While I typically venture into Richmond for my fix, it’s nice to know that there are many Chinese/Taiwanese places opening up close by.
One of these places that have been open for quite a while now is Chef Hung in Kerrisdale. Chef Hung is a chain of restaurants hailing from Taiwan. Chef Hung Ching-Lung started to perfect his craft at the age of 17 and has since won many awards for their soups.
I ordered the Champion Braised Beef with Noodle in Tomato Soup ($12.45) and Brian ordered the Braised Beef Shank & Tripe with Noodle in Soup ($11.95).
Since we were with Nathalie and Josh, we also ordered some appetizers: Marinated Beef Wrap ($8.95) and Xiao Long Bao ($6.95).
The Champion Braised Beef with Noodle in Tomato Soup was a good portion, the braised beef had a nice mix of tender beef and fattiness to it. The noodles were prepared well – they still had a good snap to it and wasn’t over cooked. The tomato soup is slightly on the sweeter and tarty side – still quite mild overall.
The Marinated Beef Wrap is larger than most places with more beef and is your typical beef wrap. It could do with a bit more hoisin/sauce as it was a bit on the dry side.
The Xiao Long Bao dish comes with 5 dumplings – they’re an ok size and the aspic is hearty but not too salty. There’s more meat than dumpling which is nice but I think it needs a bit more of the soup inside.
The service is prompt and we didn’t have to wait too long for our food. Chef Hung is a little on the more expensive side compared to a hole-in-the-wall/dive in Richmond, but for the area it’s in, the prices are still fair.
For more information and the menu, check out their website here: http://www.chefhungnoodle.com