Located along Henley Beach Road, Little Canton is a modest little restaurant that serves a good range of Chinese cuisine.
Their 'Prawn and Vermicelli Hot Pot' can be ordered with shelled or unshelled prawns. We ordered ours with unshelled prawns because our family friend said you get fresher prawns that way. It was a bit tricky removing the shells from the prawns but the work was worth it as they were cooked just right with the vermicelli adding texture to the dish.
Prawn and Vermicelli Hot Pot (Photographed by Jonathan Phoon)
One of the dishes not featured on the English menu, the 'Beef Brisket Hot Pot', consisted of chunks of beef brisket stewed in a sauce that helped to bring out the flavour of the beef. The beef was tender with the slices of Chinese vegetables hidden at the bottom of the dish contrasting well with their firmer texture.
Beef Brisket Hot Pot (Photographed by Jonathan Phoon)
A seafood version of the 'Japanese Tofu with Minced Pork' dish from Ming Room, Little Canton's 'Japanese Tofu on Lotus Leaf' had soft, silky tofu complemented nicely by various types of seafood. The sauce topping the dish enhanced the flavour of all the ingredients with a bit of heat from the chilli mixed in the sauce.
Japanese Tofu on Lotus Leaf (Photographed by Jonathan Phoon)
The Oyster Omelette was fluffy and fried to golden brown with the chunks of oyster giving the dish its distinct salty taste. But we thought it could have used a few more oysters to make it tastier. The dish came with a serving of fish sauce to dip the omelette in to give it more flavour.
Oyster Omelette (Photographed by Jonathan Phoon)
Although not as tasty as that from Ding Hao, the 'Salt and Pepper Soft Shell Crab' served here was fried to golden brown with the salt and pepper seasoning bringing out its flavour without overwhelming it. The crab was served on a bed of shredded lettuce whose refreshing taste helped to offset the salty taste of the crab.
Salt and Pepper Soft Shell Crab (Photogaphed by Jonathan Phoon)
The eggplant in the 'Salty Fish, Chicken and Eggplant Hot Pot' had the right amount of bite to it, with the sauce it was cooked in enhancing flavour that was not too salty. Take a bit of care when eating it as it comes out steaming hot and it is easy to burn your mouth if you take too big a mouthful.
Salty Fish, Chicken and Eggplant Hot Pot (Photographed by Jonathan Phoon)
In addition to their main menu, Little Canton offers daily yum cha from 11am to 3pm. The ambience of the restaurant was very good with the tables spaced a good distance apart from each other with a good amount of off-street parking provided in the carpark near the restaurant.