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Health Gourmet 食全食美
Chinese Restaurant and Dim Sum Restaurant$$$$
Toronto
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9 Tips and reviews
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Membership has it privileges! Best dim sum in a long time. Miss the traditional cart service but this was so much better. No msg, less salt and oil. We will absolutely be back. Very soon!UpvoteDownvote
Kevin LawOctober 15, 2013Food there is good but DELIVERY WAS SUPER SLOW!!! We waited over 1.5hrs for our lobster however durin our course it took them 20mins or more dor each dish to be served. Spending more then 3hrs.UpvoteDownvote
Cheryl LSeptember 14, 2014Terrible portions. Came w/ 6 for an 8-10 person set meal but left still hungry. Peking duck = ok; not enough wraps for 2nd. Presentation, service and quality of food BELOW average. Avoid at all costs!UpvoteDownvote
WinnieSeptember 1, 2014Came here for dinner, service is non-existent. Food is slow and each dish has enough portions to feed 2 people. No one comes to collect dishes. Will not be returning.UpvoteDownvote
Tim LiFebruary 4, 2016don't be cheated by this restaurant. I bought 49$ voucher from Groupon. very small portion. only half duck and ask for TAX and TIP base on the face value, I spent 92$ for this meal.UpvoteDownvote
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Health Gourmet 食全食美
3278 Midland Ave, Unit D120-D125 (at Finch Ave E)
Toronto ON M1V 0C9
Canada
Toronto ON M1V 0C9
Canada
None listed (See when people check in)
People tend to check in during these times:
- Today
- 10:00 AM–3:00 PM
- 5:00 PM–10:00 PM
- Sun
- 8:00 AM–3:00 PM
- 6:00 PM–8:00 PM
- Mon
- 11:00 AM–2:00 PM
- 6:00 PM–8:00 PM
- Tue
- 10:00 AM–2:00 PM
- 5:00 PM–9:00 PM
- Wed
- 9:00 AM–10:00 AM
- Noon–2:00 PM
- 6:00 PM–9:00 PM
- Thu
- 10:00 AM–2:00 PM
- 7:00 PM–8:00 PM
- Fri
- 10:00 AM–1:00 PM
- 6:00 PM–10:00 PM
(647) 260-5555
Features
Reservations
No
Credit Cards
Yes
Outdoor Seating
No
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Marvin - 7.3
"Hannah chicken (steam chicken with 2 different ginger sauce and special rice) is a must try. HK style milk tea is excellent. Service is fast and good."
Alfred - 5.5
"Come here for made to order dim sum. Pretty good - especially the pork bone and fish congee."
Barb Leung
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