The GOODS from Wild Rice

Vancouver, BC | May is Asian Heritage Month in Canada – a time when Canadians celebrate how Asian cultures have enriched this country by contributing their traditions, literature, philosophy and cuisine – Japanese, Korean, Thai, South Asian and, of course, Chinese. As we are all well aware, Vancouver has gained an international reputation for having “best Chinese food in the world.”

At Wild Rice, proprietor Andrew Wong believes that Asian Heritage Month is an ideal time to honour the past by celebrating the here and now. Chinese food as it is presented at Wild Rice is at the vanguard of an evolution (or perhaps ‘revolution’) in Chinese cuisine. “While we take inspiration from the food of the past, our dishes are modern interpretations of classical dishes that feature our local, sustainable and seasonal ingredients,” says Mr. Wong, a third generation Chinese-Canadian restaurateur. While paying homage to the past, Wild Rice is very much of the future…

For Asian Heritage Month, Executive Chef Todd bright has created a special menu that honours Chinese comfort food – the humble dumpling. Regardless of what they are called (bao, siu mai, gwau, gow, jiaoza, won ton) people can never have enough of these flavourful pockets that sate the appetite and feed the soul. From street venders to grannies, everyone closely guards recipes that are handed down from generation to generation.

Wild Rice’s dumplings are inspired by those made by Andrew’s grandmother, “She always had a pot of hot soup ready on a cold day and freshly-made dumplings. On the odd time when we’d go out for lunch I can remember the cart ladies coming by laden with all sorts of dumplings.” While honouring these memories, Chef Todd Bright’s dumplings reflect a sophisticated palette of flavour profiles – curried beef, sweet Chinese sausage, smoked tofu, fresh basil, truffle oil and sable fish. Humble as they may be, these dumplings are far from ordinary. They raise the bar on what constitutes ‘comfort food.’

In addition to being Asian Heritage Month, May also celebrates another ancient culinary art – the art of beer-making. Craft Beer Week (May 6 –14) honours BC’s artisan brewers. In keeping with Wild Rice’s east meets west philosophy and its commitment to featuring local west coast wines, spirits and beers, Andrew has paired Chef Bright’s dumplings with four thoughtfully- chosen artisan beers – Blue Buck (Phillips), Riptide Pale Ale (Lighthouse), Farmhand Ale (Driftwood) and Whitebark Ale also from Driftwood. The two Driftwood brews are the larger 650ml size – ideal for sharing.

Diners can order individual dumpling dishes for $7 or enjoy them paired with specific brews (pairing range $11- $16) or completely mix and match beers and dumplings to create your own unique pairings.

We invite you to use Asian Heritage Month as an ‘excuse’ to explore Chinese cuisine’s future and celebrate its past by enjoying Wild Rice’s Bao and Brew Menu from May 6th through 31st.

About Wild Rice

Wild Rice began as a simple thought from Andrew Wong. His wish was to create a socially conscious restaurant serving local cuisine with influences from his Chinese heritage.

The space is a blend of yin and yang, east and west, traditional and modern. As in traditional Chinese cuisine, the menu offers numerous dishes for sharing. Where they diverge from tradition is in the ingredients, presentation and style.

As a proud member of OceanWise, Green Table and Shark Truth, Wild Rice is committed to serving ingredients that are local, seasonal and sustainable. The wine list reflects a thoughtful selection of the best from BC and West Coast vineyards.

Yin/yang sensibilities inform every aspect of Wild Rice. Guests receive metal knives and forks (western, yang) along with bamboo chopsticks (asian, yin). The sharp geometric lines (yang) of the room and its furniture are softened by the effect of the curves (yin) in the bar and bolsters. The energy of the loft fire wall is balanced by the calming ice blue resin of the bar. Harmony prevails and guests instantly feel comfortable.