![]() Perfect for those who aren’t big on sugary dessert.ġ128 W. We couldn’t leave without something sweet, so we got a round of Steamed Mashed Taro Buns. Dark and white meat is sautéed in a lovely dark sauce with bits of crisp basil and whole garlic cloves. We also fell in love with the Simmer Chicken w/Basil & Triple Sauce. Poke the dumpling and let the broth release onto the spoon, and then pop it in your mouth. They also provided me with instructions on how to properly eat soup dumplings don’t just shove it in your mouth! These are the best dumplings I’ve had since I’ve been in NYC. The filling/broth ratio was absolute perfection. Everything is so freshly made the soup dumplings gush out of the wrapping with pork juices and flavor. When you first enter, you can see the cooks making the dumplings in house. ![]() This place was my favorite from the entire trip. Now we just to plan to fly back up to Vancouver whenever we get a craving…ġ719 Robeston Street, Vancouver, BC V6G 1C8 Luckily, we found one just as good, if not better. So one of our goals in Vancouver was to find soup dumplings as good as our beloved Grand Sichuan. We’ve tried almost all the dim sum places in Northern and Southern California, and we can’t seem to find any nearly as juicy. My boyfriend and I had the best soup dumplings at Grand Sichuan in East Village, NYC, and we haven’t been able to find good ones since. Anyway, below are a few of my favourite foodie highlights from my 3-day vacation. I was only taking a look, but it may come in handy one day. Even after I came home, I even went as far to look into professional realtors such as Eddie Yan, as one day I would love to call this place my home. ![]() I fell in love with Vancouver and I can’t wait to come back here one day. It’s only a 3 hour flight, English is the main language, going through their customs is shockingly easy and the weather is a perfect break from the heatwave (it’s 99 degrees in October, not the pumpkin spice weather the other Girls on Food are enjoying…). It opens at 10 am and is a huge place, so we were able to walk up at 10:30 and get a table without waiting.Vancouver, BC is a great weekend getaway for anyone on the west coast. On this particular sunday, it filled up by 11 am. Another excellent dish was the fried shrimp turnover. The wo kwok (fried taro) was pretty good, as was the shu mai (pork dumpling). Excellent were the small baked pork buns and the chive dumplings. Maybe it sat too long in the serving cart. Also, consistency was a small problem - our first serving of shrimp dumpling was truly excellent (5.0), and so we order a second order - which was a shadow (3.5 maybe) of the first order. What made the experience less than 5.0 was perhaps its over-reliance on white pepper or some similar spice that was apparent in many of the dim sum dishes. It is as good as many top quality dim sum places in. Just a shade lower in quality than Koi Palace in DC and the HK Lounge I in SF, this place deserves a try if you are in the area, like I was recently. ![]()
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