Review Su Hang Restaurant - Richmond

So, it was wife’s birthday and we thought perhaps we can try something new and we picked this restaurant — our first time and last time. Your honesty and level of hospitality can almost guarantee your forever existence on our DO NOT RECOMMEND LIST for all my personal and business needs. 1) Peking Duck, only served with skins and barely any meats attached. It was supposed to go with cucumber strips/slices and sliced green onion, sauce, and wrap. A fact that most Chinese would know, yours, no cucumber and only a very small plate of sliced green onion enough for 3-4 bits max, even my 10-yr old asked: that’s it? see photos. 2) THEY CHARGE COLD LEMON WATER … so it took them 20 mins to get us iced water with lemon (3 cups) and we only learnt about being charged at the end. As someone who used to partner with somewhere in the neighborhood of 150 restaurants this was literally the first time Ive seen a CHARGE for iced water with lemon, and the most unacceptable thing was, when I asked the waitress why there’s a charge for that and why we were not told, she replied: oh sorry I thought you knew that. It’s the first time you guys come in maybe in the future I can void that. — so it’s optional and you just chose to put on the charge because you feel like it? $3 is a very small amount yes, but I would have appreciated the charge out-front and yes the HONESTY. 3) Average taste,normal portion, food served fast but barely any aesthetic presentation. 4) 2 adults + 2 kids 5 dishes family meal nothing fancy and ended up to be around $200 including almost $30 tips - even though we were far from being happy. That’d be the end of my respect to your business. 传统菜味道一般 特色菜没有特色 价格价值不等 服务不诚实的 造访仅此一次

I was recommended to this place by a friend, had also noticed it being one of the best places to eat in Richmond. We went right at 5pm when they opened, and I’m going to be honest, it wasn’t too great. I had read some reviews and saw that someone else had commented that their dishes came out lukewarm. I had written them off at the time, but now I have to do my duty to warn people that literally all the dishes we ordered were lukewarm as well. If this was just a one-off, fine, but the fact that someone else also mentioned it is a red flag to me. I just don’t understand how the xiao long bao can be lukewarm upon serving, the potstickers we ordered had no colour/brown (I realized after the fact that I didn’t even bother to take a pic because I was so disappointed) Friend recommended the fried seaweed fish, it was the best of the items we ordered but it didn’t blow my mind. Overall, would I recommend? No. Would I eat again if I’m in the area? No. I really wanted to like this place and never felt so disappointed…

Food was really good, Servers were nice. Although a bit pricey. Salted pork belly in clay pot was fantastic.

One of the many Shanghai Restaurants in Richmond, it did not disappoint me. if you have a large group I would highly recommend to make a reservation ahead of time Majority of the food were very satisfactory, aside for the duck is a bit dry. The Shanghai Dumpling was hot and steamy as it came out, the wrapping was nice and thin and it did not break when I was trying to eat it; my skills with Chopstick is really bad so that means something After the meal, there was a complementary jelly dessert it was nice and refreshing

After speaking of my desire to try beggar's chicken, 叫化鸡, my girlfriend surprised me by taking me to Suhang for supper. Suhang Restaurant requires you to call at least the day prior to let them know you will be joining them to eat the 叫化鸡. I've never had it before, and admittedly wanted to try it after reading about it in Jin Yong's The Legend of the Condor Heroes series. When we arrived we were greeted promptly and seated quickly as they were expecting us. Once we were sat down the waiter brought us warm water and took our drink orders. We also ordered the Garlic Cucumber with Chili Sauce (pictured), and the Pan-Fried Shanghai Noodles. No sooner did we place our order and the chicken was being brought out to the table. When the chicken came out it was wrapped beautifully in lotus leaves, and the waitress manipulated her knife and fork effortlessly to reveal the delicious bird, stuffed with rice, chestnuts and egg yolk. I'm sure there was more that I wasn't able to taste, but my North American palate was brought to life. We are as much of the chicken as humanly possible - but between two people it looked like we barely scratched the surface - and brought the rest home. I won't mind eating leftovers for a couple days at least! It's a wonderful experience, and made even better when you stop to think how much work went into preparing the meal for you. I would highly recommend it to those curious! 很好吃！谢谢！

We went in for dinner but were truly disappointed. The traditional Hangzhou dish Fish with Vinegar (西湖醋鱼) was particularly badly made and perhaps was even disgusting with strong fish smell (using a local tilapia). Another traditional dish Longjing Shrimp (龙井虾仁) was flavorless as well (no flavor of Longjing tea at all). All other dishes we ordered were just average. I don't think the restaurant lives up to its claim of "serving authentic Suzhounese dishes", nor is it worth the price.

