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.

Very good dim sum! Super large restaurant with huge screen TVs. Great friendly service. Definitely…read morewill come back!

This is our favourite yum-cha place in Toronto. We'd be there every week if it wasn't for the…read moreCALORIEEEEEES! It is a feel-good place which has been around forever. They've retained the same staff for decades who remember their customers. The food: 4.5/5 for the har-gao, generously stuffed with beautiful, fresh shrimps. Extremely delicious. Wrapper was ever so slightly thick, -05 star. 5/5 for the char-sieu cheung fan. Pork was surprisingly lean which added to the deliciousness. 5/5 for the huge "wonton" in soup, stuffed with octopus, conpoy, pork and mussels. A DELICIOUS SURPRISE. 1,000/5 for my favourite menu item the curry cuttlefish. Tender, not over-steamed, light curry flavour. Sublime. How I love Tak Fu. It warm, it's welcoming, it's loud, it's laughter, it's the sound of happiness! Reminds me of the restaurants in Kowloon.

Tak Fu even prices things the old-school way (by dish, no specials) with categories ranging from…read more$5.99 (S) to $9.99 (SP). Tea's a humble $1.50 a person, softening the blow of slightly higher food prices. So, what's so special about Tak Fu? Start with the siu mai or steamed pork dumpling ($7.99). Most places pulverize the pork into springy meatballs. Not here. The pork is hand-chopped, juicy, and tender, breaking apart easily with each bite. Finely diced mushrooms add a hit of umami, while a plump shrimp crowns the top instead of being hidden inside - simple, balanced, and traditional. Then there's the har gow or De fu steamed shrimp dumpling ($8.99). The shrimp are properly cleaned and not over-tenderized, keeping their natural flavour and crunch. They're cooked just right, encased in a slightly thick but satisfyingly elastic wrapper. The steamed bean curd roll with satay sauce ($7.99) is dense and hearty... half a roll will do. Its filling leans pork-and-cabbage heavy, more like a spring roll in taste, so it's not as exciting flavour-wise but still comforting. For a contrast, the steamed rice noodle roll with fried dough in special style ($7.99). The hot, crunchy fritter wrapped in silky rice noodle is spot-on texturally, though the hoisin and sesame sauces could be thicker. Maybe they're thinned out for easier pouring? The steamed rice noodle roll with BBQ pork ($7.99) is stuffed to the gills with big chunks of meat and nothing else. Pair any rice roll with the congee with preserved egg and pork ($8.99) and you've got a hearty solo meal. The pork's properly seasoned, the preserved egg plentiful, and the texture rich and smooth. For something lighter, go for the dried scallop & seafood dumpling in soup ($8.99). It takes time, but arrives piping hot with a massive dumpling stuffed with shrimp, octopus, scallop, mushrooms, and BBQ pork - generous and satisfying. The deep-fried squid ($9.99) might just be the best I've had: crisp, tender, and barely battered. There's also plenty of it to go around. Say what you will, Tak Fu doesn't skimp on portions. Even their fried rice noodle with beef ($13.99) impresses. Sliced beef, bean sprouts, and onions get a good kiss of wok hay, and those caramelized onion bits add a hit of flavour. A solid, classic version. If you can wait half an hour, end with the steamed milk ($7.99) for dessert. Lightly sweet, perfumed with ginger, it's a silky, nostalgic treat you won't find in many places anymore.

Our second visit…read more High quality frozen yum-cha and other assorted Cantonese delights. This is the best quality we have found. Excellent products without a lardy after taste, spotlessly clean, top-grade freezers and pleasant service. Highly recommend.

Bought their gift voucher for moon cake and promised to be available for pickup until Oct 8. Oct 6…read moreis the mid-autumn festival which is important festival needs moon cake to celebrate. Went there on Oct 5, no more moon cake to pickup. They said to give back refund. A promise is a promise especially doing business and it is the first year they sell gift voucher. They screwed up and just treated it as not their fault just said refund. So disappointed.

Despite a sea of 2-,3-, and 4 star reviews, I'm going to leave a 5-star review here because of my…read moreexperience: The food was delicious (my favorite dish was the lobster seasoned in black bean sauce), the prices are pretty reasonable and my family and I had a wonderful time eating here. The service is efficient and fast, and the table we were seated at was clean and with enough room to accommodate for a walker.

This is THE Perfect 24-hour dim sum restaurant in Toronto... because it's the only one!…read more Having been around since the 1980s this restaurant is almost legendary. Unfortunately it seems stuck in the old ages and has since built itself a reputation of being dingy and serving poorer quality food. With so many other better Chinese restaurants having opened since and Chinese people being notorious for flocking to where better food is, I wonder how much longer this establishment can survive. Nevertheless, it is handy to have this 24-hour option located in the middle of Scarborough and they do have a fairly large selection of dim sum and dinner options served throughout the day. Having been here for dinner and lunch, I would say that the dinner plates are better overall, such as the lobster being decent. In general though, this restaurant is a far cry from perfect, and is more like a cheap and somewhat cheerful cultural legacy that has lots of seating, lots of history, but underwhelming food.

