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主打菜 Editor's Pick |
text . 史提夫 photo. 楊祖明 |
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Summer in Vancouver is filled with sunshine, filled with energy.
Summer in Vancouver is also about savouring ‘SEAFOOD’!
Being a world renowned ‘Food City’, Vancouver has a variety of seafood restaurants offering scrumptious seafood dishes made with fresh catches off the Pacific Ocean.
What do chefs have to do in order to be listed on the ‘Hall of famous seafood restaurants’? |
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Located at eatery-dominated Yaletown, Coast sticks to its ‘Catch, Cook, Eat’ theme and has proven to be the key to a successful seafood restaurant. The fact that Coast is a strong promoter of the ‘Eat fresh, eat local’ program and diners can easily feel like going on a West Coast seafood culinary exploration.
Coast Crab Cake
Crusted outside but tender within, Josh uses 100% fresh Dungeness crab meat to make the cake. Accompanied by a refreshing Fennel Salad and Orange Balsamic Vinaigrette, all it takes is one bite and you will be nodding your head.
The 2-storey restaurant features handsome dining rooms and a crowd-pleasing patio. But it is the huge U-shape Community Table that catches the attention. Specially designed for the enjoyment of Chef’s ‘Tasting Menu’, the table is also a social platform where single folks, couples or even groups can join in freely, laugh and mingle as they please. This is also the place to sit if you want to observe how the dishes are prepared and cooked, for at the end of the table is Josh’s cooking station, his culinary kingdom. | |
| To no one’s surprise, Crab Cake is one very popular menu items in lot of western restaurants. When Josh Wolfe, Executive Chef of Coast Restaurant tells me his crab cake has to be number one in town, I cannot help but wonder…. |
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01 Coast halibut
The shaved potatoes is pan-fried to become the crispy skin on the Halibut; the Lobster Ravioli and a bed of young peas combined to make this Potato Crusted Queen Charlotte Halibut a very enticing dish.
02 Coast bc cod
Full of Indian accent, this Cod dish is enlightened by Indian Mango , spicy beans and a well-balance usage of coconut milk.
03 Coast tuna
Ahi Tuna Sashimi, Foie Gras Torchon & Truffle Salad is another highly demanded appetizer. The pinkish pickled ginger and the beet jus are simply magical. The Foie Gras Torchon does exactly what Foie Gras is supposed to do – elevates the joy of food. |
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Coast Restaurant
地址﹕1257 Hamilton Street,Vancouver
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Fortune House
New style seafood dishes |
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The raft is actually a bed of blanched asparagus, Chef Wu’s knifing technique that makes this dish a delight to look at and a sublime seafood creation to savour.
Besides cooking sublime Cantonese dishes, Chef Wu is also well known for his immense knowledge of China’s original 8-district cuisines. From knife technique, heat application to plating, Chef Wu is able to master them and adopts new concepts to give them contemporary and local flavours.
As a regular contributor who shares his recipes in his column, Tony is no stranger to readers of this magazine. He has many awards and international culinary recognition under his wings and soon becomes the culinary ambassador to harmonize both the Chinese and British Columbian food culture.
Tony recently returned from China where he observed and appreciated the new culinary trends of China. Pretty soon, diners will be able to enjoy them at Fortune House.
Pix: The beautiful and classy dining room of Fortune House Restaurant.
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We go to Fortune House Seafood Restaurant for two reasons: Convenient Metrotown location and great varieties of New style seafood dishes.
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01 Skewered Cumin Scallops
Cumin is a typical Xinjiang spice, along with garlic and ginger, the scallops are sizzling with seductive exotic aroma.
02 Sizzling Crab
Derived from a famous Sichuan fish dish, this spicy whole crab is accompanied by fresh seasonal vegetables.
03 Fish-rice
The fish meat is shaped like rice and is stirred-fried with chopped green vegetable and pine nuts.
Pix: Chef Wu shows off his artistic culinary display. |
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Fortune House Restaurant
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Enchanted with 14 Crystal chandeliers hanging down from the high ceiling, Shiang Garden’s elegant décor is one of the best amongst local Chinese restaurants.
Chef Wing Leung is a veteran with 40 years of experience of working at renowned Chinese restaurants of Hong Kong. His signature dishes such as Lobster Dumplings and Lo-Yeh Fresh Crab Soup are now available at Shiang Garden.
