Congee and rice rolls, the kind of comfort food I crave during cold weather, stress, or simply when it’s been awhile. When I noticed Millstone Rice Rolls pop up on Uber Eats this year, I was checking all of those boxes and so ready to order.

Ordering: I ordered via Uber Eats for delivery and it looks like they are available on DoorDash and SkipTheDishes as well. Looking at their website today, it’s also possible to order via Snappy. A popup opens to the order link when you first load the webpage and you can refresh to get the link again. Searching on Google, I also saw the “order pickup” button on their location listing.

Food: For Stephen, Alivia and I, we ordered a Fried Dough Fritter, Street Style Offal and 3 Rice Rolls (BBQ Pork, Special Minced Pork and Pork Liver). If you can, order directly from the restaurant to pick-up to avoid Uber’s $1-$2 markup and service fees. The rice rolls were fantastic, a great texture, seasoned proteins and plenty of sauce on the side. At first glance, the Special Minced Pork didn’t look the most appetizing, but it was our favourite for taste. I liked the pork liver as well and Alivia enjoyed the BBQ pork, a safe toddler friendly option. I loved the texture of the cheung fun, not too thick, not too floury, with the perfect amount of slurp and bite. The style of cheung fun served was scrunched vs rolled with the topping inside, and I really liked it.

The Street Style Offal had a good variety and was on par with our usual dim sum spots. The chili oil that was served with it, amazing. So much heat with lots of spice. Millstone’s dough fritters are fried fresh daily. They were soft and spongy on the inside with a crispy exterior, even with the travel of delivery. Overall, lunch from Millstone was filling and flavourful. I look forward to being able to dine in.

Ordering: Tan Da Ban is located in a food court at Shops on Yonge specializing in sheng jian bao, a pan-fried cousin of xiao long bao, that I personally like more. They are on UberEats but do not have their own website or ordering system. I would recommend calling ahead for pickup and to check availability, but not too far in advance. The first time we tried to pick up baos, we arrived just after they opened and someone had ordered an entire batch, meaning over an hour wait for any new orders. On our second successful visit, I was able to order by phone about 20 minutes before we arrived. They were kind enough to warm up our baos again on the pan, but this made the bottoms a bit oily.

Pickup: There is a limited number of above ground parking at Shops on Yonge and it can get busy. Underground parking is available. If you’re able to run in and out with someone waiting in the car, lots of people park in unmarked spots. Being inside a food court, pickup was straightforward and quick.

Food: For the three of us, we ordered 6 pork baos, 6 pork & shrimp baos and a bowl of Beef Soup with Glass Noodles. The bao skins had a great texture, thin and chewy with a perfect crispy bottom. Each bao was filled with a tablespoon of soup and the pork was well seasoned. With the pork & shrimp baos, a whole shrimp topped each meatball filling. Alivia devoured 3 meatballs and 2 crispy bottoms. I could have easily polished off another 6 baos myself. There are 7 different bao fillings on the menu including a vegetarian option. The 100% meat filling baos can be ordered in multiples of 4 or 6 and the chives, egg & shrimp, and veggie baos in multiples of 6 or 8.

The bowl of Beef Soup with Glass Noodles was a nice way to round out our meal but not a necessity. With tofu puffs, thin slices of beef, vermicelli noodles and a clear beef broth, the bowl was light and simple. It did come with a packet of chili oil that was delicious. Super spicy with tons of flavour. I would get the soup again for that chili sauce.

Overall, the sheng jian baos at Tan Da Ban were quite close to my memories of street stalls in Suzhou. If I lived in the condos above, I would be a regular customer.

Growing up, getting Canadian Chinese takeout was a rarity. My mom cooked everything from scratch and if we were eating out, it was usually for dim sum, Sichuan or Japanese cuisine. When I started visiting malls in high school, I quickly fell in love with teriyaki noodles and of course egg rolls.

This recipe for Turkey Egg Rolls in a Bowl adapts the traditional appetizer into an equally delicious dish that is quick to assemble, maintains those nostalgic flavours and has a customizable level of crunch. We used turkey thighs because it was what we had in our freezer, but any cut of turkey would work, from ground to breast to sausage. The turkey was so fragrant stir-fried with the sesame oil and vegetables, perfectly topped with a drizzle of Kewpie mayonnaise and Sriracha hot sauce. We fried up some crispy wonton strips to add on top, which can be easily found at most grocery stores. The dish is incredibly versatile and can be served on rice, by itself or thrown into a wrap for a satisfying meal and a great recipe for meal prep.

