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Big Joy Noodle & Congee closed?

I went by tonight w/ a late night craving for wonton noodle, only to find the storefront covered w/ Chinese newsprint. The sign has already been removed, furniture can still be seen inside. Anybody have any clue what happened? This place has been around since the early 90's, I'll miss it terribly.

Btw the newsprint was dated 8/24, so it happened w/i the last several weeks.

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  1. I noticed that too! Hope its renovation?! Do miss their pig's liver congee!

    1. Looks like they're done. Went by tonight to pickup some char siu at John's and saw a new spot open at Big Joy's location. It's called Spring Flower, and they're advertising 10% off for the grand opening. Looks like a wok hey spot, w/ dishes written on coloured paper on the wall.

      So so sad, I'll miss you big joy wonton mein and pig liver congee.

      7 Replies
      1. re: aser

        Ditto! I was in the same plaza this morning. I thought they are a Hong Kong style cafe?!

        Yup! For pig's liver congee, guess have to wait for my next HK trip!

        1. re: Charles Yu

          Oops, sorry, I didn't go in, I actually just drove by and peeked in. I usually just park at the rear parking lot behind all the stores, to avoid the terrible drivers, haha.

          I found Big Joy to be much better than Jim Chai Kee, it was up there w Jun Jun, the broth had that darker brown colour that is lacking at JCK.

          1. re: aser

            I used to go for their Chui Hau braised beef briskets and tendons before I discovered the food court place at Middlesfield T&T.
            Now that Big Joy's gone, where can one find a decent bowl of Pigs liver congee?! Looking for liver thats crisp, not overcooked and thicker slices. ie., a la Big Joy!

            1. re: Charles Yu

              Charles,I know this could be a far drive for you,but "House of Gourmet "on Spadin/Dundas has Pig's Liver Congee just the way you described and the way I love it.......Thick and not overcooked.....
              Thats the only place that can take care of my pig livers congee craving....other places tend to overcook it because they slice it too thin....

              1. re: warlock

                Thanks a lot for the info warlock! I don't mind the drive if the liver and congee is good! Well, at least gasoline prices is below 90 cents nowadays!

                1. re: Charles Yu

                  While I had a really nice pig liver congee at Fantasy Eatery in Richmond Hill one time w/ my parents, a return trip this past week was disappointing (tough and thin and way overcooked). Must've been one of the skinny pigs. :) They did have a nice egg w/ scallop fried rice though.

        2. re: aser

          Yeah, I think it is a HK style cafe called Peninsula or something like that... for wonton mein, you can have the same quality at Richmond Court, which I would rather just make it at home.

        3. I'll miss this place as well. But my friend tipped me off this summer about the beef brisket lo mein at V2, and I've been seriously into it since. I know you may have all been there, but I'm not there for the wonton, or the soup noodles, or whatever else. It's that one dish all the way, most authentic that I've had here. Super tender fatty brisket, rich complex sauce accented by fruit peel, springy noodles that they make themselves. And the sauce is the star.

          7 Replies
          1. re: Chester Eleganté

            Is the "springy noodles" they make the same kind as the one they use for their wonton noodle soup ? If yes, it is the noodle which has the most alkaline taste that I have ever tried. It is to the level that is unbearable. They completely miss one of the most important step or completely screw up that step when making the noodle.

            1. re: skylineR33

              I've only seen one type of noodle. They must've reduced some of the alkalinity. If you can't stand it, they also commonly serve the brisket as a stand-alone dish.

              1. re: Chester Eleganté

                I was told by a foodie friend ( he taught me to use the Lawry's 125c low temperature approach to roasting prime ribs. Over 10 hours but melt in the mouth roast beef! ) that the braised brisket and tendon at the HK style cafe 'Octopus' ( Baht Tsau Yue ) at Steeles and Brimley is very good. Heard of it?

                1. re: Charles Yu

                  Nope, but I'll try and keep it in mind if I'm out by that way.

                  p.s. the main side dishes at V2 are the deep fried salmon skin (soaked in the accompanying sauce) and the fried tofu.

                2. re: Chester Eleganté

                  V2 is in First Markham Place, somewhere in between what used to be Ngau Kee, and Ding Tai Fung. It's got an orange sign.