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Szechuan Chongqing is first Chinese restaurant to go Ocean Wise

Will their decision towards fin-free, ocean-friendly cuisine spur some change in Vancouver?

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Szechuan Chongqing - First Ocean Wise Chinese Restaurant
Photos by Kelly Jean Marion -- @kellyjean247

The Vancouver Aquarium's Ocean Wise program has recently taken in some new family members - the team behind The Original Szechuan Chongqing Seafood Restaurant.

oceanwise, szechuan chongqing

From left: Kevin Huang, Shark Truth's Director of Campaigns, Executive Chef Robert Wong, Lisa Wong, Marketing Manager for Szechuan Chongqing,Tara Teng, Miss World Canada 2012, Mike McDermid, Vancouver Aquarium's Ocean Wise Partner Relations Manager

Ocean Wise has seen unprecedented growth with Chefs Nationwide taking up the charge and supporting sustainable seafood from Victoria, British Columbia, to St. John’s, Newfoundland. Chef Robert Wong, of Szechuan Chongqing is one of these chefs fighting for the cause and cooking sustainably.

“We’re very proud to offer ocean friendly seafood options as part of our evolving menu. Over the years we’ve seen culinary practices change and today we’re making an important commitment to provide sustainable options to our customers. We hope that they consider Ocean Wise choices while they dine with us.”

Chef Robert Wong, szechuan chongqing

This is a particularly special partnership because Szechuan Chongqing is the first Chinese restaurant in Vancouver to join the sustainable food movement in collaboration with Ocean Wise.

“We support the efforts that they are making towards more sustainable seafood. Together we’re supporting a transitioning from unsustainable fishing methods in our oceans to more sustainable fishing methods, so that we can enjoy seafood for generations to come,” explained Mike McDermid, Vancouver Aquarium's Ocean Wise Partner Relations Manager.

Mike McDermid, Ocean Wise

We’re very fortunate here in B.C. to have many great sustainable options, from well-known sea creatures to off the radar selections. Sablefish, aka “black cod”, is a prime example of a very sustainable seafood that is a favorite of many chefs due to its high oil content. Chef Robert Wong offered the guests a seafood demonstration with sablefish, showing us how to prepare it for cooking.

sablefish, szechuan chongqing

Chef Wong also prepared a few sustainable seafood items for guests to sample, all of which will slowly begin to show up on their menu.

OYSTER SHOOTERS
cocktail citrus lemon juice with hint of fagara spice

oysters, szechuan chongqing

SABLEFISH IN CHILLI SAUCE
fried fillet in minced yellow onion in chilli sauce

sablefish, szechuan chongqing

SPICY ROCK SALT CALAMARI
deep fried calamari with rock salt and pepper

calamari, szechuan chongqing

EMPEROR STYLE SZECHUAN PRAWNS (my favorite)
spicy prawns with hot chilli lantern peppers

prawns, szechuan chongqing 

MUSSELS IN SZECHUAN BOUILLABAISSE
simmered in Szechuan soup broth with leeks and bean sprouts

mussels, szechuan chongqing

HAND-MADE PEONY PASTRY W/LOTUS PASTE
hand-made fluffy pastry designed as a flower

peony pastry, szechuan chongqing

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