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James on Hastings Chinese Restaurant 尖‘s 小厨 - Vancouver, British Columbia

Chinese

British Columbia, Vancouver

Open Now Closed

2683 East Hastings Street, Vancouver, BC V5K 1Z5, Canada (British Columbia, Vancouver)

+1 (604) 255-3188

11:00 AM - 12:00 AM (Today)

Mon - Sun: 11:00 AM - 12:00 AM

James on Hastings Chinese Restaurant 尖‘s 小厨 offers an authentic culinary journey through China’s rich flavors right in the heart of Vancouver. Known for its warm ambiance and friendly service, this hidden gem features a diverse menu with traditional and modern Chinese dishes. Whether you’re indulging in their expertly prepared dim sum, flavorful stir-fries, or signature soups, each dish is crafted with fresh ingredients and a passion for quality. Perfect for gatherings or a cozy meal, James on Hastings promises a delightful dining experience.

Check out TOP-10 Best Chinese restaurants in Vancouver, British Columbia

Overview

Wash the shiitake mushrooms, soak them in cold water until soft, remove the stems, wash the small pond cabbage, and cut each one in half.Take half a bowl of water for soaking shiitake mushrooms, add a little sugar, salt, soy sauce and cooking wine to make a sauce. Heat the oil, sauté the minced garlic until fragrant, pour in the chopped cabbage and fry until it breaks, add a pinch of salt to taste and set out in a bowl.

242. Chili & Green Beans with Minced Pork / 干煸四季豆

$28.6

Stir-fried green beans are a characteristic traditional dish belonging to Sichuan cuisine. The main ingredients are green beans, pork, red and dried peppers, etc. Stir-fried green beans taste dry, spicy, and refreshing, and you can drink them as an appetizer. It is simple to make, easy to use, rich in nutritional value, and is a home-cooked dish with all the colors and flavors.

243. Braised Tofu with Vegetables / 紅燒豆腐

$28.6

Braised tofu is a classic and characteristic dish. Tofu, as a traditional and popular soy food in China, has been recorded in some ancient books. As a food with both food and medicine, tofu has many functions such as nourishing qi and tonifying deficiency. Modern nutrition has proved that tofu is an alkaline food, which is helpful for improving physical fitness. In the Five Dynasties, people called tofu "little slaughtered sheep", and believed that the tenderness and nutritional value of tofu could be compared with that of mutton. Therefore, people have invented a variety of methods of braised tofu.

246. Spicy Minced Pork with Tofu / 麻婆豆腐

$29.7

Mapo tofu (pinyin: má pó dòu fǔ; english: sauteed tofu in hot and spicy sauce ) is one of the traditional famous dishes in sichuan province, belonging to sichuan cuisine. Meat can also be used), the seasoning is watercress, chili noodles, pepper noodles, soy sauce, light soy sauce, dark soy sauce, sugar, starch, etc. the hemp comes from the pepper, and the spicy comes from the pepper noodles.This dish is numb, spicy, fresh, fragrant, hot, green, tender, and crispy, the characteristics of sichuan cuisine's spicy flavor are vividly displayed. Today, mapo tofu has traveled far and wide and settled in the united states, canada, the united kingdom, france, vietnam, singapore, malaysia, japan, australia, and other countries. Blindly home-cooked dishes jumped into the hall of elegance and became an internationally famous dish.On september 10, 2018, "chinese cuisine" was officially released, and "mapo tofu" was rated as one of the "chinese cuisine" top ten classic dishes in sichuan.

247. Pan-Fried Choy Sum Vegetables with Ginger & Greens / 薑蔥菜心苗

$28.6

First, use about 4 slices of ginger and cut into a puree, squeeze or twist out the ginger juice with a tea bag, heat up the oil in a wok, sauté the garlic, dry onion, and ginger slices, add the vegetable core, stir fry at least a little soft, add chicken powder or salt, stir-fry with a little sugar, cover and simmer for no more than 1 minute, then pour in ginger juice, sesame oil, and a little corn-starch water to bury the gravy, and it's done.

248. Plain Vegetables / 清炒時菜

$28.6

Lunch, minimalist: stir-fried choy sum, choy sum, garlic slices, one green, and one white, simple and refreshing. Turn on the computer, play a tune that you like to listen to, and feel at ease. It seems that those times also exude a softly warm taste, which is comfortable.Cabbage is also known as rapeseed, vegetable moss, cantonese vegetables, cauliflower, etc. it is eaten with flower moss. The leaves and stems of cabbage are tender and delicious and can be grown all year round, but the cabbage from winter to early spring is the most tender and crispy. , is a kind of rapeseed. The cabbage heart is easy to grow. The tender and crispy cabbage heart have thick and green stems. The old cabbage heart has a white heart in the center of the stem, commonly known as raw bones. The fibrous stems of raw cabbage hearts are rough, difficult to chew, and difficult to digest.

249. Pan-Fried Gai-Lan with Minced Garlic / 蒜蓉炒芥蘭

$29.7

A normal person's diet is inseparable from vegetarian food at every meal. If you refuse to eat vegetarian food, its nutritional intake will be out of balance. Because many substances come from vegetarian dishes, such as various vegetables, fungi, soy products, etc., which contain a large number of vitamins, dietary fiber, minerals, carbohydrates, and vegetable protein, as well as some beneficial health that the human body cannot synthesize by itself It must be ingested through vegetarian vegetables, so it is necessary to develop a diet with meat and vegetables.Today, I will make a traditional vegetarian dish "fried kale with garlic", which is quick and easy to make.

