My friend Nathan Fong, a food writer, TV-show host, and food stylist is arguably the "King of Vancouver." Whenever I visit Van (that's what the locals call it), I make sure to meet up with Nathan. He knows where all the good food is.
Vancouver has a huge Chinese community, many of whom came from Hong Kong post 1997. Their palates are discerning and they are moneyed people.
For that reason,some of the best Asian dumplings in North America can be found in Vancouver. Nathan and I ate many dumplings out, but we're both home cooks at heart. Today, his story on Asian dumplings in Vancouver and recipes were printed in the Vancouver Sun.
I was honored by Nathan's praise and reference to cookbook as being 'brilliant'. Nathan is the kind of man who wouldn't say something unless he meant it. In Nathan's Vancouver Sun piece, "The Fine Art of Dumplings," you'll find his personal recipes and one from my book:
- Siu mai (pork and shrimp) dumplings
- Won tons
- Chinese pot stickers or gyoza
- Har gow
- Nepalese fresh cheese dumplings (Takari momo, from Asian Dumplings).