Lee Garden Seafood is a somewhat new resto in Burnaby that replaced the infamous Grand Buffet. For many years, Grand Buffet was a solid, go-to spot for a cheap fill…the Uncle Willy’s of Asian fare. As the years went by, it slowly deteriorated into an unseemly dive with barely warmed chaffing dishes of nastiness alongside crunchy, past-due sushi and frostbitten ice cream. On our final visit, I pulled a ladle of soup from the tureen with a foot-long hair attached. Rock-bottom. They shut down, thankfully, a couple of years ago. This past spring the space was transformed into a rather luxurious new restaurant. Miss Vancouver Piggy captured the room beautifully in her post.
As is tradition in our office this time of year, we say goodbye to our summer students with a feast. This time around we went with a rather major meal at Burnaby’s newest Dim Sum joint.
Lee Garden is an extremely popular spot. On most days the parking lot is full by 11:30 a.m. with the overflow lining the side streets. Most dim sum items are in the $5 range so it ain’t bargains drawing in the crowds. It seems cleanliness, good eats and great service are the main attractions.
Har Gow will always be ordered. It’s a standard to go by. Here it’s labelled Lee Garden Special Prawn Dumplings. And these were pretty special. There’s a sizeable amount of fresh, firm prawn encased in a light wrap all steamed to a perfect degree. I haven’t come across many better executed.
Another standard, of course, is Sui Mai (Steamed Pork Dumplings). These were prepared very well. Tight, fresh ground pork, still juicy and full-flavored. The haphazard tossing of tobiko seemed odd. Why finish a nice dish so sloppily? Sherman noted this in his post as well. It’s very strange that a higher-end establishment would allow this kind of inconsistency to hit the table repeatedly.
From the Chef’s Specialty menu, we went with the rather inexpensive Pan Fried Noodle with Chive ($5.98). Nothing special but tasty, nonetheless. A good noodle cooked right.
Deep Fried Pork & Shrimp Dumplings. I love these mainly for the crisp and chewy wrap. The minced ingredients are on the minimal side but it is one addictive morsel!
For another crunchy, grease-laden treat, we grabbed a couple plates of Fried Shrimp Spring Rolls with Garlic. These were well-packed with crisp prawn and almost enough garlic. A sweeter dip would’ve helped but that’s just me being a gweilo.
A couple of Fridays ago, my mission was to get the gang in the mood for Dim Sum. Part of that mission was also to do a reasonably priced Friday lunch. Nothing scares fellow diners off more than a continuing string of expensive meals. When I brought up Wah Lun Chinese Restaurant on Hastings in North Burnaby, the idea was met with, “Why don’t you try it on your own gut first“. You see, the internets are full of so-so opinions about this place. There are also a bunch of positive comments out there and because Burnaby is sorely lacking in decent Dim Sum restaurants, I figure it’s best to check out each and every one. In the end the “Let’s all give it a shot” sentiment won out.
So, on an absolutely horrendous rain-soaked day, seven hearty souls trundled to the northern reaches of Burnaby to see what was really up at Wah Lun.
The checklist menu here has most of the usual suspects as well as a boatload more. What jumped out right away was the assortment of interesting dessert items. Not just egg tarts and coconut jello here. Unfortunately, no one had room after the dim sum feast.
After many, many dim sum lunches of late, I figure I’ll order at least one or two items I’ve yet to try. There’s always the must-haves, but variety is…well, you know. One item here that caught my attention was the Deep Fried Crispy Seafood Salad Roll. Damn tasty. Not what we’d expected, tho.
Inn Noodle House is a recent addition to New Westminster’s “dining scene”. It’s located at street-level in Plaza 88, New Westminster’s brand new condo/shopping/entertainment complex. It’s a reincarnation of the old Dragon Palace that used to reside just up the road on 8th.
I was a bit apprehensive before this visit. You see, New West isn’t exactly flush with great Chinese food. There’s the odd bit of decent fare but it’s hit or miss. Having had a couple of pretty good dishes from Dragon Palace gave me reason for hope. On this visit, we decided to keep it basic. A couple types of dim sum and some items off the lunch special menu ought to give us a flavor of this new resto.
