There is no red or gold in sight at this modern-styled university neighbourhood restaurant. Innovative Cantonese and northern Chinese cuisine are the specialties. It’s also a popular spot for dim sum amongst international students. Standouts on the massive menu include barbequed half duck, roasted to crispy, succulent perfection, and seasonal dishes that make use of our favourite winter fish, pickerel.
NORTH GARDEN
Restaurant Review
North Garden Review
NORTH GARDEN Neighbourhood: Fort Garry Address: 6 - 33 University Cres Phone: 204-275-2591 Entrees: $14 - $26 North Garden became a quick hub for traditionalists seeking the authenticity of Northern…
Meet the chef
Tony Chow, Hu Guoguang, Pan Yewen – North Garden Restaurant
Plays On Pickerel North Garden’s Chinese renditions on our provincial fish have us hook, line, and sinker. By Joelle Kidd It was 1988 when North Garden opened its doors. What…
Recipes from this restaurant
Chow Mein
Chef/Owner Tony Chow NORTH GARDEN Among the heavy-hitting noodle dishes that abound in this city, Tony Chow’s chow mein stands out for its bounty of plump seafood, tender meat and…
Fish Slices in Sichuan Hot Chile Broth
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant Dried chiles and Sichuan wild pepper are used to flavour this dish, but can be removed before eating. Ingredients 1 lb…
Sweet & Sour Mandarin Fish
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant This dish, nicknamed “squirrel fish”, is served at banquets and special occasions. North Garden can prepare the fish with a day’s…
Fish Mousse Soup
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant Small touches like shreds of fresh watercress and the addition of dried tangerine peel make this soup light and verdant. Ingredients…
Stir Fried Pickerel
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant This light and satisfying stir fry is a quick way to make the most of pickerel season. Ingredients 4 pickerel fillets…
Barbeque Duck
Chef Hong Jian Zhu, North Garden Restaurant Presentation of this glistening bird will have jaws dropping around the room. Beneath the crisp and crackled skin each bite releases tangy, sweet,…
Steamed Fish Fillet with Lotus Flower
Chef Hong Jian Zhu, North Garden Restaurant Lotus flower, wolfberries, and black fungus infuse steamed fish with exotic and earthy flavour. Fish is a key component of traditional Chinese meals—it…