The Lo-Yeh Crab Soup comes with a story of how a lady tried to impress her epicurean father-in-law with different soup recipe to no avail. One day, she ran out of ideas, all she could think of was to put everything, including a live crab into the big stock pot. To her surprise, the father-in-law loved this Crab Soup so much; he called it ‘Lo-Yeh (father-in-law) Crab Soup. |
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01 Shiang lobster Lobster 2-ways presents Chef Leung’s famous Lobster Dumplings and a casserole of soothing Lobster Congee. | |
Where to go for good seafood but right here in our lovely coastal city Vancouver?
What to look for? How about seafood cooked Cantonese style, a simple but sublime cooking method that can bring out the best of live seafood. |
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02 Shiang king crab Stir-fried with XO Sauce, deep-fried garlic chips and chili peppers, this King crab is loaded with king-size flavour.
03 Shiang Dungeness crab
The whole Dungeness Crab turns the hotpot of pork and vegetable soup into a superior seafood soup.
04 Shiang celery
A salad style cold appetizer utilizing the sweet and tender sensation of Geoduck and the refreshing crispiness of celery.
The rest of the Geoduck will go into a clear seafood and tofu soup.
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Shiang Garden
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Koon Bo
A Popular Neighbourhood Seafood House |
| Pix: A dishful of aromatic temptation |
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What makes Koon Bo stand out amongst restaurant line-ups in the area? “Reputation” answers Mrs. Lee, owner and Floor Manager. Her other half Mr. Lee is the Chef.
Mr. Lee loves to see empty plates coming back to the kitchen. When otherwise, he will ask himself why and attempt to correct it, to make sure it won’t happen again. This practice explains why diners keep returning to Koon Bo.
A lot of regular customers come in and know what to order without looking at the menu. Their favourites: Deep-fried oyster, Lind Cod cooked in 2-ways, Chili-pepper Crab and when the season is right, Soy-fried BC Spot Prawns. To fully appreciate Chef Lee’s unique method of cooking the prawns, customers start with the head and consume everything on the plate, except the shells. The same applies to the Chili-peppered Crab, a must-have for crab lovers.
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| Restaurant along Fraser Street are small to medium size neighbourhood eateries. Koon Bo may be one of them. Fans love coming here long before Koon Bo is named one of the ‘Best Casual Chinese’ restaurants by a local English language magazine. |
01 Koon bo fish
Ling Cod done in two ways: Head and tail in a tofu and mustard soup pot; and slices of wok-fried fish meat with Chinese fragrant chives.
02 Koon bo shrimp The sweet soy sauce seasoning is the magic here.
03 Koon bo oyster
The batter has to be perfect to make those plump oysters the stars.
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Koon Bo Restaurant
5682 Fraser Street,Vancouver
604-323-1218 |
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The Culinary Arts of
Sai-Z |
Sai-z Crepe
Cubes of Tuna, mango, papaya, pine-nuts are wrapped inside a French Crepe and topped with 3 kinds of sauces, dressed with Tobiko Caviars soaked in Squid Ink. | |
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We all taste Sushi, Sashimi and Tempura, what about cooked items?
Thankfully, there is Sai-Z Japanese Restaurant where Chef Mike Nakano takes Japanese seafood dishes to a higher lever.
Let’s start with the ‘Wai-Sak menu” here. Starting at $30, this form of simple, original and heart-warming cuisine is very popular in Asia.
Chef Nakano smartly introduces new concepts into traditional Japanese cooking that are so beautiful and enticing. Try an Oyster Sake Shooter, the Smoked Oyster Roll, a Hamachi Miso Tataki and the addictive Tuna Crepe. |
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Japanese knows how to enjoy seafood, the most natural way – RAW!
They also know how to make each dish arrive to the table like a piece of art.
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01 Sai-z sashimi
The lovely ‘floral’ design displays fresh seafood Chef Nakana sources from Granville Island Market that morning.
02 Sai-z clam
Oysters, Mussels and Clams dance with Sake and special fish sauce in the shooter glass.
03 Sai-z hamachi Brushed with Kyoto Miso, the lightly Seared Hamachi slices are hard to resist.
04 Sai-z oyster
Oysters are from Mary Point and smoked in Cherry wood. Mike uses Prosciutto from Oyama Sausage in Granville Island to make the roll.
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Sai-Z Japanese Restaurant
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