"Every food writer who comes to Vancouver falls head over heels for Kirin. And I fit the stereotype. The first Cantonese banquet feast I attended was for my sister-in-law at Kirin in Vancouver, and I was happily overwhelmed with the platters of charcuterie; the crisp duck skin served with the thinnest pancakes, the duck’s meat diced and tossed in a hot wok with shallots, carrots, and mushrooms for the most indulgent lettuce wraps; and a luxurious noodle dish with fresh lobster and egg noodles soaking up all that buttery, lobster-y sauce." - ByElyse Inamine