253. Seasonal Vegetables with Mushrooms / 鮑魚菇扒時蔬

$29.7

During the festivals, the "cooking people" who are in charge of the chef are always busy in circles. A feast is a great and vast project from buying ingredients, preparing ingredients, cooking to cleaning. It is a great and vast project. A simple, delicious side dish that is easy to eat. Among them, you can consider the dish of mushrooms and mushrooms, which is generous and decent.

244. Bean Sprouts with Shredded Meat / 芽菜炒三絲

$28.6

Eating too much meat makes us feel fat, especially you are a vegetarian, but the most ordinary and ordinary home-cooked dishes are the most appetizing.The bean sprouts are crisp and sweet, the chives have the effect of nourishing blood, the dried bean curd is rich in nutrients, and the vegetable juice is the essence. It can be used to make rice and swallow three bowls of rice.

251. Salted Fish with Bean Sprouts / 鹹魚炒芽菜

$29.7

It has a lot of strong taste, and the color is very bright. At first, I didn’t know that silver sprouts are mung bean sprouts. To be honest, before coming to Singapore, I had never treated mung bean sprouts so delicately. I didn’t know that I had to remove both ends of the short mung bean sprouts. The child is a lot more upscale, and the picture of sitting with the family and picking bean sprouts will also be deeply frozen in memory.

241. Deep-Fried Tofu with Seafood / 瓊山玉子脆豆腐

$29.7

Qiongshan is a place name. In Hainan Province, there is a famous local dish called "Qiongshan Tofu". A friend just happened to be in Hainan and was planning to open a restaurant. I asked how to make this dish authentic. People say it is tofu, but in fact, it has no tofu ingredients at all. It is steamed with egg whites. After steaming the "tofu", the surface should be accompanied by fried side dishes. The side dishes can be freely chosen, which can be a few seasoned shrimps, or seafood and diced fruits. The key is to be salty. The most standard side dishes are scallops, chicken, and kale stalks, all diced and fried, beaten and seasoned.

4. Snail with Black Bean Sauce / 鼓汁紫蘇炒螺

$34.1

Fried snail with perilla is a traditional famous dish in Guangdong Province, belonging to Cantonese cuisine. The main ingredients are snails, perilla leaves, a little pepper, tea sauce, minced garlic, tempeh, etc. Stir-frying the snail with perilla leaves can not only remove the muddy smell of the snail itself but also bring out the umami of the snail. When you enter the mouth, you can taste a strange taste that is spicy and sweet.It is said that fried snails were first introduced to Guangzhou from Shunde, but people did not know how to use perilla leaves to cook snails at that time. Although they have tried to use chili, garlic, and tempeh as condiments for fried snails, they have never been able to remove the muddy smell of snails, which is really a fly in the ointment. Later, a farmer named Li Xiu in Pantang accidentally discovered that frying the snail with perilla leaves can remove the muddy smell of the snail itself, so this method spread quickly. Soon, people made improvements: before the snails were put into the pot, they were fished with oil, and then fried with basil leaves, which could bring out the umami of the snails. As a result, Huawei Fried Snail has gradually become a special food that Guangzhou people love.

10. Teriyaki Chicken on BBQ Pork Fried Rice / 日式雞扒+叉燒炒飯

$28.6

Wash the chicken chops, drain and cut off the fat. Marinate with marinade for about 15 minutes. Heat oil in a wok and sauté onions until fragrant. Put some vegetable oil in a hot wok, fry the chicken chop with the skin side (if any) over medium heat until lightly browned, then fry the other side and turn to low heat. Pour the marinated chicken chop sauce into the wok, cover the wok, and cook over low heat until the chicken chop is cooked through.

11. Sliced Barbeque Pork / 蜜味叉燒

$20.9

Char Siew is a traditional famous dish in Guangdong Province. It belongs to Cantonese cuisine. This dish is a kind of Cantonese roasted meat. This dish is to hang the marinated lean pork on a special fork and grill it in the oven. Good barbecued pork should be tender and juicy, bright in color, and full of fragrance. Among them, the balance of fat and lean meat is the best, which is called "semi-fat and thin"; other dishes made with barbecued pork include barbecued pork rice, barbecued pork buns, and barbecued pork crisps. Char Siew is a kind of Cantonese roast pork, which is cooked by putting pork on fire with a fork, hence the name. When grilling char siu, the surface is coated with red char siew sauce, so the char siew is red. "Char Siu" is developed from "Plug Siu". Roasting is made by inserting the pork loin into the belly of the whole roasted pork and roasting it. Because the most delicious part of a roasted whole pig is the tenderloin.

17. Clam with Black Bean Sauce / 鼓汁炒蜆

$30.8

There are many types of shells. The clams used today belong to two petal-shaped shells, and there are many kinds of them. The local clams are mostly yellow sand clams. The British "Clam Zhou Da Tang" and the Italian "Clam Fried Spaghetti" are traditional, The representative of western food. Stir-fried clams with soy sauce and pepper sauce is a special stir-fry in Guangdong. Clams are regarded as colder shellfish by Cantonese people and are often served with ginger juice, wine, and pepper to remove the cold.

20. General Tao's Chicken / 左宗棠雞

$29.7

Zuo Zongtang's Chicken, also known as Zuo Rooster, is a famous dish in Hunan Province and belongs to Hunan cuisine. This dish was created by Peng Changgui in 1952 under the name Zuo Zongtang. In fact, it has no direct relationship with Zuo Zongtang, a general in the late Qing Dynasty. In 1952, the commander of the US Pacific Seventh Fleet, Redford, visited Taiwan. Liang Xuzhao, the commander-in-chief of the navy in Taiwan, hosted a banquet for three consecutive days and invited Peng Changgui to be the chef. Redford asked about the name of the dish after tasting it, and Peng Changgui casually named it "General Tso's Chicken".

