Grand Chinese Cuisine

 

This suburban secret, tucked into the concrete jungle surrounding Pearson Airport, consistently produces excellent Cantonese dishes. A rainbow of peppers, wood ear fungus, tofu, scallions and grouper animate a hot and sour broth. Paper-thin bean curd sheets are rolled up like little logs, coated in fluffy egg white and braised in a variety of flavourful sauces. The light, sticky black vinegar sauce covering the Zhenjiang spare ribs taste amazing when mopped up by loose egg white and scallop-fried rice.