Cuisine:

• Chinese
• Diner
• Fine Dining
• Others

Hong Hua Description:
The name was suggested by a fortune-teller the proprietors consulted in Hong Kong, and it refers to the tree called "hua" and the majestic bird that nests in it. The well-dressed staff serves a menu of both Cantonese and Szechwan dishes, about a quarter of which involve seafood. We especially enjoy the spicy prawns with pepper salt, which are deep-fried but utterly greaseless. Other prime finds include the stir-fried scallops with asparagus and any of the steamed or sautéed fish, which include black cod and grouper. There are ten soups, of which crab meat and fish maw is notable due to its complex layers of flavor. Among other unexpected dishes are roasted squab served golden brown and chopped into easy-to-munch pieces and black mushrooms stuffed with shrimp mousse. This is by far the most ambitious Chinese restaurant in the metro area. Chef Peter Chan, who is also one of the principals, has 25 years experience in Hong Kong and Montreal.


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