Storefronts in Richmond have all sorts of interesting things to see.
Recently, I visited the Vancouver, B.C. area. Among a number of goals, I had one that stood out: to sample the legendarily good Chinese food available in the suburb of Richmond.
Interacting with the culture of Richmond was an adventure of its own, especially if that adventure involves ordering something to eat. The first restaurant I tried was Top Shanghai. Although they had some English signs the predominate language spoken inside sounded like Cantonese. I immediately felt out of place, not so much for my skin, as for my lack of fitting into the social norm: every table in this place was built for eight or so, and here I was, a single patron looking for lunch. My awareness of being the only gwai low in the place did not disconcert me so much as it puzzled me: Richmond is the heart of Vancouver’s storied Asian food scene, but here I was, the only non-Asian enjoying it? What’s wrong with these people? I thought.
English is definitely not the predominate language in Richmond.
Perhaps the menus are to blame. Mine had almost no English on it, with several pages of purely Chinese characters and only a handful of items with English descriptions. I looked on the bright side: there was no way I had time, even if I spent all the rest of my stay at the restaurant, to sample everything on the menu, so this helped me to narrow my choices.
When I ordered the Shanghai Style Pork — they are a Shanghai style restaurant, so it made sense to try what they ought to be best at doing — the waitress seemed perplexed. She brought over an older woman who tried to explain something to me that seemed very important. Bones kept being mentioned, and I indicated that was fine, fine. Perhaps my nice shirt and tie made them think I didn’t want them? Or was she so used to the Caucasian obsession with personal health and fitness that the ordering of a bony, fatty cut of meat was surprising? For a split second, I considered that maybe I had just ordered a dish of marrow. No matter, this is an adventure, I thought to myself; try something new even if it was the wrong thing to order. I just nodded and encouraged them, and with one last check back — “They ribs. Pork ribs. Okay?” I confirmed my order and sat waiting, drinking tea and reviewing some of the day’s photos on the digital camera.
Top Shanghai’s Shanghai Style Pork.
Having cycled through the photos on the camera, my food arrived, a large pile of lustrous deep brown, short-cut spareribs that smelled luscious. As if my insistence on ordering them had made some sort of difference, I could feel the mood change in my servers. Suddenly, I was attended to often, albeit in a discrete and non-intrusive way. Did I need some rice? It appeared in a bowl shortly after. When my plate began to fill with bones, a new clean one quickly arrived unbidden. And the ribs? Moist, tender, succulent. Were they worth the trip all the way here for? I was not convinced that I couldn’t find some similarly good food at home if I looked hard enough, but at the same time, consider, my choice of restaurant had been a shot in the dark, as had my selection from the menu, and they had arrived delicious and without fault, not dull or oversalted or greasy in the least. The same could not be said of picking a random Chinese restaurant in Portland and picking a random menu item.
Although I had done what I had not planned to do — finish an entire plate of ribs — I still had enough room left to try one more place before heading back. My next stop was HML Seafood, located on the second floor of a newer building and offering Dim Sum until 3 o’clock. Inside, the atmosphere was a bit like a modern hotel ballroom, with rich carpet and upholstery, pinkish walls, and crystal chandeliers. There was no overwrought Suzy-Wong-dancing-with-a-dragon theme here. The dining room was relatively packed, with only a half dozen or so tables empty. I was amazed and impressed, however, to note that they had tables set up for two and four people as well as the prerequisite Chinese restaurant staple of the 8 person round. Plus, the smaller tables were not shoved into some corner by the restrooms, but in the thick of things where a good view of the dining room could be had. The staff here all dressed up in rather nicely cut suits bringing a very professional air, and they glided about the room in silent stately grace.
Alas, I did myself in here, deciding to be a little more experimental. My order: superior shrimp dumplings, custard bao, and — yes, I’ve seen Anthony Bourdain in Indonesia, and yes I ordered it anyway, or perhaps even because of that — baked durien pastries. The dumplings were excellent, although not necessarily unobtainable at home. The custard bao was unique, but a bit difficult to eat as anytime you bit into one a hot stream of orange custard would gush out. (Fortunately, none of it landed on my clothes.) The flavor was sweet — perhaps too sweet for me, but still interesting.
And the durien pastries? Well I bit into them skeptically, expecting the horror story of their smell to suddenly cause me to be caught in a foul yellow cloud of stench that would drive my fellow diners away. I was surprised, and maybe even a bit disappointed, but they simply weren’t that bad. There was no foul odor, and Bourdains’ description of a “stinky cheese” didn’t really come to mind. At the same time, there was a slightly off vegetal taste to them that didn’t encourage me to finish one, much less eat the other two. When the waiter came back with the check, he made a double take and stopped to ask if there was anything wrong with the pastries. I denied it, stating only that I could eat no more; I did not want him to offer to take them back and replace them with something else merely because I had made the mistake of ordering something I had not in the end liked.
The Canada Line makes for a quick trip to Richmond, earning it the nickname of the “Orient Express.”
Sadly, my list of things to do on my stay in Vancouver was long, and I didn’t get a chance to eat again in Richmond. The experience, however, was good, like a tantalizing appetizer. Without question, the new SkyTrain Canada Line had made exploring the area much easier, and I am looking forward to returning to the area on my next visit to try another couple of restaurants. Or three. Or more!
