Feeds:
Posts
Comments

Archive for the ‘Great Views’ Category

[Editor’s Note: This giveaway is now closed. Winner has been chosen and contacted. Thank you for entering.]

When I say “hotel breakfast”, what comes to mind? I would think of a la carte standard affairs, or varied quality of “continental breakfast” from 2-3 star hotels.

We are lucky in Vancouver in a sense that there are many hotels offering delicious, not your typical breakfast/brunch options, e.g. Tableau, Mosaic, Yew, Blvd. Enter the new player, H2 Rotisserie & Bar at Westin Bayshore, which offers a weekend brunch buffet.

H2 Rotisserie & Bar Brunch Buffet

Brunch Buffet at H2 Rotisserie & Bar

I was invited to sample H2’s brunch buffet and wow, it was a big spread. It certainly has the typical brunch items such as eggs, pancakes, waffles, bacon and sausages. But what caught my eyes were the following:

Rotisserie chicken carving station – H2 prides itself for its rotisserie chicken so I wasn’t surprised to see it at brunch. Walk up to the chef on duty and they will get you a slice (or two) of white and/or dark meat.

H2 Rotisserie & Bar Brunch Buffet

Dim sum/congee station – it serves up har gow (shrimp dumplings), siu mai (pork dumplings), BBQ pork buns, and sticky rice. Oh you can also build your own congee bowl, but it’s located in a different section of the buffet line.

H2 Rotisserie & Bar Brunch BuffetH2 Rotisserie & Bar Brunch Buffet

H2 Rotisserie & Bar Brunch BuffetH2 Rotisserie & Bar Brunch Buffet

Made to order french toast station – they literally soaked the bread in the yummy custard, heat up the pan with some butter, and made me my French toast right in front of me.

(more…)

Advertisements

Read Full Post »

Have you checked out the Dine Out Vancouver website yet? Are you doing any prix fixe dinner? I was invited to a tour on the Granville Island to visit some restaurants for their menu preview. First up, Dockside Restaurant at the Granville Island Hotel.

Dockside has been around for a long time. I remember going there for the first time for Dine Out back in 2008, then Christmas brunch with family in 2013, my bridal shower in 2015, then here we are again for Dine Out. Food quality was always solid and we always had a good time.

Food

There are three options for appetizer. First, the Winter Green Salad was so pleasing on the eyes. It’s colourful, with a good variety of vegetables. I like that it uses polenta as croutons; not only does it give a crispy texture, but also creamy, cheesy flavours.

Winter Green Salad

My friend JX loves her crab cakes, and I think she’ll enjoy these Dockside Crab and Shrimp Cakes. Perfect two-bite size, crispy on the outside and meaty inside. Not much filler there. The sweetness of mango salsa and creamy aioli balanced it really nicely.

Dockside Crab & Shrimp Cakes

My favourite appetizer was the Duck Prosciutto Tart. (more…)

Read Full Post »

Summer is (finally) here and all kinds of frozen treats have been popping up in Vancouver. I remember seeing on Sean‘s Facebook feed one day that he discovered this ice cream sandwich food truck at English Bay. And then one sunny day, Nancy and I checked out Innocent Ice Cream Food Truck.

Food

Innocent Ice Cream has a simple menu. One thing: Ice Cream Sandwich. Owner Asacia put together the concept to feature ice cream sandwiches using hand crafted ice cream and gluten-free cookies. Yes, gluten-free cookies! Because things are made in small batches, it allows her to use seasonal ingredients and rotate different flavours.

Innocent Ice Cream

Between the two of us, we tried two sandwiches. I’m a sucker for salted caramel ice cream, so I picked the Salted Caramel Ice Cream, paired with Fudge Brownie Cookie. (more…)

Read Full Post »

While we were in the Okanagan, of course Hester Creek wasn’t the only winery we visited. On this trip, we ventured out to Summerland, specifically the Bottleneck Drive area, and we discovered Evolve Cellars.

