SS Kitchen: $7.99 for $15 Worth of Cantonese Cuisine for Lunch or $13.99 for $25 for Dinner (Up to 47% Off)

Today’s Groupon Toronto Daily Deal of the Day: SS Kitchen: $7.99 for $15 Worth of Cantonese Cuisine for Lunch or $13.99 for $25 for Dinner (Up to 47% Off)

Buy now for only $
7.99
Value $15
Discount Up to 47% Off
Save $7

With today’s Groupon delicious deal to SS Kitchen, for only $7.99, you can get $15 Worth of Cantonese Cuisine for Lunch or $13.99 for $25 for Dinner! That’s a saving up to 47% Off! You may buy 1 vouchers for yourself and 3 as gifts & the vouchers Expires 120 days after purchase.

Choose Between Two Options:

• $7.99 for a Groupon good for $15 toward lunch, redeemable Sunday–Tuesday only ($15 value)
• $13.99 for a Groupon good for $25 toward dinner, redeemable Sunday–Tuesday only ($25 value)

This is a limited 4-day only sale that will expire at midnight on Saturday, January 31, 2015.

Click here to buy now or for more info about the deal. Quantities are limited so don’t miss out!

In a Nutshell
Plates of spring rolls and calamari start meals before servers bring out plates of general tso’s chicken, chow mein, and beef and broccoli

The Fine Print
Expires 120 days after purchase. Limit 1 per person, may buy 3 additional as gifts. Limit 1 per visit. Valid only for option purchased. Order required in advance for carryout. Dine-in and carryout only. Valid Tuesday-Sunday only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

SS Kitchen
515 East Avenue
Toronto, Ontario M1C 2X1
647-346-2450

Chow mein. Sweet-and-sour pork. Beef chow fun. These may instantly spring to mind when we think of Chinese food or one-of-a-kind baby names, but they have more to do with the demands of Western palates than to ancient Asian traditions. When immigrants from Guangdong province first brought Chinese cuisine to the West, they frequently altered their recipes to suit the tastes of their newfound diners. Flavors got sweeter; sauces got thicker. But under these changes lie the techniques of one of China’s eight great regional cuisines. Still known in English by the former name of Guangdong’s capital city, Cantonese cooking grew as a natural extension of life in Southern China, where abundant vegetables and the seafood-rich shores of the South China Sea inspired a taste for light, subtle preparations that let the freshness of the ingredients shine through. Here, you’re unlikely to find the sizzling oils or searing peppers that categorize many Sichuan or Hunan dishes. Instead, meats and vegetables are steamed or given a quick toss in the wok, then mixed with easy-going condiments such as hoisin and oyster sauce.

As Western palates have matured and the FDA has eliminated the “things in cans” tier of the food pyramid, Cantonese chefs working elsewhere have opened up their playbook to include the dishes that best show off their star techniques. Today, a stroll through Chinatown might turn up spit-roasted pork and sautéed chicken with spring onions alongside less familiar ingredients—abalone, pigeon, taro, or lotus root. The Cantonese taste for celebrating the flavors of individual ingredients gave rise to the tradition of dim sum: tapas-like small plates served from breakfast until teatime. Traditionally ferried about dining rooms on pushcarts, these morsels might include everything from spring rolls, dumplings, and meat buns to more-adventurous bites such as chicken feet and cuttlefish.

Click here to buy now or for more information about the deal. Don’t miss out!