For this recipe, I like to have my vegetables just cooked vs if I were making egg roll filling, I would prefer the vegetables more done. This way it keeps the texture of the ingredients varied and creates a much more satisfying bite.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

Yum

Turkey Egg Roll in a Bowl

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 2-3

Ingredients

• 100g of turkey thigh
• 2 cups purple cabbage shredded
• 2 Tbsp canola oil for cooking
• 1-2 carrots, julienned
• 1 tsp salt
• 1 tsp sugar
• 1/4 tsp white pepper
• 1/4 tsp five spice powder
• 1 Tbsp sesame oil
• 1 Tbsp soy sauce1 Tbsp sesame seeds
• 1 green onion chopped
• 1 tsp Kewpie mayonnaise
• 1 tsp Siracha hot sauce
• Optional: 1 Tbsp crispy wonton strips

Instructions

1. Cut turkey thigh into approximately one inch long thin strips.
2. Massage the shredded cabbage and rinse with cold water until it runs clear, this will help soften the cabbage.
3. Add canola oil to a wok on medium to high heat and wait for the oil to heat up, just to the point of smoking. Add the turkey to wok and stir fry until just cooked. The meat should be opaque. Then add carrots, cabbage, salt, sugar, white pepper, five spice powder, sesame oil, soy sauce and stir fry together until the vegetables are at a desired level of cooked.
4. Transfer to bowls and garnish with sesame seeds, green onions, Kewpie mayonnaise, hot sauce and optional crispy wonton strips.
5. Optional: Serve with a side of plum sauce.

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In our household, I fondly refer to the months from October to February as Celebration Season. The holidays begin with Thanksgiving in October, followed by Stephen’s birthday, then mine in November, Christmas, Lunar New Year and wrap up at the end of February with Alivia’s birthday. Lunar New Year has always been one of my favourite holidays of the year. My family immigrated to Canada from China when I was 5 years old and celebrating new year was one way I felt connected to all of my relatives back home. Every year, we called my grandmothers and I awkwardly wished them good fortune in Mandarin before getting my red pockets. Once the Internet was a thing, my family would wake up early and watch the live stream of the New Year’s Eve variety show, always hoping it landed on a non work/school day. As I grew older and my parents more settled in their Canadian careers, they were able to take the day off and we would spend the day watching TV, making dumplings and playing card games.

Since marrying Stephen, whose family is from Hong Kong, we’ve incorporated his family’s traditional dishes into our New Year’s menu as well. His mom makes trays of turnip cake and nian gao for us and his dad fills the new year candy box with candied coconut, lotus root, winter melon and more.

This year, we tried our hand at making gok jai, a deep fried dumpling, that’s a traditional Cantonese New Year dish. The dumpling is made from a glutinous rice flour wrapper and can have a sweet or savoury filling. We went the savoury route using turkey breast and shiitake mushrooms. The lean turkey was delicious with the filling seasoning and paired nicely with the heavier dumpling wrapper. Each dumpling just needs a dime sized ball of filling as the glutinous rice flour is seasoned and puffs up when fried. For a healthier option to deep frying, we also cooked a batch of dumplings in the air fryer. The wrappers didn’t puff up as much, but still delicious and a great alternative. Using the air fryer is also much safer without having to worry about hot oil. As the dumplings cook, the air inside expands and the dumpling can spring a leak leading to oil splatter, so a splatter guard is key.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

Yum

Turkey Gok Jai

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 12-14

Serving Size: 2-4

Ingredients

• Filling:
• 100g minced turkey
• 1/4 cup water
• 1/4 tsp 5 spice powder
• 1 tsp cornstarch
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1/4 tsp ground white pepper
• 1/4 tsp salt
• 1 clove of garlic, minced fine/grated
• 2 dried shiitake mushroom, rehydrated and finely diced
• ½ tbsp canola oil for cooking
• Pastry:
• 1/3 cup wheat starch
• 1 cup glutinous rice flour
• 1/3 cup boiling water
• 1/6 cup sugar
• 3/8 cup water

