Food & Wine Photo Credit: Sai Woo

Sticky Rice-Stuffed Squash from Chef Keev Mah

EnRoute Magazine has recently named Sai Woo as one of the best new restaurants in Canada. To celebrate, they’re sharing a recipe for the perfect autumn dish.

In celebration of being nominated as one of the best new restaurants in Canada by EnRoute Magazine, Chef Keev Mah of Chinatown’s Sai Woo restaurant is sharing his recipe for Sticky Rice Stuffed Squash with Chesnut and Lap Cheong — a perfect fall dish.

Sai Woo originally opened its doors in 1925 and is best remembered as the New Town Bakery, but Chef Keev (previously of Pidgin and Bambudda) has elevated their menu with a handful of unique dishes including Curry Brisket Pastrami and Scallop Crudo served with fried milk, black row, mutsu apple and pine nuts.

Chef Keev's holiday-ready dish is loaded with Chinese sausage—and served inside a butternut squash boat (Photo by Sai Woo).
Chef Keev’s holiday-ready dish is loaded with Chinese sausage—and served inside a butternut squash boat (Photo by Sai Woo).

Sai Woo, 158 East Pender Street, Vancouver. saiwoo.ca.

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