Showing posts with label Shanghainese. Show all posts
Showing posts with label Shanghainese. Show all posts

Monday, October 24, 2011

Northern Delicacy

Conveniently located inside Aberdeen Centre, I've been coming to Northern Delicacy over the years.  Although I'm not a frequent customer, I find their ambience to be quite pleasant, their price reasonable, and their dishes to be on the plus side.  Most oftentimes, I would come here for a quick lunch as they offer a variety of popular Shanghainese dishes such as buns, dumplings, noodles, and other small plates which are easy for sharing.

Handmade noodles in minced pork bean paste ($6.25) was quite the filler.  The bean paste sauce was quite flavourful and the noodles had the right chewing consistency; soft, but not soggy--perfect for slurping.  The dish may get mundane after a few bites, but once you add the trustee XO sauce, all is well again. 

XO sauce makes the world go round

Does anyone know what happened to the old Mo Tai that used to be where Man Ri Sung is now on Westminster? I have searched the world for spicy wonton as good as theirs and have not had any luck.  In the meantime, ND's spicy wonton for $5.95 came with 8 pieces and saturated in spicy sauce.  Although they were not spicy, but still tasty.

Steamed pork dumplings xiao long pao 5 pieces for $4.95.  At Dinesty the XLB came with 6 pieces per order, but the ones at ND were bigger and also had more broth.  However, I must say the dough was a bit thicker on top.

To finish off our carbs-filled lunch, arrived a plate of steamed pork and chive bun ($4.95).  I wish there was more filling and less dough, but they were once again extra delicious with a little bit of XO sauce.  

Northern Delicacy 客滿庭 on Urbanspoon

Sunday, March 27, 2011

A Dangerous Addiction: Crispy Pork

For this post, I decided to write about the 3 places I started visiting quite frequently or will be paying more visits to.  First, they are all different types of cuisines; Filipino, rustic North American, and Shanghainese.  Although they are all very different, all of these places have one thing in common, crispy fried pork, my most recent addiction.  If this trend keeps up, I'm going to have to hit the gym everyday or land myself in the hospital very soon.

Little Ongpin
It was 8 pm on a weekday and of course I was craving fried pork hock at Little Ongpin, a modest, friendly Filipino restaurant on No. 5 road.  The server informed us that they didn't have the small portion for the pork hock (which I wasn't sure why), but since the medium size is only a dollar more, sure! supersize me!  Sure enough, I regret eating it once I got home and crawled into bed.  But take a look at the glorious portion of the soft and tender pork hock with thick, extra crispy skin and extra thicker layers of fat.  The pork was served with a soya sauce with vinegar that gave a nice contrast to the fatty meat and makes you  eat them even more.
Another tasty dish at Little Ongpin is the chicken skewers with Java rice, or "yellow" rice.  The chicken skewers had a nice smoky and sweet flavour and were very tasty with the Java rice.  

Their pork belly combo for $5.98 was definitely a steal.  The slightly charred pieces of pork belly was served with rice and runny fried egg with a side of soup and salad.  Very impressive! It fills the stomach without hurting the wallet!

Little Ongpin on Urbanspoon

Meat & Bread
I've heard raved reviews for Meat & Bread and always wanted to try it.  Fortunately, it is located right across from my school and I've been able to go there for lunch as frequent as I want.  For my first visit, I brought along my classmate (and new amiga) *Johana (name has been changed to protect her true identity).  We ordered their famous Porchetta sandwich with salsa verde, $8, which kept flying out of the counter.  We seated down at a long table, cafeteria-style, and munched away.  It was pretty much drenched in grease, yet the hard, rustic ciabatta bread held together the thick crispy skin, the tender pieces of meat and fat and the refreshing tang of the salsa verde way too well. Make sure you grab a soda or a cup of soup as you're eating this to help you wash down the grease a little bit.  Of course it didn't taste at all healthy.  Nonetheless, if you want to indulge, you gotta do what you gotta do.

A typical lunch time, a never-ending lineup.
Porchetta sandwich $8 + soup of the day $4
I probably shouldn't eat this everyday, but I totally would.
 Johana loved this place so much that she went back home and spread the word to her friends and family back home.  Thus, we plan a weekly visit back to Meat & Bread with growing number of members with each visit.  The last time I went, I decided to try their daily special, a veal sandwich with mustard and pickles.  The veal was braised and I found it to be a bit too dry and chewy for my liking.  I will probably just stick to the porchetta next time around.  There was one thing that Johana noticed something and we were sort of turned off after the fact.  While the staff work as a assembly line to quickly process order, we didn't like the idea that the cashier handling cash was also touching and packaging our sandwiches with bare hands.  Umm....Who knows where those loonies have been?

Meat & Bread on Urbanspoon

Shanghai House Restaurant
I've been passing by Shanghai House almost everyday on the way to and from Richmond Brighouse train station on No.3 road, but never got a chance to visit until recently.  One afternoon, my sister complained she was hungry after a trip back from downtown and wanted to go check it out.  Of course it had to be right after I just had a "light lunch".  You know, with all the fried pork I've been eating, I was trying to be good and stay on the right track.  Nevertheless, I went with P just to keep her company and thinking I wouldn't order anything since I wasn't even hungry.

We were pleasantly surprised at how low their price point was. Their interior is fairly descent and definitely not a hole in the wall.  I let P do the ordering and she ordered the 3 main essentials; xiao long pao, spicy wonton, and spare ribs noodle in soup.    
Xiao long pao 
An order of xiao long pao came with 6 pieces of dumplings for  $4.50.  They were actually not bad, quite soupy and meaty, and their dough wasn't too thick either.  

Spicy wonton
The spicy wonton came in 10 small pieces, but for only $4.98. They were good; garlicy and had a lot of flavours.  The only downer was that the sauce wasn't spicy at all.  

Spare ribs noodle in soup


Warning: extremely crispy batter
Do you remember when I mentioned earlier that I was there mainly to hang out while my sister have lunch? Well, that didn't exactly happen.  I had a fair share of the first 2 dishes that arrived, but when the final dish came, I really broke the rules.  The battered pork was SO CRISPY!! I enjoyed it with a side of noodle soup, which I thought the soup was rather bland.  P disagreed and said that it balanced with the salty fried spare ribs.  The entire dish was only $5.98.

Shanghai House Restaurant on Urbanspoon

Sunday, October 10, 2010

Dinesty Chinese Restaurant

Known for their freshly made xiao long pao, and tea pot decor, Dinesty Chinese Restaurant is what some called the place that makes "the best xiao long pao" in Vancouver.  Their style of dim sum is more specialized in Shanghainese/Taiwanese cuisine, which is different that the "mainstream"Cantonese style dim sum places.

Xiao Long Pao

Ginger soy sauce with vinegar

 The xiao long pao at Dinesty are smaller than other shanghainese places.  Nonetheless, they always come out fresh and the dough is not thick.  Each xiao long pao is small enough you enjoy the bursting sweet savoury soup inside the dumpling all in one bite.

My half eaten beef pancake was very juicy and full of flavour.  It was already good by itself and didn't need anymore sauce to aid it.  Each order comes with 2 pieces.

This is by far my most favourite dish at Dinesty next to the xiao long pao, deep fried tofu in garlic sauce.  The concept is the same as Japanese Agedashi Tofu, deep fried tofu in sauce.  However, I like the texture of the tofu and the sweetness of the sauce here much more. The batter is a taiwanese style common for chicken nuggets and deep fried gizzards.  Although the crispiness from the batter is not a flaky crunch, it has its own dimension and sends the definition of "crunch" for deep fried food to a different level.  What is great about this type of batter is that it holds the sauce well and stays crispy when drenched in ginger garlic sauce.  Once you bite into it, you immediately taste the crunch, while the inside of the tofu is extremely soft, almost pudding like.  A contrast in texture held together by the sweetness of the flavourful sauce.

Stir fry lettuce
 The stir fry lettuce was a very simple and light dish that could be eaten by itself or with rice.  It was well seasoned and the veggies didn't get soggy.
Steamed chicken with basil in spicy ginger sauce 
The dish was very saucy and went well with a bowl of rice.  I thought they could've used more basil to get more aroma and I was expecting a more intense spicy flavour.

The restaurant overall has a better decor than most chinese dim sum restaurant.  The ambience is loud, usually packed with patrons.  The kitchen is opened visible to the dining area so you can watch xiao long pao being made.  You can expect the service to be either slow or neglectful with staff being indifferent in meeting your needs.

Dinesty Chinese Restaurant on Urbanspoon