Golden Prince Seafood Chinese Restaurant, Markham ( 4855, 14th Avenue ) - This place has 'potential'!!
My better half and I drove past this restaurant after running some urgent personal errands. It was late and we still haven't had dinner. So, keeping our fingers crossed, we decided to give this new comer a try.
We were greeted by a smiling and friendly lady owner who immediately gave us her business card with a special 10% off stamped on it! Our meal comprised of three dishes and a complimentary soup, again offered by the owner. Two of the dishes were quite outstanding!
The first one was a 'Sizzling Hot Pot of Sauteed Free range chicken with shallots, air dried preserved Chinese liver sausages and pigs liver' The smoky and aromatic wok-hay flavor was amazing as was the taste.
The second dish was a traditional 'home-cook' favourite - ' Steamed minced pork pate with Chinese preserved salted mackerel, diced preserved turnips and water chestnut'. To a trained Chinese palette, this dish offered the intoxicating 'pungent aroma' of the fish combined with a most enjoyable textural mix of chewy pork and crisp and crunchy Chinese root vegetables.
The complimentary dessert of Silkened tofu with ginger syrup was a nice surprise.
Based on this initially positive experience, I will definitely round up more family friends and give it another more 'thorough' try. Hope to report back soon with photos!
The owner is always super friendly and her staff is generally quite good as well. She used to work in the basement Chinese resto at Kennedy/Sheppard and took over the Golden Prince 2 or 3 years ago. This is not a 'high-end' place so don't get your hopes up in decor and food presentation, the atmosphere is more of a relaxed family joint. Go there because most of the food is good.Try their sweet and sour pork, its one of their house specialties and is very good. We have been there a few times but have not tried the 2 dishes you mentioned yet Charles so thanks for the tip.
We've been going for many years. A little pricey compared to other places like Fantasy Garden since the portions are smaller. However, we go there because it's got good wok hay for a family restaurant.
The set dinners for 4 and 6 are good value. I think the dinner for 6 is around $80 and comes with steamed fish, steamed free range chicken and S&S pork.
They have the best sweet & sour pork in town. The free range chicken (the steamed kind) is another signature dish but we usually order the 'hand deep fried' chicken (advance order). The steamed eel with black bean sauce is another favourite although pricey.
A lot of folks also order the curry crab. And salted pork bone congee for late night.
Very crowded on weekends but you can avoid lineups if you go before 6:15.
re: Charles Yu
re: T Long
This is the more elaborate way of preparing the Cantonese Crispy Skin Fried Chicken炸子雞
After lightly poaching the chicken in boiling water and finishing off the skin with a mixture of vinegar, rice wine and molasses. The chicken is hung and the skin wind-dried. Next, rather than immersing the whole chicken in boiling oil and fried, this more elaborate method involves holding the chicken high up above the boiling oil and the chef pour the boiling oil over the skin with a ladle. Apparently this would give a better skin whilst maintaining a moist and juicier interior.