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With the influx of new high-end Chinese restaurants in town, we often forget one of the pioneers of this genre. The Jade was one of the first Chinese restaurants to use higher quality ingredients and pay attention to the finer details. The chefs were also not afraid to add some subtle fusion into the cuisine as well. It has been a long time since I've dined at The Jade and in fact, it has been so long that they have actually moved locations over to #3 Road near the Richmond Night Market. We ended up going for Dim Sum at the new spot and Mijune tagged along with my family and parents.
We are usually pretty aggressive in ordering dishes, but with Mijune at the table, we needed to up our game and ordered even more! We began with a very strange sounding item in the Smoked Salmon on Crispy Thin. Huh? Well, it turned out to be a shrimp chip topped with a cocktail fruit salad and corn dressed in an obscene amount of mayo. Then on top of that, there was a slice of smoked salmon with wasabi mayo drizzled on top. Honestly, this was not appealing and in fact gross. It would've been fine with just the chip and salmon alone. Thankfully, the next dish was more conventional being the Pan Fried Radish Cake in Hot Sauce. So this was actually the classic fried daikon radish cake tossed in XO sauce. This was good with crispy chunks where inside it was delicate and well-seasoned. We found it was more aromatic and briny than spicy. Loved the addition of fried edamame.
The quality of the ingredients really shone with the 2 standards in the Ha Gau (Steamed Shrimp Dumpling) and Siu Mai (Steamed Sakura Pork Dumpling). Featuring a relatively thin dumpling wrapper, the texture of the ha gau exhibited appealing elasticity and delicateness at the same time. Inside, the shrimp filling consisted of whole pieces which had a sweet, well-seasoned snap bonded together with a small amount of airy shrimp mousse. I would've liked to see a bit more sesame oil, but the dumpling was still plenty good. Normally, siu mai are pretty fatty, but the one here was generally lean, yet at the same time super tender with the classic bounce texture. There really wasn't anything else but whole chunks of pork and normally that would mean boring without shrimp nor shiitake. However, I didn't even notice it due to the high quality meat and on point seasoning.
Possibly their signature dim sum item, the Steamed Mushroom Dumpling has been loved by many since the very beginning. Since it has been copied by many other restaurants, some of the lustre has definitely worn off, but that doesn't mean it isn't good. In fact, this sported a relatively thin chewy (in a good way) wrapper than had an appealing elasticity. Inside, the mixture of mushrooms had a good bite while spiked with truffle. Looking similar but completely different, the Steamed Crab Meat Dumplings had a slightly thicker skin that was firmer. Inside, there was a mixture of crab, veggies and curiously, ground pork. I thought this was not the right meat to compliment the delicate crab. It completely overwhelmed it. Maybe something like fish or the dark meat of chicken would've been better.
Mijune insisted that we order 2 dishes based on her past experiences at The Jade. The first one was the Dried Scallop & Vermicelli in clay pot. This was much more than its description as it also featured egg, sprouts, celery, dried shrimp, shiitake and cured sausage. As a result, the aromatics from the dried seafood as well as the sausage made this dish plenty flavourful. The textures were also varied with the al dente vermicelli, crunchy celery and meaty sausage. The second dish was Chiu Chow Style Squid & Chinese Chives which also sported fried anchovies, peanuts and peppers. When all of the ingredients were eaten in one bite, there was plenty going on. Textures galore with the crunchy chives, chewy squid (in a good way) and equally chewy anchovies. If you can imagine, all this flavour would go real well with some congee...
Of course, we also ordered the Fish & Egg White Congee to compliment the Chiu Chow dish. Normally, a bowl of plain congee would've been best, but we were looking for something more fulfilling. Besides, this was probably the most mild-tasting congee on the menu. That it was and as such, the subtle aroma from the egg whites really came through. This really made the congee as it complimented the tender fish perfectly. This would've been good on its own even without the anchovies and squid from the previous dish. Also really good was the Chan's Village Noodle with Beef Tendon and Brisket Hot Pot. Beyond the chewy noodles underneath, the brisket was absolutely perfect. With just a touch of fat, the meat was buttery soft and practically melted-in-our-mouths. The braising liquid was balanced with enough impact to not only penetrate the meat, it flavoured the noodles as well.
