena and I was glad we ordered it. The prawns were huge and had a lot of meat and roe. It shared a similar texture to lobster meat. The topping sauce was on the sweet side but went well with the prawn!
Grilled Chicken with Nam Yue Sauce
Sam’s favorite. The chicken was grilled tender and was delicious with the Savory Nam Yue Sauce. For those of you that are not familiar with Nam Yue it is basically a type of fermented Chinese Bean Curd. It is great with meats and poultry!
The Cod Fish was lightly fried creating a nice crisp texture on the outside which went well with the smooth meat of the Cod Fish. The fattiness of the fish was cut from the sweet and sour Mango Relish.
Kang Kung Belacan
The Kang Kung was cooked to a soft state but still maintained some crunch. The Belacan sauce however was a little too wet for my liking but it still packed quite a strong shrimp flavor.
Pineapple Fried Rice
The Fried Rice was good but it definitely was not Pineapple Fried Rice. It lacked Pineapple and Curry flavor that is in Thai Pineapple Fried Rice.
We were all stuff at the end of our meal. It was surprising how every dish we ordered was actually good! Anyone looking for some great fine dining Vietnamese-Chinese Food should give this place a try and order some of the dishes we had. The food for the twelve of us were CAD $460 including tips and taxes.
Price: $$$$ (Under USD $40 per person)
Address: 330 Highway 7 East Richmond Hill, ON L4B 1A6
Tel: +1 (905) 731-7221