Seaport City is a popular upscale Chinese Seafood Restaurant in Vancouver producing amazing high quality cuisine with some good value dishes. It was recognized as a Bib Gourmand in the 2023 Michelin Guide. Your scribe has enjoyed several lunches there and was keen to attend an overbooked Dim Sum event in one of their private dining rooms “VIP 1” especially well organized by IWFS Vancouver on Sunday June 23, 2024. The setting is elegant with an outside window view and large round tables covered with white table cloths.
The Menu chosen was really well thought out with a variety of special dishes matched with six appropriate wines from around the world that worked:
SEGURA VIUDAS RESERVA BRUT METODO TRADICIONAL A dependable citrus flavoured value Spanish Cava Sparkling aperitif with 10g/l dosage
CHATEAU MUSAR ROSE 2019 “MUSAR JEUNE” A crisp dry unoaked Cinsault-Mourvedre blend at 13 abv from Bekaa Valley in Lebanon works with the mushroom noodles
TUNELLA PINOT GRIGIO 2021 FRIULI COLLI ORIENTALI Fresh lighter pinot gris at 13 abv provides wonderful refreshment of the palate with most of the Chinese Dim Sum dishes – especially the two different delicious more delicate steamed dumplings
SANCERRE LA MERCY-DIEU 2020 DOMAINE BAILLY-REVERDY Richer riper fuller bodied Sauvignon Blanc at higher alcohol of 14 is impressive but less refreshing than usual in this vintage. Better holding up with the sea cucumber & scallop dishes.
TANTALUS RIESLING 2022 OKANAGAN VALLEY from South East Kelowna slopes is an off dry true variety with balancing acidity at 12.9 abv. Perfectly paired with green beans and minced pork. Also outstandingly complex is the heritage vines dating back to 1978 in their OLD VINES RIESLING treasured bottle.
PFAFFENHEIM PINOT GRIS STEINERT 2012 GRAND CRU Older full bodied mature Alsace wine with residual sugar at 13.5 abv pairs best with the full flavoured sweeter Chinese dishes including the taro root and particularly the ribs.
Our lunch started with a platter of sensational mixed appetizers that included a magnificent crab cake with pieces of water chestnuts for texture, tender sliced small scallops, and deep fried dumplings filled with taro root vegetable. Most perfectly cooked sweet tender yet crunchy green beans ever experienced where the norm is often either undercooked hard too green flavoured or overcooked with a limp soft texture. Every dish was of such a high calibre that it made an amazing culinary event. A special thanks for those tasty unique mushroom noodles!
Congrats to the chef and his brigade. Also to the Robertsons for another successful IWFS function plus a well deserved Appreciation Certificate awarded to Susan Man and Garfield Marshall for their exemplary experienced ordering input and restaurant close connections in bringing this memorable Dim Sum to fruition.
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