There are 2 cravings we indulge in frequently and one of them continues to be Wang’s, located in a little outdoor mall plaza in East Vancouver. To the right of the London Drugs on Kingsway, this has been a long-standing institution and a must try for those who have yet to discover this “hidden gem” of sorts. With no need for advertisement and no online presence, or even a website, Wang’s has relied heavily on word of mouth. And after all these years their reputation precedes them as one of the best spots for Xiao Long Bao (XLB), those fragile dumplings filled with soup, in the city.
Opened till later as an evening hot spot, with a steady flow of traffic, little wait to be seated, and food that comes out almost as soon as you order it. We have visited many times before and they have yet to disappoint. We don’t visit all that often, and like what we like, so end up getting the same 4 things time and time again. They are as follows.
The Shanghai style spring rolls are unlike any other spring rolls I have had. Fried flattened they are saucy at the centre and crispy and flaky on the exterior. It is a unique combination of crunchy and mushy all rolled into one balanced bite. A textural experience more than taste.
It is best enjoyed with a generous serving of their house made XO chilli sauce, available at each table for self-serving alongside salt and white pepper, soy sauce, and vinegar. And hot tip: if you are doggy bagging any leftovers, ask the staff for some of the XO chilli sauce to go, they have it pre-poured into take out sauce containers. Here, I would also advise filling them to the brim yourself, as it is that good, and best when taken in excess.
Wang’s is best known for their Steamed pork buns XLB, the aforementioned steamed pork dumplings filled with soup. And they have their operation on display, as a Chef stands behind glass folding and pinching dumplings all throughout the day. Truth be told, a little while back we went around the Lower Mainland looking for the best XLB in town and Wang’s definitely came out on top.
These are large meaty dumplings filled with a decent and noticeable amount of broth. They are not quick to fall apart and are easy to grab the tip of and stuff fully into your mouth. Best enjoyed with some vinegar that helps to bring up the contrast of flavours. Although I can also advise using the XO chilli sauce in conjunction, as it just about goes good on anything.
With the same filling of pork meat ball and broth is the Pan-fried pork buns, but instead of a soft wrapper, both meat and soup are held firm within a chewy white dough bun that is steamed and then pan fried for a gummy centre and a crispier, chewier exterior. If you like the flavours above, but what something a lot more heartier and filling this is it. Although similar, each hold their own, so we always have both.
And ironically as a palate cleanser we order the Shanghai style pan-fried thick noodles with shredded cabbage and bits of chicken meat. Both of the latter are hardly noticeable, as you tend to order this dish for the texture of the thick cut noodles. In fact, I avoid the cabbage all together due to my dislike of the texture of leafy greens, so enjoy the light sweet soy flavoured noodles for their starchy chew.
During previous visits, when looking for more food and yet a different taste, we have also been known to order their house made wonton, in either chilli sauce or served cold with a sweet and creamy peanut butter sauce.
In short, for the quality and quantity of food, at the price you pay, we will continue to frequent Wang’s for our classic comfort Chinese cravings. Highly recommend for the best XLB in the city.
Wang’s Shanghai Cuisine
3328 Kingsway #110, Vancouver, BC V5R 5L1, Canada
+1 604-428-6818
