Very impressed with Little Canton’s new space, modern, clean, and a lovely upgrade. The food was delicious and noticeably less oily than your typical yum cha, which we really appreciated. Everything we tried was fresh and well-prepared. It came out quick as well! Unfortunately, the service left a bit to be desired. We had to ask twice for water, were told halfway through our meal that the piggy buns we ordered weren’t available, and a few wrong dishes were sent to our table. + points for their own parking area with plenty of parking too! Despite the service hiccups, the quality of the food alone makes it worth returning. With a little more attention to front-of-house, this place could be exceptional.

Evelyn Salvatore

The food is tasty and good quality just like you would expect for the price here. The price is normal where most meat dishes are around the $23 mark. The servings are on the smaller side so we found we should have ordered an extra dish. If you want cheaper dishes you might need to go elsewhere for cheaper $19 dishes. Overall we will come back as its close by.

Richard Lam

Been in Adelaide for ages, and as a Cantonese it’s bloody hard to find food that tastes like home. This salted fish and eggplant hotpot is bang on , proper authentic and so damn tasty!

Song Song

Came into Little Canton for dinner with my family (visiting from WA) after hearing they have moved to a new location right across the road from The Highway. We ordered the following dishes: black pepper fillet steak, steamed fresh Murray cod, salt and pepper pork hock, 1/2 roast duck, stir fry prawns with chinese brocolli and a special order of free range Emperor chicken. All the dishes were seasoned well, came out in reasonable time (it was a busy periods during dinner so we did wait but it was worth it!) and very tasty. The portions were a generous serving as well. We will definitely return. Black pepper fillet steak: tender melt in your mouth meat with a moreish savoury flavour. Steamed whole Murray cod: sweet and delicate white fish meat caught straight from the tank. The light and mellow Ginger and soy sauce doesn't overpower the flavour of the fish. Salt and pepper Pork hock: fried to perfection but not dry. Flavoured just right so it doesn't make you want to reach for a glass of water everytime you take a bite. Imperial free range chicken with Ginger and shallot oil: juicy and succulent chicken. It's addictive by itself or dipped in the ginger and shallot oil. Prawns with chinese brocolli: garlicky with a mild Savoury sauce. Compliments the other dishes and fluffy white jasmine rice.

Bambi