From dim sum lunch to family dinner, Empire Seafood Restaurant Richmond 帝苑皇宴海鮮酒家 does not disappoint. Winter Solstice Festival 冬節 dongzhi celebrates the ‘arrival of winter’. It is a very important part of the Chinese culture and traditions. Dongzhi Festival is also a time for family get together. […]
Kirin Seafood Restaurant 麒麟海鮮酒家 in Starlight Casino in New Westminster (or better known as 星光麒麟) as previously mention is a great venue for Wedding Banquets but it is also great for dinner and dim sum. We were here one evening for a casual family dinner. […]
Kam Ho Restaurant 金豪麵家is a modest restaurant in between No.3 road and Hazelbridge Way. In its previous life it was Ho Yuen, now reincarnated as Kam Ho Restaurant . It specialized in small dishes, dinner combos and soup / noodles. The restaurant is clean and service is quick. The downside is there are inadequate parking spaces. If you come early, you should be alright.
4 Item Dinner Combo for 44.95.
Dried Bak Choy (Soup of the Day): I didn’t taste the msg which is a good thing. On the lighter side of watery.
Pan Fried Halibut + 2: A lightly battered crust with a nice control of temperature. The fish was juicy, flaky and buttery.
Hainanese Chicken: The chicken was cold, the way it should be after being dipped in ice after cooking. The gelatinous layer of fat underneath was modest and the meat was firm. Served with ginger/onion and chili vinegar sauce.
Tofu Egg and Broccoli: Lightly fried tofu egg served with imitation crab and egg whites over a bed of broccoli. A dish meant to be shy from bold flavors.
Steamed Salty Fish / Cuttlefish Minced Pork Cake: There was a lot of turnip bits and cuttlefish morsels. The cake was thick and pretty flavourful. Pour over some soy sauce and serve. It makes a great dish to mix with some rice.
Sweet Potato Soup (Dessert of the Day): Sweet yam with ginger makes this dessert soup not only light but warms you up when the temperature drops outside. I like how it wasn’t too sweet.
Kam Ho Restaurant makes a great place for a simple dinner with friends and/or family with economic value. Best bang for your buck. I think next time I’ll want to try their salt and pepper shrimp (it looked rather tasty from the table next door). The grass is always greener on the other side…
8053 Alexandra Rd, Richmond
[cetsEmbedGmap src=https://maps.google.ca/maps?q=8053+Alexandra+Rd,+Richmond&hnear=8053+Alexandra+Rd,+Richmond,+British+Columbia+V6X+1C3&gl=ca&t=m&z=16 width=350 height=425 marginwidth=0 marginheight=0 frameborder=0 scrolling=no]
The Drive (Commercial Drive) offers a lot of great eats and most of all great drinks and great patios. One of my favorite go to spots is BierCraft Tap and Tapas Bar. The other is Havanas (they have amazing Sangrias). BierCraft Tap, […]
Wah Wing Szechuan Restaurant 華榮川菜館 is located in Coquitlam on Lougheed Highway and Westwood. Since Kirin Coquitlam closed its doors back in October 2011, there has been a serious lack of dim sum choices. Wah Wing is hardly new and has been around forever and the place […]
Jade Seafood Restaurant is located in Richmond, BC – a city where amazing Chinese food congregate. With so many choices, sometimes it’s hard to find a stunning restaurant. But never fear, Jade is located close to the airport on Alexandra Road with plenty of free parking. Considered one of the more upscale Chinese restaurants, prices are slightly more expensive than the others; however, you get what you pay for and the quality is consistent with some outstanding items on the menu.
Generally when you come for dim sum you can expect to see the general culprits such as Shrimp Dumplings, Siu Mais, Steam Spareribs and the like so I’m not going to bother review these. Just note that they are delicious and high quality.
