I recently attended a banquet dinner at Floata Seafood Restaurant in Vancouver’s Chinatown. Here’s a look at the dishes presented.
Floata Four Happiness Combination Platter 富大四喜大拼盤
The opening platter brought a mix of appetizers, offering both hot and cold items to start the evening on a celebratory note.
Pan-fried Tiger Prawn with Scallion and Soy 京蔥頭抽煎老虎蝦
The prawns were large and meaty, pan-fried for a touch of smokiness. Scallion and soy gave the dish a savoury depth without masking the natural sweetness of the seafood.
Braised Abalone Mushroom in Oyster Sauce 蠔皇扣鮑菇
Thick mushrooms were braised in a glossy oyster sauce. Earthy and savoury, this dish worked well for those preferring a vegetarian course.
Fish Maw Soup 蘭花魚肚羹
A hearty soup where fish maw brought a spongy texture.
Steamed Live Grouper 清蒸游水石斑
Prepared in a classic Cantonese style, the grouper was delicate and flaky. Soy and ginger added flavour while letting the freshness of the fish remain the focus.
Crispy Fried Chicken 當紅炸子雞
Golden skin with juicy meat underneath made this a crowd-pleaser and one of the most memorable dishes of the evening.
Yangzhou Fried Rice 揚州炒飯
A lighter dish with shrimp, barbecued pork, and vegetables. The rice was fluffy and served as a good complement to the mains.
Braised E-Fu Noodles with Mushrooms 鮮菇伊麵
Noodles carried a slightly chewy texture and absorbed the savoury sauce. Mushrooms added depth, and the dish carried the traditional symbolism of longevity.
Deluxe Dessert 精美甜品
The banquet ended with red bean soup and assorted cookies.
