五谷渔粉 Wu Gu Fish Noodle — Restaurant in Richmond Hill

A welcoming addition to the Richmond Hill food scene, specializing in Fish Broth Noodles

Without the help of input and reviews from trusted food bloggers and social media websites. One of the best and reliable indicators to determine whether a newly opened establishment is a worthy venue to try, is by how full their front-of-house is during peak hours and the length of the waiting line, if any.

Arriving early in the evening at this newly opened ‘ Fish Broth based Noodle specialist '. Despite its huge size, to find every available table occupied and a waiting line, is definitely a good sign!

Normally, most oriental noodles use a meat based broth made either from the bones of Chicken, Pork or Beef with the occasional addition of sun dried seafood like shrimp, scallops or fish. Think Japanese Tonkotsu Ramen, Vietnamese Pho or Cantonese Won-Ton noodles. ‘ Wu Gu ‘, for their suite of noodle options, however uses a broth crafted using a mixture of wild ocean fish, specifically the bones and carcass of the tropical water, Warsaw Grouper. A laborious slow cooking procedure creates a thick, creamy and delicious soup broth that’s packed with delicate, sweet umami non-fishy goodness

With their main shop located near 14th Ave and Kennedy, to us avid foodies living up north, it is a welcoming sight to see ‘ Wu Gu Fish Noodle ‘ opening up a branch up in Richmond Hill.

Augmenting a menu with various fish-broth themed noodles, this offshoot also revised the flagship’s current Modus Operandi by adding a list of popular Hong Kong Cafe Style comfort food and Clay-pot Rice options to their menu. Based on recommendation, a few must-try include a gigantic, super crunchy and juicy, well seasoned fried chicken leg and thigh and their Clay Pot Rice with exotic topping selections that filled up two pages of their menu!

Our party of four settled on sharing the following: Clay pot rice with minced Pork Patty, Sun dried Salted Fish and Salted Duck Egg. Clay pot rice with Chinese preserved Pork sausages, Meat, Ribs, Duck and Fish Five grain noodles served with fresh Tomato Fish Broth, sliced Grouper, Bean Curd, Mung Bean Sprouts and Vegetables Hong Kong style Baked Pork Chop and Fried Rice with Tomato and Cheese sauce topping Casserole Deep fried giant chicken leg and thigh and fries

Overall, it was an enjoyable, delicious and well priced feast,...

Visited this newly opened spot on a Monday around 6 PM. The restaurant has clearly been recently renovated, hence it was clean, bright, and with decent seating. We were a group of five and comfortably seated in a booth designed for six, which gave us plenty of room.

Menus were provided at the table, but I appreciated that they also offer a QR code option for ordering. It's a small touch, but convenient for those who prefer digital menus.

We ordered a few dishes to try a bit of everything. The noodle soup stood out with its rich, flavorful, and creamy broth. It was not too salty, which I liked. There was an impressive amount of tofu and some cabbage, but what really surprised me was the generous portion of fish. The texture of The fish was quite firm.

The baked chicken rice, unfortunately, wasn’t a hit. The sauce tasted heavily of ketchup and lacked the depth or cheesiness I was expecting. The deep-fried squid tentacles came in decent portions with a nice crispy breading, though they leaned a bit greasy. The pork intestine was just okay. I'm glad it was paired with white radish, but overall I wouldn't order it again.

We also tried the choy, which came in a generous portion but was otherwise unremarkable. On a sweeter note, the diced French toast was a highlight. They were perfect two-bite sized, crispy, warm, and generously topped with condensed milk and fresh strawberry slices. A satisfying end to the meal.

As for drinks, the iced Hong Kong milk tea was only average. The flavor wasn’t as bold or balanced as I’d hoped.

Service throughout was friendly and attentive.

Overall, there are definitely some menu hits and a few misses. I would consider returning to try more menu items but I don't think I'll be a...

I recently visited Wu Gu Fish Noodle in Richmond Hill during their soft opening (official opening on April 23, 2025), and I was thoroughly impressed!

Despite sharing the same name as the Markham location, this spot is independently owned and offers its own unique flair.

Alongside their signature fish noodle, they serve delicious clay pot rice, adding a delightful variety to the menu.We took advantage of the 10% discount on cash payments during the soft opening, which was a nice touch. The Fish Noodle with garoupa in tomato soup was a standout—flavorful, fresh, and perfectly balanced without the heavy MSG taste you sometimes find elsewhere. The chicken wings with fries were also a hit, crispy and satisfying. However, the real surprise was the Hot Hong Kong milk tea, which was unexpectedly rich and authentic, easily one of the best I’ve had in a while.

The waitstaff were courteous, friendly, and attentive, making the dining experience even more enjoyable. Unlike some newly opened restaurants, Wu Gu Fish Noodle ran smoothly with no signs of the typical operational hiccups. This place is already a gem in Richmond Hill, and I can’t wait to return to try more from their menu....