{"id":149,"date":"2010-05-12T00:00:00","date_gmt":"2010-05-12T07:00:00","guid":{"rendered":""},"modified":"2010-05-12T00:00:00","modified_gmt":"2010-05-12T07:00:00","slug":"MetroMay6","status":"publish","type":"post","link":"https:\/\/chineserestaurantawards.com\/archives\/MetroMay6\/","title":{"rendered":"Top Chinese dishes honoured by Metro News"},"content":{"rendered":"<p><\/p>\n<div align=\"justify\">\n<span style=\"font-size: 8pt\">By <\/span>Anya Levykh\n<\/div>\n<div align=\"justify\">\n&nbsp;\n<\/div>\n<div align=\"justify\">\n<span style=\"font-size: 8pt\">We started at Ken&rsquo;s Chinese Restaurant (1097 Kingsway), which won this<br \/>\nyear for its pink scallop dish, baked live in the half-shell, and<br \/>\ndoused in a light curry. Ken&rsquo;s also won this year in the Alaska King<br \/>\nCrab\/Lobster category, for their braised lobster with taro noodles,<br \/>\ncooked in a clay pot. The noodles were plump and tied into little<br \/>\nbundles, and mixed with chunks of ginger, steamed vegetables and broth.<\/p>\n<p>Next stop was Shanghai Village (3250 Cambie St.), which won the<br \/>\nMost Innovative Signature Dish award for their stir-fried fish noodles<br \/>\nwith enoki mushrooms. The noodles are actually made from fish, and are<br \/>\ntossed with the mushrooms and red pepper for a delectable slurpy meal.<br \/>\nWe also had some of their aromatic soups, which didn&rsquo;t win any awards,<br \/>\nsurprisingly enough. These are brewed for several days in enormous clay<br \/>\npots, and change frequently. One day, it might be a tonic for the<br \/>\nnerves, another day it&rsquo;ll pep up your love life.<\/span>\n<\/div>\n<div align=\"justify\">\n&nbsp;\n<\/div>\n<div align=\"justify\">\n<i><a href=\"http:\/\/www.metronews.ca\/vancouver\/comment\/article\/520205--top-chinese-dishes-honoured\" target=\"_blank\">Read more on Metro <\/a><\/i> \n<\/div>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>By Anya Levykh &nbsp; We started at Ken&rsquo;s Chinese Restaurant (1097 Kingsway), which won this year for its pink scallop dish, baked live in the half-shell, and doused in a light curry. Ken&rsquo;s also won this year in the Alaska King Crab\/Lobster category, for their braised lobster with taro noodles, cooked in a clay pot. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5],"tags":[],"class_list":["post-149","post","type-post","status-publish","format-standard","hentry","category-news","category-cra-news"],"_links":{"self":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/comments?post=149"}],"version-history":[{"count":0,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/149\/revisions"}],"wp:attachment":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/media?parent=149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/categories?post=149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/tags?post=149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}