If you are looking for different ways to celebrate and ring in Lunar New Years, I am excited to share with you the Year of the Pig themed afternoon tea at H Tasting Lounge at The Westin Bayshore in Vancouver, Coal Harbour neighbourhood. The stylish lounge is offering a Chinese New Year inspired high tea with traditional Chinese dim sum cuisine such as BBQ Pork Puff, Braised Pork Belly Bao, Shrimp Dumpling, Seared Nian Gao, etc. delivered to you on a playful carousel display makes for a photo-worthy table situation.

The Year of the Pig Chinese New Year afternoon tea is available between February 2 to 24th at $55 per person.

H Tasting Lounge features a great tea selection from TEALEAVES. For this particular Lunar New Year, it features two green tea blends from their Fortune Collection: Floral Jasmine Green (fresh mellow overtones with a slightly astringent finish) and the Dragonwell Organic Green (3rd grade Dragonwell with mature tea leaves picked during later spring that is mild tasting with a beautiful pale celadon liquor).

Or option to add Year of the Pig Cocktail. The Year of the Pig cocktail ($16) will be available throughout the remainder of February. The aromatic blend includes Johnnie Walker Black Scotch whisky, golden apple and ginger-infused vodka, Buddha’s hand citron jelly, yellow chrysanthemum tea, and lemon juice.

If you prefer to share your mocktail drinks with your toddler like we did, I highly recommend their Free Spirited Beverages:

Tea & Tonic (red): Tealeaves Mountain Berry Tea, freshly squeeze lemon juice, raspberry syrup, Ms. Betters Bitters green strawberry bitters

Yuzu Spiritz (green): Yuzu syrup, freshly squeezed lemon juice, Ms. Betters Bitters cucumber.

Every afternoon tea set includes cotton candy and scones. It’s hard keeping your hands off it!

SAVOUR

• BBQ Pork Puff
• Braised Pork Belly Bao
• Shrimp Dumpling
• Pork Soup Dumpling
• Fried Pork Dumpling
• Ginger Chicken Bao
• Iron Guanyin Shortbread
• Charcoal Lava Bao
• Seared Nian Gao
• Water Chestnut Jelly

We recommend taking photos quickly otherwise dishes will get cold quickly (without a steam basket).

Here’s wishing everyone a great prosperous year of the Pig!!! #豬年好運，恭喜發財，身體健康！

I was invited by H Tasting Lounge for a menu tasting.

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More: TEALEAVES | TWG Tea Canada | Neverland Tea Salon | Notch 8 at Fairmont Hotel Vancouver

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Mott 32 卅二公館 in Vancouver recently just launched their summer menu and we were so excited to taste test it before it was open to the public. This high end fine dining Chinese restaurant is located at Trump International Hotel & Tower Vancouver at 1161 W Georgia Street.

They have a lovely patio, just perfect for a glass of rose just to get your appetite going!

We brought little Emily with us and she absolutely love their super cute table settings for kids!

Egg White Dumplings: This deliciously light and delicate dumpling is made with South Australian scallop, garoupa, caviar egg and gold leaf!

King Prawn Garlic Spring Roll: Super fresh and bouncy prawns.

Blue Swimmer Crab Meat Soup with Conpoy dried scallops and winter melon. This soup is absolutely perfect for summer! Winter melon helps improves digestion with its cool down effects for the summer heat. It is light and sweet with a hint of freshness distinctive to shell fish.

Cold Free Range Chicken: An absolute favourite of mine! The coriander and black truffle pairing is so lovely without being overwhelming. I could eat the whole dish myself!

White Asparagus and Crab Meat: Tender baby asparagus itself is mild tasting and goes nicely with honey peas and egg whites sauce. All you need is a bowl of rice.

Crispy Cod Fish: This deep fried spicy cod is light and not one bit greasy. The crispy garlic and chilies were so fragrant. Although a little spicy, I couldn’t stop eating it!

Alaskan Crab Meat Lotus Fried Leaf Rice: This fragrant fried rice is topped with a creamy crab meat white sauce. It goes extremely well with a heaping spoonful of their house made XO sauce!

Guava Pomelo Dessert: This twist on the traditional mango pomelo sago sweet soup is equally as tasty with a hint of tarty sweetness from Guava. What a nice refreshing dessert for summer!

Most of the items on the new summer menu at Mott 32 is available during both lunch and dinner services. Let me know what your favourite dish is in the comments below!

more: FORTUNE TERRACE CHINESE CUISINE RICHMOND 福滿樓海鮮酒家 | MOTT 32 卅二公館 | Deluxe Chinese Restaurant 凯悦酒家 | Dazzling Cafe

I was invited by Mott 32 卅二公館 and Trump International Hotel & Tower Vancouver for a menu tasting.

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柱侯蘿蔔炆牛筋腩 Braised beef brisket and tendon is one of my favourite Chinese comfort dishes. I love it with rice or with soup noodles at wonton restaurants. Often noodle houses always advertise that their beef brisket is their specialty – especially their sauce. Finding the perfect bowl of beef brisket is often on top of my list whenever I visit Asia. Recreating this dish at home has always been my dream but I hate having to stew the tendons for HOURS! Luckily, this Instant Pot, it only takes 30 mins! This pressure cooker is a dream to use! I bought mine from Amazon and it was delivered the the next day with Amazon Prime!

Anyone with a busy schedule or has to care for babies need this in their life! Without this I can not imagine being able to cook with my baby! It is so easy to use and is such a time saver! Often I like to deliberately cook extra – store a portion in the fridge for lunch the next day, a portion to make into noodle soup, and freeze a portion to eat later in the week.