Now if 2 noodle dishes and a congee wasn't enough carbs, we also got 2 orders of the rice noodle rolls. We didn't stray far from what we usually order and went with the Steamed Rice Roll with Prawn & Flowering Chives. We found this to be pretty textbook with semi-thin rice noodles that was soft with just a touch of elasticity and rebound. Tucked inside, the prawns were large with a moist snap. There was enough seasoning to get by, but of course, the dousing of sweetened soy didn't hurt. With the same qualities, the rice noodle for the Chinese Donut Rice Roll wasn't as successful. Yes, the noodle was fine, but they really overused the green onion. Too dominant in this dish. Furthermore, the donut itself was dense and chewy which made the dish cumbersome to eat.
Not over with carbs, we got the Steamed Wild Rice & Sticky Rice wrapped in lotus leaves. Due to the addition of wild rice, the texture of the glutinous rice was intermittently interrupted by a firm chewiness. I personally enjoyed that and wished more places did this. Unlike other versions, this featured relatively lean ground pork in the filling. Therefore, I didn't find myself picking out chunks of fat. Decently large and plump, the Steamed Phoenix Talons (Chicken Feet) were solid. I found the deep fried skin to be tender with a bite. Underneath, the cartilage and fat were tender and not melted away. In terms of seasoning, this was plenty garlicky with a noted spiciness.
We couldn't forget about the Deep Fried Spring Rolls with Shrimp & Garlic for the kiddies. Unfortunately, this was a fail as the outside wrapper was far too thick and as such fried up too dense. The roll wasn't crunchy, rather, it was hard with a bit of undercooked portions on the inside. As for the filling, it was slightly uneven where some parts were crunchy shrimp while others was mushy shrimp mousse. On the other hand, the Baked BBQ Pork Pastry hit the right notes. The pastry itself was flaky and buttery (more like lardy) where the BBQ pork filling was lean and balanced flavourwise. This version had pickled ginger mixed in and I personally like it but I can see how some might think it is too overwhelming. In general, the quality of the dim sum at Jade is top notch. However, the highs were real high while the lows were really low. This type of hit and miss is not really acceptable at this price point. Despite it all, I would come back and order only the good items.
The Good:
- Quality ingredients
- Fairly good service
- The really good dishes were excellent
The Bad:
- The really awful dishes were inexcusable for the price point
- Parking could be a challenge at times
Attached in more ways than one, Caffe La Tana is not only right beside Pepino's on Commercial Drive, it belongs to the same restaurant group that includes Savio Volpe. Whereas Pepino's dishes up the classic American-Italian red sauce, Caffe La Tana serves traditional Italian. For me, I enjoy both, so there are no preferences. With that in mind, I finally got a chance to try the place out on a rainy morning with intention of ordering their freshly made in-house pastas as well as some of their baked goods at the end. Now, I mentioned I visited in the morning because the place fills up quickly for lunch as there are literally on 4 tables of 4 and a few counter seats in the front.
Being a caffe, I did decided to order a Cappuccino. This was prepared quite well with noted espresso flavour. At the same time, the ratio of milk was spot on as it complimented rather than watering it down. This all went down smooth and easy. A good drink for a cloudy and rainy day. Now that was good, but we were really here for the pasta! The first one to arrive was the Agnolotti filled with veal, chicken and pork while sauced with roasting jus, butter and black pepper. We universally thought this was excellent with thin al dente pasta enveloping flavourful, albeit a touch dry, shredded meat. There was plenty of impact from the jus as it embodied all of the umaminess of the meats. The dusting of cheese on top provided a salty nuttiness.
