I was surprised to learn that there is an authentic Hong Kong style restaurant downtown Vancouver; on the Granville Entertainment strip, of all places. Given the location, lack of parking, and immediate demographic, this is unexpected and definitely one of a kind in this area.
Naturally, the one to discover this gem is the knowledgeable Chinese cuisine enthusiast, @pickydiner. So I was excited to not only check this place out for the very first time, but to indulge in their new promotion: a Peking Duck feast, with him.
Starting on March 17th and running until March 28th, you and 3 in your bubble can indulge in a 6 course meal for $99. In doing so you are gifted a $50 gift voucher to put towards your next meal with them. Reason to come back and try the rest of their delicious menu. Be warned the special does require 24 hour notice, as it takes time to prepare a whole duck so thoroughly.
This is Cantonese style Peking duck, inspired by Peking’s traditional Peking duck. Where as the latter puts on a show, slicing it in front of you, and presenting the most uniform pieces of duck skin, this is the more speedy version. Quick and causal, Cantonese style Peking duck comes with all the classic accoutrements: the thin pancake, sweet bean sauce, and spring onion. You assemble each wrap yourself and eat it with gusto. This is a sumptuous dish that somehow always leaves me wanting more.
The actual duck meat is chopped up small, and mixed with crispy noodles and diced vegetables; to be used as a filling for a crispy and fresh lettuce wrap, with the same sweet bean sauce as above. Tie is one that leaves you wanting more. No other flavours and dishes like this.
The duck’s bones are used to make a duck soup with lettuce and tofu. This is a truly satisfying soup that warms you inside out. For those unfamiliar, the pile of bones on the side of the murky broth soup can be unappealing, but for those who grew up eating such bone broth soups, having the meat on the side allows you to easily gnaw on them with a dash of soy sauce.
Still hungry? They have you covered with the rest of the feast. Classic Chinese dishes done wonderfully with quality ingredients and bold flavours.
If you are just coming in for one dish, let it be the sweet and sour pork. Each juicy nugget of crispy pork is heavily coated in a sticky neon red sauce, along with coloured peppers, onions, and pineapple for freshness. Great as is, but better with rice to help soak up all that gooey sauce.
When at a Chinese restaurant, why go for plain white rice when you can have it fried with shrimp, bbq pork, and veggies. Yet another classic done well, that did not disappoint. This dish also rounds out the meal, to ensure you leave utterly full.
Looking for something lighter, the fish and green peas dish offers a break. Crispy vegetables and fish that easily melts under the thick clear gravy.
Overall, this is a great feast and easy to order for those who are familiar or unfamiliar with Chinese cuisine. Where else can you find something so authentic downtown Vancouver? Not to mention the terrific promotion to get your through the door.
Family gatherings are far and few in between now, but I make the effort to see my parents and share a meal of them regularly. Today dinner would be dim sum from one of my parent’s favourite Chinese restaurants. One that just so happens to be offering 20% off take out. You call ahead, place your order and are then good to go 30 minutes later.
The following is what we as a family enjoy and would order if able to dine out more freely. I really enjoyed the plastic containers they are using here, although at the same time feel we got less food because they are trying to accommodate its limited volume.
The Steamed pork Dumplings are a classic and as tasty as ever.
We definitely felt that we didn’t get enough Steamed Spareribs & Pumpkin with Black Bean Sauce for the price we paid. At least there were tender pieces of meat that you put into your mouth and with tongue and teeth, easily pull meat from bone.
I really liked the texture of the gelatine-like beef tendon and chewy beef tripe in their thick and juicy special brown sauce.
Another great one with an enjoyable chew is the Steamed Baby Squid in Curry Sauce. This was a mild curry with a little hint of sweetness.
The Steamed Sticky Rice Wrapped with Bamboo Leaf was definitely condensed. Three bites of rice with bits of pork, Chinese sausage, and mushroom. It could have used more filing and a salted egg for a better filling to rice ratio.
The Chicken feet with special sauce was exactly as expected. A great flavoured coupled with the need to eat tediously and precisely.
