Visited last night to taste some of Chef Curtis Luk’s new dishes, he is the new Executive Chef of the restaurant, I was excited to take a whirl through his menu, as well as the new cocktail menu by Bartender Tarquin Melnyk. My friend Gin Chui joined me to share these dishes.
Oyster mushrooms, cilantro sauce vierge
Smoked Duck Yuba Rolls
Tea infused plum sauce, sesame crackers, Chinese dates
Red Prawn Dumplings
Galangal, squid ink emulsion, salted egg yolk
Bbq Pork Tart maple glazed pork in a delicious flakey pastry with persimmon pears
Two Way Eggplant with sesame paste, long beans and crispy rice noodles
Crisp Tofu with kale, wooden ear mushrooms
Served in the “Tang Cu’ sweet and sour style
Taro, fermented red tofu, lime
House Made Ramen
Green Opera Torte with green and black tea
Coconut Rice Pudding with Tapioca, pineapple, banana
The cocktails as well as the dishes go hand in hand emphasizing the Modern Chinese theme and direction. My favourites from the starters were the BBQ Pork Tart and the Potato Vermicelli followed by the Smoked Duck Yuba Rolls, all so different yet all so unique and delicious. My favourite of the mains was the Two Way Eggplant with a delicious sesame paste, and lightly salted crispy rice noodles; along with the delicious Crisp Tofu with kale, wooden ear mushrooms; and the side of house made ramen noodles which were tossed in a light sesame oil. Lastly for dessert, the Green Opera Torte with green and black tea stole the show and thunderous applause!
99 Powell Street, Vancouver
There are many more new dishes on their nightly menu to go along with their other popular favourites.
By: Richard Wolak