Lotus Chinese Restaurant

I always find it fascinating that even though there is a significant Chinese population spread out across the GVRD, the availability of Dim Sum is concentrated in only a few places.  Of course Richmond is one of them and the other is Vancouver.  Sure, there are some in Burnaby, but other than that, you can count on 2 hands for all the other suburbs including Surrey, Delta, New West, the Tri-Cities and the North Shore. In terms of Delta, there are only 2 and since I've been back to Yummy recently, it was only logical to pay Lotus a visit as well.

Appearing more petite than usual, the Shrimp Spring Rolls were served smoking hot and crunchy.  The shrimp filling wasn't exactly exhibiting any snap, but it was not mushy either.  It would be best described as meaty and moist.  I thought it was properly seasoned where the side of Worcestershire wasn't really all that necessary.  Next, our order of Yeung Chow Fried Rice arrived with an overload of ingredients.  Not that we were complaining as the BBQ pork was lean and in big chunks as well as the noticeable amount of shrimp (which only had the slightest of snap).  Overall, the rice was lacking in wok heat where it was not caramelized nor seasoned enough either.

We got 2 orders of the rice noodle rolls including the Shrimp Rice Noodle Roll and BBQ Pork Rice Noodle Roll.  These were both large in portion size due to both the amount of noodle and filling.  Although a touch thick, the noodles were buttery soft.  For some people, it would probably be not chewy enough, but we didn't mind it.  Once again, the shrimp wasn't exactly soft nor was it meaty or had any snap.  Rather, it was just there and we didn't really notice it other than its flavour (which was a bit salty).  As for the BBQ pork, the chunks were once again large and meaty.  We much preferred this over the shrimp as the entire roll had more body and texture.

With the Haw Gow and Sui Mai, these were just average.  I found the dumpling skin on the haw gow to be on the doughier side as well as being over-steamed.  Hence, the dumplings stuck together where we couldn't remove it cleanly from the bamboo steamer.  The filling was somewhat soft albeit with a touch of snap.  The bamboo shoots were necessary to add the needed textural crunch.  Flavourwise, it was quite mild.  The sui mai were plain looking and really in need of some tobiko on top.  Texturally, they were more meaty chewy than bouncy.  However, that didn't mean it wasn't tender though.  The flavours were mostly sweet with only a bit of natural meat flavour.  This could've used some more shrimp and shiitake mushroom.

I liked the Black Bean Spareribs as they were mostly meat pieces without any cartilage.  It had a slight bounce from the tenderization while maintaining a meaty chew.  I though it was well-seasoned with the saltiness of the black bean and some spice from the peppers.  Furthermore, there was no absence of garlic either. We also got the Lo Mei Gai and these were pretty big for the mini-sized version.  Stuffed in banana leaves, the sticky rice was the right texture in between firm and soft.  There was plenty of pork filling and clumpy sauce to go around.  Hence, it wasn't longing for flavour nor moisture.

In desperate need of something other than red (maybe green peppers?), the Sweet & Sour Pork was an interesting radioactive shade.  I give them full marks for the big chunks of lean pork that appeared to be freshly fried (being moist in the middle unlike refried pork).  However, the chunks were far too big which meant that there was a poor sauce-to-meat ratio.  Also, the exterior was also not very crunchy.  Flavourwise, it was sweet and only mildly tart.  Lastly, we had the BBQ Pork Buns (sorry I didn't pose them...).  These were fluffy with a sweet mixture of lean BBQ pork.  So despite some flaws, the Dim Sum at Lotus can be best categorized as decent, especially considering where it is located.

The Good:
- Acceptable eats
- Reasonably-priced

The Bad:
- Still won't be confused for Richmond-quality Chinese

Rickshaw

Rickshaw...  What's in a name?  Well, it conjures up images of an ol' Chinese smorgasbord with plenty of red and ol' skool decor.  Yes, those were the days...  of crappy Chinese food served with a side of fortune cookies.  Well, Rickshaw still exists in Whalley, albeit across the street from its former location (complete with that unmistakeable signage).  However, the place is "Rickshaw" in name only as it serves up a combination of North American Chinese food and authentic fare.  We decided to check out their Dim Sum service to see how they stack up to the limited amount of competition nearby.

