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A Tour of the Best Asian Food in Richmond, B.C.

From parking garages to car washes, we did the (barbecued pork) legwork so you don’t have to.

Chef Takeo Sato; ramen

From Tokyo with love: Chef Takeo Sato spends six hours on each batch of his delicate ramen broth.


What’s Cooking
Self-taught chef (and trained architect) Takeo Sato dishes out his Tokyo-style ramen from a 14-seat eatery in the corner suite of the Richmond Auto Wash, in an MSG-free chicken-leg broth made from scratch each morning.

Look For
The sign advertising “larmen,” a common transliteration of ramen. Sato uses it to distinguish his from others served around town.

Shoyu charsyumen, wheat noodles with sliced barbecued pork shoulder on top, and ask for the house hot sauce. Slurp them up with a side of crispy gyoza filled with scallops imported from Hokkaido, Japan.

Steaming food; taking orders

Full steam ahead: Even though it’s a two-man operation, orders get to the table in minutes at Shibuyatei.

Ramen Empire
Sato serves just 20 bowls at lunch and 20 bowls at supper, so no noodling around.

During the week, as soon as it opens for lunch (11:30 a.m.) or dinner (5 p.m.), to make sure you get one of the few bowls of broth. Closed on Wednesdays.

Shibuyatei, 2971 Sexsmith Rd., #125, 778-297-1777

Fried pork with noodles and chili

Pig out! Fried pork with noodles and chili.

Xi’an Cuisine

What’s Cooking
Owner-chef Robert Duan spent six months perfecting his hand-pulling technique before opening this temple to the noodles of northern China in the second-floor food court of the Richmond Public Market.

Look For
The perennially blinking Christmas lights of the jewellery shop next door.

Biangbiang noodles, the thick, wide variety characteristic of China’s Shaanxi Province. They’re pulled fresh for each order, and come topped with fried pork, red pepper flakes and a generous splash of chili oil. The not-so-noodle-inclined should try the lamb paomo, with crumbled pieces of steamed bun soaking in a rich lamb broth.

Chef Robert Duan; buns

Left to right: chef Robert Duan; bun times in Richmond, B.C.

Eat Like a Xi’anese
For Duan, the tell that a customer is from Xi’an is an order of roujiamo, a sliced-beef sandwich served in a grilled Chinese flatbread.

For a weekday dinner to avoid long lunch lines. Closed on Mondays.

Xi’an Cuisine, 8260 Westminster Hwy., 604-279-9727

Fish in chili oil, four-season beans, dan dan noodles and la zi ji

Spice, spice, baby: fish in chili oil, four-season beans, dan dan noodles and la zi ji (Szechuan stir-fry with deep-fried chicken).

Szechuan Delicious Restaurant

What’s Cooking
Head to the Time Square strip mall for some of Richmond’s spiciest food: The liberal use of Szechuan peppercorns gives most dishes a mouth-numbing heat, dubbed ma la in Mandarin.

Look For
Prestige Jewellery’s big blue revolving sign.

Sliced fish poached with chili oil, dried chilies and pepper; it comes to the table still bubbling. The courageous (read: foolhardy) should try the dan dan noodles, but beware – the dish goes from mild to wild when you mix the noodles into the spicy broth. Have a glass of soy milk at the ready.

Chili peppers, liangfen noodles

Left to right: Redder, hotter chili peppers; no strain, no gain; slurping up liangfen noodles.

Dumpling Development
This space serves as an incubator for many of Richmond’s budding Chinese restaurants, hence the dumpling station by the front windows, where chefs test the brothy waters and find their footing in the local culinary community.

Any time except from 3 p.m. to 5 p.m., when the place regroups between services. Arrive early for dinner: A line starts forming as soon as they reopen. Closed on Tuesdays.

Szechuan Delicious Restaurant, 6610 No. 3 Rd., 604-276-1780

Hanging duck

Ducks in a row: Get to HK B.B.Q. Master early before their signature dish sells out.

HK B.B.Q. Master

What’s Cooking
For almost two decades, Eric Leung – the master himself – has been serving up siu mei (Cantonese-style barbecued meats) in the Real Canadian Superstore’s parking garage.

Look For
The whole roasted ducks in the window display – if any are left.

A meat-lover’s trio: Leung’s award-winning barbecued pork marinated in preserved red-bean curd and glazed with malt sugar (ummmami!), roasted duck and extra-crispy roast pork belly.

HK B.B.Q. Master

Duck In
Sharing one cutting board – as in many Cantonese chop shops – Leung, his wife and his son prepare nearly 100 ducks a day for their customers, many of whom come straight from the Vancouver International Airport (10 minutes away by car).

Take a Seat
If there’s a line for takeout, ask for one of the 20 spots inside, since dine-in orders jump the queue. Closed on Wednesdays.

HK B.B.Q. Master, 4651 No. 3 Rd., #145, 604-272-6568