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    Lai Wah Heen

    3.7 (241 reviews)
    PriceyDim Sum, Cantonese
    Closed 10:00 am - 10:00 pm

    Lai Wah Heen Photos

    Business Info

    LAI WAH HEEN ATMOSPHERE

    What's the vibe?
    Classy
    Upscale
    Quiet
    Good for kids

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    Interior
    John J.

    This is an upscale Cantonese restaurant specializing in Dim Sum. Located on the 2nd floor of the Doubletree Hotel on Chestnut. Food (4/5) - they have a mix of a la carte items and two fixed price set course ones. Mix of small and large plates ideal for sharing with a group. Food presentation is top notch across the board and all the items are premium priced vs most any dim sum restaurant in Toronto. - Scallop & Prawn Dumplings - the signature dim sum dish - it's a creative colourful fish shaped dumpling. Beautiful presentation and very nice overall. Came in a bowl with a spinach soup. Only callout was it was hard to taste the scallop. - River Prawn with Honeydew and Mango - thought this was the best dim sum dish imo. Nice mixture of delicious prawn on top of a honeydew base and swirled mango top. - Uni Siu Mai - it was pretty good overall. Not a big fan of uni but sucked it up and ate it lol. - Char Siu - it was pretty good overall as well however did take a bit to get it. 13 spices mixed in the sauce with honey. Meat was good with minimal fat and cooked properly. - Foraged Mushroom and Vegetable Fried Rice - interesting mix of items unlike anything I have ever had. Multiple mushrooms and diced vegetables with what tasted like some form of rice crispies. The mix seemed to work though... although I found it on the bland side overall. - Snow Chrysanthemum Tea - a somewhat rare flower tea from high altitude areas in China. Had a nice flavour and soothing feel to it. Service (4.5/5) - the service was very solid and professional... very attentive and our server was friendly and explained both menu choices and each item. Checked in many times to see all was good and to refill water, clean plates, etc. Floor manager also checked in a few times. Char Siu took a long time to arrive but rest of the items were fairly quick. Atmosphere (4.5/5) - it is a dim, upscale intimate layout with a good mix of ample spaced tables and booth plus a center bar. High quality plates and cutlery. Nice upscale bathrooms. Overall (4.25/5) - I don't take price into account in my food ratings usually but will call out that the menu items are on the overpriced side vs. some less glamourous dim sum restaurants. However, presentation is top notch. My only other callout is some of the food items were on the understated side and could use some additional spices/flavours. Service and atmosphere top notch and met my expectations for an upscale restaurant.

    Christine C.

    The venue is beautiful. The bar, dining areas, and even the bathrooms were designed with the intention of looking cery upscale. It's very moody and intimate of a vibe with the low lighting. It was quite dark where we sat that it made us feel like it was the evening, despite it being around noon. Upon being seated for lunch, we were shown a selection of teas and our server asked us which one we wanted. We made the rookie mistake by not realizing that you get a whole pot of the tea, since we were treating this more like fone dining portions versus what you get at dimsum. Had our server mentioned that it was by the teapot, we would have preferred to have shared one instead. We recieved a complimentary cold chrysanthemum tea that was sweetened that was very tasty and not too sweet. The candied foie gras was beautifully presented to us. I normally find foie gras can taste too salty or heavy, but it was pleasantly light and flavorful. The crispy shrimp cheung fan was one of my favourites of all the items we ate. The shrimp filling was crispy and generous, the cheung fan was perfectly cooked, and the soy sauce had a really nice seafood umami flavour. The scallop and prawn dumplings are beautiful, but I could not taste any scallop in the filling. It would have been better off just being prawn with "lilypad" shaped scallops on the side or something. The uni siu mai was a really nice pairing. The uni makes the siu mai feel less greasy. However, it just felt like regular siu mai, just with uni on top. The lychee shrimp balls are, again, presented beautifully. The use of rice puffs was a nice touch, and it added a great crunch to each bite. The mint really brightens up the flavours really well. We ended our lunch with two slices complimentary asian pears that were light and refreshing. As for the service, it was very average. I've had my fair share of fine dining experiences before, so I was expecting really good service. What we recieved was a server that was straight business, in and out. They were not personable, didn't share personal reccomenations, and didn't say anything else to us other than the name of our dishes. We're very easygoing people and came open to spend. In my past experiences, a great server can easily convince me to order more as a result. Instead, they forgot our order twice, and brought the wrong dishes to our table. Was the food beautiful? Yes. Is the food tasty? 100%. Can I find good quality dumsum without the gimmicks for significantly less? Absolutely. We kept saying over lunch that it reminds us a lot of dimsum at our usual favourite spots, only to find out that they are the same owners. Where I can understand an elevated experience requires elevated ingredients to justify premium pricing, aside from the nice presentation and luxury toppings, the quality of the dimsum is just as good as the regular items at their other restaurants. When the window of food quality comparison is that close and the value is so significantly different, I can understand why some people question their pricing.

