Top Gun J&C Restaurant - Review 2

Restaurant: Top Gun J&C Restaurant

Cuisine: Chinese/Asian/Dim Sum

Last visited: February 21, 2010
Area: Richmond, BC

Unit 2020 Excel Centre, 8766 McKim Way (2^nd floor)
Range: $20-30

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5 (moved up .5, tried more stuff)

Service: 4

Ambiance: 5

Overall: 5

Additional comments:

• Part of Top Gun Group
• Considered a high end dim sum restaurant
• Traditional and creative dim sum dishes (mostly traditional)
• Japanese sushi and sashimi available
• Cantonese cuisine
• Discount if you arrive before 11am
• Ordering form service
• Busy, but plenty of seating
• Fancy set up
• Private room available
• Breakfast/Lunch 9:30am-3pm
• Dinner 5:30pm-10pm
• Closed Wednesday
• Reservations recommended
• Some parking available

**Recommendation: Steamed Diced Pork & Shrimp Dumpling, Baked BBQ Pork Bun, Deep Fried Fish Ball w/Clam Sauce, Steamed Beef Ball, Fried Vermicelli in Homemade Style, Pea Tips and Geoduck rice rolls, Steamed Sponge Cake, Red Bean Almond Tofu with Amaretto, Fried Rice Wrapped in Lotus Leaf

Top Gun J&C Restaurant is part of the Top gun Group so it is considered a higher end dim sum Restaurant. It competes at the level of Kirin Restaurant and Rainflower Chinese Restaurant.

So I’ve been here numerous times and this was my second visit for a continuation of Chinese New Year brunches.

The 1^st Chinese New Year brunch review at Top Gun J&C Restaurant.

The dessert at Top Gun J&C Restaurant.

On the table:

Pan Fried Radish Cake 3.5/6

• Or pan-fried white turnip cake. (Not sure what it’s called on the menu) $4.75?
• This is a traditional dim sum dish to order during Chinese New Year; although it is also a common dish all year around.
• It’s made in house and available ‘raw’ or not pan-fried (to give as gifts) during Chinese New Year and other traditional Chinese holidays.
• It’s a bit sticky and gluey in texture. It’s made of shredded radish of Chinese daikon, which is neutral in flavour. It’s not spicy and not really sweet either. The radish cake is very soft and the flavour comes from the bits of sausage, dried shrimps and Shiitake mushrooms they add to the mixture.
• The ones here are good, but I’ve had better. They’re a little firm and not soft and creamy enough and the edges could be fried crispier. I could also use more Shiitake mushrooms in the mixture.
  

Pan-Fried Taro Cake 3.5/6

• $4.75?
• This is another very common dish to have during Chinese New Year that is also available all year around.
• It’s almost like the pan fried radish cake but it’s a bit drier and starchier in texture. It’s more potato like and not as creamy.
• It’s a savoury cake made or shredded taro root (which is basically a starchier potato-like vegetable), rice flour, Shiitake mushrooms, sausage and maybe some ground pork as well.
• I actually think they did a better job with these than the pan fried radish cake, however I’ve had better of these too. These ones were a bit too firm again. They are firmer than pan-fried radish cakes, but even relative to other taro cakes they’re still a little too firm and a bit too dry.

Scallops and Black Wood Ear Mushroom Rice Rolls 4/6

• $7.50
• This is one of their specialty items and I haven’t seen them offered anywhere else.
• They’re a bit expensive, but that’s because there are huge scallops in them! They’re big white fresh scallops, not dried ones. Although it would taste delicious with some dried scallops in there as well.
• I wish I got a picture, but you can see the big round scallops underneath the rice roll skin.
• I’m not sure if black wood ear mushrooms were the right match – the crunchy texture (cartilage like) kind of threw me off with the soft yet meaty scallops. I would have preferred Enoki mushrooms instead.
• They didn’t have much black wood ear mushrooms in there anyways though.
• I found it a bit bland and the only flavour was pretty much the sweet soy sauce and natural scallop taste.

**Pea Tips and Geoduck Rice Rolls 5/6

• $7.50
• It’s pretty much sautéed pea tips and geoduck wrapped in rice rolls.
• This is another specialty item that isn’t offered anywhere else. It’s their in house recipe and not traditional, but still very good and very gourmet. So it’s a bit pricier again.
  

• The geoduck is a type of clam, so it almost tastes the same. It’s chewy and they don’t overcook them here, so they are still tender. They give you lots too and they’re cut in nice bite sized pieces.
• I really liked the pea tips in here. A unique flavour combination that worked well. It was a very hearty stuffing for the delicate rice rolls, but I still liked it. Lots of textures – soft, chewy, crunchy. I liked it! The ingredients held well with the sweet soy sauce you eat them with too.
• Good example of messing with a good thing…and it actually working.
  

**Fried Rice Wrapped in Lotus Leaf 6/6

• $10.95
• This is also quite pricey, but it’s good and they execution is done really well.
• It was very fresh and made upon order. I liked the presentation as well.

