Hong Kong Airlines makes its North American debut with the launch of its nonstop daily service between Vancouver, Canada (YVR) and Hong Kong International Airport (HKG) on June 30, 2017. To commemorate the airline’s entry into the gateway city, the airline has partnered with two of Vancouver’s favorite dining destinations to curate a special culinary program in-flight.
The flight from Vancouver offers a new menu from Dynasty Seafood Restaurant’s Executive Chef Sam Leung and Dim Sum Head Chef Garley Leung celebrated chefs at an award-winning restaurant in Vancouver who formulate the meal for Business Class. Dynasty Seafood Restaurant has been awarded “Restaurant of the Year” by the Chinese Restaurant Awards, as well as Vancouver Magazine in April 2017, making it the first Chinese restaurant to win this top accolade.
The Globe and Mail Published February 7, 2021
DARRYL DYCK/The Globe and Mail
The Fish Man’s Lunar New Year menu is a lavish, six-course feast brimming with symbols of prosperity that are particularly meaningful this year. It was during last year’s festival, usually the busiest time for Chinese restaurants, that COVID-19 crept in with an advance attack and business began drying up.
At this spicy Sichuan restaurant, which I highly recommend, the new year’s spread includes lobes of sea urchin served over softly steamed eggs in spiky round shells that look like purses overflowing with gold ingots; plump spot prawns coated in salted duck-egg yolk, a homophone for laughter (the Cantonese pronunciation of prawn sounds like “ha”); and a massive sour cabbage hotpot – the restaurant’s signature dish – bobbing with a whole barramundi (a sea bass also known as osmanthus cod) expertly carved around the bones with tail intact that represents not just a good start and end to t