Ever since its opening a few short years ago, ‘Very Good Congee and Noodles King’s Square, Markham ‘ has been my go-to place for a bowl of delicious, hearty and well executed authentic Hong Kong Style Won-Ton noodles as well as their peerless Pig’s Liver rice congee.
Unfortunately, they are currently temporarily closed due to renovation. The result of relocating to a bigger space, one level up within the mall.
Today, for my occasional Cantonese noodle fix, I resorted to recommendations from a few trusted friends and relatives for an acceptable alternative. Receiving some fairly positive feedback is the relatively new, Markham branch of ‘3A Noodles’, whose North York flagship around Don Mills has been gaining a steady following.
I have already experienced first hand some of its products at home since 3A was also known for offering some quality frozen dumplings and dim sum products. The all shrimp, giant Won-Ton being a stand out and regular purchase item.
For my dine-in lunch, I opted for a bowl of regular Hong Kong style soup noodles with multiple toppings. This strategy would allow me to sample a number of their house speciality products. My protein heavy options included Chui-Hau braised beef brisket and tendons and their touted ‘ crispy and crunchy ‘ pigs liver.
The whole eating experience was a reflection of Good and really Bad!
The good being the ultra thin silver thread al-dente alkaline water egg noodle, dressed with a touch of lard and a sprinkle of diced yellowing chives served in a fairly flavourful pork bone and roasted flounder based soup. Both components were enjoyable and commendable……though the flounder taste component of the broth was less pronounced than some of their peers like Mr Congee, Won-ton Hut and Very Good. The tender and tasty brisket and tendons were well received.
Sadly, the whole experience was spoiled by their charging $1.75 extra for a pinch of shrimp eggs ( Very Good offered this condiment for free, as part of their normal soup noodle formula ) and their ‘deceptively good looking’ but way-way-way overcooked, bland, tough and hard pig’s liver. An absolute disaster that, after one unappealing bite, I left the four remaining pieces untouched!
Was this a one time slip by the chefs? Doubt I’ll try driving half an hour in the future to give them another chance to find out?
