By Sherman Chan,
Special to The Post

We ordered the Peking Duck. The skin was crispy while the layer of fat was not too thick.  We weren't that impressed with the crepes though as they were chewy and doughy.  Next was the Duck Lettuce Wrap. They didn't skimp out on the meat. Combined with crunchy carrots, celery and water chestnuts atop fried mung bean noodle, it had a nice textural contrast.  Although a bit salty, the dish did exhibit good wok heat. 
For a set price item, the Dungeness Crab & Vermicelli Hot Pot was a decent size and fresh. The crabmeat was fluffy and sweet while the vermicelli had enough seasoning. I was impressed the dish was the properly moistened, yet the vermicelli was not soaked in broth or sauce.  It remained chewy and didn't fall apart. We got the Gai Lan with beef. The gai lan was cooked just enough so that it was still crunchy. The beef was generally tender, but some pieces were a bit chewy. The dish was salty.
We ordered the Sweet & Sour Pork. It had large chunks of freshly fired the pork, meaning the exterior was crispy while the inside was juicy. The pieces had just enough sauce to coat each piece, but it was rather sweet with very little tang. The Yeung Chow Fried Rice was also quite good. The rice was dry and nutty. The generously portioned dish included large meaty prawns.  It could have, however, used more salt.
For dessert, we ordered the Baked Tapioca Pudding. The only good thing about this dessert was the sweet crispy topping. The rest of it was stiff and too dense. It was not served hot enough. The other dishes were solid (albeit salty) and well-portioned. Service was not bad.
Sherman Chan is the #1 ranked food blogger on the Vancouver portal of Urbanspoon.com. Read more of his reviews at www.shermansfoodadventures.com.

3432 Lougheed Highway, Vancouver, BC

The Good:
• Solid eats  • Fair portions
• Okay pricing considering everything

The Bad:
• Heavy on the salt
• Avoid the boss-lady