Most Talked-About Dish at the CRA Launch Lunch on 604food4thought
By Wai Lam Cheung
I have been fortunate to join CRA (Chinese Restaurant Awards) as a
contributing writer. Dining out with CRA judges in the past month was
fun and have definitely learned more about the restaurant business in
Vancouver. Yesterday was CRA’s much anticipated Launch Luncheon at Red
Star Seafood Restaurant, Richmond.
Last year’s CRA launch luncheon at Jade Seafood Restaurant was good,
but this year is even better. The organization treated all guests with a
huge menu that could make up two separate dinners, which seven out of
the total of nine dishes are made from local and sustainable
ingredients.
Before much talk, let’s take a look at all the dishes served:
1. Supreme Dim Sum Platter (with shrimp, pork and beef dumpling,
barbecue pork pastry, shrimp spring roll, and deep-fried bead-curd roll
with mushroom fillings)
2. Award-winning Barbecue Duck (made from Fraser Valley Grade A Duck from Yarrow, BC)
3. Sauteed BC Geoduck with Abalone Mushroom and Asparagus
4. Wok-fried Sablefish Fillets
5. BC Free-Range Soy Chicken
6. Dungeness crabmeat on fried wild rice
7. Braised locally made E-Fu Noodles with fresh North Coast scallops and omelette made from BC organic free range chicken eggs
8. Okanagan Valley Fresh Fruit Platter
9. Chef Signature Dessert (egg tarts, “red bean, sago and coconut”
pastry balls, “water chestnut and almond” jelly roll, and a coconut
pudding duo)
