Lai Wah Heen — Restaurant in Toronto

Situated in a hotel on the second floor, Lai Wah Heen isn't exactly a restaurant locals would stroll into for a meal. I visited Lai Wah Heen a few days ago for their Spring Equinox event where they collaborated with Sake Kurabu & That's Life Toronto for a set menu with Sake Pairing. Since this is a review for Lai Wah Heen, I will limit my review to the food, as sake is not what they usually offer.

Our meal started off with a cute lobster and shrimp dumpling that was shaped and colored to look like a lobster. The filling tasted good, not amazing - so the appearance was definitely better. This item is usually on offer during their dim sum hours for $5.50 a piece.

A pan-seared scallop with white truffle cream was next - the scallop was perfectly seared (not overdone) and the white truffle cream was a heavenly pairing.

Scambled egg white with dungeness crab meat and silver fungus mushroom - the taste of the crab came through and the dish is on the light side. The egg whites didn't do too much other than adding some needed saltiness

Deep fried lamb rack, with truffles and assorted mushrooms - the truffle didn't really come through, but I like the assorted mushrooms. Deep fried lamb rack tasted ok, but I would have liked it better seared instead.

Pan-seared wagyu beef with raw sea salt and zucchini - I think the wagyu would have benefitted if it was grilled instead (with bamboo charcoal), but it was delicious and tender nonetheless

Briased pork belly - this is my favourite item of the night. The pork belly was very tender and braised well and flavoured well. YUM.

Crispy foie gras and minched chicken wonton, with clear truffle consumme - this was my second favourite dish. I thought the wonton was presented nicely, and the truffle broth was delicious

Black sesame rice ball with ginger syrup - I thought Lai Wah Heen could have given a few more rice balls considering this is probably the cheapest thing on the menu, but alas, one lone rice ball in a bowl lol.

Overall, I think the food at Lai Wah Heen tasted great, although there are elements of their cuisine that are not Chinese (i.e: truffles, wagyu beef). I believe the Spring Equinox menu was good value considering I got to taste a lot of premium sakes that are normally not found elsewhere.

There is very little question that in terms of Chinese food, Lai Wah Heen is probably the best in downtown Toronto. Given the price tag they normally charge however, I probably would not visit Lai Wah Heen on a normal night unless it is for a special occasion for someone who likes to dine in an upscale...

I came here for lunch and this place is reservation only. Before coming, I read a lot of reviews mentioning that their prices were quite high, but I still wanted to give it a try.

The restaurant’s decor is beautiful, but unfortunately, we were seated in a corner where we couldn’t really enjoy the overall ambiance. We actually preferred to sit in the open area, and I noticed there were empty tables available. I’m not sure why the hostess placed us where she did, but I didn’t bother to ask or complain.

Once seated, we were greeted by the manager, who was very friendly and welcoming. He introduced us to a few dishes and explained that their two chefs come from five-star hotels in Guangzhou, China. That got us excited, so we ordered quite a few items.

Beforehand, I had seen menus posted by other guests and noticed the prices were high. But to my surprise, the prices have since been adjusted and are now much more reasonable—especially for Lai Wah Heen.

Also, parking is free as long as you inform the reception, which is a nice bonus, especially in a downtown location.

Now, onto the food:

My personal favorite was the pan-fried turnip cake—very well done. The xiao long bao was tasty too, although the presentation could use a bit of improvement. The AAA beef short ribs came out warm but were very chewy, so I wouldn’t recommend them. The steamed pork ribs with mini pumpkin had a nice presentation, but I wish it had more sauce, as most of it soaked into the pumpkin. The lotus sticky rice with abalone came with plenty of dried scallops, which was great, but I would’ve liked more gravy inside—similar to what I’ve had elsewhere. The beef ball was just okay, and the beef rice roll was average. The glutinous rice dumpling had good flavor, but I found the truffle a bit overpowering. One suggestion: the menu could use more flavor variety. Several dishes featured truffle, which made it feel a bit repetitive.

Service-wise, the staff could use a little more training. The hostess didn’t ask where we preferred to sit, and when I asked for chili oil, the server brought chili paste instead and told me they didn’t have any. Later, the manager clarified that they actually do have a house-made chili oil. It’s a minor issue, especially since they’re still in soft opening.

In conclusion, I’d give this experience a 3.75 out of 5, and I’ll definitely return. I’m also interested in trying their dinner menu—especially since their other chef also comes from a five-star hotel—and see their dishes have any wok hei. I’ll likely wait until they’ve had more time to...

Lai Wah Heen has always been known for its elegant and refined dining atmosphere, setting it apart from more traditional, bustling dim sum halls. The recent renovations have further enhanced this, with a redesigned interior featuring sculptural lighting, warm textures, and fluid design. It's a place designed for both intimate dinners and special celebrations.

The service is generally described as professional, warm, and attentive, with staff eager to provide a high-end experience. While some might find the pricing premium, it aligns with the restaurant's commitment to quality ingredients and an elevated dining experience.

Lai Wah Heen's reputation was built on its artfully prepared dim sum, and this continues to be a highlight.

You can expect meticulously crafted dumplings and other classics, often featuring premium ingredients like lobster, geoduck, and scallops. Reviewers have lauded the presentation, with dishes often resembling edible works of art.

While the dim sum remains a strong draw, the dinner menu under the new chefs, Heyden Sin and Huang Zhenqing, is where some of the biggest changes and innovations are found.

They aim to recreate traditional Cantonese flavors within a contemporary context. Expect interesting and playful takes on classic dishes. Some notable dishes that have been praised in the past include: Peking Duck: Often carved tableside, it's a popular choice for dinner. Specialty Dumplings: Look for unique creations like lobster, geoduck, and scallop-and-prawn dumplings, sometimes presented in whimsical shapes. Crispy Roasted Pork Belly: While priced on the higher side, it's a dish that has garnered attention. Wok-cooked dishes: Options like wok-cooked boneless chicken with fish maw or quail flavored with soy bean sauce have been highly rated for their rich flavors and tender textures. It's worth noting that some long-time patrons of the "old" Lai Wah Heen may find the new iteration unfamiliar, particularly regarding the pricing and the slightly altered ambiance. However, those open to a modern and upscale take on Cantonese cuisine are likely to be impressed.

Lai Wah Heen is a destination for those seeking a fine-dining Chinese experience in Toronto. If you're looking for high-quality ingredients, exquisite presentation, and an elegant atmosphere, it's worth considering for a special occasion or a sophisticated dim sum experience. However, be prepared for a higher price point with smaller portions than typical Chinese restaurants in the...