Bo Chin Chinese Food

Just ok but not traditional Chinese flavor I believe. Some dishes are sweet and sour which I AM NOT quite like

This unassuming hole in the wall will definitely deliver on fresh, clean tasting Chinese take-​out. I am careful to say takeout because while Bo Chin does provide seating, it is clear that being a sit-​down restaurant is not their focus. This is quite common in Chinese take-​out restaurants since money is clearly budgeted by importance. A peek through the kitchen door window will show you where the money is being spent. All I saw was clean stainless steel and fresh ingredients.
For our group, I ordered Cantonese chow mien, lemon chicken, beef with mixed vegetables and Szechuan shrimp and seafood. Our total after tax was about $ 38. You will get a small discount if you pay cash since each transaction by machine cuts into profits.
All the dishes were very well done for what I expected. To be blunt, Bo Chin is not an authentic Chinese restaurant since many of the dishes are Canadian in origin to begin with. However, considering the area which includes predominantly Caucasian residents, I came here wanting that sort of cuisine. All the vegetables were perfectly cooked, bright in colour and fresh. The flavour was very honest and well done, but expect a lack of spice (hotness) since it is toned down (quite a bit) for the Canadian palate. Overall, I am happy and definitely coming back for the chow mien.

I tried Bo Chin on the recommendation of the positive reviews from Trip Advisor. The restaurant is located in the Tyandaga Plaza on Upper Middle & Brant St. If first impressions were everything, I would have turned around and walked right back out the door I had just entered in. I am unsure what the floor was made of, my first thought was the décor was to bring the outdoors in and the floor was a dirt footpath that lead up to the counter. But after a second look I realized it was carpet. Or at least, it was, at one time, carpet. I would happen to guess that a vacuum has never graced it and it had a look of eternal dampness. The walls, once white now dulled with slightly more grim than what was on the windows.
Although Bo Chin is primarily a take-​out joint, there are a few tables and chairs. It seemed as if every seat cushion was ripped and torn; except for the strangely out-​of-​place mustard yellow lounger located next to the cash register.
I stumbled twice to the counter, not because of the carpet but because my brain was trying to tell my feet to turn around and head for another restaurant where I was not looking in the corner for evidence of pests. Nothing was found and I stayed to place my order. I was greeted by a very friendly teenager who was eager to take my order but was a little unsure of the menu. As is my usual practice, I asked «what do you eat, when you eat here?» His silence and puzzled look over stated, that he didn’t eat there. Again, my brain was screaming at my feet; «RUN!!!» Apparently my stomach’s desire for Singapore curried noodles out rules my brain’s common sense. Perhaps because my stomach fights in at least three weight classes heavier than my brain.
The menu was typical Canadian Chinese cuisine, mostly Chuan, and Xiang with Thai influences. Why is it so hard to find some authentic Hui with fresh vegetables or some earthy geng in this town? I ordered, egg role, pork fried rice, Gang Bo chicken and extra spicy Singapore noodles. It was very reasonable priced, under $ 30.
I was relieved when a quick glance in the kitchen revealed that it was much cleaner than the front of the house. I even noticed the cook appeared from the walk-​in with some fresh vegetables. Once the swinging of the kitchen door had subsided to the point where I could no longer see the kitchen, I had to rely on my other seneces. The scratching of a walk, the sound of hot oil and the smell of peppers once again got my hopes up.
The egg role looked to be home made, a full bellied dumpling fried to a golden brown. The first bite, revealed a hot filling of bean sprouts, and more bean sprouts and than some bean sprouts surrounded by bean sprouts and a few sliver of carrots. A great crust filled with flavorless canned filling.
The pork fried rice was better than most comparable restaurants. Long slivers of pork was generous throughout the rice. The quality was good and I would not be surprised if they braised their own pork with soyu.
The Gang Bo chicken was full of pieces of chicken breast with fresh pieces of green pepper, onion, carrots and celery. This was tamed down for the Canadian palate; the sauce was thickened with corn starch (boring!!!) and flavored with dried, crushed red pepper (WTF). Too bland for my liking.
I ordered the Singapore curried noodles extra spicy. The vermicelli noodles were tossed with shrimp, the same pork slivers, green pepper, julienned carrots and onions all tossed in a curry oil. Add some fresh spicy peppers and it would be a great dish but their version included egg, (yes you read that correctly, EGG) and spiced with the same dried, crushed red pepper — WHY???
In a town full of bad restaurants, Bo Chin is better than most but when I have a itching for Singapore curried noodles I’ll head to one of the dozen better restaurants in Toronto.