    Shoolin S.

    We had an amazing time at Lai Wah Heen. We ordered the general tso chicken and peeking duck friend rice. Loved the crispy elements on both dishes and the fried rice was really good the smoky flavours were delicious. The drinks we ordered were also good. Not great some pairings didn't really go super well together. But the food more than made up for it. The service was exceptional and the ambience was amazing. Everything was clean and I loved the little touches to elevate our experience. Seating was spacious and I really appreciated that! Excited to come back and try more of their food!

    Tasting menu
    Rachel L.

    I had an amazing experience here for dinner back in October. As someone who is Chinese and goes out for Chinese food fairly often in the suburbs, spending $100+ on Chinese food was steep. And honestly, I went in thinking I would be ripped off. When I first walked in to the restaurant, it gave a very high-end experience. The decor, the cutlery, the service everything was top-notch. Our server greeted us, handed us these lit up, menus, followed by offering us an exquisite variations of tea. And we also got these complimentary delicious cantaloup to start. If I'm not mistaken, these are similar to the Japanese cantaloupes and apparently grown locally in one of their farms. I got the $139 tasting menu which was 9 courses. And honestly, each course blew me away. As someone who eats most of these dishes pretty frequent they were able to put a very unique touch to them. A few of my favourites: - hot and sour soup (the way they cut up their tofu was so unique, and the flavours hit the spot) - scallop and prawn dumpling (shaped like a fish and the details was insane) - roasted goose liver, pork & roasted pork belly (the texture and the flavours were nothing like I imagined it to be and everyone at the table loved it) - lion's mane sweet & sour fritters (similar to sweet and sour pork but mushrooms!!! and so well plated) Honestly, every dish was really good. We also got the stirfry beef flat rice noodle on the side, which had a decent amount of wok hay. The only thing I didn't love was the dragon fruit tart at the end - it tasted like a regular milk tart. They also gave us complimentary golden kiwi which was a perfect end to our meal. I was so full by the end of the nine courses. I went in with little expectations and left telling everyone, including my traditional Chinese parents about this place. I got their lychee cocktail and it was really good too! For the quality of food they are serving and the service they provided, I definitely think it's worth the price. It's a perfect place for a special night out or a date night!

    Goji Berry Tea, Chrysanthemum Tea, Wild Mushrooms & Truffle Crystal Dumplings, Lobster Dumpling
    Sel Z.

    Downgrading my review and rating from 8 years ago. Lai Wah Heen recently re-opened under a new owner and chefs earlier this year, so I went back to see if it still lived up to the hype from almost a decade ago. Unfortunately things seemed to have gone downhill since the ownership change. There were some positives, like how they renovated the place and the interior of the restaurant now looks a lot modern, luxurious, and classy compared to the old restaurant (that retained its classic Chinese / dim sum restaurant look, which I kind of liked for its old-school charm). Another positive aspect was that all the staff were courteous, helpful, and service was still pretty good (the typical attentive service you'd get when dining in a high-end dining restaurant). We were presented with a complimentary small cup of cold chrysanthemum tea which was really tasty and refreshing, a small piece of Muscat grape, and a "dessert" of 2 slices of Asian pear in the end - all nice gestures that elevated the experience. They also provided a selection of teas that were not typically offered in other, more average dim sum restaurants. We chose the goji berry tea and chrysanthemum tea, which were both excellent. The logistics of the menu and food, however, made me feel that it was not worth the high price tag compared to what you'd get at other Chinese and dim sum restaurants. They listed a number of larger plate dishes in the same dim sum menu, so we were under the impression that everything would be available during dim sum hours, which started at 10 am. Apparently that was not the case, and we were told that they would only be available until after 11 am. They cited the reason was because those were bigger dishes and needed to wait for another chef to come, and would take time for the chef to prepare in the kitchen - which was understandable. We asked if we could pre-order so the chef could cook them when they arrive (we were willing to wait), but we were discouraged from doing so. The manager came and told us that we only had 1.5 hours time limit for dim sum (even though the restaurant was 90% empty at that time). I'd expect that time limit to be communicated in a busy or less posh dim sum place, so it was a surprise but we didn't make a fuss. Then the waitress kept telling us to order other items from the dim sum menu (instead of putting our order in for the other dishes we wanted, which were the larger dishes that were part of the dim sum menu)... so we just complied. Then later, we saw another table (which came and were seated at the exact same time that we did) got one of the large dishes that we wanted (so they were allowed to order those but we didn't?). Perhaps they should make it clear which dishes would be available at what time right in the menu, to avoid any confusion and set the expectation straight. Another disappointing aspect was the food itself. The dim sum dishes were plated very beautifully and creatively - like works of art. But the dough / carb-to-protein ratio was very high. The dumplings, as beautiful, colourful, and laden with expensive ingredients as they were, did not taste as good as they used to from back when the old restaurant was still around. The tastes now were just average. The exceptions were the Wild Mushrooms Crystal Dumplings and Seasonal Mushrooms Cheung Fan - the assorted mushrooms in these two were excellent, as we could really taste the truffle. The rest of the dim sum items tasted sort of plain - nothing special. The Grouper Congee was alright; we appreciated the amount of grouper and abalone slices that were put in (comparing it to congee that we'd get at other Chinese restaurants).