We had the Ricotta Ravioli with pomodoro and fresh basil next and the thinness of the pasta was more evident than the agnolotti due to the increased surface area. It was delicate but still completely al dente. I thought the pomodoro was bright, tangy and balanced. There was enough ricotta inside the ravioli to balance off the acidity of the sauce. Tied with the agnolotti as our favourite pasta was the Fettuccine Bolognese. The thin ribbons of pasta were texturally appealing with good mouth feel. Once again, they were able to achieve al dente with such a thin and delicate pasta. Blessed with a good amount of tender meat morsels, there was an earthy umaminess to the dish. Furthermore, the cheese on top added an extra punch of nuttiness.
Moving away from pasta, we also shared the Pepino's Meatball Michetta Panino with lots of melted cheese and pickled peppers. Featuring sliced portions of the large meatball served at Pepino's (which I've had and enjoyed), the sandwich was plenty hearty. Exhibiting layers of tang, saltiness, meatiness and a touch of spice, this was a complete sandwich. My only wish was that the crusty bread was not so dense. Ending things off, we couldn't decide on what to choose, so we ended up with the Pasticcini Tray consisting of Cannoli, Sfogliatella, Lemon Meringue Tart, Bombolini, and Jam Crostatina. Our favourite was the
sfogliatella or "lobster tail". Unlike the huge unrefined monstrosity found at Mike's Pastry in Boston, this one was delicate, crispy and filled with ricotta spiked with candied fruit. The lemon tart was also good where the custard was tangy and sweet while the shell was firm and buttery. This platter was a good value at $15.00. Overall, the best part of the meal was still the pastas. Sure, they weren't exactly cheap, but the quality was definitely there. Certainly worth trying.
The Good:
- On point hand-made pastas
- Friendly service
- Focused menu
The Bad:
- Place is super small, prepare to wait
- A little pricey overall
"Hey, did you want to join me for a tasting at The Deck?", asked Nancy recently. The Deck? What and where is that I thought to myself... After a quick Google search, it dawned on me that The Deck Kitchen & Bar was formerly Pier 73 at the Pacific Gateway Hotel. I vividly remember my visit there a few years ago. The place was located in an awesome waterfront location with plenty of space and parking. However, it also sported decor that would give a 70's steakhouse a-run-for-its-money. To top it off, the menu wasn't very interesting. But with extensive renos and boasting the same stunning water views, the place can be now called trendy.
We were seated right on the "deck" where one could literally just hang out and soak up the sun. That we did and also sampled an array of dishes including the Ginger Beef. Okay, before you start laughing, note that this wasn't any ordinary version. Rather, it was the original 1975 recipe from the Silver Inn in Calgary. Yes, the birthplace of the dish! Apparently, the owner of The Deck is related to the proprietors of the Silver Inn! I have to say this was very good. First off, the sauce was thin and not too sweet. There was a nice tang and bite from the ginger. Second, the meat quality was superb being striploin. As a result, it was meaty, moist and tender. Lastly, the batter was light and crispy. After that dish, I guess the Tuna Stack had a hard time following it up. It consisted of furikakae albacore, yam, cucumber, avocado, ssamjang, eel sauce, sticky rice, sesame, tempura crisps and nori. All of the above ingredients were on point including the chewy rice and combination of sauces. However, I thought that the tuna should've been completely raw instead of tataki-style as it was too firm in texture.
Majestically presented, the Deep Fried Whole Sea Bass was topped with cilantro, scallions and bean sprouts. It was finished off with a sweet soy sauce that was employed in the right amount. Therefore, the fish itself was allowed to be the star. It was perfectly crispy outside while still retaining a flaky moist interior. Seemingly a simple dish, yet at the same time, enjoyable to eat. Staying on the same theme, we tried the line-caught Ling Cod & Chips with slaw and tartar sauce. For some reason, when a restaurant is located near water, we have high expectations for the fish & chips (as it is usually offered on the menu). Well, this one passed the test with flaky fish enveloped by a thin and crispy tempura batter. The side of fries were plenty golden and crunchy. A bit watery, the tartar sauce was still creamy and had enough flavour for impact.
