Vancouver Magazine

A well-heeled clientele enjoys Cantonese food of the highest order. Crackling Peking duck, carved tableside, is served with a basket of steamed pancakes. Great-Grandfather’s Chicken—subtly smoked, then poached in soy sauce—is a delight. Recent featured dishes include deep-fried black cod and pumpkin tossed in a buttery duck egg sauce, and a hot pot of winter melon and preserved vegetables, a delicious riff on a classic usually made with pork belly. A steaming clay pot, pungent with rich cured Chinese meats, is a crowd pleaser. Most of the interesting dishes are on its Chinese-only seasonal menu. Ask the friendly staff for guidance.