I have been craving for Peking duck for the past couple weeks and one of my friend suggested getting it at Shanghai River in Richmond.
Walking into Shanghai River, I immediately got the smell of vinegar and steamed buns. Then I saw the kitchen behind the glass window, where the chefs were rolling out doughs and making steamed buns, I knew this place has more to offer than just Peking duck.
There were a lot of items on the menu, and I was really excited about a lot of the dishes in there. For our dinner we ordered the Peking Duck, Xiao Long Bao, Pan Fried Buns, Fish Maw Soup, and Stir Fry Shell less shrimps.
The Xiao Long Bao came first in a steam basket, and there 8 little buns in it. The buns were super juicy, I actually made a mess eating them. The fillings were meaty and had nice seasoning, and they weren’t super greasy. The wrapping of the buns were thicker than I’m used to but they were hand made and they had the chewy texture from the dough that I liked.
The Pan Fried Buns were also really good. But it was a little redundant to order this and the Xiao Long Bao to be honest, because I think they had the same filling.
Crab and Fish Maw Soup is my all time favorite soup to order at a Chinese restaurant. I really enjoyed the soup here. It was filled with generous amount of crab and fish maw. I was very happy eating this soup.
There was no such thing as ordering half a Peking duck. Since the Peking duck only uses only the skin for the wraps, you basically have the choice of how you want the meaty part of the duck to be prepared. We decided to get Stir Fried Duck, other options were duck lettuce wraps and duck soup.
The duck was everything I imagined it to be. The skin was really crispy and fatty. Some of the slices also had some meat on them. The wraps were thin, all together with the green onions, cucumber and hoisin sauce, it was so yummy. It really satisfied my craving spot on.
The Stir Fried Duck had slices of duck meat, tofu, cabbage and mushrooms. It was stir fried in a sweet sauce, also hoisin I believe. It was not bad.
The Shell-less Shrimps came last and it was as delicious as the previous dishes. I loved this dish mainly because it reminded me of and tasted like the shrimp dish my aunt used to serve at her Shanghainese restaurant. It tasted like my childhood. It was a very simple dish, and the shrimp was cooked in oil, green onion, and a hint of rice wine. The wine gave a really nice aroma, and made it super tasty.
I was pretty full from all the food, but that didn’t stop me from ordering desserts. There were about 8 dessert dishes, and I picked one that I could understand, Black Sesame Rice Balls in Sweet Wine soup. Actually, I only saw black sesame rice balls, and I was sold. It was a huge dessert and it had 8 black sesame rice balls. The sesame rice balls were sweet and packed with black sesame paste; they were fantastic. The soup however, was a weird soup, it smelt alcoholic, it had eggs and rice bits in it, and it tasted sweet. I was too confused of what I was smelling and what I was tasting. I didn’t like it at all.
Overall the food was really good, the service on the other hand, could use some improvement. Even though our waiter/and waitress were pretty nice, the hostess had this funky attitude. It was really too bad that our experience was spoiled a little by her, they should consider placing a friendlier person up front to meet new customers.
I walked away really full and really satisfied. The restaurant was bright and clean. It was one of those more upscale Chinese restaurants. I’d come back to try other promising looking dishes I saw from other tables.
7831 Westminster Hwy
Richmond, BC V6X