December 23, 2012
苏杭人家 – Suhang Restaurant, Richmond BC
苏州酱鸭 (Special Sauced Duck Suzhou Style)
雪菜豆板酥 (Mash Bean Cake with Pickled Vegetables)
灌汤小笼包 (Steamed Soup Buns with Pork Filling)
上海荠菜馄饨 (Shanghai Wonton)
罗汉斋两面黄 (Vegetarian Crispy Yellow Noodles)
For a quick dim sum on a Sunday, we visited 苏杭人家 (Suhang Restaurant) as they always have great food and friendly service without a crazy line that is out the door. The restaurant was quite full but it was not outrageous. The owner, Amy, is always smiling and nice.
Suzhou cuisine is known for marinated cold dishes, especially duck and fish. Therefore, we tried the 苏州酱鸭 (Special Sauced Duck Suzhou Style). It was delicious, marinated in a sweet soy sauce. The duck was tender and the skin was not too fatty. The flavour was absorbed by the duck very thoroughly and the dish was served at a slightly cold temperature that was just right for this kind of appetizer.
A hot appetizer, the 雪菜豆板酥 (Mash Bean Cake with Pickled Vegetables), made with fava beans that have been cooked till they could be mashed slightly. The fava beans were soft and mushy but still had their shape. The texture was great in that it allowed the beans to soak up the salty flavours from the pickled vegetables. This dish was warm but light and not too greasy.
A traditional, the 灌汤小笼包 (Steamed Soup Buns with Pork Filling), was the not the best I have ever had. There was very savoury and tasty soup inside each bun but the wrapper was not thin enough. The pork filling was tasty and the buns were great, just not outstanding.
Opting for something light and soupy, we had the 上海荠菜馄饨 (Shanghai Wonton), made with a shepherd’s-purse filling. I love shepherd’s purse. It is very similar to watercress. The small wontons had very soft wrappers around the refreshing filling. The clear broth was flavourful and light, just what we were looking for.
The 罗汉斋两面黄 (Vegetarian Crispy Yellow Noodles) were very good. The noodles were nicely pan double-fried, crispy for the most part. I just love that crunch. Fried dough never disappoints. The parts that were soaking in the light sauce were soft and seemed a little over cooked. The vegetables, including baby bok choy, pan-fried tofu, black wood ear, shiitake mushrooms, water chestnuts, shredded carrot, and bamboo shoots. I absolutely loved the baby bok choy, the two fungi, and the bamboo shoots. The tofu soaked up the light flavour nicely, though. The sauce was decently thickened and light, but still flavourful.
Finally, the 多汁生煎包 (Pan-Fried Pork Soft Buns) were nicely pan-fried. The outside had the slightest crispiness with the thick dough soft but not overcooked. The inside soaked up some of the soupy liquid that was so flavourful. The filling was good but too small. One small bite and you are just left with dough.
Not pricey but not cheap either, Suhang nails the flavours. However, I do think they could give slightly bigger portions for some of the dishes. The atmosphere is nice for those who like dim sum to be more elegantly high-end, without the crowded and noisy huge restaurants and the clatter of silverware. This is much smaller and had a friendly and bright feel to the place.