Richmond, B.C., Asian Food Lover’s Paradise


The Richmond Night Market runs May thru September

With so many readers traveling through Vancouver B.C. we like to inspire side trips and special places that we think our readership would like.  Richmond, B.C., is one those special gems we want to share with you.

Minutes from the Vancouver, B.C. airport, Richmond is an Asian food lover’s dream.

With a setting along the famous Fraser River, Richmond has about 400 Asian restaurants for its 200,000 residents, or, one for every 500 people, and the quality bar is very high, even in the mall food courts.


The bar is set very high for Asian food in Richmond, B.C., and that includes mall food courts.


Great store, with products not easily found in the U.S., abound in Richmond, B.C.
Yes, you can stock up on Malteesers, too!

With a nearly 70 percent Asian population, almost half of which are from China, a visitor can count on some scrumptious and varied fare.  Add to this amazing variety of restaurants the renowned Richmond Night Market with its 80 food stalls, and you’ve landed yourselves in the middle of a foodie heaven!


Many Richmond, B.C. restaurants put their fare right on the window.

We checked into the Radisson Hotel, just a short walk from the Aberdeen light rail station.  There are plenty of well-known hotel brands in Richmond, but the Radisson is particularly handy to the airport and light rail.  What this also means is that you can get to downtown Vancouver without getting into a car by walking the short distance to the light rail.


The Radisson at Richmond, B.C. is steps from the light rail station that will take you to downtown Vancouver.

A foodie friend and I found ourselves dining a deux on the first night of a 3-night stay and headed for the Shanghai River Restaurant after walking the borders of the main restaurant district.  Note: Walking, very good idea.  Much food. Fortunately Richmond is flat and great for burning off a big meal on foot or bicycle.


The Parker Place BBQ store.

The first thing we noticed at the Shanghai River Restaurant was that its gorgeous dining room was full of happy Asian families and tables full of intriguing looking plates of food.

Courteously greeted and seated, we tried the soup dumplings which were absolutely delicious, followed by vegetables wrapped in bean curd, pork with preserved vegetables and Black Cod.  That’s about all two people could handle, but it was exquisite and, reminded us that the best way to eat Asian food out is with a larger group so you can sample more menu items.

Soup Dumplings at the Shanghai River Restaurant

Soup Dumplings at the Shanghai River Restaurant

The large group issue was handled the next morning when the gracious hosts of Tourism Richmond gathered a table full of us for Dim Sum at Fisherman’s Terrace Restaurant in the sprawling Aberdeen Center, another short walk from the Radisson.


O, boy!  And out came the prawn dumplings, 3 mushroom soup, pork buns, barbecued pork pastry. tapioca cake, turnip cake, deep fried prawns, egg custard and steamed mini-sponge cake, to name a few items.  A hearty Richmond, B.C. breakfast!


Dim Sum Breakfast at the Fisherman’s Terrace Restaurant.


More of that Dim Sum at the Fisherman’s Terrace.


The OMG Egg Custard at the Fisherman’s Terrace Restaurant.


Yes, all of this!

Not only does Richmond have remarkable gastronomic attractions (more on those in a moment) but a short bus, bike or taxi ride will get you to Steveston Village, an engaging working seaport steeped in regional history. Plan to visit the beautifully restored historic Gulf of Georgia Cannery, built in 1894, at the Steveston Harbor. The Cannery reflects the multicultural heritage of the area and the guided tour will convince you of the rough and tumble life of the Gulf of Georgia fishing and canning industry.


Gulf of Georgia Cannery, Steveston, B.C.


Take the guided tour of the Gulf of Georgia Cannery. The history of Steveston, B.C. is fascinating.

As you walk along the wharf on your walking tour of Steveston, check out the fresh fish being sold right off the docked fishing boats.  On the wharf numerous restaurants specialize in fresh seafood dishes and the friendly locals are welcoming. (It’s Canada!).


Fresh fish for sale along the Steveston, B.C. fishing docks.


And don’t forget the crabs!

Heading back to central Richmond, just about 2 miles away, perhaps it might be time for your afternoon Pineapple Bun at the intimate Lido Restaurant and Bakery.  This place is so popular that sometimes you have to order and pay for your Pineapple Buns in advance and the hostess will tell you to come back in 10 minutes when the next batch is due out of the oven.  The buns are a real treat, with a nice pot of tea.  There is no pineapple in them, but the tops resemble pineapples, hence the name.


Pineapple Buns at the Lido Bakery in Richmond, B.C.

While we are helping you burn off all this wonderful food, it is time to guide you over to the spectacular Richmond Olympic Oval, just west of central Richmond.  Built for the 2010 Winter Olympics and the speed skating events, it has been transformed into a public fitness center, in true Canadian fashion.  It is chock-a-block full of exercise machines, basketball courts, a climbing wall, badminton and, watch out, the best ping pong players you’ve ever seen up close!  You can get a day pass to use the facilities and it is big enough to not feel crowded.  The refreshing groups of young people engaged in athletics was wonderful to see.  This really is a “worth your time” attraction like Steveston.


