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Canton Kitchen

Home > Sydney > Chinese New Year | Dim Sum | Food and Wine | Restaurants
by Seafarrwide (subscribe)
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Published March 9th 2019
Let's begin with dim sims
Canton Kitchen Castlecrag
image credit Seafarrwide


If you are looking for an indulgent weekend lunch savouring the spice and flavour of the Orient or even a casual quick feed, I discovered you can find both at the new Canton Kitchen located inside the Castlecrag Quadrangle Shopping Village on Sydney's lower north shore.



At Canton Kitchen, diners will find a varied menu filled with modernised Cantonese classics. The menu blends traditional flavours, salty, sweet, spicy mixed with other ingredients creating unique dishes.

Having just opened in February with ex-Queen Chow's Head Chef Jason Chan dishing up his menu magic, this restaurant is sure to be a hit. Jason Chan is a rising star in the Sydney restaurant scene and has cooked in some of the city's favourite hatted restaurants.

Jason Chan, Canton Kitchen, Cantonese Cuisine
Jason Chan - image supplied


The menu has entrees of silken tofu, duck served peking style with steamed pancakes, hot numbing chicken wings, dumplings, dim sims, Alaskan crab, lobster and more.

Canton Kitchen
image supplied


The old has met the new and the marriage of ingredients has created a varied offering of tantalising dishes.

Canton Kitchen
image supplied


I was delighted to have the honour of attending their official launch and what initially I thought would be a cocktail gathering sampling a few dumplings, was, in fact, an indulgent sit-down banquet. The room was buzzing with bloggers, restaurant reviewers and guests. Head Chef Jason Chan gave a quick warm welcome and the banquet was underway.

Canton Kitchen
image supplied


Canton Kitchen's interior has a modern flair to the design but still the vibrant atmosphere you experience in any popular Asian restaurant. Patrons can choose seating at long shared tables for a boisterous atmosphere or round tables for more intimate groups.

Canton Kitchen
image supplied


Canton Kitchen
image supplied


Before we could say "Let's begin with Dim Sims" out came a steaming platter of colourful dimmies filled with a delectable variety of fillings.

Canton Kitchen
image supplied


Canton Kitchen
image credit - Seafarrwide


Plump soup dumplings filled with broth and pork arrived. We toyed with ideas of how to remove these soft pockets of goodness without bursting the cases. Chopsticks really aren't ideal for serving! I punctured my dumpling mid-flight and had to deftly peck up the remains with my sticks. The pork fillings were spiked with vibrant ginger and garlic.

Canton Kitchen
image credit - Seafarrwide


A tray of beautifully presented silken tofu arrived with house-made vegetarian xo sauce and shiso. These slippery little suckers were also challenging to serve onto our plates. It was more a nudge with the sticks onto the plate and a balancing act delivering each delectable morsel of flavour into our appreciative mouths.

Canton Kitchen
image credit - Seafarrwide


We were already filling up and thought best we ask for the menu and our jaws dropped at the number of dishes yet to be served. Steamed Venus bay blue tail prawns were next served perched on a bed of garlic vermicelli.

Canton Kitchen
image credit - Seafarrwide


My mouth was alive with flavours, next was the hot and numbing chicken, this dish wasn't for chopsticks, it was too finger licking good. All pretence of mastering the chopsticks were resigned as I grabbed a wing by hand, devouring every last heavenly piece of chicken. I was too scared of the large chilis but they glistened temptingly.

image credit - Seafarrwide


Oh my goodness, such a banquet and more was on the way. This type of shared plate dining is perfect for a long haul lunch or dinner with friends. Next was "Typhoon shelter" tempura vegetables. The coating was light and crisp while retaining the goodness of the vegetables inside.

Canton Kitchen
image supplied


Protein was next with sweet and sour Kurobuta pork sauteed with pickled lotus root, vegetables and pineapple chunks. I could see this dish becoming popular with all ages, heavenly sweet.