    Scallop and Prawn Dumpling - 2 pcs ($29)
    Chuan C.

    This restaurant has been known as a Cantonese Chinese fine dining venue for 30 years (opened in 1995). It was closed for two years and reopened (soft-opened on 2025-07-03) under new ownership, under the same name. It was completely renovated to be modern with a darkened vibe. Even the washroom looked amazing. The dinner menu is elegantly back-lit, which is unique to addresses the ability to read a menu in a darkened setting. The previous restaurant had a few dishes that were photo-worthy. But the new restaurant has about 80% photo-worthy dishes, with some of them as works of art! The quality is amazing, but so is the price (on the high side). But if you learn about the quality of the ingredients used, you will know why. Unfortunately the management prefers to explain each dish as they are presented. I did say to the general manager that people might want to know about the quality before they would want to come and pay high prices. I think they are relying on 30 years of reputation. As an example, the Wucheang Jasmin Rice is only harvested every 3 years; only some of the harvest comes to Canada. So you are paying for a bowl of rice with a distinctive taste and rarity. There are two co-executive chefs: Chef Huang Zhenging and Chef Heyden Sin, two of the best chefs from China. They were already cooking radical dishes in China, prior to coming to Lai Wah Heen. They reimagine classic Cantonese dishes with modern presentation, incorporating locally sourced ingredients, including produce from the restaurant owner's organic farm in Brampton. Most ingredients are from within Canada. We ordered the following: 1. Passionfruit Juice x 2 ($8 x 2). 2. Snow Chrysanthemum Tea ($18). 3. Prawn & Scallop Hot and Sour Soup ($19). Bamboo shoots, wood ear mushrooms, silken tofu. 4. Spinach Soup with Foraged Mushroom ($19). Moral mushrooms, Shiitake mushrooms, cauliflower. 5. Black Cod Croquettes with Black Vinegar Glacées ($37). Shanxi aged balsamic, Cantonese baby ginger, lime zest. 6. Scallop and Prawn Dumpling - 2 pcs, x 2 ($29 x 2). Jicama, squid ink, spinach consommé. 7. Crispy Roast Pork Belly - 6 pcs ($47). Heritage pork, crepe, truffle. 8. Gon Chow Ngau Ho ($39). Rice noodle, Canadian prime beef, yellow chives. 9. Seasonal Vegetables ($35). Poached amaranth greens in garlic broth, topped with goji berries and garlic cloves. 10. Sweet & Sour Lion's Mane Fritters ($47). Tomato confit, fungi, candied hawthorn berry. 11. Rice ($7). Steamed Wucheang jasmin rice. 12. Steamed Pumpkin and Cheese Bun x 2 ($23 x 2). 13. Sago Panna Cotta ($19). Mango, pomelo, strawberry. The customer service was excellent. The Chrysanthemum Tea uses Snow Chrysanthemum flowers from Thibet. It has a very subtle taste so you have to steep the tea longer if you wish a stronger taste. They also give you rock candy sticks to stir sweetness into your tea. The Hot and Sour Soup was amazing. The Spinach Soup with Foraged Mushrooms was delicious. The Black Cod Croquettes was presented in a little basket, shared like a wooden boat. The Dumpling is one of the most photographed dish, being in the shape of koi fish, with realistic skin including the sheen. It is set in a vibrant green spinach consome, that acts as an algae-covered koi pond that the fish swim in! The Roast Pork Belly are the most beautiful pork belly I have seen! The pork skin was indeed crispy! They put a generous amount of truffle on each pork belly piece! Nice touch. They use Heritage Pork, from the shoulder blade. The prime beef in the Gon Chow Ngau Ho dish was extremely tender. The bean sprouts have the head and tail removed so that only the silver section is served; this has only been done at fine dining restaurants in east Asia. Lai Wah Heen is the only restaurant in Canada that serves bean sprouts this way! The Vegetables consist of poached amaranth greens in garlic broth, topped with goji berries and garlic cloves. The greens and broth were good and I love goji berries. The Sweet & Sour Lion's Mane Fritters is another beautiful dish. Lion's Mane are mushrooms and I love mushrooms. They are made as fritters and taste good. The is surrounded by a half-sphere of a candied nest. Yes, one bowl of rice costs $7 but it is very special, as described near the beginning of this review. The Steamed Pumpkin and Cheese Bun look like mini pumpkins! The Sago Panna Cotta contains pomelo, strawberries, and mangos. I love all three fruits. It was such a refreshing dessert! There is free WiFi. The restaurant is wheelchair accessible. There is one gender-neutral washroom in the restaurant and more in the hotel. There is paid neighbourhood street parking and a paid parking lot in the hotel. Review 2026-007

    Evelyn W.