Not sure if we came at the wrong time (5:30 pm on a Sunday), but everything was served lukewarm. The xiaolongbao felt like they were left out for a while (wrapper had kind of dried out). The rice came out lukewarm and didn't taste fresh. Overall, the flavours were decent, but the temperature was unacceptable.

My first time at Suhang for lunch with my mother. We were very impressed with their customer service. I hate to say this, but with some chinese diners, they don't care about providing good service to their patrons and yet, they still expect a tip. At Suhang, they were the complete opposite; very welcoming, attentive and even thanked us when we left. You can tell they appreciated customers dining with them. The entrees were reasonably priced and taste good too. We needed a take out container and just assumed we would be charged. But nope, nothing on the bill.They also provided complimentary desert which was a nice touch. Also for convenience to customers, they take debit & credit cards; which is rare for some asian diners. Another plus for this place because it reflects the changing times with convid in providing customers with payment options. My mom left her eye glass case and the server went out of her way to run after us in the parking to return it. We would definitely dine at this place again.

Still serving shark fin!?! Really? We walked in & walked right back out. Hard pass. Yeah, I'm sure its 'tasty' but the destruction from shark finning is brutal, unnecessary & straight up cruel. The restaurant (and customers) should know better by now :(

I came to know about Suhang Restaurant in Richmond as they are recommended in Tourism Richmond’s Dumpling Trail itinerary. Suhang is best known for their Xiao Long Bao also known as Pork Soup Dumplings. Strip Mall Restaurant with Relaxed Ambiance. Located on in a strip mall on Ackroyd Road, the restaurant doesn’t seem like much from the outside with all the blinds down. On the inside, the restaurant has a modest decor and seems like a cozy, casual place to enjoy a comforting meal.

One of the stops on Tourism of Richmond’s #DumplingTrail is “Su Huang”. The dumpling trail is a list of 9 different types of dumplings and the 20 best places to get them, as recommend by Tourism of Richmond. “Su Huang” is a smaller Chinese restaurant located in a plaza, on a side street off No.3 Road. They made it on to this coveted listing for their “Xiao long baos” alone. These steamed soup dumplings are one of the trendiest dumplings, regularly making appearances on instagram feeds. And here at “Su Huang”, they are made to order, all before your very eyes.

March 4, 2018<br/>I didn't go there at least 4 years. Their fish and parsley soup used to be good. Why not give it a try?!<br/><br/>3 of us had :<br/><br/>Steamed Shanghai dumplings --- it's big pieces (one and half half size as Shanghai river), didn't eat that big piece for long time, but the skin was too thick.. <br/><br/>Pan fried pork buns -- a lot of soup inside, but so oily.<br/><br/>Drunken chicken -- really tasty, but bones more than meat<br/><br/>Fish parsley soup --- not enough chopped parsley, used to be good... but not anymore... so disappointed... all I can taste is... corn starch water with few powder fish with a lot of egg white... not worth $14 for small bowl of soup<br/><br/>Sweet soy milk --- tasteless/ not smooth/ not homemde/ can tell bought from store <br/><br/>Chinese donut --- hard/ not puffy/ not crispy/ refried/ not fresh/ cold/ worst than t & t supermarket.<br/><br/>Cold pressed fatty pork meat --- fat more than meat / tasteless<br/><br/>Tea pots / dinnerware / table cloth are all dirty and broken.<br/><br/><br/><br/><br/>

very disgusting food, won't be back anymore. They definitely changed the chef. All foods were different than before...service was terrible..

Going way, way back to our Mid-Autumn Festival family celebration, Hitman and I had dinner with my parents and relatives at Suhang Restaurant. It was his first time for Shanghainese food. The draw for me was that my uncle had pre-ordered the Beggar’s Chicken and I was excited to see and try it.  I hadn’t known where to go for Beggar’s Chicken in Vancouver (in this case, Richmond) prior to this dinner.

Suhang seems to be representing themselves as a high-end Shanghai style restaurant, in the same league of the super popular Shanghai River nearby. But after trying a few of their popular items, I found their food decent but nothing special. The xiao long bao here are just as good as the ones at other popular spots in the area, but the dumpling broth is a little salty for me. The pot sticker skin is pretty thick, and the filling is a little dry as well. Not sure if they are just trying to stay old school on those pot stickers but this won’t work for a lot of the dumpling lovers. Although it would be nice to check out their fancy dinner menu, this experience kind of put me on the fence.

