Canton Shunsai Ikki

A popular choice to start with at Canton Shunsai Ikki is the plump prawn wontons. One diner remembered not only the texture of the prawns but also the flavour of the soup, made with fragrant spring onion and Hong Kong soy sauce, and said it left them wanting to try the noodle soup too. If the wontons are your focus, savour the soup as well—and let it whet your appetite for noodles to finish.

Another way to enjoy a meal here is to begin with a three-item appetiser assortment or steamed chicken with spring onion sauce, then move on to spring rolls and dim sum. A diner who tried both the appetiser jellyfish and a separate finely cut cold jellyfish dish served with sweet pickled young ginger and myoga described the latter as having a vermicelli-like feel; the combination with the garnishes also made an impression. The spring roll packed with root vegetables stood out to one visitor more for the savoury depth of its shiitake mushrooms than for the texture of the vegetables. Ayu and shiso spring rolls are also on the menu.

For a more substantial meal, options include mapo tofu with milt, sweet-and-sour pork, and fried rice with beef, young ginger and lettuce. One report described the fried rice portion as feeling like enough for 2–3 people. Sharing dishes can be enjoyable when dining in a group, though it is worth considering how much to order based on your appetite. To finish, there is noodle soup, whose firm, thin noodles appealed to one diner, or fried rice topped with Omi beef-tail soup thickened with sauce.

You can choose between trying a range of dishes as a course or selecting your favourites à la carte. The restaurant serves both lunch and dinner, accepts reservations and recommends booking, so it is a good idea to reserve a table before visiting.