Sticking with seafood, the Moules Frites looked plenty appetizing even before we dug in. It didn't disappoint as all of the mussels were open, large and plump. They were perfectly prepared where the broth was genuinely impactful. The combination of butter, garlic, white wine, tomato and herbs were not only for our eyes (which happens often with this dish), I could taste all of it. The side of fries were golden and crispy just like the previous dish. Sporting clams, prawns, garlic cream, shoestring fried potatoes, mozzarella, bacon, fennel and mirepoix, the Steveston Flatbread had a lot going on. The bacon and cold-water prawns stood out with the first bite while the cream and cheese announced themselves at the end. I found the flatbread itself to be thin and crunchy. It held up well to the ingredients. I wasn't so sure about the mirepoix, especially the carrots, as it added a texture that didn't seem to go with the rest of the ingredients.
Similar to the flatbread, the Calamari Frito boasted plenty of complimentary items including jalapeno's, preserved lemon, yam, crispy onion and cilantro while dressed with a lime aioli. I didn't see any issue with all of the ingredients since they were fine, but the drizzle of aioli did soften up the crunchy potato starch batter. If it were served on the side, the crispiness would've been longer lasting. The squid itself was tender with a firm chewiness. We ended off with the Double Deck Burger with 8 ounces of meat, cheese, bacon, lettuce, tomato, pickle and burger sauce. This was a very solid burger where the 2 meat patties were still moist while the bacon was thick-cut and crispy. Loved the fresh tomatoes as it added brightness and moisture. With all of the dishes we tried on the revamped menu along with the renovations, The Deck has successfully rebranded itself. Finally, the killer location has been put to good use where it will appeal to more than just the hotel guests.
*All food excluding gratuities was complimentary*
The Good:
- Stunning views
- The decor to match the view
- Improved menu and presentation
The Bad:
- Not really something they can control, but since the deck is open to the outside, you must contend with the bees and flies (maybe sit on the inner portion to avoid that)
- Food is generally solid, a few dishes could use some tweaks though
Time for our intermittent foodie dinner with the gang including Joyce, Areta, David, Maggi and Hanson! So where did we eat this time around? We chose a newish restaurant located right on the water in Coal Harbour called Verre. Sporting outstanding views and plenty of natural light, the place is made for beautiful Summer days. They got the dining room right, but what about the food? At first glance, the menu seemed like a mixture of French and Mediterranean with a sprinkle of Westcoast. It is a reflection of Chef Liam Breen's experience from across Canada and far-off places such as Dubai.
Since we arrived before the 6:00pm cutoff for Happy Hour, we quickly ordered some starters for the table. We began with the Shortrib Croquettes with romesco, parsley and pickled shallots. Although appealingly crispy on the outside, the shortrib and potato mixture was devoid of impactful flavours. In fact, the peppers in the romesco were dominant. The sauce itself was really good and did provide something to make up for that missing seasoning. Next, we got a couple orders of the Triple Cooked Fries with aioli. This was pretty good with firmly crunchy fries. Inside, there was a touch of potatoness left albeit on the drier side. But that is nit-picking because they were good.
Beautifully-plated, the Roasted Cauliflower was cooked to perfection. Fully done, but still retaining a firm crunch, the slightly smoky cauliflower was accented by lemon, almonds and salsa verde. The acidity of the lemon really came through adding a brightness to the dish. As for the salsa verde, it was supremely fresh and vibrant, yet a touch heavy with the dill. We ended up only ordering one of the Seared Humboldt Squid before the happy hour cutoff. This was a mistake because the squid couldn't have been prepared any better. Tender and buttery, the squid showed a great rebound texture. I found that the puttanesca was all that the squid needed as it provided a garlicky salty brininess to the dish. However, there was a bit too much olive, which was a bit overpowering.
Not finished with the appies, we ordered the Beef Tartare with truffle, parmesan aioli, parsley oil and potato chips. I found the meat to be visually appealing due to its colour indicating freshness. Also, the quality of the meat afforded the relatively large hand dice. It was buttery, tender and not overdressed. I could get the truffle and shallots and when combined with the parm and parsley, the beef was still allowed to be the star. Now that was good, but the Steelhead Crudo was even better. In a beautiful shade of red-orange, it couldn't have been any more buttery. Although maple balsamic was in the description of the dish, I really didn't get any hint of it. Rather, I did enjoy the dill creme fraiche as well as the fine herbs. Again, this was not seasoned that aggressively, but it ultimately worked due to the quality of the fish.
