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.