IMG 6600 Edit

Back again with the ChineseBites chomping crew! This time around, we circled a table of Shanghainese food at Nu Chinese Bistro. If you’re driving along Garden City in Richmond, it’s the restaurant on the second floor. Not clicking? It’s the place that was once home to cosplay waitresses, from maids to airplane stewardesses… so I’ve heard.

IMG 6644 Edit

Disclaimer: the meal was complementary, but all opinions are my own.

IMG 6603 Edit

We kicked off the meal with some steaming Xiao Long Bao. It was a great classic. The skin wasn’t too thick and held the hot soup very well.

IMG 6605 Edit

Then we had a trio of cold dishes: Soy-Braised Kaofu Bran, Traditional Shanghai Smoked Fish, and Sautéed Black Fungus.

Gluten-free people beware. Kaofu is actually braised wheat gluten. It’s literally a dish of gluten. The sauce was quite sweet, and was soaked up by the gluten. There was also black fungus, which added a crunchiness to the mix of textures.

IMG 6607 Edit

Like the gluten, the smoked fish was also slightly sweet. Since it was served as a cold dish, the meat reminded me of the sweet Chinese pork jerky.

IMG 6612 Edit

Of the three, I enjoyed the Sautéed Black Fungus the most. It was simply, really crunchy and mildly spicy due to the hint of horseradish.

IMG 6617 Edit

What’s a Chinese dinner without soup! The Clay Pot Wonton Chicken Soup had pea shoots, free-range chicken, black fungus, wontons and more. It seems like Nu really likes their black fungus! I do too :)

It was a yummy tummy-warming broth that was clear, light and not overly salty, unlike many other wonton soups out there.

IMG 6620 Edit

Another classic dish: the Special Beef Wrap. It had a good amount of filling, including beef shank, cucumber and scallions. Thankfully, it wasn’t soaking in hoisin sauce – there was just the right amount.

IMG 6625 Edit

CRAAAAAAB! The BC Dungeness Crab was piled up high on the dish. It sat on a bed of rice cakes and blanketed with a glistening sauce. I’m not the biggest crab fan because of the meat-to-shell ratio, but it was okay.

IMG 6634 Edit

The Stone Pot Braised Pork Belly Shanghainese Style came bubbling next. Naturally, the pork belly had thick, alternating layers of meat and fat. I decided to skip on the fat this time around, but the meat was still enjoyable and flavourful.

IMG 6647 Edit

I enjoyed the Steamed Silky Tofu with Seafood. There were chunks of shrimp, scallop and squid. I only wish that I had a bowl of rice to mix this with!

IMG 6655 Edit

The Zhenjiang Style Ribs had a decent amount of meat on them. They’re made with a slightly sweet rice vinegar.

IMG 6660 Edit

The Fried Green Beans with Minced Pork were forgettable. Overcooked and over-greasy. Definitely not my preference for veggies.

IMG 6664 Edit

The Szechuan-Style Boiled Fish looked like a bowl of lava, but was surprisingly not too spicy. It still had the numbing effect you’d expect, but the dish was still very enjoyable.

IMG 6668 Edit

I only had the drumstick of the Xiang Jiang Tea Smoked Duck because I usually find breast meat quite dry, especially if it’s fried. It was nicely seasoned without being greasy. I didn’t quite understand the buns… To me, it would just seem to dry with the meat alone.

IMG 6676 Edit

Last meat dish… talk about protein overload! The Black Pepper Beef was okay. It’s the typical Chinese beef that doesn’t really have the real texture of beef. It had a slight chewy, but mad grease. The eggplant was good though.

IMG 6680 Edit

To cap off the dinner, we had the Eight Jewel Sweet Rice. It was essentially glutinous rice with dried fruit and a red bean filling. I’m guessing it’s called Eight Jewel because there was eight different sources of sugar. It was super sweet… I only had a couple of bytes… any more, I would’ve become Type 9001 diabetic.

Overall, the dishes were either hit or miss. But it was a fun dinner nonetheless!

Click to add a blog post for Nu Chinese Bistro on Zomato