Chinese Bites: Golden Ocean

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crab

This Chinese Bites dinner found us in the heart of Kerrisdale, at Golden Ocean. Dim Sum for dinner? Sure!

We got samples of the Shrimp Stuffed Eggplant, where the Shrimp mousse was plentiful and had a good sear on the outside. Once you bite into it, there is a bouncy chew from the shrimp. The eggplant was cooked to a soft pulpy consistency, which is just how I like it.

The next dim sum dish was a Deep Fried Tofu, again stuffed with a generous topping of shrimp mousse. The sauce accompanying this dish had a bit of a tang to it, giving the otherwise blander tofu a good flavour punch.

he other Dim Sum offering was their Shrimp Dumplings. Yes, three shrimp dishes in a row! The dumpling skin is thin and delicately houses the abundant shrimp filling inside. Some might find this a little bland, add some hot sauce to give it a kick.

Now, onto the formal dinner items. This is the Steamed Tofu with Egg Whites and Seafood. Topped with shrimp, scallops and mushrooms, this dish was is a classic. Both the tofu and egg are steamed to a creamy velvety texture and the seafood is mildly seasoned to accompany this delicate dish. It’s saucy and creamy, and a mild way to really kick off dinner.

The next dish was the Crab in Signature Sauce with Egg Noodles. The bed of noodles under the crab soaks up all the delicious juices from the crab and the sauce. This dish was as pretty as it was tasty. The noodles can get a little clumpy but is very delicious. The crab had good flavour from the sauce, a mix of black beans and some spiciness as well.

This is the Stir Fried Beef with Steamed Buns and what struck me was the fact that this seemed a little light on the portion size for the beef. It was well marinated and fried to a good tenderness with some onions and green onions. The green and red peppers seemed to be added as an afterthought. Since the dish was served with steamed buns, I wished that there was more sauce on the dish to slather onto them.

And more Shrimp, in the form of Honey Garlic Spare Ribs with a ring of Deep Fried Shrimp Mousse. The Shrimp Mousse was similar to the ones from the dim sum offerings and had the same bouncy texture. The spare ribs were lightly coated in a batter and cooked with a honey garlic glaze.

Here is another seafood dish, the Deep Fried Sole. The entire fish is filleted and deep fried with a salt and pepper coating. Once cooked, everything is reassembled with a ring of broccoli, complete with the head and tail. This looked pretty, but the fish itself was just a touch too oily.

Hot on the heels of all the deep fried goodness was a simple dish of Pea Shoots with Enoki Mushrooms. The garlic cloves on top were very sweet and helped give the dish a deeper flavour profile. The pea shoots were cooked to perfection in the broth and the enoki mushrooms were a nice touch, something different from shitake or button mushrooms.

Our final dish was the Deep Fried Duck in Taro. I liked that this dish wasn’t oily even though it was deep fried. Taro and duck is a great combination, a good mix of crunchy taro and tender juicy duck . The taro is mashed into a paste and placed on top of the duck, and the top layer is deep fried. Three different texture and great taste too!

One interesting dessert that I couldn’t resist was the Fried Sesame Paste Dough Balls. Although the Martian Green is quite striking, what was inside was worth breaking into. Filled with a smooth sesame paste and steaming hot, this was a good dessert but just a bit too oily.

One other dessert followed, the Baked Tapioca Pudding which is an irresistible classic. Hot and creamy, this is like having oatmeal for dessert but with a creamy red bean filling.

Of all the dishes from tonight, the signature crab and the taro duck are two worth repeating.

Golden Ocean

Address: 2046 W 41st Ave, Vancouver, BC

Phone Number: (604) 263-8886

Hours: 7 days a week: Breakfast, Lunch and Dinner

Golden Ocean Seafood Restaurant 金海閣海鮮酒家 on Urbanspoon

Written By: Grace Cheung (@gracecheung604) | Visit me: www.gracecheung604.com

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Grace Cheung Grace has always had a fork in one hand, and a pen in the other as she eats her way through Vancouver’s restaurant scene with a discerning bite. She spends her day scouring the best eateries and racking up frequent dining points. In between meals, she works as a marketer for a non-profit and also has her own company, providing social media services to local businesses. Must haves: blackberry, iPad, and a nice barolo.
@gracecheung604

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