We also really liked the Deep fried tofu stuffed with shrimp and fish paste in black bean sauce. These were square blocks of tofu, topped with shrimp, all battered and deep fried. The tofu was perfectly soft, nothing over cooked.
And to be sure no one left the table hungry, we also ordered Beef rice noodles in soy sauce. It has a great flavour when the noodles weren’t sticking together, and each strand got a full coating in soy, dying it brown. This one hit the spot.
Dim sum is all about eating lots of smaller bites, with plenty of variety to go back and forth on. On that note, my mother had a great idea. In order to better serve dim sum during covid, she suggests offering split orders between four and have them delivered to you all packaged like a bento. Now to see which Chinese restaurant jumps on this idea!
1796 Nanaimo St, Vancouver BC
If you ask local food blogger and foodie with an impeccable palette: @pickydiner, this is his favourite place for Chinese style barbecue. Therefore, when given the opportunity, I was excited to stop by this Chinatown gem, to share a platter with him.
From the exterior, the restaurant doesn’t look like much, but inside the modern meets traditional decor speaks volumes. An eye catching merging of patterns and pops of colour sets the place apart. A checkerboard floor, red chairs, and green accents; given heritage with Chinese keepsakes and signs.
But the real show stopper is the hanging slabs of meat right as you enter. What is typically showcased in exterior windows at other Chinese bbq shops, is a welcoming sight as you enter through the door at Chinatown BBQ. You basically walk in and can make your decision on dinner through sight alone.
We decided to share a platter of three of their meats over rice. Although I wish they had an option of four over rice, so that we can have a taste of it all. We skipped on the honey glazed pork and opted for the combination of Roasted duck, Roasted pork, and Soy sauce chicken instead.
Here, presentation matters and it only adds to the experience. A fulsome offering of meat over blue and white porcelain, served on top of a floral tablecloth, with rounded bowls of rice. They were even kind enough to allow us to split a pint of beer into two separate steins.
As for the barbecue meat itself, I can immediately taste the quality. Each piece incredibly tender and juicy. The flavour not just on the skin, but saturated throughout. Honestly this is some of the best Chinese barbecue I have ever had. Even more so when I happened to have some for Chinese New Year eve days after and it didn’t even come close to the quantity here. Therefor, I full agree with Picky Diner’s assessment and can definitely see myself travelling down here when I have a craving. Highly recommend.
130 E Pender St, Vancouver, BC V6A 1T3
A while back I was so disappointed by a set of xiao long bao that I had, that I sought out the help and power of social media in finding the best in the city. From that poll, Wang’s made it to second place on the list. A small spot, easily identified as the neighbour to London Drugs, in a shopping plaza on Kingsway. They have been closed for a while due to the pandemic, but are now open again and serving customers with distancing between their narrowly packed tables.
What sets them apart is their house made dumplings. Made all through out the day, bundled by hand, by a lone chef behind a plexiglass window. There is no one else like this in the area: serving authentic Shanghai food to satisfy that greasy comfort craving that hits. And tonight that craving was heightened ,after failing to quell our craving on Wednesday, the only day that they are closed.
Truth be told I have been here a handful of times, with a couple of different friends and each time seem to order the same things, without even looking at the menu. So hence forth, let this be my list of top picks at Wang’s.
Of course the Xiao long bao always make it to the table. Six perfectly pinched dumplings carrying a pool of hot soup within each. Be warned this is steamed to order and served hot, therefore blowing is necessary here. They had a great texture, and a good amount of meat filling and soup to balance out the chewy dough. Although flavour-wise I could have used more salt or seasoning, but here is where condiments came in.
The garlic chilli sauce left at every table was the highlight and key to devouring our meal. I consumed a little under half of what was there myself, and the rest I took to go with my leftovers. Truth be told, I found everything to follow bland without it. Though the sauce doesn’t give much garlic or chilli flavour, despite the way it looks, so loading it on heavy is key.
I like xiao long bao, but do prefer their Pan fried pork steam buns when I want the same flavour of XLB, but in a chewier shell. These buns too should come with a caution: bite carefully cause they are known to pop and squirt from the most in opportune time and place, making a mess. Not to mention, you loose all that tasty soup. It is best to take a nibble and slurp the soup up, then eat the meat and bun with garlic chilli.