Dinner with H and some of his mum’s friends the other night at Suhang Restaurant, close to Pricesmart in Richmond. I was too hungry and got too excited by the food to take photos, but luckily snapped this one of the meat buns:. A glimpse of the dish with egg whites is on my dirty plate in the bottom left corner. Usually, the egg whites and broccoli dish comes with seafood, but we held off on that for the vegetarians. Even without meat, it was delicious! A few other places do this dish, but this is the best one I’ve tried so far because the egg whites were just so smooth.

This Shanghainese restaurant is located inside a small plaza across from Price Smart Foods on Ackroyd Rd in Richmond. The place is actually quite small compared to other Shanghainese restaurants so be prepared to wait as seats do fill up fast. . Lunch on a weekday was also no exception, the place was packed with diners as we walked in and most seemed to still be waiting for their dishes to arrive. Luckily our table didn’t wait too long and we sat down after about 10 minutes or so. I’m glad we got the table by the window in the corner so I can take some lovely snaps with natural daytime light!

I heard their boss is from a famous restaurant in Suzhou. For a real Suzhounese I should say the food here is very authentic. The taste of fish soup and meat ball (Shizitou) really brings me back home.

Invited to dinner at this restaurant. All dishes were delicious, but many were sweet ( sugar). Diabetics beware.<br/>Started with 2 appetizers: The ma lan tou was sweeter than other Shanghai resto. Two types of firm tofu curds were used, soya & plain. Sauce duck ( jang ya) was colourful, sweet and flavourful. <br/>Slated duck yolk carb came as a bright saffron yellow dish with plenty of yolk and Shanghai glutinous rice cake (need goh). It was delicious and very rich. <br/>The wonton chicken ( hot pot) had a delicious chicken broth with lots of Shanghai bok choi, bone in chicken and perk and vegetable wonton.<br/>The fish tail in bean sauce was also delicious and sweet. This was a Ling cod tail braised in a brown bean paste sauce. Large serving. <br/>The complimentary dessert soup was disappointing. It look great, but tasted very bland. <br/>I'd like to go back for the Xiao Lung Baos and beggars chicken ( wrapped in lotus leaf and baked in clay. Looked yummy!<br/>

Came here upon recommendation from a friend after I said I wanted soup filled dumplings for lunch. <br/><br/>Unfortunately the soup filled dumplings weren't as good as I'd hoped. In my personal opinion a really great soup filled dumpling is about one bite in size, filled with tasty soup and has a thin wrap. This place's dumplings were larger...about 2 bites. The soup inside was "ok" and the filling inside was too dense for my liking. So basically disappointed with that dish.<br/><br/>Other dishes; however, were pretty good. The wild vegetables with beancurd was delicious, as well as the panfried Shanghai rice cake with vegetables and meat. The onion pancake was good too; however, I would've preferred it with a little more green onions. The coconut pudding was a nice way to finish off the meal.<br/><br/><br/><br/>This meal was ok

went here on a weekday night, and definitely pre ordered a few items, ba bao ya and beggar's chicken, not really knowing what will the end result be, never the less ordered a couple different items as well, and lo and behold the beggar's chicken came in, in this restaurant they use flour, i'm pretty sure it's because of government health regulation, but i would definitely try the mud version of it next time. so far the cold dishes are definitely alright. and the duck was awesome as well, no let downs for each and every dishes that was ordered, unfortunately i didn't know where are all the pictures of these restaurant but all of them like the cold dishes that i ordered are drunken chicken, fu qi fei pian, pork tripe stew chicken, braised pork with brown sauce(super fatty but definitelly worthy to be eaten.) and there are a few more. the ba bao ya is filled with glutinous rice, and the beggar chicken i think it's somewhat similar as well, can't remember for sure, but both were excellent<br/><br/>overall my group wasn't able to finish the food, so went for da bao/take out boxes, and maybe because the food was all so good and was not being able to tell the uniqueness of each dish, i took home the ba bao ya, and after nuking it, wow it still taste better than most food that I've tried, definitely worth it. would definitely recommend the restaurant

