Vancouver Magazine
Care to travel the world, one plate at time? Visit Kamloops.
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
The Best Gelato in Canada Was Made in a Hotel Room (and You Can Get it Now in Kitsilano)
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
A $13 Wine You Can Age in Your Cellar
5 Things to Do in Vancouver This Week (March 20-26)
5 Things to Do in Vancouver This Week (March 13-19)
Looking for a Hobby? Here’s 8 Places in Vancouver You Can Pick Up a New Skill
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
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