How is this for taking one for the team?
This restaurant post has to be a record for a new restaurant ever on chowtimes. The previous record was new Kumare Filipino restaurant where we happened to visit them on their first day of business. That was quite by accident but it did turn out to be one heck of a restaurant.
Kumare was by chance. This one is planned.
We went to the Shanghai Fusion Restaurant 45 minutes after they opened. LOL! Yeah, we learned that they were going to open on Saturday, March 5th at 11:00 AM and so we decided to come here for our brunch.
It is not that we ever thought that this restaurant is good. It is in the name. A Chinese restaurant with the word “fusion” in the name can’t be any good. Yeah, I am one of those people who thinks that Chinese cuisine must be pure. Those Sichuan-Canto or Beijing-Xinjiang sort of things just doesn’t work in my mind.
The Shanghai Fusion Restaurant is located in the recently closed Pho Viet in the Empire Centre. This is the strip mall where King Buffet, Bushair, Shiang Garden and Sunway is located.
They have a 12% grand opening discount now. So if you want to save on the HST, this is the time to go.
It was quite a big dining area. They had removed the center partitions during the time when it was West Lake and Pho Viet. Both the previous restaurants here are now operating elsewhere in Richmond and the reason they move was because this restaurant is simply too big. So yes, this is a really big space.
I can’t quite make out what this place is. Perhaps from my observation, I would call this a … Cantonese owned Shanghainese restaurant. I mean our waiter and waitresses speaks perfect Cantonese. Most of the customers at that time we were there were Cantonese. Maybe that is why the word “Fusion” in the name.
The table arrangements is a cross between formal round tables in the center like a banquet restaurant and booth seats on the side like a HK Style Cafe. But it is not a HK Style cafe at all. They have table cloth in the booth tables too.
I love the menu. It has some pictures of the dishes and was well laid out. I had so much difficulty speaking with them that I gave up asking for permission to take shots of the menu. I so wish I could show you that because I think you will like it. The prices are right.
The only thing about the menu was that it was in Engrish. They have a dish called chichen which I suspect is some kind of a fowl. There is also a dish with something called seasame … maybe it is some sort of seafood. They even have a Spanish vegetable called Spanich.
All good stuff.
But seriously, the menu was interesting. They have combo sets which I thought was quite worth checking out. There is a cheaper version and a deluxe version. Sorry I did not take down what it was in the menu. So you gotta go see for yourself. They are like:
- Combo for two: $48
- Combo for two: $68 (deluxe)
- Combo for four: $88
- Combo for four: $98 (deluxe)
But for this visit, we did not order much. We wanted just a light meal. We had been eating way too much and it’s time to really put some sanity around it.
Almost all of their noodle soup dishes are $6.00. So is this Pork with Pickled Vegetable Noodle Soup.
We like the noodle and the texture of it. For a moment, we thought it could be handmade but on closer inspection they are too perfect and has to be machine made. But it was good … very slurpable and a bit chewy.
The generous additions of the pickled vegetables which has a slight crunch and is what gives the taste to this dish. The soup is not too salty and we did not feel the MSG effect after. So it was good for a simple soup noodle.
They have several versions of the crispy rice. I chose the one that is the most expensive which is the sea cucumber version ($15.00).
The crispy rice and the soup was served separately. When the waitress brought it to the table she was about to help us scoop the soup into crispy rice. Whew … good thing I stopped her in the nick of time!
Surprisingly the crispy rice served while warm. That I like.
Actually I thought that the crispy rice would be like what you get at the bottom of overcooked rice. Nope. This one is puffy, crunchy and light … and it gets soft vey quickly in the soup.
We were wondering how they made this crispy rice. Because they were all in squares, we thought that perhaps one could buy this from the stores. Does anyone know?
Does anyone know where to buy this and how to cook this? This is so nice I would love to have this at home.
The soup or broth was thick and gooey and it has a mild taste. It has lots of ingredients …
… such as ham, prawns, carrots, bamboo shoots and sea cucumber. All of them tasted very good and very fresh. I like the big prawns. I am not surprised how fresh tasting the ingredients were. After all, they were opened just 45 minutes and I bet most of the ingredients came the day before.
The sea cucumber was good but in hindsight, perhaps we should have saved a couple of bucks and ordered the cheaper version. Without the sea cucumber, it was still as good.
So we dunk the rice crispy in the soup instead of pouring the soup over the rice crispy to keep its crunchiness. It is nicer to eat this way. Yeah, we may look like kids eating but who cares as long as we enjoy it. The rice gets soggy so fast that you don’t want to throw it into the soup.
I recommend you try this if you had never tried this before.
We also ordered the Marinated Beef Wrap in Pancake $5. One look at it we know this is not gonna be any good.
… but this one is doughy and nary a flake in sight. Yeah, skip this.
You know, the kitchen were not able to keep up with the orders. There were quite a lot of customers even on their first day. The reason I said was because they served the noodle soup first and then the crispy rice dish and finally the pancake appetizer.
It was not a problem for us because we know it is their first day. We don’t sweat small stuff like this. After all this is what is meant by TOFTT, right? LOL!
So, you see? They gave us a VIP discount. Now, how did they know we are VIP?
This restaurant accepts credit card.
The above are their take out menu. Click on the images to make it bigger.