19. Mongolian Chicken / 蒙古雞絲

$29.7

Put 1 spoon of old soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of honey are poured into a bowl and mixed. Rinse the chicken thighs with water, dry the water with kitchen paper, pour the mixed sauce into the chicken thighs, massage it with your hands (you can poke it with a fork or a toothpick if you want to taste it), then put it in the refrigerator to marinate for half Hour. Ginger slices, green onions cut into long sections.

176. Parsley with Minced Beef in Soup / 西湖牛肉羹

$23.1

West Lake beef soup (minced beef thick soup) is a traditional famous dish in Hangzhou City, Zhejiang Province. This dish is usually served in advance as a soup to moisten the throat and appetizers, and has been loved by ordinary people for 800 years. In the Southern Song Dynasty, the Beimin in Hangzhou used only a little minced meat, eggs, and mushrooms to make a cheap and high-quality soup according to local conditions, which became a substitute for the northern Hu spicy soup in memory. Therefore, the West Lake beef soup is very common among the people. Family dishes.

179a. Egg Drop Soup / 蘑菇蛋花湯

$20.9

Fresh oyster mushrooms 2, 3 taels, rinsed with water and torn into small strips; beat an egg and set aside. Heat the pot, add a small amount of oil, put the torn mushrooms into the pot, add a small amount of salt and fry for a minute or two. Add two or three rice bowls of water, boil it, taste the salt of the soup, if it is not enough, add it to the right amount. Pour the beaten eggs into the pot, wait for a while until the eggs are formed, stir well, add chopped green onion, add a little monosodium glutamate, and take out of the pot.

178. Crab Meat with Fish Maw Soup / 蟹肉魚肚羹

$34.1

Stock ingredients: water for 1 old chicken; a whole piece of ham (using HAM is sweeter, but Jinhua ham is too oily and too salty), 1 large piece of pork is also ready for use; 8 scallops are soaked in warm water to soften Tear it into shreds, 1 large piece of ginger, cooking wine, boil water over high heat, put all the ingredients into a large clay pot, then turn to slow heat and simmer for 6 hours, then filter and serve as broth.

177. Chives with Dried Scallops in Soup / 韭皇瑤柱羹

$23.1

We have been preparing meals for everyone for several weeks. This year is the Lunar New Year, and in 3 days it will be the seventh day of the Lunar New Year. Of course, you have to eat well and celebrate your birthday and your family’s birthday! Of course, it is not enough to have food without soup, and children don’t like the choice of only soup. This time, James makes a very full-flavored soup, which is sure to be enjoyed by adults and children alike.

23. Famous Seafood Congee / 金牌海鮮粥

$18.7

Seafood porridge is one of the hong kong and taiwan cuisine recipes. It uses various fresh seafood such as rice and shrimp as the main ingredients. The cooking skills of seafood porridge are mainly cooking, and the taste is salty and fresh.The rice in seafood porridge has a high nutritional effect and is the basic food for supplementing nutrients; rice can provide rich b vitamins; it has the effect of clearing eyes and ears, stopping vexation, quenching thirst, and stopping diarrhea.

24. Prawn & Scallop Congee / 蝦球帶子粥

$18.7

Wash the shrimp and remove the intestines; wash and slice the fresh scallops, marinate with a little taibai powder; disperse the miso with a little cold water and set it aside.Take a deep pot, add 6 cups of water and 3 cups of rice to boil, then boil the beaten miso for 15 minutes, add the shrimp and scallops from step 1, cook for another 5 minutes, add all the seasonings and mix evenly, put celery, shallots, coriander, chopped green onion before serving.

25. Prawn Congee / 鮮蝦球粥

$18.7

Wash the rice, soak it for half a day, pour it into a pressure cooker, put an appropriate amount of water, add a little salt and a few drops of olive oil to make a flavorful porridge base wash the fresh shrimp, remove the head and shell, remove the shrimp line, and cut along the back. The processed shrimp are marinated with a little salt, chicken essence, and a little cooking wine. Sprinkle a little cornstarch and stir well. Grab it with your hands until elastic.

64. Curry Beef Brisket Noodle Soup / 咖哩牛腩麵

$18.7

Beef brisket (loin fossa): Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the body's disease resistance. It is especially suitable for growth and development, postoperative and post-ill people to supplement blood loss and repair tissue. Eating beef in cold winter can warm the stomach, it is a good tonic for this season; beef has the effect of nourishing the middle and benefiting the qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm, and relieving wind, quenching thirst and saliva. People with weak muscles and bones, anemia, chronic illness, and yellow face and dazzling eyes.

67. Beef, Ginger, & Green Onion Noodle Soup / 薑蔥牛肉麵

$18.7

Vancouver East Cantonese Noodle House. Yi Bingshou, a poet and calligrapher from the Qing Dynasty in Huizhou, Guangdong, had a feast for guests. The chef mistakenly put the boiled egg noodles into boiling oil in the rush. After picking it up, he had to soak it in soup before serving it. Unexpectedly, this kind of egg noodles won unanimous applause from the guests and hosts and became a very refreshing serving dish.

49. Mushroom Foo Yung / 蘑菇芙蓉

$29.7

Finely chop the onion and reserve 1 tablespoon for garnish. Toss the rest of the shallots with egg milk, bean sprouts, and 20ml of soy sauce until well combined. Heat 15ml of peanut oil in a large non-stick frying pan over medium-high heat. Scoop the 4 soup key mixed egg mixture into the hot oil and fry for 1-2 minutes. After the bottom is solidified, turn over and fry for another 1-2 minutes, and one cake is cooked. Remove from pan and place on a warm plate while the rest of the pie is cooked.

