Missing Chopsticks

Heard people said the food was cold from before, but it was really hot during my visit, even the appetizer. Every dish was cooked with a lot of details and efforts, haven't heard my mom non-stop praising a restaurant for a long time. My favourite was the Chocolate Mousse dessert which was perfectly prepared, multiple textures yet all the tastes blend in really well. I rarely want to get another one, would totally go back for even just that.

Hands down one of the best meals I've had in a very long time. Also, the only restaurant I've tried that successfully executes fusion cuisine. Ambiance, hospitality, beautiful plating and most importantly.delicious.

So tried the dine out menu and a couple of appys From the tasting menu.as this place has exploded
On IG and it seems hard to get a seat. Finally found out why.bec they only have space for a few people. Downstairs only has seating for maybe 20 pax plus a big table upstairs for 10 for private dining (i was told).

Foodwise, it wasnt what to expect for a french-asian fusion. The place is boasting about how their 2 asian chefs are french trained but i had not tasted anything to impress me. French cooking is all about the sauces. How the sauce brings out the flavours of dishes and takes it to new heights and gives the consumer a glimpse of both the fusion cultures. This one was more asian taste and french presentation only.

Tried the prawn toast (average) its a play on cant prawn toast.with shrimp puree laid on top of a french cracker. Dish was not fried at all and lacked shrimp flavours. Next was the shredded chicken salad with wasabi notes and served with salsa and served on yet again a french sounding french cracker. Come on, doing this does not make it a french fusion. It look like french canapés but taste was asian.

The scallops with steamed spinach and pearl potatoes were excellent. In this dish, french sauces were accentuated. It was served with lemon sauce which brought the dish its french fusion. Everything was perfectly cooked.

The main dish was striploin with char siu bbq sauce. (the worst dish of the night)!

All the flavours were off. For those who dont know, char siu sauce is chinese bbq sauce used for roasted pork. Its supposed to he sweet and tangy and smoky with hints of honey and maltose. When this was used on the steak, it totally killed the flavours of the seared steak. No more smokiness and beef flavours. All you taste is a weird sugary aftertaste. Think ketshup on steak almost same concept. Nothing french or
French-asian about this whatsoever.

The dessert was by far the next best dish. Delicate, smooth, and creamy choco mousse with mandarins and sesame crackers.
The texture and flavour profile for this dish was excellent. But again, nothing french about this and no fusion.

Total let down for an establishments that prides itself for french-asian fusion.

I will not repeat.

Great little find with spectacular food and service. I’ll be back again to try some more delectable bites.

We've been seated upstairs. The air circulation can be improved. Beside that, food is tasty, especially dessert, it's extremely great.

Food was excellent. Dine out Vancouver menu was wonderful. Service staff were attentive and pleasant. I most enjoyable evening.

I came here on Jan 25 for their Dine Out menu and I was sorely disappointed with the food.

The customer service itself was okay. It wasn't fine dining levels of service but it wasn't horrible.

I had major complaints about the food and drink:

1. The cook on the scallops was great but the flavours of the scallop dish were very bland. All I could taste is that the components were cooked in a good amount of fat. I could taste tiny hints of the candied lemon and every time I did, I enjoyed the dish much more. If you added way more of that acid component and a bit more salt, this scallop dish would have been much better.

2. The steak dish would have been much better if the char siu sauce was reduced more. It was so watery that I could barely taste the flavours in the sauce. Again, another dish that was in dire need of more flavour. I also really did not enjoy having to cut my steak with a butterknife. I expected steak knives at a restaurant trying to market itself at this tier. The choice to do a light sear was also an interesting one. I would have imagined a stronger smokey flavour from a strong sear would have aligned well with the char siu sauce, which is a chinese barbecue flavour. I will say the mushroom garnish was delicious. That was the only good part about the dish.

3. The wine was just poured without any explanation. I had to read the menu and hope that they were actually pouring the wine listed on the menu since I didn't even get a chance to look at the bottle. Every other wine pairing I've had at other restaurants came with a detailed explanation of what the wine was and why it was paired with that food.

4. On the topic of the wine pairings:
- I personally did not find the prosecco a match with the scallops. I would have preferred it paired with the white wine that was served with the dessert.
- The red wine paired with the steak was listed as a pinot noir on the menu which would have made sense with the sweet char siu sauce, but this red was too sweet and not dry enough. It really didn't match the dish at all.
- The white wine served with the dessert also did not work at all for me. The chocolate was rich with a hint of bitterness. I would've enjoyed it much more with a sweet rosé wine.

The only positive food experience was the dessert. I enjoyed the sesame crisp and dried mandarin. It paired nicely with the mousse and crumble.
They accidentally gave me a wine pairing with the dessert when I only ordered it for the appetizer and main, but they did not charge me extra. Along with the dessert course and good customer service, these 2 points are why this review is a 2-star and not a 1-star.

Unfortunately, I won't be coming back to this restaurant but I hope these points of criticism will improve the experience for future patrons.

Some smaller not as relevant nitpicks:
1. The wine glasses felt extremely cheap
2. My dessert spoon was scratched up and looked very old
3. It would have been nice to get a bigger portion of steak. That portion size would have been good if it was a 5+ course tasting menu, but there wasn't much food being served.
4. The courses should have been served at the same time for everyone at the table. It was very awkward when one or two people at the table had nothing in front of them.

Missing Chopsticks—should be renamed missing taste, service, and everything else except for the price tag ($138+ per person).

A friend had booked this restaurant to celebrate my birthday, but it was a disappointment from start to finish.

