An Invitation. October 2025
— The 16th edition of the Chinese Restaurant Awards is more than a celebration of excellence; it is an invitation to experience Chinese cuisine in a new light. Throughout October, four acclaimed restaurants – MOTT 32, Dynasty Seafood Restaurant, Fortune Terrace and Lanxuan Restaurant – present signature dishes and dim sum reimagined through the lens of The Dalmore’s Highland single malt whiskies. Each pairing is a reflection of heritage and innovation, crafted with intention to create harmony at the table.
This is a month to savor, a rare moment where two worlds of refinement meet — and a prelude to the Awards ceremony on October 29, when the best of Canada and Asia’s Chinese gastronomy will be honored on the global stage in Vancouver.
"The Dalmore whiskies are known for their exceptional depth and finesse. When paired with the balance and harmony of Chinese cuisine, every bite and sip are elevated. It’s an entirely new way to appreciate both traditions."
Emma Coady, The Dalmore Single Malt Specialist in Canada
Why The Dalmore
with Chinese Cuisine
For over 180 years, The Dalmore has been recognized for its depth, finesse, and layered complexity. Chinese cuisine, though with an even longer history, shares a similar spirit of refinement. Both are masterpieces of patience, tradition, and artistry. When brought together, their strengths amplify each other — whisky’s richness heightens the color, fragrance, and taste of Chinese dishes, while the nuanced layers of Chinese cuisine unlock new ways to savor whisky.
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Vancouver exclusive:
When Vancouver’s Chinese gastronomy meets The Dalmore
MOTT 32
with pairing recommendations by Wine Director Robert Stelmachuk
Soft Quail Egg, Iberico Pork, Prawn, Black Truffle Siu Mai
Wild Mushroom & Water Chestnut Dumpling
Dalmore Port Wood Reserve
Whole Garoupa, Traditional Steamed with Red Dates, Mushroom, Pork
Dalmore 15 Year Old
Crispy Triple-Cooked Black Angus Short Rib
Dalmore King Alexander III
Braised Egg Tofu, Morel Mushroom
Dalmore 15 Year Old
RESERVE THE EXPERIENCE 1604.861.0032
161 W Georgia St, Vancouver, BC V6E 0C6
Dynasty Seafood Restaurant
with pairing recommendations by The Dalmore’s Emma Coady and Dynasty GM Victor Loo
Baked Lemon BBQ Pork Pastry – past Critics’ Choice Signature Dish Awards winner
Steamed Crab Dumpling with Black Squid Ink Skin – past Critics’ Choice Signature Dish Awards winner
Dalmore Port Wood Reserve
Sizzling BC Jumbo Oyster and Beef Tendon in Claypot
Deep Fried Yam Ball with Custard Filling
Dalmore 12 Year Old
Braised Beef Rib with Black Truffle and Mushrooms
Dalmore Cigar Malt
RESERVE THE EXPERIENCE 1604.876.8388
108-777 W Broadway, Vancouver, BC V5Z 1J5
Fortune Terrace Chinese Cuisine
with pairing recommendations by The Dalmore’s Emma Coady and Owner Jason Chen
Roast Whole Suckling Pig – pre-order required
Dalmore Cigar Malt
Wok-Fried Dungeness Crab with Salty Egg Yolk
Crispy Lobster Dumpling
Dalmore Port Wood Reserve
Salty Egg Yolk Layer Cake
Steamed Mandarin Orange Custard Bao
Dalmore 12 Year Old
RESERVE THE EXPERIENCE 1604.285.8980
6200 River Rd #130, Richmond, BC V7C 0B1
Lanxuan Restaurant
with pairing recommendations by The Dalmore’s Emma Coady and GM James Law
Roast Squab with Smoked Sichuan Peppercorn
Dalmore Cigar Malt
Stir-Fried Egg White with Nova Scotia Lobster
Hairy Gourd in Supreme Broth
Abalone Siu Mai
Roast Pork Belly Bao
Dalmore Port Wood Reserve
RESERVE THE EXPERIENCE 1604.285.8989
3631 Number 3 Rd #170, Richmond, BC V6X 2B9
A New Idea of Enjoyment
Unlike Western dining, which often follows a linear course, Chinese meals are served in harmony, with dishes presented simultaneously to be shared at the table. Traditionally, one or two wines might accompany the meal; whisky, however, offers something more. The Dalmore’s full-bodied character, with notes of citrus, vanilla, baking spice, and chocolate, complements everything from delicate dim sum to claypot specialties and even dessert. This openness allows whisky to pair across an entire Chinese feast — not replacing wine, but opening the door to a fresh and inspiring way to dine..
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