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The opening of this new-kid-on-the-block was a fine example of the result of Toronto’s competitive, cut-throat restaurant business. The existence of this new entity was made possible by the owner’s ability to anchor its kitchen with chefs whom he managed to lure away from neighborhood rivals……Chi-Star and StarChiva. As a result, there is a certain familiarity and deja vu to the lay-out and signature dishes presented on the Kingsfeld menu.
Occupying the cavernous space of the previous Boston Pizza, our party of seven arrived at 7.00pm to a packed front-of-the-house. The eye-pleasing, sparkling decoration is elegant and very contemporary looking. The brightly lit space, adorned with huge chrome mirrors and modern design chandeliers.
Instead of picking a fixed price ‘Lobster or King Crab centric‘ set menu from a huge combination/permutation selection, we decided to opt for a pick-our-own approach. Our choices, focusing on less extravagant but more traditional and authentic Cantonese fare, were itemized in a varied stand-alone a-la-carte section.
Our overall impression towards the dishes we ordered were most favorable, memorable and enjoyable. The result from meticulous and excellent execution by a competent and extremely high standard kitchen. We had:
- Double boiled ‘Four Treasure’ soup ( Shan-tong chicken broth,
Chinese mushroom, dried scallops, dried conch, chicken feet and
Chinese herbs ) - delicate and packed with an amazing umami
profile. - House signature ‘Grand-Father, 5 taste components’ braised duck
- exquisite and complex tasting. Lip smacking good!
- Premium top soy marinated free range chicken ( advanced order )
- wonderfully well seasoned! Chicken perfectly cooked.Top notch!
- Sauteed pea sprouts with freshly shucked crab meat - the only ho-
hum dish of the evening. Bland and under-seasoned. Pea sprouts
lacked tenderness. - Wok-fried sliced veal with mushroom medley - loaded with wok-
hay, both the meat and mushrooms were well seared and
caramelized. - Braised Tofu with mixed green and mushrooms - better execution
than most. - Fried Pork spare ribs with preserved olive paste glaze - sticky,
sweet and finger-licking-good! - Complimentary Red-date and Dried longan fruit dessert soup,
Almond and black sesame jello pudding
Our bottle of ‘ still young and fairly tannic ‘ 2008 Monte-forte d’Alba Barolo paired well with most of the dishes
Offering great food, fair pricing and excellent and attentive service, Kingsfield is a worthy replacement for the ‘ down-hill ‘ ‘Chi-star ‘ and ‘ Starchiva ‘. IMHO, a ‘ must-visit ‘ destination for fine Cantonese, seafood focused cuisine in the RIchmond Hill/Markham neighbourhood.: please include [City, Neighborhood] in your post title above. If the topic is about a specific eatery, please click the ‘Add Location’ button to enter the address, so your topic shows up in the Topic Map.
