Jade Seafood Restaurant (jaderestaurant.ca) is known for some of the best dim sum. There's a lively buzz in the room on this Sunday afternoon as multigenerational families sit around large round tables, ordering dishes from an extensive eight-page dim sum menu. The chef, Tony Luk, was named Chinese Chef of the Year by the Chinese Restaurant Association. The small plates showcase Luk's inventive melding of East-meets-West ingredients and techniques. We order wild mushroom dumplings with truffle oil, crab claws with tarot root breading and sticky rice wrapped in lotus leaves with pork. At a nearby table, a group orders Buddha's Feast, a heaping vegetarian dish prepared with mushrooms, bok choy, bean and Brussels sprouts, and tofu. Here: Buddah's Feast, vegetarian dish prepared with mushrooms, bok choy, bean and brussel sprouts and tofu - at Jade Restaurant, Richmond, British Columbia.
Jerome Levine, Chicago Tribune
Copyright © 2017, Los Angeles Times