We didn’t know what to expect with this one, but was more than pleasantly surprised. We were invited for a visit and the restaurant has no social media presence, which is a shame considering how many visuals they have to offer.
They are known for their Northeastern Chinese cuisine, and having no specific experience with it, I came in with an open mind and was highly impressed by the whole experience.
The decor adds to their level of authenticity, starting at the foyer and the traditional wedding carriage you can climb into for a photo op.
After a climbing a spiralling staircase you are greeted with a robust display of traditional Chinese wine jars, before a wooden window feature.
We were led to our own private room, which only grew our excitement for the space. It truly transported us and added a cultural component. Wooden benches and printed seat cushions, the room centres around a wok built into the table.
Tea was served in a thermos and poured into tin cups with Chairman Mao on them.
The staff were all courteous and helpful, prompt with service and quick to recommend. I just didn’t understand the hats they wore as part of their uniform.
Towards the kitchen there are two women at the back rolling out dough to stuff for dumplings and to fry as twists. I always believe that you order what you get to see being made, and I am glad I did.
The Pork and preserved vegetable dumplings were the best I have ever had. The wrapper was perfection: a good thick chew, enrobing a hefty chunk of meat, with soy and vinegar dipping sauce heightening all its natural flavours. A perfect ratio between shell and filling and a great deal at 15 pieces for $12.95.
The Yogurt twist was more like a dessert as it toggled between savoury crispy dough and tangy yogurty-custard filling. This was different and I found myself going back bite after bite to wrap my head around it. I liked it as a side to help cleanse in between rich bites of the stew below, and to use as bread to dip into it.
When it comes to their signature wok stews, there are several different varieties to choose from. We went for the beginner’s option, as recommended by our helpful server. A mix of seasoned meat and vegetable fully cooked in the inset table wok, before you. I recommend ordering some small bites to share and eat as you wait for it to come to a full roaring boil, under its covered wooden lid. You need not monitor things on your own, as the staff are attentive and know to check and stir as needed.
The mix starts off runny like a soup, when the liquid boils down they add a broth to make it more of a stew. There is plenty of sauce to coat and smother easy to fall off the bone spareribs and vegetable that is quick to soften and mush. I liked the pumpkin and green beans, but found the corn an unpleasant gumminess, still hard and its kernels bland.
You don’t eat this one as is, it is so rich and tasty that you need a base to help balance it all. Rice is ideal, but there is a more fun add-on to this dish. You can either order steamed rice cake or a sweet corn version to be cooked within the wok, alongside the stew.
It is presented as wet dough and slapped on to the side of the wok, then covered like everything else, rising to a boil. The staff uses a timer and alarm to ensure it is cooked property, bouncing in and out of the room to help as needed. The result is fresh steamed to order bread. There was a 10 minute wait for the cake and 20 for the stew.
We have never had an experience like this, it and the food was memorable. I can and will be recommending them for those looking for something different, and a spot that accommodates larger groups for interactive eating.
Happy Valley Village Restaurant
8080 Leslie Rd #210, Richmond, BC V6X 4A8
(604) 285-6815
happyvalleyvillage.com