Instructions

Filling:
1. In a bowl combine water, 5 spice, cornstarch, oyster sauce, soy sauce, sugar, sesame oil,ground white pepper, and salt. Mix well making sure there are no cornstarch lumps and set aside.
2. In a wok add a 1/2 tbsp of oil and sauté minced turkey, garlic, and shiitake mushrooms until turkey is cooked through.
3. Pour previously combined wet ingredients into the wok. Bring to a boil and wait for the sauce to thicken. Set filling aside.
Pastry:
4. In a large bowl, mix the wheat starch with boiling water until it forms a dough.
5. Add in the glutinous rice flour and sugar then slowly add the room temperature water and mix until the dough comes together. The dough will be hot from the boiling water so use chopsticks to stir together until it is cool enough to touch. Once cool, continue to hand knead the dough. The dough should be soft and malleable, not crumbly, too wet or sticky.
Assembly:
6. Pinch off a golf sized ball of dough and roll into a sphere between the palms of your hands. Flatten the sphere on one palm using the ball of the thumb of the other hand to create a flat wrapper of even thickness.
7. Place a dime sized mound of filling in the middle of the wrapper (without much sauce). Fold the wrapper in half over the filling. Using your thumb, fold over and pinch the edge of the wrapper creating a scalloped pattern. Keep in mind that the dough will have no stretch (there's no gluten in rice flour), so it is important to not overfill the dumpling.
Deep Fry:
8. Fill a wok with hot oil, and heat the oil to 300°F. Add dumplings slowly and fry until golden brown, about 10-15 mins.
Air Fry:
9. To air fry the dumplings, place inside the basket in a single layer, brush with oil, and cook at 320°F for 20 minutes. Flip the dumplings, brush with oil and continue cooking for another 10-15 minutes.

Notes

Tips: If deep frying, use a splatter guard!

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Cha Kee has been on my list of restaurants to try since their Richmond Hill location opened last year, but the tales of long lines always deterred us from visiting. With a new wave of restrictions and lockdowns rolling over Ontario, ordering takeout has become an attractive alternative.

Ordering: As always, I look for a way to order directly from the restaurant and Cha Kee has an online ordering system set up on their website! The interface is simple and easy to use. The default language for me is Chinese, there’s a language option in the menu. All the menu items (except french fries) had a photo and the usual customization options when adding to cart (ie. rice or noodles). The majority of the menu items also include a free drink, so don’t forget to add that to your cart separately. During checkout, there’s the ability to select whether to pick up ASAP with a time estimate or to schedule a later time on the same day. There is an option to pay online or at the store with a 10% discount for cash payment at the store.

Pickup: We picked up this order when indoor dining was still open in York region, so half of the tables inside were occupied. A portion of the dining space had been converted to service pick up orders only and Stephen was in and out. Being a small restaurant, there is only one entrance and not enough space to create a one way racetrack. We paid online, which made the pickup process faster with minimal contact.

Food: We were cautioned by Cha Kee regulars not to order anything fried for takeout as it may not stay crispy during the drive home. With that in mind, we decided on the Curry Beef Brisket with rice and Baked Pork Chop, Portugese Style with rice. One thing I’ve really missed about going to Hong Kong cafes is the milk tea and Cha Kee’s hit the spot. As for our mains, Stephen and I both preferred the pork chop, while Alivia ate a ton of the brisket. The pork chop was tender and cheesy, the sauce was delicious and I really enjoyed the seasoned rice underneath. As for the brisket, I liked that it was mild enough for Alivia’s tastebuds and the meat was quite tender. The texture of the rice was a bit on the mushy side, too soft for my preference and the potato was lacklustre.

Portions for both dishes were large and we had enough leftovers for a whole other meal. I would love to try their Crispy Chicken and all the gooey egg dishes one day.

Overall, our experience at Cha Kee was a moderate success. Stephen’s been inspired to recreate their Portugese Pork Chop at home and I’m looking forward to tasting more of their menu items dine-in post pandemic.