We came here for New Years Eve dinner with my family. We had reservations but we ended up waiting for another 15 minutes, which wasn't a big deal in the grand scheme of things. The restaurant isn't very big, but there were a lot of tables for a tight fit. <br/><br/>Food:<br/>- We ordered Rock Cod with Sweet & Sour Sauce, Szechuan Style Smoked Duck, Panfried Shanghai Noodles, Deep Fried Crispy Tofu and Crab Meat with Fish Maw Soup<br/>- Szechuan Style Smoked Duck came with plain Chinese mantou and it was very good, cooked tender with a slight sweet smokey flavour. The mantou was a good side because it helped counteract some of the natural grease of the duck. This was my favourite dish.<br/>- Panfried Shanghai Noodles were way too salty, like it seemed like they added too much soy sauce to get it to become darker (when they should have just used dark soy sauce instead of light soy sauce). Noodles were generally good but couldn't get over how salty it was.<br/>- Keep Fried Crispy tofu was good but slightly bland, could have used more seasoning or pepper<br/>- Crab Meat with Fish Maw Soup was standard, it is chunky and I enjoyed the bigger pieces of crab meat in the soup.<br/>- Rock Cod with Sweet & Sour was the worst of all the dishes. The fish was deep fried too long that it became super dry and tough, and most of the dish felt like just batter and not fish. The sweet and sour sauce was also too dry and not runny enough, most of the time I like to mix it in with my rice but there wasn't even enough to cover all of the fish.<br/>- BEWARE - the rock cod they use in the Rock Cod with Sweet & Sour sauce is NOT REAL rock cod! I've been eating rock cod since I was very little so I know what rock cod tastes and looks like, even after it's been deep fried. We decided not to make a scene about it, but I won't be coming back just because of that.<br/><br/>Service was standard and what you'd get at a mid-end Chinese restaurant in Richmond, maybe marginally better.<br/><br/>Overall we wouldn't return.

The restaurant space was not big, but it was certainly busy.  The menu looked great and authentic, we were eager.We had three appetizers to share.  The cold meat was flavored well, tender and tasty, salted just right — the closest way to describe it was a tenderer, very thick cut prosciutto.A dish called “Ma Lan Tou”, 馬蘭頭 , a mix of this vegetables that tasted like a cross of celery and spinach, with shredded tofu.  The dish was delicious enough, but I wish for higher vegetables to tofu ratio.Another quintessential Shanghainese appetizer was, “kor-fu” in Shanghainese, a soy sauce braised gluten.  The gluten were spongy, and soaked up sauce of sweet soy sauce and black Chinese mushrooms that they were cooked in, the way it ought to be.My dad and I both really were excited to try the authentic hot and sour soup, and sad ...

Sorry for the lack of pictures. Family dinners are always hard for bloggers to take pictures without feeling awkward in front of 10 other people. Sorry!. Rock Cod with Sweet and sour sauce. The rock cod was very crunchy and crisp. The fish itself was not overcooked. But the sweet and sour sauce was a bit too bland and lacked depth

My parents love this place and is their top choice for shanghainese lunch or dinner. I have personal favourites including the ma lan tou and spicy wontons but they adore the pan fried rice cakes with pork chop as well as most of their other dishes.  It is also less crowded than most other places. They have dinner specialties (order ahead) that i've tried including the 8 treasure duck (very little duck meat) and clay baked chicken (nothing too special?) but overall, it is on the pricey side but the food and service are both pretty good.<br/><br/>P.S. lunch is a better deal since the prices for dim sum are cheaper!

When Akina, friend and fellow food blogger of the site thisnewera.com visited me one afternoon, she had a craving for xiao long bao. Thus, Suhang it was. I’ve been to Suhang before and personally, it’s my favourite Shanghainese restaurant in Richmond (that I’ve tried). Not only is the food consistent, but the service is considerably better than most. The interior is not too shabby – the environment even friendly, so you don’t mind spending a few hours there. If you’ve ever been to Top Shanghai Cuisine, it is a known fact that the service is pretty much non-existent. Despite how good the food may be, I still prefer going to a restaurant where I don’t feel like I’m agitating the server or being rushed.

... very crisp rice, perfectly deep fried so that each granule of rice peels off on its own w just the slightest nudge; soup was OK, but went very well w the crispy rice...

Something good and something bad. You decide. This is our second visit to this local restaurant. <br/><br/>Food: There are some good dishes. I really recommend their "Xiang Gan Ma Lan Tou". It really reminds me of those days in Shanghai. There are some dishes that are just below par. Their "Gong Bao Ji Ding" (Kung Pao Chicken) is a terrible mixture of peanut and chicken with grocery store spicy sauce.<br/><br/>Service: Terrible, I think. Once they had figured out that we didn't want to order their "chef recommended", their service went bad. The worst of all, they served everyone complimentary dessert except for us. I didn't bother to ask for it for the second time.

