Here they specialize in one thing: Cantonese casserole rice. The raw long grain rice is cooked in an earthenware pot for nearly 20 minutes. This special cooking method helps to bring out the fragrant properties of the rice, which clearly defines itself from the more conventional rice making processes. There is a large selection of meat toppings available on the rice. I opted for the unagi (eel) and Chinese sausages. The flavours of the meats really sink into the rice through the cooking process. The service was good (excellent relative to Markham's Asian restaurant standards) and each rice dish comes with your choice of a soft drink or soup. I will definitely come back!