Today we drove all the way out to Richmond for Chef Tian’s. They are the Chinese restaurant with the giant hanging Chinese donuts that you may have seen online.
Located conveniently as one of the speciality restaurants out of a handful in this outdoor mall, so parking is easy and free.
Walking in there is no host/hostess to greet you, you are left standing, trying to capture the attention of any of the busy staff. There were four of them, all running around.
I understand the desire to keep staff busy and productive, but given the elevated setting and the dishes, with pricing to match; it would have been nice to keep the experience succinct. Full service from start to finish. As such, we were eventually seated, but found ourselves having to stop one of the two servers to take our order. There are no zone assignments and they appeared to just help as needed, in a first come first serve fashion. The other staff members were strictly clearing tables and bringing out the occasional family-style large plate.
The space was stylish with a modern and traditional mix of elements. A clay feature wall and the floral bird cage lights dressed up the room. I appreciated the branded flat plates with slots to rest your chopsticks on, and how each setting comes with its own novelty chopstick rest. We got a red pepper and a couple of persimmons, each taken out from the slide out drawer at the end of the table. Cleverly stored supplies for easy setting and restocking.
Just as considerate were their tea cups with divots for your thumb and a better grip. Plus a cold water jug and hot tea kettle that doesn’t dribble.
The restaurant’s high uncovered ceilings ensured the space was well ventilated, an important distinction considering the amount of fried food coming out from the back and the dishes that continued to cooked at each table over a low burning flame.
We started off with some soy bean milk, you don’t often see this on menus and I assumed they made it in house. A nice, neutral, slightly sweet sip to wash the palate in-between salty and spicy bites.
For food we ordered the Green and red pepper with pork tripe, based on its originality. It was served over a clay stand with lit candle under it. You wouldn’t think this would be all that spicy given its bold yellow broth, but the jalapeños are the culprit. It had a fragrant spice, unlike the dull mild one the server described. Tender chewy bits of meat, sweetened by diced colour pepper to balance. As is, the dish needed a base so we looked to the carb below.
Between noodles or rice we went with the latter, but had to google the type of fried rice it was, given the lack of menu photos and/or description. This is Yangzhou fried rice, it is described as egg fried rice with mixed vegetables and two forms of protein, typically pork and shrimp with scallions. This is the cleanest rendition of this fried rice I have ever had, especially with the use of fresh vegetable instead of the frozen vegetable medley variety. Even with the addition of luncheon meat cubes it felt too lean as is, and it didn’t really feel like fried rice in the mouth. We ended up having it with the salty pork below for a more substantial bite.
Signature recipe cured bacon. This looked better than it tasted. One toned and flat. It was over salted and a dish you don’t have as is.
I wished the Lu Yu’s signature Chinese donut came out sooner, to be able to use it as bread for the dishes above. Served hanging in its own rack, you definitely order this for the novelty. It doesn’t really have a taste, so we ended up using it like bread at any other North American style restaurant.
They make it out of their deep fry kitchen, visible from our seat in the dining room with the kitchen’s aquarium glass. It is a uch a shame that you can’t see the actual frying, and instead get to watch the event unfold from the perspective of the chef’s back. This was definitely a missed visual opportunity, and one that could bring additional crowds in.
I saw parts of it being made and it left me enjoying it more. This was fresh and fluffy, the best I have ever had, and one that I would travel for, if having a craving. I would like to see this jumbo sized stick incorporated into jumbo versions of other dishes that they are featured in. Wrapped in rice roll with pork floss and a peanut butter dip, or as a side to a communal bowl of congee.
In short it is interesting to be able to try different regional cuisines from China, specifically their authentic Sichuan food, which is spicy with chilli peppers and typically oily. I enjoyed the experience, but don’t see myself coming back for the food outside of the Chinese donut to go.
Chef Tian’s
4711 Mcclelland Rd #1010, Richmond, BC V6X
(604) 276-9168
chefstians.com
