Tung Sing Chin 東昇村海鮮酒家

Tung Sing Chin is located on Hastings Street in Vancouver and is close to another Chinese restaurant, Golden Lake Seafood. Since the two restaurants are located close to each other, I decided to make a trip out here to compare the both of them. Tung Sing Chin is currently offering a few lobster specials at decent prices, which I would recommend ordering. Asides from the decent prices, the promotions make a good opportunity to see how the restaurant makes their lobster dishes.

The restaurant is fairly large and the interior is clean. Personally, when I enter Chinese restaurants with a "nice" interior, it gives me the impression of receivieving average or above average service because the restaurant tries to be more "high end". Furthermore, the managers that wear suits gives me the impression as well.

SHARK'S FIN SOUP IN CLAY POT ($13.85/BOWL).

Although the chicken broth tastes average (not too salty or bland), the pieces of chicken taste very tough as well as chewy. The chicken should have been left out. Asides from the meat, the shark's fin has not been cooked long enough which tastes very hard. We were pretty disappointed.

DEEP FRIED CRISPY SQUAB ($12.99).

Unfortunately the skin does not taste crispy and the squab is overcooked which tastes chewy as well as rubbery. However, the squab does have a tasty marinade and it is a shame that the meat tastes very tough.

1 1/2lb BRAISED LOBSTER IN SUPREME BROTH BEDDING WITH NOODLE ($29.99).

The supreme broth tastes very weak and too light, the sauce could have tasted more flavourful. As for the lobster, it is perfectly cooked and the meat tastes tender with a nice snap.

1lb STEAMED LOBSTER WITH GARLIC AND VERMICELLI ($9.90).

For the price, there is nothing to complaint about. This is a great dish for those who are curious to see how the restaurant serves their garlic and vermicelli seafood dishes. As for the taste, unfortunately the lobster is overcooked and there is no sauce. There is such a small amount of minced garlic (which is packaged and the restaurant could have easily added more) and the vermicelli is so dry, it cannot be eaten. As for the lobster, the meat tastes chewy, rubbery and very dry which is such a shame because smaller lobsters have extremely tender meat.

BRAISED PORK TORO WITH BITTER MELON AND SALTED VEGGIE ($12.85).

The slices of pork toro taste tender with a pleasant chewiness, and the black bean sauce is very light which I prefer. However, the bitter melon tastes a bit too soft and to some, may prefer a more flavourful black bean sauce. Furthermore, the dish does not taste a bit oilier than usual, but not too salty.

LIVE STEAMED TILAPIA ($16.80).

The tilapia tastes overcooked and the meat tastes hard as well as chewy, rather than flaky and moist.

COMPLIMENTARY RED BEAN SOUP DESSERT.

The red bean soup does not taste watered down and is pretty generic, very simple with no dry mandarin. If anything, the dessert did taste slightly sweeter than many restaurants.

Meh. Tung Sing Chin cannot be compared to Golden Lake Seafood. Most of the seafood are overcooked except for the shark's fin which is ironically, undercooked. As for the service, there is none! Drinks are forgotten, plates are not changed, finished dishes are not removed, and the staff is not very. However, before we left, the owner's wife mysteriously popped out of no where and did say goodbye to us.

As for the specials, there is currently a promotion for one clawed crabs, Monday-Thursday after 5:00pm. In addition, the crabs are only $4.99/lb! Meaning, a 3lb will only be $15.00? Pretty good deal! The restaurant may even serve better cream and butter sauces compared to the supreme broth and garlic one. But, we will pass. There are too many Chinese restaurants that have average dishes and provide good service.

POSITIVES

- "Nicer" atmosphere for a Chinese restaurant

NEGATIVES

- Most seafood dishes failed

- Below average eats

- Staff is not friendly (with the exception of the owner's wife)

Food: 2/5

Service: 1/5