It was a cold and rainy night and we just came off work late and hungry. Wanting to try a new restaurant but at the same time craving for some Chinese Soup, we decided to eat at La Chine Cuisine, a restaurant tucked away in a corner plaza of East Beaver Creek that I've never thought of visiting till tonight.
The restaurant focuses on Fine Dining Cantonese Fare with a few signature dishes from the chef. Hungry we decided to order the set Dinner Menu which was decently priced with an addition of Noodles for Calvin.
Like other Chinese Restaurants, the Daily Soup was hearty and delicious. The flavors of the Pork Bones and assorted Root Vegetables were well drawn out from the hours of boiling. My favorite was the fork tender meat from the pork bones.
Fried Crab Claws with Almond
The Crab Claws was fried with Sliced Almonds which added a nutty flavor to the mixture of minced Crab Meat and Fish Paste. The Almonds also gave it a nice light crunchy texture.
Stir Fried Snow Peas with Scallops and Garoupa Slices
The Snow Peas had a nice crunch and the Garoupa Slices was very smooth in texture and the Scallops were juicy and tender. A simple dish that was expertly prepared.
Steamed Free Range Chicken
A signature dish of the restaurant. The Chicken was quite good with the meat having a little more bite than your regular Chicken. The flavor of the chicken however wasn't as strong as what you would have in Hong Kong, KL or Guangzhou. This has nothing to do with the chef but rather the breed of the Chicken I think.
Braised Ox-Tail with Red Wine
The Ox-Tail was fork tender but I did not really taste any Red Wine in the thick and rich gravy.
Stir-Fried Lobster with Soy Sauce
One of my favorite methods of preparing Lobster. The meat was succulent and the Sweet Soy Sauce Dressing coated the meat really well giving it an excellent flavor.
Braised E-Fu Noodles
This wasn't part of the set menu but Calvin wanted some noodles. The texture was good with the Noodles being really soft to the point you could slurp them down. Being Cantonese Braised E-Fu Noodles flavor was little bland compared with my favorite Malaysian-Style Braised E-Fu Noodles in Malaysia which has a much bolder flavor
Braised Bok Choy with Assorted Mushrooms
There were Shimeji, King Oyster, Button and Chinese Dried Mushrooms that was tossed in an Oyster Based Sauce that is topped on the Bok Choy. The softer texture of the Mushrooms was meant to contrast with the crispy texture of the Bok Choy.
Surprisingly the Creme Brulee was actually pretty good. It is lighter in texture than most Creme Brulee's but had a very strong custard flavor.
Deep-Fried Black Sesame Balls
A signature dessert of the restaurant that Verna had to order. The Texture was very good with the Balls having a light crunch that is than followed by a soft gelatinous like texture. The Black Sesame filling literally oozed out of the balls upon piercing and was delicious!
The price at La Chine Cuisine is a little higher than neighboring Cantonese Restaurants but the food was good particularly their Lobster, Creme Brulee and Deep-Fried Sesame Balls. If your looking for a smaller, quieter and more intimate place for some good Cantonese Food La Chine maybe the place to go.
Price: $$$ (Approximately USD $25 per person)
Address: 165 East Beaver Creek Road, Richmond Hill, ON, Canada
Tel: +1 905-731-3889
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