Guang Dong Chinese Restaurant

2 months ago

DISAPPOINTMENT is the word I would use for this restaurant. We should have realised when we were the only people sat in the restaurant. I ordered vege chow main & it had a few pieces of onion & 1 yes 1 sliver of carrot!!! We ordered egg fried rice, chips & my husband had chicken chow main. Apart from the fries the food had the same dark brown colour to it & mechanical taste! It’s honestly the worst food we have ever tasted & we left it! My advice … stay clear & find another place to spend your money!

6 months ago

Tried this Chinese spot recently, and overall, it was just okay. The food tasted fine, nothing bad, but nothing that really stood out either. One thing to note is that the meat dishes (like chicken, beef or pork) do not come with anything on the side like rice, fried plantains or noodles. Portions were decent, but for the cost, I expected a more complete meal or at least a side included. Service was fine and the place was clean.

a year ago

We were staying in st Lawrence gap and fancied a Chinese and came across this one about a 5 minute walk from our hotel. We were a bit dubious at first given the reviews but decided to go ahead anyway. We weren't disappointed. The staff were friendly and polite, the food was served quickly and was hot with lots of flavour and the price was very reasonable in comparison to other restraunts we ate in during our stay

3 months ago

Picked up late lunch here for take out. Waited less that 15 minutes for order. Spot was recommended by hotel. Food was good. Great portions and good value for money.

4 months ago

I don’t usually write reviews, but this meal deserves to be mentioned. I paid over USD 100 for dinner, and honestly, it felt like a crime to be served food this bad. From start to finish, nothing reflected proper Chinese or Cantonese cooking. The spicy tofu was so sweet it was impossible to eat — no spice, no balance, just a syrupy sauce with no soul. The Guang noodles were bland and poorly made, and the oyster beef had a sauce that tasted absolutely nothing like oyster sauce. It was just thick, salty, and confused. Even the soy sauce used throughout the dishes was of terrible quality — it had that cheap, artificial taste that ruins everything it touches. Honestly, the chef should take a walk downtown to Nature Food and buy a proper bottle of soy sauce. It would be a small step, but a big start toward cooking with some authenticity. What makes this more frustrating is that Asian cuisine — especially Chinese and Cantonese food — is built on harmony and balance. The five key flavors (sweet, salty, sour, bitter, and umami) should come together like notes in music, creating depth and complexity. Here, there was none of that — just sweetness and flatness everywhere. It’s clear that the chef doesn’t understand the basic principles of Chinese cooking or flavor structure. There’s no technique, no respect for balance, and no authenticity in the dishes. I stopped describing the rest of the food because, truthfully, it didn’t get any better. If this is how the chef cooks for himself, I honestly feel sorry — because this is not Chinese food. Please, don’t waste your money. There are restaurants that understand flavor and culture; this, unfortunately, isn’t one of them.