529 Station St
Box Hill VIC 3128
+61 3 9899 2388
A very Happy belated Mother’s Day to all you yummy mummies out there – I hope yours was a relaxing one and that your kid(s) and partners didn’t cause you too much stress. Mother’s Day this year was spent yum cha-ing with Adam’s family at Tai Pan, followed by a break before jumping in the car to eat all again at Canton Lake in Box Hill for dinner with my parents, a favourite of ours for quite a number of years. They may not serve the best Cantonese in Melbourne but I was more than happy to return after so long, it was like coming home and running into the out-stretched arms of my mother. Kind of.
We ordered four dishes to share between the five of us, starting off with a serving of mud crab cooked in ginger and spring onion with egg noodles (‘extra noodles,’ we requested). They were charging $28 per pound and I think we got a crab that was just under two pounds. The crab meat was lovely – very juicy, very sweet and very succulent. The gravy, however, could have done with a bit more flavour though.
My brother specifically requested the sizzling beef with chilli sauce ($12.80), something that he always has to order at these places as he is not a seafood person. I wasn’t expecting much from this dish but I was happily surprised to find the beef fillets so tender and dare I say it, almost wagyu-like in texture. The sweet and peppery sauce wasn’t overly hot but that was okay with me, heh.
Canton Lake’s stuffed bean curd ($23.80) was alright, but not as good as the ones I’ve had at Supper Inn or even at the now-not-so-good Lantern Gsrden further down Station Street. That said, I gobbled these up greedily as I had been craving stuffed bean curd for quite some time now…
You may have noticed that for an Asian family, we’re pretty ‘gweilo’ when it comes to eating at Cantonese restaurants. Yes, Asians might laugh at us but we’re actually partial to a good plate of lemon chicken and the sweet and sour stuff, namely the sweet and sour fish ($22.80). This rendition was more delicate than others I’ve tried which I felt didn’t work well. For this dish to work, I believe in having a still-crunchy batter covered in a tangy sauce, and the fish has to be fleshy. Instead, the fish was kind of stringy, the batter was bland and the sauce had no impact.
The bill worked out to be $140.40, including tea and steamed rice. I found this to be a decent amount for five people, for a dinner that was a bit of a hit and miss yet still managed to satisfy our hunger. Like I said before, it’s not the best Cantonese in Melbourne but you probably wouldn’t find a better Canto restaurant in Box Hill.