The first dish to arrive was the Shrimp Spring Rolls which were served hot and crunchy.  Garlicky and plenty seasoned, the shrimp filling was somewhat rubbery.  We liked how they were not greasy, yet the rolls could've used more filling as it was quite loose.  We ended up with both the Beef Rice Noodle Roll and Shrimp Rice Noodle Roll (not pictured).  The rice noodle itself was thin, slightly chewy while still soft.  Overprocessed and lacking in texture, the beef exhibited a noticeable dried orange peel flavour.  We would've liked to see more green onion though.  As for the shrimp, there was a firm snap to go along with the ample seasoning (sweet with some sesame oil).

Next up, we tried their full-sized Lo Mei Gai (sticky rice wrapped in lotus leaves).  Its large size may have contributed to the ample moisture which made the rice somewhat soft and wet.  The significant amount of filling including dried shrimp, chicken, ground pork and Chinese sausage probably compounded the issue.  On the other hand, there was plenty of flavour as a result.  Impressively large, the Haw Gow (Shrimp Dumplings) looked the part.  In reality, these were surprisingly good with a thin dumpling skin which was slightly chewy.  Inside, the shrimp filling was sweet, flavourful and exhibited a moist snap.


Equally large, the Sui Mai (Pork & Shrimp Dumplings) were juicy and filled with a good ratio of pork, shrimp and shiitake mushroom.  Texturally, the pork had a nice rebound while being properly seasoned.  The shrimp had a nice snap while the shiitake added a rich Earthiness. With a dollop of tobiko on top, this was a pretty legit dumpling.  However, we weren't overly thrilled with the Steamed Pork Spareribs as they were pretty bland.  Yet, interestingly enough, there seemed to be a good amount of MSG.  Furthermore, there was a baking soda aftertaste which didn't make much sense as the pork was on the chewier side.

One of my favourite Dim Sum dishes is the Bean Curd Skin Rolls.  Thankfully, the one here was pretty good. With a chewy, yet moist exterior caressed by a silky and non-clumpy sauce, there was a balance of flavours.  The pork filling had a nice bounce texture that was accented by a good amount of veggies.  The Beef Meatballs were also quite good being juicy with an appealing rebound texture.  With a good mix of green onion and dried orange peel, there was a diversity of flavours.  I know this is a bit nit-picking, but they should've added more dark soy for colour as these were pretty pale-looking.

As always, I had to get some form of offal, hence, it was Beef Tendon this time around.  This was well-executed since the pieces were large and intact.  Furthermore, they were soft to chew without disintegrating on contact.  It was also properly seasoned with a balance of garlic, sweet and savoury elements.  I'm sure you have guessed that this was a fairly decent and surprising Dim Sum service for a restaurant one would not normally associate with great food.  However, if Neptune has a lineup, you could go here as an alternative (don't let the poor ratings scare you off).

The Good:
- Inexpensive
- Surprisingly decent Dim Sum

The Bad:
- Service doesn't exist here
- Limited selection

The Snak Shak

The default.  You know, the things we settle for because they are always there and pretty much predictable.  It's much like white paint, vanilla ice cream and chaotic lineups in Richmond.  When it comes to lunch, especially for a quick meal, the defaults are places such as McD's and Subway.  For me, that is usually the last resort because there are so many more interesting things to eat for roughly the same price.  Hence, I decided that a revisit to the Snak Shak as we were in the area. Apparently, since the last time I was here, they have focused on being a Thai restaurant with Western choices.  It was the other way around before.

Much like my last visit 5 years ago, I went with the Wor Wonton Soup.  Admittedly, I should've stayed away from this one since the place is not a Chinese restaurant (and even with that, some Chinese restaurants can't even do it right).  The soup base was mostly beef bouillon which meant there was this MSG-salty thing going on.  As for the wontons themselves, they were rather small where the pork filling was a bit dense and lifeless.  The rest of the veggies were fine though being just barely cooked.  Onto one of their Thai dishes, I tried their Prawn Pad Thai.  This was a fairly large portion that featured many of the usual ingredients such as pressed tofu, pickled turnip, peanuts and bean sprouts.  I asked for spicy and it was only mildly so.  Overall, I found the flavours to be okay for a non-tamarind version.  There was quite a bit of palm sugar though which meant it was more sweet than tart.

