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March
Cantonese
March is a tiny Cantonese spot where the chef works the kitchen solo, which means the pace is set by one person and her wok. She may roll in after you've been seated, and she may hand you a deck of Uno cards while the smashed cucumber salad comes together. In exchange, dishes land the second they're done, so the jian buns arrive scalding and the eggplant has the sticky-sweet edge of something fried too hard on purpose.
The awards strongest first
- The Infatuation The Best Restaurants In Victoria
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Jian buns
“like frizzle-bottomed jian buns that lock in soupy pork”
The Infatuation -
Spicy eggplant
“spicy eggplant stir-fried so hard that it basically turns into candy”
The Infatuation
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