Canton House Awards

Canton House Restaurant Review:

Saturday and Sunday at lunch is perhaps the best time to visit Canton House, because then you have a chance at the widest variety of dim sum. As servers deftly wheel huge carts of treats among the tables, they deposit requested items, marking guests' slips to indicate what they've purchased. Families fill the large round tables with multiple generations, especially on Saturday mornings. Go early, as it fills quickly and the wait can be long. Some of what comes your way may be unfamiliar --- braised duck and chicken feet, pork stomach and beef tripe --- but you also will find such familiar items as barbecued pork buns, shrimp toasts, shrimp balls and stir-fried Chinese spinach with garlic sauce. If you don't opt for the spinach, do the Chinese broccoli, which comes to the table emerald green and intensely flavored, and just cooked enough. Among the dishes we would happily repeat are the steamed beef short ribs. Sesame balls stuffed with red bean paste, almond tofu and egg custard pastries make good meal-ending sweets, although Chinese custom dictates one should have a sweet at any point in the meal. Dessert first, anybody?