After an enjoyable round at Green Acres Golf Course in Richmond, BC, we asked our playing partners for their restaurant picks. The first restaurant they recommended to us was the Top Shanghai Restaurant on No. 3 Road in Richmond. I couldn’t help but to ask Sylvia Wong for her favourite dishes. I told her we have tried many Shanghai restaurants in Vancouver but we always order the same old thing. The dumplings of course, is standard Shanghai but they are almost the same wherever we go. Sylvia insisted that we order that if we were to go to that restaurant. Along with that, she recommended us to order a roasted duck or whatever duck was on the menu. I asked about a fish dish and she didn’t advise anything special.
When we arrived at the restaurant, it was jam packed. Everyone in Richmond was there. I found the atmosphere almost deafening. There was laughing and loud conversations going on several tables by the wall. When the menu landed on our table, I was impressed. Did I tell you that I love restaurants with huge menus? The menu was like a large coffee table book with pictures. Oh, I love menus with pictures, especially when I don’t read Chinese.
We went through the menu and decided to find the duck that Sylvia had recommended. Instead of a crispy chicken dish, we found a crispy duck dish. We ordered it. Then came the chicken. The name intrigued me. It was something like Chicken balls in spicy sauce.
Out of tradition, we ordered the Shanghai dumplings, even though they were dim sum items. When the food came, no rice was served so we ordered two bowls of it. The chicken balls was a disappointment. First of all, they weren’t ball shaped. I don’t know where we went wrong. The crispy duck was a disappointment too. It was salty, very salty and it reminded me of wax duck that I had when I was a kid. FYI, wax duck is preserved in salt and smoked.
Overall, the dinner was ok. And for the menu, we found out most of the dishes are obsolete and they don’t serve it anymore.
When in Vancouver, you have to eat Asian food and ordering crab is a must-do. But be forewarned – it is one messy meal and you can’t eat it on the sidelines neither, meaning that you have to get in with both hands.
You can ask for a finger bowl but good luck on someone understanding what you want. Instead, make yourself one by taking your rice bowl and pouring some hot tea in it. If you can get yourself a slice of lemon, squeeze some juice into the tea and you have yourself a ‘finger bowl’.
Now get your fingers dirty by grabbing a piece of crab and tasting the sauce by sucking the juices off it. Let me recommend the Ginger and Green Onion sauce because it’s the tastiest and most popular.
Where to go? In Burnaby, you have to go to Rose Garden Seafood Restaurant on Kingsway, just east of Joyce Street. Order the special meal for 4 or 6 or 8 people and you’ll get the crab dish for free.
There will be plenty of food because their servings are very generous. And everything is so delicious there.
Calling all boat owners and boat people who drives in Alberta: How would you like to attend the 2013 Vancouver International Boat Show in February? If so, read on.
The Vancouver International Boat Show is going to be held at two venues this year. One at B.C. Stadium underneath the big white inflatable roof and the second at Granville Island Maritime Market and Marina. The dates to keep track of is between February 7th to the 11th, right before Valentine’s Day. Perhaps, buy her a boat this year and maybe, she will let you drive it.
If you’re an Albertan who have a valid driver’s licence and you would like to attend this show then go to this link and enter ‘Alberta11’ in the promo code field. The admission tickets worth $12 will be waived. You will need to show your Alberta licence at the door so lets not order it for the fun of it. Lets be honest about this.
If you’re going to take advantage of this great tip, please ‘like’ my post.
If there’s one thing Calgary needs more of and that is, more wonton houses in the neighbourhoods. The difference between a good wonton house from a great wonton house is the soup base. A great wonton house will serve a bowl of wonton with noodle in a nice tasting soup. It’s rich with flavour and without the use of msg.
My favourite wonton house in Vancouver used to be Hon’s Wonton House but I heard that Mr. Hon held a bad poker hand and lost his restaurant in a bet. I don’t know if that’s purely urban legend or not , so don’t quote me. I personally think he expanded too quickly. From his little restaurant on Main Street in Chinatown, he went to opening another one up the block on Keefer then one in Richmond and so on and so forth.
My loyalty then had to move up to Main Street and King Edward where Kwong Chow is located. The soup base is delicious and the wonton are huge. I do wish the Chinese would go back to making wonton with pork instead of shrimp. Now, it’s all competition and every wonton house is trying to go up on each other with the size of their wonton. At Kwong Chow, the wonton is a good golf ball size and it contains two or more shrimps.
Egg noodle usually accompanies the wonton along with a few strands of Gai Lan, a Chinese vegetable. I like having tendon with my wonton but others enjoy it with sliced fish or barbeque pork. To me, it’s the best wonton house in Vancouver.