    Lai Wah Heen closed for a number of months and has come back as an absolutely gorgeous, bougie dim sum spot. The interior decor is really posh, they have two private rooms for bigger parties as well. The main dining is small and intimate with a baby grand and a bar with comfy seating. Our waiter was incredibly attentive and very inviting. He made sure my party, including a slightly energetic toddler, we're well taken care of and happy. Food is really good - on par with the previous version of itself except with much better presentation. Highly recommend. Hoping the new reviews will help pull the ratings up because the old restaurant struggled a little.

    Valerie P.

    The service here is extremely great. The servers are very attentive. In terms of the ambience, it was very very quiet. There was barely any music, and I felt a little bit intimidating, almost due to the lack of sound, although I do know this is a fine dining restaurant. In terms of the food - the food was good, but I think for the cost of it, there was no real wow factor. The favourite thing we ordered was the wok seared Canadian prime ribeye which was super tender and the charred Brussel sprouts were a great side. The drinks were great. The hot and sour soup was comforting and familiar. Guangzhou chow mein and dumplings were disappointing in flavour. Overall, this was a good place for vibes but in terms of food and at the price point, it isn't for me.

    Amy W.

    I've been waiting for Lee Wah Heen to reopen again. This time is under new owner and management. The decoration is much nicer and comfortable now. Service was very nice and attentive. You will feel very comfortable there. The scallop and shrimp dumpling was beautifully presented like a piece of artwork and our waiter Issac told us the story behind it. The siu mai had Hokkaido uni topped on it which is very unique. I love the shrimp balls, it was just the right level of texture with cheese inside that you can pull out! The lobster dumpling with fresh lobster, caviar was $37 per piece, the price was a little high for one piece. But lots of levels and work went into it. Since it's soft opening, probably things will be fine tuned. The steamed pumpkin bun for dessert is a must order! So chewy on the outside and inside filled with cheese. Sweet and savoury. The shrimp ball and the pumpkin shaped dumpling were my favourite! My parents enjoyed the xiao long bao, the wrap was thin and nice. Overall, a nice comfortable experience.

    Inside the double tree hotel
    Jenny L.

    There is a lot of competition in Toronto and you come here when you want a very catered five star service not for down and dirty dim sum. You pay a premium for the art and the service and the food is absolutely beautiful worth it for a special occasion. The Koi dumplings were almost too good to eat. Also, here you can get a cocktail with your dim sum.

    Lim T.

    I'm so happy that tthis restaurant reopened. In my opinionopinion, it was one of the top 10 Chinese fine dining restaurants inToronto so i'm glad it reopened . In terms ofdecor I'mnot sure if they made any changes but this restaurant has a classic hasclassic modern look .Wewere herecelbrating my dad's bday and we wanted to bookeda private room whichcosted minimum$1,000 food/drinks order. So we order a set mealmeal around1,000. A bitbitpricey but the food was very excellent and service was amazing! Yes, it might be great great service given our expensive meal order. I will have to come again and see if the service is consistent if we just ordered regular priced dishes. Overall the food was all very tssty and presentation was top notched! For starters, we werewere served individually pumpkin siup with crabmeat dumpling. Love the soup especially the crabmeat dumplinzI was very impressed with the way thrytheyto serve the soup to each person in a nice soup bItis not typical for Chinese restaurants toserve soupthat way.wa at a Chinese restaurant. Usually a big bowl of soup is brought to the table and the server will scoop the soup into small bowls and then the guests will get their soup either individually grab a bowl from the turn table or server may pass it to each person.But what they did was pour the soup out first in indidual bowls in the kitchen and then brought it out to each person. Now that is prtfect way to serve soup! We will be back!

    I got a spinach fungi soup + chat siu rice + mango pomelo sago, also a koi fish dumpling and a deep fried pastry on the side. Both dim sum sides are chef's recommendations. There are three types of fungi in the soup, so it is supposed to be umami, yet the soup just tastes salty and starchy. The fish dumpling has a nice presentation with astonishing details, such as tiltable fins. The shrimp stuffing tastes umami, fluffy and smooth. This is the best har gow I have ever had. The char siu uses the regular pork cut, pork shoulder, just like everybody else. But it is more tender while maintaining a somewhat crispy outside. On the other hand, it is not tender enough to justify the thick cut, which is probably done for the presentation. The dish was garnished with a heart shaped pineapple and pig shaped cracker. The pineapple was kind of sour, which works well with the char siu. The Jasmine rice served with char siu is more one the wet and sticky side. Personally, I prefer japonais rice cooked dryer. And the rice grains were a bit broken. The pastry has amazingly shattering and flaky shell. The sweet paste inside the shell was smooth but not cloying at all. It is a bit of oily, as you can see the remaining oil on the shell. It would have been perfect for a savory pastry. Lastly was the sago. I am never fan of this dessert dish and their version didn't change my mind. Besides what I ordered, they also served complimentary fruits, fig and yellow kiwi. Overall I think the lunch set is so so. I would recommend chef's recommendations. His confidence in these dishes is definitely justified.

