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.
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.
At Sakura Garden, diners don?t have to choose between Chinese food or sushi?they can enjoy them both in a single meal before washing it down with an Asian beer or fruit-flavored sake. At the corner sushi bar, chefs combine vinegared rice, seaweed, fresh fish, and vegetables into artfully prepared dishes such as the Sakura Garden special roll, a colorful mix of tuna, salmon, crab, eel, and avocado rolled up in soy paper, then drizzled in a housemade sauce and flying-fish roe. The Chinese dishes are just as fresh and delicious; choose from a number of pork, chicken, beef, or shrimp entrees served with white or brown rice.
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.
Executive Chef Chaz Bulera and his team fashion dinner and lunch menus out of selectively sizzled meats, fish, and pasta. Lunch fare, such as a pulled-pork sandwich ($8) and a buffalo-chicken wrap with its coif of blue cheese ($9) effortlessly shame standard sandwich-shop selections. The dinner menu kick-starts appetite engines with sesame-seared ahi tuna ($9) and subtly seasoned calamari ($7) before revving them lightly with a portobello-pesto sandwich ($8) or heavily with a bacon-wrapped filet mignon ($21).
Statues strike meditative poses atop Spicy Thai's front desk, as if they're contemplating each delicious scent that emanates from the kitchen. Beyond this checkpoint lies a dining room peppered with gilded masks, red ceiling tiles, forest-green napkins, and tablecloths as crisp and white as a freshly ironed snowflake. Here, friendly servers deliver colorful plates piled high with Thai dishes such as pad thai and panang curry with peanuts and broccoli. The chefs also prepare several house specialties, including an all-you-can-eat lunch buffet and phuket grouper, a deep-fried fish fillet accompanied by onions, green peppers, and a tangy chili sauce.