While running some errands along West Broadway we stopped to grab a bite at Z&W Shanghai Kitchen (near Arbutus). This restaurant is one of a very small number of chinese restaurants on the west side of Vancouver.
The menu is fairly expansive, and I was thankful for the menu with photographs, given the sometimes questionable translation work.
Since it is a shanghainese restaurant, we were compelled to try their xiaolongbao (小笼包)
Xiaolongbao are steamed dumplings filled with minced pork and aspic, flavored with soy, ginger, white pepper) These xiaolongbao were okay. I won’t say I was disappointed. The flavors and seasonings of the minced pork filling were on point (light and savory), and there was a decent amount of broth within each dumpling, but the dumpling wrapper was a bit thicker than I like.
We also ordered some of the Shanghai cu chao mian (上海粗炒面)
These are thick wheat based noodles (similar to Japanese Udon), boiled, drained and stirfried with marinated threaded pork, spinach, shredded cabbage, and seasoned with soy, sugar and white pepper. These were good noodles, they were cooked to the right doneness, with ample seasoning, with a decent balance of sweet and salty.
And just for some textural contrast, we ordered some Crispy spring rolls (三丝素春卷)
These are wheat flour wrappers, stuffed with shredded cabbage, carrots, onions. Its deep fried to a light crisp and served with a sweet chili dipping sauce. These were good spring rolls. They were very light and crisp, and the filling was sweet and tender. The dipping sauce was mostly sweet with just a little hint of heat.
The dining room is cavernous. Its bright and well lit and the tables are reasonably spaced out, but since it was not that busy, the diners were well spaced apart.
Our server was discrete and efficient.