Vancouver Magazine
Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
The Frozen Pizza Chronicles Vol. 3: Big Grocery Gets in on the Game
The Best Thing I Ate All Week: Crab Cakes from Smitty’s Oyster House on Main Street
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
The Grape Escape for Wine Enthusiasts
5 Wines To Zero In On at This Weekend’s Bordeaux Release
If you get a 5-year fixed mortgage rate now, can you break early when rates fall?
5 Things to Do in Vancouver This Week (September 18-24)
10 Vancouver International Film Festival Movies We’ll Be Lining Up For
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Glamping Utah: Adventure Has Never Felt So Good
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
At Home With Interior Designer Aleem Kassam
A competitive (and contentious) category, given the range of high-end Chinese restaurants that dot our city. Long-standing winner Kirin was usurped this year by Jade Seafood (Gold), which epitomizes the restraint and focus on key ingredients that define superior Hong Kong kitchens. “Dishes like crab with mixed mushrooms and shallots, or Grandfather chicken, succulent with gentle soy smokiness, have a simple sophistication that all Cantonese restaurants aim for.” At Silver winner Sea Harbour, “The use of more herbs and specialized ingredients raised the cooking to another level and produced deeper and wilder flavours.” Kirin (Bronze) remains “the absolute standard bearer of high-quality, Vancouver-style Cantonese cuisine”; local ingredients are given gold treatment and dim sum menus change monthly to reflect seasonality. (See our Lifetime Achievement Award, page 72.) Honourable Mentions to Bamboo Grove, a traditional chop suey house featuring some of the finest and most expensive food and wine in the city (go for caramelized black vinegar pork spareribs), and Golden Paramount, an elegant little room that turns out sought-after Hong Kong-style Chinese food like fresh oysters air-dried to concentrate their natural brininess and pan-fried with a touch of sweet soy.
RETURN TO ALL RESTAURANT AWARDS 2012 RESULTS
