Voted #1 Best Chinese Restaurant in Vancouver – again - Chef’s Choice was our venue for a special dinner featuring Crispy Roasted Suckling Pig prepared by Chef Tommy Pang. It had been some time since our chapter had enjoyed a Chinese meal and we looked forward with excitement to our treat. We started with a glass of Segura Viudas Brut Cava before sitting down to our appetizers of Shrimp Toast and Crispy Crab Claw. Finishing our cava, we paired our meal with a selection of dry white wines from our cellar plus 2019 Justin Girardin Bourgogne rouge, all on the table’s lazy susan for our members to make their own selection.
Before our very enjoyable Crispy Skin Roasted Suckling Pig, we were delighted to see and taste a Steamed Fresh Scallop on the shell, very well prepared and presented. A perfectly cooked Sauteed Fish Fillet with Seasonable Vegetables was enjoyed followed by the restaurant’s Signature Roast Chicken on Sticky Rice plus a bonus from Chef, Chicken with Truffle Sauce, an interesting pairing of two dishes together. Our palates were refreshed with Stir Fried Taiwanese Cauliflower with Garlic before ending with Taro and Mango Mochi and Cookie.
Overall, a delicious meal at an excellent Chinese restaurant, with very fine food and superb service. Our thanks go to Chef Tommy Pang and Manager James Law for their attention to every detail, to members Susan Man and Garfield Marshall for their assistance in arranging the venue and to photographer Milena for recording a delightful event.
