“Feast” is the annual Asian dining festival that encourages guests to travel to Richmond and taste from a collection of its restaurants. Each of the participating establishments have created specialty menus that allow you to try their cuisine at a special cost saving price. And it is not just Chinese food, but restaurants serving Korean, Persian, Japanese, and Indian cuisine are included as well. From October 18th to November 18th, you too can visit over 30 restaurants to try something new, or something you might not otherwise want to, at full price.

In order to get me to a handful of them I was loaned the use of the 2020 “Subaru Ascent” for the week. And although Richmond is convenient to get to via the Canada skytrain, nothing beats a comfortable ride in a well build vehicle.

My first restaurant was “Kanpeki Teppanyaki”. Since I had to travel to Richmond to pick up the vehicle, I might as well stop at one of the restaurants for a late lunch. They are open at 3pm with an extensive happy hour menu, perfect for the after work crowd, or the ones trying to avoid rush hour traffic driving into Vancouver. But we were here to try their limited release Feast menu, and needed to save room for that.

$50 gives you 10 course and then some, which includes appetizers, a show on the Teppanyaki grill, and a dessert. Meant for one, we shared an order and found ourselves plenty full. Although if you didn’t, you could order off their regular menu after, and there certainly is plenty to consider. Premium wagyu beef, raw seafood towers, fresh abalone and uni, and plenty of sushi.

For our “Feast” feast, the first course was a mixed greens salad with an Italian dressing. I was impressed by the inclusion of fig slices amongst the shredded carrot, cherry tomatoe halves, cucumber, and leafy greens. However there was far too much dressing up top, and this took away from all of that. It is better to toss it first, which is hard to do in the small bowl it was served in.

The “Chef’s daily appetizer” varies so what I have might not be what you get. A trio of seafood forward tasters to help open the appetite.

The mound of crab meat was buttery with a sweet finish. I just wished it and the micro greens were sitting on top of a cracker to round out the bite more. A base to give you more texture to chew through, than whispy threads of crab.

The fresh oyster was satisfyingly crisp with the ponzu sauce.

And the “tako” (octopus) chunks were cut down to the perfect size, making them enjoyable to chew through. Each cube tasted refreshing with a light citrus dressing, accompanied by thinly sliced cucumber.

Our appreciation of the deep fried oyster was dependent on timing. My guest enjoyed it just fine, eating it right away. Although by the time I got to my portion, it was soggy with an unappealing sponge-like texture. It also didn’t taste great, giving me an out of place sour cinnamon flavour. In short, always eat the deep fried items first.

The “Seafood miso soup” had plenty to sift through; with clam and crab meat in shell, tofu, and seaweed. The soup was smokey and very flavourful.

Next came the teppanyaki portion of our meal, just as much of a show as it is dinner. Your food is prepared on the heated metal plate at your table. A trained chef tosses, stirs, and shovels with two metal spatulas. They don’t put on a performance here, like they do at other such dining experiences; no fancy egg cracks or onion volcanos. This is Hong Kong style teppanyaki, where the emphasis is on the food, and it showed today.

You are given a collection of sauces, though truthfully you won’t need them. A lemon sauce, a cocktail based one, and a sesame sauce; all made in house, much like the spicy xo sauce scooped to serve.

First to kiss the flame was a jumbo tiger prawn, caramelized in butter. This is one of the largest and juiciest I have had the pleasure of eating and it did not need any saucing.

The rest of the meat and vegetable were seasoned to our specifications. The “foie gras usuyaki” had the foie gras grilled with green and fried onion; then wrapped in a thin slice of beef. The excess oil from the foie gras is saved to be used to better flavour the fried rice to come. Here, is where the sauces above came in handy. The meat was bland and needed some salt and kick. I liked the spicy xo sauce with it the most.

I fully enjoyed the fried rice. It starts with a cracked raw egg, and to it rice and corn is added, green onion is folded in, then a handsome amount of tobiko to finish it off. The result, a very tasty fried rice that I wanted to enjoy alone. The foie gras drippings didn’t go unnoticed, and I enjoyed the mini pops the tobiko offered.

The “Angus beef tenderloin” was perfectly prepared to a medium rare. Seared with fire and cut into cubes for easy sharing. This too was incredibly well seasoned. Especially tasty when paired with the vegetables below.

The “Deluxe fried vegetables” were multicoloured peppers, cabbage, and carrots. Fried crispy with butter, this too didn’t need any additional seasoning.

Where our meal lacked was the ice cream for dessert, available in either green tea or mango. Everything was so amazing and uniquely them, so to end on store bought ice cream, with ice crystal chunks embedded with, left the set at a lower standing.

Overall this was a delicious meal, where the value is in the ability to watch it being assembled before your eyes. This was very much so a show that got you hungrier for what was it follow. A nod to the charming staff who delivered on this, with light conversation and a warming invitation to enjoy what’s before you. The service was great, my tea was never cold, and our setting was well looked after. And at $50 for the full experience, I highly recommend this opportunity if you have never had teppanyaki before!

Once again this $50 Feast menu is only available until November 18th, so best to take advantage and order sooner then later. For the other participating restaurants and what they are offering during this festival, visit the link below.
https://asianfeast.ca/

KANPEKI TEPPANYAKI
8351 Alexandra Rd, Richmond, BC V6X 1C3
(604) 821-1323

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