Vancouver Magazine
BREAKING: Team Behind Savio Volpe Opening New Restaurant in Cambie Village This Winter
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
Recipe: This Blackberry Bourbon Sour From Nightshade Is Made With Chickpea Water
The Author of the Greatest Wine Book of the Last Decade Is Coming to Town
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
10 Black or African Films to Catch at the 2023 Vancouver International Film Festival
8 Indigenous-Owned Businesses to Support in Vancouver
5 Things to Do in Vancouver This Week (September 25- October 1)
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Glamping Utah: Adventure Has Never Felt So Good
Attention Designers: 5 Reasons to Enter the WL Design 25
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
Top Shanghai (Gold) is a proper family-style Shanghainese room, with a correspondingly friendly menu: things here are hearty and home-style. Judges praised its cold-wine chicken-“it has a real edge to it; you get these hits of rice wine”-and soup dumplings. The extensive menu is underlined by a Shanghai trademark: smartly doled-out salinity. Alvin Garden (Silver) consistently puts out dishes with an undercurrent of floral, peppery flavours and cuminy spice. Judges were impressed by the care and attention: “This isn’t a place for stunt food.” Humble Ningtu (Bronze) got props for house-made rice cakes and vegetable and bean curd dumplings. A simple enough room, but a treasure for rainy-day brunches.