Similar in juicy and watery texture was the Shanghai spring rolls. A surprise to discover the first time I had it. A crispy fried, flaky shell hiding a saucy filling of vegetable. Don’t know how they get it like this, but it is the best of both textured worlds. Crispy and saucy all rolled into one.
And for some filling carbs we go for the Pan fried Shanghai noodles. Thick chewy noodles in a light soy sauce, stir fried with crispy vegetable, and a little bit of pork. Great as a filler and side, but needs more to be a main.
What was a little disappointing was the Chilli wontons, they came in a pool of watered down soy and red chilli flakes, but I didn’t get either of the flavours all that pronounced. Here our friend garlic and chilli came in handy again.
Overall, a great spot in East Vancouver for tasty and authentic dumplings, easy to get to and quick to take out. I can see why this one was highly recommend to me, and I know I will be back again in the foreseeable future. XLB when I crave it and don’t want to commute to Richmond.
Wang’s Shanghai Cuisine
110-3328 Kingsway, Vancouver BC V5R 5L1
This wasn’t our first option, it wasn’t even our second. The later in the night craving was for xiao long bao; however the usual go-to on Kingsway wasn’t open on Wednesdays, and the back up within Crystal Mall was also closed for the night. So instead of getting back into the car and driving around, we walked a few steps out, to the exterior of Crystal Mall, and right into Han Ju. They claim to be a hot pot restaurant from the exterior awning sign, but we would end up ordering rice instead.
I really appreciated the presentation and cohesive theme of their red and black dish ware. This is definitely the way to elevate a food court tray. Each of our rice sets came packed in a round plastic bowl that sort of reminded me of a dog dish, and paired with it was a serving of miso soup.
I liked the amount of meat you get from the Kimchi bbq pork on rice. A good ratio of meat and sides for all the rice underneath.
Whereas the Stewed beef and tomato on rice had less pieces of beef that you had to ration out for enough even bites.
We also ordered drinks to go, not pictured. My guest had a taro milk with no pearls, myself a coconut milk with pearls. Sadly, after the order was placed, the owner had to come back to inform me that they actually had no pearls, and instead she offered me coconut jelly. I wasn’t interesting in doubling up on the coconut, so opted for just the milk drink. And because of this, they were kind enough to take my drink off the receipt completely. A nice gesture they didn’t mention verbally, but it definitely did not go unnoticed on my end.
Overall, this wasn’t the most memorable meal, nor is it one that I would travel great distances for. But this hole in the wall is worth highlighting for how homely things felt, and how comforting the food was in a pinch. Not to mention their reasonable prices and easily accessible locale, making them an easy spot to catch a quick meal at.
Han Ju Tofu Hotpot
4500 Kingsway Suite 1218, Burnaby, BC, V5H 2A9
With the world, and especially the restaurant industry being turned upside down on its head, it is no surprise that this year’s Dine Out Vancouver has a record breaking 350 restaurants participating. We are seeing restauranteurs get creative with their offerings, and what they can do to bring more patrons through their doors. We aren’t just simply seeing the traditional 3 course set menus with your choice between what appetizer, entree, and dessert you want. And it isn’t simply $15, $25, $35, or $45 price points anymore. The offerings reflect the times and what the restaurant is focusing on to get you down for a visit.
At Heritage Asian Eatery they are putting their best price forward. Rebranding as “a casual, counter-service restaurant that features a menu of Far-East flavours prepared with locally sourced ingredients and modern techniques.”, taken from their press release. Their Dine Out menu is a door crasher at $15, available during both lunch and dinner service. You are able to choose from any two of their Chinese BBQ offerings served over rice, finishing your meal with an in house made black sesame ball for dessert. With nothing else in the area offering Chinese style BBQ meats, they are certainly the go-to.
Your meaty choice are as follows. Chicken poached in house made soy sauce, served with their house made ginger scallion sauce. I would order this for the sauce alone, where tender chicken is given some zest.
