RANT REVIEW: I haven't written a bad review on any restaurant, that I can recall. Really because, I get that this is their livelihood... and I understand all of the trimmings that come with that. I also want to add that I held off on
this review, until I got a chance to speak with a couple of my colleagues that have been to the same restaurant. It was important for me to determine, that I wasn't the only one that had this experience. They had similar experiences... so here is the story.
Story: I asked for a Kung Pao beef, and recieved what appeared to be deep-fried (black and candied) flour with two microscopic pieces of beef inside of the entire meal. (Take me literally, because I mean this literally.) I called the lady over and asked her what it was. She said flour, and started yelling something to the cook, in Chinese... watched me, as I sat there breaking open my candied flour to discover that there was virtually no meat inside of any of it. When I was finally through and moved all the Kung Pao Flour off of my container, clearly disgusted with their fraudulent behaviour, she comes over and asked me if I'd like some more beef. At this point, I have zero trust in this restaurant and obviously decline. I mean, what is their cost of a single portion of beef for this meal? $1? I paid $6... 600% Gross Profit, seems like a fair trade. No attempt was given to refund me my money, not that this had anything to do with that because it didn't. However, that would have been a decent thing to do, but I guess if you aren't selling people what they're paying for you don't really have the moral compass to do the decent thing. I can't even give them a good rating on the flavor of my Kung Pao 'Flour', because it just tasted like it was deep fried in soy sauce or something. I firmly believe, that trickery and food are a dangerous combination. Tricking me into thinking that there is meat in my dish is a very insulting behaviour.
TLDR: Our standards for food in the GTA are high and we pay good money, for good food... places like this need to close down and make room for businesses that respect their food and their customers...