“ O’Mei, Richmond Hill “ - A delightful and well prepared ‘fish-centric’ meal!
To go with a pair of wonderful and finely crafted wine……2014 Dr. Loosen Bernkasteler Lay Riesling GG and a 2007 Dominus from Napa, our party picked a well thought out menu consisting of multiple preparations of a special giant 14+ pound Grouper, air freighted from Florida.
Our menu consisted of the following courses:
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Fish soup using the head and bones of the Grouper, with added BC clams, Chinese Mustard Greens, Cilantro, Shiitake mushrooms and silken Tofu ( Milky and rich with amazing, multi-layers of umami flavor profile )
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Stirred fry fish filet two ways with yellowing chives and sugar snap peas ( A benign, savory ‘oil-poached’ approach plus a ‘bolder and more intense’ XO sauce infused spicy rendition. The delicate and chewy fish filets were well caramelized and loaded with an enjoyable smoky wok-hay component. Juicy and moist, the result of the chef’s well-timed execution. )
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Braised fish tail with Shitake mushrooms, fried tofu atop of a bed of sauteed iceberg lettuces ( nicely seasoned with a rich, well balanced gravy. )
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Fried Grouper belly two ways……lightly battered with seasoned peppered salt and salted duck egg yolks coating ( Again, both dishes were perfectly executed. Grease-
less with near zero adhering residual oil. The taste profile was spot-on The exotic and multi-dimensional salty, savory, spicy elements yielding some lip-smacking and addictive crispy/crunchy meaty morsels
To augment the protein dominated courses with some carbohydrates, we ordered a seafood fried rice and a pretty uncommon ‘Stirred fry crispy rice vermicelli topped with sauteed sliced Angus beef and bitter melon in a rich black bean sauce’. Great ending to a fantastic meal.
As for the wines. The more mellow and placid fish courses paired extremely well with the fruity flinty and slightly off-dry Dr. Loosen ‘ Great-Growth ‘ Riesling. Embracing a hint of petrol and a touch of near undetectable oaky overtone ( due to 1 year spent in oak barrel ), this was a pleasant change from the usual Chardonnay pairing approach for such types of fish.
Impressive, smooth and elegant, the Merlot based, Bordeaux blend Dominus was drinking beautifully. The gorgeous wine featured layers of deep flavor reflecting the result of some patient and precious cellar time. A slight sweet undertone addition to the overall mouthfeel made the wine well suited for the more aggressive and bolder tasting dishes. Who says fish has to be paired with whites?
Bravo again to O’Mei’s team of skilled chefs! Always manage to deliver a wide range of consistent, well-prepared and wonderful tasting dishes……NOT just focusing on their Lobsters and King Crabs house specialities!
Service was attentive, accommodating and friendly!
