Updated: 24th Oct 2014; This restaurant is closed according to Urbanspoon.com.
Let me get the confusing stuff out of the way first.
There are three Chinese restaurants called The One. None of them are related to one another. Thank goodness all three of The Ones are located in different cities or else you can just imagine the confusion it will cause.
In Burnaby, The One (above left) is a Taiwanese restaurant which is actually an offshoot and more modern cousin of Lau Shan Dong.
In Richmond, The One (above right) is a Hong Kong Style Cafe which had opened just recently.
Not to be outdone, Vancouver also have their own The One! Like the other two restaurants, the Vancouver version of The One serves yet another type of Chinese cuisine — Shanghainese.
I mentioned it before earlier that there are actually a lot of restaurants with the word ONE in their name. The ones at the top of my head are:
- Hot Pot ONE
- No 1 Beef Noodle
- No 1 Shanghai
This one is located on Granville and 41st. For those of you using Granville, I am sure you have notice this place.
Although the official English name of this restaurant is The One, their Chinese name sounded a lot better. It is simply called “Nong” which meant a thick sauce … something like that. I noticed that their calling cards, they have the alphabetized word “Nong” printed on it. I am just speculating that they are in the process of changing their name to Nong.
JS wrote to us about The One almost two months ago. She was raving of the food she had that she went back twice. And it was such a long email too where she went into the details of eleven dishes she had. I was so impressed that I just had to try it … well, at least I wanted to do the trilogy of THE ONEs in Metro Vancouver. LOL!
It took almost two months to organize but JS eventually managed to get a group of the regular chowhounds together.
The One on Granville looked a lot better than I expected. It is clean in a modern and bright setting. While it is not a high end restaurant, they managed to tastefully decorated the place — complete with small, nice chandeliers. The dining hall is quite big and spacious.
The waiters and waitresses are smartly dressed in suits and tie.
Service is prompt. You know service is good when you are not aware of it and yet you had everything you needed at the right time. That was how I remembered that night in terms of service.
Their Chef’s Special wasn’t what we are here for. But the interesting thing is that their Xiao Long Bao is just $1 for three. This has to be the cheapest XLBs in this side of the world. For all I care, it could even be cheaper than the frozen ones in T&T.
You know, I think people get a kick out of paying $1 for 3 XLBs than getting them free as part of a free-XLB-if-you-spend-above-$30 kind of deal.
The above is in the front of their menu. It’s their signature dishes. That was easy to decide. We all immediately agreed to order all four of the dishes.
As you can see above, their prices are not on the cheap side. Not that I expect it to be cheap here but the prices does jump out at me. With menus like this, I always have to keep tabs of what I order.
Actually I left all the ordering to the experts at the table. With so much to choose from and at the end of a long week, I am just contended to just sit back and enjoy the food and the company.
We got a few appetizers to start off with.
Jelly Pork. This is quite common in northern Chinese restaurants. I was not much of a fan of this but this one is different.
It is nicely presented and made to look exactly like meat with a layer of fatty skin on top. Most of the ones I had tried before are more jello than they are meat. So this is quite a nice change.
The plate is $8. Just look at it … isn’t it a beauty?
You know what the first thing that came to my mind when I saw this is? Molecular Gastronomy! This is … Continue reading