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Location: 2130 Kingsway, Vancouver, BC
Phone: (604) 438-6669 [Telephone Reservations accepted. Lunch: 8+ required] | Hours: N/A
This was my second time at NingTu Restaurant. This is a Shanghai Restaurant, but the owner speaks and understands full Cantonese and Mandrain. The first time I came with my girlfriend on a Saturday evening and we thought it wasn’t a bad restaurant at all, besides the look of it. So, we are back for a lunch with my family. More people, more food. Their lunch menu is a little different from their dinner menu too. I wanted to book a table for lunch on a Saturday afternoon, but the lady on the phone said that I need at least 8 people to book a spot for lunch! I was a little overwhelmed as I booked a table for 2 last time for dinner. I’m guessing they had way more customers for lunch than dinner.
I hadn’t had much say into what we ordered because I arrived late. So the ‘rents did all the ordering.
The deep fried pork chop and dan dan noodles is one dish. But, they were just smart enough to separate the two. The pork chop was crunchy and well deep fried. The noodles tasted alright, it wasn’t bad at all. But, I just had better. The noodles were less bouncy and tender as I expected. However, the soup base was just right.
This was an interesting combo. A dish of pan-fried pork, green onion, and preserved vegetables are serve wrapped in a baked biscuit. The biscuit was crispy on the outside and soft on the inside. It was my first time having this dish, not a bad combo at all.
The rice wrap is basically a chinese deep fried donut with dried shredded pork wrapped inside a huge plank of rice, just like a sushi roll. Nothing particularly spectacular about this one.
It isn’t a full Shanghainese meal without the XLB. XLB is like the soul of all Shanghainese meals. It almost determines if this is a traditional Shanghai restaurant. If you can’t get the basics right, you just can’t get it right. I can tell you straight up, this is not the best place for XLB. There are quite a bit of places that has better XLB. You can probably tell by the picture they aren’t very good with their XLB. However, these dumplings do hold tremendous amount of juices in them. Other than that, not much special to be said about the XLB.
Aside from the famous XLB, the pan fried pork bun is also a popular dish amongst Shanghainese food. I found the pork buns to be a bit too oily and the bottom a little burnt. It’s hard to get it right as the temperature has to be on medium-low to make the bottom crispy, but the inside was filled with juice just like the XLB.
The pan fried pork dumpling was pan fried to perfection.
The Chives Dumpling is made a little different everywhere, some places deep fried and some pan fried. The chives dumpling here were quite juicy on the inside. However, the fact they made it deep fried just wasn’t for me. I liked the pan fried version at Metrotown Crystal Mall food court.
There are many types of Chinese noodles. “Lin Go” is one of them, as Chinese calls it. This particular type of noodle is chewy in style and usually stir fried with meat and preserved vegetables. In this dish, bamboo shoots as well.
I saw a lot of people order this dish the last time I was here. So, I was curious and ordered this dish. It’s a deep fried fish wrapped with seaweed batter. It wasn’t as good as expected because it felt really oily to the mouth and the batter was rather thick.
I’m not sure what this dessert is called in English. But, this is a very popular Shanghai dessert originated from Beijing. It’s called “Gao Lik Dou Sa” in Cantonese. It’s made from whipped egg white and filled with red bean paste topped with icing sugar. The dish was not bad, I have tried this dish at different restaurants because it’s one of my mom’s favourite dessert dish.
Until next time.