Restaurant: Top Gun J&C Restaurant – Review 2
Cuisine: Chinese/Asian/Dim Sum
Last visited: February 21, 2010
Location: Area: Richmond, BC
Address: Unit 2020 Excel Centre, 8766 McKim Way (2nd floor)
Price Range: $20-30
1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!
Food: 5 – moved up .5, tried more stuff
- Top Gun J&C Restaurant – Review 3/Visit 3
- Top Gun J&C Restaurant – Review 1/Visit 1
- Part of Top Gun Group
- Considered a high end dim sum restaurant
- Traditional and creative dim sum dishes (mostly traditional)
- Japanese sushi and sashimi available
- Cantonese cuisine
- Discount if you arrive before 11am
- Ordering form service
- Busy, but plenty of seating
- Fancy set up
- Private room available
- Breakfast/Lunch 9:30am-3pm
- Dinner 5:30pm-10pm
- Closed Wednesday
- Reservations recommended
- Some parking available
Recommendations: Ask about “Gold Card Holder” card and come before 11:30am! Har Gow, Baked Seafood Pie with Portuguese Sauce, Baked BBQ Pork Bun, Steamed Beef Ball, Steamed Rice Roll with Chinese Donut & Green Onion, Steamed Diced Pork & Shrimp Dumpling, Baked BBQ Pork Bun, Deep Fried Fish Ball w/Clam Sauce, Steamed Beef Ball, Fried Vermicelli in Homemade Style, Pea Tips and Geoduck rice rolls, Steamed Sponge Cake, Red Bean Almond Tofu with Amaretto, Fried Rice Wrapped in Lotus Leaf, Steamed Rice Roll with Shrimp & Chives, Fried Flat Noodle with Shrimp and Egg Swirl
So I’ve been here numerous times and this was my second visit for a continuation of Chinese New Year brunches.
- Or pan-fried white turnip cake. (Not sure what it’s called on the menu) $4.75?
- This is a traditional dim sum dish to order during Chinese New Year; although it is also a common dish all year around.
- It’s made in house and available ‘raw’ or not pan-fried (to give as gifts) during Chinese New Year and other traditional Chinese holidays.
- It’s a bit sticky and gluey in texture. It’s made of shredded radish of Chinese daikon, which is neutral in flavour. It’s not spicy and not really sweet either. The radish cake is very soft and the flavour comes from the bits of sausage, dried shrimps and Shiitake mushrooms they add to the mixture.
- The ones here are good, but I’ve had better. They’re a little firm and not soft and creamy enough and the edges could be fried crispier. I could also use more Shiitake mushrooms in the mixture.
- This is another very common dish to have during Chinese New Year that is also available all year around.
- It’s almost like the pan fried radish cake but it’s a bit drier and starchier in texture. It’s more potato like and not as creamy.
- It’s a savoury cake made or shredded taro root (which is basically a starchier potato-like vegetable), rice flour, Shiitake mushrooms, sausage and maybe some ground pork as well.
- I actually think they did a better job with these than the pan fried radish cake, however I’ve had better of these too. These ones were a bit too firm again. They are firmer than pan-fried radish cakes, but even relative to other taro cakes they’re still a little too firm and a bit too dry.
- This is one of their specialty items and I haven’t seen them offered anywhere else.
- They’re a bit expensive, but that’s because there are huge scallops in them! They’re big white fresh scallops, not dried ones. Although it would taste delicious with some dried scallops in there as well.
- I wish I got a picture, but you can see the big round scallops underneath the rice roll skin.
- I’m not sure if black wood ear mushrooms were the right match – the crunchy texture (cartilage like) kind of threw me off with the soft yet meaty scallops. I would have preferred Enoki mushrooms instead.
- They didn’t have much black wood ear mushrooms in there anyways though.
- I found it a bit bland and the only flavour was pretty much the sweet soy sauce and natural scallop taste.
- It’s pretty much sautéed pea tips and geoduck wrapped in rice rolls.
- This is another specialty item that isn’t offered anywhere else. It’s their in house recipe and not traditional, but still very good and very gourmet. So it’s a bit pricier again.
- The geoduck is a type of clam, so it almost tastes the same. It’s chewy and they don’t overcook them here, so they are still tender. They give you lots too and they’re cut in nice bite sized pieces.
- I really liked the pea tips in here. A unique flavour combination that worked well. It was a very hearty stuffing for the delicate rice rolls, but I still liked it. Lots of textures – soft, chewy, crunchy. I liked it! The ingredients held well with the sweet soy sauce you eat them with too.
- Good example of messing with a good thing…and it actually working.
- This is also quite pricey, but it’s good and they execution is done really well.
- It’s a pretty big pot of fried rice with pieces of salted egg yolk, scrambled egg, pieces of white meat chicken, baby shrimp, a few minced up Shiitake mushrooms, and sliced Chinese broccoli stems.
- It was very flavourful rice and has the same flavour as sticky rice. It’s not sticky though and the grains are separate. They did a great job with the frying.
- The yellow pieces that look like squash is the salted egg yolk. I love these! It maybe an acquired taste though. It’s very dry and very crumbly in texture. It’s quite firm and it has a very potent salty flavour. It almost has a bean like salty texture and tastes like fermented food. Well it is – it’s a salted duck egg (did I lose you!? I didn’t want to say it and scare you off… ) but it’s a preserved duck egg. It’s the same egg they use in the centre of Chinese moon cakes.
- This is a very popular Chinese dessert served during dim sum.
- It’s hot, fresh, and made upon order, but it used to taste better.
- It didn’t seem as soft, light, fluffy, as it used to be and it was still very lightly sweetened.
- It tastes like egg rolls or Chinese egg balls in sponge cake form.
- It has a slight almond-y flavour and I loved the presentation and have never seen it served like this.
- I usually don’t care for this dessert, but this one was pretty good.