We also had the Kong Burger which featured a really thick burger patty.  It was actually quite moist due to its size.  However, it could've used a bit more sear for flavour.  Overall, the ingredients were pretty good, however, the sauteed mushrooms were pretty salty.  The generic fries were prepared quite well being very crispy, yet lacking a bit in potato texture.  The Teriyaki Chicken with noodles was a bit strange looking due to its pale colour.  But it was a pretty typical version with tender chicken in a sweet glaze.  The noodles underneath were a poor choice as they didn't match the dish.  Something like an udon or soba noodles would've been more appropriate rather than Chinese chow mein. In the end, our bellies were filled without much issue.  Not particularly the greatest food, but it wasn't bad either.

The Good:
- Large portions
- Friendly people

The Bad:
- Not as cheap as you might think
- Possibly trying to be too many things

Yu Xiang Yuan

My memories of Chinese hand-pulled noodles go way back to a time where the only show in town was Unicorn Restaurant in Richmond on the corner of #3 Road and Westminster Hwy.  The noodle-making chef would be proudly showing off his skills while diners looked on.  Too bad he was doing everything to order.  That meant our wait for a bowl of noodles was as long as it takes to exit the Crystal Mall parkade on a weekend.  Fast forward to the present, there are many more places to choose from.  One of the newest is Yu Xiang Yuan out on Fraser Street.  This was a convenient stop for dinner after softball at nearby Ross Field

To get a variety of dishes, instead of ordering strictly noodles, we started with the Cumin Lamb.  This was a well-received dish where the spice level was purposeful building all the way to the end.  The lamb was slightly crispy and meaty while tender.  To go with the spiciness, there was a balance of flavours including good use of MSG.  Next, the Xiao Long Bao were pretty ordinary.  With a considerably thick skin at the top twirl and sorely lacking in soup, these were more like regular dumplings.  The meat was moist with a good hit of ginger though.  In the end, we gave them a pass on this one since they are not primarily a Shanghainese restaurant.

Onto their specialty, we tried the Pushing Noodles with Seafood in Soup first.  There was a good amount of chewy al dente noodles in the mild broth.  The seafood itself was a bit absent with only a few pieces here and there.  They were cooked generally well though, but in general, this was pretty much a conservative dish not much in the way of pop (not their fault, just how it is).  With our next item, we had the Zhajiang Pork with Cucumber on Rolling Noodles.  Once again, the noodles were properly prepared being chewy and barely cooked.  The sauce was mildly seasoned consisting of chewy ground pork.  We felt that the sauce could've been more impactful and also there should've been more of it.

Next, we had our favourite noodle offering being the Fried Cutting Noodles with Pork. By virtue of the cooking method, the flavours, consisting of soy, sugar and sesame oil,  were more prevalent and caramelized.  With al dente noodles, crunchy wood ear mushrooms and a plethora of julienned pork, there was a good deal of textures at play. If we hadn't ordered enough starch for our meal, it was kicked up further with the Stir-Fried Sliced Rice Cake with preserved vegetable, pork and bean sprouts.  Unlike most other versions, the rice cake here was sliced quite thin.  Hence, they were less heavy while still maintaining a nice chew.  Adding to the good wok heat, the pickled vegetable provided a tart crunch.

Our last dish, the Spicy Eggplant Hot Pot,  was a feeble attempt at fulfilling our veggie quotient.  Why?  Because the eggplant was oil-blanched first and then stir-fried before being placed in a sizzling hot pot.  Whatever the case, it was a good dish with the flavours of black vinegar, garlic and Szechuan peppercorns.  The eggplant itself was not too soft while the crunch from the wood ear mushrooms and bamboo shoots provided balance.  Overall, we were quite please with our meal, especially with the reasonable prices.  We wouldn't have a problem returning again for a meal.

