Posts Tagged With: deep fried chicken

R&D

For my birthday celebration I made reservations for a friend and I at R&D because I really wanted to try this restaurant, not because of Masterchef but because the co-owner is Alvin Leung, a three Michelin star Chinese Canadian chef.

The decor is quite modern with comfortable and spacious seating and a bright interior. Our server informed us that the skewers were unavailable. We ordered the general sanders’ chicken ($25) and the 76 hour peking duck ($68).

The general sanders’ chicken is comprised of 2 deep fried crispy chicken legs, 2 deep fried crispy chicken breasts, Hong Kong egg waffles, sichuan maple syrup dipping sauce and kung pao dipping sauce. To make the batter coating the chicken prior to deep frying, vodka rather than buttermilk is used as the primary binder. Both the leg and breast were very tasty. I was pleasantly surprised that there are organs with the breast since it’s deep fried with the spine and bones as well. The dipping sauces go well with the chicken however my favourite is the sichuan maple syrup. The egg waffles are crunchy and sweet and the maple syrup goes really well with it. Overall, it’s a nice Asian inspired chicken and waffles dish.



The peking duck takes 76 hours of prep and cook time. The duck is first soaked in a salt brine for 40+ hours, then slow cooked for several hours and finally oven roasted. The peking duck served at R&D is an interesting spin on the dish. The skin isn’t as crispy compared to a traditional peking duck while the slices of meat are very thick. The meat is very tender and soft however it comes with a very large layer of fat between the skin and meat. The steamed buns are nice albeit abit thick in comparison to the normal paper-thin wraps at most other restaurants. There are 3 different coleslaws to accompany the thick slices of duck and the thick skinned steamed buns. There’s cucumber with hoisin sauce and scallions which is a fairly Asian take on coleslaw. There’s mango with asian pear and plum which is a very fruity take on coleslaw. There is also cabbage, ginger and carrot which is most reminiscent of regular western coleslaw. Of the 3 slaws, my favourite is the asian pear, mango and plum followed by the cucumber, hoisin sauce and scallion. My friend enjoyed this dish the most.

The service at R&D is nice although perhaps more training is required for their staff. We were unable to finish the peking duck so I asked for containers. The servers said that they’ll wrap up my food for me which is nice of them to do so. When I opened up the take out box a day later I was surprised to find only 30% of the leftovers in the box. My friend and I only had afew bites of the platter and I was looking forward to my duck leg so imagine my disappointment when there wasn’t any duck leg in my container and there were only afew pieces of duck and afew pieces of the steamed buns. All three coleslaws were missing from my container as well. I was very disappointed since I was looking forward to eating the dish again (albeit it wouldn’t have been as tasty as when it’s fresh out of the kitchen). Although my birthday dinner was good the day of, the care of my leftovers tarnished the restaurant for me.

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Categories: Canada, Chinese, Cuisine, Downtown Toronto, Food, Restaurant Review | Tags: , , , , , , , , , , , , , | Leave a comment

Huh Ga Ne

At first my high school friends and I decided to eat at Lim Ga Ne however we went at the wrong time (at 7pm on a Friday night) so we were in for a long wait since the people before us got the last table for 3+ people. Instead we walked over to Huh Ga Ne. Huh Ga Ne recently opened and it’s under the same management as Lim Ga Ne. It also has Lim Ga Ne’s cooks in the kitchen. The decor there is much nicer and it’s much brighter and it has more space compared to Lim Ga Ne. Huh Ga Ne doesn’t have the homey feel that Lim Ga Ne has; it looks more upscale and classier which may probably be due to the chandelier. As with Lim Ga Ne, Huh Ga Ne has traditional style tables and seating and regular tables and chairs.¬†My friends and I sat at the regular tables and we had the kam pung ki ($15-medium) and soondea jeon gol ($25).

side dishes at Huh Ga Ne

side dishes at Huh Ga Ne

The kam pung ki is a fusion dish. It is deep fried chicken with sweet, sour and spicy sauce. My friends thought that it’s almost like a spicier version of sweet and sour pork. The deep fried chicken can be abit fatty.

