I had actually been to Canton-i a couple of times prior to the kind invitation by Wai Kong of PRKraft for this proper food review session. I was pretty excited about the review as my previous visits were rather positive. In fact, it was my god mom who brought me there for the first time, which explains the lack of posting and photos from my prior visits.
chef: herro I am from Hong Kong!
Canton-i is run by the same people who brought us the Dragon-i chain, same ownership, same management, and operated in a very similar style in terms of set up and the way ingredients are sourced. The biggest difference is, while Dragon-i concentrate on Shanghai cuisine, Canton-i brings Hong Kong food to Malaysia in its original form. As explained by Kong, there is always at least an experience chef from Hong Kong at the branch to oversee the operations.
roasted bbq pastry, egg yolk in custard buns, egg tarts
Suan and I arrived at the Mid Valley Gardens’ branch to find Sid & Sunny from BigBoysOven already there. We started out with a few light dishes you might find at dimsum places. The roasted bbq pastry was nice (something like seremban siu pao), and the egg yolk in custard buns with its rich and hot liquid ingredients reminds me of the excellent creamy and flowy custard from SOHO. As for the egg tarts, they were really delicious to the point that Suan actually asked for more to bring home for her parents.
roasted and bbq pork, veal ribs in black pepper sauce, roasted goose
You can never claim to have proper Hong Kong food without these roasted and bbq dishes. This session was actually my first time tasting roasted goose, and it was one of those food moments you never forget. Like the first time you had durian, or raw fish sushi. I thought roasted duck was good, but goose is just a whole other level when it comes to taste and especially the texture. Very smooth and succulent. I love it.
The bbq pork (char siu) and roasted pork (siu yok) were of pretty good standard as well. The skin from siu yok is crunchy and the meat of very nice cuts with proper skin/fat/meat ratio. Honey and mustard is served with the meat for those who prefer to have a little kick with it. The veal ribs in black pepper sauce is similar to steamed pork ribs you find at typical dim sum place, except the slightly gamy taste to it, might not be everyone’s cup of tea.
steamed pea-sprout dumpling with scallop, steamed wheat buns, chee cheong fun with yau char kuai, cuttled fish pancake
The next dim sum dish was the pea sprout dumpling with scallop which was rather sophisticated in the looks department and tasted pretty nice as well. The steamed wheat buns though, is something that’s supposed to be healthy, I thought they tasted just alright.
Chee cheong fun with yau char kuai is an interesting dish, combining two old school breakfast favorites into one. I would however, only describe it as far as being interesting. Didn’t exactly like the combination that much myself.
The cuttle fish pancake, on the other hand, is easily one of my favorites for the day. Firm texture with a slightly crunchy skin and that savory taste of cuttle fish. It was very very nice, even better than those very good fish cakes from, for example, the fish ball soup place near Atria.
shrimp dumpling wantan mee, pork ribs wantan mee, carp fish ball and lettuce congee
The shrimp dumpling wan tan mee was actually one of the first dishes I’ve ever eaten at Canton-i, a pretty non nonsense Hong Kong style wan tan mee that hold it’s place pretty well. You can choose between having the dry or soup versions. However, the pork ribs wan tan mee only comes in the dry version, I believe.
Another specialty of Canton-i is the carp fish ball lettuce congee. While I didn’t exactly fancy the taste of carp fish ball, the congee itself was very smooth (and steaming hot) and delicious, I actually ordered some other type of porridge on my subsequent visit to this place.
steamed shark fin dumpling in superior soup, marinated cuttlefish with bean curd, deep-fried durian fritters, milk with ginger sauce
As we thought our stomachs couldn’t handle it anymore, we were served even more food. The steamed shark fin dumpling in superior soup was nice, and interestingly with the soup tasted even better than the dumpling. Reminding me of the excellent soup I had at Emperor Chinese restaurant at Sheraton Subang. We also had another classic Hong Kong food, the marinated cuttlefish with bean curd. I liked the bean curd but can’t say I enjoyed eating the marinated cuttlefish though, it was just chewy and slightly sour.
For dessert, we were fed some deep-fried durian fritters which we surprisingly good (made with real durian). Then there’s the milk with ginger sauce that looks and tasted pretty similar to taufufar (soya bean curd) except even smoother and well, slightly milky.
