Are you celebrating the Chinese New Year with a family dim sum date in Vancouver? Consider heading to one of the favourite spots of a top local chef. Here are Chinese restaurant recommendations from the tastemakers of our city, as well as tips on what to order.
Chef Andrea Carlson of Burdock & Co and Harvest Union
Andrea says, “I haven’t had anything that I don’t like here. The shrimp and pea tip bean curd wraps are amazing. Their char sui pastry is some of the lightest and flakiest. They also do a beautiful ginkgo nut and vegetable in broth. By the way, shark fin soup is no longer on menu.”
Chef David Hawksworth of Hawksworth
David recommends the pea shoots with garlic, all the dumplings, fried rice with scallop and egg white, salt and pepper squid and the king crab.
Chef J-C Poirier of Ask for Luigi etc.
J-C recommends the taro and shrimp fritters, the shu mai, spicy green beans and braised short ribs.
Chef Angus An of Maenam and Longtail Kitchen
Angus says its hard to explain his menu recommendations in English. His picks are clearly authentic!
Pastry Chef Jackie Kai Ellis of Beaucoup Bakery
Jackie recommends you try the beef ball with tangerine.
Chef Vikram Vij of Vij’s etc.
Vikram loves their hot and sour soup to start and the pork buns.
Chef Ned Bell of Yew
Ned recommends ordering the veggie mushrooms offerings, sticky rice and char sui bah.
Chef Pino Posteraro of Cioppino’s
Pino recommends the dumplings, which are home made.
Chef Chris Whittaker of Forage
Chris says, “The fried chicken cartilege is usually the first thing I order! And duck feet in chili oil.”
CHEF ALEX CHEN OF BOULEVARD KITCHEN & OYSTER BAR
As for Chinese New Year desserts, head to one of Thomas Haas’ locations where you’ll find beautiful, festive creations like this Good Fortune Mandarin Orange.