{"id":2399,"date":"2016-12-10T01:57:49","date_gmt":"2016-12-10T09:57:49","guid":{"rendered":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/?p=2399"},"modified":"2016-12-10T02:20:11","modified_gmt":"2016-12-10T10:20:11","slug":"want-fantastic-chinese-food-in-north-america-head-to-vancouver-the-washington-post","status":"publish","type":"post","link":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/want-fantastic-chinese-food-in-north-america-head-to-vancouver-the-washington-post\/","title":{"rendered":"Want fantastic Chinese food in North America? Head to Vancouver – The Washington Post"},"content":{"rendered":"By Eagranie Yuh<\/span> | Read Original<\/a><\/p>\n

It doesn\u2019t take long for visitors to Vancouver to notice there are a lot of Chinese people here. According to the latest census, nearly 1 in 5 people in Greater Vancouver identifies as ethnic Chinese. The city\u2019s Chinese population includes people originally from Hong Kong, mainland China and Taiwan, and ranges from new transplants to families that have been in Canada for generations. This diversity is reflected in Vancouver\u2019s Chinese food, which blends traditional cuisine with the city\u2019s influence \u2014 and which has a reputation for being some of the world\u2019s best.<\/p>\n

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Yet, despite being Chinese Canadian and a born-and-raised Vancouverite, I didn\u2019t really understand these nuances until I spent a week eating with Lee Man. A local food writer and judge for the Chinese Restaurant Awards, Man led me on a culinary adventure in my own back yard.<\/p>\n

On a quiet Monday morning, I slide into a booth across from Man at New Town Bakery in Chinatown. Vancouver\u2019s Chinatown was established in the 19th\u2009century by Chinese men \u2014 largely from the southern part of China\u2019s Guandong province \u2014 who built the country\u2019s railroads. Exclusionist policies restricted Chinese immigration until the mid-20th century, but things didn\u2019t ramp up until the late \u201960s. That\u2019s when looser immigration laws coincided with the Cultural Revolution and prompted many to flee Hong Kong, including Man\u2019s and my parents. While Chinatown was no longer the de\u2009facto place to live, it remained the nexus of the Chinese community.<\/p>\n

As Man examines the menu, I watch a middle-aged woman lower her wizened companion into an orange vinyl chair. Beside us, a gray-haired Chinese man smiles as a server deposits a plate of soy-glazed rice noodles, a bamboo steamer of dim sum and a white porcelain mug in front of him.<\/p>\n

\u201cDo you want chicken feet?\u201d Man asks. I shake my head, and he orders in Cantonese. Soon, we\u2019re enjoying minced beef accented with tangerine peel and wrapped in rice noodles, as well as a bowl of congee redolent with beef. A classic Cantonese breakfast, congee is, well, rice gruel. \u201cWhen you watch old Chinese TV shows, there\u2019s this idea that when people get married, they\u2019ll have rice together or congee together. Through thick and thin,\u201d Man says.<\/p>\n


\nSome of the typical dishes at a dim sum lunch lie ready for the picking. (Eagranie Yuh)<\/span><\/div>\n

Next, he removes the paper liner from one of New Town\u2019s famous steamed buns, cleaving the fluffy softball to reveal a heart of pork, ham, bamboo shoots and a golden yolk of salted duck egg. Finally, we share an apple tart, a flaky pillow filled with stewed fruit. Man hasn\u2019t seen either of these items in Asia; they are particular to Vancouver.<\/p>\n

Today, New Town is one of the last restaurants of its kind, its name an ironic reminder of the gap between the Chinatown I remember \u2014 vibrant, cheerful, chaotic \u2014 and its struggle today to remain relevant to a large Chinese diaspora spread across the city. Man points to the decade leading up to the repatriation of Hong Kong to China in 1997. \u201cThat\u2019s when Chinatown started losing its hold.\u201d<\/p>\n

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Confident cuisine<\/div>\n

On a clear day, the view from Vancouver\u2019s Waterfront Station is Instagram fodder: craggy mountains and glittering ocean framed by mechanical orange giraffes at the nearby port. Just 30 minutes away on the Canada Line, the suburb of Richmond offers an entirely different view.<\/p>\n

Formerly a smear of farmland, Richmond was transformed into a concrete metropolis in the \u201990s as an influx of affluent Hong Kongers arrived. According to Man, this wave of immigration \u2014 which included chefs trained in Cantonese cuisine \u2014 brought a new kind of confidence and different expectations of food from what Chinatown offered.<\/p>\n

Richmond is like Hong Kong lite, and in both locales, the shopping mall features prominently. At Aberdeen Center, the mainly Cantonese clientele seems unperturbed by the curious mixture of Western chains such as the Body Shop (and unexpectedly, an in-mall Mercedes dealership) with Asian shops selling ginseng and jade.<\/p>\n

I resist the pull of Daiso, the Japanese dollar store, and head to the top-floor food court, which serves delectables including congee, dumplings, Malaysian laksa and Japanese tonkatsu. Bubble Waffle is especially popular for its namesake dessert \u2014 a sheet of ovoid bubbles with crisp shells and chewy centers, served warm from the waffle iron. But no bubble waffles for me today; I need to save my appetite.<\/p>\n

My next stop is Hoitong Chinese Seafood Restaurant, a 10-minute walk down clogged roads lined with strip malls.<\/p>\n

Finally I spot the sign \u2014 blocky yellow letters on a red background \u2014 at the entrance to a parking lot and scan the perimeter until I find the restaurant itself, nestled between an alley and a bakery. All its blinds are shut.<\/p>\n