Upon arrival, our server promptly seated us, welcomed us, and inquired if we were celebrating a special occasion. He returned with a glass of wine and swiftly suggested adding scallops to our pasta course for an additional cost. It felt presumptuous to recommend menu additions without first asking about any dietary restrictions. After declining the add-on, he inquired about our dietary preferences and then walked away.

Shortly afterward, our first course arrived promptly.

The second course marked the beginning of a downhill experience.

Steamed Egg—topped with low-quality local uni that tasted overly fishy, accompanied by sea cucumber and mushroom that were excessively salty.
Autumn Root Veggies—flavorless and lackluster, something easily replicable at home.
Handmade Pasta—Noodles had an odd texture and flavor, and the soubise lacked taste.
Squab—Probably the highlight of the evening.
Dessert—The clafoutis, described to us as a pudding, turned out to be hard and dry.
Our server never checked in on us to inquire about our dining experience, even when some dishes were left unfinished. His descriptions of each dish were vastly different from those given by another server attending to different tables. It was evident that our server lacked adequate knowledge about the food being served. To add to the disappointment, inadequate ventilation left our clothing smelling of grease by the end of the evening.

I'd recommend going only if you're keen on missing out—on both taste and money!

Driving up to the warehouse complex you see the warm glow and glimpse of a modern dining room. It was like arriving at a secret location. The anticipation awaits! The recently opened restaurant offered beautifully plated 5 or 6 course menus which were reasonably priced. The baked shellfish with green herbs was a delight for
the phone camera and set the tone for the rest of the meal. Looking into the open kitchen you could see the careful execution of each plate which in and of itself was an experience. The whole tasting was detectable except for the lobster bisque with wonton, which was gritty due to the pureed shells but that is my opinion and others might prefer it that way. The dessert. I am obsessed. Custard, panna cota, whatever you are. Chef’s Service was well appointed and attentive. There were’t any kinks that normally comes with a new restaurant and it was a wonderful dining experience. Great venue for a private event too. Recommended

We’ve been to Missing Chopsticks twice, once in the summer and once in the winter. It’s a seasonal menu, so it’s a different food experience each visit. We love the Cantonese inspired dishes and for our second visit we brought our parents because we knew they would enjoy the familiar flavours in this different take on fine dining.

I thought the winter menu was even better, and some of the textural issues I had from the summer menu (like the panacotta and birds nest combination together made for a homogeneously wet dessert) were resolved. The squab that we had was amazing, and another highlight were the house made noodles.

The service is great and the staff are super attentive, and we noticed that they expanded their beverage menu this visit. Overall, highly recommend and would bring our families here again!

A true culinary experience! The tasting menu was fantastic, service was excellent and the vibe was on point!
We highly recommend dining here.

Hidden gem in Richmond serving elevated modern creations using French technique with Asian influence. Great spot for a special night out for knowledgeable, adventurous gastronomers.

Amazing experience! We did the private dining with friends. The food was excellent, great atomsphere and the staff were awesome. Definetly will return.

Heard good things about this new French-Asian fusion resto and wanted to support. Made dinner reservations for a special occasion which was acknowledged by the server. Was excited to try this private kitchen dining experience destination unconventionally located at an industrial business park in East Richmond near No 6 Rd & Westminster Hwy. Great atmosphere, ambiance and service in an intimate, cozy space which could only seat 12-14 patrons on the ground floor.

Had the 6-course Fall Tasting Menu at $138 pp. Most of the courses were decent but my partner and I agreed on a few items which could’ve been better. The first thing we noticed when we were seated was the smell of smoke from cooking permeating the space, possibly due to the open kitchen hood exhaust fan not being strong enough. Not a deal breaker but smelled almost like KBBQ at a fine dining joint. Although the dishware appeared to be warmed, the food could’ve been slightly hotter.

The 1st Hamachi course was excellent.

The 2nd Raviolo course was delicious but the rich pasta sauce overpowered the sweetness and freshness of the beautiful scallop inside the pasta, which could’ve been served on its own alongside the ravioli.

The 3rd Consummé course was decent but it wasn’t easy eating the large piece of fish maw with only a spoon. Of course, we understood one big piece of fish maw is much more attractive than cut up into smaller pieces.

The 4th Kinmedai course aka Goldeneye Snapper had great texture with the crispy skin and perfectly cooked fish. However, the fish itself was a bit bland even with the duo of sauces, so a little more salt on the fish or sauces would’ve have made it perfect.

The 5th Signature Chicken course was okay since the white meat portion was slightly dry while the dark meat portion fared better. The only reason why we thought it was only okay was the expectation of a “signature dish” should be the climax of the dinner and blow you away.

The 6th Dessert course looked pretty but was quite a plain and ordinary cake.and I wished there was more ice cream which would’ve made it taste better.

For a private kitchen dining experience in such an intimate space, it would’ve been a nice touch for the executive chef to visit each table near the end of the meal to ask how the dinner was having experienced this in other places before. We only saw him come out once to say hello to someone he knew.

Overall, great to try at least once and may consider going back if their seasonal tasting menu is appealing.

Had a delicious tasting menu. Loved the hamachi, Hokkaido scallops, roast chicken and the dessert was delicious.

The culinary delights, the professionalism, the attention to detail was orchestrated with passion and love.

What a lovely place for a meal! Very private and intimate. It's neat to see how they transformed an industrial warehouse into a restaurant! We were the only ones in the restaurant so we had very attentive service. The food was delicious and beautifully presented. My favourite dish was the hamachi and the chicken. Flavourful and I loved the textures. Portions were good for the price as well.