Address: 11590 Cambie Road, Richmond, BC6V1G5
Kiyo Sushi is located in the less busy area of Richmond. It doesn’t look like the fanciest Japanese restaurant, but the food quality is up there among the best. For dinner, we ordered four dishes.
Salmon Aburi Sushi – $15
True to its name, this sushi roll is loaded with salmon. There wasn’t any “fillers” (e.g. avocado, cucumber, or imitation crab meat) inside; it was straight up a huge chunk of salmon sashimi! The charred salmon on the outside not only added a different flavour, but a melt-in-your mouth texture as well. Don’t underestimate the tiny bit of greens up top. Seriously, those gave the sushi roll a sophisticated aroma.
Negima – $7.50
It may look like chicken, but it is actually grilled tuna on the skewer. It was nice to eat fully cooked tuna for once. The flavour wasn’t too heavy, as the skewers weren’t drenched in soy sauce. Texture-wise, the fish was like a very tender chicken breast. Continue reading
The Molangs are back to eating in 2017!
Location: Continental Plaza, Richmond, BC
Indecisive again about what to have for supper, we ultimately chose Old Xian’s Food because it looked like they serve inexpensive noodles that are somewhat out of the ordinary (i.e. not ramen or the Hong Kong style pick-your-combination noodles).
We are 99% sure that this restaurant recently moved to Yuu Tapa’s original location. The interior layout looked too familiar; it just had a different wallpaper. Nothing special about the ambiance. The place was clean, well-lit, and spacious enough.
There is quite a vast selection of noodles – beef, pork, and lamb. All of their noodles were supposedly hand-pulled by the chef. The two that we chose were what we thought were the most appealing at the time.
Braised Pork Belly Noodles -$9.50
This was what they called a “half-soup” noodle. What they meant was that the soup was thicker (almost like a dipping sauce), and it didn’t fill the bowl to the brim. The pork was very delicious. It was so tender that it melted in our mouths. The soup/sauce was a tad too salty for our liking.
They let us choose our own noodle type: broad, thin, or “Baing Baing”. Obviously, we chose Baing Baing out of curiosity. We learned that Baing Baing is even wider than their broad noodle. It also had more bite to it. In our bowl, I swear there were, in total, two strands of noodles! To be fair, those were extremely long strands. Because of the large length and width, we found the noodles rather difficult to eat (and share). Continue reading