December 1st, 2020 and I officially cannot remember the last time Stephen and I enjoyed a meal inside a restaurant (I looked it up, it was October 2019). Eating out was such an integral part of my day to day routine and something I’ve missed dearly this year. The continuous announcements of Toronto restaurant closures have been disheartening and a constant reminder to support local businesses. Stephen and I have been trying to order takeout at least once a week from local spots since the summer and I’m eager to start sharing our food adventures again, albeit with a 2020 lens. First up is Yu Seafood, our new go to dimsum restaurant, which surprisingly we had never been to pre-pandemic.

Ordering: My preference is to order pickup directly from restaurants, avoiding any third party apps and additional fees for myself and the restaurant. Lots of restaurants have set up their own online ordering platforms, which greatly increases the ease of placing an order. Yu Seafood uses Snappy, a platform also used by Chatime and many Chinese restaurants in the GTA. The menu is English and Chinese. There are no photos so the first few times I ordered, lots of time was spent Google translating the Chinese menu names. Now that we’ve ordered from them several times, it’s not an issue to distinguish BBQ Pork Bun Pastry with Baked BBQ Pork Bun Pastry. Your order history is also stored for reference. We try to place our order during off peak times, weekday lunch or early weekend lunch time, to avoid any delays. I have heard of very long order times during events like Mother’s day but we’ve had no issues so far.

Pickup: Once your order is ready for pickup, a text message is sent for notification. Our house is a 15-20 minutes drive to Yu Seafood and we place our order right before we leave. 4/5 times, the order is ready by the time we arrive. Masks are required for entry and your temperature is checked by a gate using your wrist. You do have to walk through the dining area to the cash to pick up (now that indoor dining is allowed there are people at the tables) but it is a one way track to the exit through a side door. Overall the pickup experiences we’ve had have all been quick and felt safe. We do purposefully avoid peak times.

Food: Prices per dish range from $3.60 to $6.30, quite reasonable for the quality and serving size. Our bill totals ~$80 each meal for Stephen, myself, Alivia and a set of grandparents with plenty of leftovers. Each dish is packed in a leak proof takeout container, which we wash to reuse and have now amassed quite the collection.

By now, I’ve tired 90% of their dim sum menu and all of the items are fresh, delicious and flavourful. The classics, har gow and siu mai, both transport great. Meat dishes like chicken feet, steamed tripe and steamed spare ribs also stay warm and don’t lose much of the experience with takeout. Similarly the baked and steamed buns still taste great at home. I do find the texture on the rice rolls can get a bit chewy once the dish cools and the fried dishes are not as crispy compared to fresh at a restaurant.

Some of our new staple dishes from Yu Garden are their BBQ Pork Puff Pastry, so flakey, and Deep Fried Durian Puff Pastry for Stephen, so fragrant. Alivia loves their Steamed Sweet Egg Yolk Layer Cake that’s soft and airy, and always asks if we ordered the black buns (Bamboo Charcoal & Egg Yolk Bun). We’ve also tried their Deep Fried Shrimp Dumpling with Foie Gras Paste, but prefer the normal steamed shrimp dumplings. The foie gras was subtle.

Overall, pickup from Yu Seafood has been a delicious treat this year and has become our new way of satisfying those dim sum cravings.

Stephen, Alivia and I have been slowly exploring our new neighbourhood. From splash pads to libraries to restaurants, we’re getting to know Richmond Hill and looking for our new favourite eats, I had read good things about Clay Pot King on Instagram and decided to have lunch there with my parents for my mom’s birthday. While our lobster pot was impressively plated and service was phenomenal, we weren’t as taken by the flavour of our dishes.

Atmosphere: Claypot King is one of the newer Asian restaurants in Richmond Hill with an elegant decor including crystal chandeliers, tufted leather benches and a mirror wall. We arrived at 5pm for an early dinner and was one of two occupied tables. Keep in mind that there are lots of restaurants in the plaza and parking can fill up quickly.

Service: This was one of our first dinners out with Alivia and I was nervous. I had prepped my parents that there was a good chance we’d have to make a quick exit. We settled into our corner seat with Alivia in her booster and some books to keep her entertained. Our server was very friendly, giving her lots of smiles and waves even after helping us pick up the many utensils Alivia dropped. Dishes were served quickly and arranged away from tiny grabby hands.

Food: The word claypot usually brings to mind crispy, crunchy rice topped with flavourful proteins like Chinese sausage and braised chicken. At Claypot King, the word describes a stew/casserole-like dish that’s served in a black metal pot and kept warm using a circular ring stand.

