Northern Dumpling Kitchen inside of Richmond Hill's Times-Square was first mentioned on this board as a worthy alternative and competitor to the dumpling/Xiao Lun Bao/potsticker specialist - Markham's Ding Tai Fung.
However tonight, during a long overdue re-visit, we had a simply and utterly delicious dinner without touching on a single dumpling dish.
We ordered my favourite appetizer ' Sliced leg of pork in a cilantro, garlic, chili and herbed oil based marinade'. The interplay of the various aromatic components was just incredible. I could eat this the whole night!
For mains, we had :
- 'Double smoked pork belly with scallion chiffonade wrapped in Chinese crepe and Hoi-sin sauce dressing'. This dish is so good and addictive, its going to give David Chang's Momofuku 'Pork belly bun' a run for their money when they open up later this year!!
- ' Chinese Tea smoked duck confit '. Nicely seasoned, non greasy and moist juicy meat. This is one of the better rendition of this dish in town.
- 'Dan Dan Noodle' - This famous hand-pulled noodle dish in a spicy peanut/sesame paste based broth was well balanced with perfectly cooked noodles and a dense flavourful soup. Great comfort food for a cold winter evening!
- ' Stirred fry Taiwanese 'A' veggie with minced garlic'. With texture that resembled Romaine lettuce. This 'greaselessly' executed dish with nice 'wok-hay' is my daughter's favourite veggie dish!
Great tasting food at an equally great price! Who can ask for more?!