    Chiu Chow style soy marinated duck
    Isaac L.

    My family want to do something special to pre celebrate the Lunar Lantern Festival. So, we decided to give the legendary Lai Wah Heen Cantonese fine dining restaurant's famous dim sum a try. As I have not visited this restaurant before since they open in year 1995. Let first talk about the restaurant interior and parking. The restaurant itself looks very dated but not feeling classic at all. There is parking space available at the underground parking but physically parking your vehicle can be very difficult even with a multiple view parking camera vehicle. Steamed dumpling of fresh lobster escalopes & shrimp in garlic butter / Open-purse dumpling of minced scallop, shrimp & bakchoy, topped with caviar: Even though, both dim sum dishes look totally different but they almost tasted exactly the same with the same texture. My family and I did not taste any lobster escalopes in the lobster shaped dumpling. This is my first time at Lai Wah Heen and I am not sure do their lobster shaped dumpling suppose to have lobster inside, even when it is listed in their Prix Fixe menu. I understand we are in an age of hype-inflation. If lobster is too expensive, then rise the price or cut this dim sum dish from the menu. Another dim sum restaurant I went to recently did cut their lobster rice roll dim sum dish from their menu. Similar situation with their scallop open-purse dumpling. My family and I only tasted one very tiny piece of minced scallop in the scallop open-purse dumpling. For this price, I do not think customer is asking too much for a full piece of scallop inside an open-purse dumpling that is large as a mini muffin. Also, the caviar is only for decoration with no taste. The only thing I tasted in both dumplings are shrimps, which is fresh and bouncy. Seared crab claw, shrimp & green chive in wonton: On the other hand, the crab claw wonton is actually the best tasted steamed dim sum in this Prix Fixe menu in my opinion. Even though, the many ingredients of the crab claw wonton is shrimps but the green chive in the wonton does give this dim sum dish an unique flavour and texture. I can also tasted the crab claw, which give this wonton an umami taste. Deep-fried soft dumpling of Berkshire pork: The outer thin layer of the deep-fried soft dumpling is crispy. The glutinous rice paste in the middle layer is soft but not too sticky. The Berkshire pork inside is not salty. I personally real liked this dim sum dish. Crispy fried pastry of foie gras & minced pork: In my opinion, this is the best dim sum dish in this meal. I can already smell the foie gras as the waitress bring this dish to the table. When I take a bite of the foie gras pastry tart, it is still very warm and instantly melts in my mouth. The foie gras is not super strong but that's okay as foie gras is extremely expensive now-a-days. The foie gras and the minced pork blended together perfectly, I thought the minced pork is also foie gras. Classic honey glazed BBQ pork: This is one of the best classic Cantonese style BBQ pork I had in Toronto. It is percent in every way. From the use of high quality pork shoulder, marinated enough time before roasting, roasting (BBQ) perfectly with little crispy outside and moist inside, and the sauce is not too sweet but sweet enough to bring out the unique flavour of Cantonese style BBQ pork. The only thing I can pick on is the appearance of the BBQ pork dish. Chiu Chow style soy marinated duck: This dish looks very presentable, which increased my appetite. I can smell and tasted the strong duck meat flavour (not the Chiu Chow style soy) went taking my first bite. Everything went well until I tasted the tofu beneath the marinated duck. It turns out the Chiu Chow style soy sauce on the plate is salty as salt and totally ruin the tofu. My family hate wasting food but we have to gave up the tofu. Customers who pay a premium for their dim sum experience at Lai Wah Heen should receive exceptional food experiences. In my personally opinion, this is not the case at Lai Wah Heen, as there are too many hits and misses.

    Steamed Crab dumpling, Shrimp cake wrapped in bacon, Pork dumpling shaped like a pig (or a mouse?)

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    What an amazing experience! Service & food was superb. The sweet & sour soup was fantastic. Loved the delicious home made chili oils!!

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    0.3 kmDowntown Core

    Nestled within the bustling corridors near Eaton Centre, Moon Palace is the kind of establishment…read moreone might unwittingly pass by -- and that would be a regrettable oversight. Behind its unassuming exterior lies a dining room of quiet sophistication: modern, luminous interiors with tasteful appointments that signal immediately this is no ordinary Cantonese restaurant. The dim sum programme is where Moon Palace truly distinguishes itself. Each piece arrives with a precision and generosity of filling that speaks to genuine kitchen pride -- plump dumplings, impeccably fresh shrimp, and roasted meats that carry an unmistakable depth of flavour reminiscent of Hong Kong's finest teahouses. The quality of ingredients is evident in every bite; nothing here feels like an afterthought. What deserves particular commendation is the consistency. Over multiple visits, the standard has never wavered -- a hallmark of disciplined kitchen craft that is rarer than it should be. In a neighbourhood saturated with tourist-facing options, Moon Palace maintains an unwavering commitment to authenticity and refinement. Service is attentive and gracious without being intrusive, contributing to an atmosphere that invites one to linger. I have recommended Moon Palace to friends and colleagues without hesitation, and will continue to do so. A polished gem in downtown Toronto's culinary landscape.

