Alexandra Road’s a treasure trove of Richmond restaurants

Carolyn Ali photo

Over 200 restaurants are tucked along a mere three-block stretch of Alexandra Road in Richmond. That’s according to Tourism Richmond’s Stacey Chyau, who says the plazas between Number 3 Road and Garden City Road are packed with culinary finds.

If you don’t know where to start, here’s a sampling of restaurants with some unique dishes. The photos were taken on a media tour led by Chyau and Foodie Tour'sMichelle Ng. All the restaurants are less than 10 minutes’ walk from the Canada Line’s Lansdowne Station.

Cattle Café

1020-8580 Alexandra Road

This Hong Kong-style café is known for its eel sandwich.

Carolyn Ali photo

It’s the same kind of eel that you get at Japanese restaurants: tender, grilled, and painted with a sweet soy sauce. It comes sandwiched between the ever-popular thick slices of white bread. Not bad, but you’ve gotta be an eel fan. It’s a steal at $5.75, including fries and coffee or tea.

Carolyn Ali photo

The Baked Seafood with Creamy Sauce on Rice ($8.95) has a broader appeal. The huge dish had luscious chunks of tender squid, shrimp, crab sticks, and creamy rice. Yum.

Carolyn Ali photo
I loved the Malaysian laksa, a rich coconut-milk based seafood soup ($7.25). It had a serious kick, and a great depth of flavour that is lacking in many laksas (pardon the alliteration).

Carolyn Ali photo
For dessert, break off a piece of a made-to-order bubble waffle. Looks like it should be in an anime comic, eh?

Nan Chuu Japanese Izakaya

1160-8391 Alexandra Road


Carolyn Ali photo

This izakaya is owned by the same folk as Robson Street’s popular Gyoza King restaurant. If you’re ready to branch out from gyoza and ebi-mayo, it’s got plenty of traditional robata yakitori on offer.

Carolyn Ali photo

My pick is the chicken skin, which is super-crispy, super-salty, and super-good with beer. Two varieties: teriyaki-sauce or plain salt. It won’t win any health awards, but you won’t care after a couple Kirin.

Carolyn Ali photo

More adventurous eaters can branch out to chicken hearts, which basically taste like liver. Gizzards (not shown) are even more of an acquired taste, with their pop-crunch.

Carolyn Ali photo

Tongue, however, is easy to appreciate. It’s meltingly tender in a soy marinade. Tongue is seriously underrated in general, so if you have the opportunity to try it, give it a chance. (I've had an outstandingly delicious one at Tom Douglas’s Dahlia Lounge in Seattle.)

Look for more Richmond eats in blogs to come.

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