This weekend a few local Vancouver food and drink super stars gathered at The Skript Vancouver, a shared use commercial kitchen and event space. They were here celebrating the pairing of whisky and dumplings in support of the Hong Kong fires that ravaged an apparent complex last November. 168 people of various ages have been confirm dead with more than 30 people arrested in connection to the fire. All proceeds from ticket sales went to help the Hong Kong Red Cross and their efforts to support the victims. Each ticket included one drink from the bar and 8 different dumplings and whiskies to try.
The event space was set up with tables around the perimeter, one for each of the participating dumpling vendors and a station for whisky tasters adjacent.
The chefs gathered together in preparation of this event, to share their dumplings with one another, and to find the whisky that best pairs with it. Each did this blindly and each one found their perfect match, without overlapping with another chef and their choice. The following is the result of their efforts, in the order that I tried them.
The already familiar team up of Chef William Lew and Mama in the Kitchen’s Sharon brought the event’s boldest dumpling with the most generous toppings. This one featured sauces from Sharon’s own line up of bottled sauces. This is their Typhoon Shelter crab and pork dumpling topped with MAMAinthekitchen Curry Street Food Chili oil, Fried Shallots, and Micro Cilantro. The dumplings were large and ate more like tortellini. Sitting in the curry sauce they did well to soak up all their flavour. Truthfully I didn’t taste much of the filling and would have been just as happy with strips of dough and all the above toppings as a bite.
Here, their whisky pairing of Glenmoragie was necessary and helped to temper all the competing flavours. It added a breath of fresh air as a single solidarity note, which was a first for me.
We then moved to the husband and wife team behind Dicky’s Dumps, one of the most catchiest names in handmade, frozen, and steam to eat dumpling game. They were doing something different and not something I have seen from them prior to this. They prepared a butter chicken and yogurt cream sauce to dip their popular pork and chive dumplings into. The softness of the dumpling seemed to melt and seamlessly meld into the creamy consistency of the butter chicken spread.
Here, their chosen whisky pairing of Torabhaig. It offered a nice smokiness to help break down all the heavier Indian spices for a palate refresher of sorts, to have in between bites.
Some what of a dumpling, and a welcomed sight was the Lor Mai Gai, aka Sticky Rice in Lotus Leaf from Dumpling in a Box. This was classically done and comfort-full, acting as a break from everything else. They were also offering BBQ Pork Bun and Prawn & Pork Dumplings for purchase.
Their whisky pairing was Compass Box. The vegetal elements in the whisky paired lovely with the green from the wrapped leaves. And the whisky’s baked caramel sweetness brightened the overall savoury dish.
Another team up was Chef Warren Chow of the Michelin awarded Wildlight and Renée Chan, who organized the success of this event on such short notice. This was also Renée’s home kitchen that we were in today.
Together, they prepared an elevated Siu Mai, the usual Pork and Shrimp, but mixed in with Foie Gras. All surrounded with a gluten-free wrapper and topped with a Goji Berry crown. We were invited to enjoy it with Renée’s own line of XO sauces. This line is called “Ah Nui” (the girl), a play on what her dad use to call her growing up.
The dumpling was too big to be taken in on one bite, and each mouthful was decadent. Their pairing with Kaiyo whisky helped to wash some of the excess rich oils with its Mizunara oak woodsy-ness.
House of Yee was showcasing her line of frozen dumplings. One each of her pork and vegetarian options. These were smaller dumplings that you could consume in one mouthful. The Premium Pork Dumpling was in white stuffed with Filled with Pork, Cabbage, Braised Shiitake Mushroom and Fresh Aromatics, and the yellow Premium Golden Dumpling filled with Coconut Red Curry, Chickpeas, and Spinach in a Turmeric Wrap. I preferred the pork over the veggie and found it more complimentary to the Jura whisky pairing.
I missed these, by the time I was ready to eat, he had sold out. Chef Tushar of the new Kavita Restaurant prepared Indian style momo dumplings, topped with a Manchurian style sauce, similar to that of Hakka cuisine.
At the bar Kavita’s bar manager Kabir was mixing up sweeter cocktails that guests could exchange their drink tickets for, or order a la carte. The two options featured Fettercairn 12, both served as great palate refreshers from all the savoury, spicy, and bold bites.
The Copper cooler was grapefruit juice, honey, Fettercairn 12, soda, pineapple anise bitters, and rosemary. The Mango Sour also had honey and Fettercairn 12, shaken with lemon juice and a vegan foamer, then topped with a basil leaf.
And from Vancouver’s iconic Filipino bakery Goldilocks came two beef empanadas in a cup. This was the most filling of all the offerings and one of the most zestiest dumplings in flavour. Therefore the rich Kavalan with it slight sweetness from its Sherry cask aging was a complimentary match that contrasted.
For dessert Master Chef Canada winner Christopher Siu took his pastry experience and combined it with Kam Wai Dim Sum for the most photogenic dumpling of the event. This is also the city’s first siu mai croissant with a tofu pate centre made with shiitake mushroom, hoisin and oyster sauce. In truth, I ate each element independently and enjoyed each from the chewy dumpling to the savoury tofu patty, and finally the flaky croissants.
In short, this was such a creative concept in support of such a great cause. I was happy to be a part of it and to be able to experience it for myself.
The Skript Vancouver
250 W 3rd Ave, Vancouver, BC V5Y 1G1
(604) 347-5587
Theskriptkitchen.com
