Since we had to go to 7-11, we went to Bauhinia for lunch. Isn't it lame that you actually have to go out of way to find a convenient store? I miss Hong Kong, where 7-11's were truly convenient. Anyways, back to the food.
I would say Bauhinia is sort of a high-end cha chaan teng. Whereas the prices for most cha chaan tengs such as Allelua and Kingspark are around $7-9, Bauhinia's prices tend to hover around the $10 mark. I remember this used to be on Saba Road next to the Canada Post, before that area became a condo. Speaking of which, I think this restaurant is owned by the same owner as La Amigo as well, because I recall the 老闆娘 (owner) of both being very mean. Anyways, she doesn't tend to Bauhinia anymore.
Although the prices of Bauhinia are a bit higher, their meals actually come with soup, which you normally have to pay an extra $1.50 for anyway. It's just a way of forcing you to get the soup. However, they do charge $1 extra for cold drinks still, unlike Alleluia.
Usually I would get the cream soup, but knowing the portions here were pretty big, I didn't want to stuff myself. I got the borsht soup instead. It was good and pretty typical, though there weren't that many vegetables inside. Instead, the cream of mushroom soup my mother got had a LOT of mushrooms. Usually these cream soups at cha chaan tengs are just all liquid with barely anything inside. It was really smooth and creamy too. By the way, does anyone know the recipe to make cha chaan teng cream soup?
Being a fan of baked rice at cha chaan tengs, I ordered the baked Portuguese style chicken with rice ($9.95). I'm really more of a fan of white sauces (hurrah for empty calories!) but I wanted to change it up a bit. I definitely liked how they separated the rice and the sauce. I've tried this at Allelua a few times and everytime the rice is literally drowning in the sauce. This way, you get control of how much sauce you want with the rice, which I think is especially important for a sauce like this, which isn't very thick. The sauce was also piping hot when it came to the table -- it was still bubbling! Portuguese sauce is a curry based sauce made with coconut milk, so it is fairly mild. The chicken was all de-boned, but still had some skin to it, which was perfectly fine by me. The potatoes were also baked prior to putting them in the sauce, so they didn't fall apart.
I also tried a bit of the baked pork loins cutlet on fried rice ($9.95). The rice, sauce, and pork cutlet came together, but this is typical and fine since the sauce is much thicker than that of the Portuguese chicken rice. The rice was already stir fried with egg prior to baking or 炒底, which I definitely approve off. Not only does this extra step show special care of the dish, but it makes the rice more fragrant and prevents it from clumping together. I only tried one piece of pork, so I can't comment much. The sauce was pretty good though, I think.
For the drink, I ordered milk tea, so I could make more contributions to Project Milk Tea.
8360 Granville Avenue
View Larger Map