Restaurant review: House of Canton Chinese Restaurant

This is a relatively new restaurant in the Riley Park-Little Mountain area of Main street.


We had reservations are were seated immediately upon arrival.


It’s a decent sized space… not too crowded. Quite clean and new.


We ordered from a set menu.  The first to arrive was soup.



This is a bit like a larger version of what Hong Kong Cafes refer to as “borscht”.  It’s a beef and vegetable soup, loaded with carrots, onions, cabbage and large chunks of beef, in a thin savory tomato and beef based broth.

Second arrival was a cold appetizer plate


This consisted of marinated wood ear mushrooms and fried tofu cubes dressed in a sweet and spicy sauce.

The tofu is semi firm and spongy, with some nice texture.  I liked the sweet and spicy flavors of the sauce.  I the wood ear mushrooms have a texture that borders between chewy and crunchy.

This was followed by a crab dish.


This is dungeness crab stir fried with ginger, onions, scallions and garlic.  It’s a good dish.  The crab is fresh and cooked to the right doneness.  The ginger, onion and garlic sauce provide a lot of savory aromatic flavor.

Next was the Beef and rice vermicelli noodles with satay sauce.


This is stir fried beef fillets, dressed in a thick savory spicy satay sauce, studded with green peppers, onions, and pineapple cubes.  It’s served over thin rice vermicelli noodles.  This is a curious dish.  I like the savoriness of the beef and satay sauce, but I found the pineapple cubes distracting.

Next came a vegetable dish.


This is braised bak choy with bean curd sheets and garlic.  It’s served in a thin chicken stock.  I found the bak choy bitter.  But the bean curd sheets were thin and light and the broth had good flavor.


Next was sweet and sour deep-fried fish.  This is small fillets of fish (I think it was cod) dredged in seasoned starch and deep-fried to a light crisp.  It’s topped with sautéed slivered onions and red & green peppers and a sweet and tangy vinegar based sauce.

At this point we thought the meal was finished, but to our surprise, one last dish arrived.


This is crispy skin chicken.  It’s a half-chicken that’s seasoned and air-dried, and poured over with searing hot oil until the chicken is cooked through and the skin is crispy.  It’s chopped in small portions and served with a small dish of sweet chili sauce. This was a pretty good chicken.  It was properly cooked through, and well seasoned with some nice crispiness.


Lastly came tapioca and coconut soup.  This is a cold coconut milk soup, studded with small tapioca pearls.

This was pretty good.  Nice sweetness, but not overly so.  The tapioca pearls were very soft.

The service was decent enough.  Efficient and attentive but chinese restaurant standards.

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