2010-06-30 Dinner @ Shanghai River

ADDRESS :  7831 Westminster Highway, Richmond, BC

PHONE #   :  604-233-8885

After Shanghai River changed its ownership, we have never been back there.  The main reason was because this place is a bit over-priced for what you get.  But none-the-less, it is one of the only presentable Shanghai restaurants around.

 

 Appetizer Platter - jelly pork, drunken chicken, shredded chicken with mung bean noodles, smoked fish

 

 Lamb Popsicles

 

 Pancake Wraps for peking duck.

 Peking Duck - first course.

 

  Peking Duck - second course.

 

 Xiaolongbao - not very good.  Their quality of food has been going down-hill since the change of ownership.

 

Fish & Chinese Spinach Soup

 

 Pan-Fried Prawns

 

 Pot-Stickers

 

 Squirrel Fish - that's just the name of the dish, why?  I have no idea!

 

 Taro Duck

 

 Crab & Tofu Pot

 

 Shui-Li-Hong & Shredded Pork Rice Cakes

 

 Wine-Fermented Tangyuan - not good.  Alcohol (wine) taste was way too strong.  I can't seem to taste the sweet tea olives in it.

 

 Deep-Fried Egg Puff - with red bean fillings.

2010-06-30 Dim Sum @ Empire Chinese Cuisine

ADDRESS :  8251 Alexandra Road, Richmond, BC

PHONE #   :  604-303-9780

This was our first time actually sat down and ate dim sum at this restaurant.  I recalled going there once, the host girl was rude and told me if we want to eat there, we will have to wait half an hour, if not, she told me to go somewhere else...OMG!  She deserves to work in that position forever!  Anyways, this time was pleasant.

Drunken Shrimps - cooked shrimps marinated in Chinese wine.  To our surprise, it was actually quite good!

 

 Steamed Lo-Bak-Goh - it's a bit on the lighter side, and it doesn't have as much ingredients as Garden City Hot Pot.

 

 Chinese Donut Rice Roll - skin was too thick, donut was too doughy (typical Canton-style).

 

 Shuimai - cute presentation but the shrimps on top were flavorless.

 

 Har-Gow - thick skin,,,not much shrimps inside...

 

 Chiu-Chow Style Seafood Congee

 

 This was their award-winning Deep-Fried Curry Dumplings - basically its Portuguese-style deep-fried taro, but in a round shape instead of an football shape.  Nice presentation, flavor was nothing special.

 

 Deep-Fried Shrimp Spring Rolls

2010-06-29 Dinner @ Chez Daisy

ADDRESS :  Daisy Family Kitchen

PHONE #   :  xxx-xxx-xxxx

During my mom's stay in Vancouver, her god-daughter Daisy has been bugging us to give her a night for dinner.  After all the fuss of yes and no, we decided to have dinner at her place.  Being a Shanghai origin, Daisy has made me many of yummy dishes I once grew up eating.  This time, she made Shanghai Big Wontons!  They were so good that I asked for more!!!

Cold-Marinated Surf Clams

 

 Cold-Marinated Pressed Tofu and Celery

 

Cold-Marinated Chicken Hearts

Cold-Marinated Edamame

Cold-Marinated Japanese Cucumber

Spicy Bamboo Shoots

Century Egg Tofu with Dry Shredded Pork

 

Shanghai Big Wontons!!!!!!!!!!!!!!

2010-06-21 Dim Sum @ Kirin Coquitlam

ADDRESS :  1163 Pinetree Way, Coquitlam, BC

PHONE #   :  604-944-8833

Since my mom only comes in town once a year from Taiwan, every single time we always have a list of people who wants to buy her dinner...OMG!!!  Anyways, since we were visiting one of the aunties (my mom's student), we decided to have dim sum at Coquitlam Kirin.

Service at Kirin really went down-hill since the 90s...but what can we do...it's one of the only "presentable" restaurant for dim sum in Coquitlam.

 

Deep-Fried Egg

 

My mom's favorite - Deep-Fried Taro.

Rice Noodles in Fish Broth

 

Gai-Lan with Oyster Sauce

 

Deep-Fried Chicken Knuckles

Deep-Fried Smelt

 

Fish Tofu Rice Rolls

Minced Beef Rice Rolls

Har-Gow - skin was too thick!!!

Fun-Goh

 

Shumai

 

Deep-Fried Egg Tofu

 

Sticky Rice with Chicken

 

Almond Tapioca Dessert

2010-06-06 Bye Bye Dinner @ Chez Buddha

ADDRESS :  Buddha Family Kitchen

PHONE #   :  xxx-xxx-xxxx

After years of studying in US and Canada, our good friend has been called back by his father to take over the family business.  Buddha Boy decided to cook him a meal before he leaves at midnight (2am flight).  

 Buddha Boy found this recipe online (referred by his former boss) that has the most amazing beer batter ever!!!  It's light and fluffy!!!  And it tasted so good!!!  He started with making some Beer-Battered Shrimps.

 

 Then Budda Boy made some Beer-Battered Cod & Halibut!

 

 Home-made Tarter Sauce.

Can't remember the name of this sauce...it's Buddha Boy's own recipe...

 

 Peanut & Hoisin Sauce for Vietnamese Salad Rolls.

 

 Vermicelli - forgot to buy the Vietnamese ones, so I used the Chinese ones instead...heheheh!

 

 Spicy Pork - for Vietnamese Salad Rolls.

 

 Veggies for the Vietnamese Salad Rolls - cilantro, Taiwanese cabbage, basil, green onions.

 

Cold meats for the Vietnamese Salad Rolls - Vietnamese sausage, Vietnamese Ham, shredded chicken, BBQ pork.

 

Cold shrimps for Vietnamese Salad Rolls.

 

 Buddha Boy's first roll...work in progress...each person gets to make his/her own!!!

 

 Buddha Boy's own Vietnamese Salad Roll.

 

 Grilled Lamb Chops

 

 Left-over wings from the night before...LOL!  Yes, we served them left-over wings from the night before...they requested it!!!