JiangHu Taiwanese Pot & Wok Cuisines is located in Richmond serving up Taiwanese Pot & Wok dishes. This new concept brings together authentic Taiwanese pot dishes and creative stir fry cuisine to Vancouver.
We were glad to see a different type of Taiwanese restaurant that isn’t a bubble tea cafe or beef noodle shop. Don’t get me wrong, I love those places, but we wanted to see more diversity in Taiwanese cuisine and this is what we were looking for.
They meld distinctive Taiwanese flavours with modern culinary techniques and local produce that gives JiangHu it’s unique Vancouver twist. Plus, all the dishes are large and meant to be shared.
We were invited by JiangHu to check out a few of their signature dishes on the menu.
Interior
The space is bright, nice and modern. You’ll find smaller tables as well as larger ones for bigger groups.
They do accept reservations on their website via OpenTable for small to larger groups (20+). If you need anything specific, just give them a call.
Menu
Deluxe Seafood Platter
This is one of this signature dishes and it’s filled with fresh seafood like lobster, crab, clams, scallops, white shrimp, mussels, and seasonal veggies.
It’s a pretty huge portion served on a large plate that will just make your friends and family want to take a lot of photos. For $188, this serves about 4-6 people. When it arrives at the table, they tell you to heat on simmer for 5 minutes to incorporate the fresh seafood with the sauces.
There are 2 types of sauces you can choose from – spicy or beer steamed with garlic. The spice level can be adjusted to suit your spice tolerance from mild to very hot. The beer steamed with garlic is very fragrant.
The seafood platter was cooked very well and you can taste the freshness of the seafood. Our favourites were the crab and the lobster, but hard to go wrong with these items. The only thing that wasn’t up to par was the scallop vermicelli, which felt greasy and not as much flavour. Other than that, it’s a solid dish that is great for groups.
This also comes with a jug of Wintermelon Tea.
ShaoJiu Chicken Pot with Full Bottle of Wine
This was a very exciting dish as it was lit. When it’s set on fire, everyone in the restaurant notices. The chicken pot incorporates a lot of medicinal properties and ingredients. These items are stewed for over an hour.
With the inclusion of the full bottle of wine, it wasn’t too alcoholic at all. The chicken is really tender and flavourful. It’s balanced really well and the soup is also tasty. With this pot, you can always add on extra items to make it more full like veggies or other proteins. It’s a great item for the winter.
Stir Fried Lobster with Glutinous Oil Rice
This is another signature dish on their menu. Typically made with red sturgeon, they have replaced it with lobster to incorporate the freshness of the East Coast. They stir-fry sakura shrimp with steamed glutinous rice, then add sliced pork belly, mushrooms, scallions crisps, and then topped with sesame oil and soy sauce.
The dish was delicious and comforting. The lobster was also meaty and tender. The lotus leaf also gives a lot of flavour to this dish too.
Stir Fried Chicken Pot
The chicken is stir-fried with a variety of seasoning and spices to have a very aromatic and fragrant dish. It does pack a punch of spice, so its not for those who can’t tolerate spice, or you can ask them to make it less spicy.
Taiwanese Burgers
The Taiwanese Burgers are a bit on the pricy side as you get 2 for $14.95. The pork belly meat is marinated for 2 hours and then wrapped with gio bao and topped with peanut powder, pickled cabbage, coriander, and plum sauce. It was pretty delicious and the pork belly does melt in your mouth. Definitely one of the better ones we’ve had in Vancouver.
Stir-Fried Lamb and Vegetables with Satay Sauce
The sliced lamb meat is stir-fried with their house-made satay sauce and paired with the crisp dark green leaf. Another tasty dish but it does have a hint of spice to it too.
Taiwanese Oyster Pancake
The oyster pancake was delicious as there was a good balanced of oyster, cabbage, and eggs. They cake it really thin so it does get crispy. Very enjoyable.
Deep Fried Sweet Taro Ball
This was delicious. It is fried but not greasy or too sweet at all. A great dish that reminded us of Taiwan. It’s not at a lot of restaurants in Vancouver, but we just devoured these up.
Deep Fried Oysters
Another delicious dish. The oysters were plump and full of flavour It is also served with shrimp chips which is a nice touch.
Deep Fried Fish Skin with Egg Yolk
When you know, you know. Deep-fried fish skin is a huge trend right now, but rightly so because its so delicious. Tasty and crispy. Music to our ears every time we munch on these.
Popcorn Chicken with Fried Yam
This is a different take on Taiwanese popcorn chicken. It was a hit and miss depending on your tastebuds. Some could take the plum, some found it a bit hidden.
Octopus Beak Balls
This was really good. So tender, tasty and delicious. We haven’t seen this anywhere else in Vancouver! Highly recommended.
Grilled Pork Neck with Miso Sauce
They use pork jowl marinated in miso and other seasonings then BBQ on a low temperature. This was good and we liked the char from the BBQ as it caramelizes the sauce.
Final Thoughts
Overall, JiangHu Taiwanese Pot & Wok Cuisines really impressed us. All the dishes tasted great particularly their fried and stir fried dishes. Prices seem reasonable on the menu, but the bigger seafood dishes can be a bit pricey.
We will definitely be back as the Taiwanese flavours were well incorporated into the dishes.
Address:
Unit 100-7911 Alderbridge Way,Richmond BC
Website:
http://jianghu-cuisine.com
