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"Seattle Times: Kirin is always in the running for best Cantonese restaurant. About half of its 50-dim-sum menu gets swapped every quarter for seasonal dishes, like spot prawns during spring and snake soup in the fall. the tried-and-trues like plumb har gow shrimp dumplings and pork and shrimp shumai will always command prime real estate on its menu. When you’re in the hotbed of the Cantonese seafood scene, you want a maritime version of noodles: the “flat fried noodle stir fried with fillet of fish, scallop and pea tip,” No. 5 on the noodle menu. Kirin’s version is methodically prepared: Pea tendrils get trimmed to their leaves and stems, into symmetrical bite sizes, and cooked al dente; fresh noodles are fried to capture the smoky wok-hei aroma and then plated with the greens. The sole fillets and scallop are flash-fried just long enough to soften up, and then get coated with a sweet glaze before being poured over the noodle and greens to bind all the ingredients. It’s a deceptively difficult dish that would be a mushy mess in most hands. This is wok-fried noodles at its highest craftsmanship."
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"Recommended by Bill’s friend "
@a2hill
"x“A classic Vancouver take on the dim sum palace is Kirin. It’s big and crazy loud. If you ask the owners what kind of food they serve, they don’t say Chinese, they say Richmond food. Their dim-sum menu changes monthly depending on what’s in season. What’s on their menu all the time are siu mai, a kind of pork-and-shrimp dumpling. But they don’t use ground pork, they hand chop the pork so you get this super succulent, juicy meat texture in a lovely, crispy tofu skin. Consistently hailed as one of the finest Chinese dining experiences in Vancouver proper, Kirin is a great spot to sample some dim sum."
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