We returned to Vancouver last week for four days, and except for a pizza at Chin Chin (excellent by the way), spent all of our time focusing on the Asian restaurant scene (mostly Chinese).
A visit to Tojo's for dinner (our first)was less than totally inspiring. The regular sushi was fresh and exquisite, but the famous rolls and several of the cooked dishes were just ok.
Our visits to various Chinese restaurants both in Vancouver and Richmond were much more successful. We had two extraordinary dinners at the Fook Yuen Palace in Richmond. On different nights, we had both live Alaska King Crab and live Dunginess Crab, both dry fried with chili and garlic. One was better than the next. The restaurant also has an amazing touch with subtle Cantonese dishes (e.g. a delicate prawn and chicken in XO Sauce) and with hot pots. We especially liked a hot pot consisting a eggplant and minced pork and another hot pot whose main ingredients were succulent, meaty spare ribs and spinach. Fook Yuen also has a way with sticky rice, both served in a lotus leaf as dim sum and as a casserole.
We also paid a visit to the San Sui Wah on Main Street in Vancouver. Definitely a second to Fook Yuen, but good nonetheless. The fresh Dunginess crab there was also very good.
We had three dim sum lunches, twice at the Fortune in Vancouver(recommended earlier on this board)and once at Fook Yuen in Richmond. Fortune was the best of the two, although it was a close call. Both restaurants serve dim sum to order (which is far better than on the rolling carts, which inevitably allow the dim sum to get tired). Fortune produced exceptional steamed dumpling (six or seven different kinds) and marvelous steamed buns and filled chow fun. Fook Yuen, as noted, has a marvelous way with sticky rice and produced some excellent fried dumplings and also summer filled chow fun.
We came away concluding (as before) that Vancouver has the best Asian food in North America with the possible exception of San Francisco.
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