    Food 4/5 Service 4/5…read moreAmbiance 4/5 Food: I came here for a lunar New Year lunch with some co-workers. They chose the menu which was a combo deal. There were so many dishes I started losing track. LOL. I also don't know all the names of the dishes as I didn't see the menu. One of the dishes was a fried lobster. They showed the lobster to us (poor lobster) before cooking it. The lobster tasted really good but I'm not used to handling lobster in its shell. LOL. There was a pumpkin soup which I couldn't eat since it had dairy in it. Another dish was a Peking duck with rice paper wraps, cucumber & green onions. This was my favourite dish. Delicious, yummy & simple to eat. Another dish was chicken (I didn't taste that one). We also had a fried rice which was so yummy. Then there was a dish with scallops, oysters, pork & seaweed surrounding it. I tried the scallops & they were delicious. There was another duck dish but this time the duck was chopped into little pieces with some Dessert was a yogurt / jelly type of thing which I can't eat due to my dairy intolerance. Service was really great. I'm not sure if that's because I was at a table full of Chinese people though. LOL. The dishes came quickly & they just kept coming! We had tiny plates to eat from so after the lobster we got clean plates. For the fried rice we had the servers separate it into bowls for everyone. Since we couldn't finish all the food we had them wrap up the leftovers & we took it back with us. Myself & another co-worker split up the leftovers between us since no one else wanted it. Ambiance: The restaurant had some nice lunar new year decorations up. It was pretty. Located inside the Atrium on the Bay this is an easy location to get to. The location was the site of a former restaurant called Spring Rolls. It still looks the same the only thing that changed were the tables & chairs. The washrooms are downstairs in the lowest level of the restaurant. It was hard for me to get down there because my knees are really stiff & painful. It would've been nice if they had a handicap washroom on the main level. The food was delicious & service was attentive. I thought the special lunar new year meal we chose was too much food for six people. I would've been happy with dim sum. Also the washrooms being in the basement was an inconvenience for me. Those who are mobility challenged will have the same issue.

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    Moon Palace
    Moon Palace - Stir Fried Sticky Rice with Chinese Preserved Meat

    Stir Fried Sticky Rice with Chinese Preserved Meat

    Moon Palace - Double Ginger Scallion Lobsters 3 lbs

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    Double Ginger Scallion Lobsters 3 lbs

    Congee Queen - Yin Yang Fried Rice

    Congee Queen

    4.0(126 reviews)
    0.5 kmDowntown Core
    $$

    I absolutely loved the food here! First off, the menu is massive--there are so many options it's…read morealmost hard to choose. A fair warning on the portions: they are huge. We ordered a 'small' congee and genuinely thought they'd brought us a large by mistake; it was easily enough to feed a family of 4 or 5. The pumpkin congee was a standout--perfectly savory with a subtle hint of sweetness. It's easily one of my new favorites. We also tried the beef stir-fry with rice noodle rolls, which was incredibly aromatic and delicious. To finish, the coconut pudding was the perfect end to the meal--sweet, but not overly so. The staff was friendly, and despite how busy they were, the service was impressively fast. Highly recommend!

    My friends and I recently checked out this Chinese restaurant right by Dundas Street in downtown…read moreToronto, and wow - what a pleasant surprise! We ordered what we thought was a regular-sized soup to share, plus a couple of main course dishes. When the soup arrived, we both just looked at each other like "What the hell?!" - it was enormous! Easily enough for 3-4 people. The portions here are seriously huge, so keep that in mind when ordering. What we thought would be a light meal turned into a very filling feast. The food itself was really good. The soup was flavourful and comforting, and the mains we chose were tasty with generous amounts of meat/veggies and solid seasoning. Everything tasted fresh and properly cooked - definitely above average for downtown Chinese food. Location is super convenient if you're in the Dundas area - easy to get to, right in the heart of downtown. Great spot to hang out, especially if you're hungry and want good value. Just be prepared to either come with an appetite or take leftovers home (we definitely did!). Would happily go back next time we're craving Chinese in the area. Highly recommend! Perfect place for a casual catch-up with friends - just don't underestimate the portion sizes!

