New Canton Restaurant features a menu of classically prepared Cantonese and Sichuan cuisine.
The New Canton is off the radar of most travellers and , indeed, most locals. The place is a dumpy worn looking establishment but the lack of decor is more than made up for by the outstanding food made there.
The owner/chef Jack Xie is a formally trained cook from Guongzhou who apprenticed at both the Dao Dao Ju
and the eponymously name Canton Restaurant. The two establishments are both famous for their classical
Cantonese cooking and are therefore highly regarded. Mr. Xie then came to Vancouver and worked in the best restaurants for a number of years until becoming chef at the SeaHarbour Seafood Restaurant until finally moving to Qualicum Beach with his family and opening the New Canton Restaurant.
The food chef Xie makes is excellent and consistently so. Many of the Chinese families in the area come to
eat here because they feel his food is the most authentic tasting that reminds them of home. That is high praise.
Every dish I've eaten is excellent and further to the point Chef Xie has, and will, prepare any Cantonese, Szechuanese,Hong Kong style and Northern Beijing style menu you might want. However, some days in advance notice would be required as ingredients might not be on hand at the time.
My personal favorite is crispy skin squab- superb and succulent - expensive but worth every penny.
The deep fried whole,or steamed, fish prepared with ginger, green onion, red chili,seasme oil and a hint of soya sauce is moist flakey marvel not tob missed. ( advance notice needed )
The serve is very warm and friendly. Chef Xie's wife Yan runs front of house ( and helps prep and cook - a triple threat.) and ismost gracious and will have you smiling and laughing. The service can be slow as the couple do not have help except weekends-be patient- the food will make up for any wait.
As their motto says " Your tea cups ia always full at the New Canton. "