If you want a heart attack or stroke, by all means, eat here. Their food is dremched/ floating in grease or oil. Not coming back ever.

We came here after a long day of boating near Victoria (Vancouver Island), with a reservation at 6:30. To say the very least, we were ravenously hungry, but with the hope of good Shanghai-esque Chinese food, we were willing to wait. We got there at around 6:10, but they already had a table ready for our party of five. Unlike other Chinese restaurants that I have visited in the past (this Asian girl's gotta find her fix somewhere!), this restaurant was well-lit, smelled, looked, and felt pristinely clean and comfortable, as well as being sleekly decorated. The tables were rather close together, but there was plenty of room for the five of us, the chairs were comfortable, and the tables well set and menus clean and well-organized without being limited. The hostess was quick to bring over some green tea. This was were this restaurant began really impressing me, though it's needless to say that I was already quite content. Unlike other Chinese restaurants, where I can taste whether or not the tea is authentic or came from a packet, the tea in this restaurant is simple, but still has an authentic, graceful taste with just the right amount of tasteful bitterness. We ordered about seven dishes (crab, fish, cold vegetables, fried rice, bean sprouts, soup, though I don't remember the individual names) out of immense hunger, even though we expected it to take forever to get out. But get this: we got our cold dishes within the next seven minutes, and had all of our dishes within the next twenty. And not only was the service fast and efficient, but the food was delectable, perfectly seasoned (not too salty, sweet, or bland), hot (no one likes cold meat when they expect it to be hot, do they?), tender (in terms of meat), presented beautifully, and most importantly to. Chinese girl who loves her Chinese food, the food was a truly authentic Chinese dining experience. The food was so good that even if it were overpriced or had tiny portions (which it does not, by the ways you get a lot for what little you pay), I would still eat here. I am so glad I found this restaurant, and I would recommend this to everyone who has been looking for genuine Shanghai/Chinese cuisine, a new taste experience, or just for excellent, satisfying food.<br/>Honorable Mentions:<br/>1) The wait staff aren't the most talkative people I have met, but they get stuff done and they know everything on the menu like the back of their hand, so they have great recommendations for first-time customers. (And hint: they will open up if you talk to them!) <br/>2) The free dessert is a great way to wrap up the night in a sweet, but not overwhelming way. Definitely try one. The sweet rice soup was amazing.

Fantastic Food, Great Service. Came for an early Mother's Day dinner today with a reservation and pre-ordered an Eight Treasures Stuffed Duck. Seating is comfortable, clean, and bright, albeit tight. <br/><br/>I hail the Xiao Long Bao here as the best in Vancouver, and I've been to many of the well known Shanghainese restaurants around here. The soup dumplings have skins that are not too thick nor too thin, the pork inside is extremely juicy and tender (not dry like a rock), and the soup inside could fill a large spoon. I don't usually fancy these but I couldn't help but help myself to two! <br/><br/>The stuffed duck was jam packed with sticky rice and sooo much chestnut, my favourite! There is definitely more filling than duck meat, which can be positive or negative depending on what you're looking for. <br/><br/>I would also recommend the seaweed fried fish; it's not oily AT ALL (absolutely no grease marks left on the paper lining), amazingly soft and delicately crispy. <br/><br/>We were pleasantly surprised by the complimentary coconut jello for dessert; very rich in coconut flavour yet refreshing to the palate. The head male server even brought extra to our table seeing that there were "kids" (yeah, my brother and I are not even close to being kids...)<br/><br/>Regarding the service, I was actually blown away by the great service from all three of our servers. Each worked quickly, professionally, and with enthusiasm to make our experience as enjoyable as can be. It was evident that they had experience in the industry. Service isn't usually an important factor when I dine out, as I don't expect any at Chinese restaurants. However, at Suhang, service is phenomenal!

Excellent Food, Good Dinner. We came back from Seattles after Victoria Day holiday with friends. We were craving for Chinese food and decided to give Suhang a try although we have not been there for over a year. The food was delicious especially the Smoked Duck, Broccoli and egg white, pan fried pork buns. The restaurant served us complementary coconut jelly. We had a great time despite the concern about the chair after reading the recent review. To our surprise, the chairs were all new and comfortable especially for my husband who is over 200lbs. Will definitely try again.

