50 - Friday, August 30, 1985 - North Shore News Wake up the Chinese way THE Capilano Heights Chinese Restaurant, 5620 Capilano Road, North Vancouver, is making ten- tative steps towards re-introducing the culinary glories of Chinese dim sum to the North Shore. The restavrant’s owner C.C, Sun, who pioneered the original introduction of dim sum to cautious Vancouver palates back in 1969 with his Jade Palace restaurant, has sensed the gradual awaken- ing of North Shore food consciousness. He has therefore, as of August 12, directed the Capilano Heights Chinese Restaurant to wade into the North American breakfast and - lunch egg war zone firing sech offerings as steamed dumplings with pork and deep fried noodle wrapper at the’ far-too-well-entrenched likes ‘of McMuffins, flap- jacks,‘"and eggs. Benedict, Florentine, fried, and scrambled, all in an attempt "20 get.a toe-hold in morning and’. mid-morning North Shore appetites, . Dim*:sum, roughly translated,::means tidbits, usually - taily morning, early afternoon::tidbits. In Hong Kong, dim{’sum’ hits the streets at/6-a.m. and is at- _ tacked -with chop stick and Oriental ‘gus afternoon. | “CONSERVATIVE TIME "On this side of. the Pacific, however, breakfast has traditionally been a time for culinary» -conservatism, a until late buds: into another day ‘rather’ then shock them awake with anything neusial. : “Eor: om ost Americans, ‘therefore, dim sum specialities ring with the sound of foods, far too radi- - cil..But for the more adven- turous.. culinary explorers, ‘the ‘unusual and delicious “snacks: are well. worth the trek” through lesser: known morning yhinterlands. :..- Michael. Capilano’ 's, manager, » “says the restaurant | ‘has taken great ; care: not: to frighten timid North Shore appetites with. the. more:“extreme strains of dim sum’ suchas: deep fried pork stomach and _steamed chicken feet. The - move is perhaps a wise one: both are® light years from sugar frosted flakes and cof- fee. a “Instead, the Heights Chinese Restaurant, has settled on 16 easy-to- digest selections al! far enough from the familiar to make the effort worth the risk, yet none so foreign as to panic those unused to travelling abroad first thing in the morning. FOOD TEXTURE Mah explains that a basic difference between Chinese food philosophy and its Ca- nadian counterpart is the appreciation and emphasis of food texture over food flavor. A pig’s stomach rendered to the precise state of crisp is prized then for the | § resonance of its crunch not the depth of its taste, In addition to its gentle ' nature, the Capilano’s dim sum selection, all made on the premises, also showcases ‘the rarely explored regions of Chinese desserts. My wife, the wee man (who made a specia! promise to: behave), and I were given a guided tour through Capilano’s dim sum arly Sunday morning. The 16 selections are all $1.50 per Beto nose ‘semi-conscious. & North Mah; the . Capilano f° by Timothy wienshaw order, with the exception of Lo Mig Gay, an excellent lotus leaf wrapped sticky tice, vegetable, and meat dish which is a whopping $2.50. ‘First on the dim sum parade was Beef Sui Mai. The wee man, waving a chop stick with the authority of Leonard Bernstien, demand- ed a sample of the steamed Chinese beef dumpling. The ground meat, wrapped in tender rice noodle jacket, met with his full approval. BAKING TREATS Similar enthusiasm greeted Dan Tart and Gay Mei Gay, two samples of Chinese bak- ° ing wizardry. The former was an excellent flaked pastry, heated and filled witha ‘subtly sweet egg. custard; the latter, oblong buns, again heated, filled with an almond paste, then topped with sesame seeds. . We also tested Hae Ke: - light shrimp dum ented in cleat .:-. | Fresh from the Sea Fresh Red ea Salmon Top. Quality Shrimp Meat . “frozen Minimum 5 tb. order. $2 92 73 9? - We Pack lo Travel _ SPECIAL PRICE ON’50 LB. ORDER OR MORE» - CAPTAIN'S CATCH . 2065. Dollarton Seafood Crepe Mixture of Shiny Sole, Cod, food, in a white. d Se sauce, topped with Hollandaise sauce, served with rice or salad Book the lot for lunch meetings of private party fe Hwy. 929-1597 OPEN 10 AM - G PM 7 DAYS Steak & Lobster 6 oz, New ewe Steak with 2 sli Lobster ale served with baked potato, or rice, or salad Black Sheep Summer Hours 121 E. 12th St. off Lonsdale N. Van. 11:30-10:36pm 11:30-11:00 11:30-11:30 Sun.-Tue. Wed.-Thur. Fri.-Sat. RESERVATIONS: 984-9595 | for Woodwards food ‘ad “L-Salmon $8.38 Kg/$3.79 Whoo ‘t shoutd have read Oregon’. be eaten as is or dipped in red pepper sauce, to clear morning cobwebs from men- tal recesses. Either way, most enjoyable. With the Capilano's kitchen doors bursting Open every few minutes to issue forth another dim sum dish, we continued with Woo Kok, another iw a series of delicious Chinese dumplings, this one filled with pork and vegetables and served with a ‘clear ginger vinegar sauce; then onto Shanghai style Wor Tap fried pork dumpl- ing, light and tenders; and, fi nally, Ch’un Kuen, a crisp spring roll filled with cab- oe Sae Dim Page 51 ‘ Correction Notice which appeared in Sunday, * Aug. 25 N.S. Mews. Sun Ray flake light tuna -6% tin should have read _frash whole .Cohoe California: watermelon . watermelon. We apologize for any’ ine «convenience these errors _may have caused our customers. = || NEW LOCATION | _BROUGHAM Grand Opening Sale 20% off all upholstered orders 15% off all pine & oak orders BROUGHAM INTERIORS 740 Marine Dr.,N. Van 980-1524 You can’t beat Charley's for ° Dancing Thurs. Fri, &. Sat. nites IN TERIORS _ is proud to announce the opening of their new store on Marine Dr.,N. Van. SASS SoS wees Secret OCP _¢ Sunde ‘Brunch 1 ewekur lh: agate: we oh wn Nata eae tig Brace vey