Having crab in autumn is a tradition\u00a0in many regions of China, mentioned in some of the most well-known Chinese literature such as Dream of Red Chamber<\/strong><\/em> (???). Incorporating native luxury ingredients of North America such as king crab into the Chinese dishes is just ingenious as it reflects both the tradition and the modern world. \u00a0The dishes in this feast all turned out incredibly\u00a0delicious, making me feel blessed living in Vancouver. \u00a0Without any doubt, here we have the best Chinese food in the world outside of China.<\/p>\n <\/p>\n The Mid-Autumn Festival Dinner has 12 courses, including 3 courses from a whole Peking Duck, and 4 courses from a whole king crab:\u00a0<\/span><\/p>\n The whole Peking Duck is served in 3 courses.\u00a0<\/span>The Crispy Duck Skin with Crepes\u00a0<\/strong>is always the opening act of the feast.<\/p>\n The Duck Meat and Dry Scallop Soup<\/strong> is served as the 2nd course of the Peking Duck. The combination of the duck and seafood flavours\u00a0was fantastic.<\/p>\n I quite like their version of the Duck Meat Lettuce Wraps<\/strong>, the 3rd course of the Peking Duck. They put some crispy root vegetables to add some extra crunch texture.<\/p>\n The King Crab Legs Steamed with Garlic<\/strong> has proved that simplicity is often the best way to showcase ingredients of extremely high quality. \u00a0There is no better way to enjoy such sweet and delicate crab buy valsartan online 160 <\/a> meat.<\/p>\n The following 2 dishes feature the crab meat from the knuckles. \u00a0In the King Crab in Supreme Soy Sauce with Rice Cake<\/strong>, I think the rice cake steals the show as it absorbs the flavour from the crab meat. \u00a0I like the crispy exterior of the crab pieces in the Spicy King Crab with <\/strong>Vermicelli, and the perfect amount of spiciness. For quality seafood, a small amount of spiciness help accentuate the sweetness of seafood. That’s why I always ask for chilli oil when I order the Shrimp Dumplings at dim sum.<\/p>\n <\/p>\n There are a few specialty dishes from the restaurant that are included in this feast, including the\u00a0Diced Beef Tenderloin with Deep Fried Milk Puff<\/strong>, the\u00a0<\/span>Dried Scallops Braised with Pea Tips<\/strong>, and the\u00a0<\/span>Saut\u00e9ed and Deep-Fried Sole Fillet<\/span><\/strong>. And those are some of the most tradtional Cantonese dishes, and they definitely reminded me of the taste of home – fresh, delicate, and flavourful!<\/span><\/p>\n Traditionally at a Cantonese banquet fried noodle and fried rice dishes come after meat, seafood, and vegetable dishes. The Egg White Fried rice with Dried Scallops<\/strong> is served in the king crab shell. Besides the extravergan presentation, the seafood flavour on the rice is incredible. \u00a0 I was even more impressed with the\u00a0<\/span>Tossed Noodle with Crab Sauce<\/strong> as the crab meat flavour was completely absorbed into the noodles.\u00a0<\/span><\/p>\n The festival feast had a sweet ending with the\u00a0Baked Tapioca Pudding with Taro\u00a0<\/strong>and the Mooncake<\/strong>.\u00a0Taro is another traditionl ingredient heavily used in Cantonese dishes and a must-have for the Mid-Autumn Festival.<\/p>\n And for the mooncake, it is hard to find anything in the world that has the similar texture and taste with it. It is definitely worth a try to whoever hasn’t done so.<\/p>\n <\/p>\n The King Crab with Peking Duck Dinner for 10 people is $668<\/strong>.<\/p>\n A smaller menu of King Crab Dinner for 6 people is $398<\/strong> (limited time offer till\u00a0October 8<\/span><\/span>).<\/p>\n <\/p>\n Western Lake Chinese Seafood Restaurant has opened for a decade with dinner service from At Western Lake, most of the ingredients are sourced locally. \u00a0<\/span>Chef Mah and Chef Deng are firm believers in using the freshest seasonal ingredients. They go to great lengths daily to find the finest produce Vancouver has to offer in their dishes.\u00a0<\/span><\/p>\n <\/p>\n Website and menu:<\/strong><\/p>\n http:\/\/westernlake.ca\/english\/<\/a><\/p>\n <\/p>\n Location:<\/strong><\/p>\n![\"Steamed](\"http:\/\/www.pickydiners.com\/www\/wp-content\/uploads\/2017\/09\/IMG_5503.jpg\")
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<\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a>The Deals<\/h3>\n
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More about Western Lake and the Chefs<\/h3>\n
\n5 \u2013 10 pm every day. Chef Tony Mah and Chef John Deng have been sharing their passion and talent in Chinese culinary arts for the past 30 years.\u00a0<\/span>They have continuously reinvented Chinese cuisine with their creative cooking style and well-honed traditional skills. They have created numerous Cantonese dishes, with a delicate fusion of Northern and Southern Chinese cuisine.
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