Editorial Reviews
Recent expansion added private dining rooms, but reservations remain mandatory at this well-run Richmond favourite. Shanghai dumplings-bite-sized, thin-skinned, oozing with hot broth-excellent pot stickers, and goose liver sticky rice sui mai are made-to-order in the glassed-in dim sum kitchen. Our favourites from the main kitchen include a double-boiled duck soup with ham and bamboo shoots and...
by Vancouver Magazine
on September 09, 2013 from vanmag