Eating Vancouver Part 2 French and Shanghai

For breakfast, after Yuji’s Japanese fare, some French pastry was in order. We ended up at Thierry. It is a chocolate shop and a cafe.¬†Chef Thierry was pastry chef for a couple of 2 star Michelin in France and London.


From upper left clockwise. Ham croissant (Pain au jambon), butternut squash soup, chocolate croissant (Pain au chocolat), and a grill chicken on baguette.

For dinner we switched it up and went for Shanghainese at Shanghai River  in Richmond. The menu was impressive and vast. We ended up over ordering per usual. The steam dumpling was very good and more authentically Shanghainese than the technical precision of DinTaiFung. If DinTaiFung dumplings are Porsches, the Shanghai River ones are Corvettes. Meatier, not as uniformly pretty, but good in a slightly different way. Duck 2 ways, smoked fish, duck and scallop soup were all equally well done.

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