Has been indulging in quite a number of Western and German pork sausages, pork knuckles, and pork burger lately, and is time to go back to the porky dishes presented by our own Chinese. Let’s make our step to Canton Fare restaurant, and be ready to get your saliva drops with their mouth watering Hong Kong roasts!
Canton Fare is located in Solaris Mont’ Kiara, and the restaurant houses a Chinese vintage decorations, with antique like vases sitting in the wall cabinets and bright red as the wall’s main colour.
Deep Fried Salmon Skin
Be it fried chicken skin or fried fish skin, I like them both. Fried salmon skin is served on the table when I arrive, so I am practically screaming “hooray” deep down in my heart. The salmon skin is deep fried and lightly seasoned, a truly addictive snack.
Suan Ni Bai Rou / 蒜泥白肉 (RM16)
After nibbling on a few pieces of fried salmon skin, Suan Ni Bai Rou is being served as the first starter. This starter is very appetizing, with thinly sliced pork belly and cucumber layering interchangeably to each other, and topped with finely chopped garlic sauce. Chopstick on the cucumber, pork belly and garlic sauce pop everything into your mouth in one go, you will get a mild spiciness surrounding your mouth, instantly opens up your appetite.
Ice Black Fungus / 冰镇云耳 (RM16)
Black fungus comes next, and is presented on ice to create a chilling chewiness, and served with U Ma Jiang(胡麻酱) as dipping sauce. Colour the cold black fungus with the taste of life- sweet, sour, spicy, salty by dipping them in this special taste sauce, you will be surprised with the complicated but delightful flavour.
Two Roast Meat with BBQ Pork and Roast Pork / 叉烧，烧肉拼 (RM32)
Being the “ King of Roast”, Canton Fare promises you with their best roasted meat. Two Roast Meats Mix is the must-order when you are in Canton Fare, and you can select between char siew, roasted duck or roasted pork. We are served with char siew and roasted pork in the same plate. The char siew is brimming with a glossy surface and equal portion of fat and lean meat, while the roasted pork has a nicely roasted crispy skin with chewy texture meat. Looking at it already makes me drooling and my hand automatically fork up one and throw into my mouth. Hmmm..sinfully delicious.
Crispy Aromatic Duck / 脆皮香酥鸭 (RM38)
Korean restaurants has grilled meat and kimchi wrapped with letture, Vietnamese restaurants has vegetables and prawns wrapped with popiah skin, and here in Canton Fare, they have crispy aromatic duck wrapped in transculent rice skin. This dish resembles the Beijing Roasted Duck, but they do differ in taste. To eat it, get a piece of the transparent rice skin and placed some shredded duck meat, cucumber slices and sauces on it, then wrap it up. The heavy taste filling make a good balance with the light taste skin, but I prefer to eat the crispy aromatic duck without the wrapping, for I want to get the full crispy flavor of the shredded duck meat.
Taiwanese 3 Cup Chicken / 招牌三杯鸡 (RM22)
Cooked with equal portion of rice wine, soy sauce and sesame oil, the chicken is full of flavour and nicely infused with the taste of the three main ingredients (3 Cups), garlic and chilli. The basil leaves that is being added in while cooking give an extra aroma to the dish, but it does has a pungent taste which one will either like it or hate it, just like durian and coriander.
Pi Feng Tang Prawns / 辟风塘虾球 (RM38)
A dish where prawns are being deep fried, then quickly stirred fried again with dry chili, garlic, sesame to create a dry, flavorful and spicy sensation. A dish that is good to go with beer.
Crispy Bitter Guord, Egg Plant and Prawn with Salted Egg / 咸旦三宝 (RM25)
Battered egg plant, bitter gourd and prawn deep fried into golden brown with salted egg yolk. Forget about the bitterness of bitter gourd and soggy texture of egg plant and enjoy the briny flavours of salted egg yolk with crispiness in every munch. Not to forget the prawns in which is fresh, crisp, and succulent.
Braised Tofu with Roast Pork and Vegetable in Claypot / 丝瓜火腩豆腐煲 (RM25)
Served in claypot, this dish has homemade tofu, angel luffa, green beans, carrot and roasted pork braised together in thick brown gravy. The gravy turns more flavourful with roasted pork, and goes really well with rice.
Si Yau Wong Fried Noodles /鼓油皇炒面 (RM16)
Si Yau Wong Fried Noodles, a version of noodles which is cooked using soy sauce. The noodles reveal the good flavor of soy sauce without much hassle from other seasoning. Simple ingredients, fabulous taste.
Vegetarian Mee Sua / 斋炒面线 (RM10)
If you happen to bring in vegetarian friends into Canton Fare, don’t worry as they do provide vegetarian dishes. Vegetarian Mee Sua is one of the vegetarian dishes on the menu where mee sua is stir fried with bean sprouts, carrots, mushrooms, cabbage. Tastes normal and I feel that more efforts is needed in preparing this dish, such as adding mock meats for extra texture and more greens for better presentation.
Braised Kuey Teow with Seafood / 滑蛋河 (RM16)
Cook with abundant seafood, their wan tan hor has eggy and thick gravy, but the koay teow is less in wok hei.
Couple Kai Lan / 金枝玉叶 (RM24)
Cooks in two ways, the Coupled Kai Lan has braised kai lan topped with deep fried kalian, and garnished with deep fried silver fish. You get to munch on the juicy braised kai lan stalk and enjoy the crispy deep fried kai lan leaves in the same plate, nice.
Red Bean Soup / 红豆沙 (RM5)
After all the savory dishes, ends your meal with a bowl of red bean soup to expel all the greasiness in your tummy.
Red Bean Pan Cake / 红豆窝饼 (RM10)
Craving for more red bean dessert after the soup? Try on the Red Bean Pan Cake which is equally delicious too, with flaky pastry wrapping the not so sweet red bean paste.
Ginger Wine “Tang Yuan” / 姜汁汤圆 (RM8)
Gui Hua “Tang Yuan” / 桂花汤圆 (RM8)
Nowadays, you don’t have to wait for Winter Solstice to get your bowl of this traditional sweet soup- Tang Yuan. Many places are selling tang yuan all year round, including Canton Fare. They have the Tang Yuan in Ginger Soup, and Tang Yuan in Gui Hua. Take a sip of the soothing sweet soup and have a bite of the glutinous rice ball, you have the sesame paste oozing out from the ball, simple but delightful.
Photographer: Summer
Writer: YLing
Address:
Canton Fare
5, Jalan Solaris 4,
Solaris Mont’ Kiara,
50480 Kuala Lumpur.
Tel no: 03-6203 0223
FB page: Cantonfare