76. Shrimp Wonton & Dumpling Lo Mein / 雲吞水餃撈麵

$19.8

Lo mein is an ancient chinese traditional noodle variety with a history of more than 1,000 years and is popular in most parts of china. There are some different names in different places. Some are called he lao noodles, some are called bedzi noodles, some are called noodles, and some are called yahe lao or yahe lao. lo mein is also the local language name for noodles in cantonese (“lao” cantonese pronunciation lou1, which is a self-made world and has nothing to do with the pronunciation and meaning of “lao” in “salvage”). it refers to the noodles that are drained and then added with sauce foods that are mixed together are sometimes eaten with some ingredients.

74. Shrimp Wonton Lo Mein / 鮮蝦雲吞撈麵

$19.8

Wonton noodles are divided into two types: xirong and darong. Such a delicate name is actually taken from the cantonese homonyms of "xiaoyong" and "dayong", which means small bowl and a big bowl. Generally, the default option for ordering wonton noodles is fine rhubarb, and it is also very skillful to place wonton noodles: the spoon should be at the bottom, the wonton should be on top of the spoon, and the noodles should be covered on top of all the ingredients.The intention is that the wontons will not leak out and become dry, and the noodles will not become soft because they are soaked in the soup. So the first step already has the option of adding and subtracting points from the appearance. According to research, wonton noodles first appeared in the late qing dynasty and the early republic of china, in the xiguan area of guangzhou. according to legend, it was introduced from hunan during the tongzhi period. It was originally used for worship.

75. Shrimp Dumpling Lo Mein / 鮮蝦水餃撈麵

$19.8

Lo mein is an ancient chinese traditional noodle variety with a history of more than 1,000 years and is popular in most parts of china. There are some different names in different places. Some are called he lao noodles, some are called bedzi noodles, some are called noodles, and some are called yahe lao or yahe lao.lo mein is also the local language name for noodles in cantonese (“lao” cantonese pronunciation lou1, which is a self-made world and has nothing to do with the pronunciation and meaning of “lao” in “salvage”). it refers to the noodles that are drained and then added with sauce foods that are mixed together are sometimes eaten with some ingredients.

80. Beef, Green Onion, & Ginger Lo Mein / 薑蔥牛肉撈麵

$19.8

Put the beef tendon in boiling water to scald the blood, rinse and cut it into pieces. 5 boil the rice bowl with ginger slices/star anise/laurel leaves/chili, put in the beef and simmer for about an hour, add soy sauce, salt, cooking wine, and continue to simmer for an hour until crispy. Boil the noodles, drain and place them on a plate, add shredded onion ginger/beef, pour the soup, and mix with a little red oil.

83. Soft Sparerib Lo Mein / 豬軟骨撈麵

$19.8

Fresh tomato one peeled and diced pork cartilage cut to appropriate size pour a teaspoon of oil into the pot, fry the diced tomatoes until they become mushy, if they dry quickly, add a small amount of water, then add the tomato hot pot base, continue to stir fry until thick, add water to boil the soup after the soup is boiled, adjust the taste according to the taste, add some sugar or salt, because i put the soup for stewing the ribs, i don't add any more salt in this one take out the soup, add water to the cook the noodles for 4-5 minutes (the longer time can be shortened according to the nature of the noodles), and put the noodles into the soup directly after cooking this is the finished product.

138A. Seafood Chow Mein / 海鮮炒麵

$29.7

Seafood chow mein is a food made from hand-pulled noodles, fresh oysters, and fresh shrimp. Can benefit the stomach, resolve phlegm and regulate qi; green pepper is hot and spicy, can warm the middle and dispel cold, appetizer, and digestion.Western physician's words:this staple food is extremely rich in materials, and can provide almost all kinds of nutrients needed for children's growth and development, including protein, calcium, vitamins, etc.; fish and shrimp are very high in calcium, which can promote bone growth.

147. Mixed Vegetable Chow Mein / 羅漢齋炒麵

$28.6

Luohanzhai Fried Noodles is a special dish. The main ingredients are noodles, straw mushrooms, silver buds, etc. The ingredients are gluten, shredded mushrooms, shredded carrots, etc. The seasonings are dark soy sauce, edible salt, chicken essence, etc. The ingredients are poured into the pan and cooked. The main nutrients of noodles are protein, fat, carbohydrates, etc. Noodles are easy to digest and absorb and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption.

141. Fukien-Style Pan-Fried Rice Noodles / 福建炒河粉

$28.6

Spicy.Rice noodles, also known as shahe noodles, are flat and wide in shape. It is a popular characteristic of traditional food in canton, hainan, guangxi, fujian, hunan, and other regions. Pho is made by washing the rice, grinding it into powder, adding water to make it into a paste, steaming it in a cage to make flakes, and cutting it into strips after cooling. Different from "kway teow".Pho is a common snack ingredient in guangdong, guangxi, and southeast asia in china. It originated from shahe, guangzhou in about 1860, hence the name.

149. Sparerib with Black Bean Sauce Chow Mein / 豉椒排骨炒麵

$28.6

Soft and smooth rice noodles, tender stir-fried beef, and savory soy sauce flavor make this dish not only a snack, but also a quick dinner with vegetables, meat, and staples.Material: 200 grams of tender beef, cut into slices 5 cm long and 2 cm wide, 1 teaspoon cooking wine, 2 teaspoons cornstarch, 2 teaspoons light soy sauce, 400 grams thick rice noodles, cover, heat in microwave for 1 minute, separate by hand, 3 tablespoons of vegetable oil, 1/4 of an onion, chopped thickly,25 grams of tempeh, 1/2 of green bell pepper, seeded and chopped, 1/2 red bell pepper, seeded, chopped, old 1 tbsp smoked, 1/4 tsp sugar, 1 clove garlic, press juice,100 ml chicken broth, 1/8 tsp salt, 1 pinch black pepper, 1/4 tsp sesame oil.