The tangerine roast duck was my favourite. I don’t get duck often so when I do, and it’s done this well I relish it, more so with their sweet and sour plum sauce. Anywhere else you have to spend $15 for just this much duck alone.
And the honey roasted pork is an instant favourite for those unfamiliar with Chinese style BBQ. Although this have used more sweet and salty flavouring, but texture wise it was spot on.
As for the sesame ball, it was a fun teaser of their newer dim sum offerings. So good that we did ended up ordering some, because dim sum should really be all day food.
But to start, we were given some freshly fried shrimp crackers. Crispy and airy with little shrimp flavour, you are actually eating this more for texture than taste.
For dim sum we started with an order of their “Classic flavour bomb dumplings”. Similar in style to polish porgies they are available in beef, pork, or lamb. We had the latter with an dill and chilli vinegar dressing. It had a rich spice note to it, a unique flavour that I have not had in any other dumpling.
The Crispy wontons that were filled with prawn, pork, and chives were a familiar classic. Each made more tastier with plenty of sweet chilli sauce.
The BBQ pork above also found its way into a white dough bun. Saucy and sweet with a little bit of salt from the bao made this a tasty number.
The Crystal prawn dumplings were your classic ha gao shrimp dumpling. It tasted as expected, with a sticky wrapper.
And when I order hao gao, I always find myself adding sui mai to the mix as well. I like the flavour of the pork mix plenty, I just wished that the tobiko that topped each wasn’t steamed along with them, but instead placed last so that they remained raw and popped in your mouth.
And because our littlest guest wanted some noodles, we added on an order of their Dan Dan udon to round out our meal. Udon noodle, ground pork, pickled cucumber, cilantro, green onions, and peanut sauce. I have had this one before so expected the same today. But sadly, we all agreed that this bowl was bland. Although easily remedied when we added in the side order of sauce that came with the classic flavour bomb above. The thick soy and chilli mix inserted the heat and salt that we were originally missing from these otherwise saucy noodles.
Worth noting is their seasoning offerings. Like the oysters that were a show stopper in their large shells. Two seasoned in garlic and the other two in black bean sauce. They are a limited edition menu item, in celebration of Chinese New Year in weeks to come. They slurped down easy and were tasty with all the dressings piled high.
Similarly, their salted egg yolk buns saw a refresh in time for Chinese New Year festivities. They were dyed orange, and came garnished with spinach leaves. They were made to look like mandarin oranges, popular during the season as it refers to good fortune.
In short, $15 for a full meal and dessert is a great deal. Where else can you find Chinese BBQ in the city? And as I did, when you come in and save, you can then take those savings and try more of their menu for less.
Heritage Asian Eatery
382 W Broadway, Vancouver, BC V5Y 1R2
What are you doing this Christmas? Like many others -nothing, or a simple dinner with your core bubble/family. Well, international hot pot chain Liuyishou has a solution to help wash away those winter blahs.
Liuyishou is officially the first hot pot restaurant to launch their very own line of hot pot soup bases. Packages of concentrated soup stock that you can grab and go, to replicate their hot pot experience in the safety and comfort of your own home. Simply add water and boil over a burner or electric stove; and viola, hot pot at home done easy.
This product comes at a time when people need more and more different activities to do at home, in their bubble. And/or they are aching for the restaurant experience but can’t necessarily go out to get it. So by picking up a sachet of one of their 5 different bases from any of the 100 supermarkets that they are now on the shelves of, you can bring their gourmet hotpot experience home in this easy dinner idea.
Available at T&T or H-Mart, pick from traditional, spicy, tomato, vegetarian, of chilli. Each stock is crafted from their traditional recipes, fusing natural ingredients with modern technology, all fully produced in Canada. The latter is a pride point that no other hot pot chain can claim.
In celebration of the release of their new soup bases at all H-Mart locations in Greater Vancouver, there is a limited time offer to get you shopping. If you purchase a package of Liuyishou’s Hotpot Soup Base marked with a sticker reading, “Surprise Inside” you will be gifted either a VIP card or a $10 voucher. Both the card and the voucher are accepted for dine in at any of the eight Liuyishou locations across Canada.
