Kirin – Richmond’s finest!

by George Froehlich

Richmond the place for some seriously good Chinese food.

In this case it turns out to be the Kirin Restaurant, a friend recommended it.

The first thing we notice is that we are one of a few Caucasians in the restaurant and that’s a good sign.

We order six dishes. – soft shell crab in spicy pepper and salt, followed by deep fried crab claws wrapped in minced prawn, steamed prawn dumplings, California short ribs in black pepper sauce and Kirin special chow mein.

The soft shell crab is stunning, soft and crispy and the pepper and salt combo give it a kind of ying and yang flavour combination.

We devour it.

Next up, the deep fried crab claws and this is a dish that amazes us. The minced prawn is neatly covering the small crab claws; the taste is out of this world. The prawn with the sweet taste of the crab meat is delicious.

The steamed prawn dumplings are moist and succulent and an excellent garlic chili sauce (not too hot) adds a new flavour dimension to this common dish.


The ribs are little morsels that are surrounded by an aromatic gravy with the pepper. Yum Yum.

The last dish to arrive is the special chow mein and special it is.

A huge plate arrives with oodles of fresh egg noodles – some of them are still crispy and others are drowned in a sauce with a light delicate flavour.


Throughout the chow mein there are sweet tasting prawns, sliced shiitake mushrooms, lightly barbecued pork slices and white chicken nuggets.

And for this feast the bill totals a mere $43.25 before tip.

George Froehlich has more than 35 years media experience abroad and in Canada. He is an avid cook, art collector and world-wide traveler. New York still is his favourite city. For more than two years he has been producing the Savvy Insider, a funky, eclectic newsletter that’s all Metro Vancouver and what makes it one of the great cities of the world. Check out his site, and stay bookmarked to Poivre Media for weekly “edible” anecdotes from George.

About Lauren Mote

Lauren has been an intricate part of the food industry for many years. Whether it’s behind the bar, in the kitchen, tasting and learning about wine, or sitting with her laptop writing food stories and reviews at the local coffee house, it was clear at an early age that Lauren’s professional and personal life would be completely consumed by the joy and passion of edibles.
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