Our last 2 small dishes included my personal favourite being the Grilled Pork Saddle with sprout leaf slaw and mustard seed jus. Sporting an attractive char on the outside, the pork saddle was delicious on its own. Texturally, the fatty meat was super tender and practically melted in our mouths. I found the mustard seed jus to be relatively mild, yet strong enough to provide a touch of tang and savouriness. The side of slaw was not as acidic as I would've hope, but it provided a light crunch. Blessed with plenty of lardons and parmesan, the Fried Brussels Sprouts were texturally on point. While completely cooked through, the sprouts were still firm on the inside. There was plenty of saltiness to go around, but I would've liked to see some form of acidity or even spice to provide layers of flavour.
Onto the larger dishes, we had the fantastic House-Made Fettuccine with clams, preserved lemon, tarragon and leeks. Not sure if you can properly see, but there was far more fresh whole clams than pasta itself. That meant there was a noticeable brininess to go with the olive oil. I found the pasta to be appealingly al dente while the clams were buttery and cooked right. The brightness of the tarragon and leeks really came through. I thought this was one of the stronger dishes of the meal. Expertly-prepared, the Whole Deboned Trout was as perfect as it could be. Soft and super moist, the butterflied trout sat in a considerable amount of brown butter which afforded a nutty luxuriousness. Even the roasted green beans with almonds were perfectly crunchy and vibrant.
Moving from seafood to meat, we had Parmesan-Crusted Veal Chop with brown butter caper sauce and an arugula & cherry tomato salad on the side. Once again, the meat here was done right being juicy, tender and moist. On the outside, the crust was nutty and flavourful. Loved the capers as they added necessary saltiness. Add in the charred lemon and it helped cut through the butter. I loved how the arugula was aggressively dressed as there was a sweet tanginess. Lastly, we tried the Short Rib with polenta, beef chutney and spiced wine jus. The short rib itself was fall-off-the-bone tender and moist. Moreover, the polenta was creamy and went well with the beef chutney. However, the overall flavour profile was a bit odd from the spices used. A bit too nutty? Whatever the case, I thought the proteins were spot on here as well as the veggies. Seasoning could be more balanced or even more aggressive for some dishes (although I was okay with it).
The Good:
- Bang on execution of proteins
- Fair portion size for the price
- Bright dining space with a view
The Bad:
- Seasoning could've been more aggressive
With all the Asian desserts shops in the Lower Mainland, it starts to get a bit confusing unless you are a diehard dessert fan. When I'm browsing all the pics on IG, I literally have to click on the geotag to see where all these places are located. Despite this, most of them thrive and in fact, have lineups out the door. Okay, I'm not a really a dessert person, so I might not completely get it, but at the same time, I do have the occasional cravings. That was the case after a gluttonous hot pot feast at Liushiyou with Mijune. After that, we needed something sweet and what better place than one of the newest Taiwanese dessert shops nearby - Black Ball.
Getting right down to business, we tried their most grandiose dessert in the Black Ball Supreme. This featured grass jelly, taroQ, yamQ, taro balls, yam balls, red beans, pearls, konjac jelly, crystal balls and 2 scoops of brown sugar. Now if you think that the amount of sugar looked excessive, it was actually necessary. The rest of the ingredients were mild and in need of the deep smoky sweetness. Lots of chewy textures here and enough for 3 people minimum in my opinion. Something more manageable for one person was the Almond Soup with mini taro and sweet potato balls, rice balls and peanuts. This was mildly sweet and aromatic. Once again, this was all about the chewy textures of the balls. Good mouth feel and pleasing.
