We were gathered for the rare family dinner. My father would be treating our extended family and suggested Fisherman’s Terrance in Aberdeen Mall. A hard to find amongst all the corner restaurants of this elongated mall, with only one walking direction.
Everything was preordered for ease and to avoid all that back and forth. My father insisting everyone “order what they want” and everyone feeling too obliged to do so, considering the cost to the one who made the invitation.
These were dishes my father choose in hopes of appeasing and pleasing, and it did that with plenty left over and everyone full.
The names of each dish are from what my mother translated for me, so take it with a grain of salt.
My father cleverly asked for the rice to come out first, instead of last. That way we were able to enjoy it in conjunction with all our individual dishes to come. The meat would be nice with a base, and this way we wouldn’t be too full for it at the end. The whole table was delighted and we were all fans of the idea.
This was Abalone and chicken fried rice, wonderfully done with a salty wok-fire char that you could taste in every kernel. Each perfectly fried and intermingled with whipped light strands of egg. The rice as a whole had a flavour all its own, but was best as the base to everything else.
The Fried prawns came next, jumbo pieces of thick prawn, lightly breaded and heavily peppered. These were the deep fried ones that you take it one bite, and chew your way through, crunchy from tip to tail. Fun to eat, I just wish that it was more thoroughly seasoned.
Then came the soup, which would normally be the first dish served, or after the cold platter. However, seeing as we were changing the order to everything, why not keep that consistent? This was Dried scallop, fish maw & leek soup. Normally there would be a dish of red vinegar on the side to self-season, but this time it was already mixed in and prominent. This was a variation on a soup that I enjoy and am familiar with, but remade with new tastes and textures like mushroom, crab meat, and leek.
Our cold appetizer platter included roasted pork, goose, beef, and jellyfish. The pork was a common sight thinly sliced with dry meat and a chewy cartilage skin. The sweet glazed BBQ pork was a little tough, not caramelized throughly and not seasoned at its centre. I did not mind the over chewing, but did not like that I could tell its age by the toughness of the goose meat. My favourite part of this was the jellyfish, and I would have eaten it all myself.
Our vegetable dish was Chinese greens topped with a mix of sea cucumber, bean curd skin, button mushroom, water chestnut, and black fungus; all coated in a syrupy thick gravy. The sea cucumber was the standout. This is a healthy and neutral delicacy with no flavour of its own, you eat this for its rubbery texture and would-be health benefits.
A similar dish in flavour profile was the carefully patterned on the plate Abalone with scallop and ham. These ingredients were plated alternating like what you would have on skewers, surrounded by stalks of Chinese broccoli. This had a similar texture to the dish above, with the same clear syrupy gravy over everything. Although with more of a seafood-like slurry flavour. The scallop acted like a neutral base, and you couldn’t tell this was abalone, having pieces sliced so thin. This was especially the case with the overpoweringly salty slices of ham following right behind it. I ended up discarding it as it threw off the dish and was so tough, whereas every thing else had a softer chew.
Similar to the two dish above, but with a more saucy soy based gravy is the Eight ingredients tofu and mushroom hot pot. Served in a clay pot and unveiled at the table. This was a nice gentle side, a comforting serving, light with seasoning that allowed the various textures to be seen and tasted. This included squid, chicken, shrimp, scallop, mushroom, black fungus, tofu puff, and baby bok choy.
The Whole steamed chicken was a table favourite. Apparently, according to my father, the yellow hue is natural, and denotes this as a different bread of chicken, whereas I thought it was made to look golden in order to evoke prosperity and fortune. The chicken meat was lean, gently salted and perked up by the ginger and garlic oil dip on the side. Thankfully we got two servings of this, as it is what makes the dish.
And for dessert we had a few choices. The red bean soup is a classic, and one I avoid for its gritty texture, not to mention beans are heavy and the last thing I want to end a rich multi course dinner on.
The almond cookies are another familiar sight, and another I am not partial to. I don’t like its hard and dry texture, it is like eating a mouthful of sand that doesn’t have much flavour. The almond essence is very mild and you wouldn’t know that is what you are tasting if not told.
I did indulge in the chewy mochi coconut roll. A bite of chewy jello-like gummy gently flavoured in mango, with a dusting of shredded coconut for contrasting textures.
In short, we had a great time and this was a fine destination for us to have our latest family dinner at. The dishes looked impressive, most of it tasted delicious, and everyone walked away happy and content.
Fisherman’s Terrace Seafood Restaurant
4151 Hazelbridge Wy Unit 3580, Richmond, BC V6X 0A4
deen Centre
(604) 303-9739
Fisherman’s Terrace
fishermansterrace.com
