Chan's Canton Village Restaurant

Turned up to place order tonight the price they are charging out is obscene their portion sizes are small as well .I'm talking two Mains a fried rice and a entree almost $100 are they serious. The owners have been there for probably 50 years they're that greedy I would not give them another centNo way worth that kind of moneyMore expensive the crown at Barangaroo with a magnificent view five-star top-class set up to oppose of a run down dump like chans.

Always had 5 stars... But the last couple of visits,have not been as good,as the last. Just going backwards. Tonight, the food was bland. The Szechuan chicken was dry.. no chilli. The beef blackbean had almost no flavour. To add insult, the prices went up AGAIN. And I was overcharged (after looking up the prices online).Sorry,will be looking around for another restaurant,to have our food.. was good for 22years.. but it's gone backwards.. and much smaller containers,less meat. For our family..not worth it.goodbye Mr Chan

We have never dined in and only every had takeaway from here, so you’d expect the quality and freshness to not be that good. Surprisingly the food is still really delicious even by the time we get home. The rainbow beef is a definite must! admittedly I’d be happy just eating that with plain rice and not have any of the other items. The sweet and sour pork, lemon chicken and honey chicken you can’t go wrong. The salt and pepper tofu could do with a little more seasoning and the coating could be more crispier. The batter on the salt and pepper prawns was slightly thickish (same with batter on lemon chicken), the taste was still pretty decent though.Food comes out relatively fast and is cheap in comparison to other restaurants with the same dishes.

one of the better places Chinese restaurants in the area, the menu is more westernised but they can make some dishes that are not on the menu. Food was pretty good.

This has definitely been my favorite place for over 20 years. Beautifully decorated with an authentic feel that you almost feel like you're in another country. Great service and friendly staff but the food is truly absolutely amazing! Unfortunately, the outside needs fixing as it doesn't do it justice and is not very appealing. If you didn't know you would think that they've closed down. But we always book it for my birthday and special occasions. It is a bit pricey but In my opinion it's the best place to go if you want great food and a good night out. Last night was no exception. Thank you for making my birthday special !

Drive through the elaborate paifang (traditional Chinese gateway) and you’ll find yourself in Chan’s Canton Village. Edged in red neon, the tiled red and green archway gives way to flat-roofed red brick architecture with a row of windows that each boasts an external air conditioner, reminding me of a 1980s motel. Pushing through the front doorway takes you into a vestibule lined with photographs of owner James Chan OAM with a not-insubstantial collection of Australia’s most famous politicians and public figures.Gathered across forty years of running what was once Western Sydney’s largest Chinese restaurant, the photographic collection spans both sides of the political divide. Spying my interest in the photos of Julia Gillard, Bill Shorten, Kevin Rudd, Gladys Berejiklian, Tony Abbott, and Scott Morrison all on display, Chan asks me, rather astutely, if Julia Gillard is my favourite? When prompted for his favourite in return, Chan volunteers that he liked Kim Beazley the best, because he is “a genuinely nice man”. He adds that all the men who visit his restaurant like Kristina Keneally best, because every morning he has to wipe her photo clean of dirty fingerprints.Framed by an elaborate wooden archway, the 280-person capacity dining room is a visual delight. While a couple of letters might have gone out in their outdoor sign, there’s nothing faded about the elaborately designed ceilings and painted poles in the gold-heavy interior. Set with white tablecloths, most of the room’s round tables have wooden lazy Susan toppers that so delighted me as a kid. The only thing that’s missing is the chopsticks - Chan’s Canton Village seems to be a fully fork and spoon affair. The transportive effect of the room is heightened with a soundtrack of traditional Chinese music that eventually gives way to classical tracks and a cacophony of bird calls coming from outside.Taking the cuisine of Hong Kong as its foundation, the Cantonese menu boast a few dishes you don’t find at every Chinese restaurant in Sydney. Four Treasure Soup ($8) should appeal to anyone who grew up eating cream of chicken soup when they were sick or in need of comfort. Rooting around the bottom of the opaque and creamy soup will produce a generous collection of prawns, crab meat and chicken, the variety edging out the silky pork wontons in my dining companion’s simple but enjoyable Short Soup ($7.80).After a bit of banter with our waiter, who seemed unconvinced that we actually enjoy chilli, we get a generously proportioned Chicken Fritters ($10.80) adaptation (they’re usually presented with sweet and sour sauce). Served for us with fresh chilli, salt and pepper, these fritters win with a potato scallop-like crisp batter exterior, and to be fair to our experienced waiter, a bowl Chan’s house-made chilli sauce that is actually ballistic. Luckily Josef Chromy Pepik Chardonnay ($35/bottle) is reasonably priced, and the right kind of lean and racy Chardonnay to help diminish my chilli-induced duck pout.Dished up silver service style by our waiter, now sporting an I-told-you-so smile, Chan's Special Fried Rice ($16.80) contains the same well-sized prawns and chicken as the Four Treasure soup, rounded out with green peas and tasty roast pork. We enjoy it with some bigger crustaceans – Chilli King Prawns ($26.80) – that have great, firm bite against your choice of chilli sauce (sweet chilli, or one that actually packs some punch) and slivers of perfectly cooked onion.Mandarin-style Special Fried Pork Ribs ($20.80) are elaborately flamed at the table inside a silver foil package using a fragrant lemon liqueur. Juggled with two spoons, the piping hot package is then cut open to reveal battered bone-in pork ribs with a sticky citrus-inspired sweet and sour sauce that has hints of burnt marshmallow from its charring.This was a fun introduction to a suburban Chinese restaurant that makes a casual weeknight dinner feel special.

My wife and I use to go there for dine in nearly every weekend. The food is amazing. Quick service and friendly staff. The setup was authentic.After covid hit, they no longer do dine in, which is sad and a total shame to see this wonderful jewel of a place end up like this.

Got take away. Beef in black bean was good. Sweet n sour pork tasted like it had been in a Bain Marie for two hours

A unique experience in the Southwestern region to enjoy Hong Kong style cuisine.This place is crowded due to its popularity among the politician and also people since a long time ago.The decorstions makes you feel to travel back through time.There is a minimum of $25 per people.Credit card transaction is accepted.

Wow, this is the best Chinese I’ve had in a long time. It is in a slightly higher price range but the food was perfectly portioned and delicious.The beef satay sauce is a new favourite and the flame topped it off.Service was fantastically odd. They went above and beyond.The decor made for a unique and authentic atmosphere.Loved the complimentary fortune cookies at the end!Vege Spring rolls: 6/10Beef satay: 8/10Sizzle garlic beef: 8/10Banana split: 4/10 (next time I’ll try the gelato)We will defiantly be back!