You’ll see some rocket ping pong at the Richmond Olympic Oval.


The climbing wall at the Richmond Olympic Oval, now open to the public daily.


Exercise bikes open for public use at the Richmond Olympic Oval.

While on the subject of athletics, if you have ever been curious about Dragon Boating,the Richmond Rowing and Paddling Centre at the nearby University of British Columbia Boathouse offers visitors the opportunity to get out on the Fraser River, under the supervision of veteran coaches and trainers.  See sidebar for contact information.

All of these attractions can be reached comfortably by bicycle and there are several bike rental outfits in the Richmond/Steveston area to serve you. A good cycling map is available listing additional resources.

Returning to our foodie world, along Alexandra Road, (aka “Food Street”), are a couple of notable restaurants to try (among many).  The first is Jang Mo Jib Korean Restaurant.  The name means “grandmother’s house” and serves very traditional Korean cuisine and the excellent claypot cooking.


Pork neck soup at Jang Mo Jib Restaurant in Richmond, B.C.

We tried Pork Neck Soup, the delicious short ribs and Korean traditional sausage (Soon Dae Jub See).  The kim chee was varied and delicious as well.


East meets Northwest at Richmond, B.C.

Our moveable feast then lurched a block away to the Claypot Hot Pot and BBQ restaurant to have some fun with this great Cantonese-style cooking.


Claypot Hot Pot BBQ in Richmond, B.C.

In the middle of the large tables are gas burners divided into sections so that different broths can be used to cook the varied food items, which on our visit included soup bases of Szechuan Spicy, Parsley and Preserved Egg, Satay and Peppered Pork Stomach.  Into these sauces we cooked: Short ribs, pork belly, sliced lamb shoulder, and meatballs of fresh prawn and minced dace (fish).   We also deep fried some fish skin and spicy pork ear.   For our vegetarian palate we also cooked tofu, gluten, garland chrysanthemum and lotus root.  The tastes were amazing and this style of cooking is especially fun when you have a table full of people.


Famous Chef James, with his wonderful food and sparkling personality at the Richmond Night Market.


Lovingly cooked octopus at the Richmond Night Market.




Insanely delicious fried potatoes at the Richmond Night Market.

Lastly, if you are traveling to Richmond, B.C. between May and September, you are in for a special treat if you visit the Richmond Night Market, open Friday, Saturday and Sunday evenings.   During our visit, there were 80-plus food stalls, ranging from Chinese, Korean, Japanese, Filipino, Vietnamese and varieties in-between.  Bring your appetite and be prepared for some real fun.  It teems with people from all over the region as well as tourists and the management monitors food prep and keeps the grounds very clean. The Richmond Night Market is accessible via the light rail (Bridgeport Station) and sits close to the Fraser River, so bring a light jacket or sweater to keep the night chill at bay. Be prepared for lots of food and fun.


The wonderful, colorful and meditative Kuan Yin Buddhist Temple in Richmond, B.C.


Some of the extraordinary art at the Kuan Yin Buddhist Temple, Richmond, B.C.

From now on, spending at least 2 days in and around Richmond, B.C. is going to be part of our trips to Vancouver.  Discovering the convenience of the light rail system and recognizing that Richmond is a full-on Asian food celebration were two highlights of our visit.  One thing that stands out is how most people of Asian descent appreciate a wide range of cooking styles from around Asia.  This translates into a large community support base in Richmond and it is enjoyable to see.  Food brings the world together.  Perhaps that accounts for the happy families we saw in Richmond.  Don’t miss it!

Some helpful links for you:

Tourism Richmond:

Richmond Night Market:

Richmond Olympic Oval:

Steveston Village:

Gulf of Georgia Cannery:

Caesar Salad

Of course we have to credit Chef and Restaurateur Caesar Cardini for this one.  Chef Cardini opened his restaurant in Tijuana, Mexico in the 1920’s when Tijuana was a hot destination for the Hollywood movie and art crowd.  He was originally a restaurant owner in California and this was an expansion of his business to avoid Prohibition and to capitalize on a popular destination.  Later, he produced a line of dressings that can still be found on supermarket shelves.  This recipe was given to me by an old friend named Quito and I’ve used it for years.  Many Caesar Salad makers have their own personal takes on the salad and here is what I do:

First, you have to make really good croutons!  Your guests will love you for them.  You can even tease them with a small bowl of them with cocktails.

Here are the ingredients to make croutons from a full-size baguette:

2/3 cup extra virgin olive oil

3 tablespoons salted butter

3 garlic cloves, minced or through press

1 tablespoon dried basil flakes

Pre-heat oven to 325 degrees F.

Taking a nice long baguette, such as the one shown here, sliced into four sections for

easier handling.  Note:  Always keep your eyes on the work when slicing and make sure

you develop a style to keep your fingers away from the blade.

Baguette Slicing for Caesar Salad Croutons

Slice length-wise in half

Slice the baguette sections in half, lengthwise, then make longitudinal cuts, minimum 2 cuts.  Most croutons are best savored if they are medium-sized, about 3/8″ cubes or so.

