4298 Main Street, Vancouver

Tel: 604-876-6110

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Advice: Alaskan King Crab season happens once a year, generally in March, contact the restaurant in advance for reservations. Go with a group of friends to share dishes.

I joined up with a group of friends for what turned out to be a 12 course dinner celebrating Alaskan King Crab. My friend and fellow writer Stephanie Yuen chose the restaurant as it’s known to be one of the best for Alaskan King Crab and other dishes. Our dinner was made up of 4 Alaskan King Crab dishes along with some of their other speciality dishes. At the big round table along with Stephanie and me, there was Henry, Cassandra, Rosana, Maria, Natalie, Matt, Nikki and Jason.

Crab & Fish Maw Soup

Garlic & Ginger King Crab

Deep Fried Crab

To begin we had the Crab & Fish Maw Soup followed by the outstanding and flavourful Garlic & Ginger King Crab and then the delicious Deep Fried Crab.

Royal Tofu

Tossed Noodles in crab jus

Baked Portugese Fried rice in the shell

The next round of dishes included their house specialty Royal Tofu which I loved, along with the Tossed Noodles in crab jus and the tasty Baked Portugese Fried rice in the shell which was the last crab dish.

Steamed Scallop and Eggplant in black bean sauce

Pork Chop with walnuts in mayo sauce

Goose in greens

Taiwanese Lettuce

The next round of dishes featured some of their off the menu dishes, I loved the Steamed Scallop and Eggplant in black bean sauce and didn’t care for the Pork Chop with walnuts in mayo sauce or the Goose in greens, and I liked the last savoury dish the Taiwanese Lettuce.

Mung Bean Soup

Honey Pumpkin with walnuts.

For dessert we were served their warm Mung Bean Soup along with my favourite dessert of the two the Honey Pumpkin with walnuts.

The menu is filled with Cantonese and some Taiwanese dishes and they are open late into the wee hours of the next morning should you be on the search for a late night of eating.

Review By: Richard Wolak