Like I said in my previous post, “If Hot & Sour Soup is on the menu, it will be ordered!”. This is one of the rare times I should’ve gone for the corn chowder or whatever else was on offer. Can’t say that I’ve had a weirder tasting bowl. As I was taking pics, The Gut mumbled something about beef. I thought he meant there was beef instead of pork in it. He meant there was beef consomme in it! It wasn’t horrible…we did finish it, after all. Just very, very odd with that flavor.
We were impressed by the Har Gow (Shrimp Dumplings) as soon as they hit the table…they look to be good-sized, well-made dumplings. Unfortunately, as soon as you try and pick one up, the wrap breaks…obviously over-steamed. That’s confirmed by a tough, chewy ball of glued-together prawn. Bit of a shame, that.
On the other hand, our second dim sum choice was a great pick. As the Pan-fried Dumplings and the Steamed Pork Dumplings weren’t available, our server suggested these…
During a recent visit to Sun Sui Wah we decided to start a gluttonous run through the vastness of Vancouver’s top Dim Sum spots. Next stop…Spicy Court Chinese on Cambie at 41st.
Upon arrival, it was obvious that street parking nearby wasn’t gonna happen. That meant only one thing…scary underground parking. Having read about Spicy Court’s parkade, I got a tinge nervous. A parkade four levels deep with tiny stalls and no exit…yikes!
Spicy Court’s spots are on the third level down. Being Sunday at peak hours, this is a ridiculous situation. With the upper two levels completely empty, Spicy’s spots are near fully packed. Can’t y’all work something out?
As with Sun Sui Wah, we arrived on an early Sunday afternoon, absolutely famished. Even worse, Benzie and I had to wait for a couple of stragglers. Being somewhat polite diners, we held off ordering for fifteen minutes. When they still hadn’t shown up, we chucked the politeness out the door and started ordering like it was a death row meal. As the first plate arrived, so did the other half of our crew.
Before the dishes arrived we were sure to grab a saucer of Spicy Court’s fermented bean chili paste. This has a nice, dense flavour with a mighty kick. Perfect for virtually any dish. Especially this one:
A couple of weeks back, on a rather lackluster Tuesday, The Gut asked, “What’s for lunch?”. After the usual suspects came to mind, I remembered checking out some posts on Bubble World the previous evening. Upon reading a bunch of mixed reviews and checking out their somewhat diverse menu, I figured it was worth a shot.
Bubble World is a chain of eight restaurants throughout the GVRD. The spot in Burnaby is a popular late-night hangout for Bubble Tea aficionados, obviously. I’ve never been a big fan of jelly globules in my beverages. Maybe its just the fact that I have to chew my drink. Much prefer ice…it serves a purpose!
The menu here is mainly Taiwanese with a smattering of dim sum and a bit of Japanese. It’s very much like No. 1 Beef Noodle House and The One, just to name a couple of local spots. Not sure why these places feel the need to widen their menus so far…there’s so much good Taiwanese fare already. It seems odd and a bit tricky, kitchen-wise. Unless you have a top-notch kitchen staff, the quality of the food will always suffer.
Enough with the opinionating! On to the food!
I love Dim Sum. It’s the perfect way to gather a gang of good folk and sample a wide range of snack-sized plates. There is a catch, however. Much like grocery shopping, if you do it on an empty stomach, you may buy too much. With four empty stomachs, it’s inevitable.
Sun Sui Wah is amongst the vanguard of Vancouver Dim Sum restaurants. If not the best, it is certainly one of the most popular. On a Sunday afternoon the place is teeming with several hundred diners and a small army of servers.
Upon entering the room I was stunned at the sheer size of it and the vast amount of people. Luckily, one of my friends keeps his head shaved so it wasn’t a problem finding our table. Gotta say, so far that’s the best reason for keeping a clean melon that I’ve come across.
Along with a colorful, pictorial version, there is also a menu checklist.