Good food, OK service, BUT.... And this BUT really takes it away from the likelihood of coming back. <br/><br/>First the good stuff. The food came extremely fast. The fact that our order of cold plates came within matter of minutes was a shocker considering how packed this place was at a Sunday night.<br/><br/>The food was quite decent, the XiaoLongBao was definitely a hit. Same with our other orders such as Wu Xi pork and Vegetable Rice. Their food was not very salty either. Even the tea they use was not your typical Chinese restaurant batch teas. <br/><br/>The only thing we weren't satisfied was the chair itself. It's really a shame because the whole restaurant itself is decorated top notch, but the fact that the cushions on the chairs are basically so flat you can see the wood frame before you sit on it, let alone being comfortable.

Foods are so good yum yum

Extremely delicious!. The food was exceptional and good quality! The dishes were well made, fresh and unique. Have you ever had a chinese donut made fresh? It tastes divine! So were the homemade sesame cake stuffed with pork, and another similar one that was sweet. A must try is the stuffed sweat sticky rice with seaweed and peanut. Reminds me of the food carts in Taiwan!!! You won't be disappointed!!

Sat down and order food only for the waiter to tell me that the price of the items have been changed without the menu being updated.... So I ask the waiter if he were goon to stand there and tell me the price of each item the.... Absolutely rediculous and avoid at all cost.... There are definitely better place and more honest restaurants out there than this...

Came here with a group of coworkers for dinner afterwork and was looking forward to seeing if it truly does live up to all the good reviews. decent shanghai style food but i'm not a hardcore fan of shanghai cuisine. not to mention the verrrry cramped quarters. not goin back.

To bad the food can't make up for the terrible service!. Upon entering this restaurant I was happy to see it packed, bright and clean. I had come here with guests based on a recommendation on the soup filled dumplings being the best in town. <br/><br/>We came at 5:15 and ordered one hot and sour soup and two orders of the dumplings. Both were delicious. As soon as the soup came, we put in an order for the rest of the dinner (some rice, dumplings and a couple of meat dishes). By 7:08 one meat dish had arrived, and one of the 5 drinks. NOTHING ELSE. We literally had to beg for our food, and never received it. Finally at 7:25 we asked for the bill and by 7:40 had left without our food or an apology from the owner / manager who was well aware of the issue by now. <br/><br/>Too bad that I will never go back to this restaurant, or recomment it to anyone. The dumplings were good, but not good enough to put up with this level of "service". It is just not worth it.

I don’t really get why it is called 走油 since it still had decent amount of fats in it, but I like the tenderness of pork hock and crunchy spinach. I actually liked the spinach with brown sauce better than the pork hock because it has absorb some extent of savoury from meat and the sauce. Tearing the tender pork hock from the bone could be another satisfying element to me.

By Marc Smith 11 March, 2015 No Comments If you like this post say thanks by sharing it It seems like if I want great Chinese food then Richmond is the place to be and once again I’ve discovered a hidden gem within walking distance of a Canada Line Station . Now when I say it’s a hidden gem I mean it’s been hidden from me. Serious Shanghainese foodies have known about Suhang Restaurant  for quite a while now but today will be my first visit. Joining me for lunch is Julia Dilworth , one of my friends from Tourism Richmond and also one of my sources for finding the best places to eat in Richmond. So far so good I’ve not been disappointed and based on what I’ve read about Suhang Restaurant today’s lunch won’t be any different. It’s time to get our Shanghainese on. Suhang Restaurant in Richmond

my brother visited home recently and he really missed chinese foods so we thought it would be nice to try something special at suhang and also, we can only order so much food when he's here to help eat it!  xiao long bao ($7.50) -  the flavour of the meat and juice is delicious with a skin that is a tad thicker than normal. i would recommend trying it despite its high price tag.  4/5 egg white with seafood ($19.80) - a must order for us at most shanghainese restaurants since it is usually a bit lighter. the egg whites are nice and fluffy but the seafood was only small pieces of shrimp and scallops. unfortunately, this rendition left an oilier taste in my mouth than i wanted.  3.5/5 meatball hot pot ($19.80) - did not get a chance to try, so i cannot comment.  stuffed crispy duck ($52.80) - this duck has to be preordered and is a specialty here at suhang. the duck is hollowed out and filled with "jewels" including lots of sticky rice, egg yolk, some beans, chestnuts, mushrooms and some

