The Homemade Preserved Radish Beancurd ($13.80, pictured) is best accompanied with a bowl of steaming white rice. Drizzle the beancurd’s gravy over the rice and sink your mouth into the deep-fried homemade beancurd, which is crispy on the outside and silky soft on the inside. In addition, the preserved radish not only adds desired saltiness but also brings out the flavour and fragrance of the beancurd. One of Guan’s house specials, the Red Grouper Soup with Pickles ($38) has a good balance between the sweet and sour soup base. The fish is tender and falls apart in your mouth, but be aware of bones in the fish.
For a lighter and more refreshing flavour, order the Sautéed Lotus Roots with Macadamia ($15, pictured). The accompanying vegetables - a medley of pea pods, carrots and celery- have a vibrant crunch and provide a more substantial bite. The unfortunate down side is that the portion does not match up to its price as compared to the other dishes.
Lastly, don’t even bother with utensils when it comes to the signature Lemongrass Pork Ribs ($22, pictured). Dive right in with your hands and enjoy the sticky melt-in-your-mouth texture of the ribs. Coated in Malbec and their traditional secret sauce, the meat seems firm, but is of incredible chew on the inside. Although more expensive than a regular Zi Char place, the food is more than worth spending the extra dollars on.
Written by Rachel Wong Images: Rachel Wong