The main dish I wanted to try was their Lobster special. To round out the meal, we also ordered a duck congee pot and some side dishes, Shanghai style fried fish, green onion pancakes and fried dough fritters. Compared to other restaurants serving the same dish, Clay Pot King’s fried fish was good. It had a tasty sauce and good texture. The green onion pancake meanwhile was underwhelming, plain.

Between the Lobster pot and Congee, it was actually the duck congee that was my favourite (and Alivia’s!). The congee had a good thick texture, was savoury and well seasoned. The lobster was disappointing on a few points. First, for the price the quantity of lobster was low. There were lots of filler ingredients like rice cakes and tofu sheets. Second, the flavour of the dish was very one dimensional. Every bite tasted the same, there was no depth in the flavour and there was a lack of acidity. We did order the dish with no spice and I wonder if this impacted the taste of the dish.

Overall, although our meal wasn’t amazing I would give Clay Pot King a second chance based on the friendly service and promising side dishes.

Atmosphere: The quick service restaurant was located on the first floor of Dragon Tower at Spadina and Dundas with their own entrance on Dundas St. The layout was reminiscent of any fast food shop with an order counter, self-service utensils, a condiment station and movable square tables. While the restaurant was busy, turnover was quick and I was able to find a seat while Stephen ordered. Additional seating was available inside the lobby of the building.

Service: After placing our order, we were given a buzzer that would ring when it was ready to be picked up. Our baos were ready quickly and hot from the kitchen. Soy sauce, Chinese vinegar and hot sauce were available self serve with little plastic dixie cups. Adding a serving of sliced ginger to each order of baos would be a great addition.

Food: Juicy Dumpling’s menu was simple with an assortment of steamed and fried xiao long baos (listed as mini soup dumplings), dumplings and some traditional Shanghainese snacks. Stephen and I ordered two trays of the steamed pork baos, one order of pan fried juicy buns (their version of sheng jian bao) and a bowl of shrimp wontons with spicy sauce.

The baos were good. The skins were a bit thicker than I prefer but consistently even and the filling well seasoned with a good amount of soup. When picked up, the baos lacked the signature xiao long bao droop. I may have liked the fried version better with crispy bottoms that masked the shortfalls. The pan fried juicy buns were also fine, good filling with a similar skin as the soup dumplings, but not quite sheng jian baos (still a thin wrapper but more yeasty in texture).

I did really like the shrimp wontons, more specifically the chili oil that was super fragrant and sweet without being overly spicy. This was one of the more expensive menu item at $7.99 for 8 pieces. Funny enough, I see lots of online reviews of this dish disliking the very aspects that I liked. Too sweet, not spicy. So to each their own.

Overall, our meal at Juicy Dumpling was satisfying and the value undeniable. I wouldn’t go out of my way to visit, but if I was already in the neighbourhood hungry, they’d be a top contender for a meal.

In the last few weeks of my pregnancy, I avoided spicy foods just in case the heat did nudge Alivia to join us earlier (had to move and what not before her due date). Since she’s joined us, I’ve still had to avoid anything super spicy because the few times I’ve added hot sauce to my plate, Alivia’s had a night full of stomach pains after nursing. So this meal at Do Eat Chinese has been my last taste of delicious tongue numbing fare since January. I’m hoping as she gets older I can slowly raise the spice level of my meals again. Until then, I’m looking at past photos and salivating over my phone.

Atmosphere: When we visited, the restaurant had just opened (under new management?) and was still offering specials on their signature dishes. Very few tables were taken and we had our pick. The restaurant was pretty standard for Chinese restaurants in Markham. A bit on the smaller side, clean with a mix of tables and booth seating.

Service: We arrived for an early dinner and the hostess offered us any table of our liking. I picked a booth by the window for the natural light, but it was a bit chilly. Once we settled down, the hostess brought over a portable heater to help keep us warm. Service throughout the entire meal was oddly really good. I’m not sure if it was because the restaurant wasn’t too busy, but our server and the hostess were incredibly attentive. She came by to apologize for the dishes taking some time, when we hadn’t even noticed and our plates were exchanged for new ones during the meal without prompting.

