Fraser Court Seafood Restaurant 紅日大酒家 located on Fraser Street and E 19th has been around for a very long time. Majority of their customers are locals, particularly second generation Chinese community. Fraser Court Seafood offers dim sum lunch options with a good variety menu items to choose from, live seafood, wedding banquets and live kareoke with dance floors.
Everyone started the evening off with my favorite cold appetizers from the Fraser Court Deluxe Appetizer Platter 紅日大拼盤 with jellyfish, roasted pork and such while I was drinking on a school night at Mallee Rock Wine Australia Launch Party. You know you have great friends when they save you some food despite you arriving late! <insert heart eye emojis>
Whole Winter Melon with Seafood 八寶冬瓜: One of the more traditional dishes from a Cantonese menu typically reserved for big celebrations for honor guests. This Winter Melon soup includes a lot of ingredients lotus seeds, ham, pork, chicken, peanuts, mushrooms, dried shrimp, etc.
Lobster in Supreme Soy Sauce 頭抽龍蝦: I always love a good meaty lobster. Lobsters are so much easier to eat than crabs. I should hire someone to crack crab legs for me! The flavoring of this lobster is delicious. I like the toss of soy sauce coating the lobster meat. Salty against the sweetness of the crustacean itself.
Chef’s Secret Recipe Jumbo Crab 招牌秘製大蟹: Flavors tastes much like the Supreme Soy Sauce lobster with added Chinese sausage. Flash fried makes the crab shell innards and roe very enjoyable to eat. Add fresh crab roe to miso soup to make kani miso tho is mighty fine.
Sauteed Three Kinds of Seafoods with Black Fungus & Greens 金瓜雲耳炒三鮮: Green snap peas, black fungus with giant scallops, prawns, and squid calamari.
Roasted House Specialty Chicken 秘製生焗走地雞: Everyone loves a chicken. This chicken was slightly salty but very tender.
Clams and Whole Tilapia Fish Chiu Chow Style 潮式大蜆鰂魚煲: This dish is practically a soup. The fish boiled in consomme with calms. The fish is fresh but because if it Tilapia, the meat tends to be soft, resting in soup makes it mushy. Personally I prefer to keep it simple and steam any Chinese fish and add soy sauce and ginger scallions.
Scallops & Egg Tofu with Eggplants in Spicy Garlic Hot Pot 漁香三子煲: A fragrant sizzling hot pot with oyster sauce and garlic to intensify the flavors. I really liked the egg tofu soaked with the sauce and flavors from the scallops.
Sliced Tender Beef with Mushrooms 醬燒肥牛粒: Peppery sauce sauteed diced beef, white mushrooms, and veggies. The beef was a bit tough and not as tender as I would prefer. But it is a great dish to go along with rice.
Halibut Belly with Shallots & Green Onions 京蔥頭抽哈利拔頭腩: Carrying the theme of the Lobster with Supreme Soy Sauce and Chef’s Secret Recipe Jumbo Crab, this halibut belly is flash fried and tossed in shallots and soy. It is tasty and flavorful. And even better as leftovers for next day’s lunch!
Baked Tapioca Pudding 西米焗布甸: Is one of my favorite desserts at any Chinese restaurant. It usually is pre-order or requires half hour wait time. The crust is crunchy and tastes like a pineapple bun with a smooth custard center with tapioca.
Fraser Court Seafood Restaurant 紅日大酒家
Cuisine: Seafood, Chinese, Cantonese
Mon 9:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Tue 9:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Wed 9:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Thu 9:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Fri 9:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Sat 9:00 am – 3:00 pm, 5:00 pm – 10:00 pm
Sun 9:00 am – 3:00 pm, 5:00 pm – 10:00 pm
3489 Fraser St, Vancouver, BC V5V 4C3