hong kong cuisine @ canton-i
Last Saturday, KY invited me to tag along to one of his food reviews. Since he can be a blur case sometimes, we ended up at the Canton-i in 1Utama, instead of the new branch at Midvalley Gardens where the review was supposed to take place. So, apologies to the others for making you and your tummies wait, heh.
The others were Sunny and Sid from Big Boys Oven and Kong from PRkraft. Our host was Jackie, special assistant to the CEO who was a most friendly and amiable lady. She got us a thirst-quencher of a dragon-fruit juice each, then proceeded to order a LOT of food for us hungry lot.
She was also a bit worried that we were taking too much time snapping photos of the food, because some of the dishes are best served hot. Heh. Don’t worry, we are used to eating not-so-piping-hot food.
Clockwise: egg tarts, uh I don’t remember what this is, piggy buns with red bean filling, roasted bbq pork pastry
The egg tarts (RM 5) were very delicious! I really loved them, and I got some back for my mom to try. Maybe the reason they are so fantastic is because they contain lard. Hah! As always, the pig makes all the difference. The wheat buns with pomelo seeds (I think) was something I’ve never had before. I’m still unsure about it. Didn’t try the piggy buns with red bean paste (RM 6) that day but I had some when I was at Dragon-i with my family the next day. There’s a photo of that later. Didn’t try the roast BBQ pork pastry (RM 5) either.
Clockwise: deep-fried cuttlefish pancake, prawn wonton noodles, stewed pork rib wonton noodles, carp fish balls and lettuce congee
The deep-fried cuttlefish pancake (RM 13) was fantastic! KY and I couldn’t get enough of it, heh. Their signature prawn wonton noodles (RM 11.80) and Japanese stewed pork rib wonton noodles (RM 12.80) were nice; the noodles were light and springy, and the broth for the former was good. The carp fish balls congee (RM 11.80) is a Canton-i speciality. It’s apparently a very popular dish in Hong Kong, and they import the carp from HKG regularly. It’s definitely something new to me, and I guess it’s an acquired taste thing, as the smell, taste and texture is rather strong.
Clockwise: roast siu yok and char siew, marinated cuttlefish with bean curd, veal ribs in black pepper sauce, roast goose
Sid loved the siu yok and char siew (RM 24.80), being an avid char siew fan. The taste and texture of the char siew was akin to the Seremban char siew in Aman Suria. As for the siu yok, it was all right but I’d prefer the one in Pudu, heh. The roast goose (RM 32 for a regular portion, RM 68 for half and RM 132 for the whole goose) was a hit. What’s the difference between roast goose and roast duck, ar? I don’t like roasted duck but the goose was fine. The steamed American veal ribs with black pepper sauce (RM 13) was tender and tasty. I found the marinated cuttlefish to be a bit tough, but apparently that’s how it’s consumed.
Clockwise: shark fin dumpling in superior soup, deep-fried durian fritters, milk with ginger sauce, chee cheong fun with yao char gwai
The shark’s fin dumpling in superior soup (RM 15) was my 2nd favourite (the first being the egg tarts). I wouldn’t order shark’s fin by myself, but if it’s in front of me I’d eat it. The soup was superior indeed – light, clear, tasty… just how I like it. I didn’t try to durian fritters (RM8) but I saw the cooks peeling off the durian flesh from the seed, so I know that it’s fresh. Sid liked it, I think. The double boiled fresh milk with ginger sauce (RM8) had a tad too much ginger for my taste, so I couldn’t finish my portion. They use buffalo milk; I’m not sure of the significance. The chee cheong fun with yao char gwai (RM 7.80) is not something I’d recommend. Not that it was bad or anything, just that I didn’t find it to be special. There are plenty of other chee cheong fun options for you to choose from anyway.
Egg yolk in custard bun, and me with my favourite – the egg tart!
That’s Sid’s hands covered in bun and melted egg yolk. I am a fan of this type of buns, so I’ll definitely get it when I go to Canton-i next.
There were a couple of other dishes that I didn’t take photos of, nor try. You can imagine how much food we ate! We also had milk tea, made with evaporated milk imported from Holland. Refreshing.
Happy foodies
Canton-i is in 1U and The Gardens in Midvalley. I kind of want to go back again, heh.
Related Posts
- ryan and his piggy buns
- back from hong kong
- hkg – the aftermath
- hk june 08 – the obligatory ‘i waz there’ photos
- hkg day 4 – leaving on a jet plane
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I’m dreaming of the roast goose already! @.@
Golly! The portion sizes you had look heck of a lot bigger than the ones I had!
yummy.
Hmm looks like I missed out haha, Oh well.
what a coincidence, I’ve been eating Hong Kong cuisine for the past two days too! Oh wait, I AM in Hong Kong… LOLOLOLOLOLOL
siobak!!!!
The piggy buns are so cute!!!
go try the Duck Kin in Jaya One. A lil pricey but delish . . . .
OMG THE PIGGY BUNS
wow you make those food do the talking! l
Roast goose omg. It’s been more than 20 years I haven’t eaten roast goose since when I went to HK when I was a kid.
KY: it was good eh
pink parisian: heh i read your blog. i don’t think our portions were bigger lor. just that we had a lot more food on the table.
calvin:
ST: heahea sleep some more lah
eyeris: show off bleh
ahseng: awesomeness!
lexiegirl: hehee yeap. great marketing plan eh
foodcrazee: i passed by that! oO maybe soon
pinkpau: cute, kan?
big boys oven: heh. was lovely meeting you two the other day
simon: now you can have it at canton-i
deep-fried cuttlefish pancake looks awesome!
egg tart is my fav too.. ^^
xin: it was delicious! best eaten hot
jolyn: hehhehhe i am craving for it now