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.
LG 202 & 203A, Lower Ground Floor
Mid Valley Gardens
GPS: 3.118675, 101.676085
Tel: 03-2284 6888
G-208, Second Floor
1 Utama Shopping Centre
GPS: 3.150050, 101.615939
Tel: 03-7729 7888