Hong Shing Restaurant — Restaurant in Toronto

This is a review for delivery:

The pièce de résistance was of course the lobster e-fu noodles ($35). How they managed to jam so much food into a single container is staggering – even after eating two portions each there was still plenty of leftovers.

Despite travelling all the way from downtown to North York, the lobster remained surprisingly hot and not overcooked. Perhaps the flour coating the crustacean was a bit gluier than normal (note to chef: maybe only dust lightly?) but was still very satisfying. Even the e-fu noodles held-up nicely and didn’t become soggy, likely the better delivery option compared to chow mein.

Families regularly get Chinese barbeque to go, so it wasn’t a surprise that the roast pork ($15) and duck ($15 for half) delivered well. Without the diluted hoisin sauce, the pork just wasn’t the same, but the skin still crispy despite it being a rather lean cut. Meanwhile, the duck could have done without the liberal ladle of sauce into the container - that extra moisture rendered the skin soggy and made it so salty that adding any plum sauce would be overpowering.

The Chinese barbeque did work well as leftovers for the following days. Using the popular “KFC rice cooker” recipe as inspiration, the roast pork went into the rice cooker with 2-cups of rice, a teaspoon of bouillon, and a tablespoon of soy sauce to be transformed into a fragrant sticky rice and tenderized the lean meat. And after re-heating the duck in the toaster oven, it was combined with chewy noodles and broth for a tasty dinner.

Dishes that didn’t fair well for the drive were the honey spicy crispy beef ($14) and the deep-fried spicy squid ($14). Once they lost their heat it became dry and powdery and even re-eating them in the toaster oven only marginally improved the dishes. At least the spicy honey sauce on the beef was well flavoured; the spicy squid, on the other hand, needed a lot more seasoning.

It’s surprising that the squid wasn’t spicier considering Hong Shing’s hot and sour soup ($7 for a medium; equivalent of two bowls) was a flavour bomb! Whether it’s the sting of the vinegar or the kick of chili flakes, this was a great rendition of the soup incorporating plenty of tofu, vegetable slivers, and bamboo shoots.

Stir fried snow pea leaves ($14) is another quarantine craving of mine. The leafy vegetable is impossible to source through supermarket delivery and curb-side pickup, so I was elated when a packed container arrived. The neutral vegetable was an ideal pairing with the other...

Love this place been coming for years as they have the best general tao chicken ever made…HOWEVER… recently ive been placing orders for the general tao lunch special with steam rice.

I enjoyed the regular portions as they were solid, chicken covered the top layer of rice not seeing any white(rice).

One day i decided to ask for extra chicken, an elder lady responded a yes and charged me the extra $3. I obliged and picked up my meal, but when i opened it i had noticed it was just the regular portion. I called Hong shing and told them and they said the next time i come in they will give me extra chicken at no charge. I was happy to call and order the next time and make sure i explained the story and when i picked it up it did indeed look like a little more than the usual.

Today when i called in and asked for the usual the gentleman who answered the phone asked if i’d be getting the extra chicken again, i said no just give me the regular serving with sauce on the rice this time.

I went to the store picked up the food and took it back to my office, upon opening the lid i found to my surprise the smallest portion of chicken i have ever received from hong shings. I was very disappointed and instead of calling and complaining as i already had for the previous issue above i am here making this review.

To the manager: bro i come in twice a week and not just myself, i tell all my coworkers Hong shings is THE BEST chicken spot in the city and bring them most of the time i come in to give your place business. Ive been coming for years, please treat me a little better.

My number is 283-3119 im sure you will remember, next time i hope to be satisfied with the usual great portion that covers the rice. I know im pretty specific here but you must understand these are my favourite cheat meals and i prioritize coming to your restaurant above all others in the...

We were driving up to Toronto for a weekend and wanted to try this restaurant. There weren’t any open reservations but we got on their waitlist. Around 12:05 am Thursday night we got an email telling us we could attempt to make a reservation for Friday night. We immediately made a reservation and prepaid for 2 of the Dining room tasting menu and 1 cocktail pairing.

In the morning I noticed an email from them asking for my guests name and allergy info, but I was heading to work and didn’t have a chance to respond immediately. During the day I received a phone call from a Charlottetown, Prince Edward Island number that didn’t leave a voicemail that I assume was them. And still on Thursday at 5:02 pm just as I was getting home and would have a moment to respond to their email I got a notice that our reservation had been canceled because in their words “our system did not correctly reflect this availability”.

They did refund us most of our money, but I’ve had to file a dispute with our credit card since they refunded us slightly less then they had originally charged us. (Again, payment and refund occurred on the same day so this would not be an exchange rate issue)

The entire experience was just frustrating and added extra stress to an otherwise wonderful trip. Luckily we had reservations at a Michelin star restaurant for Saturday night so we still enjoyed our trip and the great food of Toronto. But this restaurant seriously needs to work on their front of house and policies, no one should have to do extra work to not even be given a chance to try the food at...