That is the first thing that came to my mind when I stood in front of this place. Then when I walked a little closer I can see a few workers working away at making dumplings for the restaurant. I must admit, it’s nice to watch them make all the dumplings. Most Asian restos do this to bring people in and it certainly caught my attention. Hmmmm…. Not wearing gloves so are their hands clean? Looking in, the entire seating area is full. I guess their food is good here so we decided to go in.
So yeah, walking in it’s still a hole-in-the-wall. On the right they prep and cook all the dumplings. Straight ahead down a small narrow walkway is the seating area. Crammed and packed – well it’s the weekend right? We had to sit beside strangers because all the tables in the middle of the restaurant are side-by-side. Behind the seating area is the full kitchen area and another walkway towards the washroom. Do not use the washroom unless you absolutely have to!
Getting on with the food – It takes a while for the food to arrive on a busy day maybe at least 20 - 30 minutes if eating there on the weekend. When the food arrives it completely changes your impression about the place.
House Special Noodle ($7.99) – Stir-fried noodle with all the proteins in brown sauce. What’s the brown sauce? Don’t ask, don’t tell, but it was pretty good. Taste like it may have hoisin sauce in there.
Beef With Broccoli ($9.99) – Cooked very well, not swimming in the “brown sauce”. Broccoli was crispy.
Pork & Chinese Cabbage Dumpling ($7.99) – 15 pieces for $7.99 is a really good deal. Add a little chili oil for extra flavouring and it just makes the dish right.
Fried Shrimp & Pork Dumpling ($8.59) – When it’s pan fried in oil, it completely changes the taste of the dumpling. For 12 pieces it is still a great deal.
So it might look like a hole-in-the-wall from the outside looking-in and inside looking-in but the food is why everyone waits in line to eat here. Just so you know, if you’re leaving a tip it will not go to the servers. It goes straight to the owner who operates the cashier. After all, it is cash payment only.
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