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    Bahn Mi Nhon Hoa

    4.4 (11 reviews)
    Closed 10:30 am - 8:00 pm

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    1 year ago

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    6 years ago

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    5 years ago

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    2 years ago

    Menu has lots of variety. Food is delicious and very fresh. Service is super! Highly recommend.

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    1 year ago

    very very good food and very nice people! the atmosphere is welcoming, and very good prices

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    2 years ago

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    3 years ago

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    5 years ago

    Sub was so good, prepared really quick and super well priced. Definitely a hidden gem in St. Albert!

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    6 years ago

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    6 years ago

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    6 years ago

    I just went here for the first time and I've already decided I'm going back tomorrow. That lemongrass sub was just too good.

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    Shanghai 456

    Shanghai 456

    3.9
    (74 reviews)
    9.1 km
    $$

    Edmonton isn't necessarily known as a hot spot for the best Chinese food in the country (it's no…read moreRichmond, BC or Scarborough, ON) but this cuisine is certainly on its way up. With renewed appreciation for the city's Chinatown and innovators like Fu's on the scene, people are taking notice in a delicious way. My stomach is very pleased to be a part of this renaissance and reframing of Asian fare in Edmonton. I bet you didn't know that we have soup dumplings in town - and I mean really good ones. Named Favourite Dish on the Edmonton Food Faves We Crave 2022 and 2024 lists, this was a dish that I absolutely needed to try. Visiting on a dark and cold Saturday evening, we made the trek out to Dominion Industrial, unsurprisingly not a part of the city that I often frequent. By now you know that I am always happy to venture around for food! The outside of the restaurant is very unassuming and you might even miss it if you don't know what you're looking for. Keep an eye out for the red awning and you'll know that you've found the right place. There's parking around the side and back of the building. Entering through the door and walking into the space, I was immediately struck by a wave of tantalizing hot and sour aromas. A friendly staff member guided us to a table in the decently-sized dining room and I began to take everything in. The room is somewhat modest but maybe a little futuristic with chrome-topped tables and matching chairs. Huge round tables are outfitted with big rotating trays in the center, waiting to accommodate large groups. I liked that each place setting was ready with a bowl, soup spoon, teacup, and chop sticks. A picture of the Shanghai city skyline decorates the wall. Circling back to the staff, we were served by two different women during our visit and both were absolutely lovely. Incredibly warm, friendly, attentive, and helpful. The menu is quite extensive and they were happy to answer all of our questions and made useful recommendations. They really elevated our visit! Upon sitting down we were delivered the customary pot of jasmine green tea - very welcome due to the frigid temperature outside. The warm sips were an ideal way to defrost while creating a plan for our feast. Shanghai 456 is known for their soup dumplings but they serve a whole lot more. The menu is really big and it took a little while for us to decide all of the different dishes that we wanted to try. We got there eventually but not without some effort! Once the order was placed the various plates began to arrive in no particular order. The feast had begun! We thought that a noodle dish would be a good "base" for the meal. I liked the sound of the Shanghai style smoked fish noodle but was informed that it was served as a soup. Soup is harder to share among a group so instead we went with the Shanghai Noodle Sautéed with Pork and Vegetables ($16.95). The ample portion of wok-fried noodles was served hot and delicious. Each tender and thick noodle was bathed in a tasty and savoury sauce. The cabbage within the dish added a nice fresh crunch and the thin strips of pork helped to round out the plate. These noodles were easy to eat and very satisfying. After that, we leaned into the Shanghai Dim Sum part of the menu hard - all remaining dishes came from this part of the menu, arguably what the restaurant is most known for. So much to choose from and so many plates that caught my eye! Next to arrive was the Sticky Rice Roll with Chinese Long Donut and Dried Pork Floss ($7.95). I was too intrigued by the idea of this dish to not try it. It arrived looking kind of like a sushi roll but that was the beginning and the end of the similarity. I'm a huge fan of Chinese long donuts (you can get the best ones in Edmonton at Shan Shan Bakery in Chinatown) so I was really curious to find out how this would work within a rice roll. Turns out, it works really well! A wonderful combination of sweet and savoury combined with some really interesting textural elements from the sticky rice to the crispy donut to the dry shards of pork. I've never tried anything like this before and it was fun to eat! Then it was time for the traditional Chinese broth-filled dumplings! Otherwise known as xiao long bao (or XLB if you're extra cool). "Xiao long" refers to the bamboo steaming basket which they are prepared in, while "bao" means bun and refers to the dumpling itself. They can be made with all sorts of different fillings on the inside. There is also a specific way for them to be eaten - you don't just start tossing them into your mouth (although I'm sure that no one would be mad if you did). The little ritual involved in eating the bao adds to the special experience. You are meant to lift the dumpling from its top with chopsticks and place it into your spoon. Then you poke a hole into the bottom of the bao to release the hot broth. There is soup inside of each dumpling! First you drink the hot broth out of the spoon and then you enjoy the rest o

    Shanghai 456 is the only restaurant in Edmonton that offers decent quality dishes from the Shanghai…read morearea, so I'd give them 8.5/10. Items that are worth trying are: - Xiao Long Bao (Steamed Mini Pork Soup Bun): Probably the best in Edmonton. They also offer one with crab meat. - House Special Hotpot: A mix of goodies including fish balls, salty pork belly, vegetables, and noodles. One pot is enough for two people to share

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    Shanghai 456
    Shanghai 456
    Shanghai noodles.

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    Shanghai noodles.
    Tokiwa Ramen

    Tokiwa Ramen

    4.3
    (135 reviews)
    12.6 km
    $$

    That's great! It's the most expensive and impressive Japanese noodle restaurant I've ever been to…read more Unfortunately, there's no service because it's so busy. The noise and crowd are overwhelming.

    We've always walked around this plaza and also passed by Tokiwa Ramen. Most times it's always been…read moreclosed, even in the early afternoon. This time we made it a point to come in time before everything was sold out. When we arrived, we got seated very quickly. The inside was designed very minimal, simple, and clean. My boyfriend ordered the Yuzu Shio Ramen and I ordered the Hokkaido Miso Ramen. We both added chicken to our dishes as well. Both of our ramen were good. I liked the citrus notes in the Yuzu Shio, it was a very light broth. For me, the Hokkaido Miso Ramen was more of my style. I liked the creamy broth. It was robust, I like the umami and savory flavors. All of the veggies tasted fresh. The green onions and the mushrooms were my favorite. And the noodle consistency was just how I liked it to be. Chewy, not too soft or overcooked. Of course the miso ramen had 3 types of miso bases so it would be salty, it was just a tad saltier than I would've liked. But it didn't take away from the whole dish, I still liked what I ordered. All in all, we had a good experience. Also they only take debit or cash. I didn't realize that until later so when I was trying to pay, of course it wouldn't take my credit card at all. So yeah that's one thing to keep in mind. Obviously Tokiwa Ramen is known for their ramen, but I was also surprised to see rice bowls on their menu too. If I ever get the chance again, I would definitely love to try their Tokiwa Style Beef Gyudon.

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    Tokiwa Ramen
    Tokiwa Ramen
    Pork rice bowl small

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    Pork rice bowl small

    Bahn Mi Nhon Hoa - vietnamese - Updated July 2026

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