154. Soy Sauce Chow Mein / 豉油皇炒麵

$28.6

Soy sauce emperor fried noodles is a famous snack with guangdong characteristics. It is the favorite snack for guangzhou people to drink morning tea, and it is also a homemade breakfast on the table of ordinary people. When cooking, first fry the leeks, squid, onions, mung bean sprouts, and other accessories to season, add in the noodles and stir-fry at the same time, add light soy sauce and dark soy sauce to color it so that the soy sauce king fried noodles can be fragrant. The color is dark and bright, and the noodles are smooth and elastic.

140. Supreme Pan-Fried Kuiteow / 秘製星洲貴刁

$29.7

As for the so-called "gui diao" in some restaurants in hong kong, the essence is also a transliteration of the chaozhou language "kway teow". The people who do the kuey teow business in nanyang are all overseas chinese, and its production method is basically the same as that of fujian and chaozhou, but with more curry powder. This kind of snack is probably also loved by local people, so kuey teow is also familiar to local people. The hong kong restaurant was transliterated from there, and it was called "gui diao". Some even take things seriously, adding words such as "secret system", "malay food", etc., but it is really not a "secret". the so-called malay food is nothing more than the malayization of teochew kuey teow.

148. Shredded Meat Chow Mein / 肉絲炒麵

$28.6

Sansi Fried Noodles is a delicious and delicious dish that belongs to Cantonese cuisine. After the water boils, cook the noodles for about six minutes, then remove and cool in cold water. Take the oil pan, add carrots, ham, and bean sprouts and stir-fry until fragrant, add all the seasonings and bring to a boil, then add the noodles and stir-fry evenly. Finally, add the poached eggs and serve.

153. Shredded Meat Chow Mein / 三絲炒麵

$28.6

Sansi fried noodles is a delicious and delicious dish that belongs to cantonese cuisine. after the water boils, cook the noodles for about six minutes, then remove and cool in cold water. take the oil pan, add carrots, ham, and bean sprouts and stir-fry until fragrant, add all the seasonings and bring to a boil, then add the noodles and stir-fry evenly. finally, add the poached eggs and serve.

143. Fukien-Style Pan-Fried Vermicelli / 福建炒米粉

$28.6

Spicy.put the frying pan on high heat, put in peanut oil, and heat it up, stir-fry the green onion a few times, then add the lean meat, shrimp, and melon, stir until the melon is soft, and pour in the shrimp soup. Then put the rice noodles along the edge of the pot and boil, and turn the rice noodles. When they are fully cooked and the soup is evenly absorbed, add monosodium glutamate and chives. When out of the pot, first pick up the rice noodles and put them on a plate, then stir-fry the ingredients for a while, and then cover and spread on the rice noodles.

169. Yang Chow Fried Rice / 揚州炒飯

$29.7

Yangzhou Fried Rice, also known as Yangzhou Egg Fried Rice, is a traditional famous dish in Yangzhou City, Jiangsu Province. Its main ingredients are rice, ham, eggs, shrimp, and so on. Yangzhou fried rice is rigorous in material selection, meticulous in production, exquisite in processing, and pays attention to color matching. After the frying is completed, the particles are clear, loose, soft, and hard, with harmonious colors, full luster, various ingredients, fresh and smooth, fragrant and delicious.

168. Shredded Chicken Fried Rice /生炒雞絲飯

$29.7

Chicken meat is tender and delicious, with high protein content, and it is easily absorbed and utilized by the human body, which can enhance physical strength and strengthen the body. It contains phospholipids that play an important role in human growth and development. And one of the important sources of phospholipids. Eggs are rich in protein, fat, vitamins, iron, calcium, potassium, and other minerals needed by the human body. Its protein is the best protein in nature and has a repairing effect on liver tissue damage; at the same time, it is rich in DHA, lecithin, yolk, It is beneficial to the development of the nervous system and body, and it can strengthen the brain and improve intelligence.

165. Salted Fish with Diced Chicken Fried Rice / 鹹魚雞粒炒飯

$30.8

Fried rice with salted fish and chicken is a home-cooked dish. It uses leftover rice as the main ingredient and stir-fries it as an auxiliary. Main ingredients: 100 grams of chicken, 50 grams of salted fish, 50 grams of lettuce, 1 egg, 300 grams of rice, 20 grams of chopped green onion,1 teaspoon of Taibai powder, 25 ㏄ of salad oil . Seasoning: 1/4 tsp salt, 1/4 tsp chicken powder.

172B. Egg Fried Rice / 蛋炒飯

$28.6

Egg-fried rice is a common Chinese dish. The earliest record can be found in the bamboo slips unearthed from the Han Tomb in Mawangdui, Changsha, Hunan in 1972. According to expert research, "egg glutinous rice" is a kind of food made of sticky rice and eggs. Some people speculate that this may be the predecessor of egg-fried rice. Eggs are rich in protein, not only that, but they are also rich in vitamin A and vitamin B.

167. Minced Beef with Lettuce Fried Rice / 生炒牛肉飯

$29.7

Mince the beef, marinate it with marinade for about 15 minutes. Wash the lettuce and cut it into shreds. Beat the eggs and set them aside. Put a little oil in the pot, heat it up, put the minced beef and fry until 8 mature, put out. Put the oil in the pot again, heat the egg mixture, fry until 6 mature, pour in the rice, stir-fry continuously until the rice grains are separated, put the soy sauce and stir-fry evenly, add salt and stir well. Add beef, stir well, add shredded lettuce, stir-fry until the vegetables are soft, sprinkle cooking wine, serve on a plate and enjoy.