The Traditional Soup Base uses 100% Canadian beef tallow and over 20 natural spices and seasonings, including premium chili and sichuan peppercorn. The Spicy Soup Base is the same, but with more heat. The Tomato Soup Base is known as the only tomato hotpot base made from fresh tomatoes in the Canadian market. The Vegetarian Soup Base uses real vegetable oil, which helps to counterbalance the spiciness added in the soup. However, if you want the heat then go for the Chili Pot Seasoning which too is made with real vegetable oil, alongside and dozens of other natural ingredients.
And if you are looking to make your hotpot at home experience even easier, and even more fool proof, visit Liuyishou’s hot pot store within Burnaby’s Crystal Mall. There, you can buy any of their hotpot ingredients raw/uncooked and a la carte. Perfectly sectioned amounts of thinly sliced lamb and beef, tubs of paste to scoop and ball up; and organ meat favourites like blood and tripe. All of which packaged and ready to be displayed and dipped like they do at the restaurant.
But for those who are comfortable, and decide to venture out to an actual Liuyishou location you can indulge in a new Christmas tradition. From December 25, 26, 29, 30, and 31 if you spend over $120 at Liuyishou, you get a free 2lb lobster for dine-in or take-out.
When craving Chinese style barbecue meats there are two main options across the Lower Mainland. Two, that pull out ahead as the ones to visit. And if Richmond is too far of a drive out, Chinatown is the one to head towards.
From the exterior you wouldn’t think this is a restaurant, if not for reading the name and noting all the signs out front. You walk in and are greeted by an additional all glass facade. A stunning evergreen frame with gold lettering and red characters, illuminated by multiple glowing yellow lights. It all stands out against the black and white checkered floor, the green booths with red chairs, and the floral table tops stacked up for non-use. The walls speak to the restaurant’s history and authenticity, displaying a multitude of black and white portraits and Chinese paint brush paintings of waterways and landscape. I wish I knew about the decor sooner, as it would have gotten me down here earlier. But alas, all I could do now was appreciate what I may get to experience one day. Instead I shifted my attention to the glistening pieces of meat that hung in their internal window.
The set up is much like all the other Chinese BBQ places in the vicinity, but a lot more well maintained. It is a shame that this isn’t the view from the store front. I’d imagine they would get a lot more attention if that were the case. A showcase like this I would lure you in and close, as you watch meat juices and savoury oils drip and pool in a tray underneath.
You order off of their red and white menu, kept in place under the glass top of a table. A collection of dishes featuring their prized barbecue, served along side rice or now noodles.
Decor aside, the meat was less impressive. Maybe it was because by the time I got to it, it needed to be reheated. Or maybe because the pieces I got were not the best cuts. But overall I found myself thinking it dry and fatty. The duck was bland, which had me reaching for plum sauce. But there wasn’t any included, which meant I had to settle for Thai sweet chilli. And let me tell you, it isn’t the same. Similarly, the pork belly fell short of my expectations. There was more fat than meat. The skin lost its crunch, and the flavour of what little meat I got was more salty than smokey, as one would expect. However, having said that I did finish it all sucking meat from bone; because let’s face it, even the worse Chinese bbq is better than no Chinese bbq. And this is my no measure the worse. Good in a pinch, a easy meal on rice.
130 E Pender St, Vancouver, BC V6A 1T3
It has been a month since we all began staying at home, and all non essential businesses have shuttered down. All in order to slow down and possibly suppress the spread of Covid-19. As a result, the restaurant and hospitality industries, built on gathering people and socializing in person, have taken a major hit. Only now are we seeing more solutions and people supporting their favourites food stops, as there doesn’t seem to be a sign of this landscape changing any time soon. So it is uplifting to see restaurants that are open, and looking to different promotions and themes in order to entice diners to take out and eat at home.
This is especially the case for such social dining experience like hot pot. In an era that requires one to distance themselves and not share fluids or air, getting together and sharing a meal that gets cooked out of the same pot for all, seems like out of the question. However this popular Chinese hot pot chain has come up with a promotional special that takes all the work out of preparing a hot pot feast, while allowing yourself to enjoy with immediate family members or yourself. Our group would fall into the latter category, choosing to enjoy our hot pot individually, but together, virtual.