For a whole week, I had huge cravings for Eight Treasure Duck (ba bao ya)! But my parents did not want to make it. Personally, I have never tried making an Eight Treasure Duck before, mainly because I do not want to do waste ingredients if I am not 100% ready since it is a tricky dish to properly execute. So, this brings me to Suhang in Richmond. Suhang is located in Richmond and may be considered a "higher end" Shanghainese restaurant, due to their higher prices compared to majority of other the restaurants. Furthermore, there is a modern atmosphere and the restaurant is fairly clean. The seating arrangements are a bit cramped however. As for the service, the staff was only friendly towards larger parties of more than six. This was a bit weird because when we ordered the Eight Treasure Duck over the phone three hours prior to our visit, the gentleman was friendly but in person… not so much. Another odd thing is... when we inquired about the lobster price over the phone, we were quoted $48.80 for a 2 1/2lb which equals to a reasonable $19.20/lb. However, despite ordering the lobster at the restaurant, the waiter came back from the kitchen and mentioned the prices have changed and is now $60.00 for a 2lb lobster. $30.00/lb? Wow, that is very expensive. For the same price, I can easily try Chef Tony's (which I have been wanting to!)!  STEAMED BUNS WITH PORK AND SOUP ($7.50). Rating: 1/5. Oh man, I think I had xiao long bao like five times in a week and I was not stopping yet! But maybe I should have… The XLB has a medium thick skin, but the twirl does not taste too doughy. Due to the thickness however, the skin on the XLB dries up very fast. Think Taiwanese dumplings. As for the pork filling, a couple of the XLBs were not thoroughly cooked. Even though the meat was not mushy, it was still unpleasant to discovered after taking a bite. The not thoroughly cooked XLBs were not the only problem though because for the properly cooked ones, the meat tastes dry and gritty. Fu

... if you are looking for some good xiao long bao, you must try here! This restaurant is surrounded by many popular Shanghainese restaurants like Dinesty and Top Shanghai Cuisine, where Suhang is probably the underdog of the all. If you are ever wanting to avoid the long waits of the other two options, this is your best bet. restaurant , vancouver , xiao long bao Leave a Reply Cancel reply

One of my favorite Shanghai / Northern Chinese restaurants is Suhang in Richmond. My favourite dish there aside from the Steamed Soup Pork Buns is the Deep Fried Crab with Salted Egg Yolk Sauce. My cousin Jeremy and I pretty much devoured that dish by ourselves! Restaurant: Suhang Restaurant Location: Richmond, BC Author: Jacob Ung Being Chinese born in the Philippines and raised in Canada, Jacob considers himself quite the cultural mutt. His father was a foodie, with his two joys in life being food and golf, in that order. Though his father loved Chinese cuisine, he enjoyed exploring food of different cultures. Through his father's influence, he and his brothers learned to love food, and he hopes to influence his sons as well. December 26, 2012 0 Follow us

Our family was looking for a place to eat Xiao Long Bao. Suhang Restaurant was near by and my mom has been there before and it was pretty good so we ended up there. The Szechuan Style Smoked Duck was delicious and I really liked the Crispy Rice with Mixed Meat. Something about the crispiness of the rice in soup appeals to me but soup was just a tad salty. I liked everything we ordered and wouldn't mind coming back again to try some different stuff.

Depending on the chef, this restaurant has been hit and miss in the past. Today, it was definitely a ‘hit.’ All three dishes were well made and the complimentary dessert added a refreshing ending. I would certainly recommend all three dishes to others. The price is not outrageous and the service is okay. The restaurant is not extremely loud, as some Chinese eateries can get, so the atmosphere is certainly

Suhang Restaurant is a shanghainese restaurant that is a bit more expensive than other shanghainese restaurants but I think they have some exceptional dishes that make it worth the visit. The xiao long bao is solid here – and they do offer a variety of other dim sum specialties perhaps worth visiting for a nicer lunch. The restaurant is medium sized and has a nice ambiance. Some other specialties include the stuffed crispy duck that we tried tonight, the mud chicken (needs pre-ordering), and the pan fried crab with salted egg.

Normally this dish is packed in mud and then baked for a few hours but Suhang bakes it in giant bread case. They usually bring it out to the table in all it's bread casing glory, show the patrons and then bring it back into the kitchen for the casing to be removed. It then returns to the table still wrapped in lotus leaves and is unwrapped it tableside - quite a production, n'est pas? The dish consists of sticky rice combined with Chinese mushrooms, edamame beans and chestnuts in a soy based sauce baked inside of a chicken - since it's wrapped in lotus leaves, the moisture is trapped making for a very tender and flavorful fall-off-the-bone chicken. We've had this dish on several occasions and it's a favorite of this Piglet but this time it was a bit TOO moist, like it had been baked for too long.

