It had been too long since our Vancouver Branch members enjoyed a ten course Chinese banquet but on October 15, a remedy was found at award winning Dynasty Seafood Restaurant with Dragon Team Chef Sam Leung at the helm. We started with an unusual cocktail crafted for Chinese food by New York's Eben Klemm, a tasty blend of sweet sherry, red vermouth, ice and soda with a twist of orange, followed by Chef's canapés.
Our mouth-watering multiple course menu included Imperial Crab Claw, Jumbo Prawns, Fried Crab, Fried and Stir Fried duo of Ling Cod, Sugar Cane Smoked Chicken and Chef's Braised Duck, all presented to table and then served in individual portions – no mess! Light wines were a 2014 Chateau Ste. Michelle Riesling and a 2013 Chinon from Jean-Maurice Raffault. It was a memorable evening, one we shall talk about in years to come.
Our thanks go to Chef Sam Leung and his brigade, to managers Alfred and Victor and to our Cellar Master Kim Mead, also to our good friend Lisa Ng of the Four Seasons for her assistance in arranging this event.