Happy! Happy! Happy! That’s what both my wife
and I felt after our delectable and uber-enjoyable Shanghainese meal at this ‘ Vancouver Chinese Restaurant Award ‘ past winner!
One of the best tasting Shanghainese meals we have come across in Canada. Some of the dishes we savored were so finely prepared and executed, they could even rub shoulders with some of Hong Kong’s finest!
A few stand-out examples included:
- The flavourful ‘ Drunken Chicken using BC’s free range yellow skin chicken ‘, perfectly balanced and seasoned wine marinade,
- The splendid tasting and generous portioned ‘ Stirred fry shredded Eels with yellowing chives and sizzling oil ‘…$25+ less than Toronto’s best ( Yan’s Kitchen, Richmond Hill ), double the portion size and way more authentic!
- Both the Shanghainese Smoked fish and Head Cheese were tasty and commendable
- The umami packed, ‘Braised julienne Winter bamboo shoot, dried tofu skin and Chinese ham in Chicken Shan-Tong broth‘. Delicate and delightful.
- The light and spongy bun cocoon for the pork ‘ Xian-Jin-Bao ‘ aka Water pan fried pork buns, though less dainty in size, were well crafted and cooked, with crisp bottom finish and well seasoned, wine infused pork juicy filling.
- For a Shanghainese restaurant, the ‘ Stirred fry beef with Gai Lan ‘ was exemplary, full of wok-hay aroma and smokiness! The beef tender and well caramelized
In addition to the high cooking standard, the food was surprisingly well priced!
A most memorable meal with good food and great company!
