@ CANTON-i, THE GARDENS
The best and most authentic Hong Kong cuisine in Malaysia would definitely be Canton-i Restaurant. A week ago. Sid
together with KY
were invited by Wai Kong
(PRkraft) and Jacqueline
(Canton-i) to taste Canton-i’s new extensive menu and was a new outlet. The best thing about Canton-i is that it believes of going the extra miles to ensure that its offerrings are not only aunthentic and of the higest quality but also healthy and wholesome. The food here uses high quality imported ingredients and condiments to ensure that the taste of each stays true to the orignal recipe from Hong Kong. Well, it’s wonton noodles are air-flown in weekly from there to maintain the freshness, high quality Canadian flour and the superior quality of eggs are used to create a firm and springy bite and a yellow luscious golden yellow color.
I just love the deco of this restaurant, rather artistic with beautiful engraved motifs such as butterflies, dragonflies and flowers. I am a chinese tea pot collector myself and upon seeing the availablity of them here just enhance my desire. The deco colour combination of ivory cream and dark pink really enchance the ambient and a more relax for dining.
We arrived early that day and we had something to munch and tasted the crispy bun with butter(RM4.00). I got to say the texture here tasted better compare to those available at kopitiam, it was soft, silky and top with crunchy crust. The butter was there to smoothen my throat, lovely I would say.
Fluffy pastry is always the key ingredient that will melt me right away when it comes to having a gorgeous egg tart, just like being with the company of beautiful ladies. Fluffy, crispy, crunchy and the egg custard just melts right into my mouth and I found it here in Canton-i. It was such a blessing and my day was filled with wonderful and a delited smile, it was my day. . . . simple yet delicious Egg Tart(RM5.00).
Next to it was a plate of Roasted BBQ Pork Pastry(RM5.00). The pastry here always set the standard, fluffy and you can peal the layer by layer. The fillings of the roasted bbq pork was so desirable too.
The Deep Fried Cutttlefish Pancake(RM13) was tasty enough to make me wanting for another piece. I usually have deep fried fish cake but this one tasted really good, can really smell the scent of cuttlefish.
I just love this Steamed Egg Yolk and Custard Bun(RM6.00), just adored the smell of fresh egg yolk and dripping custard. The bun looks lovely too, an attractive voilet color. I was told that it should be eaten while it is still warm.
The Signature Prawn Wanton Noodles(RM11.80 soup/RM12.80 dry) truly a signature by itself. Although the price is high but the succulent prawn wanton was marvelluos, huge. crunchy and able to retained its freshness. The wanton noodle also had its class of its own, thin, crunchy and perfectly cooked. In Malaysia our wanton noodle is thicker to be compared.
Wow! this is awesome, the pork ribs were stewed to perfection, so soft that it melted in my mouth and so juicy too. This is the dish worth trying, something you will never forget about, The Japanese Stewed Pork Rib Wonton Noodles(RM11.80 soup/ RM12.80 dry).
Here came the dish of the day, The Roast Goose(RM138 Whole/ RM68 Half/ RM32 Regular). It was done so perfectly, tender inside and crispy outside, It did not had the ducling taste either, just another lovely jewel.
Hahahahaha . . . . . I told Suan how we adored a good and perfect piece of roasted pork belly. It was shocking to find that this restaurant also served such a perfection Honey Glazed Roasted Pork Belly(2 combination RM24). I was so indulged into it that I requested for another plate . . . . hahahaha . . . I guess that’s showed how we had enjoyed our food.
Here was another type of dumpling that I had enjoyed indulging into, The Steamed Pea-Sprout Dumpling with Scallop(RM10), it was delicious. I just love the tsate of the pea-sprout, tasted so greeny fresh which was very unique.
I can still recall of having fresh carp fish in Beijing last year, while there I had it in shashimi form over lovely washabi but I found carp fish here too, how awesome can it be. I was a bit scaptic about this dish before I tried. As it was imported, suchly it will not taste as good as having a fresh one but I was wrong. The taste and smell of the carp fish was retained in the carp fish balls, it was fantastic. Carp fish balls & Lecttuce Congee(RM11.80) is a must to have!
Sidney loved The Steam American Veal Ribs with Black Pepper Sauce(RM13.00) and I agreed with him too. It was done perfect, it was so soft, tender and succulent too. Delicious is what I would describe.
Here came The Steam Rice Flour Noodle with Chinese Dough Fritters(RM7.80) and tasted good but need to be eaten right away as the fritter will turn soggy when it soaked too long in the sauce as I prefer my fritters to be crunchy.
I just love having superior soup and I managed to taste The Steam Shark Fin Dumpling in Superior Soup(RM15). It was awesome delicious, soaking the dumpling in the superior soup was unimaginable and sipping it with such an aroma.
Have you seen a gigantic cuttlefish? It was my first time and was told it was from the sea of the East Malaysia. They had it braised in dark sauce and served it with marinated beadcurd and egg in teochew style. It was an interesting cuttlefish!
I was told this was a healthy steam bun as wheat was used. The bun was soft and tender, nice. Steam Wheat Bun(RM4.50).
I had been hunting this dessert for something now after hearing it from Chef Steven. He was amazed about this curd milk as the only experience we usually had was the beancurd(tau foo fah). Spooning into this Double Boiled Fresh Milk with Ginger Sauce(RM8.00) was amazing. It was so lovely, such a soft and silky texture and the ginger sauce enriched the dessert with a kick!
Have you tasted deep fried durian pancake before? This was my first time and I liked it. it was crispy and the durian fillings was fresh and not too sweet either , was just perfect. Deep Fried Durian Pancake(RM8.00).
If you are not dining in, you can have them pack home too!
The perfect accompaniment for the snacks would be the famous Hong Kong-style “pantyhose” milk tea – a reference to the long sackcloth used to filter the fragrant misture of black Ceylon tea leaves. Here, the tea is made with the Dutch-made Black & White brand of evaporated milk imported from Hong Kong to obtaine the original taste. Look, look here we have KY
to show you how he enjoyed “pantyhose” milk tea with Black & White evaporated milk. He truly enjoyed it! lol!
Dragon-i outlets are showcasing their Shanghainese Hary Crab dishes starting now and I would defintely drop by. Accidently I got three Canton-i/Dragon-i RM50 vouchers and I would like to give them away so that the winners get to try some of those delicious dishes. To qualify this, just leave a comment on the post(also your contact) and I will draw 3 lucky winners. I will announce the winners after my Singapore trip, be back end of next week.
So take care and have a great weekend . . . . Love Sunny Yaw