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\nBy Wai Lam Cheung<\/span>\n<\/p>\n \n \n \n \n
\nI have been fortunate to join CRA (Chinese Restaurant Awards) as a
\ncontributing writer. Dining out with CRA judges in the past month was
\nfun and have definitely learned more about the restaurant business in
\nVancouver. Yesterday was CRA’s much anticipated Launch Luncheon at Red
\nStar Seafood Restaurant, Richmond.
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\nLast year’s CRA launch luncheon at Jade Seafood Restaurant was good,
\nbut this year is even better. The organization treated all guests with a
\nhuge menu that could make up two separate dinners, which seven out of
\nthe total of nine dishes are made from local and sustainable
\ningredients.
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\nBefore much talk, let’s take a look at all the dishes served:
\n<\/span>\n<\/p>\n
\n1. Supreme Dim Sum Platter (with shrimp, pork and beef dumpling,
\nbarbecue pork pastry, shrimp spring roll, and deep-fried bead-curd roll
\nwith mushroom fillings)
\n2. Award-winning Barbecue Duck (made from Fraser Valley Grade A Duck from Yarrow, BC)
\n3. Sauteed BC Geoduck with Abalone Mushroom and Asparagus
\n4. Wok-fried Sablefish Fillets
\n5. BC Free-Range Soy Chicken
\n6. Dungeness crabmeat on fried wild rice
\n7. Braised locally made E-Fu Noodles with fresh North Coast scallops and omelette made from BC organic free range chicken eggs
\n8. Okanagan Valley Fresh Fruit Platter
\n9. Chef Signature Dessert (egg tarts, “red bean, sago and coconut”
\npastry balls, “water chestnut and almond” jelly roll, and a coconut
\npudding duo)
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