172C. Vegetable Fried Rice / 雜菜炒飯

$28.6

Cut the meat slices into shreds or cut them into smaller pieces, which are easier to distribute evenly in the fried rice and easier to cook. Cut the cooked bamboo shoots into small pieces. Chopped green onion is also leftover from the hot pot ingredients, which can be more or less. If there is a lot of left, it doesn't matter if you add a bowl, it is still delicious. Microwave frozen rice for four minutes until hot. Add eggs, pork, and seasoning powder (you can use soy sauce or salt without seasoning powder) and mix well. Add a tablespoon of oil and mix well before placing it in the pan to avoid sticking.

162. Thai-Style Seafood Fried Rice / 泰式海鮮炒飯

$30.8

Blanch the shrimp, crab leg meat, and flower branch meat with hot water, then put it in cold water to cool down and take it out for later use. Cut the onion into pieces and set it aside. After the wok is hot, add the lard. After the lard is melted, add the curry powder, the diced onion from method 2, and sauté over low heat until the aroma is released. Pour the rice into the pot of method 2, stir-fry the rice with a rice spoon, add coconut milk, fish sauce, chicken powder, white pepper powder, and all the ingredients of method 1, and stir-fry for a few times.

124. Beef Brisket on Rice / 原汁牛腩飯

$24.2

After cleaning the brisket, cut it into uniform size, then soak it for more than 10 minutes, and then wash the blood. Put the washed beef brisket into the pot, add 2 slices of ginger and a spoonful of cooking wine in, so as to remove the fishy smell. After the water boils, cook for about 5 minutes, remove the brisket, remove the blood foam, and clean the brisket. Heat oil in a wok put ginger, onion, and garlic into the wok and sauté until fragrant, then put the processed beef brisket into the wok and stir-fry, about 2 minutes, you will smell the aroma of the beef brisket. Add the stir-fried beef brisket to the water, then pour it into a casserole or soup pot. Bring the water to a boil over high heat, then turn to medium-low heat and simmer slowly for 40 minutes. If you want to make it softer, you can take a little longer. Add carrots and potatoes and simmer for 15 minutes, then turn off the heat. Add an appropriate amount of curry cubes until the curry cubes are completely dissolved, add the shallots (optional), and cook for 3-5 minutes over low heat, stirring gently while cooking to prevent sticking to the pan.

182. Boneless Chicken Curry / 咖哩雞球

$29.7

Marinate the chicken pieces with cooking wine, ginger slices, and a small amount of black pepper for later use. Blanch potatoes and carrots in boiling water, remove and set aside . Heat the oil, add the chopped garlic cloves and ginger slices and sauté until fragrant, add the marinated chicken pieces and stir-fry, then add the potatoes and carrots and stir-fry. Add water to submerge the food in the pot, throw in the curry paste, keep stirring after boiling, and collect the sauce over medium heat.

184. Beef Curry / 咖哩牛肉

$30.8

It is said that curry originated from India, which means "a lot of spices are added together to cook", and the taste is strong and rich. Beef curry is the most common and classic dish in curry rice. Beef is rich in protein, and its amino acid composition is closer to human needs than pork. It can improve the body's disease resistance and is especially suitable for growth and development.

183. Fish Curry / 咖哩魚

$29.7

It's freezing cold, so eat spicy food to warm up your blood. Found out that this Ayam Malay Curry Sauce is deliciously spicy. Christine eats so much that it's "hot", even the other half is not afraid of spicy foods, and loves spicy food, and also said that this fish curry is "spicy"! But seeing him take bite after bite, adding more rice. If you love spicy food, this dish is for you! Remember, might as well add more vegetables.

185. Pork Curry / 咖哩豬肉

$29.7

Often when can’t think of what to eat, just try a pot of pork curry and eat it. It’s convenient and simple. the curry the night before, and when; can eat it the next day, you will find it is really delicious. The first meal You can have curry rice, curry udon noodles for the second meal, and the third meal (usually out of ingredients, just the sauce left) can be fried pork chops and drizzled with the remaining curry sauce, no waste at all, and every meal You won't feel tired of eating it in a different way.

199. Spicy Garlic Squid / 椒鹽鮮魷

$29.7

Boil the squid first to increase its crispness, and pick it up as soon as it is curled, otherwise, it will be tough if it is too old. When boiling water and pickling squid, you can add some wine to remove the fishy smell. Remember to dry the water before frying, so that the fried powder will be dry enough, and it will be more crispy when fried, and avoid water and oil. The squid itself is easy to cook, so don't fry it for too long and keep the squid crispy, so it's not too tough.

202. Rock Cod with Cream of Corn / 粟米斑塊

$29.7

Corn patches, have you eaten? I believe that many friends who are used to living in Hong Kong have eaten this delicious dish when they were children. Plaque is a grouper cut into pieces, dipped in batter, and deep-fried. The soft fish inside is wrapped in a crispy layer. Drizzle the slightly sweet corn kernel sauce. Because of this, this dish has been on the list of popular dishes in Hong Kong-style restaurants. To this day, I still see it on the menu of the restaurant. But I don't know if many people still like to eat it now? What about Christine? Of course, still love it, still love it.

207D. Deep Fried Silver Fish / 椒鹽白飯魚

$29.7

Rice fish, the scientific name should be Wenchang fish, Guangdong, Hong Kong, and Macao called rice fish, probably because it appears white after death, huh, huh. The white rice fish is similar to the freshwater whitebait. It is transparent in its entirety. It will die immediately after landing, and then it will turn white. There are many ways to make this fish. You can scramble an egg or fry it. I like to fry it. The taste is better, hehe. Coat the silver fish with crispy paste, fry it and sprinkle with salt and pepper, it is crisp and delicious to eat.

