Posted 03 March 2006 - 09:04 PM
sorry, I don't actually know it that well, but the "eating plaza" (see upthread) is maybe a good start, Kennedy and 7. Service is usually pretty fast (and, uh, barebones) in Chinese places so you should be able to zoom over, eat, and come back. Just start eating at 1 corner of the plaza and in a month or 2 you'll have tried all the options :) (but I do remember liking something on the south end...the name had something to do with congee...or maybe it was only in Chinese that it did...sorry...).
I haven't been, but Ding Tai Fung at First Markham Place (Woodbine and 7) is known for their...I don't know what they're called in English, but they're a sort of dumpling that's steamed, circular base, swirly pattern, and they have a lot of "soup" trapped inside (so be careful you don't burn yourself on it when you bite in -- no, seriously). As a matter of trivia, the restaurant is named after one of the same name, also quite famous for their "dumplings", in...I think either Taiwan or Shanghai. No relation.
also at First Markham is Congee Wong. Congee, if you didn't know, is "porridge" of rice...my favourite is "blood jello and fish slices" ("blood jello" is steamed pig's blood, cubed), but you can't really go wrong with one of their "super bowls" (I forget what they're called exactly) that have a ton of different things in them. Lean towards seafood over land meats, though. And you can't eat congee without "oil sticks"...which can be labelled anything from "doughnuts" (not even close) to "fritters" to "dough sticks" in English. They're basically strips of dough that have been deep-fried to a crisp, almost crunchy texture, very poofed-up. Meant for dipping in your congee.