Canton Kitchen
image supplied


When we thought we couldn't continue, out came Grandma's sticky Mongolian lamb ribs served stacked on a bed of herb salad. It looked like a game of Jenga. We all contemplated how to remove the first rib without creating a pile of mess. This is another dish you just need to throw the chopsticks aside and dig in like a caveman. It was so hard not to lick my fingers!

Grandma's Sticky Mongolian Lamb Ribs
image supplied


Canton Kitchen
image credit - Seafarrwide


Next came a variety of mushrooms, morel, tofu and sugar snap beans in a steaming hot truffle sauce.

Canton Kitchen
image credit - Seafarrwide


Juicy Riverine beef short ribs in a black bean sauce with pickled celery and onion flew off the plate. The beef was so tender and tasty. I was so consumed with eating that I forgot to take a photograph.

Still more came out. I was really struggling to eat but can't resist seafood. Singapore chilli king prawns in fragrant sambal with plump juicy heirloom tomatoes. I loved the acidic pairing with the sweet roasted tomatoes.

Canton Kitchen
image credit - Seafarrwide


Of course don't' forget the fried rice, Canton Kitchen-style with chorizo, squid, prawns and saffron. This rice had a different intensity of flavour and I loved it.

Canton Kitchen
image supplied


Banquet dining isn't for the weak stomachs or dieters. You really must have some loose skin to allow for rapid and extensive expansion! Our next course was "the pièce de résistance" seafood mapo tofu, lobster, Alaskan crab and king prawns in a secret sauce.

Canton Kitchen
image credit - Seafarrwide


Canton Kitchen
image credit - Seafarrwide

"How on earth do we eat this with chopsticks" I exclaimed. I managed to smash some crab with my stick and scoop out some lobster, the taste was moreish. One guest was so enthralled and determined to eat a crab leg, she requested a nutcracker. She expertly cracked the large crab leg open and hoed right in. I could see she had saved some space for this one!

By this time my rotund stomach was about to burst. The extensive palate party in my mouth was overwhelming. I just couldn't even stand to see the dessert and that is serious as anyone that knows me, knows I always eat dessert! The waiter told me the dessert would be a creation involving fried ice cream and mango. I almost cried as I absolutely could not fit more in. I heard from a fellow guest later that I really missed a treat as the dessert was incredible, which I found easy to believe.

Canton Kitchen
image credit - Seafarrwide


The evening had been an incredible food journey at Canton Kitchen and I would highly recommend you visit for yourself and indulge in Jason Chan's modern take on Cantonese cuisine.

Open for regular dining and group bookings with the option of two private function rooms. Canton Kitchen offers two 10 course banquet menus for groups of four and up.

Address: Quadrangle Shopping Village
100 Edinburgh Road, Castlecrag NSW
Phone: 02 9958 3288
Email: bookings@cantonkitchen.com.au

Opening Hours:
Monday closed
Tues- Thursday 5.30pm - 9.30pm
Friday 12pm- 3pm / 5.30pm - 10pm
Sat 11.30am - 3pm / 5.30pm - 10pm
Sun 11.30am - 3pm / 5.30pm - 9.30pm

Stay in touch with Canton Kitchen: Website: www.cantonkitchen.com.au
Facebook: facebook.com/cantonkitchen.au
Instagram: @cantonkitchen.au
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Why? Cantonese Cuisine
When: See website
Phone: 02 9958 3288
Where: 100 Edinburgh Rd, Castlecrag (inside the Quadrangle Shopping Centre)
Your Comment
The food looks delicious. Wonderful article.
by Bryony Harrison (score: 4|12470) 220 days ago
congrats on red ribbon.
by May Cross (score: 3|5382) 221 days ago
Lovely piece! Many congrats on the Gold :)
by Diana (score: 2|710) 219 days ago
Well done!
by Phoebe Hackett (score: 2|318) 221 days ago
Loved this! Congrats on the award!
by Michael Genrich (score: 3|1553) 220 days ago
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