What is notable at Jade is that their head chef Tony Luk is the recipient winner of the 2011 HSBC Chinese Restaurant Awards– battling competition among the best-of-the-best Chinese restos in Metro Vancouver. I come here a lot and sometimes it is so second nature that I forget to do my homework and blog about it. By far my utter most favourite dim sum dish here is their Steamed Mushroom Dumplings.
Steamed Mushroom Dumplings $4.48
A medley of wild enoki, shiitake, oyster and Chinese mushrooms. This is one for their signature award winning items. The dumpling skin itself is thin enough that the mushrooms are slightly opaque and doesn’t break apart when you handle it. Unsure if there is actually truffle oil inside, but the aroma certainly is intoxicating!
A delicious hot flaky mini pastry pie filled with mushrooms and cream sauce. Similar to the Steamed Mushroom Dumpling, this baby tingles your taste buds with mushrooms. Creamy. Flaky. Hot and not oily. A modern fusion twist done right!
Stir Fried Radish Cake in Hot Sauce $6.99
What’s nice about these cubed radish cakes is that they are stir fried all on sides – leaving none soft / soggy. The hot sauce wraps these beautifully adding a little spice. Edamames are great for picking!
Steamed Crab Meat Dumpling $4.88
Steamed Fish Maw Stuffed with Shrimp Paste $4.88
Fish maw = fish stomach. Sounds gross? The price of fish maw is far from cheap and it’s one of the luxury ingredients in Chinese cuisine. It takes a lot of work to prepare; especially done correctly! Spongy in texture and absorbs the essence of egg whites, shrimp paste with a bit of added tobiko on top!
Dried Squid Minced Pork Hot Pot Steamed Rice 6.99
Hot pot steamed rice captures the flavour of all the ingredients – dried squid and minced pork. The hot pot chards the rice and gives it a crispy crunch. Sprinkled with roasted peanuts! Don’t forget to mix in some soy sauce!
Fried Bean Curd Fish Paste Rice Roll $5.38
Slightly different from your routine cannoli rice rolls. Fresh fish paste is encased within the fried bean curd (this replaces the traditional Chinese donut), then wrapped with rice roll and steamed. This creates a multi-dimensional texture – soft, crispy, and elastic freshness. Definitely one of the must order Chinese dim sum dishes. Served with side Hoisin / Sesame dipping sauce.
Minced beef balls with watercress steamed. Fresh watercress bits absorbs the flavor of the seasoned beef balls during steaming and provides a crunchy texture within the soft beef balls. Served with a side of worcestershire sauce for dipping.
There are so many speciality Chinese dim sum dishes that we often don’t allow ourselves to savor. A lot of times it to requirement to get over that ‘mental block’ of trying a new ingredient; but if you open your eyes, there are so many beyond the Ha Gaw and Siu Mai’s…
Jade was also featured in LA Times Magazine in the Northern Exposure Restaurant article. Have a look -> here!
- Grandpa’s smoked chicken
- Golden Dungeness crab
- Peiking Duck
- Deep Fried Shrimp Ball with Almond Chips
- Authentic Chinese Cantonese Cuisine
- Fresh Seafood
- Chinese Chef of the Year – Tony Luk
- CRA Awards
- Dim Sum, Dinner, Banquets, Events
- 20% off between 9-11am
Jade Seafood Restaurant 玉庭軒魚翅海鮮酒家
Cuisine: Chinese, Seafood
Mon 9:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Tue 9:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Wed 9:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Thu 9:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Fri 9:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Sat 9:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Sun 9:00 am – 3:00 pm, 5:00 pm – 10:00 pm
8511 Alexandra Rd, Richmond, BC V6X 1C3
What does one think of when you travel to San Diego? When I was there recently all I could think of was all the attractions – Legoland (be sure to try Granny’s Apple Fries), Sea World , San Diego Zoo, USS Midway Aircraft Carrier […]
Kingyo expanded a sister restaurant Suika Izakaya on West Broadway and Fir St. I was there on a Tuesday night and it’s already packed around 7pm. Make sure you make reservation if you want to come on the weekend. I really enjoy looking at their […]
Another Gyoza King produced Japanese Resto specifically featuring remarkable seafood and serving Donburi, Gyo-O Roll (fresh sashimi on sushi rice roll) , Ramen, Udon and Takoyakis… Unlike G-Be Izakaya Japanese Restaurant in Burnaby or Gyoza King on Robson Street downtown, Gyo-O is a quaint little hideaway in Central Richmond (Continental Centre between Sexsmith and Cambie). Fully decorated to bring you to the Land of the Rising Sun (Japan) with vivid traditional Japanese art work on one wall netted together with wooden block panels on the other two. Small wooden tables line the sushi bar and booth seats thru out.
