Cantonese Cuisine for Lunch or Dinner at SS Kitchen (Up to 47% Off)

Toronto (GTA)

Value Discount You Save
C$15 47% C$7.01
Give as a Gift
Limited quantity available
Over 60 bought

In a Nutshell

Plates of spring rolls and calamari start meals before servers bring out plates of general tso’s chicken, chow mein, and beef and broccoli

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 3 additional as gifts. Limit 1 per visit. Valid only for option purchased. Order required in advance for carryout. Dine-in and carryout only. Valid Tuesday-Sunday only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • C$7.99 for a Groupon good for $15 toward lunch, redeemable Tuesday–Sunday only (C$15 value)
  • C$13.99 for a Groupon good for $25 toward dinner, redeemable Tuesday–Sunday only (C$25 value)

Cantonese Cuisine: North America’s First Chinese Food

Expand your horizons with Groupon’s guide to Southern China’s tastiest delicacies.

Chow mein. Sweet-and-sour pork. Beef chow fun. These may instantly spring to mind when we think of Chinese food or one-of-a-kind baby names, but they have more to do with the demands of Western palates than to ancient Asian traditions. When immigrants from Guangdong province first brought Chinese cuisine to the West, they frequently altered their recipes to suit the tastes of their newfound diners. Flavors got sweeter; sauces got thicker. But under these changes lie the techniques of one of China’s eight great regional cuisines. Still known in English by the former name of Guangdong’s capital city, Cantonese cooking grew as a natural extension of life in Southern China, where abundant vegetables and the seafood-rich shores of the South China Sea inspired a taste for light, subtle preparations that let the freshness of the ingredients shine through. Here, you’re unlikely to find the sizzling oils or searing peppers that categorize many Sichuan or Hunan dishes. Instead, meats and vegetables are steamed or given a quick toss in the wok, then mixed with easy-going condiments such as hoisin and oyster sauce.

As Western palates have matured and the FDA has eliminated the “things in cans” tier of the food pyramid, Cantonese chefs working elsewhere have opened up their playbook to include the dishes that best show off their star techniques. Today, a stroll through Chinatown might turn up spit-roasted pork and sautéed chicken with spring onions alongside less familiar ingredients—abalone, pigeon, taro, or lotus root. The Cantonese taste for celebrating the flavors of individual ingredients gave rise to the tradition of dim sum: tapas-like small plates served from breakfast until teatime. Traditionally ferried about dining rooms on pushcarts, these morsels might include everything from spring rolls, dumplings, and meat buns to more-adventurous bites such as chicken feet and cuttlefish.

Customer Reviews

great food great service.well worth the 20 minute drive.hope they keep up the high quality of the food
Dale M. · February 6, 2015
The beef and brocoli is good!
Amanda M. · January 29, 2015

15% Bonus Savings
Get an extra 15% off local restaurants, spas, salons, and more to use within 48 hours of your Goods order! See details
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