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  • After hearing about Fung Lam Court for the better part of six to eight months I dined there last night with some friends -- and it delivered, big time! The first thing that must be said is that Chef/owner Wing Lai presides over a friendly, welcoming establishment filled with regulars, and that he takes enormous pride in the quality Cantonese food produced (we had the pleasure of meeting and speaking with his daughter Margaret as well). The second point to underscore is the freshness of the cuisine and the ingredients, particularly the seafood (tanks of eel, crab, and lobster line the entry way). The menu is large and we had done some homework, scouring reviews and then chatting with Betty, our waitress, before ordering. We opened with a delightful retro item done impeccably, shrimp toast, and then moved on to a very delicate soup of fish maw and crab before hunkering down to some spectacular platters. The restaurant is known for its BC crab with rum sauce, a dish that steps outside a strictly Cantonese tradition but does not disappoint! Legend has it that Wing Lai, when teaching culinary arts at George Brown, traded a Peking duck recipe for the basic outline of this dish and then modified to make it his own. It's very rich, with plenty of butter and top shelf rum, and is almost french in sensibility (the baguettes that come for dipping accentuate this Gallic touch). If you here with a large party, definitely order this item (which, we were told, on request could be prepared with lobster) but if your table is a deuce, best to pass as it will fill you up. A braised duck with preserved plum sauce and taro was top notch, the tartness of the plum playing off the sweet duck in beautiful fashion, the starchy taro lending substance. For our table the highlight may have been a crispy fresh eel served with onions and honey pepper sauce, a dish that appears on the menu with several other options. This was crispy on the outside, moist and delicate inside, with nice robust flavour thanks to the balanced sauce. We also had a very rustic pork belly with preserved vegetable, a dish that isn't often found (at least not done well) outside of home kitchens. We finished with special dessert: four sweet soups, black sesame, cashew, almond, and green bean. Quite an experience!
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