RESTAURANT CRAFT.
READY AT HOME. 餐館手藝，回家蒸熱上桌。

The Globe and Mail named Kwan among Toronto’s top 10 new restaurants of 2014, praising the elegant Yonge & St. Clair tea house for bringing a refined standard of Cantonese cooking to Midtown. The review highlighted dinner under former Lai Wah Heen chef Ronnie Lam, particularly the two-course Peking duck and crab e-fu noodles, while describing the daily dim sum as light, well-made and approachable, with char siu pastries, egg tarts, dumplings, turnip cakes and red bean and custard sweets among its recommendations.《The Globe and Mail》將君皇列入 2014 年多倫多十大新餐廳，認為這間位於 Yonge & St. Clair 的雅緻茶樓，以細膩而到位的粵菜展現 Midtown 餐飲的新水準。報導肯定由前 Lai Wah Heen 主廚 Ronnie Lam 掌舵的晚市，特別提到兩食北京鴨與蟹肉伊麵的精準風味和口感；每日點心則以輕巧、扎實且價格親切見長，叉燒酥、蛋撻、餃子、蘿蔔糕，以及紅豆與奶黃甜點均獲推薦。

The review portrayed Kwan as a rare Cantonese success in Midtown Toronto: a modern, comfortable dining room with the spirit of a Hong Kong tea house, supported by separate dim sum and dinner teams whose cooking balanced tradition with a contemporary touch. It highlighted the char siu pastries, egg tarts, Hong Kong-style Peking duck, sweet and sour pork, crab e-fu noodles and Hong Kong desserts, praising the restaurant’s combination of craft, flavour and approachable value at Yonge & St. Clair.評論形容君皇是在多倫多 Midtown 少見能站穩腳步的粵菜餐廳：現代舒適、帶香港茶樓氣息的空間，配合分別負責點心與晚餐的廚房團隊，呈現兼顧傳統風味與當代表達的手藝。報導尤其肯定叉燒酥、蛋撻、港式北京鴨、甜酸豬肉、蟹肉伊麵與港式甜品，認為菜式在工藝、味道與價格之間取得吸引人的平衡，讓 Yonge & St. Clair 成為值得為一頓粵菜停留的地方。

Toronto Life named Kwan among its 12 favourite Chinese restaurants in the GTA, opening with the restaurant’s polished tables, blonde wood panels and herringbone floors. The feature praised the spicy, tart hot-and-sour soup with generous seafood, Peking duck with crisp skin and juicy meat, and house-made har gow and siu mai for their moist texture and vivid flavour.Toronto Life 將君皇列入「GTA 12 家最受喜愛中餐廳」，並以俐落餐桌、淺色木牆與人字形地板營造的時尚氛圍作為開場。報導稱北方風味酸辣湯香辣酸爽且海鮮充足；北京鴨兼具酥脆鴨皮、多汁鴨肉與香草薄餅；自家製蝦餃與燒賣則被讚為濕潤鮮美、風味出眾。

In its “Toronto’s Best Dumplings” feature, Toronto Life praised Kwan’s har gow for their delicately pleated, paper-thin wrappers, juicy shrimp filling, soft blush-coloured appearance and exceptionally tender texture.Toronto Life 在「Toronto’s Best Dumplings」專題中推薦君皇蝦餃，形容細緻褶疊、薄如紙張的外皮包裹著多汁蝦肉，蒸製後透出淡淡粉色光澤，入口格外柔嫩。

In its 2019 “Best of North Toronto” feature, Streets of Toronto named Kwan Best Dim Sum, highlighting classic favourites such as siu mai, har gow and cha siu bao alongside curried cuttlefish, tripe with ginger and egg tarts to finish.Streets of Toronto 在 2019 年「Best of North Toronto」中將君皇評為 Best Dim Sum，稱其不只集合燒賣、蝦餃與叉燒包等經典點心，也提供咖喱墨魚與薑味牛肚等選擇，並特別建議以蛋撻作結。

DINE Magazine highlighted Kwan’s modern approach to Cantonese cooking and dim sum, noting Debbie Lui and chef Ronnie Lam’s focus on fresh ingredients, clean flavours, and vegetarian and gluten-free choices. The feature recommended the har gow, char siu bao, truffle spring rolls, Peking duck and seafood dishes, presenting Kwan as a social dining experience rooted in yum cha tradition.DINE Magazine 以君皇對現代粵菜與點心標準的堅持為重點，介紹 Debbie Lui 與主廚 Ronnie Lam 如何以新鮮食材、清爽調味及素食與無麩質選擇，回應多倫多食客的需要。報導並推薦蝦餃、叉燒包、松露春卷、北京鴨與多款海鮮菜式，呈現兼具分享樂趣與飲茶傳統的用餐體驗。