Moon Festival Celebration

A night of cultural learning with a 5-course dinner from Peking duck to lobster, carefully prepared by award-winning chef Vincent Wan and his team at the Best Friend Chinese Restaurant.

STARTERS

Winter Melon Soup – Cal. 106

Made with winter melon, crab meat, shiitake mushrooms, duck, pork and ham, lotus seed and scallops, this soup is double-boiled to ensure the rich flavours of each ingredient are brought out.

MAINS

Slow-Cooked Beef Ribs with Spring Salad – Cal.374

Marinated in soy sauce mixture and cooked for 24-hours, these beef ribs are paired with a spring salad with sesame dressing.

Steamed Lobster with Garlic & Vermicelli – Cal. 260

Half a lobster garnished with fried garlic, nested on top of blanched vermicelli.

Roasted Peking Duck with Crepe, Cucumber & Scallion – Cal. 99

Slices of roasted duck served with house sauce, cucumbers, scallions, and savoury crepe.

DESSERT

House Special Dessert Platter – Cal. 390

Hand-crafted Chinese mooncake, fried rice balls with a black sesame filling, and a crispy red bean pancake.

Tips are not included. Cash tips are encouraged if you enjoy the service!

Registration opens at 6:00 pm. Early birds will receive a cultural tour around the Chinese Garden.

If you have any allergy concerns please contact us at info@dumplingconnection.com.

For more details about the event, visit our FAQ page.

• The Chef

Owner and head chef of Best Friend Restaurant, Vincent Wan, has been passionate about cooking for his entire life. Originally from Hong Kong, he began cooking for his loved ones from a young age and wanted to continue sharing it with more people. His passion for food stems from a passion for art as well. Vincent gives his food life by creating beautiful displays with delicate plating techniques, making it a feast for your eyes as well. Food presentation is common in many different cuisines, but Vincent is one of the few to bring it into Chinese cooking. His restaurant is a chance for guests to experience the joys of traditional Chinese cooking and the elegant craft of plating. On top of his plating expertise, Vincent has won several awards in cooking challenges and contests representing Canada. In 2011, he participated in the Global Chinese Cuisine Contest in New York. The contestants of this competition came from numerous regions including China, Hong Kong, Taiwan, Japan, Europe, Australia and North America. Of the hundreds of contestants, Vincent brought home second place in the Cantonese category.