Speaking of curious things about seafood in this city, we're seeing an increase in seafood boil spots in this city, but that's thanks to chains from other parts of the country and the world rather than from here.
The Holy Crab, which is based in Indonesia, has been packing in patrons on Robson Street ever since it opened in January.
Meanwhile, the Captain's Boil is a Toronto-based seafood chain that has just opened up its third location in the Lower Mainland.
The Cajun seafood boil restaurant, which integrates Asian spices, opened its location in Richmond in July 2016 at 1226–8338 Capstan Way.
In January of this year, they opened a Vancouver location at 3309 Kingsway (formerly the location of Long Shun Yuan Restaurant).
The third location opened in June at 3250 Cambie Street (at West 16th Avenue) in the Mount Pleasant area.
It takes over the premises formerly occupied by Wang's Taiwan Beef Noodle House. (For a new spot specializing in Taiwanese beef noodles, check out Rhinofish.)
The restaurant offers a hands-on experience. Diners can select crawfish, lobster, Dungeness crab, king crab or snow crab legs, clams, mussels, or shrimp with a choice of four flavours and four levels of spiciness.
Side orders include corn, lotus root, okra, fried chicken wings, calamari, yam fries, chicken tenders, rice, and more.
The franchise also has locations in Ontario, Quebec, and Nova Scotia, with plans to expand to Calgary and Edmonton in Alberta and Winnipeg, Manitoba.