Inside is a nondescript room with just seven tables, which slowly fills with the murmur of Cantonese, angular and guttural, and the occasional melodic tones of one Mandarin-speaking table. \u201cIn Hong Kong, there\u2019s a whole tradition of private dining rooms. They\u2019re like underground restaurants,\u201d Man says. \u201cThe idea here is that it\u2019s home cooking but elevated, refined to the nth degree.\u201d<\/p>\n

Our first dish is a surprise: sweet and sour pork. \u201cEveryone has the idea that it\u2019s some cheesy North American dish, and it\u2019s not,\u201d Man says. \u201cIt\u2019s a difficult dish to do well.\u201d The deep-fried meat is springy and not the least bit greasy, with tangy pineapple and barely cooked bell peppers that are still crisp and herbaceous, all of it in a loose sauce that\u2019s more sour than sweet.<\/p>\n


\nThe fried milk at Hoitong Chinese Seafood Restaurant is a cross between an egg-white omelet and custard. (Eagranie Yuh)<\/span><\/div>\n

Next we have salt-baked chicken with burnished skin, and fried milk that\u2019s a cross between an egg-white omelet and custard. But it\u2019s a vegetable dish that creates an indelible taste memory for me: parcels of tofu skin wrapped around slivered mushrooms, wood ear fungus and carrots, with baby bok choy cooked to perfect sweetness.<\/p>\n

While the dishes themselves are straight out of Hong Kong, there is a Vancouverness to the meal. The chicken is fully cooked, whereas in Hong Kong, it would be slightly bloody at the bone; the majority of the ingredients come from local suppliers. High-quality ingredients are integral to Cantonese cuisine, which is sometimes maligned as bland. \u201cRestrained\u201d might be a more favorable description. \u201cCantonese people want the thing to taste like the thing,\u201d Man says.<\/p>\n

In contrast, he says, the most recent wave of immigrants to Vancouver \u2014 Mandarin-speaking people from mainland China \u2014 prefer sweeter, saltier and sharper flavors. But that\u2019s not the only difference, which is evident at Peninsula Seafood Restaurant in Vancouver\u2019s Oakridge Center, a mall that counts Michael Kors, Coach and Tiffany & Co. among its tenants.<\/p>\n

On the restaurant\u2019s back wall, a poker tournament plays out on an oversized television screen while chandeliers quiver in hyperactive air conditioning. The lunch menu includes dim sum standards such as har gow (shrimp dumplings) and shaomai (pork dumplings), but also dumplings with black truffle paste, fresh geoduck and sashimi.<\/p>\n

\u201cMainland Chinese food is going through an exuberant phase right now. It\u2019s about being very visible with wealth,\u201d Man says. Peninsula is one of several restaurants catering to the highly affluent \u2014 some might say ultrawealthy \u2014 mainland Chinese market, but according to Man, many stumbled. For example, in China, frozen seafood is considered luxurious. That\u2019s not so in fresh-obsessed Vancouver.<\/p>\n

\u201cWhen people come to Vancouver, they want Vancouver Chinese food,\u201d he says. \u201cMainlanders might want their meal inflected with familiar flavors, but they don\u2019t want a wholesale facsimile of what they can get in China.\u201d<\/p>\n

Vancouver\u2019s voice<\/div>\n

Our final destination is in a part of town best known for deli sandwiches and hospital scrubs. From the bustle of West Broadway, I pass through the lobby of a medical office building to a glassy atrium, where gold script on black granite marks the entrance to Dynasty Seafood Restaurant.<\/p>\n

I have a single request: typhoon shelter crab, also known as spicy garlic crab. Shortly after we order, our server approaches with a gray tub containing a wriggling, upside-down Dungeness crab, freshly plucked from the restaurant\u2019s live seafood tanks. Man nods in approval.<\/p>\n

We start with deep-fried spareribs marinated in fermented tofu, which play beautifully against spears of house-pickled turnips and carrots. But it isn\u2019t long before a troupe of servers arrives with clean plates, extra napkins and crab crackers \u2014 and the crab, which has been deep-fried, sectioned and piled atop a bed of sticky rice speckled with Chinese sausage, dried shrimp, egg and Serrano chili peppers. Crab can be a lot of work, but this is worth it, each bite singing with sweetness.<\/p>\n

Finally, we tackle our remaining dish: Buddha\u2019s Feast, a mixture of mushrooms, wood ear fungus, cabbage and tofu. Traditionally, the dish is stewy and braised, but at Dynasty it\u2019s kissed by a wok, vibrant and lively. \u201cBuddha\u2019s Feast is usually really cooked out, but in Vancouver, the integrity of vegetables is a big deal,\u201d Man says.<\/p>\n

As servers pack up our leftovers, the hum of Chinese, Mandarin and English ratchets up a notch. The mixed clientele is united by their appreciation of a Hong Kong-inflected menu that incorporates cues from cuisines beyond Cantonese, and that highlights the restaurant\u2019s meticulous sourcing of seasonal ingredients.<\/p>\n

Over the years, each wave of immigration has deepened the city\u2019s rich ecosystem of Chinese food, and while our tour has focused primarily on Cantonese, there are other Chinese cuisines to try, like Sichuan, Shanghainese and even Uyghur.<\/p>\n

The places we\u2019ve explored aren\u2019t just Chinese restaurants \u2014 they are Chinese restaurants in Vancouver, blending traditional techniques and dishes with the influence of the city, its ingredients and its customs. The result is the distinct voice of Vancouver Chinese food that isn\u2019t seen elsewhere. And the best part? There\u2019s plenty to explore.<\/p>\n

Eagranie Yuh is the author of \u201cThe Chocolate Tasting Kit\u201d<\/a> and blogs at thewelltemperedchocolatier.com<\/a>.","protected":false},"excerpt":{"rendered":"

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