This is a recap of our delivery and hot pot dinner experience. To skip the reading, and learn some tips for a successful hot pot, visit the link below for my latest YouTube video.
With locations in Downtown Vancouver, Burnaby, and Richmond; Liuyishou has delivery covered. The corresponding location will prepare your meal and pack it all up to go for contactless delivery. They will leave the packages by your door for you to retrieve and sanitize at home. Each order includes a card that has the employee who prepared and packed your meal sign off on their well being; which includes an up to date temperature read. This is to help create peace of mind for those who are weary, but want to support such businesses with a delivery order.
And then, all you need is a heat source, like a portal propane stove, and if you don’t have that, your stove top would work in a pinch. You will also need their special split pot to enjoy two broths at once, here they have you covered. With any order over $100 they throw one in for you, and it includes ladles that will help in the scooping process, once the food is cooked.
The set I enjoyed was the Hot pot combo for 2 for $78. A deal that was reduced from $118. To this I had add-ons, to better round out the meal: rice and a few sides, including fresh fruit for dessert.
The meal is set, but there are a few customizations that you can make. Like which of the two soup bases you want to start off with. I skipped the spicy one and the pork bone for something a little more mild to build on. The “Wild mushroom soup base” came with Chinese herbs. The enoki and sliced shiitake bobbing about was a nice bonus, in addition to the following ingredients that I would boil up with it. For good measure, I also ordered additional mushrooms to drop in and cook.
But my favourite of my two broths was the “Tomato soup base”. What looked like a spicy neon red serving was delicious in rich tomatoey flavour. It added its essence to everything it touched, whereas the other broth barely left a trace.
Worth noting is that, seeing as you are not dining in, you won’t get servers checking in on you, offering to top up your broth. So when doing this for yourself at home, the easiest solution is to add water when your broth boils down, or chicken stock if you have any handy.
Although regardless of the broth, your hot pot meat and vegetables do end up tasting like the sauce you dip them in to anyways. With the set you get your choice of two sauces. But here, I went a little overboard asking for a lot more. The sesame oil, sesame paste, chilli oil, minced garlic, green onion, cilantro, etc. A variety of mixes help to elongate your experience: changing the flavour as needed.
The combo includes 300g of sliced marinated beef and a 300g sliced Australian lamb. Both perfectly packed in the same curls that you would get when dining in. They definitely focus on presentation regardless of takeout, and the use of plastic disposable containers.
Especially seen with their “House special shrimp paste”. A pate of sorts that you ball up and add into the broth to boil up. It is set to look like a thumbs up shape, in honour of Liuyishou’s logo. This was one of my favourite ingredients, a great flavour and an enjoyable texture.
Speaking of texture, the next collection was the “Chongqing hot pot specialities” with House special beef tripe, Beef aorta, and Classic duck blood cube. Being a novice to all three, I was happy to have my virtual lunch mates walk me through the appropriate cooking time for each.
The tripe only needed 7 seconds, much like the thin slices of red meat. The result, a soft and rubbery chew. Although speaking from experience, over cooking it does not make it inedible. The aorta slices looked like calamari rings with a similar texture, a quick dip and it was ready to enjoy like cartilage. The duck blood cube was a little out there for me, a delicacy I couldn’t get my head around. It was a solid formed slice of blood, that didn’t melt after it was boiled. It retained its jello-like jiggle with a similar mouth feel. I have never had anything like it.
More familiar is the vegetable platter that included Potato slices. Potato purposely cut thick so that they wouldn’t disintegrate when left in boiling soup. I passed on the Crown daisy and Chinese cabbage, not enjoying the texture or the taste of wilted leafy greens. I also find that their flavour tends to dominate the broth once added. My favourite was the kelt knots, another great chew and texture to maw through.
On top of other hot pot fixings, you can also order off of Liuyishou’s appetizer menu. I highly recommend their fried rice, if you are like me and enjoy a starchy base with your meat and vegetable hot pot.
