Vancouver area’s Chinese food scene gets ‘a new perspective’ as young, French-trained chefs give the cuisine a modern twist in a traditional setting
On the eight-course menu were dishes such as Loong Kong chicken terrine on a bed of scallion chimichurri; Dungeness crab roe egg ravioli with crab custard; Peking duck spring roll with hawthorn and cucumber; and grilled quail with foie gras in claypot rice. Dessert saw mango-pomelo-sago pudding enveloped in a mille-feuille. Loong Kong chicken with … Read more