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The soondea jeon gol comes with 2 bowls of purple rice since the serving size is for two people. Soondea jeon gol is basically several types of korean style sausages with vegetables cooked hot pot style. It has soondae (blood sausage), rice cakes, carrots, onions, napa cabbage, pickles, clear noodles, pig ears, enoki mushrooms and vegetables. It’s quite delicious and it has the perfect level of spiciness.

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Overall, I found Huh Ga Ne to be on par with Lim Ga Ne in terms of pricing and the quality and quantity of food. The only bad thing about Huh Ga Ne is that there was this smell that came from the food that other people in the restaurant were eating that reminded me of fermented tofu except my friend said that it looked like pork. If you can let that smell not bother you then I prefer Huh Ga Ne to Lim Ga Ne.

Categories: Canada, Cuisine, Food, Korean, North York, Restaurant Review | Tags: , , , , , , , , , , , , , | Leave a comment

Federick Restaurant

This past Wednesday, my colleagues and I went out for lunch. We went to Federick Restaurant which is less than a 15 minute drive from our workplace. My fellow colleague had recommended it to me. It’s a fairly small restaurant with a mixture of booth and regular tables. The decor is mostly a dark wooden finish but with ample lighting.

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We had Pakora Chicken ($8.25), Chili Chicken ($8.25) and Mixed Hakka Chow Mien ($5.5). All three of these dishes are recommended on the restaurant’s website. My colleague informed me that many online reviews recommended the pakora chicken¬†and the chili chicken. The Mixed Hakka Chow Mien came with Chinese tea (it was a choice of pop or Chinese tea) since we ordered it from the lunch menu. We ordered the chili chicken and pakora chicken from the regular/dinner menu. They also had chili chicken on the lunch menu but our waiter said that it’s a smaller portion and it comes with rice compared to the version on the regular/dinner menu.

Pakora Chicken

Pakora Chicken

Pakora Chicken is deep fried chicken with a lemon wedge. You squeeze the lemon wedge all over the pakora chicken. It gives it an additional dimension to the taste. It’s fine to eat it without the lemon juice. It’s slightly spicy so if you don’t like spicy food, I don’t recommend this dish for you. I liked this dish, it reminded me of KFC and Popeye’s deep fried chicken however it’s better-tasting.

Chili Chicken

Chili Chicken

Chili Chicken is onions and chicken covered in (and most likely marinated in) chili. It’s quite spicy so if you don’t like spicy food, I don’t recommend this dish for you either. The chili chicken reminded me of Sichuan cuisine.

Mixed Hakka Chow Mien

Mixed Hakka Chow Mien

Mixed Hakka Chow Mien has shrimp, chicken, onions, carrots, beansprouts, green onions and thin, flat yellow noodles. When we first ordered this dish, I told the waiter to make it beef rather than chicken however when it came it was chicken so we had a lot of chicken for lunch that day. My colleague found the noodles interesting since she never had that type of noodles before. Both of my colleagues and I enjoyed the dish.

Overall, I found the chili chicken to be slightly spicier than the pakora chicken although the spiciness of the pakora chicken lasted longer (to me anyways) than the spiciness of the chili chicken. The spiciness of the chili chicken reminds me of Sichuan cuisine. I found all three dishes to be very delicious. My colleague found all three dishes to be equally tasty, she didn’t have a dish where she wouldn’t recommend or order again the next time she goes to Federick. She liked how the pakora chicken was made, even though it was deep fried, the sauce used is different from the regular deep fried chicken found elsewhere like at KFC or Popeye’s. My other colleague liked all three dishes. I recommend all three of these dishes if you are at Federick for a meal.

Categories: Canada, Chinese, Cuisine, Food, Indian, Markham, Restaurant Review, Scarborough | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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