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)
Protected: Kamloops Unmasked: The Most Intriguing Fall Destination of 2023
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
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
This year Dynasty Seafood (Gold) stayed wonderfully true to the clean flavours and elegance of upscale Chinese cuisine. They do take innovation seriously, though: judges applauded standout vegetarian dishes especially, like steamed eggplant with preserved vegetables. Give them plenty of time when you order the chilled Dungeness crab-worth the wait. At long-time legend Kirin (Silver) you’ll want to wander over to the live tanks and choose your crustacean. “Play pin the tail on the preparation,” suggested one judge. “Whether it’s a zesty ginger and green onion sauce or spicy black bean, you can’t go wrong.” Hoi Tong Seafood (Bronze) recalls Hong Kong’s private dining clubs. A tiny room, with a chef well into his 70s, delivers restrained, ingredient-focused Cantonese cooking (deceptively simple-looking).
