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Menu, in full.

Seventeen sections, roughly two hundred dishes, all hand-set in real HTML so the menu is searchable and scannable. Award-winning dishes carry a small cinnabar mark; every dish is named in English and traditional Chinese, with the dish number matching the printed menu on the table. Prices in CAD, taxes added at checkout; ask about the day’s lunch specials when you call.

How to read the menu

Four ways to navigate two hundred dishes.

By region. Huaiyang (Yangzhou pressed bean curd, lion’s head meatballs), Shanghai (xiaolongbao, sheng jian bao, red-cooked pork), Nanjing (salted duck), Hangzhou (Longjing tea shrimp), Szechuan (Kung Pao, twice-cooked pork, Mapo tofu).

By occasion. Weekday lunch: the lunch special or a single noodle bowl. Family dinner: a soup, a cold plate, two mains and rice. Group of six or more: the Dinner Combo for Four (item 16) or a custom set from the kitchen.

By technique. Steamed dumplings (item 01–06), pan-fried buns (item 07–08), casserole soups (item 71–72), sizzling-plate service (item 112–113), sizzling-rice service (item 143–144).

By spice. The Huaiyang and Shanghai sections are largely mild and savoury. The Szechuan Style section (item 171–186) is where the heat lives. Ask about spice level when you order; the kitchen will happily adjust.

Ready to order

Reserve a table, or take it home tonight.

Prices are inclusive of preparation; taxes added at checkout. Larger parties should call ahead so the kitchen can plan the pacing.

Order online Call (905) 707‑7990 Directions