Saturday, October 15, 2005

Canton Wok's New Home

Canton Wok by Chef Kang
382 Joo Chiat Road
Tel: 6285 6919

This man keeps moving! Now situated in an old Peranakan bungalow, this place seems more fitting of the innovative Chinese cuisine that Chef Kang serves. In its old shell at Serangoon Central, parking was less of a hassle, but the setting and the food were out of sync – elderly women were fanning themselves with their makeshift or home packed fans in between dishes as some tables were stuck in an enclave in the void deck devoid of an wind flow. With the new location, that has changed! No need for the makeshift fan anymore! With the new compound, came its own parking space and an attendant, air-conditioned dining room and a large kitchen for chef Kang to perform his magic.

Nosh: The food is still as mouthwatering as it used to be. We must have been suffering from withdrawal syndrome from Chef Kang’s dishes as we over ordered. The lunch started with the serving of mocha pork ribs. They serve two types of pork ribs, one with a sweet fruit sauce and the other with the mocha sauce. I’ve tried both and prefer the mocha ribs for the rich syrupy mocha sauce that it comes with. The ribs are crispy and the predominant chocolate flavour in the mocha sauce is absolutely seductive. The next dish to arrive was the bacon prawn roll mayo cream. The prawns were wrapped with slices of fatty bacon and deep fried, creating a crunchy, smoky and sweet morsel that was made even richer by the gentle dressing of mayonnaise. The last of the deep fried delights to arrive was the eggplant with pork floss. It was as good as I remembered it to be. Now that we were done with the crunchy dishes, next came the winter melon soup, served in its own shell and filled with soup treasures of shiitake mushrooms, dried abalone, melon shreds and ham, it had gusto and a clean taste.

With already four dishes for the four diners, the lunch was not done. The steamy bowl of special lobster ee-fu noodles arrived. The lobster was a little overdone, but the ee-fu noodles were swimming in a rich hot butter sauce. The sauce was so simple, but luxurious as they felt like velvet strands as slid down my throat. Next up was the steamed crab with glutinous rice and garlic, the crab was well endowed with roe, which we mixed up with the glutinous rice and garlic, it was chewy, aromatic and slightly pungent with the garlic.

I hope Chef Kang is staying put in his new home. If he does move again, someone please send me his new address.

Pay: $20 a person

Service: They are not the friendliest bunch, but they get the job done efficiently.

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Blogger slurp! said...

wow! you are fast. I'm surprised to see his new place on thursday night, when I was on my way for our monthly makan session at My mum's place.

Thanks for the update, looks like they still maintain their standard & serve good value meals

p.s: hope you don't mind me adding your blog link to my new blog page. thks!

7:16 PM  
Anonymous Anonymous said...

Gee.... yr food pics looks so mouth watering. I can't believe that for all those gd food the damage is only abt $20/-. Ok mux try when I have de chance. De Bacon Prawn Mayo looks babelicious. Have not heard of Crab with Glutinous rice b4. Honestly, think I'll try every dish U've posted. Haha! Greediness written all over my round face now.

10:01 AM  
Blogger joone! said...

Cindy: we did spend more than $20 a person, but that because we over ordered and even "ta pau-ed" some of it home. And bring your UOB credit card, you get a discount.

I've recently been to first thai (the one on purvis)it was reasonably and the food was great! i didn't bring my camera with me, but not a problem, i'll probably be back there soon to eat again! Thanks for the recommendation!

10:05 AM  
Anonymous Anonymous said...

Haha! U had takeaways too. :) Thks for the tip on discount for UOB Card.

Yay! Am glad U like the food at First Thai. U're most welcome.8)

8:39 PM  
Anonymous Anonymous said...

Been there twice a week, my take is go on a weekday when the crowd is not crazy and food is cooked 10/10. Go on a weekend, chances are you'll wait for about 1 hour for your turn and another 45 mins for your table even if you have made reservations. Food is still yummy but I would give it a 6.5/10 as its usually cold by the time it comes to us and the way the food is prepared and handled is totally different.

6:12 PM  
Anonymous Anonymous said...

Chef Kang deserves respect and accolades but someone please explain why MSG has to be present in the dishes we had tonight. He seems more liberal with the use of creams and mayo. We suspect that our dry mouth symptoms came from either the Bacon Wrapped Prawns or "Special" Lobster Ee-Fu Noodles. Both were delicious but I'm drinking fluids as I type.

9:57 PM  

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