House of Gourmet Seafood BBQ

Ian and Amit discovered this place on Dundas a few weeks ago. While the sign seems a bit ambitious (seafood, bbq, noodles, congee, drinks, western-style, and more!), so far, the food has proven to be quite good. It seems to be a typical teahouse (cha chan teng). Last time I had a lunch special with cream soup, baked pork chop on spaghetti, and milk tea - a pretty typical meal - and Ian had brisket in noodle soup.


This time, Amit and I both ate a lunch special with Borscht (you can also have the cream soup), Portuguese-style chicken, and drink. The chicken was deep fried and smothered in a coconut-curry gravy. Standard, and yummy. It's a lot milder than a curry, so it may take a few bites to get into the taste, but after a few spoons, you're hooked.

We shared a plate of these rice rolls, a hybrid between beef rice roll (ngau yook cheung) and chinese donut rice roll (jia leung) - in Chinese it was ngau yook jia leung. Very nice combination - the beef and cilantro served to mellow out the deep-fried feeling from the chinese "oil fried ghost" and added some depth of flavour.

Ian had roast pork and tofu "pok" on rice. Looked good. Tofu is always tasty.


In the rotation!