{"id":1753,"date":"2016-03-03T15:27:43","date_gmt":"2016-03-03T23:27:43","guid":{"rendered":"https:\/\/chineserestaurantawards.com\/archives\/?p=1753"},"modified":"2016-03-12T15:29:35","modified_gmt":"2016-03-12T23:29:35","slug":"the-2016-chinese-restaurant-award-winners-vancouver-sun","status":"publish","type":"post","link":"https:\/\/chineserestaurantawards.com\/archives\/the-2016-chinese-restaurant-award-winners-vancouver-sun\/","title":{"rendered":"The 2016 Chinese Restaurant Award winners – Vancouver Sun"},"content":{"rendered":"

Read Original<\/a><\/p>\n

By Mia Stainsby<\/p>\n

Some consider Vancouver the \u2018it\u2019 city for the world\u2019s best Chinese restaurants, given our fantastic ingredients. And yet, we are so oblivious. That\u2019s where the annual The Chinese Restaurant Awards comes in. It shows off one of our best assets \u2014 an embarrassment of Chinese restaurant riches.
\nSo here it is \u2014 the 2016 Critics\u2019 Choice Awards for Signature Dishes, announced on March 2.
\nThe CRA judges bust a gut on weekends and evenings; they eat, have verbal wrangles, and decide on what\u2019s best. (The judging is objective and no freebies are accepted.) When Rae Kung, project manager for the CRA books tables, she uses a fake name. This year, it was \u2018Mary\u2019.
\nThe Critics\u2019 Choice Awards for signature dishes feature different dishes every year, she says. That\u2019s a lot of different dishes to suss out and try. The first year out, enthusiastic critics came up with 25 dishes. This year, there are 10.
\nAlong with the signature dishes, the annual CRA includes an Diners\u2019 Choice Awards (34,000 people voted this year) and this year, a new category, the Social Media Choice Awards, where social media personalities chose \u201cthe best iconic and trending dishes.\u201d
\nRestaurants are thrilled with the exposure and new faces in their restaurants. \u201cI get goosebumps when I hear from them,\u201d says Kung. \u201cLast year, a restaurant won for the best tea-smoked duck award. They have three locations and they sold out of the dish at all of them for the whole week. More diners are discovering restaurants and new dishes.\u201d
\nHere are the winners of the 2016 Critics\u2019 Choice Awards with some of the judges\u2019 comments.<\/p>\n

SALT AND PEPPER CRUSTED DUNGENESS CRAB
\nLandmark Hotpot House
\n4023 Cambie Street, Vancouver (604) 872-2868
\nThe underrated kitchen at Landmark\u00a0treats\u00a0and prepares their\u00a0famously high quality seafood with respect and finesse. The light crust provides just the right amount of finger licking spiciness to highlight the clean brininess of this local treat.<\/p>\n

SABLEFISH WITH SHREDDED PORK, LUFFA, PICKLED VEGETABLES IN CONGEE SOUP
\nDynasty Seafood restaurant
\n777 West Broadway, Vancouver, 604-876-8388
\nDynasty is probably the best restaurant at truly celebrating local ingredients through a Chinese lens while incorporating West Coast influences of lightness. Luxuriantly rich whole sablefish is prepared using a traditional Teochew method of gentle simmering with preserved vegetables and finely shredded pork.<\/p>\n

STEAMED EGG WITH CLAMS
\nShroom Restaurant
\n6555 Fraser Street, Vancouver, 604-568-7797
\nChinese diners embrace texture like no other dining culture does. Here, a\u00a0wobbly satiny egg custard melts on the tongue \u2014 like a\u00a0perfectly set savoury panna cotta.<\/p>\n

CHEF TONY\u2019S SPECIAL CHARCOAL GRILLED DUCK<\/p>\n

\"CC-ChefTony-CharcoalGrilledDuck\"
\nChef Tony Seafood Restaurant
\n4600 No. 3 Road, Richmond, 604-279-0083
\nBy using a mallard duck rather than the usual Pekin duck \u2014 the resulting roast duck has a slightly chewier texture that delivers sweeter gamier flavours. A smoky succulent wildness that is reminiscent of an old fashioned roasted goose.<\/p>\n

CHICKEN WITH STICKY RICE IN CLAYPOT
\nGolden Eats Seafood Restaurant
\n2141 Kingsway, Vancouver, 604-336-3389
\nA labour-intensive old fashioned banquet dish that one rarely sees anymore \u2014 a whole chicken is deboned and stuffed with sticky rice \u2014 the skin flash fried to a golden crispness. As with all Chinese dishes \u2014 the secret here is all about balance \u2014 crispy skin, while maintaining succulence in the flesh.<\/p>\n

LAMB HOTPOT
\nThe Jade Seafood Restaurant
\n8511 Alexandra Road, Richmond, 604-249-0082
\nCooking as refined and subtle as this is found in only the finest of kitchens. Succulent tender lamb shoulder is combined with aromatics like scallions and ginger.<\/p>\n

LAMB IN SOUP<\/p>\n

\"CC-LambinSoup-OldXiansFood\"
\nOld Xian\u2019s Food
\n8580 Alexandra Road, Richmond (604) 370-3888
\nSavoury broth with a real depth of flavour is achieved without shortcuts like MSG. Generous quantities of cloud ear fungus and sliced lamb bob in rich broth, perfect for dipping buns into.<\/p>\n

BRAISED WINTER MELON WITH VEGETABLE AND MUSHROOM
\nDynasty Seafood restaurant
\n777 West Broadway, Vancouver, 604-876-8388
\nFaux bear paw made of succulent braised carved winter melon lays atop expertly saut\u00e9ed greens. Innovative while being outstandingly delicious.<\/p>\n

TOFU SKIN WRAPPED MUSHROOMS WITH VEGETABLES
\nHoitong Chinese Seafood Restaurant
\n8191 Westminster Highway, Richmond 604-276-9229
\nProof that while innovation is great, sometimes things become a classic because they are perfect. Slippery and crunchy, savoury and sweet all at the same time.<\/p>\n

DURIAN EGG TART
\nYue Delicacy Restaurant
\n8077 Alexandra Road, Richmond, 604-233-1219
\nEgg tarts are given renewed interest by the pleasant cleverness of the pleasing funk of durian added with a light touch.<\/p>","protected":false},"excerpt":{"rendered":"

Read Original By Mia Stainsby Some consider Vancouver the \u2018it\u2019 city for the world\u2019s best Chinese restaurants, given our fantastic ingredients. And yet, we are so oblivious. That\u2019s where the annual The Chinese Restaurant Awards comes in. It shows off one of our best assets \u2014 an embarrassment of Chinese restaurant riches. So here it […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5],"tags":[],"class_list":["post-1753","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\/1753","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/comments?post=1753"}],"version-history":[{"count":0,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/1753\/revisions"}],"wp:attachment":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/media?parent=1753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/categories?post=1753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/tags?post=1753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}