The soul of braised beef brisket and tendons is the Chu Hou Paste 柱侯醬. I usually just buy Lee Kum Kee paste which can be found at any local Asian supermarket. Chu Hou Paste mainly is made of soybeans, garlic, ginger, sesame seeds and spices. Of course, you can make the sauce from scratch, but isn’t it so much easier to buy instant?

Before cooking the brisket and tendons, always remember blanch it in a big pot of boiling water to remove the impurities for approximately 5 minutes. After run it in a cold bath.

Cut the brisket and tendon into small cubes. I like to cut them approximately 3 inches wide since they shrink quite a lot in size after being braised. Sometimes the tendons are still too tough to cut. If this is the case than just cook it whole and cut it afterwards!

Heat oil in the wok at medium high heat (or Saute mode in the Instant Pot – when Instant Pot reaches the given working temperature, it displays “Hot” and you can start sautéing). Add in garlic, ginger and shallots and a splash of cooking wine and let evaporate. Then add in Chu Hou Paste and toss in brisket and tendons. Once everything is covered remove from wok and put into the Instant Pot.

Pro Tip: adding some rock sugar will help soften beef briskets!

Alternatively, you can saute the above steps directly in the Instant Pot. The pot heats up very quickly so I like to have everything chopped and prepared before this step.

Add in rock sugar, water, star anise, light and dark soy sauce, oyster sauce, and corn flour. Pressure cook for 30 minutes if you like a bit of bite in your beef brisket / 40 minutes if you prefer your meat softer!

Cubed daikon can be added at the very end and pressure cooked for and additional 2 minutes.

Chinese Braised Beef Brisket & Tendon Recipe | 柱侯蘿蔔炆牛筋腩

• Author: Nancy
• Prep Time: 15
• Cook Time: 30
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: InstantPot, Dinner, Beef
• Method: InstantPot, Braised
• Cuisine: Chinese

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Description

Easy IntantPot Chinese Braised Beef Brisket & Tendon Recipe 柱侯蘿蔔炆牛筋腩. Braised beef brisket and tendon is one of my favourite Chinese comfort dishes. I love it with rice or with in soup noodles!

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Scale 1x2x3x

Ingredients

• 3 lbs 牛腩 beef brisket, cut into chunks
• 1 lbs beef tendon 牛腩, cut into chunks
• 1 daikon 白蘿蔔, cut into chunks
• 3 slices ginger
• 3 whole star anise
• 1 green onion
• 1 shallot, cut into chunks
• 2 tbsp Lee Kum Kee Chu Hou paste
• 1 small piece of rock sugar
• 1 liter water
• 2 tsp light soy sauce
• 2 tsp oyster sauce
• 1 tbsp corn flour
• 4 tbsp cooking wine
• 4 tbsp cooking oil

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Instructions

1. Blanch brisket and tendons in boiling hot water for approximately 5 minutes to remove impurities.
2. Rinse under a cold bath.
3. Cut the brisket and tendon into small cubes.
4. Add cooking oil in InstantPot and press Saute Mode.
5. Add garlic, shallots and star anise when Instant Pot displays “hot”.
6. Add brisket and tendons and brown the meat.
7. Add in remaining ingredients except cubed daikon.
8. Cook in Manual High Pressure Cooking Mode for 30 minutes.
9. Release pressure and add in cubed daikon and Pressure Cook for 2 minutes.
10. Garnish with finely chopped green onions or cilantro.
11. Served and enjoy!

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Notes

• Served with rice or soup noodles
• Leftover stock can be frozen up to a week to be used for noodles

Keywords: Easy IntantPot Recipes, Chinese, Braised Beef Brisket, Tendon, 柱侯蘿蔔炆牛筋腩

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四季 Grand Seasons Chinese Restaurant is a humble diner in Coquitlam. It is located just across from the Burquitlam SkyTrain station at 555 Clarke Road. Our friends introduced this place to us after we were complaining about eating at the same restaurants in Coquitlam Tri-Cities area. Everything was pretty promising on our first visit but then quickly declined from there on. We came here three times and probably will not go back.

Salt and Pepper Deep Fried Tofu: Crispy outside with jalapeno and garlic. Great with a side of congee.

Century Egg and Salty Pork Congee: A nice consistency of water to rice ratio in this congee. However, there was not a lot ingredients and I like Neptune Wonton’s pillowy congee base much, much more,

Stir Fry Beef Rice Noodles: A nice balance of flavour however this dish was to greasy and lacked heat from the wok.

Spicy Marinated Jelly Fish with Sliced Beef Shank: This was one of my favorite dishes. I had ordered it a few times. However, if I had to choice, I think East Pearl in Port Coquitlam does it better. Their jelly fish has a better mouth feel and bouncy texture compared to Grand Seasons which is a little soggy.

Overall, Grand Seasons is suitable for a quick bite to satisfy the hunger. They lack consistency in presentation and execution. Sometimes the fishes are still dirty with a greasy film – that alone is a deal breaker!

more: Hey Happy Coffee Victoria | Good Coffee Portland | Cafe Myriade Montreal

 

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Grand Seasons Restaurant 四季
URL: http://www.grandseasonsrestaurant.com
Cuisine: Chinese

Hours:

Mon 10:30 am – 12:00 am
Tue 10:30 am – 12:00 am
Wed 10:30 am – 12:00 am
Thu 10:30 am – 12:00 am
Fri 10:30 am – 1:00 am
Sat 10:30 am – 1:00 am
Sun 10:30 am – 12:00 am

101A – 4501 North Rd, Burnaby, BC V3N 4J5
(604) 564-6455