Posts Tagged ‘sticky rice’

It’s Chinese New Year (CNY) a couple of weeks ago, and us Chinese know how to celebrate — eat, feast, and repeat. Of course, there are many regional Chinese New Year traditions throughout China, and being from HK, the HK tradition is what I’m most familiar with. On New Year’s Eve I was invited to a feast with food expert Lee Man, and it just heightened my appreciation for my culture.

Calling it a feast, obviously it was a multi-course dinner with an abundance of food. We are all about good meanings 意頭 when it comes to choosing the dishes or even naming them for CNY. On Instagram I showed a glimpse of what that means with the CNY dinner made by Mama Lam this year. It’s being realized here once again at Golden Paramount in Richmond.


“Togetherness” is one of the main reasons for CNY celebrations so families often take the opportunity to gather together and dine out during CNY. For that, the restaurant was hustling and bustling and it’s just full of energy! It was a late dinner for us (7:45pm start) and the room was still full and more were being seated as our dinner progressed. And here’s our menu, some background about them, and what they symbolize:
Pan Fried Oysters – Oysters are a homonym for “good”, indicating good luck for the upcoming year. Traditionally we eat dried oysters because it means “good business” 好市 but it does have a more distinctive fishy taste to it and not everyone likes it. This was a Chinese Restaurant Award winner.

Pan Fried Oysters
Pepah Tofu – Fried food is usually in a golden colour so it symbolizes gold and fortune. The tofu here is shaped into a Chinese lute, Pipa. Fun fact: I learned to play the Pipa when I was in middle school in HK. Not easy to master but it was fun to play. This was later extended to my involvement with the Vancouver Chinese Music Ensemble.

Pepah Tofu
Crab Meat and Fish Maw Soup – At a CNY feast you would want to serve some luxurious items.



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It started with an express of interest in visiting a recently opened dessert place, then led to a scheduled visit to that place, but we needed a dinner first, so the ChineseBites crew ended up having dinner at Golden Eats on Kingsway near Victoria. For some reason I thought the restaurant has been around for ages and I just never went; turns out it’s only been open for about two years.


We ordered a total of 12 dishes, and here are some highlights:

Served in Hong Kong style, the Peking Duck (片皮鴨) is served over two courses. First, the roasted duck was skinned, and served with crepes and scallion and hoi sin sauce. The skin was crispy, flavourful, but the crepe was a bit too thick for my liking. The highlight of the plate was the bed of lobster crackers. Typically restaurants use shrimp crackers because they come in different colours and more common, but they don’t have much flavour and can get soggy after absorbing the grease from the roasted duck. The lobster crackers here seemed to hold up quite well. They were firmer and thicker, yet still crispy and crunchy, and had some “seafood” flavour.

Peking Duck 片皮鴨

Meat from the duck carcass was then used for the second course, Lettuce Wrap (生菜包). The meat filling had a decent amount of meat. By the time we could dig in, though, the crisp at the bottom had become a bit soggy, relying on the iceberg lettuce to offer the crunchy texture.

Lettuce Wrap with Duck Meat 生菜包

Dark Vinegar Spareribs 銀山鎮江骨 Pan Fried Black Cod with Soy Sauce 豉油皇煎黑魚
Dark Vinegar Spareribs
Pan Fried Black Cod with Soy Sauce

The Lobster with Sticky Rice in Lotus Leaf (荷香龍蝦飯) is one of their signature dishes. (more…)

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