Chiu Chow (or Chaozhou) is a city on the far east side of the Guangdong (Canton) province. Where as most foreigners are familiar with Cantonese cooking, Chiu chow cuisine is popular in China or in Chinese communities overseas. With bolder flavours and traces of influence from neighbor provinces such as Fujian and Taiwan, Chiu Chow dishes specialize in preparing seafood and vegetable. Besides similar techniques that are used in Cantonese cooking, Chiu Chow chefs develop flavours from slow braising in specialty marinade, and served their dishes with a great variety of pickles and sauces.
My Experience at Top Chiu Chow Cuisine in Richmond was overall decent. While the bolder flavours seemed lacking, the ingredients were fresh and presented beautifully. The Fish Balls and Sui Choy (napa cabbage) Hot Pot sounded quite simple, but with the touches of dried fish, roasted garlic,and Chinese celery, the vegetables and the broth was delicious. Although the fish balls, supposedly the star of the dish, were relatively mild in flavours. The Oyster Omelette was thick, luxurious, and paired perfectly with plain congee. Although the congee here was more Cantonese than Chiu Chow style, which levitra buy online were supposed to be more watery than glutinous. Chiu Chow Peppery Chicken was a hit. The thinly sliced chicken breast meat had a perfectly tender but slightly firm texture, the taste was pleasant but also complex, and the company of deep fried kale chips just made every bite more fun on the taste buds. The only slight disappointment of the evening was the Braised Goose Cold Plate. The goose meat was a little tough.
After all, This restaurant did provide quality food and I quite enjoyed my dinner. But I would need more convincing to consider it as an authentic Chiu Chow restaurant. However, I would come back here to give it another chance.