Posted by: George Froehlich of The Savvy Insider
Wild Rice – Chinese Food With A Modern Twist
One of the best and one of our favourite restaurants in Vancouver.
Located on the edge of Vancouver’s Chinatown, Wild Rice takes traditional Chinese food to a new level.
We have eaten there several times. The food and service is impeccable.
A case in point – the Year of the Tiger menu, a special four course dinner, observing the concept of a traditional Chinese New Year’s banquet.
Wild Rice owner Andrew Wong and Chef Todd Bright like to kick it up a notch – putting a new twist on the tried-and-true.
The open face dumplings – Tiger Stripe Sui Mai – are stunning.
The combination of sweet crab, sweet shrimp and savoury pork, produce a delectable combination.
And little things in superb dishes mean a lot.
Chef’s addition of tiny bits of Tobiko (a fish roe) on top, gave them snap, crackle and pop.
The Tiger Roll, contains classic elements of Chinese cuisine, sweet, spicy, soft and crunchy. There are Shitake mushrooms, red curry and tofu, enveloped in a translucent rice wrap.
Tiger Beer-marinated Bison Flat Iron Steak, for two days in tiger beer and ginger, is tender and the ginger adds a bit of heat.
The creamy gratin, sweet potatoes with coconut milk, gives a whole new meaning to gratin potatoes.
Baby bok choy, spicy tiger scallop dumplings and Chinese pickles (a bit sour but heavenly), crunchy snow peas, completes a dish that fascinates and pleases the palate.
A steamed sticky rice cake with slivers of crunchy almonds and red bean (steamed for 35 minutes) has a dense texture but is surprisingly light.
On its own it is somewhat bland but add one additional ingredient, anise syrup drizzle, and the cake takes off, especially with the white chocolate lycee coins on the side.
White Rice, a wonderful restaurant.
Try it, you won’t regret it.