This mega size-cavernous restaurant complex is without doubt, GTA’s current hottest and most popular venue for Lobsters or King Crab. Multiple preparation methods ( Hong Kong Typhoon Shelter Style, Maggi sauce, Ginger & Scallions, Salted duck egg yolk coating, poached in Shan-Tong broth, steamed with egg white and sea-salt…etc ) are offered. The final product is then artfully presented in an instagrammable, gimmicky pyramid tower formation.
Lined wall to wall with fish tanks packed with lIve crustaceans as well as multiple cold rooms displaying aged Angus Beef steak. The sheer presence of these impressive display units was definitely wow worthy!..and I have yet to mention the temperature controlled, floor to ceiling wine coolers, showing off their fine and rarely seen collection of Bordeaux First Growth ( Lafite, Latour, Margaux, Haut Brion….even Petrus ) and some fine Red Burgundies including DRC La Tache and Grands-Echezaux! Very Impressive!..a rare sight for a Chinese restaurant!
Our party of 5 settled for a Jumbo Lobster Set Menu consisting of the following courses: (additional surcharges applied for preparation methods differed from the regular option)
- Double boiled Soup of the day featuring Silkened Chicken with Chinese Herbs.
- Charbroiled 16 oz Angus striploin resting in sizzling garlic, herbed butter.
- 5.5 Pounds East Coast Lobster prepared with salted duck egg yolk coating
- Pan fried whole live Sea Bass with Maggi sauce glaze
- Sweet and Sour Pork
- Sauteed Pea Shoots with King Mushrooms
- Dessert of Osmanthus and Coconut jello.
Most of you must be eager to know the outcome of this visually impressive dinner?!
Well, when my overall assessment pointed to the Charbroiled Striploin steak as being the sole highlight of a Lobster centric meal in a specialty seafood Chinese restaurant. One must come to the conclusion that something is definitely off?!
For the amount of money being charged, one would expect near perfect execution of the food. Unfortunately, in our case, that was not so…..especially when it comes to the preparation of our Star of the evening - the Lobster! It was overcooked and the supposedly gooey, finger-licking-good coating was overly dry, the flavour profile unseasoned and bland.
The Sea Bass was enjoyable and delicious, though the finishing could see a touch more crispiness?!
Both the Sweet and Sour Pork and the Stir-fried Vegetables were above average acceptable, but nothing to write home about!
So, that leaves the piece of perfectly cooked, medium rare and tender piece of meat! Gorgeous crust, juicy and pink interior, resting on a bed of sizzling hot herbed and garlic butter! Commendable and cooked to near perfection!..but the only standout dish in a Chinese restaurant seafood centric menu??? Puzzled and speechless!
BTW, our friendly, professional and attentive lady server was surprisingly praiseworthy! A rarity dining out in Chinese restaurants these days?
In conclusion, an interesting restaurant for showcasing visitors and out-of-towners, unique and insta-gramable Chinese ways of preparing crustaceans and seafood. However, for an a la carte approach, there are IMHO, other establishments in town that could execute King Crab and Lobster significantly better.
