Posts Tagged ‘Taiwanese food’

Mr. and I were planning a dinner with his friends one weekend, and we’re all craving Asian food. In Richmond. Endless options, I know. We narrowed it down to Taiwanese, and came to Memory Corner just steps away from Richmond Centre.


Between the two of us, we shared a few things. First, the Taiwanese Deep Fried Crispy Chicken 鹽酥雞 is like a staple item for us whenever we go for Taiwanese food. This was a generous portion! It was crispy outside, and the meat was tender, moist inside. The breading was quite thin so it wasn’t all breading that we were eating. The Thai basil on top was not just a garnish; because it’s slightly fried, it actually added some aroma and subtle flavours to the chicken nuggets as well.

Taiwanese Deep Fried Crispy Chicken

LH told us that the Satay Lamb series at Memory Corner is really good. According to its website and signage at the restaurant, this is a 3rd-generation of a family restaurant that specializes in lamb cuisine. We had to order one of those dishes.

The Satay Lamb with Fried Noodles 沙茶羊肉炒麵 was very good!


Read Full Post »

During our search for the best Chinese restaurants in town, we made a stop at Uncle Lu in Richmond. It’s the sister restaurant to Corner 23 on Cambie Street.


Suggested by its Chinese name 萬巒豬腳, the restaurant’s signature dish is its pork hock. My mom is really good at making pork hock dishes so I had high expectations. This Pork Hock was legit! The skin was gelatinous, a little bit fatty, while still giving you a bit of a bite. The meat was tender, well-seasoned and flavourful. They could have done a better job plugging the hair out of the skin, though, as pieces of hair were still visible. The dipping sauce added some garlicky flavour, but it was cold. If the sauce was warm, it would help maintain the temperature of the meat, which would make it even more enjoyable.

Pork Hock

Their Three Cup Chicken is a dry interpretation of this Taiwanese classic. The portions size was quite big here. (more…)

Read Full Post »

Follow my blog with Bloglovin

What happens when you have 5 Chinese people having dinner at a Taiwanese restaurant? You order weird food!! Flipping through the menu at Maji and we basically picked out some of the weirdest items there.


OK, so it’s “weird” in terms of Canadian standard but the ingredients were no stranger to the 5 of us. Did you know you can order just chicken skin as a dish? The Crispy Chicken Skin was basically Chicharrón with chicken. It’s like eating chicken-flavoured chips. It was crispy, crunchy, seasoned with some garlic, salt and pepper, and a little bit of heat from the sliced chili peppers. It reminded me of the Taiwanese popcorn chicken, except it’s all skin. And because it was really just the skin, there was no fatty bits and it wasn’t too greasy either. Perfect to go with beer!

Crispy Chicken Skin

The Five Flavour Squid was very refreshing. The squid pieces were beautifully scored so they curled up to a nice presentation. They were blenched just right, not chewy, and with a hint of sweetness in the meat. Then they were mixed with a “five flavour” sauce, which had the savoury, umami flavours. The cucumber slices were lightly pickled, so it’s a perfect starter to whet your appetite. It looked simple but a really tasty dish.

Five Flavour Squid

Having had Fried Pork Intestines for quite some time, and I forgot how good they could taste! (more…)

Read Full Post »

A girls’ dinner gathering took me to Sunway Restaurant at Empire Centre, one of the many Taiwanese restaurants in Richmond.


It’s dangerous to be placing food orders when you are hungry (same thing with grocery shopping). The three of us were starving at dinner time and ordered four big plates to share with leftovers for lunch the next day.

First of all, the Three Spice Chicken was very good. They used thigh meat so it’s still juicy and the marinate really came through. It was a decent portion, too, with a lot of chicken cubes for the meat lovers at the table. Even though it didn’t have a lot of sauces, the savouriness, the umami flavours, worked well with the rice.

Three Spice Chicken

The One Big Bag Mix Deep-Fried Item (lol pardon the funny name) caught our eyes. How big is the bag? How many types of fried goodies are in the bag? It was quite big – big enough to be an entree on its own – and it’s only $9.95. And it did arrive in a paper bag. It had a combination of classic Taiwanese fried goodies – popcorn chicken, tofu, tempura (i.e. fish cakes) and pork rice cake (pressed pork blood and rice concoction). You can’t go wrong with the chicken, tofu and fish cakes; they were crispy on the outside and soft and spongy (for their own reasons and in their own rights) inside. The seasoning was quite good, too, probably good for eating with beer. The pork rice cake, on the other hand, was an acquired taste thanks to the flavour of cooked pork blood. I’m fine with it but even so I can’t eat a lot of it. This big bag came with skewers to resemble street eating so it was fun to eat.

One Big Bag Mix Deep-Fried Item

Don’t be fooled by the name Butter Mushrooms Pot, because it actually has clams in them (fortunately, we could tell from its Chinese name). (more…)

Read Full Post »

There was once a restaurant called Chill. It was on a quiet section of Kingsway. With its dark awning and dim lighting, no one ever knew its existence. And before you knew, it closed down.

Not too long after, a new awning came to take its place. Its name was 508 Bistro. With a little more flare and a little more colour, the restaurant was revived.


Just the fact that they had an awning that was visible in the dark, and a brightly lit interior that made me realize it was open, was enough to convince me to give them a try. Chill wasn’t terrible, but I had only found out its existence because my friend worked there. It’s a wonder how anyone found that place at night.

508 didn’t even bother changing the interior (not that it needs to be changed), they just turned on the lights, and the people came.

What went in

Hungry from the start, we came here for a quick dinner. We ordered an appetizer, two rice, and two dishes. There were a few creative menu items mixed into the usual affair. For example, the Kong Pow Century Egg.

Kung Pow Century Egg

For those of you that aren’t in-the-know, Century Egg is this disgusting looking black preserved egg. And as with many things that look awful, it’s delicious beyond belief. And the only thing that stops me from having it for breakfast is the ridiculous amount of cholesterol in it. You wouldn’t think so, but the sweet and tangy sauce in this dish went well with the Century Egg. If you are open to mixing strange flavours, give this a try.

Stir-fried Lamb with Cumin Spice

Our other dish was the much more common Stir-fried Lamb with Cumin Spice. This is a well-known combination in Chinese dishes, and difficult to screw up. (more…)

Read Full Post »

%d bloggers like this: