<\/p>\n
\nBy Mia Stainsby, Vancouver Sun\n<\/p>\n
\nVANCOUVER — If you hear accents from around the world and see
\nout-of-province licence plates in the parking lot at Ken’s Chinese
\nRestaurant (a wallflower Chinese restaurant on Kingsway), I’ll tell you
\nwhy.\n<\/p>\n
\nEarlier this year, Conde Nast Traveler magazine mentioned a
\ndish here in a story about Vancouver being “home to the best Chinese
\nfood in the world.” That’s got to have blanketed the world in 80
\nseconds and landed on many a must-do list on travelling BlackBerrys.\n<\/p>\n
\nAnd the manager at Ken’s has, indeed, noticed a lot of licence plates from Washington and Alberta when he looks out the window.\n<\/p>\n
\nAnd
\nyes, I, too, loved the golden Dungeness crab for which they won the
\nConde Nast accolade, as well as top “crab dish” awards in 2009 and 2010
\nfrom the local Chinese Restaurant Awards. The dish was invented by
\nowner\/chef Ken Liang.\n<\/p>\n
\nHis scallops with Portuguese sauce and lobster hot pot are also award winners.\n<\/p>\n
\nWhat
\nimpresses me most, however, is that he is one of the first Chinese
\nrestaurants to not-so-quietly remove shark’s fin soup from his menu
\nbecause of the inhumane and wasteful process for this symbol of wealthy
\ndining.\n<\/p>\n