Western Lake Chinese Seafood 西湖海鮮酒家 on Victoria Drive offers good portions, quality and price. Their service is prompt and ingredients are always fresh. Over the weekend, we came here with a group of friends to take advantage of their King Crab + Beijing Duck dinner set for 10 – promotional price $338. With KC typically $30/lbs nowadays, this was a steal! Last year, crab alone was $200+ at Jade Seafood Restaurant and Excelsior.
Crispy Beijing Duck Skin with Crepes: served on the side with simple garnishes and seafood hoisin sauce. The duck wasn’t very greasy and the warm crepes was fun wrap. Best of all there are crispy shrimp crackers on the bottom.
Duck Meat with Lettuce Wrappers: the second course of the Beijing duck was of course the lettuce wrap. Diced and stir fried with chives and radish. Delicious with lettuce, on its own or even mixed with some rice.
Shredded Duck Meat Soup with Dried Scallops: the last course of the Beijing duck was a soup. Thick and good texture similar like a bowl of sharks fin without all the added controversy. It would’ve been better had it not been so salty.
King Crab Legs Steamed with Garlic: Here is Barney (we named our crab after it showed up with all the barnacles). At least it was easy to ID that it was the same crab! The plate which appeared small initially actually had a lot of meat. The flavors were strong, perhaps a little too much garlic and too little scallions, but you could still taste the freshness of the crab. Too bad there was not enough crab for Steamed Crab with egg white and Hua Diao Wine 花雕蛋白蒸蟹.
King Crab Body Sauteed with Supreme Soy Sauce: The body of the crab was stir fried in soy and rice cakes. I love how it was slightly crunchy on the outside but still maintained a juicy center. Just be careful not to mistake a slice of ginger for rice cakes.
Diced Beef Tenderloin with Deep Fried Milk Puffs: These diced beef are delicious. Tenderly soft with a spike of black pepper, soy and honey. The taro bird’s nest was great to munch on and the deep fried milk puffs were perfect. Some thought it wasn’t sweet enough. But I liked it the way it was.
Dried Fish Maws and Ham with Seasonal Greens: Mountain of fish maw that was soft and not disintegrating. There was still some bite to it. The light oyster sauce glazed on top with baby bakchoys and a layer of dried scallops.
Sauteed and Deep Fried Sole Fillet: Fresh sole fillet sauteed and breaded makes a great 2 in 1 meal. Fresh asparagus on the bottom for seasonal greens. I’m just glad it wasn’t celery and carrots.
Egg White Fried Rice / Baked Rice with Seafood: Now we waited for a while before our carbs came out mainly because it was a full house. We got the Egg White fried rice and it was perfect with flash fried dried scallops. It was comforting and light despite how full we were already.
Tossed Noodle with Crab Sauce (from the Steamed crab legs): I wondered why it took so long for egg noodles to be tossed in with our remaining steamed garlic crab sauce but I believe they took it and added more broth to it. Bean sprouts and chives were also added. The egg noodles was cooked and rinsed and didn’t exhibit the nasty alkaline soupy flavors. Perhaps a little less salt would be perfect next time.
Baked Tapioca Pudding: At this point we saw tables next to us indulging on this and I was afraid we would only get boring red bean soup. I had forgotten this was part of our menu. Yay! A flaky pineapple bun top with a warm, creamy and decadent center filled with tapioca. I die.
Western Lake Chinese Seafood is definitely one of our favorite restaurants and the quality of their dim sum is also spectacular!
PS: Barney served a purposeful life and would be truly missed!
Western Lake Chinese Seafood 西湖海鮮酒家
Cuisine: Chinese, Seafood
4989 Victoria Dr Vancouver, BC V5P 3T7