The next dessert, Forest Matcha Ice, was a 2-parter. Along with the mountain of ice, we were served on the side a bowl consisting of matcha pudding, rice balls, red beans, barley and matcha jelly. When eaten by itself, the ice was very sweet due to the condensed milk. The matcha was still there though adding a touch of bitterness at the end. The ice itself was pretty standard Taiwanese-style having a bit of crunch still. The sweetness of the ice was tempered when combined with the mild-tasting ingredients on the side. The dessert started to make more sense much like the Black Ball Supreme where all of the ingredients needed to be mixed together for optimal balance.
We also tried Aiyu Jelly with crystal balls, konjac and konjac jelly. The jiggly jelly was appealing in texture and very light to eat. It was slightly sweet and a bit floral. By itself, it wasn't overly flavourful, but the addition of konjac helped things out with added sweetness. The contrast in chewy textures between the konjac and crystall balls was pleasant. For our drinks, we sampled Cheese Top Fresh Tea, Classic Milk Tea with grass jelly and Fresh Milk Tea. Apparently, they made the drinks at full strength in terms of sugar which made them too sweet for our tastes. I'm sure if you ask for 50% it would be a different story. Despite this, the milk tea was good with apparent tea flavour combined with the creaminess of the milk. I enjoyed the fresh milk tea as it was light and almost refreshing. Aromatic and unmistakably cheesy from the foam on top, the cheese top fresh tea was the most impactful of the 3. To be frank, I'm usually not into Taiwanese desserts since I find them too filling after a meal. However, the ones found at Black Ball were good. Generally not too sweet and big enough to share.
*All desserts and beverages were complimentary*
The Good:
- Large portions, best to be shared
- Desserts themselves are not too sweet in general (the ice was, but you needed to mix it with the side dish)
- Solid drinks
The Bad:
- This type of dessert is rather filling if you try to eat one by yourself
- Drinks by default are very sweet, best to ask for less sugar
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With the influx of new high-end Chinese restaurants in town, we often forget one of the pioneers of this genre. The Jade was one of the first Chinese restaurants to use higher quality ingredients and pay attention to the finer details. The chefs were also not afraid to add some subtle fusion into the cuisine as well. It has been a long time since I've dined at The Jade and in fact, it has been so long that they have actually moved locations over to #3 Road near the Richmond Night Market. We ended up going for Dim Sum at the new spot and Mijune tagged along with my family and parents.
We are usually pretty aggressive in ordering dishes, but with Mijune at the table, we needed to up our game and ordered even more! We began with a very strange sounding item in the Smoked Salmon on Crispy Thin. Huh? Well, it turned out to be a shrimp chip topped with a cocktail fruit salad and corn dressed in an obscene amount of mayo. Then on top of that, there was a slice of smoked salmon with wasabi mayo drizzled on top. Honestly, this was not appealing and in fact gross. It would've been fine with just the chip and salmon alone. Thankfully, the next dish was more conventional being the Pan Fried Radish Cake in Hot Sauce. So this was actually the classic fried daikon radish cake tossed in XO sauce. This was good with crispy chunks where inside it was delicate and well-seasoned. We found it was more aromatic and briny than spicy. Loved the addition of fried edamame.
The quality of the ingredients really shone with the 2 standards in the Ha Gau (Steamed Shrimp Dumpling) and Siu Mai (Steamed Sakura Pork Dumpling). Featuring a relatively thin dumpling wrapper, the texture of the ha gau exhibited appealing elasticity and delicateness at the same time. Inside, the shrimp filling consisted of whole pieces which had a sweet, well-seasoned snap bonded together with a small amount of airy shrimp mousse. I would've liked to see a bit more sesame oil, but the dumpling was still plenty good. Normally, siu mai are pretty fatty, but the one here was generally lean, yet at the same time super tender with the classic bounce texture. There really wasn't anything else but whole chunks of pork and normally that would mean boring without shrimp nor shiitake. However, I didn't even notice it due to the high quality meat and on point seasoning.
