興記 Hing's Kitchen

Tasty authentic cuisine with lots to choose from off the menu. Staff very friendly.nI got the Pork belly with Rice and veggies. Wish they gave a bit more veggies.

Pretty popular spot. We waited a bit before getting in since it was busy and the restaurant isn't that big. You will definitely leave full. The meat + sauce was very tasty/full of flavor that soaked into the mountain of rice.

Very delicious Shao-Shan food. Could be the best one in this flavor at Markham.nnTables are a little bit limited. Recommend adding more.

Hing's is everything you would expect from a noodle place... but more - they have rice options. Their soup noodles are decent, and the Rosé soy sauce chicken tastes delicious. I believe they use free-range chicken, as the texture of the chicken was a bit tough. My only gripe is that their half-chicken dishes have more bones than meat. Will come back for more soup noodles!

·n“ Hing’s Kitchen, Major Mac/Woodbine, Markham “ - Probably the most inconsistent and disappointing dinner of the year featuring some really bad dishes!nnNestle stealthily inside the ‘Canadian Tire Strip Plaza’ on Major Mackenzie, just east of the 404 exit. For a nominal amount of $60 per person and a minimum of 10 people per table, this self proclaimed ‘ Chiu-Chow Cuisine ‘ specialist will offer the patrons a pseudo-exclusive taste of the Hong Kong style ‘Private KItchen concept’ dining experience.nnUsually pet projects of skilled chefs who set up ‘club members only like‘ shops inside residential units to cater for the dining requests of privileged patrons. Nowadays, this idea has morphed into specially dedicated, cordoned off areas within their restaurants. Inside a more exclusive, enclosed environment, options are provided for patrons to craft in advance, a set menu containing usually some of their favorite labor intensive special dishes using ‘market du jour’, exotic and exclusory ingredients. The other option being a ‘ trust the chef ‘, off-menu, Omakase option, which we decided on today.nnTonight’s chef’s offering consisted of the following ‘ ranging from great to bad ‘, innards heavy, EXOTIC, house specialty dishes:nnAmuse Bouche - Preserved Pickled Chinese Mustard Greens; Deep Fried Fish Skin;nSmoked Herbed Soy sauce Lo-Shui, Pig’s intestinenAppetizer - Chinese style ‘Charcuterie‘ platter of Lo-Shui Marinated Beef Tripe,nDuck Tongues and Beef Shank.nMains - ‘Chiu-Chow‘ style Cold Crabs Here, BC Dungeness Crabs were usedninstead of Oriental Flower Crabs n- Pig’s stomach, Chicken Feet, Pork Hock and Almond Soupn- Whole Smoked, Caramelized Sugar, Marinated Duckn- ‘Chiu-Chow’ style Cold Poached Fish Here, again due to availability, thennormally used Grey Mullet wu-tau were substituted using GreennSea Bass n- Stirred fry Pork-Neck meat, Conge Meat and Squid with MixednVegetablesn- Braised Waxed Gourd, Goji Berries and Red Dates with Pig’s Livern- Stirred Fry Choi-Sum with Fried Garlic Cloves and Deep Fried PorknLardn- Braised Abalone and Chinese Shitake Mushroom on Yee-MiennNoodlesnDessert - Creamy Taro Dessert Soup with Black Sesame MochnOn paper, this was a most exotic and uncommon meal offering. Sadly, inconsistent and poor execution of some dishes ruined the majority part of the meal.nDinner started off with a few pretty high notes. Some notable and highly enjoyable dishes included the delectable and well seasoned amuse bouche, the dense and creamy Almond/Pig’s Stomach Soup and the super flavourful and aromatic Smoked Duck. Other dishes like the Cold Crab and Charcuterie platter containing some under-seasoned components were acceptable but nothing to write home about!nUnfortunately, the quality and taste of the remainder of the meal plummeted off the cliff after the serving of the duck. The over-cooked poached sea bass was tough and bland. The stirred fry dish, one of the worst dishes I have ever encountered in a formal dinner. All proteins were once again, over-cooked and leathery. But worst of all, the dish was absolutely tasteless and totally void of any essential wok-hay. How the chef can even consider presenting this disaster of a dish to us is totally beyond my comprehension! Remaining of the few dishes did not fare any better. The under-seasoned and over-cooked Pig’s liver lacked flavor and crunchiness If ‘Very Good Congee’ impressive rendition is a 10, Hing’s version, IMO, only deserves a 3.…max! , all vegetables were sadly prepared, bland, under-seasoned and without heart and soul!nnIf ‘The Terminator‘ happened to attend our dinner party yesterday. I’m sure after the meal, he would have said ‘ I WON’T BE BACK ‘!

Directions to 興記 Hing's Kitchen with public transportation

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