Let us take you on a tour of our Taiwan Restaurant Guide in Taipei 台灣美食 2013 We went to some of the most highly rated Taiwan restaurants, some ‘must-see’ tourist places in Taipei, some of the best restaurants in Taipei and also made the mistake of entering […]
K. K. Dollar Hot Pot Restaurant 開開豆撈坊 is located in Richmond on No.3 Road / Brownsgate in a little strip mall besides Aberdeen. Back in the day it used to be Monkey’s (a little drinking hideaway I used to frequent on the 2nd floor). It’s […]
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 has had its up and downs in terms of quality and presentation. Nonetheless, sometimes you just don’t feel like driving far for a bite or you feel that you would give a place another go.
Wah Wing is decently sized, well light, and clean. Service is friendly and prompt.
I’m always on a quest to find the best XLB (Xiao Long Bao) – Steamed Soup Dumplings.
The dumpling skin needs to be thin. The XLB needs to be juicy (consisting of a nice broth) and not dry. The meat inside should be fresh and well seasoned. Unfortunately the XLB here were pretty sub par. The skin was thick and doughy. The soup was oily and dumpling itself was rather dry.
On the special lunch menu:
Chinese Mustard Green $5.95
Well portioned, seasoned and stir fried with garlic. I’m glad to see that the veggies were not overcooked.
Soy Sauce Braised Fish Jaw $7.95
Tasty soy taste that is not too salty. Slightly sweet and braised with onions and black pepper
Stir Fried Sticky Rice $7.95
A great dish for colder weathers. Pretty standard with lots of diced Chinese mushrooms, Chinese Sausage 臘.
Similar to the XLB, the skin was towards the thick and doughy side. The meat well seasoned and pleasantly fried to a golden color.
Eggplant, Scallops and Tofu in Chili, Sour and Garlic Sauce $19.95
Part of the Chef’s recommendation menu, this clay pot dish was deliciously cooked.
The sauce soaks the eggplant, scallops and tofu and shredded bamboo and garlic gives more texture. But I think the winner is definitely the sauce, without the strong tasting spice and garlic, this pot would be rather bland.
Pan Friend Soy Noodles
One of my favourite dishes especially paired with Congee at Tai Hing Congee (click) in Richmond
On other occasions I would order
- Dry Braised String Beans.
- Blanched in oil then stir fried, the beans are slightly crunchy and well seasoned with dried shrimp and Chinese mushrooms.
- Braised Sliced Fish in Chili Sauce 幹燒魚片
- Juicy fish slices but slightly heavy on vinegar. I would prefer Lucky Gate’s..
- Free Parking
- Lunch specials
- Dim Sum
- Sticky Rice (weekends only)
- Sweet / Salty Soy Milk (weekends only)
Other dim sum items are pretty standard. While this place does not earn full marks across the board, on occasion we will still come here due to the close proximity to home.
Wah Wing Szechuan Restaurant 華榮川菜館
Cuisine: Chinese, Dim Sum, Szechuan
Mon 11:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Tue 11:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Wed 11:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Thu 11:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Fri 11:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Sat 10:30 am – 3:00 pm, 5:00 pm – 10:00 pm
Sun 10:30 am – 3:00 pm, 5:00 pm – 10:00 pm
2748 Lougheed Hwy, Port Coquitlam, BC V3C 3L8
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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
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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!