佳坊海鮮食館 Golden Eats Seafood Restaurant Vancouver located on 2141 Kingsway near Victoria (and a block away from 17°C Dessert). This neighbourhood Chinese Restaurant has been only around two years even tho one would assume it’s been around for ages. There are a few specialty dishes worth coming for.
XO Salted Egg Yolk Crab XO 金沙蟹: We started the with sautéed crab with salted egg yolk with a touch of XO sauce. I liked that it wasn’t too wet and the added minced garlic and pepper was fragrant.
Lobster with Sticky Rice in Lotus Leaf 荷香龍蝦飯: Next indulgence was a signature dish of stir fried lobster with supreme broth sauce. The lobster itself was meaty, perfectly cooked with a nice bounce. I liked the rice that lines the bottom with lotus leaf and mixed in some sweet corn. It is a great vehicle to absorb the essence of the lobster.
Peking Duck with Lettuce Wrap 片皮鴨 + 生菜包:
- Crispy skinned with lobster chips. Served on the side with Mandarin pancakes, green onion scallions, and hoisin sauce. Add some hot chilli oil too if you prefer some heat.
- Diced duck meat stir fried and used as the filling for lettuce wrap. Good mix of meat and vegetables makes the perfect Chinese taco.
Pan Fried Black Cod with Soy Sauce 豉油皇煎黑魚: One of favorite items amongst the many ‘favorite’ dishes of the evening. It’s never too much too have lots of good food right? I liked the crispy skin. I like the fatty and flaky black code. Not too salty makes this the perfect dish.
Dark Vinegar Spareribs 銀山鎮江骨: This complex sweet and sour spareribs is not your typical orange nuclear sauced ribs you find at a Chinese take out joint at 2 in the morning. Plenty of white rice wine tie the sauce in with tender spareribs.
Lamb Hot Pot 滋補羊腩煲: Lamb brisket hot pot is the perfect dish for cold winter months. I love the use of bean curd skins to soak up all the great flavors from the lamb. The great thing about this hot pot is that it is not one bit gamey. Dip in the fermented bean curd sauce to cut the richness.
House Special Spicy Clams 避風塘炒蜆: This night keeps getting better I don’t know how to describe my how my tastebuds felt eating this delicious plate of spicy stir fried clams. Salt and pepper is very aromatic and would go great with a bowl of plain white congee for late night Da Lang.
Eel Hot Pot 啫啫黃鱔煲: Not a lot of places make a good quality eel hot pot nowadays. I liked the flavors and the breath of the wok in this dish. Eel itself is meaty. Be careful of the tiny bones in the eel.
Chicken with Sticky Rice 窩燒糯米雞: This signature dish requires pre-order 24 hours. The chicken is stuffed with sticky rice with a crusted bottom. Tender, juicy meat still crispy. I’ll definitely take anyone who is a chicken killer here!
Soft Tofu Topped with Diced Seafood 瓊山豆腐: One of those dreadful things to take pictures of are a plate of glossy white tofu. Everything just over exposes and the texture is lost. Do trust me that this is delicious and goes well with rice and a crowd favorite for the young and the old.
Ox Tail in Red Wine 紅酒燴牛尾: Another great dish for the cooler months is this super tender ox tail hot pot. Marinated with red wine and served with carrots and potato fingers. The sauce is great to add with your rice.
Golden Eats Seafood Restaurant is a surprisingly yummy Chinese Restaurant. Prices are reasonable and offers a lot of signature dishes worth splurging over. Plenty of street parking. Best of all, it is walkable distance to dessert at 17°C Dessert.