The Good:
- Inexpensive
- Freshly-made noodles
- Nice people

The Bad:
- Not necessarily a bad, but the food lacks a bit of refinement

Fraser Court

"Where did you want to go for Dim Sum tomorrow?", queried my mom.  "Richmond", I answered confidently.  Viv looked at me as if I had 2 heads.  Wait, I do have...  uh...  Anyways, even my kids were perplexed, but then again, they just don't like the long car ride.  So, with intentions of heading into Richmond for Dim Sum, my mom suggested a revisit to Fraser Court instead.  She had been there a few times recently and thought the food had improved. Oh alright, I guess I could visit Richmond another day...  They all could sense my disappointment. Not.

It was a good call though because I hadn't been back for Dim Sum since it first opened.  The first dish to arrive was the Fried Taro Dumplings. Light and crispy with minimal grease, there was a thick well-seasoned layer of taro.  As such, there wasn't a whole lot of room for the pork filling.  The little that there was, it wasn't overly fatty not saucy.  Since my son loves both salty donuts and rice noodles, it would only be logical to order the Ja Leung.  The donut itself could've been less dense and crunchier, but the rice noodle itself was relatively thin and light.  Especially for the kiddies, we liked how there wasn't a whack load of green onions.

With the same consistency, the Shrimp Rice Noodle Roll was pretty good.  There was a good amount of shrimp and flowering chives which made the rolls substantial.  The shrimp itself was had a decent snap texture and was well-seasoned.  Onto a different type of noodle, we had the Offal Hot Pot with crystal noodles.  These mung bean starch noodles were chewy, yet sufficiently moist.  The sauce exhibited depth of flavour from the braising and the addition of dried orange peel.  As for the offal itself, the tripe was soft while not completely melting away.  The same could be said for the tendon as it was soft, yet maintain its integrity.  

Onto the Sui Mai (pork & shrimp dumplings), they were buttery soft (ingredients a bit loose and wet), yet the meat still had a nice bounce texture.  There was plenty of flavours thanks to the small amount of fat, shiitake mushrooms and crunchy shrimp.  I found that the ratio of ingredients was just right.  Next, the Haw Gow (shrimp dumplings) were equally large with whole pieces of shrimp inside.  They exhibited a buttery and moist snap, yet were over-seasoned to the point that I thought the filling was too salty.  As for the wrapper, it was thin and only slightly chewy.

We also had the Steamed Pork Spareribs which were in really big chunks.  These chunks were very meaty with only a few bones and cartilage.  They were well-marinated being garlicky with a nice rebound texture.  However, once again, the flavours bordered on salty and the big overflowing oil slick didn't help matters.  One of my favourites was next being the Fried Bean Curd Skin Roll.  The exterior was a nice shade of brown which also yielded an appealing chewy texture.  I enjoyed the filling as it was a balanced mix of crunchy wood ear mushrooms & bamboo shoot and moist bouncy pork.  There was only a modest amount of sauce where it was fairly flavourful.

Of course, we couldn't get out of there without ordering the Shrimp Spring Rolls since my son would have a hairy fit.  Well, he had a minor fit because the spring rolls had a layer of seaweed inside.  I would agree with him as the seaweed didn't really add anything and in fact, took away from the shrimp.  It didn't help that there was far too much salt either.  The shrimp did exhibit a nice snap while the rolls themselves were crunchy.  I also thought that my son would love to try the Fried Chicken Wings, but he didn't have any of them either for some reason or another.  For me, I found them to be crispy with a nice toss of salt and spices.  The meat was somewhat moist, but not really all-that-juicy though.

For both kiddies, we got them the mini-Lo Mei Gai (sticky rice).  Similar to the other dishes, there was a good ratio of meat filling to rice.  The rice itself was moist and glutinous while not being overly wet.  Yet, also the same again, there was far too much seasoning (MSG).  We finished up the meal with a few orders of the Mango Pudding to the joy of my daughter.  She dusted off one herself as it was the typical artificially-flavored type.  However, it was a bit better than most versions.  Overall, we enjoyed the Dim Sum at Fraser Court considering the price point.  But the overuse of salt and MSG could be an issue with some people.

The Good:
- Decent eats
- Good portion size

The Bad:
- Too much salt and MSG
- Service is okay, but with such a big restaurant, it can get sparse