I have been coming to Lily Delights Dim Sum for several years. It is a store that makes and sells…read morefrozen dim sums. It is located in a plaza where there are many stores that sell Chinese food. The place sometimes look closed, but you have to ring the doorbell to get service.

Discovered this place during Covid when we were all nervous about eating in. Love picking up my…read morefrozen dim sum here. Owner is super nice and food is amazing. Just follow the cooking/heating instructions and you're good to go!

Come on a quest at The Queen, a curated choice for Chinese cuisine that's crowned the cream of the…read morecrop. Commencing with the charming char siu, it's a considerable value for your coin. The royalty opts for bone-in cuts of pork that feature the perfect amount of intramuscular fat, rendering it ultra-tender, moist and indulgent. The crust is heavily caramelized with a robust, glossy sweet-savory char siu glaze that beautifully balances sweet and savory. One bite past the glassy, crisp exterior of the tofu, and you'll be addicted, too. You'll find a silky-smooth, tender interior seasoned with the magic of garlic powder. Next, house-made silver needle noodles are addictively chewy and tossed in a fragrant oil synthesized from cured pork lard and dried shrimp. These are trending times for this trio of shrimp rolls. Try the traditional take, or turn to the crispy touch of the lacy, crispy fritter-like batter that shatters with an addictive crisp, not overshadowing the sweet bounce of the shrimp. In another wispy nest of crispy batter, innovation takes the form of crisp shrimp and sweet canned peaches, which punch me with a hit of nostalgia when dipped in the fruity, sweet salad mayo. The taro dumplings don't overload on grease despite being deep-fried, and the creamy, silky taro envelops a savory filling of pork and chives. Serve these BBQ Pork Buns at any bakery, and be prepared for a snaking line long before you open. The steamed bun is grounded in tradition: a pillowy, soft white dough filled with glazed BBQ pork. Contrastingly, the golden bun is fluffy and airy, topped with a sweet, crisp pineapple exterior that is just one of the pleasures of this bao. It's packed with tender char siu - sweet and rich with umami from red fermented beancurd - and elevated with crunchy pine nuts and subtle acidity from pineapples. Also balancing sweet and savoury are the salted egg yolk lava buns; their carefully balanced contents are dangerously molten. Continuing with the classics, the colossal shrimp dumplings command the centre with noble courage. Created from the conventional, lard-infused wrapper that's resilient yet translucent, holding up the chunky shrimp filling that's fresh, crisp, and naturally sweet. Their top-tier Siu Mai takes the amalgam of land and sea to another level. Also oversized, it delivers a juicy pork umami, bouncy sweet shrimp and earthy shiitake savoriness, finally finished with dried scallops. In support of the steamed set of salivating servings, the collagen-rich chicken feet fall right off the bone; Chiuchow dumplings bring emphasis to peanuts, minced chicken, chives and water chestnuts; and the spinach dumpling is a standout choice even for meat-lovers. Dessert was barely on our minds as we went too overboard - understandably so - from the get-go, so pace yourselves.

They offer two seating times, 5:30 and 7:30pm. Came here for a family dinner when they weren't…read more super packed but the service was a bit slow, took a while to flag a server to help us out in an order. The food portions are pretty decent and the taste was standard Cantonese style Chinese food. The dishes also came out reasonable pace, not too fast and not too slow. They did mix up one of our orders but helped correct it after asking another server. Flavours were good but a bit too salty for my personal preference. The decor is pretty nice and the utensils and seating was done nicely. There's a lot of seafood tanks in the area and a lot of birthday celebrations around us.

Arrived early for Sunday Dimsum before they opened. By time we left there was a line waiting to be…read moreseated. When arriving we were confused, since the place looked like a fancy museum from outside. Inside, it was very clean modern and expensive looking. Many dining rooms which could be set up for private parties but not that many table overall. One of the prettiest dimsum places we've been to. Bathroom so clean, you can eat off it (at lease when we got there early). Tea service was good, they kept it full often. Ordered dimsum only. All were good-great. Most interesting was the dumplings with the bottom crust that looked like crepes. All the dishes were on the high side for the area. Our bill came to 100 CAD for just dimsum for 2. We saw others order fried rice and noodles dishes. They were massive, and we understood why they were pricy. Not a place we'd come regularly, but good for a splurge/ special occasion meal. The karaoke music and vid were too loud, and the waiter lowered it at our request.

