\nThe names of the last two restaurants in this spot
\nisn’t marketing at its best. Until 10 months ago, it was Super
\nHappiness. Then the restaurant chef, Raymond Ma took it over with a
\npartner, Tom Mah, and renamed it Good Choice which sounds so basic, you
\nwonder, do they give a darn?\n<\/p>\n
\nThe name is, in fact, right on. It is a good choice.
\nPrices are very reasonable, the food is superior (seafood is very fresh
\nand skillfully handled) and temptingly plated; servers go above and
\nbeyond the call of duty with their welcome. Plates are changed
\nfrequently, tea topped up, and fuss over you. A male server patiently
\nanswered our nosy questions. A female server spoke poor English but
\nshone many high-beam smiles, like high-fives, whenever she passed by.\n<\/p>\n
\nMa’s cooking won not one, but two, awards at the
\nrecent Chinese Restaurant Awards for top signature dishes. One was for
\nhis Chiu Chow duck and the other, for the stir-fried scallops with
\ncelery, ginger and XO sauce. I tried both and I’d say they’re well
\ndeserved awards. The scallops, alive just before our meal, were local
\nand very fresh, cooked just to the right moment. After this newspaper
\npublished the award winners, they had Caucasian customers come in, a
\nprevious rarity, he said.\n<\/p>\n
<\/span>\n<\/p>\n
\n
\n<\/span>![](\"http:\/\/communities.canada.com\/vancouversun\/cfs-file.ashx\/__key\/CommunityServer.Blogs.Components.WeblogFiles\/wordofmouth\/4784.Good-Choice-Raymond.jpg\")
<\/a>\n<\/p>\n