Out of 5… (1: Don’t bother —> 5: Excellent)
Gyo-O meaning “Fish King” is focused on seasonal fresh seafood cultured with enhanced experiences. The service is attentive and very courteous. Such politeness is deeply ingrained into the culture and if you ever have a chance to visit Japan you will know what I mean. Food arrives prompt and the portions are generous. Often you will bump elbows with a few regular Japanese customers.
Clams, Squid, Prawns abound with seaweed. Pork bone broth is thick and flavorful however slightly on the salty side.
Chose from either tonkatsu or miso broth with garlic. Broth again is thick and delicious; unfortunately also heavy on the salt. Sprinkle some nanami togarashi chili pepper if you prefer it more spicy!
(Chopped Tuna, Salmon, Squid, Prawn, Fishcake, Tako wasabi in marinated Sweet Soy sauce with Half Boiled Egg on Rice). served with miso soup.
This rice is huge and hard to finish by one person. Loaded with Chopped Tuna, Salmon, Squid, Prawn, Fishcake, Tako wasabi in marinated Sweet Soysauce with Half Boiled Egg on Rice. The egg is poached so incredibly right – golden thickness gooey, slightly hardened on the outside; yet melts in your mouth. Heavenly!
Loaded with plump juicy ikuras freshness you can taste with each pop in your mouth. Fresh salmon sashimi abound this rice bowl. If only it was wild fresh sockeye salmon instead of farm it would truly be complete. Again, a huge portion for one person.
So ridiculously loaded with ikuras it makes one think you could swim in it. Every pop of roe is sensational; But I must say, it gets overwhelming, best to share!
As you can tell Gyo-O specializes in海鮮丼Kaisen Don – meaning “seafood” on rice. The main focus is for the seafood, be it cooked or raw sashimi-ed to be swimmingly fresh in every bite. Mix well with wasabi and specially seasoned shoyu sauce – on the side or immerse into your bowl.
Come fall to winter it becomes Uni season and this is the time that I eagerly await to come yearly. The golden cushions are colloquially referred to as the roe (eggs). Sea Urchins require a rather acquired palate and not everyone enjoys it – some think it looks disgusting, for me? Heavenly! These marine invertebrates are considered a delicacy in Japan and usually has a light, sweet and briny flavour – about 126 calories a pop and 100 edible grams.
As Julia Child would say …
you are so hypnotized by everything … that you feel grateful to pay the bill…
Every season, Gyo-O offers an extensive Uni menu to satisfy my every desire when it comes to uni…
- Uni Squid Don
- Uni Salmon Don
- Uni Scallop, Ikura
- Roll and Sushi Pieces
I wish I could recommend the dessert offered here (mochi, macaroons, soy milk pudding, mango pudding, green tea ice cream); but unfortunately they do not live up to the calibre demonstrated above… the mochis were somewhat hard and macaroons were left in bags much too long. Better stick to the matcha ice cream!
Come early to avoid line ups! ITADAKIMASU!
A classy dining setting in the heart of downtown Vancouver on Alberni Street off Robson, The Market by Jean-Georges is attractive and sexy! Romantic and sophisticated one would call it. Bright lights, white linen, polished décor… There is four distinct experiences with their 1. Heated […]