200. Prawns with Cashew Nuts / 腰果蝦球

$29.7

If using raw cashews, boil 3 cups of water, add half a teaspoon of salt, cook for about 8 minutes, remove and drain; fry oil over low heat. Fry for about 6 minutes, do not wait until the cashews are completely discolored before removing them so that the cashews will have a burnt taste. For "cashew nut shrimp", the back of the shrimp does not need to be cut open, the whole shrimp can be used, and the rest of the practice is the same. Shrimp can be blanched in Sichuan, which is relatively light and unburdened, but the taste is somewhat different. Cashews are rich in nutrients and contain a lot of linoleic acid and unsaturated fatty acids. Prevention of arteriosclerosis, cardiovascular.

204. Scallops with Vegetables / 油泡帶子

$36.3

Oil bubble scallop is a traditional and famous dish in Chaoshan, Guangdong, belonging to Cantonese cuisine. This dish is a characteristic of Chaoshan and Dongjiang. The fresh bamboo shoots and cooked ham strips are put in the middle of the belt and then cooked by the oil soaking method. There are two common types of scallops: one is the so-called long scallop, which belongs to the shell muscle of the Jiangyao; the other is the round scallop, which belongs to the adductor muscle of the scallop family shellfish. Its dried product is Jiang Yaozhu, a scallop, in the north . Scallops are abundant in the coastal areas of Guangdong and Hainan and are one of the precious seafood products. Its quality is soft and delicious, and it is suitable for steaming, frying, and frying.

Reviews for James on Hastings Chinese Restaurant 尖‘s 小厨 in Vancouver, British Columbia

Visit restaurant's Website

3.8

3.6

Brian Wong 1 year ago

Visiting Vancouver from NYC and we booked an Airbnb nearby and was on the hunt for some Chinese food open late. We picked this place on a whim after looking around online and seeing what was close. It's a small family style restaurant and pretty busy (being Saturday ... night) but we luckily got a table right away. The food portions are rather generous and very tasty. We had enough to take back as left overs. The next night we went out to another Cantonese restaurant and was pretty disappointed in both the service and food quality. So the following night we decided to come back to James place and it once again held up. Dishes tasted better than the Cantonese food in NYC for sure. We showed up pretty late so after the other tables left, we were the only ones left and James, the owner, was rather personable chatting with us and gave us complimentary milk tea after my Uncle had mentioned he had been really looking for some good Hong Kong styled milk tea. He took the time to even sit in with us and take a picture, joking that he'd put our picture on the wall. (The walls are covered with the dishes you can order as well as celebrities that have dined in the establishment over the years). Overall, it was a great restaurant that is really flexible with how you want your dishes prepared, like style, vegetables, type of noodle and mix and matching things not on the set menu for additional prices. The lobster and crab over noodles was tasty, as well as their salt and pepper pork chops, Peking pork chop, and free range soy sauce chicken. I definitely would definitely recommend this place for Cantonese food if you're nearby in the Vancouver area. Read more

Natalie Hung 1 year ago

I left this place feeling confused. While I was offended by their service, their food was good enough that it almost compensated their horrible service. Almost. So it wasn't enough. Therefore I wouldn't recommend this place or be coming back. We made reservations a week ago for 8 people at a ... specific time with specific dishes. Due to their popularity, we felt like reserving a king crab and a Peking duck is necessary. And a phone call was placed a day before to confirm all the details. However, when we arrived just 3 min before reservation time, they told us no table but almost almost. We understand that for busy Asian restaurants, sometimes it's hard to provide a table right on time. We told the waitress that we'll wait outside instead of having 8 people crowding their front door. She agreed and said almost almost, and I'll come get you. 60mintues later, we're still in the cold waiting outside. I'm unsure how and why this happened, with advanced noticed and confirmation. Either way, we were cold and hungry. During that last 30min of waiting, we repeatedly head inside at 10min interval to remind the waitress that were still waiting outside, in the cold. Eventually we were seated in a very crowded space. That means whenever one of us needed to stand up, we would have to ask the table behind us to provide some space. If you have clusterphobia, avoid this place. The waitress informed us that because we were kept waiting outside, the drinks are on them today. How nice, but a drink doesn't justify an hour of wait with reservation. Still, I appreciate the mild gesture. Then the owner came to show us, a group of 8, the king crab he saved for us, oh let me correct that, the sad king crab that is left. It was small, missing a leg, and not looking very fresh. Usually restaurants like these will let you choose another crab if you don't like it. But the owner said this is the last one. What happened to reserving a good king crab? With a week advanced notice....? Didn't we call twice to confirm? I am fairly upset by this point. You can only be so careless, especially in the service industry. The one thing that brought this restaurant to a 2 star is their food. Their sauce is not overpowering yet flavourful. This compliments the main ingredients nicely, whether it was beef or shrimp. Peking Duck was a bit dry, lack flavor. King crab was steamed with light seasoning. While it was hilariously tiny, the taste was good. Conclusion: I couldn't recommend this place for their lack of care and sincerity but if you don't mind waiting 1 hour or more to have good food in a very cramped space, this might be the place for you. Come here for regular dishes, not king crab. For a $100 meal/per person, I suppose I expected more. Read more

cizi Kwan 1 year ago

Ya! James again! Nice place for dinner with family. Amazing king carbs dinner! They give the delicious transitional Chinese soup and dessert with the combos. Full of Hong Kong Style places. Highly recommend their spicy salty deep fried ❤️

Kanako Sakurada 1 year ago

Great dinner/ late night Chinese with wide range of menu selection! They have dim sum, dinner combo, da lang, spaghetti, hot pot, king crab, and so on and on. Foods all taste good and James, the owner is friendly and helpful. My favorites are da lang dishes as I tend to ... go there late. Their curry beef brisket is a must try! Read more

Ada Y. 1 year ago

Generous portions of food. James (the owner) also gave us two free dishes to celebrate a birthday. Parking lot is a bit small, but free street parking available. Great service. Food taste good overall.