Overeating in Richmond, B.C.
Storefronts in Richmond have all sorts of interesting things to see.
Recently, I visited the Vancouver, B.C. area. Among a number of goals, I had one that stood out: to sample the legendarily good Chinese food available in the suburb of Richmond.
Interacting with the culture of Richmond was an adventure of its own, especially if that adventure involves ordering something to eat. The first restaurant I tried was Top Shanghai. Although they had some English signs the predominate language spoken inside sounded like Cantonese. I immediately felt out of place, not so much for my skin, as for my lack of fitting into the social norm: every table in this place was built for eight or so, and here I was, a single patron looking for lunch. My awareness of being the only gwai low in the place did not disconcert me so much as it puzzled me: Richmond is the heart of Vancouver’s storied Asian food scene, but here I was, the only non-Asian enjoying it? What’s wrong with these people? I thought.
English is definitely not the predominate language in Richmond.
Perhaps the menus are to blame. Mine had almost no English on it, with several pages of purely Chinese characters and only a handful of items with English descriptions. I looked on the bright side: there was no way I had time, even if I spent all the rest of my stay at the restaurant, to sample everything on the menu, so this helped me to narrow my choices.
When I ordered the Shanghai Style Pork — they are a Shanghai style restaurant, so it made sense to try what they ought to be best at doing — the waitress seemed perplexed. She brought over an older woman who tried to explain something to me that seemed very important. Bones kept being mentioned, and I indicated that was fine, fine. Perhaps my nice shirt and tie made them think I didn’t want them? Or was she so used to the Caucasian obsession with personal health and fitness that the ordering of a bony, fatty cut of meat was surprising? For a split second, I considered that maybe I had just ordered a dish of marrow. No matter, this is an adventure, I thought to myself; try something new even if it was the wrong thing to order. I just nodded and encouraged them, and with one last check back — “They ribs. Pork ribs. Okay?” I confirmed my order and sat waiting, drinking tea and reviewing some of the day’s photos on the digital camera.
Top Shanghai’s Shanghai Style Pork.
Having cycled through the photos on the camera, my food arrived, a large pile of lustrous deep brown, short-cut spareribs that smelled luscious. As if my insistence on ordering them had made some sort of difference, I could feel the mood change in my servers. Suddenly, I was attended to often, albeit in a discrete and non-intrusive way. Did I need some rice? It appeared in a bowl shortly after. When my plate began to fill with bones, a new clean one quickly arrived unbidden. And the ribs? Moist, tender, succulent. Were they worth the trip all the way here for? I was not convinced that I couldn’t find some similarly good food at home if I looked hard enough, but at the same time, consider, my choice of restaurant had been a shot in the dark, as had my selection from the menu, and they had arrived delicious and without fault, not dull or oversalted or greasy in the least. The same could not be said of picking a random Chinese restaurant in Portland and picking a random menu item.
Although I had done what I had not planned to do — finish an entire plate of ribs — I still had enough room left to try one more place before heading back. My next stop was HML Seafood, located on the second floor of a newer building and offering Dim Sum until 3 o’clock. Inside, the atmosphere was a bit like a modern hotel ballroom, with rich carpet and upholstery, pinkish walls, and crystal chandeliers. There was no overwrought Suzy-Wong-dancing-with-a-dragon theme here. The dining room was relatively packed, with only a half dozen or so tables empty. I was amazed and impressed, however, to note that they had tables set up for two and four people as well as the prerequisite Chinese restaurant staple of the 8 person round. Plus, the smaller tables were not shoved into some corner by the restrooms, but in the thick of things where a good view of the dining room could be had. The staff here all dressed up in rather nicely cut suits bringing a very professional air, and they glided about the room in silent stately grace.
Alas, I did myself in here, deciding to be a little more experimental. My order: superior shrimp dumplings, custard bao, and — yes, I’ve seen Anthony Bourdain in Indonesia, and yes I ordered it anyway, or perhaps even because of that — baked durien pastries. The dumplings were excellent, although not necessarily unobtainable at home. The custard bao was unique, but a bit difficult to eat as anytime you bit into one a hot stream of orange custard would gush out. (Fortunately, none of it landed on my clothes.) The flavor was sweet — perhaps too sweet for me, but still interesting.
And the durien pastries? Well I bit into them skeptically, expecting the horror story of their smell to suddenly cause me to be caught in a foul yellow cloud of stench that would drive my fellow diners away. I was surprised, and maybe even a bit disappointed, but they simply weren’t that bad. There was no foul odor, and Bourdains’ description of a “stinky cheese” didn’t really come to mind. At the same time, there was a slightly off vegetal taste to them that didn’t encourage me to finish one, much less eat the other two. When the waiter came back with the check, he made a double take and stopped to ask if there was anything wrong with the pastries. I denied it, stating only that I could eat no more; I did not want him to offer to take them back and replace them with something else merely because I had made the mistake of ordering something I had not in the end liked.
The Canada Line makes for a quick trip to Richmond, earning it the nickname of the “Orient Express.”
Sadly, my list of things to do on my stay in Vancouver was long, and I didn’t get a chance to eat again in Richmond. The experience, however, was good, like a tantalizing appetizer. Without question, the new SkyTrain Canada Line had made exploring the area much easier, and I am looking forward to returning to the area on my next visit to try another couple of restaurants. Or three. Or more!