Welcome to the Pearl Court, which The Globe and Mail called, “Currently the best Chinese restaurant in Toronto”. It also received rave reviews from Toronto Star, Toronto Life, Toronto Restaurant Guide and Korea Times.

Pearl Court is renowned for its authentic Cantonese and Szechuan cuisine and dim sum. It has been managed by Master Chef Chan since 1982. This honorary title of Master Chef was granted during the 1985 Canada-China Culinary Exchange in China. Pearl Court is located in East Toronto Chinatown (Riverdale area) and is in walking distance from the newly built Chinese Archway which was jointly funded by the Chinese community and the City of Toronto.

Yum Cha (drinking tea) is a traditional Chinese style morning or afternoon tea involves enjoying Chinese tea while tasting delicious dim sum dishes. If you are unfamiliar with dim sum (heart’s delights), a big treat awaits you. Dim sum are bite-size savoury treats that are steamed, baked or fried. Selections are served from carts for guests to choose from. The popular items include cheung fun (rice noodle rolls filled with meat or shrimp), siu mai (pork and shrimp dumpling), and har gow (shrimp dumpling).

Choosing from the dinner menu with its more than 150 dishes, you can smack your lips over delicious seafood such as lobster, shrimp, scallop and squid, spicy Szechuan dishes or the traditional Cantonese stir fry chicken or beef with special sauces.

The many delights are modestly priced. Or as Now Magazine put it, “Noble Pearl Court keeps price down.” All of which explains why the Stoddard Best Restaurant Guide to Toronto gave us a rave review: “The Cantonese food is Toronto’s best.”
歡迎蒞臨小杬公海鮮酒家,我們曾被 The Globe and Mail 評為“多倫多最優秀的中菜餐館” ;並在“Toronto Star”,“Toronto Life”,“Toronto Restaurant Guide”及“Korea Times” 等報章的美食專欄中屢獲好評。

小杬公海鮮酒家由名廚陳師父從1982年開始主理,以烹調正宗粵菜、川菜及點心馳名。陳師父廚藝精湛,於1985在中國舉行的中加廚藝交流大賽中獲頒特級廚師之榮譽。小杬公海鮮酒家位處多倫多東區華埠(河谷區),從華人社區及多倫多市政府合資興建的中華門到小杬公海鮮酒家只是信步之遥。

“飲茶”是中式美食的一種傳統,無論在早上或下午,來一壺清香的中國茶,品嘗精美可口的特式點心,味蕾口感均能享受愉悦的美食體驗。如果您並不熟知點心是什麽,小杬公海鮮酒家歡迎您來大快朵頤。點心是一口大小的小吃,主要烹調方法包括:蒸、焗或炸。所有點心會放在點心車上供客人選擇,最受歡迎的點心包括腸粉、燒賣和蝦餃。

小杬公海鮮酒家晚市菜式超過150款,定能令您味蕾綻放,其中包括龍蝦、蝦仁、帶子、魷魚、香辣四川菜和以秘製醬料爆炒雞肉或牛肉的傳統粵菜。

以上各種美食價格適中,正如“Now”雜誌報導的那樣:“富麗堂皇的小杬公海鮮酒家經常都保持合理的價格”。這更解釋了為什麼多倫多最佳餐廳指南“Stoddard”給予本酒家一個極高的評價:“它們的粵菜是多倫多最好的”