Noticed they reopened when we drove by the other day (they have been closed for major renovations…read morefor nearly a year and a half - suspect also financial and perhaps ownership change) Decor has changed radically. Has a more modern China feel with a tv playing either Karaoke or Cantonese news. Several rooms were named after Chinese or British Universities for some reason. Service was ok. Not as upscale as it was before. Not bad per se. just not quite inline with how it looks. Food was hit or miss: Har how: Solid and big. A good premium version for what is the most important dim sum dish. Siu Mai : medium sized and average. They used to be way bigger. Chicken feet: good portion and whole prices. Nowadays, most Chinese dim sum restaurants will cut these in half and serve you when I announced it only be 2 to 3 pieces in total. This dish had six full chicken feet if not more. Good value. Shanghai soup dumplings: mediocre. I will not get these again. Pan fried turnip cake: nice and thick and delicious. You could definitely tell that there's actual turnip in there. I've noticed that many dim sum restaurants have dramatically reduced the amount of turnip inside of these because the turnip is getting more expensive. This place did not. Chiu Chou dumplings: these were solid. I would get these again. Beef balls with bean curd skin: these tasted decent and I think the quality is there. However they are quite small. Pang fried chives dumplings: two oily and a taste wasn't there. I won't order these again. Feels like this Restaurant change ownership as well as all the chefs. Looking at the dinner menu there's a lot of hot pot and surprisingly karaoke options as well. It looks like they have changed to cater towards chinese rich kids. I used to think this was the best in some restaurant in Toronto. Unless this changes dramatically, I don't think I'll be coming back here anymore. At least not for dim sum.

Just like today is going to be "review day" (shooting for 5, on the heels of the bunch I wrote last…read morenight), Saturday, Feb.22nd '20 was the unofficial "Parent nostalgia day" in Toronto, where, for lunch, we went to Very Fair - a place my wife's father used to frequent so much, they knew him by name - and for dinner we went to a place my parents favored when they were living. Very Fair is ostensibly a "seafood restaurant", as are many of the Chinese restaurants that want to appear respectable: fresh, swimming, seafood is highly favored by snobbish Chinese foodies, especially those hailing from Hong Kong. As such, this "hole-in-the-ground" restaurant (literally, since you have to go down to the basement) boasts tanks of live fish, lobsters, crabs... right in the dining area. There are a few private dining rooms, ideal for majong players, but the dining area is small for a "regular" Chinese restaurant - I'd guess the open area seats maybe 120. They have been around for a long, long time: Agnes' dad passed away in 2005, and back then Very Fair was considered an "old establishment"! And it feels old. Not sure if they've actually refurbished the place in the recent decade or longer, but if you have to guess... Well anyway. Our late lunch found a very empty place. We were going to go with dim sum and skedaddle, but their special of lobster with noodles caught our eye - who can resist a lobster dish for less than $15 USD? It came OK, definitely on the greasy side. While it didn't taste bad or anything, it may or may not have been swimming right up till the time it drew its last breath. But it was a whole lobster (or close to it - we did not try putting the chopped up pieces together, forensics-like), and I'd guess pound-and-a-quarter. We tried a few dim sum too. The har gau LOOKED very presentable, but upon sampling, we discovered it to be quite un-Trump-like (meaning, it was not thin-skinned). The tea was decent.

Before covid, this is one of the classic Chinese restaurants we used to visit for dimsum and family…read moredinners as their restaurant is big and spacious. Currently, they have some set dinner combos available for takeout at a special price. My parents decided to try out this combo they are offering which includes a lobster, abalone, shark fin, mushroom with beef, goose feet and roast pig. Overall, the food was great and the portion is pretty generous. I personally am not familiar with the difference between canned abalone and dried abalone, but my mom said the abalone in this meal is the dried ones which is supposed to be better quality than the canned ones and more effort to prepare. We had a party of 6 and had plenty of leftover. To be honest, it turned out well for a take out meal!

I enjoyed dinner at Crown Prince…read more Beef Tenderloin with mustard sauce: beef was pretty good, tender, well executed, tasty sauce. There were zucchini pieces which were okay but more like an afterthought side dish, not really seasoned or integrated into the dish and nobody really cared for the zucchini. I'd be happy to have the beef again. Three-colored tofu with mushrooms and Gai lan: tofu was silky, the pieces of tofu had three layers of green, yellow and Grey colours. Pomelo peel was nice Chicken was okay Greens (Morning glory or kangkong) were fine, solid Dessert was red bean soup, mango pudding, and a cookie, they were fine Restaurant was comfortable and spacious.

Came here on a weekend around 11:00 AM and had no trouble getting a table. We only found out after…read morearriving that they offer special pricing for orders placed before 11:00 AM, so unfortunately we just missed it. Overall, the food was good and comparable to other dim sum restaurants in the area. Nothing particularly stood out, but everything was solid. The restaurant was comfortable and not overly crowded, so a convenient place to have a conversation with friends.

Grandeur Palace, located at Brimley and Huntingwood in Scarborough, is a very good Chinese…read morerestaurant, serving dim sum, dinner, and hosting banquets. They also serve some really good Chinese BBQ through a window that opens in to the mall's food court. I stopped in for lunch and had a combo meal with Roast Pork, Soya Chicken, Veggies, and Rice. It included a bottle of water for around $10, if I recall. It was good food at a good price!

I came here for dimsum. The quality was top tier…read more We ordered the fried shrimp rice noodle roll, fried shrimp dumpling, Siu Mai, steamed bean curd roll, and pork and preserved egg congee. The service was adequate. The prices are moderate. There's an early bird special if you come in between 9:00am-11:00am. The restaurant is clean and modern. The tea is in a nice pot with its own warmer. Overall we enjoyed our dim sum dining experience and plan to visit again for early bird special.