KY, black & white evaporated milk, big boys oven, suanie
I ended the meal with a cup of milk tea made with imported Black&White evaporated milk that is common in Hong Kong. This was an overly very satisfying meal, I almost couldn’t walk.
Prices at Canton-i is pretty reasonable considering the quality of food as well as its location and settings. Dishes are from RM 7 or more for dim sum, wantan mee costs from around RM 12. You can have a decent meal for as low as RM 20 per person, or run the bill a lot higher if you are into more lavish dishes. Expect crowd during busy lunch/dinner time.
Web: canton-i.com.my
Address:
LG 202 & 203A, Lower Ground Floor
Mid Valley Gardens
GPS: 3.118675, 101.676085
Tel: 03-2284 6888
Address:
G-208, Second Floor
1 Utama Shopping Centre
GPS: 3.150050, 101.615939
Tel: 03-7729 7888
Related Posts:
- Outragiously Expensive Green Tea at GoGung Korean Restaurant, Midvalley Gardens
- KY cooks – Hong Kong Kailan with Roasted Pork (CNY reunion dinner)
- KY eats – Soon Fatt Beijing Roasted Goose at Jalan Pasar
- KY eats – Yuzu Japanese Restaurant at Mid Valley Gardens
- KY eats – Elegant Inn Hong Kong Cuisine, KL
By vialentino on Jan 5, 2009 | Reply
omg…the shrimp dumpling wan tan mee looks delicious…must go there and try one day….
By Myhorng on Jan 5, 2009 | Reply
interested in the roasted goose. wonder how good it will be.
By suanie on Jan 5, 2009 | Reply
i learned a new word today – gamy
By KY on Jan 5, 2009 | Reply
vialentino,
Do it!
Myhorng,
One of these days we make it happen!
suanie,
It’s the American spelling for gamey, from game laa.
By lotsofcravings on Jan 5, 2009 | Reply
20rm is seriously for a very basic meal..order a few dim sum together with a noodle..and its more like double..
By Juice on Jan 5, 2009 | Reply
Aha! At last got another option for dim sum galore! Arigato!
By Huai Bin on Jan 5, 2009 | Reply
It looks nice, but I’m down with the flu so I don’t actually feel like eating. Canton-i is great though, been there too.
By KY on Jan 5, 2009 | Reply
lotsofcravings,
I agree!
Juice,
You’re welcome!
Huai Bin,
Have some porridge.
By andrew on Jan 5, 2009 | Reply
haihh~ you ar!! i just saw siew yuk in joshua’s site and then now you and your canton-i!! must go get a pack of siew yuk rice already… havnt eaten my breakfast yet and its 3pm already.. LOL =D
By 550ml jar of faith on Jan 5, 2009 | Reply
That congee looks magnificent!! I can just imagine it slithering down my throat like… gold!!
By hitomi on Jan 5, 2009 | Reply
haha…Must try it someday when I work at Bandar Utama
By KY on Jan 5, 2009 | Reply
andrew,
Eat, have it! make it happen!
550ml jar of faith,
Oo it was very nice.
hitomi,
Yess make it happen!
By eiling on Jan 5, 2009 | Reply
yep the food not too bad but just a bit pricey…
By eiling on Jan 5, 2009 | Reply
recession so cannot afford it now. have to eat mamak.
By Angie Tan on Jan 5, 2009 | Reply
I love to have roast duck with wantan mee.. *slurp*. Reminds me of the food in HK.
By Big Boys Oven on Jan 5, 2009 | Reply
WoW! I love those photos taken by yourself KY, awesome beautiful especially those set of photos on roasted bbq pastry, egg yolk in custard buns & egg tarts.
We really enjoyed lunching with you and Suanie, food was awesome delicious.
By vialentino on Jan 5, 2009 | Reply
ky, yeah yeah…..love shanghai and canton food very much….let me get rid of 6kg first after back from taiwan trip….sighhh
By KY on Jan 5, 2009 | Reply
eiling,
Expensive? coming from you? hahahah. By the way I think mamak fellas are gonna make a killing during this recession.
Angie Tan,
Oo I haven’t been to HK myself though.
