92King's Noodle House

With so much of the GTA's credible Chinese cooking having migrated northeast, it's rare to find fine chinoiserie downtown. Which is why King's stands out. They add chilis, chive and ginger to small fresh clams in black bean sauce, for snap, crackle and pop. Dipping thin pork chops in curry and deep-frying them produces crispy pleasure. Very fresh king mushroom provides mellow counterpoint to snow pea greens. Steaming chicken in a banana leaf with Chinese sausage produces sweet moist flesh. Steamed egg custard with scallop and ginger is a delicacy undreamt of - especially nowadays on The Avenue.