The full moon in September marks not just the Harvest Moon in western culture; it is also celebrated with the Mid-Autumn Festival, the second most important holiday in the Chinese calendar. This is a time of endings, and of beginnings, as one season transitions to another. The air is crisper, and palates crave richer fare.
In keeping with the seasonal change, Wild Rice Market Bistro in New Westminster’s River Market, has unveiled its new fall menu. Not to worry, perennial favourites like the Siu Mai Dumplings, Peking Duck Tacos, Spicy Chicken Kung Po and Beef Shanghai Noodles aren’t going anywhere – they’re staying on the menu.
They’ve been joined by new autumnal dishes created by Chef Dante Ramos such as Open-Faced Chicken Wontons (Monterey Jack, Kung Po sauce, red and green onion, wonton crisps), Smoked Duck Breast (crispy chicken skins, house pickles) and Rare-Seared Albacore Tuna (with organic greens, turmeric-pickled ginger and wasabi aioli) in the appetizer/ share-plate section. Gluten Free Prawn Penne has been added under Mains. It’s a satisfying dish of sautéed Oceanwise prawns, roasted red pepper and garlic rose ‘cream,’ and gai lan.
Autumn meals wouldn’t be complete without something sweet to conclude. Wild Rice’s Crispy Apple Dumplings (seasonal Okanagan apples dusted with cinnamon sugar, caramel drizzle, Tre Galli vegan ice cream) are reminiscent of home-made apple pie (made by a Chinese grandmother of course!). Sticky Toffee Pudding served traditionally with butterscotch sauce and Tre Galli vanilla ice cream is another satisfying ending. Many of the dishes on the new fall menu are gluten-free and/or Vegan.
Whether you are a Wild Rice ‘regular,’ or haven’t visited in a while, you’ll find the new fall dishes make for a very comforting repast on a rainy, grey day.
Wild Rice Market Bistro was the first Chinese restaurant in the Lower Mainland to use local, seasonal, sustainable, organic ingredients. It is an inaugural member of Oceanwise.
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