Over the weekend, my brothers and I went to Dinesty in Burnaby for a very early Mother’s Day dinner. It wasn’t because we were too lazy to celebrate it on the actual day- the youngest one just so happened to book a flight to Asia the weekend before Mother’s Day. We ended up at Dinesty due to its convenient location and reservations were made in advance.
It was busy when we arrived at 6pm. The space is nice and spacious with an open kitchen at the back, which definitely caught my attention as you can watch all dishes being prepared. Growing up, my brothers and I were never really fond of our mom being in charge of ordering the food at restaurants. She tends to pick out super unique dishes that she thinks she’s incapable of replicating (funny logic of hers) – but we did let her select a few dishes that night !
Dinesty is well known for their signature steamed pork dumplings also known as Xiao Long Bao ($7.50). They are made in house with chicken and pork broth and double-ground pork filling. Each person is given individual dipping sauce which consists of soy sauce, vinegar, and shredded ginger for the XLB. The skin was perfectly thin holding the seasoned pork filling and soup.
Next up was the Stir Fried Rice Cake with Chinese Spinach & Pork ($9.50). I’m the only one in my family who loves this variation. It’s a good thing my boyfriend loves this one too otherwise I wouldn’t have gotten away with it. The portion size here is definitely smaller compared to the Richmond location. They were good, but a little on the oily side.
The Pan Fried Marinated Beef Wraps ($6.50) came with four pieces. The beef shank lacked flavour and was super dry. They were really stingy with meat and scallions as it was pretty hollow inside. In the end, it was just too much pastry and not enough filling and hoisin sauce. We tried to ask the waitress for a pair of scissors to split between the six of us, but she informed us that the kitchen does not have any scissors… what?!! How on earth did they cut these ones? We were given a butter knife instead. I wouldn’t recommend this dish at all.
Stir Fried Prawns with Asparagus ($16.95). This came with bamboo shoots, asparagus, oyster mushrooms, prawns, and carrots. My mom is a big fan of asparagus so it wasn’t a surprise that she ordered this one. Although the dish was nice and light, it’s a bit on the expensive side for the amount you get. Would I order this again? Maybe.
Gongbao Chicken ($13.95) is also known as Kung Pao Chicken. This was another dish that my mom ordered. Surprisingly, it was pretty good! It’s essentially a spicy stir fry made with chicken, peanuts, and chili peppers. The diced chicken thighs were tender and went well with the crispy peanuts in the sweet and sour sauce while the chili peppers gave this dish a nice kick. I’ve always questioned the authenticity of this and did some digging on the origin of this dish. Apparently this dish was created to honour court official Ding BaoZhen in Qing dynasty who loved stir fried diced chicken!
Camphor & Tea Smoked Duck ($17.95) is a popular Szechuan dish prepared using a smoker or sealed wok over camphor plant twigs and tea leaves. The dish had a nice fragrant smell to it. You could tell that this dish is pretty labour intensive to make. We were given steamed buns to sandwich the meat inside.
Food can be a hit or miss here, but it’s definitely a good place to check out for big gatherings.
Price: $$ ($20-50)