ChineseBites signature dishes tour dinner #1 at Golden Swan Restaurant on Victoria Drive on July 5, 2012.
I was invited to join a Chinese food dining group to better document and guide the differences in cuisine and dishes at restaurants across Vancouver. I was joined by Kevin, Sherman, Alvin, and Louisa.
Dinner took a little longer than expected due to all the photo taking and waiting between signature dishes. However, it comes with the territory. We sampled an eight course set menu meal, starting off with the customary meat appetizer platter.
The best presented dish was the sauteed sea cucumber innards with scallops, sweet peas, and vegetables. It tasted just as it looks.
I was unimpressed with the Japanese style soft tofu (left) egg white paste type dish and sauteed beef tenderloin with chayote in black pepper sauce (right). The former tasted like nothing and the latter was okay but unremarkable.
Another staple was the house special salty chicken served in a clay pot. It was tasty and hit the spot.
I really enjoyed the pan fried lobster with ginger, onions, prawns, scallops, and lotus leaf on fried sticky rice. Its presentation in addition to its filling was appreciated.
I found the tiger prawn with angel hair pasta a little odd. It was good enough but a tad bland. I usually skip Chinese desserts but was pleasantly surprised by the baked tapioca pudding cake and deep fried durian pastry rolls. Both were delicious, well cooked, and satisfying.
It was a fun dining experience. I was underwhelmed at first, but the later dishes were better. I'd stick to the staple, more notable Chinese dinner staples at Golden Swan.
More | YVArcade / 604 Foodtography
I was invited to join a Chinese food dining group to better document and guide the differences in cuisine and dishes at restaurants across Vancouver. I was joined by Kevin, Sherman, Alvin, and Louisa.
Dinner took a little longer than expected due to all the photo taking and waiting between signature dishes. However, it comes with the territory. We sampled an eight course set menu meal, starting off with the customary meat appetizer platter.
The best presented dish was the sauteed sea cucumber innards with scallops, sweet peas, and vegetables. It tasted just as it looks.
I was unimpressed with the Japanese style soft tofu (left) egg white paste type dish and sauteed beef tenderloin with chayote in black pepper sauce (right). The former tasted like nothing and the latter was okay but unremarkable.
Another staple was the house special salty chicken served in a clay pot. It was tasty and hit the spot.
I really enjoyed the pan fried lobster with ginger, onions, prawns, scallops, and lotus leaf on fried sticky rice. Its presentation in addition to its filling was appreciated.
I found the tiger prawn with angel hair pasta a little odd. It was good enough but a tad bland. I usually skip Chinese desserts but was pleasantly surprised by the baked tapioca pudding cake and deep fried durian pastry rolls. Both were delicious, well cooked, and satisfying.
It was a fun dining experience. I was underwhelmed at first, but the later dishes were better. I'd stick to the staple, more notable Chinese dinner staples at Golden Swan.
More | YVArcade / 604 Foodtography
1 reactions:
Taiwanese desserts are better than Cantonese ones.
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