On a summer weekend, we visited the punjabi market area to try Shoom restaurant on Fraser Street between east 49th and east 50th avenue.
We had reservations and arrived a few minutes early. It was a full house, and there a couple of groups waiting for a table outside the restaurant doors.
The place looks like it had undergone renovations recently, and it looked pretty nice.
The menu is quite expansive, with a selection of cantonese dishes, punctuated with helpful photographs.
We ordered the prawns with scrambled eggs
These are large butterflied white shrimp, stir-fried with white scallions and eggs. The prawns were nicely cooked, and the eggs had a light fluffy texture. The dish was properly seasoned and of generous proportions.
We also ordered the sizzling chicken hot pot
This is bone-in chicken, stir fried with shallots, garlic, scallions, chinese sausage and dried preserved pork. It was finished with a savory sauce, and served in a hot iron pot. The chicken was still a little crispy (either from a shallow fry or from blanching in hot oil prior to stir frying). It’s savory, aromatic and a little bold (from the preserved pork).
We also ordered some plain rice to go with these dishes.
After the meal, we were given some complementary dessert. From the options provided, we chose the mango pudding.
The mango pudding was lightly sweet, and delicate, with some creaminess from the evaporated milk on top.
The dining room was clean and modern
albeit, very crowded and cramped (it was necessary to squeeze between chairs as we were entering and exiting the restaurant). And the reason why there were parties waiting outside for a table, was because there was no place to wait inside the restaurant. The tables and chairs use all the available floor space.
The food was very good, if a little expensive, but the large portions compensate for that. Bring friends, or a big appetite.
The service was better than average (by my double standard for chinese restaurants). It was efficient and polite.