Elegance Chinese

Best dim sum in GTA, true Cantonese style. Great value for early birds (before 10am)

Commencing the meal was the all too typical spiced jellyfish slaw. Many prove wary against waxy, dangly bits of collagen, but I personally find much enjoyment in the dish. That is, if it hadn't been coated in preposterous amounts of red pepper flakes. Heavily pickled wakame salad wasn't a great accompaniment either. On the positive side, the roasted pork had been executed to perfection: uniform marbling of fat and flesh were sealed underneath crispy, amber toned skin. Next up were angular chunks of celery and tough segments of squid both tossed excessively in oil to obtain the dine out shine standard. These elements were already underwhelming, but even more so with the unnecessary addition of pepper flakes and black pepper. Only the quality of the scallops had been maintained. Spinach stalks and shiitake mushrooms were passable albeit greasy; the abalone boasted a suppler texture than anticipated.

This place when it first opened, yes it was nicer with better services and food. Now it has gone downhill badly.we went there last week, food wasn 't the greatest. When we didn 't give a full 10% tips, they actually came back, threw the money plate back to table and says in Chinese still missing some , we were like what? (we only tip based on the service that we get), they repeated the same thing over and over again still missing some . We reasoned with them that we only paid based on service. one of the managers came by and yanked the money plate back and says rudely if you don 't want to pay, don 't need to pay , we were like excuse me?! what kind of customer services and attitude was that?! we said we will pay a bit more, if you came back and say in a nicer way?! eff it, we will never go back to this rotten place. they need to go back to Customer Service 101 class.

Food is overall good. Steamed BBQ pork buns are fluffy, chicken feet are soft, squid tentacles are nicely savoury and spare ribs are tender, if not overly sweet. Egg tarts were crispy. Har gow filling had turned sour, and soup dumplings were too salty. Chung fin portion was much smaller than most other dim sum restaurants, but at least that shrimp was fresh. Sponge layered taro steamed cake texturally was fine but tasted like freezer burn. Service is like most dim sum places [read: brisk] and extremely efficient.

Food was good. Service has gone down hill. If you ask for something, the servers don't respond or give a mad look.