Revisiting Canton-i

Encouraged by the wanton noodles from the previous visit at Canton-i, we decided to return to try some of the other items that they have on menu.

This would be the equivalent of the twin roast meats with rice. Surprisingly good was their char siew, which was nicely caramelized with the sweet fatty half of each slice melting nicely in the mouth. The roast duck was unfortunately lean and dry. The lack of fat also rendered the meat of the duck a little bland.

Nicely done too, was their stir fried Chinese chives & bean sprouts with dried shrimp, dried cuttlefish and cashew nuts. The dried shrimps used were of a much larger variety than usual. The flavors from the sauce of this stir fried vegetable dish was robust and definitely paired very nicely with white rice. Can't really break down what that was in there apart from the listed ingredients, but it was good stuff.

The XO sauce radish cake was decently executed and probably might have made a better better dim sum or breakfast order rather than dinner because of the grease, but we had wanted to try them out. Each piece was coated with a light layer of crisp with creamy insides.

Another order of wanton noodles here. This time round, we opted for the dry noodles. Strangely, the firm and chewy texture of the noodle that was experienced previously was less apparent in this than the one in the soup rendition.

There wasn't that much in the way of desserts on menu, so we settled for the jiang zhi zhuang nai. Milk curdled in ginger juice. Moderately spicy and sweet and textured like very soft bean curd, this was not bad at all.