I will divide my reports on Chinese food in three sections. Since this trip was to visit family as well as eating a path though Canada with the family.
On our arrival in Richmond in time for dinner we arrive on No. 3 road and found that the town has really growth a lot in the ten years since we had been there. Needed to drive around to check out what was available.
We picked Hons because Mrs. Yimster want to have the wonton noodle since we have a branch in San Francisco.
We over order as normal since we had a long ride and I was not thinking right.
Started with half a roast duck; found the skin crispy and the meat tender and moist, very good.
Mrs. Yimster wanted a vegetable dish so we were recommended a garlic gai lai (we had western style gai lai) good favor but we done not do not normally order western gai lai.
The wonton was good with lots of chucks of shrimp and the noodles firm.
Quick cook pork kidney; not crispy enough because the cook trim kidney too thin in removing the sacks.
Shanghai noodles; well done thick noodles with pork.
Mushroom Yee Fu noodles; not the best, would not order again.
We may have order one or two more but being tried I did not take good notes.
We found that the food was on the whole good and freshly cooked to order. They had a lot of items to go in another section. Cost with tip was about $14.00 CAD each.
The next morning we went to Vancouver Chinatown had early dim sum at Pak Lock on Main Street. This was our old standby in our last visits to Vancouver. It was a good then a little better than what was served in San Francisco area at the time. But now it would not make the grade when compared with the dim sum we now have in the Bay Area. I know that my taste in overly tuned after tasting so many recently during the Dim Sum Civil War in the Bay Area.
The dishes were as I remembered them in size and taste. Four of us had a light breakfast for about 27.00 CAD. We had about 10 dishes and everything was good but nothing stood out. We had har gow, sai mai, beef meatballs and beef intestines. My wife and I have always like the Canadian mix because one the ingredients is not available in the states. It would been hard pressed to made the final cut as a low-end place to in our tasting.
For lunch we took a recommendation from Iona and tried Shaing Gardens in Richmond. There was lots of free parking in their parking structure. We ordered seven dishes.
Live fish cooked two ways, Congee and Salt and Pepper bones. It was very good and was petty filling.
We had har gow, sai mai, rice noodles wrap around fried bread, salt and pepper smelt (it should be noted that these smelts all had a lot of roe in them, something not available in the Bay Area) this was really good.
The dim sum was better made and better presented than the one in downtown Vancouver. Everything was steamed to order and served hot. The serve was very good and place was very high end. But the cost was 63.00 CAD out the door. More than double then the first place. I was impressed that Vancouver again in more like Hong Kong that the Bay Area in that they place the order very a computer system that printed had printouts for the customers to keep track of the food. That is if you read Chinese. The service was really good. But I am glad the was able to check Iona posting when I was in Victoria and not go there for dinner.
We finish our dinner on Tuesday night at Hon Vancouver location, because the our first choice was closed. We ordered tomato beef chow mein, beef intestine won ton noodle, beef tendon over rice and hot and spicy beef over rice. We asked if the Chef would add a little curry to the tomato beef, but he would not. The server wanted to know where we were from to make a request like that. In the Bay Area it is very common to request a little curry to add a little spice to the tomato beef, we find it very good. The cost was 40.00 CAD out the door. We found the food to be very much the one in Richmond.
Well I will write we had in Victoria as soon as I get my notes together.
Iona if you are going to Vancouver for Labor Day please post on the Bay Area board you may have some takers for that trip.
Overall we found that the food more like what Cantonese food would be in Hong Kong. While in the Bay Area we make it more to local taste. By the end of the trip everyone, but me no longer wanted Chinese food.
Part two to follow.