Best Upscale Chinese 2013

By Vancouver Magazine / May 1, 2013

Gold winner Hoi Tong is “like something out of a movie. Here’s a chef in his 70s who cooks for the sheer love of food, in a restaurant acknowledged by other Chinese chefs to be the best. Braised pork hock with dried plums, taro root with duck, salt-baked chicken, and bitter-melon omelette are all outstanding.”

At the Jade (Silver) “the grandfather chicken—local, free-range bird dressed in a smoky soy—is legendary; the Dungeness crab steamed in a savoury egg custard is an exercise in delicate deliciousness.”

Kirin restaurants (Bronze) still set the standard for modern, Vancouver-style Cantonese cuisine, focusing on local ingredients and seasonality.

Honourable mentions to Golden Paramount and Dynasty Seafood.