"Chef Tony Seafood's crispy skin chicken — Cantonese soy-poached chicken with paper-thin crackling skin, air-dried overnight — is the dish that has kept this restaurant at the center of Vancouver's Chinese dining conversation. The skin is the achievement and the flesh is succulent from the soy poaching. This is the technique that separates Cantonese cooking from everything else."
— Expert, 91/100 credibilityExpert Reviews
"Chef Tony Seafood's crispy skin chicken — Cantonese soy-poached chicken with paper-thin crackling skin, air-dried overnight — is the dish that has kept this restaurant at the center of Vancouver's Chinese dining conversation. The skin is the achievement and the flesh is succulent from the soy poaching. This is the technique that separates Cantonese cooking from everything else."