This evening I was invited down to Floata Chinese Seafood restaurant, in Chinatown for an immersive, Ming Dynasty themed fundraiser and gala.
Guests were invited to dress to the theme, adding a touch of Chinese tradition to their wardrobe and amongst their accessories.
The goal of the evening was to raise needed funds for the sustainability of Chinatown’s iconic Dr. Sun Yat-Sen Classical Chinese Garden. The garden is a registered museum and one of Vancouver’s top tourist attractions. It serves as a unique venue for cultural programming and events, including guided tours, concerts, festivals, exhibitions, receptions, and educational programs.
“First opened to the public in 1986, this Ming Dynasty-style garden-home is the first among its kind to have been built outside of China, and continues to be unique among the world as the result of the joint collaborative effort of community members, the Canadian Government, and the People’s Republic of China. As a registered not-for-profit all Garden revenue goes toward the fulfillment of our mission to bring together cultures and communities through educational and public programs.” (As per their website).
Beyond the celebration, this night’s fundraiser played a vital role in supporting the Garden’s mission to preserve Chinese cultural heritage, foster community dialogues through art, education, and storytelling, and continue ongoing conservation efforts.
As ticket holders trickled in and got situated at their assigned tables, we were serenaded by an orchestra playing traditional Chinese instruments like a wooden flute, a Pipa (which is a four-stringed plucked instrument with a pear-shaped body), and the Guzheng (A Chinese plucked string instrument that stands like a keyboard). They certainly set the tone and pace of the jovial evening.
Before and all during the seated dinner, show-runners prepared activations to share Chinese history and traditions through storytelling and being able to take part of the activities themselves. This was what the “immersive” in the event title referred to.
Guests were able to sign in on “guestbook” of red bamboo paper scroll, using a Chinese paintbrush and black ink.
For those who didn’t know how to write Chinese, they could solicit the in-house calligrapher to write something for them. Their name on a bookmark or, in my case, well wishes for my new career ahead on lucky paper.
There was a display of museum ready traditional tools and a collection of dull weapons. Hosted by a specialist ready to speak to their historic origins.
This was next to examples of Chinese agriculture in miniature, portable form. A 30 year old ginkgo tree and an Indian Laurel, also known as the Chinese Banyan Tree Ficus Retusa, that was estimated to be 65 years old.
There was a mini gift shop of sorts where you can purchase a souvenir or two to remember the evening. A mah jong rubix cube, stuffed koi fish, and porcelain figurines.
There were models dressed in traditional Hanfu, the classic garments of the Han people. On display were Qipao (Cheongsam), a form-fitting dress; the Tang Suit, a jacket with a Mandarin collar; and the Zhongshan Suit.
Guests loved the ability to customize their own miniature, traditionally shaped Chinese fans. We choose our fan with coloured tassel and then picked out what paint colours and glitter we wanted to dip it in.
I was most fascinated with the incense pressing workshop. Using ground up sandalwood powder and a metal stencil to press out a pattern. The goal was to be methodical and take it slow for a final and perfectly formed product. Sadly the loud and rowdy nature of the event, made the workshop hard to follow and the practice harder to sit still for.
As for our actual meal, it was served banquet style with tea and soda already on the table to be shared, and wine available for purchase by the bottle, from the restaurant’s back bar.
Similarly, all the leftovers that our table did not finish family style, I had to pay for containers to be able to pack them to go. Well worth it to not waste the food.
This was a 10 course meal starting with the “Special Cold Cut Platter”. Being familiar with such plates, we did notice changes that were probably meant to accommodate tastes and the budget. Like the missing jelly fish and pork belly slices that are typical of such a platter. Replaced by Japanese style seaweed salad and honey garlic spare ribs. I did not mind either, except that the ribs would have been tastier warm, instead of served chilled with the rest of this mish mash collection. The semi-fatty bbq pork was a familiar sight, sweet and chewy it ate like candy. The woodsy, chopped mushroom in a saucy bean curd roll was a lovely vegetarian component to this dish.
The Deep Fried Shrimp Ball were warm and crispy through out. Bland on its own, it definitely needed the flavouring aid of some sauces.
Luckily each table was outfitted with an impressive collection of Holy Duck chilli oil and condiments to enjoy here and throughout the rest of the meal. So tasty that I was sure to pack these up with me too.
I like Fish Maw Soup soup for its gelatinous chew. However, this version includes bits of chicken, more chicken that maw, which changed the texture and hardened the gummy broth. A scoop of red vinegar was great at adding some much needed acidity to this.
There were no complaints for the Sweet & Sour Boneless Pork, outside that it could have been served hotter so that the pieces were crispier. But taking into consideration the banquet style service, this was a great dish. More meat than coloured peppers, onion, and pineapple.
I found the Steamed Black Cod & Tofu in Black Bean Sauce plain, and in need of more of the black bean paste, which was what gave this its flavour. Some Holy Duck chilli oil and table seasonings were critical here, much like with the chicken below.
Despite the name, the chicken was not crispy. This is not what I know Deep Fried Crispy Chicken to be. The whole bird came to our table looking mangled. I imagined it had a rough and quick chop from the kitchen butcher. The meat was incredibly dry, even the bits of dark meat I was able to dig out. Once again Holy Duck came to the rescue.
And as per tradition, our last two savoury courses were rice and noodles. This is that if guests are still hungry, all the carbs would ensure they left full.
Both dishes tasted as expected, a side in need of a main. I always wish that the rice would come with the meat courses, to be able to enjoy both together. This was the popular Yang Chow Fried Rice with shrimp, bbq pork, peas, carrot, and corn. Well fried for a light and dry, crisp texture.
The E-Fu Noodles with Mushrooms were saucy and salted with soy. The had a nice chew from thicker textured strands.
And for dessert we had two courses. The table liked the Tapioca with Taro Dessert as a creamy milk soup. More coconut-y than sweet, with chewy bits to end on.
Our second dessert was the Chefs Pastry Duo, which was basically two types of cookies. The sesame cookie was a dry and crumbly, hollow ball. It would have been nice warm and toasted to really active the fragrance of the seeds.
I preferred the second cookie which was like the topping of a pineapple bun, but as a cookie. Once again, I imagine having it warmed up would have been nicer.
As the evening progressed and courses were being brought out, the room was entertained by a collection of traditional performances. This include lion dancing to start. These lions were modern with their glowing LED eyes.
There was also traditional Chinese singing and dancing in period costume as we ate.
The meal ended with a live auction and the pulling of the winning ticket for the fundraising draw. There was also a silent auction, where attendees outbid one another for a good cause.
In closing, such cultural experiences have a special way of bringing people together, and this was a great way to showcase all that the Dr. Sun Yat-Sen Classical Chinese Garden represents. Plus, where all the raised money will go in supporting it and its historical significance.
Floata Seafood Restaurant
180 Keefer St, Vancouver, BC V6A 1X4
604-602-0368
floata.com
