Ritzy Palace Chinese Cuisine — Restaurant in Markham

Update August 2025. This used to be my go to mid priced restaurant but not anymore They only 530 or 730 dinner service on weeeknd. I come here once a month for 15 years. Last week was OK. Tonight was beyond horrible. We came in ealry 5:10 pm to help them out so they can turn the table over But food Tasted like crap. I have eaten over hundreds of lobsters in restaurant in my lifetime. But was never sent overcooked burnt lobsters. We got our soup, two main course within 7 minutes and when I asked the manager to slow it down cuz my food will get cold. He scoffed at me, once the bill goes in, I can't do anything. We did not pack the left overs. So many other reasonable priced cantonese restaurant. One is two minutes away.

Manager, just listen to your experienced customer, we tip more then 12% but Joe I heard with the changes in minimum wage, waiter don't care because most only get the hourly salary. Summer rush is almost over. And don't let junior staff cook lobster. The table next to us alosp got their lobster well-done also. There are so many brand new Chinese restaurants in Markham, Scarborough or richomd hill. Yes yes you were full last night. And although you want to push food out, we arrived and ordered before 5:15 pm. You served subpar food that tasted like food court cooking techniques in less than 18 minutes. This is a place where I eat quite often.

Update dinner October 2024

Reservation are a must for Saterday night since the larger room is still used for weddings in October so we dined in the smaller intimate room. Overall it was an exceptional value for their set menu.

Peking duck with lettuce wrap 4/5 Tendor green mixed seafood 4/5 Braised grouper with tofu 5/5 Salted fish with chicken fried rice 5/5 favourfull and chicken is tender Braised eggplant with garlic and chilling 4/5 House special running free range chichen 4/5

This is not comparable to the more expensive Cantonese restaurant nearby, but excellent value for its price to quality ratio. It is the same owners as Grandeur Palace

Not the best, but not the worst. One of the last few places that have an early bird dim sum special. Order has to be entered into the sytem before 11 am.

Har gow 4/5 thin skin and nicely seasoned. Skin did not break but less visually appealing than other places. Fung jow 3.5/ 5 good taste Snow pea leaves and Mushroom cheung fung 2/5 , snow pea leaf was old and chewy + Mushroom lacked and depth of flavor and very small portions Eel vu gok . It had potential but serve cool. 2/5

Tea - 4/5 they have individuals packaged so you can control the strength and have a candle to keep it warm.

Service- 4/5 it was less busy, so maybe that is why we got great service- polite and they cleared dishes very often. Also we had less attitude today for some reason.

Repeat - maybe every two to three months. Their sister restaurant is Grandure restaurants in Chartwell plaza with similar early bird promotions with similar service amd...

We arrived about 5 min prior to 9 am and expected a wait. The line up was down to the postal box but when they opened, we were seated quickly. However, those that entered at 9:30 had to wait and most people left. There's early dimsum all week long if you place your order before 11am and it's priced at $2.99 for S/M/L.

Atmosphere: Upon entering you are greeted with lush and glamour. The shiny crystal chandeliers, gold chairs and table clothes awe you. It would be a nice place to impress someone for dinner but don't bring a first date on a busy weekend dimsum morning because it was quite crowded and really loud. The tables are close together.

Food: We ordered 12 dishes. On average 4 stars. House special crystal shrimp dumpling (L) aka Har Gao: At first glance it looks like your typical standard shrimp dumpling but when you bite into it, you will notice that there's bamboo sprouts and whole shrimp (as opposed to a paste). The bamboo sprouts give it a nice texture and the shrimp was a good size and had a nice bite. Shrimp Siu Mai (L): Very average. Golden mushroom, Fungus, Bean sprout dumpling (L): It tasted good. The outer shell wasn't mushy like some places. Steamed chicken feet with black bean (M): One of my fav's. These were actually spicy. Sticky rice in Lotus leaf with chicken, octopus and egg yolk (L): There were 2 and they were average. Matsutake Mushroom and crispy fish roll: The fish wasn't crispy. It was steamed with good flavour. It was rolled with asparagus and some mushrooms. This isn't something you see at your avg dimsum restaurant. Old Style preserved meat with black eye pea cake: I've never seen this before and wanted to give it a try. It looks like a savoury pudding. It was interesting. The preserved meat give it good flavour. Shrimp dragon pearl: It's fried shrimp paste with almonds. The menu doesn't show the peanut symbol. Shrimp ball and chive rice noodle roll: Nice big plump shrimps. This came at the end and everyone was quite full. Angus beef rice noodle roll: Pretty good. You actually see pieces of beef and mushroom. Thousand layer durian pastry: had lots of durian flavour. Definitely not for the faint of heart. Egg custard bun: It was alright. If you like your egg custard oozing out, you might give it a try, but I would suggest breaking it apart and let it cool, otherwise you might get a good burned tongue.

Service: 3/5 The ladies serving the food was nice and polite. The one that was cleaning up and pouring water is rude. I asked for a few boxes and she shoved them in my face as I was talking to someone else as opposed to placing it on the table. And as we were getting ready to leave the crowded entry way, she pushed me to the side so she can clear the table. Then as my husband wanted to leave with a stroller, she was in the background hassling him to move. Note: Avoid bringing a stroller.

Overall: 3.5/5 But...

Excellent cuisine, worth braving the frigidly cold weather for!

The last time I ate at this favorite spot of mine was way before I had my two separate bouts with Covid. Keeping our fingers crossed that nothing has changed and quality of food still remains the same. Tonight, our party of 6, all bundled up and braving -14C weather decided to have our weekly family dinner there. Arriving early at 6.00pm, as expected, the place was empty.

First thing that caught our eyes was the ‘ Peking Duck Special ‘! Normally priced at $55 for two ways, it is now being offered at a most attractive $39.99!! Ordering that was obviously a no brainer! In addition, our order revisited some of their house specialties as well as some of our long standing favorites. Dishes ordered consist of the following: Peking Duck Two Ways ( Crispy Skin and Crepe wrap; Stirred fry diced meat and mixed vegetables, lettuce pockets; $15 supplement ) Pan seared Filet Mignon Cubes with Garlic and Maggi Sauce Fried Jumbo Fanny bay Oysters with Honey Pepper Glaze Fried Tiger Prawns with Salted Duck Egg Yolk Coating Clay Pot Rice with Chinese Wind-dried Preserved Meat and Sausages Complimentary desserts of Toasted Black Sesame Dessert Soup; Mango Jello Pudding.

All in all, the food was masterfully executed, exceptionally tasty and as enjoyable as before. A special mention goes to those perfectly seared, medium rare and tender, aromatic and exotic tasting filet steak nuggets. Amazingly delicious! Reminiscent of Hong Kong famed ‘Tai Ping Koon‘, colonial/western style preparation of their house-special pan-seared minute-steak! Both Prawns and oyster dishes were both very well done. The crunchy prawns with the gooey, super-tasty egg yolk coating a definite stand out. The Peking Duck both ways were also as good as before. The stirred fry component for the lettuce pocket wrap exuded delightful wok-hay aroma and smokey taste.

All in all, an enjoyable and wonderful meal worth braving the frigid...