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    Congee Queen - Inside the Restaurant

    Inside the Restaurant

    Congee Queen - Chu Hou Beef Offals

    Chu Hou Beef Offals

    Congee Queen - K53 - Fried Chili Turnip Patties

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    K53 - Fried Chili Turnip Patties

    J&Y Chinese Cuisine - Pan Fried Beef Tenderloin in Canto Style,

    J&Y Chinese Cuisine

    4.2(40 reviews)
    13.0 kmBayview Village

    Cantonese food is my favorite cuisine and of all the restaurants I visited in Toronto this year,…read morethis was the most memorable. I wanted to try Peking Duck and got clued into J&Y as one of the best options to try which did not disappoint. The Peking Duck was so tender, so flavorful and so wonderfully succulent. It was perfectly prepared and sliced with the fat rendered and thinly sliced. The wraps were not the monstrous steamed buns but traditional translucent wraps which are super thin, soft and pliable. Scallions, cucumber, hoisin sauce completed each wrap which highlighted the duck. Definitely the best traditional Peking Duck preparation I've had in a very very long time. The remains of the duck were used for make a duck fried rice and duck soup, again both were amazing. It takes a certain skill to make fried rice cleanly without an excessive oily coating on each grain of rice. This was one of the best fried rices I've ever had! No gratuitous mushy frozen peas needlessly added either. Well seasoned fried pork ribs and veggies completed the courses I had, everything was truly wonderful and I hope to revisit again.

    We went there for a birthday celebration on the weekend, the service was quite poor- we were…read moremissing a place setting, asked for it 4 times before they gave it to us. We also told them we were missing a chair, they never addressed it and we ended up having to get the chair ourself. We ordered the combo dinner for 10 people for $650, there were 10 adults and 2 small kids aged 3 and 1, the restaurant added $12 for goby fish which was already on the combo menu, $14 for supposedly bigger lobsters, the restaurant suggested we order an extra set of wraps for Peking duck, but there was so little duck skin and meat that we couldn't finish using up the wraps; we asked for 2 extra bowls of red bean soup which never came! Btw the red bean soup was so seriously diluted! Overall poor service and too much upselling by restaurant made for a bad experience

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    J&Y Chinese Cuisine
    J&Y Chinese Cuisine - Half Crispy Chicken w/ Garlic

    Half Crispy Chicken w/ Garlic

    J&Y Chinese Cuisine - Half Crispy Chicken w/ Garlic

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    Half Crispy Chicken w/ Garlic

    Happy Valley Village - Shovel Stir Fry Clam ($19.98)

    Happy Valley Village

    4.5(34 reviews)
    19.3 kmMilliken, Scarborough

    The decoration is eye-catching and full of Northeast Chinese character. The space is styled like a…read morerustic village setting, with wooden booth structures, straw-thatched details, hanging dried corn and chili peppers, and red lanterns that instantly create a warm, festive atmosphere. The use of traditional elements, paper-cut window designs, red Spring Festival couplets, old-style newspaper wall coverings, and exposed brick adds a strong sense of nostalgia. It feels immersive and intentional, almost like stepping into a countryside home in Dongbei rather than a typical restaurant. The décor isn't fancy, but it's rich in cultural detail and warmth, perfectly matching the hearty, comforting style of Northeast Chinese cuisine. The space is unique and perfect for taking photos. The food here is very generous. We ordered the 4-person set with two side pots. Tomato Braised Beef Brisket and Chicken Stewed with Mushrooms and the portions were huge. Both pots arrived steaming hot and filled to the brim, clearly meant for sharing. The braised beef was rich and hearty, while the chicken pot was comforting and full of flavor, making it perfect for group dining or cold weather meals. Combined with the rustic, traditional décor, it really feels like authentic Northeast Chinese comfort food. The food and atmosphere were excellent, though the service was a bit lacking. Prices are reasonable for the generous portion sizes and the unique restaurant décor.

    Happy Valley Village Restaurant offers a genuinely unique and memorable culinary journey focused on…read moreauthentic Northeastern (Dongbei) Chinese cuisine. The highlight is the Iron Pot Stew (Tie Guo Dun), an interactive, communal dining experience where a massive iron pot is integrated directly into your table. Diners gather around as meats, seafood, and vegetables simmer in a rich, flavorful broth, filling the air with enticing aromas. Beyond the immersive stew, the restaurant shines with large portions of classic Dongbei dishes and flawless, homemade dumplings. The rustic, nostalgic decor successfully transports guests to a traditional Chinese village setting, enhancing the meal's authenticity. Service is attentive, with staff expertly managing the stew and adding fresh cornbread dough to the pot's sides, which steams to perfection. Happy Valley Village is a must-try for groups seeking great value, a festive atmosphere, and an incredibly satisfying and novel way to share a meal

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    Happy Valley Village
    Happy Valley Village - Stir-Fried Eggplant, Potato, Pepper ($13.98)

    Stir-Fried Eggplant, Potato, Pepper ($13.98)

