My friend and I decided to eat at A La Kitchen for Mid-Autumn Festival last month. A La Kitchen is in the plaza behind First Markham Place. The decor is modern and while we had reservations, we had to wait abit. We ordered lamb mutton cake or 羊糕 ($7.50 + tax), steamed crab pork dumplings/xiao long bao or 蟹粉小龍包 ($6.25 + tax), pan fried pork dumpling/wor tip or 鮮肉鍋貼 ($4.95 + tax), braised eggplant with shredded pork or 魚香茄子 ($9.99 + tax), sesame rice ball with soy bean powder or 雷沙湯圓 ($5.50 + tax) and deep fried egg white ball with red bean & banana or 高力豆沙香蕉 ($7.99 + tax).
The lamb mutton cake was disappointing. I initially thought it would be similar to a beef and onion pancake at Asian Legend or Ding Tai Fung but I was wrong. Instead, it’s a cold dish of fatty lamb meat that’s similar to a pâté with a side of green onions.
The steamed crab pork xiao long bao were quite delicious although I prefer the quantity of xiao long baos at Asian Legend or Ding Tai Fung more. They give you 6 xiao long baos as opposed to the 4 xiao long baos here at A La Kitchen.
The pork wor tip was quite good although I prefer the wor tip at Ding Tai Fung more. The skin isn’t as crispy as I would like it to be.
The braised eggplant with shredded pork, onions and peppers was spicy and delicious.
My friend had the sesame rice ball with soybean powder. I tried one and it was alright.
I decided to be adventurous and get the deep fried egg white ball with red bean & banana as opposed to my usual deep fried egg white ball with red bean. The red bean and banana combination was actually scrumptious.
For the price versus the quality and quantity of the food, I think I would go to Ding Tai Fung or Asian Legend for most everything except for the dessert.