Freshly Handmade Noodles
Chinese people especially people from the Northern provinces think making fresh noodles is just a routine for daily life. We at Canton take our inspiration from the Northern provinces and take pride to make our Noodle Fresh every day.
Authentic Spices & Sauces
Our Master Chefs have crafted the perfect blend of Spices and Sauce to give the right flavours, textures and aroma to your meal.
Sauces, ingredients and spices are handpicked from provinces such as Guangdong, Hunan and fresh markets of Beijing.
Welcome to canton
There’s an old Chinese saying: “If you work hard enough at it, you can grind even an iron rod down to a needle.” Through hard work and an unwavering belief in what we were doing since 1991, we succeeded in realizing our dream. Now, more than 25 years later, Canton is the largest and most popular fast-food Chinese restaurant chain in Saudi Arabia, with more than 60 stores throughout the KSA. More importantly, we have continued to honor the vision of our founder to provide customers with premium-quality, healthy cuisine at affordable prices, and this guiding principle will always be at the center of our business.”
Our Food
To bring our menu of fresh and delicious selections to our loyal customers, we utilize one of the oldest and most versatile cooking implements in the world, the “wok”. We use only the finest fresh vegetables, meats, seafood, rice, and noodles to create a wide range of Cantonese and Szechuan dishes to satisfy every taste. The beauty of “wok cooking” is that it can be done quickly without compromising quality, which makes it perfect for fast, casual dining.
Chicken Cashewnut
Chinese-American dish that combines chicken , with cashews made from chicken stock, soy sauce and oyster sauce.
Chef Choong Koa:
Chef Choong Koa is the kind of chef who, both feeds on inspiration, exploring cuisines from.countries around the world and even challenging the bounds of traditional Chinese cooking? In the end, Choong is a chef who integrates the great variety of his experience into a culinary style and inventiveness that balances tradition, imagination, and nuance. With 20 years of experience in playing with Cantonese cuisine across the globe, won many awards for his contribution in as he Traveled the globe, now cooking up a Storm in Canton across KSA.