Had a sudden craving for Shanghai food this week, so decided to go back to Suhang for a delicious filling dinner. <br/>

After hearing about this restaurants numerous times from various of people and seeing line ups every time I pass by. I decided to really give it a try. So I arrived on a Saturday evening with two friends around 7:30pm, we had to wait for about 15 mins for our seats (there were also other big tables waiting but of course those are much longer wait). It’s a very tight and stuffy restaurant, it was a summer day and the AC is just not strong enough. And tables are very packed right next to each other. So if you don’t like crowds, I wouldn’t suggest you go. So we ordered a few dishes to share. Stir fried ribs with a sweet sauce, all of these ribs have no bones (but have soft bones). All cooked to the perfect tenderness with flavour of the sauce. I really liked these ribs. They are so yummy! Then it’s the must get stir fry Shanghai sticky rice cakes. The rice cakes were cooked just right which are soft enough but still keep the chewiness. I always like Shanghai sticky rice cakes (my mother i

When it comes to Shanghainese restuarants, SuHang is one that is often forgotten maybe because it is hidden inside a strip mall behind Smart Foods in Richmond or that it simply just don’t live up to the reputation of other more popular Shanghai Restaurants in Vancouver. I had reserved this restaurant for my Father’s Day dinner this year a few days ahead of time. I actually had long forgotten this restaurant, it was my girlfriend who suggested this place, knowing my parents adore Shanghainese cuisine. And what  a bad day together for my camera, so we I had to dig out my Google Nexus S for tonight’s dinner. Hot & Sour Soup First up is the Hot & Sour Soup. The soup is really hot (IMHO), but not unbearable. However, I do see the ho

First thing we ordered, of course, was the xiao long bao ($5.50) .  It really has been a while since I've had xlb... The last time was at Dinesty a month ago.  These ones, I think, are better than those.  In comparison, these are much bi

Mud-Baked Chicken Hanzhou Style (杭州富貴雞)...both Buddha Boy and I did not like it. It was flavorless...both the chicken and sticky rice were over-cooked. For those not too familiar with this dish, Wealth Chicken (富貴雞) is Beggar's Chicken (叫花雞), however, it's often confused as two separate dishes.

This Chinese New Year we celebrated with a dinner at Suhang Restaurant in Richmond. The five of us decided to order one dish each except myself, because there were two dishes I really wanted to try here. I ordered Peking Duck and Pan Fried Rice Cakes with Vegetables , and the rest of the table ordered the Xiao Long Bao , Shanghai Fried Noodles , Tofu with Ham and Chinese Pork Hock . The Xiao Long Bao came first and they were really good. They were really juicy and the meat tasted fresh. The Peking Duck's crispy skin was really crispy, fatty and yummy. This dish only came with 8 wrap sheets, which wasn't enough for all the crispy skins on the dish or all of us to have 2 wraps. So we asked for more wrap sheets, they gave us another 8 without telling us it cost another $4. The Tofu with Ham dish didn't look like what it sounds at all. It was tofu cut in noodle like shape in a soup with vegetables, shrimp and thing slices of ham. This dish was fl

I decided to come here for dinner after trying their dim sum once. I must say I'm more impressed now and it is considered a hidden gem for locals.

The juicy gossip behind these juicy pork dumplings is that the owners are ex-employees from Shanghai River, which is Richmond’s most popular and famous Shanghainese restaurants.

This was actually my 2nd visit to Suhang restaurant. I found the service to be consistently mediocre, food is a hit and miss, although generally speaking most are not bad. Personally I wouldn't make a trip just for this restaurant, but would come back if I am in the area or other restaurants are filled up.

What my group really wanted to try was the mud-baked chicken Hangzhou style ($42). More commonly known as “beggar’s chicken,” this is a chicken stuffed with sticky rice, wrapped in lotus leaves, and then cooked in a mud ball. The unveiling (pictured below, along with bean curd and “special vegetable”) is a production, as the server brings it to the table, carefully cracks it open, and then pulls back the leaves. As with a piñata, you’ll want the goodies inside: moist and flavorful rice, along with meat falling off the bone. I saw other tables eating other large platters of meat, making me want to return here with an even bigger group.

There are a lot Shanghainese restaurants in Richmond. For the great majority of them, each of the restaurants are very good. A few really good ones comes to mind: Shanghai River Top Shanghai Chen's Shanghai No 1 Shanghai Here is one more that is worthy to