As I previously stated in my last post, I frequent Chinatown BBQ. To date, I have been visiting them at least once a month, if not twice. We just get the craving for delicious traditional Chinese style barbecue, and use being in the area or passing by it as an excuse to stop in for some.
And seeing as the food has always been consistently good, I have never felt the need the write and update my original post. However, today I would be invited on a tour of Chinatown, and our event would end with an early dinner at Chinatown BBQ. This allowed our larger party to try pretty much the entire menu, with their newest addition and even dessert. Therefore I felt the need to catalogue it here. This, and my last dine-in occasion.
The decor is always a treat for the eyes. The pops of forest green and fire truck red against their black and white checkered floor. The nods to Chinatown history with aged signage and black and white photos.
On this most recent visit, we were all seated around their only large family table with lazy Susan, by the far back. Another first for me. Although we were still elbow to elbow and knee to knee, trying to get everyone a seat and plate at the table.
The following is what we had, in no particular order.
The curry fish balls are new, a Hong Kong Night Market staple. Easy to pop into your mouth rounds, coated in a mildly sweet and spicy curry. A nice little start to whet the appetite.
But anyone who visits is definitely here for their barbecue. I like them all: roasted pork, BBQ pork, roasted duck, and soy sauce chicken. It is hard to pick one out of four so I typically order it all, or at least three out of the four.
The easiest way to do this is with their two items over rice combo(s) and/or their chef special platter with rice. Both of which gives you a bit of everything, minus the duck, which you have to order on its own. So if I am missing one, it is that one.
The Soy Sauce Chicken is probably my favourite out of the four. The meat is just so tender, regardless if it is dark or white meat. The skin is wonderfully sweetened with its soy marinade. Although, the best way to enjoy this is with a handsome amount of their in house made Ginger Scallion Sauce. This is a mixture of green onion, garlic, and ginger in oil. It heightens the flavour, like citrus does for seafood.
My second favourite BBQ item is the Roasted Pork. I only recently learned that there are varieties to this. From the extra fatty pieces, Hong long style, to a leaner cut, and then one that is somewhere in between. Although tougher, I do prefer the leaner slices as you get more meat and a better contrast to the crispy roasted pork skin. I find the fatty version to have an off putting mouth-feel of gristle.
Next it has to be BBQ Duck, but sadly I find it is more skin and dried meat around bone than a a lush and thick piece of roasted meat. Best with a thick slathering of sweet and tangy plum sauce from a packet. Truthfully theirs is not my favourite version of BBQ duck. That I have yet to find, so in the meanwhile, I will continue to order it from Chinatown BBQ, as an easy and cost friendly take.
A staple in Chinese Barbecue is the BBQ Pork, iconic for its bright red hue and memorable for its sweet sticky coating. Tasty as is, fun as a chunk to maw on, but not as satisfying over rice. I see it more like a side. With this I like to give it a dunk into their duck gravy sauce, or a side of their sweet mild soy. The latter is also used as a sauce over rice.
Speaking of rice, carbs is a must in this meal. Have it as is: steamed, or as a classic BBQ Pork Fried Rice. Bright yellow with bits of gai lan, egg, and green onion. It makes for a great base, but I prefer a bowl of plain jasmine rice, as a side that doesn’t detract from my main.
For more greens you can order a plate of their Gai Lan with Oyster Sauce, stacked neatly with hard stems and leafy ends aligned.
And for a completely different flavour, look to their AAA Beef Brisket Curry. This I also like. Tender chunks of beef coated in nice saucy gravy. You definitely want some plain white rice for this one.
On other visits, I have also ordered their Chilli Jelly Fish. Not spicy, but refreshing with its slurp-able strands and slimy gelatinous mouth-feel. I enjoy this for its texture, and will often order this as my side in place of the greens. I am not a fan of their vegetable option above, due to its fibrous stalk and wilted leafy bits.
And for the first time I got to try their Lychee Pudding with goji berry bits embedded within. I wasn’t even aware that Chinatown BBQ had a dessert option. Each individual serving is set in a koi fish mould. Light and lovely, this was a great mild way to cleanse your palate of grease.
In closing, Chinatown BBQ is my favourite spot for affordable, Chinese-style barbecue that is quick and convenient to get to. I will no doubt be back a few more times before the year ends.
Chinatown BBQ
130 E Pender St, Vancouver, BC V6A 1T3
(604) 428-2626
chinatownbbq.com
