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  • I'm giving them 3.5 stars for value for the money. I brought a colleague from Hong Kong to have a quick dinner inside as I have driven past this place numerous times and thought it would be a good time to introduce ourselves and try what we call "Canadian Chinese Food". They say Hong Kong and part of this is true but the chefs are from Shanghai and the lovely lady we met is from Chengdu. If you know your Chinese cuisine then you'll realize the food they cook is what they think westerners will like. So if you want Authentic real Chinese food you might have to ask specifically for it. An example most westerners haven't had "real" Szechuan style "ma laht " MA PO TOFU! Which happens to be my favourite! So if you want to be adventurous and you think you can handle it, you can ask for it. "I would like to try the REAL "CHENGDU" MA PO TOFU! ". Say it! I don't think you will. So maybe just order the General Tso 's Chicken. Funny how we came for Canadianized Chinese food and I informed my colleague some history on how this type of Chinese food evolved from the late 1800's to present. Evolving from Toisan and Jungsan province area early settlers into Canada. The staff here are nice. We had a nice chat and I want to come again on another trip. I really enjoy making the connection from the food to the personalities behind their creations. The how's and why's in what they do. This place certainly caught my attention and I'm glad I came in. Now for the food! Spicy chicken wings - wow we got a lot of wings! Liked the spicy fried toppings which also go very well with squid and tofu ! The Wonton soup was surprisingly very Canadian Chinese Old school. Not the shrimp versions that is so popular from Hong Kong and a real throwback to the 60's and 70's. My colleague had never tried this version in Hong Kong from the soup base to the Wonton. The Singapore Vermicelli has a bit of spice but wasn't as curried as Chinese versions. We think they modified to customers tastes. It was like a "lite" version of the original. Got an order of mushroom fried rice which was a good base for the Ma Po Tofu. The deep rich dark red sauce was actually flavourful. Again my colleague mentioned he never had a dish like this where the tofu didn't absorb the sauce and he kinda liked it! But for me, I really wanted her authentic version of this dish and I'm thinking I will have to ask for it next time. So if you come and are a regular. Drop in and introduce yourself and ask if they can make an authentic real version of their dish. They might just make it for you! You may really end up liking the real thing too. But for me. As it is, I like what I saw and I will come back and continue from where I left off.
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