BY LINDSAY ANDERSON
SPECIAL TO THE POST
The word ‘mochi’ is often thought of as those squishy, chewy, sweet little rice cakes beloved by many. It’s also the name of a fusion and bubble tea café in Richmond, located on the second floor of a mall on McKim, overlooking Garden City Road.
Mochi Fusion Cuisine is in the same mall as my favourite courtyard, Fraser Deli, and Garden City Hot Pot, though I’d never before ventured up to the mall’s second storey.
I had expected it to be more of a casual bubble tea café, but it turned out to be a large, modern restaurant with an enormous menu.
They weren’t kidding around when they used the word ‘fusion’ in their name; the menu has everything from HK-style baked dishes to hot pot, Thai/Taiwanese/Korean/Japanese dishes, snacks, entrees, soups, every kind of bubble tea imaginable, and desserts like “green tea tiramisu.”
The menu suits all tastes (as long as you like Asian food). It took me awhile to navigate the big menu, but I eventually decided to try something I haven’t yet had: chicken ginseng hot pot.
This traditional soup came with a side of steamed rice, and arrived madly simmering over a hot coal.
The broth was clear, and there were slices of ginseng, strings of ginseng ‘beard,’ chunks of chicken, and two types of red ‘berries.’
The latter two I discovered the names of just by googling “ginseng soup.” I found that almost all the recipes asked for the same six things: chicken, ginseng, goji berries, Chinese red dates (also known as jujubes), a sprinkle of salt, and water.
This mixture of ingredients makes a soup renowned for its healthful benefits. Ginseng has been revered for its medicinal qualities for thousands of years, and is known as a stress-reliever, fighter against signs of aging, mental stimulant, weight controller, and others.
Both Chinese red dates (jujubes) and goji berries are said to also have medicinal benefits.
The flavour was certainly an acquired taste, however. The herbaceous broth was mild, but the ginseng was quite bitter, which is not a flavour I’m traditionally drawn to.
The jujubes added some sweetness and the chicken was juicy, but this hot pot is certainly not something I’d order because I’ll crave it anytime soon.
My slightly less healthy accompaniment to the meal was a mango Calpis drink, which is a type of uncarbonated Japanese soft drink that tastes mildly of yogurt. The mango flavour was sweet, and while I couldn’t finish all of it, it was sort of like having dessert. I bet Japanese kids love this stuff.
I’d recommend heading to Mochi if you’re in a group of people with varying tastes.
Lindsay Anderson is dining out at 365 Richmond eateries in 365 days for Tourism Richmond. The Asian Pacific Post is featuring excerpts from her blog each week. See www.365daysofdining.com for Anderson’s blog.
Mochi Fusion Cuisine and Bubble Tea Café
8788 McKim Way, Richmond BC
TEL: 604-244-7336
CASH AND CARDS ACCEPTED
VEGETARIAN OPTIONS AVAILABLE
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