Food: My father in law had eaten at Do Eat the week before, so he had a few dishes he already wanted us to try. The main one being a oil braised eel dish served with thin pancakes and green onion threads, similar to Peking duck. It’s a traditional Shanghai dish that I’m starting to see more and more of on menus in the GTA. Do Eat’s version was sweet, heavy on the dark soy and tender. A pretty authentic version for my taste buds. I’m a big fan of eel and would recommend trying out this dish, even though the visual can be a bit daunting.

To round out our meal, we also ordered a Spicy Chicken Knuckle (similar to La Zi Ji Ding but made with just the cartilage part of the chicken leg) and a Spicy Water Fish with Tofu (Shui Zhu Yu). The chicken knuckle was interesting, had a good chew but not too much meat and a strong cumin flavour. Not overly spicy.

I really enjoyed the Spicy Water Fish with Tofu, which was a great twist. The silken tofu was a great neutral palette for the sweet, spicy and numbing soup, which was more like a sauce in this version. To be honest, I could’ve eaten a few bowls of just the sauce and white rice. The fish was fresh and tender as well, which also meant a few bones to be cautious of.

Overall, our meal at Do Eat was pretty delicious and I’d like to go back and explore their menu more. The eel dish, while tasty and unique was quite pricey (over $40).

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

Atmosphere: Liuyishou’s taken over the spot that used to be 100 Degrees Hot Pot on the corner of Highway 7 and East Beaver Creek. It was nice to see the new incarnation had much better ventilation and the windows weren’t covered in condensation. Even on a Tuesday night, there was a good chunk of the evening when every table was full and platters of thinly sliced lamb continuously marched from the kitchen. I liked that each table had their own side cart for overflow plates so there was no need to rush or combine plates of uncooked ingredients.

Service: All of our ordering was done via iPad and sent directly to the kitchen. Our soup base and first few food items arrived within minutes of talking to our server. A few of the menu items were confusing in English (as is always the case with the wide variety of noodles and soy products) and our server tried her best to answer our questions and distinguish the differences. She also notified us when we ordered an item that had an extra charge, making sure we weren’t making any mistakes. Our pot was refilled regularly with broth and without prompting. No items were missed and there were plenty of servers circulating the dining room to flag down if needed anything else.

Food: The menu at Liuyishou was AYCE and extensive, both for what was included in the base price and a few special items at an additional cost. All soup bases were at an additional cost with no complimentary option. A simple, plain base free of charge would have been nice to see. The meat options included AAA Beef, New Zealand Lamb and Sliced Pork Belly. There were lots of tofu variations (puffs, fried, fish, etc.), plenty of vegetables, some seafood and more unique items like pork blood, trip, pork intestines, liver and duck gizzard. There was a few cooked appetizers and a variety of carb options.

Menu items I really enjoyed were the lamb, all of the hand made balls (especially the cuttlefish), which were super fresh with no filler and the Spicy Bull Frog Legs. Stephen wouldn’t try any of the frog legs so I had 4 all to myself. They were very tender and excellently seasoned. I also really liked the rice cakes and homemade noodles. Both items cooked easily and had a great chewy texture. The lamb was beautifully marbled. From the “Superior Dishes”, we tried the Tiger Prawn and Signature Beef Omasum. I really liked the texture and freshness of the prawns while Stephen enjoyed the omasum. I had a harder time chewing through the big slices, but each slice picked up lots of flavour from the soup base.

The sauce station was expansive with a ton of options to customize your bowl. There were also complimentary fruit and more importantly, fried mantou with condensed milk. We sat pretty close to the bar and could see when the mantou were being refilled, they did go quickly. For drinks, I can never resist a pitcher of watermelon juice, which was freshly made with no sugar added. I would also recommend the pitcher of plum juice to help with digestion.

If you’re visiting on a weekend and opt for a more expensive soup base with drinks, the bill can quickly add up ($50/person for 2 people). I’d recommend getting the two-flavour split base and coming with at least 4 people, really the larger the group, the more worthwhile the cost.

This year to celebrate Chinese New Year, Liuyishou is hosting hotpot week at all of their locations across Canada from Feb. 26th to Mar. 2nd. Enjoy dinner, an order of Tiger Prawn and Pitcher of watermelon juice for a discounted price. Tickets can be purchased through Eventbrite.