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James on Hastings Chinese Restaurant 尖‘s 小厨 - Vancouver, British Columbia

Menu

Specialty

250. Fried Vegetables & Chinese Mushrooms / 北菇扒菜膽

242. Chili & Green Beans with Minced Pork / 干煸四季豆

243. Braised Tofu with Vegetables / 紅燒豆腐

246. Spicy Minced Pork with Tofu / 麻婆豆腐

247. Pan-Fried Choy Sum Vegetables with Ginger & Greens / 薑蔥菜心苗

248. Plain Vegetables / 清炒時菜

249. Pan-Fried Gai-Lan with Minced Garlic / 蒜蓉炒芥蘭

253. Seasonal Vegetables with Mushrooms / 鮑魚菇扒時蔬

253A. Pan-Fried Pea Leave with Garlic Sauce / 蒜蓉豆苗

244. Bean Sprouts with Shredded Meat / 芽菜炒三絲

245. Plain Chop Suey / 炒雜碎

251. Salted Fish with Bean Sprouts / 鹹魚炒芽菜

252. Dried Scallops on Pea Leaf / 瑤柱扒豆苗

241. Deep-Fried Tofu with Seafood / 瓊山玉子脆豆腐

240. House Tofu Special / 荷塘一品豆腐

Signature Dishes

3. Sesame Chicken with Peking Sweet-&-Sour Sauce / 芝麻京都雞

16. Peking Duck / 北京片皮鴨 (Two Courses)

5A. Ginger Crispy Beef / 薑汁牛柳絲

1. Wontons with Spicy Chilli and Garlic Sauce (8 Pcs.) / 紅油抄手

4. Snail with Black Bean Sauce / 鼓汁紫蘇炒螺

9. Teriyaki Chicken on Crispy Noodles / 日式雞扒炒麵

2. Pot Stickers (5 Pcs.) / 香煎餃子

5. Mongolian Crispy Beef / 蒙古牛柳絲

7. Beef Strips with Black Pepper Sauce Chow Mein / 黑椒牛柳絲炒麵

8. Szechuan-Style Spicy Fried Rice / 四川炒飯

10. Teriyaki Chicken on BBQ Pork Fried Rice / 日式雞扒+叉燒炒飯

11. Sliced Barbeque Pork / 蜜味叉燒

12. Quail (2 Pcs.) / 鵪鶉

14. Crab Claw (1 Pc.) / 酥炸蟹拑

15. Barbeque Duck / 明爐燒鴨

17. Clam with Black Bean Sauce / 鼓汁炒蜆

18A. Beef Lettuce Wrap / 牛鬆生菜包

20. General Tao's Chicken / 左宗棠雞

6. Chicken Green Beans with Spicy Sauce / 魚香豆仔雞片

19. Mongolian Chicken / 蒙古雞絲

21. Roasted Pigeon (1 Pc.) / 紅燒乳鴿

18. Asparagus with Seafood in Black Bean Sauce / 牛鬆生菜包

13. Okra with Arctic Surf Clam in XO / XO醬秋葵北極貝 Sauce

Combination Dinners

Combination Dinner for Six

Combination Dinner for Eight

Combination Dinner for Two

Combination Dinner for Four

Soups

176. Parsley with Minced Beef in Soup / 西湖牛肉羹

175. Cream of Corn with Diced Chicken in Soup / 雞茸粟米羹

173. Hot-&-Sour Soup / 酸辣湯

179a. Egg Drop Soup / 蘑菇蛋花湯

178. Crab Meat with Fish Maw Soup / 蟹肉魚肚羹

174. Assorted Seafood & Tofu in Soup / 海鮮豆腐羹

177. Chives with Dried Scallops in Soup / 韭皇瑤柱羹

Congee

36. Century Egg & Lean Pork Congee / 皮蛋瘦肉粥

23. Famous Seafood Congee / 金牌海鮮粥

37. Sliced Beef Congee / 生滾牛肉粥

27. Sliced Fish Congee / 鮮魚片粥

28. Sliced Fish, Kidney, & Liver Congee / 魚片腰肝粥

32. Sliced Fish & Beef Congee / 魚片牛肉粥

33. House Special Congee / 三元及第粥

34. Chinese Mushroom & Chicken Congee / 北菇滑雞粥

35. Hong Kong-Style Congee / 荔灣艇仔粥

38. Kidney & Liver Congee / 爽滑腰潤粥

24. Prawn & Scallop Congee / 蝦球帶子粥

31. Sliced Fish & Lean Pork Congee / 魚片鹹瘦肉粥

39. Plain Congee / 明火白粥

39a. Chinese Donut/ 油条

25. Prawn Congee / 鮮蝦球粥

26. Prawn & Sliced Fish Congee / 蝦球魚片粥

Noodle Soups

53. Wonton Noodle Soup / 鮮蝦雲吞面

73A. Wor Wonton

55. Wonton Soup / 鮮蝦淨雲吞

57. Wonton & Dumpling Soup / 鮮蝦雲吞水餃

58. Wonton & Dumpling Noodle Soup / 雲吞水餃麵

61. Beef Brisket Noodle Soup / 柱侯牛腩麵

54. Dumpling Noodle Soup / 鮮蝦水餃麵