NOTE: As part of the ChineseBites media event, all food and beverages were free, but all opinions are based on my own experience.
I was fortunate enough to be invited by ChineseBites to test 11 dishes at Fraser Court Seafood Restaurant along with a few other food bloggers. Fraser Court is pretty popular and I always hear my parents talking about their dinners here with their friends, but I, myself, had not been. It’s located on Fraser St. so not particularly an area that I would make my way out to with my friends. More like a place for family dinners. There is tons of parking in the back, which is always a plus in Vancouver. Oh, and they have a ballroom type of room that is separated out where people turn on the disco ball and start dancing and singing… Yes, live Chinese karaoke goes on during dinner time…
Fraser Court Deluxe Appetizer Platter 紅日大拼盤
Anyways, our first dish that arrived was the Fraser Court Deluxe Appetizer Platter. A very typical dish that is served at weddings and special events. It consisted of jelly fish, jellied pork hock, honey garlic spareribs, and beef shank. Most of it was pretty mediocre, but I did enjoy the spareribs.
Whole Winter Melon with Seafood 八寶冬瓜盅
Next up was the impressive-looking Whole Winter Melon with Seafood. This one had loads of ingredients, including duck, lotus seeds, Chinese ham, pork, snow fungus, peanuts, crab meat, fish maw, dried scallop and lots more…
The servers split this up for us and every spoonful was loaded with ingredients. The soup was very tasty.
Lobster in Supreme Soy Sauce 頭抽龍蝦
Next up was the Lobster in Supreme Soy Sauce. I quite enjoyed the sauce since it was a mix of salty and sweet.
Chef’s Secret Recipe Jumbo Crab 招牌秘製大蟹
The Chef’s Secret Recipe Jumbo Crab is supposed to have the “secret recipe sauce,” but I honestly thought it tasted quite like the same sauce used for the lobster. I was a little disappointed with how skinny the crab legs were so it was quite difficult to get the meat out. Nevertheless, still pretty good!
Sauteed Three Kinds of Seafoods with Black Fungus & Greens 金瓜雲耳炒三鮮
The Sauteed Three Kinds of Seafoods with Black Fungus and Greens had shrimp, scallops, and cuttlefish. The snap peas were cooked so they remained crunchy and this was a flavourful dish overall.
Roasted House Specialty Chicken 秘製生焗走地雞
The Roasted House Specialty Chicken seemed to be a favourite among the table. The chicken was moist, but most importantly, the skin was extremely crispy! I also found that it had a bit of alcohol flavour to it.
Clams & Whole Tilapia Fish Chiu Chow Style 潮式大蜆鰂魚煲
The Clams & Whole Tilapia Fish Chiu Chow Style was not my favourite since I’m not a huge fan of whole fish cooked Chinese style in general. The fish was quite moist though.
Scallops & Egg Tofu with Eggplants in Spicy Garlic Hot Pot 漁香三子煲
One of my favourites was the Scallops & Egg Tofu with Eggplants in a Spicy Garlic Hot Pot. I LOVE egg tofu, and this one didn’t disappoint. The tofu was soft and silky with the outer layer being crispy. I also quite liked the spicy sauce, although I found it to taste like Thai sweet chili sauce…
Sliced Tender Beef with Mushrooms 醬燒肥牛粒
The Sliced Tender Beef with Mushrooms were average, as the beef wasn’t very tender.
Halibut Belly with Shallots & Green Onions 京蔥頭抽哈利拔頭腩
The Halibut Belly with Shallots & Green Onions tasted quite like the lobster and crab. This is pretty appetizing since it’s flavourful and fried. Not bad!
Baked Tapioca Pudding 西米焗布甸
To finish our large meal, we had Baked Tapioca Pudding for dessert. One of my favourite desserts at Chinese restaurants since I don’t like red bean soup. The top crust was crunchy and sweet and the tapioca was cooked to just right. Yummy!
Overall, I was quite satisfied with Fraser Court’s dishes. If you don’t mind the live karaoke from your fellow diners, then this would definitely be a great place for family or larger gatherings.