In terms of drinks, I highly recommend beer with your hot pot. Like with spicy foods and salty bar offerings, beer is great with dishes that have plenty of flavour. And if you are enjoying a glass, you can also order some edamame to pair with it as a munching snack; and way to catch your second wind. Hot pot is about eating slowly and enjoying the cooking process while socializing. Social distancing provides a challenge, but video conferencing your friends is a great solution.
For more details on how you can order this delicious set for a fun night in, visit the link below and check out our live hot pot party video!
Despite the need to distance and isolate, Vancouver food lovers are finding ways to support local businesses, while still enjoying their favourites restaurants. And thankfully the weather is cooperating. Today we were at “Heritage Asian Eatery’s” second location on West Broadway, where you could order from their entire menu for take out. And in part of the “Breaking Bread” initiative created by “SMC marketing”, they and other participating restaurants are offering special menu item at door crasher prices to attract customers in. Today we would take advantage of this.
In order to flatten the curve and diminish the spread of COVID-19 restaurants are no longer able to host dine in customers. Majority of them have shuttered their doors completely, but others like “Heritage” have taken to take out to make ends meet. And on the perfect day with sun and a park near by, you can make do with a picnic in a park. Continuing to practice social distancing as you, of course.
It is so odd to see “Heritage’s” open space seating area with share style tables completely void of people. You walk right up to their counter and place your order, reading off the blown up menu on your right. Barbecue meat options, bowls of noodles and/or rice, and plenty of small sides to share in between.
The daily, limited specials are printed off by the counter. We would order both the spring roll and the sprouts. At $2.25 per roll the “bbq spring rolls” were still a little pricy, but absolutely worth it. They were incredibly crispy with a wrapper that flakes off. It just needed a good blotting from all the oil that literally dripped down your fingers as you held it. Not to mention the additional grease from the sweet and fatty diced bbq pork filling inside. But taste and texture wise this was just aces.
The “five-spice brussel sprouts” were a great way to add a little vegetable to our outdoor feast. Although the seasoning could have been more evenly spread out. I got pieces that were too salty and others that needed more zip. The texture was slightly crispy, with the individual leaves that have fallen off the round sprout being my favourite. This was a lot for $6, although at the same time I would have been just as happy with 1/4 less for $4. Too much between two, overwhelming for one.
My guest was excited to see “Dan Dan” noodles offered, so we had to indulge with a bowl. However he was disappointed to learn that this rendition did not include the peanut butter sauce he associated with this mince meat noodle. He found the meat to be chalky and salty, from the starch that they used to thicken it, causing it to congeal quick. I on the other hand loved it just fine for the thick saucy udon noodles that you slurp up greedily. I also liked the thicker, syrup-like sauce they were coated in. This too was on the saltier side, but paired with the sprouts it was the perfect balance of freshness for such a dense and rich dish.
But the rice bowl is the one we both raved about. We ordered the one topped with pork belly seasoned in five spice. The thick cuts of belly were a little more fattier than I’d like it to be. However, the bed of rice, raw side salad, smashed radish, runny egg, and crispy fried topping helped to cut into some of its gristle. Each bite is best taken with a little bit for everything. So good that I want to grab more take out from them to try the chicken, duck, and even vegetarian eggplant and shiitake versions as well.
For dessert I highly recommend their “Salted egg bun”. A white bun deep fried to golden brown perfection, and filled generously with a liquid salted egg yolk core. It is best to eat this while it is still warm and toasty, but be warned things can get messy if you are unprepared for what can spill out with the initial bite. This happened to be the case for my guest, who despite ruining his shirt, joyfully declared he would come back just for more of them.
Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – No.
The food travels well, everything was satisfying as a whole, and the specials are worth exploring. I would highly recommend their modernized, Chinese comfort food for your take out needs. Don’t deny your cravings.
Heritage Asian Eatery
382 W Broadway, Vancouver, BC V5Y 1R2
What goes in to, on to, and around me. This is me and what I see, all my stories in Vancouver BC! A big mouthed food and lifestyle blogger discovering what the world has to offer through dining, travel, and new experiences. Follow along to see the life of Maggi.