Cantonese cuisine is known for its delicacy and freshness. Hand-made dimsums and live seafood cooked in different ways are signature items.
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Often light and refreshing, the presentation of Japanese cuisine is considered the best amongst Asian countries. Delicate preparation, artistic patterns and colours give Japanese meals added delight. Miso has always been the main seasoning, along with sweet soy, rice wine and rice vinegar.
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Famous for their table-top barbeques, hot-pots and Kimchi, Korean cuisine has made good impressions in Richmond’s dining world.
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Often referred to cuisine of Shanghai, Beijin and Szechuan, Northern Chinese cuisine tend to be more spicy, more colourful and carry heavier flavour.
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Normally referring to Singapore, Malaysian and Indonesian cookings, Southeast Asian dishes are loaded with flavours and complex textures. Most dishes can be as spicy as the customer likes. Curry, cumin, turmeric, garlic, shallots, gingers and peppers are generously used in cooking.
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Fujian and Hakka, plus a little bit of Japanese and Korean cooking, are the backbones of Taiwanese cuisine. Seafood, pork, rice are the main stays, seasoned with soy, bean pastes, rice wine and sesame oil with a touch of peanuts and chili-flakes.
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Clean, subtle but yet complex and appetizing, Thai cuisine has captures Canadian’s palate with unique flavour and aroma. Fish and rice are the main stays, seasoned with garlic, sweet herbs, mild spices.
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A popular way of enjoying beautfifully prepared dishes made with vegetabeles, fruits, roots, nuts, soy product, grains and mushrooms - vegetarian dishes are just as colourful and trendy as any other fine cuisine. Because it does not involve any meat or seafood ingredients, freshness and creativity are the keys to cooking vegetarian.
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