Pots of tofu and noodles in steaming broth are signature dishes at this busy Richmond restaurant
Stephanie Yuen
Sun
Vivian Shih (right) and Peggy Shih with some dishes available at their family’s restaurant, Han Ju Tofu Hot Pot in Richmond. Photograph by : Ward Perrin, Vancouver Sun
The discovery of Han Ju Tofu Hot Pot at New City Square in Richmond on a cold, wet day was an unexpected delight. The small restaurant was packed out and I noticed many guests had the same item in front of them — an individual size hot pot.
Han Ju Tofu Hot Pot is a traditional Taiwanese hot pot and tofu house. Pots of tofu and noodles in steaming broth are signature dishes, but rice plates and bubble teas are also up for ordering.
One of the major differences between Taiwanese restaurants and Cantonese ones is the menu. Taiwanese restaurants tend to be much more focused on the themes and styles of the cuisine, so they offer smaller menus; Cantonese restaurants, on the other hand, try to list everything the kitchen possibly has on the menu and often end up with a book-like menu. Here at Han Ju, the one-page, two-sided menu with photos of the signature items served the purpose well.
There are a total of 14 entrees ($3.50 to $6.95), eight appetizers ($1.50 to $2) and two desserts ($1.50 to $2). A meal for four can be as economical as $20; even if you go way out, $10 per person will give you a lot for sharing. Most entrees come with a bowl of plain rice. For those who need a second bowl, the cost is only 50 cents each.
The signature dishes include four tofu hot pots ($5.95) and one Korean style BBQ pork with rice ($6.95). We ordered the Seafood & Tofu Pot, the Korean BBQ pork with rice, side orders of marinated cucumber ($1.50) and marinated seaweed string ($1.50). The fresh and crispy cucumber was a good palate pleaser. Dark green kelp shredded thinly was the seaweed string, infused with the aroma of sesame oil. I didn’t mind the seaweed but some people may find it a bit fishy.
Marinated morsels such as beef tendon, beef shank, pork ear, seaweed and tofu are common appetizers found in a Taiwanese restaurant. All are pre-made and served cold: Meats and tofu are usually flavoured with five spices and soy, while seaweed and vegetables are often seasoned with sesame oil and rice vinegar.
The portions of these appetizers are usually small, but they do require different prep work and each has its own unique textures. At $1.50 each, they are true bargains at Han Ju.
The sizzling hot pot and the bowl of rice arrived on a tray placed right in front of me. Serving food on trays is another efficient Taiwanese restaurant practice to ensure the guests receive all items at the same time. This works exceptionally well for set menus.
The seafood & tofu pot was loaded with shrimp, mussels, squid, tofu, sliced pork, an egg and green bean noodles in a clear broth. The portions seemed small but they piled up generously inside the pot. Nothing really stood out in terms of taste but the flavoured stock harmonized everything and turned it into a warming pot of comfort food, no wonder it was such a winter hit at Han Ju.
Korean style BBQ pork with rice was another hit. Besides the tender, juicy slices of pork, there were two kinds of vegetables: siu-choy and bean sprouts, plus spicy tofu and an over-easy egg. All the major food groups were present, they tasted wonderful, and at $6.95, the portion was big enough to feed a hungry man.
The menu tells me that Han Ju has also opened up at Crystal Mall in Burnaby. Owner Peggy goes back and forth between the two locations. My attempt to interview her over the phone was turned down; her excuse was, ‘I am too busy.’ My guess is either my Mandarin really sucks or Peggy is just too shy.
No matter what it is, she is doing a fine job with Han Ju.
Stephanie Yuen is a freelance writer.
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AT A GLANCE
Han Ju Tofu Hot Pot
1138 – 8328 Capstan Way, Richmond. 604-247-1079
1218 – 4500 Kingsway, Burnaby. 604-434-8098
Cash only
© The Vancouver Sun 2007
