In East Chinatown’s bright, airy room, the ceiling dances with glass chandeliers and Chinese lanterns as regulars dig into their favourites and servers help newcomers navigate the mainly Cantonese menu. Mu shu pork is an impressive DIY feast of stir-fried shredded pork, cabbage and egg studded with crisp wood ear fungus—it’s delicious packed into thin flour crêpes and streaked with hoisin sauce. A cornstarch-thickened black bean sauce cloaks sweet B.C. clams. Saucy spare rib is under-seasoned but tender, perched on a tangle of crunchy chow mein noodles. The braised duck is also bland, and the mountain of roast pork, bay scallops, shrimp and vegetables piled on top is overwhelming. A complimentary red bean soup is a sweet, simple way to end the meal.
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