Nu Chinese Bistro Richmond | Shanghainese Restaurant with Private Rooms

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There was a lot of controversy surrounding NU Shanghainese Bistro. You can google it if you are interested. The new Nu Chinese Bistro is located at Cosmo Plaza in Richmond on McKim Way. It is the same plaza as Garden City Hotpot. The name is slightly changed with new ownership and a new menu.

The interior is elegant and classy with a lot of old classic 70s Chinese Mandarin music on loop. There are two private rooms if you prefer to host a large party. On a school night, the restaurant is rather quite.

We were invited by ChineseBites along with few fellow bloggers for menu tasting at Nu Chinese Bistro.

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Xiao Long Bao 南翔小籠包:  Juicy, nicely sized and has a thin skin.

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Traditional Shanghai Smoked Fish 老上海熏魚:  One of my favorite cold appetizer at any Shanghainese restaurant. It is marinated with dark soy sauce,  shaoxing wine, sugar , five spices and a dash of sesame oil. Sometimes are a lots of small bones, so be careful.

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Soy-Braised Kaofu Bran with Assorted Mushrooms 四喜烤麩: Get your gluten fix with an assortment of soy marinated bean curds.
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Sautéed Black Fungus 涼拌木耳:  Having not read the Chinese description, we were surprised that it was 1. cold appetizer and 2. The rush of wasabi flavored. It was interesting. At first, I didn’t really like it. But this dish does grow on you.
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Special Beef Wrap 撈餅牛肉卷: Pretty typical beef wrap with green onions on a Chinese pancake. Served with Hoisin sauce.
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Fried Green Beans with Minced Pork 幹煸四季豆 (攬菜肉鬆): This wasn’t my favorite dish of the night. The beans were overcooked and soggy.
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Clay Pot Wonton Chicken Soup 砂鍋竹笙餛飩雞: This easy classic Shanghai dish is sometimes a showstopper with the size it is presented in. Made with chicken, vegetables and chicken consommé. However, the wontons wasn’t too memorable and the chicken wasn’t too tender.
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Zhenjiang Style Ribs 鎮江骨: Also a classic dish. Sweet and sour ribs that isn’t your typical Chinese take out sweet and sour pork. The differences comes in the vinegar used. The smell is usually evaporated after simmering for a few minutes. The ribs were tender and kids will definitely love it.
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Stone Pot Braised Pork Belly Shanghainese Style 石鍋紅燒肉: It was nicely present in a small clay pot. The pork belly wasn’t too fatty and meat was tender.
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Xiang Jiang Tea Smoked Duck 湘江樟茶鴨: Lightly seasoned and had a unique smokey flavor. The skin was crispy. It is a good alternative to roasted chicken.
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Braised Tofu with Seafood 瓊山海鮮豆腐: Steamed tofu with minced seafood on top. This would have been a great dish to go with some rice.
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Sichuan Style Boiled Fish 蜀香水煮魚: I liked there was some kick to the spiciness but not to the point of mouth numbing. Fish was fresh and had a good bounce.
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BC Dungeness Crab with Fried Shanghai Rice Cake BC 肉蟹炒年糕: Glazed with a thick hoisin soy sauce. We were presented with two meaty crab. I’m not particularly a fan of rice cakes. I would have preferred thin egg noodles or e-mien. The rice cake was very filling and thickened the sauce a lot.
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Beef tenderloin and eggplant with black pepper sauce 黑椒茄子牛柳粒: Quite oily and had too much black pepper. A light stir fry and a sauce of soy would have been much better.
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Eight Jewel Sweet Rice 八寶飯: A glutinous rice dessert that eats like a meal. Filled with all sorts of ingredients like red bean paste, white cane sugar, lotus fruit, watermelon seed, dates, walnut, raisins, etc. Traditionally presented as the Chef’s triumphant finale to an epic meal.
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Overall Nu Chinese Bistro was either a hit or miss. Nothing was particularly outstanding or memorable. Service was friendly and prompt initially but later dissipated. With competition so fierce in Richmond, it’s hard to say I would be back.
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Nu Chinese Bistro
URL: http://www.nuchinesebistro.com
Cuisine: Seafood, Chinese, Shanghainese

Hours:
Monday 10:30 am-11:00 pm
Tuesday 10:30 am-11:00 pm
Wednesday 10:30 am-11:00 pm
Thursday 10:30 am-11:00 pm
Friday 10:30 am-11:00 pm
Saturday 10:30 am-11:00 pm
Sunday 10:30 am-11:00 pm

8788 McKim Way, Suite 2170, 2nd Floor,
Richmond, BC V6X, Canada
(778) 297-9998

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