• It’s a pretty big pot of fried rice with pieces of salted egg yolk, scrambled egg, pieces of white meat chicken, baby shrimp, a few minced up Shiitake mushrooms, and sliced Chinese broccoli stems.
• It was very flavourful rice and has the same flavour as sticky rice. It’s not sticky though and the grains are separate. They did a great job with the frying.
  

• The yellow pieces that look like squash is the salted egg yolk. I love these! It maybe an acquired taste though. It’s very dry and very crumbly in texture. It’s quite firm and it has a very potent salty flavour. It almost has a bean like salty texture and tastes like fermented food. Well it is – it’s a salted duck egg (did I lose you!? I didn't want to say it and scare you off...) but it's a preserved duck egg. It’s the same egg they use in the centre of Chinese moon cakes.
  

**Steamed Sponge Cake 6/6

• $4.50
• This is a very popular Chinese dessert served during dim sum.
• The one here is very good! It’s hot, fresh, and made upon order.
• It’s very soft, light, fluffy, and very lightly sweetened.
• It tastes like egg rolls or Chinese egg balls in sponge cake form.
• It has a slight almond-y flavour and I loved the presentation! I’ve never seen it served like this. I ate the middle part…I usually don’t care for this dessert…but this one was great! A lot of Chinese people love it.

Shanghai River - Review 2

Tan Tan Noodles

Restaurant: Shanghai River
Cuisine: Shanghainese/Chinese/Asian/Dim Sum

Last visited: Multiple - October 17, 09

Area: Richmond, BC

7831 Westminster Hwy

Price Range: $20-30

1: Poor 2: OK 3: Good 4: Very Good 5: Excellent 6: Tres Excellent!!

Food: 5

Service: 3

Ambiance: 4

Overall: 4.5

Additional comments:

• Known as the best/Richmond's most popular Shanghai restaurants
  
• Higher end Shanghai/Chinese Restaurant in Vancouver/Richmond
  
• Hit or miss items - but when it's a hit it's a big hit!
• Busy/Crowded/Line-ups all the time
  
• Reservations recommended
• Menu in Chinese and English - some pictures
• Shanghainese staff in front and in kitchen
• Very popular to locals/Chinese/main stream/tourists
  
• Should go with at least 8 ppl - how the menu/portions are designed
• Visible "Xiao Long Bao" (famous steamed pork dumplings) making station
• Dishes meant to be shared
• Private dining room available

**Recommendation: Steamed mini pork dumplings "Xiao Long Bao", braised eggplant with chili sauce, deep fried crab with chili & garlic.

To see my 1st review for Shanghai River

To see my 3rd review for Shanghai River

After talking to my friend from Shanghai I have learned that Shanghai River is not really authentic Shanghainese food. It's still good, but just not authentic. I can see where she's coming from because I've been to Shanghai and when comparing the food I get it.

It's true the dishes here are influence by Chinese/Cantonese cooking. The food is still good, but it's just not authentic Shanghainese. They need to cater to the tastes of the majority so being in Richmond - it's no doubt that the food will have a Chinese/Cantonese flair.

For the record we ordered 16 steamed mini pork dumplings aka "xiao long bao" between 2 people. Don't think we missed out! ;) I just didn't bother to write about it again because it's already in my 1st review for the restaurant.

On the table:

• Pan fried pea tips 6/6 (Just depends on if you like the veggie though)
  
• These are stir-fried snow pea tips. I love this vegetable. It has the flavour of snow peas and the texture of a firmer and sturdier spinach. It kind of tastes like it too, but better.

• They make it really well here and it's a simple recipe, but who cares when it's good. You get a lot of it too, a nice pile enough for 4-6 no problem.
  
• It's not oily even though it's pan-fried and they saute it with a light soy sauce to give it some saltiness and flavour. Nice and healthy .
  
• They style if more Chinese than Shanghainese.
• Tan Tan Noodles 4.5/6
  
• This is the most unique way I've seen tan tan noodles done. There's definitely a professional chef in the kitchen and his take on it was solid - although I don't know how "authentic" it was .
  

  

• I have no idea how he made the soup base. It was served with this thick creamy and frothy layer - it looked like a latte! It was really flavourful and I think it could have been a mix of sesame and peanut butter sauce. There were some finely ground peanuts, but not enough of them. There was also lots of finely ground black pepper which is different because usually it's just spicy from all the chili oil they use.
• It wasn't actually that spicy for me. It wasn't that oily either, which means it wasn't as "authentic" because Shanghai food, and especially this dish, is really really heavy with oil. This is traditionally supposed to be served with red chilies too, and those were nowhere to be found. Nonetheless I still though the soup tasted great.
• The sliced cucumbers are great because it lightens up the dish and cuts through all the richness and spiciness.
• The noodles are nice and fresh and made in house. They absorb really easily though and got soft quick.
  
• The could have used more mince pork because there wasn't that much at all. Actually everything was just a bit too minced and finely ground...it almost became powdery. The pork was so minced it blended in with the peanuts.