Big Boys Oven,
Thanks thanks, are you hiring any photographers?
vialentino,
Hahahah 6kg from a trip? Impressive!
By May Zhee on Jan 5, 2009 | Reply
Wtf why eating with you always sounds so fun.
HAHAHAH Your comments in my blog damn funny la btw hahahahaha.
By Lorna on Jan 5, 2009 | Reply
looks good hor…
i’ve been there a few times myself. but nvr had a chance to try so many good food like you …
’si beh hor mia eh ginna’ ^^
By eiling on Jan 5, 2009 | Reply
Yalah.. It’s expensive you know… I’m broke for the month. Oh btw, is there any tainted milk in that tin of Black & white?!!
By foongpc on Jan 5, 2009 | Reply
I love Canton-i, I feel it’s better than Dragon-i. The eggtarts are delicious! And I like the shrimp dumpling wantan mee – yummy!!
By KY on Jan 5, 2009 | Reply
May Zhee,
Of course it’s always fun!
Lorna,
Hahah thank youuu
eiling,
Get some old man to pay! kekekek
foongpc,
Different types of food yaa, I think HK food are usually slightly more flavorful.
By breadpitt on Jan 6, 2009 | Reply
i wan the coffee dude………… slurp in front of cam someore wtf…………….with egg tart !!o , u know bigboyz too eii!!
By Z0E on Jan 6, 2009 | Reply
I’m starving, and it’s almost 4 A.M now.
*tummy growles*
How how? Any places to recommend at this time?
Isn’t Canton-i like Dragon-i?
By julian on Jan 6, 2009 | Reply
Looks excellent
P The goose and durian fritters sound good…
By the way, ‘gamey’ can also mean having a slightly rotten flavour/smell – maybe that’s more the British meaning I dunno… Note that it wasn’t necessarily a bad thing at one point, as they used to ‘hang’ a pheasant to let it ‘mature’ for a while (yuck…)
By KY on Jan 6, 2009 | Reply
breadpitt,
Waaa now breakfast time I wish I can have it too!
ZOE,
Yaaa Canton-i and Dragon-i are run by the same people who listens to i-Pod :X
julian,
hahah I know what you mean
By breadpitt on Jan 6, 2009 | Reply
i had coffee , do you(mardi gras slogan)lmao, hahaha!anyway im fussy with kopitiam coffee, hardly find some QUALITY 1 nowdays
By Ziling on Jan 6, 2009 | Reply
Apahal tak ada ajak aku?!
By Robb on Jan 6, 2009 | Reply
durian? did someone said they have real durian? wtf!!!
By KY on Jan 6, 2009 | Reply
breadpitt,
Ahhh, I miss vietnamese coffee!
Ziling,
Hahaha sampai sekarang nombor telefon amoi i pun tak ada!
Robb,
Oh yesss
By Jade Zheng on Jan 6, 2009 | Reply
“Cannot make it lahhh”… must thank me 1st. correct onot, Mr KY??? =P
By thenomadGourmand on Jan 6, 2009 | Reply
oohhh..i been to Dragon-i so many times cos its conveniently at Pavillion but not tried Canton-i yet..boy..i’ve missing out..
By Yatz on Jan 6, 2009 | Reply
i iz a hunger..
By Irene on Jan 6, 2009 | Reply
Looking at the photos makes me hungry and saliva…..keep pouring..
By Lb on Jan 6, 2009 | Reply
eat eat eat your teeth get tired anot
By Simon Seow on Jan 6, 2009 | Reply
The wantan me to me is ok only. Will go back and try the roast goose though, I still can’t forget the first time I have roast goose in Hong Kong. I was only 6 then I think.
By KY on Jan 6, 2009 | Reply
Jade Zheng,
Hahhaa yes, among other phrases.
thenomadGourmand,
Make it happen then.
Yatz,
Eat!
Irene,
Eat!
Lb,
Hahah not yet
Simon Seow,
6! Woo that’s a while ago.
By Chris Thoo on Jan 7, 2009 | Reply
hey, these are really some good stuffs…
*drool
By Cheryl on Feb 20, 2009 | Reply
heyyyy KY
wat a coicidence! i got your website through searching for my final report about canton food =)) lol.
u got go to The emperor Subang Sheraton there ?
i need info liao