KWAN

DINE and Destinations - - SARA SAYS -

Sur­prises abound on this menu, and while the clas­sics like crispy shrimp, Moo Shu pork and won­ton soup pep­per the menu, the ren­di­tions cre­ated here by a mas­ter chef in the kitchen will thrill you. In th­ese lovely rooms, there is an el­e­gance that is echoed in the ser­vice, the chang­ing of plates and the in­gre­di­ents that speak of delectabil­ity. The ad­dic­tive Sun­day Dim Sum Brunch may well be­come your favourite meal of the week.

There is a mag­nif­i­cent ar­ray of tea that will tempt you. Try the two-course Pek­ing Duck and enjoy the the­atrics of carved-at­table pre­sen­ta­tion. My favourites in­clude the crisply lac­quered gar­lic prawns, slow cooked, braised in red wine short ribs and, when in an ad­ven­ture­some mood, there is noth­ing that will wake up your taste buds like Chiu Chow Style Szechuan chicken. When you wish to me­an­der through an­other Asian cui­sine, there is Tai­wanese Ver­mi­celli, an en­gag­ing stir fry with lots of shrimp, veg­eta­bles and ham. Ev­ery­thing tempts us and, when we can’t make a de­ci­sion, they do it for us with a rea­son­ably priced five-course meal. It be­gins with deep-fried truf­fle spring rolls and spinach roll with sesame, and goes on and on to an amaz­ing ar­ray.

Kwan has quickly be­come the best Chi­nese restau­rant in the city.

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