Wan Chai Seafood is a new Cantonese restaurant in Flushing, it’s across the street from the handball park next to the LIRR.

It’s been pretty dead the times I’ve been there but I don’t think there’s been much word of mouth yet and the reviews on Yelp are bad.

I’ve been there three times now, I really wanted to try a variety of dishes before posting about it because my first meal was so good, I wanted to make sure it wasn’t inconsistent. The food is EXCELLENT. IMO it’s the best Cantonese restaurant in Flushing right now. (I like it better than Canton Gourmet, Imperial Palace, Mulan, Grand Restaurant and Lake Pavilion)

The space is typical Flushing Chinese banquet hall style (the color choices are a little, eh), with some modern touches, very clean (also a touch cold when it’s cold outside)

Service is friendly and efficient but they’ve made mistakes on my bill, which leads to my big pet peeve, they charge for rice. Rice is a $1.50. Offering rice is an important cultural part of hospitality and charging for plain rice always bugs me. Rice comes with lunch specials and I’ve mixed and matched entrees with lunch specials and they’ve accidentally charged me for rice.

I’ve tried many dishes over three visits.

Wan Chai fried rice is a great rendition with good texture to the rice, fragrant, and the raisins are not too sweet. Comparable to Canton Gourmet’s Golden fried rice but a lighter touch (not as salty)

Garlic crispy chicken, a little salty but not excessive, the meat is juicy, skin is crisp, very nicely done.

Seafood tofu casserole, fish is very moist, lightly breaded boneless chunks mixed with savory tofu and vegetables.

Lemongrass pork, thin cutlets seared with a crisp coating, juicy meat, not overcooked, not a lot of lemongrass flavor though.

Jumbo shrimp with honey walnut, very standard preparation, a little too heavy on the mayo for me, I’ve ordered this dish twice now, requesting less mayo the second time and there was no difference. I spoke with the waitress about it and she said next time she’ll make sure there is less sauce. Otherwise, delicious version on a bed of fresh melon (one time honeydew, the other time cantaloupe).

Peking pork chop, good quality meat, not too fatty, nicely fried, although not as crisp as the lemongrass pork chop, not too sweet with pleasant vinegar, great rendition.

Duck tongue, best version I’ve had in Flushing, fried puffy, slightly spicy, slight curry, so deliciously creamy and ducky. Only complaint is they don’t cut the little bone off the end of the tongue, leaving only the cartilage, which would greatly refine the dish.

Wan Chai lamb chops, one of their special dishes, some of the best lamb chops in Flushing, not a hint of gaminess, very tender, fragrant with garlic, generous portion. Each lamb chop was tender but well seared.

Dou miao and baby bok choy with garlic, both nicely sauteed, not over cooked, vibrant green and fresh.

They serve Peking duck, abalone, fresh oysters and many other dishes. I think this is one of the restaurants that will get better the busier they get. One of the more expensive restaurants in Flushing, but well worth it for the quality of the ingredients and food.