8351 Alexandra Road
Richmond, BC V6X 1C3
My trips of Vancouver always contain a stop for dim sum at a restaurant I’ve never been to before. This weekend’s quick stop to see a friend going to grad school at UBC was no exception. This time we decided to go to Yue Restaurant (formerly Yue Delicacy) which was on my list to try from last year.
Yue Delicacy is a relatively small to medium size Cantonese seafood restaurant in one of the many food-centric strip malls that dot Alexandria Road in Richmond, BC. Parking was tight, albeit we were able to grab a spot quickly. Though if you don’t have a car, it’s a reasonably close walk from the Landsdowne Canada Line SkyTrain station. My friend, her friend, and I walked in at 11:30AM on a Sunday and waited a few minutes for a table with a reservation I had placed a couple days prior. However, I’d say the reservation might not be necessary as while the restaurant was full, there weren’t that many people waiting for a table.
Once seated we marveled at the very stately decor that was elegant yet modern (which Chef Tony could have learned from). But after a quick scan of the decor, we zoomed into what mattered most, the food! There were a number of things we wanted to try and eat so we ordered the following 9 dishes (all the Chinese names are correct, but the English names are approximate as I didn’t snap a photo of the English dim sum menu):
- Pork Spareribs with Black Bean Sauce (豉汁蒸排骨) – These were probably the meatiest and fattest pork spareribs I have eaten in years! For the most part it was super juicy with just enough black bean sauce to give a depth of flavor, but not overpower. I would definitely eat more of these again!
- Chinese Broccoli with Ginger Sauce (生炒薑汁芥蘭片) – In contrast, this dish was not that good. While the leaves seemed fresh, the stems were definitely a little old/too ripe with that acrid bitterness you can taste with not as fresh Chinese Broccoli. That said, the ginger garlic sauce was good which helped make the dish a little more edible.
- Steamed Shrimp Dumpling (水晶蝦餃皇) – These shrimp dumplings were nearly perfect! Perhaps not as good as Kirin at City Hall or Ming Court in Hong Kong, they were on the smaller side but with skin that was thin, pliable, but dexterous with a filling of fresh shrimp, lightly seasoned, with a good snap. This is definitely an exemplary set of har gow that I wish all dim sum restaurants in North America would imitate.
- Black Truffle Steamed Scallop Dumplings (黑松露帶子餃) – These dumplings were very good. Think a purely shrimp shu mai, add a scallop on top, and then add a little bit of black truffle and black truffle oil! That’s not to mention the dish roe on top as well. I think I still prefer the shrimp dumplings, but these were amazing with a nice balance of fresh seafood taste with the richness of the truffle and roe. Both the scallops and shrimp filling at that perfect snap which can be so hard to find.
- Chicken Feet (金醬蒸鳯爪) – I’m not much of a fan of the dish but one bite of the skin showed that it was decently double fried with a good, but not gratuitous, amount of sauce. The dish is still too boney for me, but if you like chicken feet, this is a good set of them.
- Taro Cake (五香芋絲糕) – I generally prefer daikon cake but this taro cake was perfectly fried with a crunchy exterior but soft and chewy interior. It also wasn’t too oily too. It’s probably one of the best versions of this dish I’ve had.
- Red Rice Noodle Roll with Chinese Doughnut (鬼馬紅米腸粉) – These rice noodle rolls were made with slightly sweet red rice noodles that wrapped around a freshly fried Chinese doughnut that was stuffed with a shrimp and fish meatball. With the dark soy sauce they give you to dip it in, these rice noodle rolls were pretty solid and held up very well. The slight sweetness of the red rice noodles didn’t come out too well, but the shrimp filling and Chinese doughnut crunch more than made up for it.
- Lamb Fried Dumplings (孑然羊肉餃) – These potstickers were interesting with its crispy extra dumpling skin that looked like wings of sorts. The filling of minced lamb and chopped vegetables had a heavy lamb taste, but the flavors meshed well together.
- White and Black Sesame Balls (麻茸煎堆仔) – Dessert was sesame balls with white and black sesame seeds on the outside with white sesame seed paste as filling. While we were dismayed that there were no sesame balls with black sesame paste, the dessert was still a hit with a very nice crunch flavor that lasted til we finished all the savory items.
All in all, I would rank Yue Restaurant as my number 2 dim sum restaurant in the Vancouver area after Kirin. It is definitely a place I would recommend to go to and certainly beats other places like Sun Sui Wah or Chef Tony in my book. Since it’s a newer restaurant, I would say Yue has a lot of promise, especially as it keeps on perfecting newer, more innovative dishes. While Kirin might offer a solid, near blemish free take n mostly classics with a very refined experience, Yue has all the ingredients needed to be the best dim sum restaurant in the Vancouver area (very high praise given the competition!) in the very near future.