Possibly their signature dim sum item, the Steamed Mushroom Dumpling has been loved by many since the very beginning. Since it has been copied by many other restaurants, some of the lustre has definitely worn off, but that doesn't mean it isn't good. In fact, this sported a relatively thin chewy (in a good way) wrapper than had an appealing elasticity. Inside, the mixture of mushrooms had a good bite while spiked with truffle. Looking similar but completely different, the Steamed Crab Meat Dumplings had a slightly thicker skin that was firmer. Inside, there was a mixture of crab, veggies and curiously, ground pork. I thought this was not the right meat to compliment the delicate crab. It completely overwhelmed it. Maybe something like fish or the dark meat of chicken would've been better.
Mijune insisted that we order 2 dishes based on her past experiences at The Jade. The first one was the Dried Scallop & Vermicelli in clay pot. This was much more than its description as it also featured egg, sprouts, celery, dried shrimp, shiitake and cured sausage. As a result, the aromatics from the dried seafood as well as the sausage made this dish plenty flavourful. The textures were also varied with the al dente vermicelli, crunchy celery and meaty sausage. The second dish was Chiu Chow Style Squid & Chinese Chives which also sported fried anchovies, peanuts and peppers. When all of the ingredients were eaten in one bite, there was plenty going on. Textures galore with the crunchy chives, chewy squid (in a good way) and equally chewy anchovies. If you can imagine, all this flavour would go real well with some congee...
Of course, we also ordered the Fish & Egg White Congee to compliment the Chiu Chow dish. Normally, a bowl of plain congee would've been best, but we were looking for something more fulfilling. Besides, this was probably the most mild-tasting congee on the menu. That it was and as such, the subtle aroma from the egg whites really came through. This really made the congee as it complimented the tender fish perfectly. This would've been good on its own even without the anchovies and squid from the previous dish. Also really good was the Chan's Village Noodle with Beef Tendon and Brisket Hot Pot. Beyond the chewy noodles underneath, the brisket was absolutely perfect. With just a touch of fat, the meat was buttery soft and practically melted-in-our-mouths. The braising liquid was balanced with enough impact to not only penetrate the meat, it flavoured the noodles as well.
Now if 2 noodle dishes and a congee wasn't enough carbs, we also got 2 orders of the rice noodle rolls. We didn't stray far from what we usually order and went with the Steamed Rice Roll with Prawn & Flowering Chives. We found this to be pretty textbook with semi-thin rice noodles that was soft with just a touch of elasticity and rebound. Tucked inside, the prawns were large with a moist snap. There was enough seasoning to get by, but of course, the dousing of sweetened soy didn't hurt. With the same qualities, the rice noodle for the Chinese Donut Rice Roll wasn't as successful. Yes, the noodle was fine, but they really overused the green onion. Too dominant in this dish. Furthermore, the donut itself was dense and chewy which made the dish cumbersome to eat.
Not over with carbs, we got the Steamed Wild Rice & Sticky Rice wrapped in lotus leaves. Due to the addition of wild rice, the texture of the glutinous rice was intermittently interrupted by a firm chewiness. I personally enjoyed that and wished more places did this. Unlike other versions, this featured relatively lean ground pork in the filling. Therefore, I didn't find myself picking out chunks of fat. Decently large and plump, the Steamed Phoenix Talons (Chicken Feet) were solid. I found the deep fried skin to be tender with a bite. Underneath, the cartilage and fat were tender and not melted away. In terms of seasoning, this was plenty garlicky with a noted spiciness.
We couldn't forget about the Deep Fried Spring Rolls with Shrimp & Garlic for the kiddies. Unfortunately, this was a fail as the outside wrapper was far too thick and as such fried up too dense. The roll wasn't crunchy, rather, it was hard with a bit of undercooked portions on the inside. As for the filling, it was slightly uneven where some parts were crunchy shrimp while others was mushy shrimp mousse. On the other hand, the Baked BBQ Pork Pastry hit the right notes. The pastry itself was flaky and buttery (more like lardy) where the BBQ pork filling was lean and balanced flavourwise. This version had pickled ginger mixed in and I personally like it but I can see how some might think it is too overwhelming. In general, the quality of the dim sum at Jade is top notch. However, the highs were real high while the lows were really low. This type of hit and miss is not really acceptable at this price point. Despite it all, I would come back and order only the good items.