    Happy Valley Village - Storefront

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    Storefront

    New Century Restaurant - Spare Ribs with Taro in Black Bean Sauce

    New Century Restaurant

    4.1(77 reviews)
    18.9 km

    Today, tried a newly renovated place for lunch (dim sum), let me tell you this, it was a real…read moredisappointment. When they provided with a table it was right next to an exterior door, with people going in and out. The was a cold draft, we even had to tell the hostess/manager, if they could provide a divider to divert the draft from hitting our table. We ordered 9 dim sum dishes, one be Roasted Pig Mixed Cold Jellyfish, which was $23.80. I had the idea that it would be a fair portion. When it came, I was shocked, it was only 6 pieces of Roasted Pig. When I spoke with the manager about the portion size, he commented "for that price it is fair". There was not apologies and walked away, nor was it written on the menu. If I had known it was only 6 pieces (size of your index and middle finger put together). I would not have ordered it. If you want to have Roasted Pig, you can get better deals else where. Also, ordered Marinated Chicken Feet for $13.98, when it came to table, it was also a disappointment, part of the chicken feet was dark in colour, not even sure if it was even edible or not. Another dim sum dish that I have order was the steamed chicken with fish maw. The chicken was okay, but there was only two small pieces of fish maw, (the size of each piece was 1/2 inch by 1/2 inch). The order 6 dim sum dishes that was order was mediocre, tasted better from other Dim Sum restaurant. When I received the bill for the meal it came out to be $119.50, they even had included the tip. They didn't even give me an option weather a tip was even worthy. I will definitely not be returning to this place. I definitely do not recommend anyone to come to this restaurant. I would consider blacklisting this restaurant. It's simply deceiving customers. 今天去一家新裝修的點心店吃午飯,真是太失望了。他們為我們安排的桌子緊鄰外門,進進出出的人絡繹不絕。冷風直吹,我們甚至得跟領位員/經理說能不能加個隔板擋風。我們點了九道點心,其中一道是烤乳豬配涼拌海蜇,價格是23.8美元。我以為分量應該挺足的。結果端上來的時候,我大吃一驚,烤乳豬隻有六塊!我跟經理說了分量的問題,他居然說「這個價錢算合理」。他既沒有道歉,也沒有在菜單上寫明,就直接走開了。如果我知道只有六塊(大概食指和中指並排那麼大),我肯定不會點這道菜。想吃烤乳豬的話,去別的地方一定能找到更划算的。我還點了13.98美元醃漬的雞爪,端上來後也很失望,雞爪有一部分顏色發黑,我甚至懷疑它能不能吃。我點的另一道點心是魚肚蒸雞,雞肉還可以,但是魚肚只有兩小塊(每塊只有半英寸見方)。我點的這六道點心味道平平,不如其他點心店的好吃。結帳時,帳單竟然高達119.50美元,還包含了小費。他們甚至都沒問我是否該給小費。我絕對不會再來這家店了。我絕對不推薦任何人來這家餐廳。我會考慮把這家餐廳封鎖。他們簡直就是在欺騙顧客。

    New Century will feed a large group. Their lobster, Dungeness crab, and sea bass combo for eight…read more($798) would satisfy ten or twelve. The individual New Century slow boiled soup is hardest to share but secure some empty bowls and you can divide the hefty portion. In the winter, there's a silkiness to the piping hot consommé that sooths a dry throat and has an umami essence infused with abalone, ginseng, and pork. There's plenty to choose from in the house signature combo platter including roasted duck, soy sauce chicken, BBQ pork, pork slices, and seaweed salad. Saving my stomach for the later dishes, I had a taste of the duck (a good start with crispy skin) and BBQ pork (satisfactory and well flavoured). With the generous portion of chicken in the combo platter, the slow cooked chicken with abalone broth seemed like overkill. I've never been a huge fan of this dish that's served cold since I prefer chicken hot. Still, I understand it's the jelly layer between the skin and meat that people enjoy. And to be fair, the chicken was tender, and New Century certainly didn't skimp on the ginger and scallion oil. For those who tend to fill-up before the "main dishes", the stars of the combo arrive mid-meal. The stir-fried Vancouver crabs with silver fish in HK style spicy sauce needs to be eaten at arrival as the crunchy coating is best straight from the fryer. And despite not looking spicy, the dish has a light heat that permeates in the background. Additionally, the crab was fresh and meaty, cooked well so it remained delicately flakey. The amount of sweet and sticky sauce used in the stir-fried lobsters with scallion in Maggie sauce was well balanced, lightly covering the crustaceans. Both lobsters were substantial; even after eating many pieces, we still had plenty of leftovers. This is a long review head to Gastro World for the rest.

    Photos
    New Century Restaurant - Steamed Chicken Feet

    Steamed Chicken Feet

    New Century Restaurant - Steamed Diced Pork with Black Truffle Rice Roll

    Steamed Diced Pork with Black Truffle Rice Roll

    New Century Restaurant - Siu-Mai (Pork Dumpling)

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    Siu-Mai (Pork Dumpling)

    Lai Wah Heen - dimsum - Updated May 2026

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