Jade Garden freshens plates with traditional, savoury dishes hailing from Chinese and Thai culinary conventions. Plunge a chopstick into appetites and classic peking spicy spareribs ($9) or go toe-to-toe with the vegetarian singapore rice noodles ($7). Stuffed with diced chicken and vegetables, the lettuce rolls hush maws with flavourful indulgence before they confess to harbouring shrines to Kenny G ($8). Join the crowd of millions in applauding pad thai noodles' ability to end chicken's generational feud with peanuts ($8), or tame roaming tongues with thai spicy-beef fried rice ($7). Jade Garden also nets a number of specialty seafood dishes, granting blander fish their wish to swim forever now in peace.
Asian Wok 'n' Roll's chefs fuse the spices and traditions of Chinese, Thai, Indian, Malaysian, and Indonesian cuisines to craft a menu brimming with diverse Asian flavours. Along with the ever-popular all-you-can-eat lunch buffet at the Millcreek Drive location, both Mississauga locations offer catering to spice up special occasions, such as Chinese New Year and its lesser-known sibling, Chinese Adopt-a-Dragon Day.
The chefs at The Eastern Pearl may specialize in gourmet Cantonese dishes, but they don't always limit themselves to the flavors of South China. An expansive menu celebrates the diversity in Cantonese food while also drawing from other regions of China and Hong Kong, and spices are used only in moderation to put the focus on the meats and vegetables. Chicken, beef, pork, and fish are the focal points of colorful plates ranging in flavor from sweet and sour to bold and spicy. House specialties, meanwhile, include a massive peking duck platter and flaming prawns that can be used to light romantic candles. And it isn't just the cuisine that pays tribute to other cultures: lavish interiors whisk diners away to warmer climes with accents of saffron and red. Thin dark-wood partitions with geometric designs divide the booths, and replicas of the famous Qin terracotta warriors stand guard on one wall.
Every dish on River Star Restaurant’s menu of fresh, eclectic Chinese fare arrives at tables with a guarantee of no added MSG. The chefs slice various veggies and meats for 28 noodle combos such as satay beef with vermicelli soup, and they oil up woks for 16 fried rice dishes, including seafood fried rice ($8.99). Those in the mood for something different can dig into a baked salmon on a davenport of baked spaghetti ($10.99) or mouth-hug one of 15 sammies, including the shredded pork ($3.25) with condensed milk on Texas toast just back from lassoing a mess of wild cacti. During afternoon tea, Hong Kong–style black tea doused with fresh milk ($1.75 hot; $2.75 cold) soothes throats sore from cheering on the sun to reach the top of the sky.
To brides, grooms, and groups celebrating big occasions, Paramount Chinese Cuisine & Banquet Hall is an elegant, 14,000-square-foot facility with luxurious private rooms, glistening chandeliers, and service stations. But for people who just want to eat some authentic Chinese cuisine without all the bells and whistles—well, Paramount fills that role, too. A steady stream of visitors files in and out of the Richmond Hill location for lunch and dinner all week long. Guests can satisfy appetites with main entrees, such as sizzling garlic rib and stir-fried scallops with asparagus, or they can test out specialties, including 40 tiramisu creations and dishes served in ceramic pots. To satisfy a hankering for sweets, Paramount's patrons don't have to munch on low-hanging clouds on the way home; they can also enjoy traditional Chinese desserts, such as sweet walnut soup and sweet rice dumplings.
Up two flights of crimson stairs, the golden doors of Commerce Gate Dynasty Cuisine fling open to reveal an enormous dining room and event space. Miniature chandeliers glitter between the lines of red-and-gold moulding, and below, friends gather around tables of dim sum and traditional Chinese entrees. The menu is nearly long enough to have chapters, with options ranging from crispy deep-fried chicken to tender fillets of fish with chili. Another favourite is the sweet 'n' sour chicken, whose dichotomous flavours mirror the personalities of most beauty-pageant competitors.