The Dish

Vancouver Magazine - - News -

The dumpling that’s the epit­ome of lux­ury.

OH BOY, WHERE TO BE­GIN? ? At its heart we have a restau­rant that’s aim­ing to take our city’s beloved Can­tonese cui­sine and give it some much needed el­e­va­tion in both its in­gre­di­ents and in the sur­round­ings it’s served in. So you get a Shang­hai soup dumpling spiked with sweet-and-sour broth and Iberico ham served in a room that looks like a 1930s movie set. Or the above: a siu mai like no other, with that same pricey Iberico minced with or­ganic prawn and wrapped around a barely cooked quail egg. And topped with a ­our­ish of black tru‚e. If the Trump tower’s name­sake were to call it “terri…c,” it would be the truth. Mott 32, 1161 W Ge­or­gia St., van­cou­

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