Award Winning Chinese Food At Local Seafood Restaurant
We were lucky to experience a feast in honour of Western Lake Chinese Restaurant’s recent win, as they received the Critics’ Choice Signature Dish Awards at the 2019 Chinese Restaurant Awards. The winning dish is the Roasted Salt Free Range Chicken. We’ve had incredible dim sum here before and the food and service has always hit the mark. It’s a fun and lively atmosphere as well, as we aren’t the only diners that appreciate this popular spot.
He’s a glimpse of our feast!
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- Crispy Peking Duck Skin with Crepes
- Lettuce Wrap with Minced Duck and Assorted Vegetables
- Beef Tenderloin with Deep Fried Potato
- Assorted Seafood with Pumpkin Thick Soup
- King Crab Legs Steamed with Garlic
- King Crab in Superior Soy Sauce Bedded with Rice Cake
- Western Lake Roasted Salt Free Range Chicken
- Egg Tofu Braised with Pea Tips and Enoki Mushroom
- Noodles Tossed in Shrimp Roe, Chives and Crab Garlic Sauce
- Fried Rice with Black Truffle Topped with Gold Leaf
King Crab
King Crab dinner is a luxurious part of any feast at Western Lake, and they typically showcase the king crab in an elaborate multi-course dinner that uses every part of the crab. The steamed King Crab legs are topped with lots of sweet and nutty garlic and the sauce it sits on is the natural crab juices. Another staple of the King Crab experience is the lightly battered and fried knuckles topped with rice cakes. Last but not least, leftover sauce from the steamed garlic crab leg course is being used to toss with noodles, chives and bean sprouts.
King Crab is prized due to its sweetly succulent flavour and the short duration of its season. The rise in popularity can be seen by how much the price has gone up over the years.
Peking Duck
Peking duck, one of the most celebrated dishes of Chinese cuisine, is with a history of more than 400 years. Peking Duck is a meal with royal lineage, as it has been a staple for the elite and ruling class for centuries.
Peking ducks have been specially bred and raised for 65 days before being slaughtered and roasted whole upside down in an oven. Peking Duck is thin, crisp skin with very little meat attached. Traditionally the skin is sliced in front of diners. Peking duck is usually served in two courses. The skin is accompanied by hoisin sauce (a sweet bean sauce), scallions cut into brushes, and thin wheat-flour pancakes, all of which are eaten together as a wrap. The meat of the duck is cut up and served with vegetables as a second course.
Western Lake Roasted Salt Free Range Chicken
To make this dish, the chef has to turn off the heat when the water starts to boil and allow the chicken to get cooked in its entirety in the residual heat. After poaching, plunging the chicken into ice water ensures the meat is perfectly juicy and tender.
The chicken’s skin remains light-coloured, nearly white and the meat is tender and flavourful. The chicken is served in pieces with the skin and bone. The white meat symbolizes purity, and serving the entire bird represents unity. The chicken is accompanied by a condiment made by combining finely minced ginger, finely minced garlic, green onion, salt and hot oil.
Meet the Chefs
Chef and owner Tony Mah is proud to have three decades of professional culinary experience. He has continuously reinvented Chinese cuisine with their creative cooking style and well-honed traditional skills. He has created numerous Cantonese dishes, with a delicate fusion of Northern and Southern Chinese cuisine, that are praised by both mainstream and Chinese diners.
Chef Kent Wong headed many well-known restaurants in Hong Kong and Vancouver. He is the Gold Medal winner of BC Chinese Chef of the Year and has won the BCPMA Healthy Chef Challenge. He also represented the Chinese Canadian Chef Association to win Gold Medal in the International Chinese Culinary Competition.
Chef Mah and Chef Wong are firm believers in using the freshest seasonal ingredients. They go to great lengths daily to source the finest produce Vancouver has to offer. It is their mission to offer the best culinary experience to the diners.
About Western Lake
Western Lake Chinese Seafood Restaurant will be celebrating its 12th Anniversary this year. The Master Chefs have been sharing their passion and talent in Chinese culinary arts for the past 30 years. At Western Lake, most of the ingredients are sourced locally. We use the freshest ingredients to showcase the finest Chinese Cuisine and served in a warm and elegant environment.
For information about Western Lake’s dinner menu and brand new party trays, visit westernlake.ca. Right now Western Lake has a menu of King Crab Dinner for 6 people at $398 for a limited time.
Follow Western Lake on social media.
Twitter: @WesternLake
Instagram: WesternLakeRestaurant
