Shiang Garden, an authentic Chinese restaurant, aims to invite gourmets to enjoy seafood by creating a lavish dish for the Feast Asian Dining Festival.
Braised chicken and abalone in clay pots are normally served during special occasions year-round, such as the Chinese New Year or for golden wedding anniversaries.
However, Allen Chan, the general manager of Shiang Garden, decided to offer this signature dish to Richmondites every day during Feast.
This cuisine features a variety of ingredients, including mushrooms, free-range chicken and six black lip fresh abalone from Australia.
“It’s a treat you don’t want to miss. Lots of Chinese immigrants remember it from childhood, back in those days, this dish was popularly served at wedding banquets.
“Today, this dish is seldom served because abalone has gotten pricey. Still, it’s worth a splurge if you have never tried it before,” said Chan.
Also, the entire platter will be placed in clay pots. A cloud of steam will rise as the lid is lifted, and a delicious mist can shroud the people at the table.
“As winter approaches, clay pot dishes are becoming more popular since the pot can keep the dish hot for a while,” said Chan.
Also, Shiang Garden has created a special menu for up to six people per table to share. Apart from braised chicken and abalone hotpot, clients can select three dishes from custom menu, such as sweet and sour pork with pineapple and pepper steak stir fry.
The founder of Shiang Garden originally hailed from China, then moved to Taiwan, where he established his own restaurant.
Twenty years later, he immigrated to Canada and brought the popular restaurant chain here.
“Food operates as a cultural identity, but it can also connect people. Our mission is to enrich the diversity in the local community by offering an incredible selection of drool-worthy dishes,” said Chan.