Then make the final crouton cuts at 90 degrees to the longitudinal cuts for get your individual croutons.

Longitudinal Slices



Final Crouton Cuts

Put all your croutons in a mixing bowl.

All your croutons in one bowl

In a sauce pan, over low heat, melt the butter in the olive oil, add the garlic and basil flakes, stirring until combined nicely.

Combined Oil, Garlic, Butter and Dried Basil Flakes

Then pour mixture over croutons a little at a time, tossing crazily so that everyone gets their fair share, until entire mixture has been added.  Continue to toss crazily.

Adding Mixture to Croutons

Tossing Croutons Crazily Yet Democratically

Prepare a cookie sheet  (I line mine with aluminum foil) and transfer the anointed croutons from the bowl to the cookie sheet making sure they are not lumped together too much, enabling uniform baking.

Croutons Ready for Oven

Now they can go into that 325 degree F. oven.  They will need at least 20 minutes but check on them periodically in case the oven is not temperature-accurate…and, ovens, you know who you are.

While the croutons are happily cooking away and the house starts to smell REAL good, I usually make the salad dressing.   I’ll tell you how to do that in a minute but first I’ll jump ahead to bringing the croutons out of the oven, and how they should look.

They should start looking golden brown.  Reach in and grab one and taste it when it cools off.  It should be crunchy.  It they are golden brown and crunchy, they are done.  Take ’em out.  I store the extra croutons in a plastic bag inside a plastic food container.

Golden Brown and Crunchy Croutons

Now lettuce make the dressing!  Note:  THIS RECIPE IS FOR A LARGE AMOUNT OF DRESSING, intended for a large group or for several Caesar Salads over a week period or so.  I will discuss storage after we make the dressing…

To start with, let’s list the dressing ingredients:

1-1/4 cups extra virgin olive oil

1 can of anchovy filets or 1-1.75 ounce tube of anchovy paste

3 cloves garlic, finely minced or through a press

2 tablespoons Dijon mustard

1-1/2 tablespoons Lea & Perrins Worcestershire sauce

1/2 tablespoon coarse ground black pepper

1 tablespoon white wine vinegar

Juice of 1/2 lemon

3 tablespoons finely grated, aged Reggiano parmesan cheese

No egg in this recipe.

First, in a nice-sized mixing bowl, combine the anchovy and the garlic in 1/4 cup of the extra virgin olive oil until you get a nice even mixture.  I tend to use a fork for this combining operation.  It should sort of look for like this.  Not pretty but nicely combined.

Combining The Anchovy, Garlic with 1/4 cup Extra Virgin Olive Oil

Next, add the Dijon, Worcestershire sauce, white vinegar, black pepper and lemon juice and combine with the anchovy, garlic and oil mixture already in the bowl. I start using a whisk here as I find it works better.  After very thoroughly mixing these ingredients together, start slowly whisking in the cup of extra virgin olive oil and whisk away until all the oil is added, then start to whisk in the finely grated Reggiano parmesan and whisk more, really working to combine that cheese into a nice marriage with the rest of the family.  It should look like this:

Caesar At The Finish

Now, here we are with large quantity of dressing.  What do we do?  I use an array of jars from preserves, artichoke hearts, etc., etc.  Jars about 8-12 ounces in capacity. They should be glass and have a good sealing, screw-on cap.  If you are bringing a Caesar to your friends’ for dinner, these little jars are great (and you still can have some for yourself at home).

Carefully pour (funnels work here) the dressing into one or more of these storage jars and stir/whisk the dressing while you are pouring (you can do this) so that the ingredients of the dressing go into the jar proportionately.  In other words, when you go back to the jars, you don’t want it to be all oil and/or all anchovy.  Store these jars in the refrigerator.  I usually feel safe about the dressing jars, when properly refrigerated, for at least 8 days.  Take a jar of dressing out of the refrigerator at least an hour before serving and be sure to stir all the ingredients in the jar uniformly before putting on the salad.

Nice!  We’re about ready to put it all together for your guests.

Wash and spin (get a spinner if you don’t have one yet) fresh, crisp Romaine lettuce leaves until dry.   I figure one head for every two people. If the salad is the main course, one head per person is what I use.  Remember the croutons will add bulk to the salad.

Break Romaine leaves into a large salad bowl. I try use a bowl that prevents salad and croutons from flying out while I toss.  Add croutons to your personal feeling about croutons per square inch, but remember that you can always add croutons to the salad.

Now, making sure that your dressing is stirred to make it uniform, start with about 1/4 cup  of dressing over the lettuce and croutons and toss thoroughly.  You’ll be surprised by the coverage with your tossing.  You can always add more, or even have a little mini-pitcher at the table in case a guest needs more.  No drinking directly from the pitcher, however.

So we’re tossing, we’re tossing and, finally, add some coarsely shaved Reggiano parmesan over the top and, right, toss some more, just enough to get that cheese married (there’s that word again) to the salad and TA DA!  Bon appetite!

Caesar Is Served

Special thanks to Chef Cardini, Quito and to La Muse, Lucinda, for the photography.

Also special thanks to the kitchen of Bino and Marty.