New Fishport Seafood Bistro - Vancouver

Our first time trying New Fishport Seafood Bistro was actually take out last year but we finally managed to visit in person a few weeks ago. It's located in a rather non-descript mini mall on Marine.The interior isn't huge and they sat us at one of the few small tables in the restaurant. We ordered the Mixed Vegetables, Mui Choy Kau Yuk,House Special Fried Rice, and we wanted to order a crab dish. They tried to convince us that we ordered too much... As it turns out, they mistakenly gave us the wrong crab dish. We ordered a simple ginger and green onion crab but they wound up giving us their special Fire Crab with Sticky Rice. The reason why they call it that is because they pour some liquid on the sticky rice and set it on fire tableside. While it wasn't what we ordered, it turned out pretty good with a spicy garlic soy flavour.Service was pretty good and food was tasty. Ended the meal with a taro tapioca dessert.

Good place for eating in, BUT be forewarned about takeout.We had ordered takeout of the braised half duck which is $48. When we got home and started eating it, we realized the container was a bit small sized for what we know is a pretty large dish as we had the same eating at the restaurant just 2 weeks prior. Lo and behold, our takeout was missing ALL 8-10 pieces of the breast meat slices that should have been there. All there was were bones and end pieces of the carcass!When we immediately called them about the missing meat, they made excuses of different way of cutting etc. Needless to say, it was our word against theirs so we didn't press further. What should have been a happy Chinese new year meal became spoiled.So be forewarned, inspect your takeout order thoroughly before paying and leaving the premises. Don't get ripped off like us. One of their employees is probably thoroughly enjoying the breast meat as I write this...

I was invited to join some current Yelp Elites, Ex-Elites, and new friends for an all out feast at New Fishport this past weekend and I AM SO FREAKING GLAD I SAID YES.Overall the food as top notch, but what also stood out was the presentation. Every dish was prepared well from the appetizers all the way to the desserts. While the special chef 's menu was provided to us in Chinese, I used Google Translate to give myself a fighting chance at understanding what was to come. After comparing it to the dishes listed on their standard menu, I realized many of the dishes that we were able to try didn 't appear there.Among the highlights for me would be the phoenix shredded chicken with it 's tasty chicken, flaky bits, and pickled vegetable that adds a delightful tartness to the dish. In addition, I found the preparation of the king crab was very good as well. The legs were steamed with a bounty of minced garlic on top and a bed of vermicelli underneath. The body was prepared in the iconic Hong Kong typhoon shelter style.Other notables included a personal clay pot soup with abalone, conch, chicken, and mushrooms, as well as a the braised pork knuckle with fermented bean curd and bamboo shoots. Both were super tasty with the braised pork knuckles bringing back very fond memories of my grandfather preparing the same dish decades ago.If you 're looking for a spot for some seriously authentic Cantonese dishes with some modern flair, I highly recommend trying out this spot. I 'll most definitely be bringing the famjam here.

Tonight 's dishes were quite impressive and yummy. The garlic crab served with sticky rice had a beautiful presentation. Squab was a bit dry. Tofu and beef dishes were good. I didn 't think I 'd come back because during my first time here, I saw Mr Mickey zoom by. It was upon my friend 's invite did we come back again. There is a strong smell as you come in the door. It somehow smells like cockroach and bleach. I hope this place cleans up because their food is not bad at all.

Come here a few times and get the same dishes. Spicy Crab with sticky rice, lingcod two ways, soy sauce chicken and fish skin.