It’s been a while since I have visited Myst. They are still one of my go to’s for Chinese fusion. All my comfort favourites at a reasonable price. Recently, have noticed the transition from restaurant to bar-feel with the installation of new flat screen televisions to broadcast various sports matches; and an increase of neon lights, which have cast a unique glow over the room, and therefore my photos to come.
On this visit I came with most of the Food Fam to try Myst’s new menu items, which included a lot of pork. The following is what we had.
The Hakka style pork knuckles are something you have to know and love to want to order. They have a unique texture and is what you expect when you chew through a thick hind and a layer of pig fat. Meaty and blubbery, I am not making it sound appealing, but it is something that I grew up with and am happy to have in my mouth.
The beef short ribs were one of my favourites. Tender chewy cuts of beef with a generous self serve potion of gravy, to dictate how much salty peppery flavour you wish.
The Shanghai style smoking duck did not have much flavour. A faint smokiness, when compared to that of a competing Chinese casual restaurant with it as its signature dish.
We had two servings of the Taiwanese sausage: in original flavour and one soaked in wine. The original was a sweet sausage, not unlike a sweet Italian sausage, but it could have used more salt. Having it as, didn’t feel much like a course at dinner, but more like finger food at a gala opening.
The Kaolian flavoured Taiwanese sausage ate the same way. When compared to the original, this wine infused version was a lot richer and gamier in taste. Although I was unable to make out the distinct flavour of a bold red in any bite.
The FuZhou fish balls soup was the most memorable. It didn’t look like much, but when you bite down into one of the balls it squirts soup. Each fish paste ball is stuffed with seasoned minced pork. Bold complimentary flavours in a warming clear broth. I just could have used some vermicelli in this, for a more fulsome dish.
The Deep fried milkfish fillet was a little lack lustre. The texture of the fish felt like it was from frozen and the seasoning nonexistent. It was in need of a thick sauce to flavour and to mask the mashed texture under the quick fried skin. The side of salted pepper did nothing, and is only best suited when trying to highlight or contrast a seasoning/flavour that is already there.
The Signature Buddha temptation is a seafood broth known for its use of premium ingredients: in this case fish maw, sea cucumber, and abalone. It had a rich fishy broth, but the pieces of seafood did not eat fresh, much like the milkfish above. The abalone was especially tough and chewy.
I preferred the Crispy pork knuckle with salt and pepper over the more gelatinous version above. Crispy and salty, a more familiar meaty chew, where the pepper was needed for balance.
One of the dishes I typically order at Myst is their Original beef noodle soup, it is the same as the version served at No.1 Beef Noodle (as they are sister businesses). Not the best (I am still in search of the one to blow me away), but it always hits the spot for tender chunks of beef, starchy noodles, and plenty of warming broth to slurp it all up with.
The Pork blood rice cake was a surprise hit. I was expecting acrid with that telltale irony aftertaste. So when I bit in, I was beyond pleasantly surprised. They were made fun to eat and approachable, being held together on a stick, like a popsicle. The peanut dust coating gave it a slight crunch in contrast to the sticky rice. I can’t quite fine the words to describe the taste, but can suggest you order a serving for your table to try and share.
Scallop diced plain on fried rice doesn’t read like much, but it is definitely a must order. Not only because they mould the rice to resemble a giant pyramid, but for the tasty moat of gravy that surrounds it. It gave the rice a unique saucy finish, which also made for a great base for all the dishes above. Much like the pineapple fried rice below.
I love a good pineapple fried rice and recognize you would get more rice if it wasn’t served in a carved out pineapple husk. But you can’t beat such an inviting presentation. Golden fried rice with arctic scallops and prawns topped with pork floss and pine nuts.
Aligning with their more sporty motif, Myst also has a line up of highballs that feature miniature bottles overturned in your glass, much like a margarita bulldog. Except the glasses they used were a little too tall and the picturesque mini bottles ended up being submerged in liquid. They have a Melon liqueur vodka, Rum and coke, Baileys liqueur milk, and Whisky ice tea.
And for those who want bubble tea or Taiwanese fruit juices they will be served in their Vancouver branded cups, with a heavy focus on hockey. Pictured is a Winter melon lemon juice with chia seed and aiyu jelly and grass jelly milk tea.
In conclusion, Myst will continue to be a restaurant I frequent for Asian fusion. I will try the new items, but stick to my favourites.
Myst Asian Fusion
6400 Kingsway, Burnaby, BC V5E 1C5