Evolve Cellars was open in 2015 and above the tasting room is e, its dining room. Simple decor – white wall, white table cloth, with big window panes overlooking a gorgeous view of its vineyard and Lake Okanagan. Bryan, Kathryn, Mr. and I made a lunch reservation prior to getting there, and we’re patting our back for making a good choice.

View of Evolve Cellars

Food

e’s lunch menu is quite interesting. I like that they incorporate their wine into many of the dishes. We shared a few appies, including the Seared Scallops. There was nice caramelization on one side of the scallops, the scallops were cooked to the right temperature, tender and sweet. The roasted corn salsa gave it some smokey flavours and crunch. For us, they were served on a spoon and it made a perfect bite (Mr. really liked it, because he always wants “a bit of everything in each bite”).

Seared Scallops

The Bruschetta was probably my least favourite appetizer. Don’t get me wrong, it was quite good.

(more…)

Read Full Post »

For the Canada Day long weekend, Mr. and I went to the Okanagan with Bryan and Kathryn. Last year, we received a certificate for a two-night stay at The Villa at Hester Creek Estate Winery, so we took the opportunity to spoil ourselves on this getaway.

Terrafina Restaurant

During our stay, Mr. and I also had dinner at the Terrafina Restaurant at Hester Creek.

Terrafina RestaurantTerrafina Restaurant

To start, we shared the Wagyu Beef Carpaccio. There was so much on the plate you can barely see the thinly sliced wagyu beef. The flavour combination was quite typical — capers, parmesan, arugula, aioli — what came as a pleasant surprise was the little sprouts sprinkled on top. They gave a slight crunch, an earthy note, which brought a new dimension of flavour.

Wagyu Beef Carpaccio

Mr. ordered the Ricotta & Confit Duck Pizza. It’s, interesting.

(more…)

Read Full Post »

The Vancouver Fish Company has opened its door since September 2014. Located right at the entrance of the Granville Island, this seafood restaurant has been using Ocean Wise ingredients but only just recently that it has officially signed on as an Ocean Wise partner. And to celebrate, it’s running its first ever Ocean Wise Festival and I was invited for a tasting of the menu.

Vancouver Fish Company's Ocean Wise Festival 2016 Menu

Food

Not all festival menu items are new; some are simply customer favourites that they want to highlight during this time. First up, Fresh Shucked Zen & Glacier Oysters. According to the restaurant, Zen & Glacier are two lesser used varieties farmed in BC, and they’re more affordable than some more commonly known ones.

Zen reminded me of Kusshi – thinner flesh, delicate, crisp with a cucumber finish.

Fresh Shucked Zen Oysters

Glacier, on the other hand, is more plump in shape.

(more…)

Read Full Post »

Our friends at ChineseBites invited me to a Chinese fine dining experience at Chang’An Restaurant. It’s located right under the Granville Bridge, where Nu and Stonegrill used to be, with the gorgeous view of the False Creek.

Chang'An Restaurant

It turned out to be an elaborate 17-course dinner. Hold the drool! This is going to be a long and delicious post!

Food

As each table of guests is seated, they would be greeted with Guo Kui Pita 鍋盔. This was like complimentary bread served at western restaurants. The pita bread was served warm, crispy on the outside, and soft inside. I really liked the fermented bean sauce that came with it; it’s nutty and spicy, kinda like XO sauce too.

Guo Kui Pita 鍋盔

But we were all distracted by what’s happening on the table-side. It’s the Chang’an Roasted Duck 長安炙鴨! This was what we came here for. It’s the restaurant’s signature dish, and you must pre-order ahead of time. Why? Because it takes 72 hours to prepare the duck, then it’s roasted in-house for over an hour. According to the restaurant, they actually schedule the cooking time based on your dinner reservation, so it would be served roughly 15 minutes after you are seated, ensuring the optimal tenderness of the meat and crispiness of the skin.

Chang’an Roasted Duck 長安炙鴨

Usually for Peking Ducks, restaurants would just skin the duck and serve it with crepes, etc. Here they actually serve the skin two ways: first of all, they serve the crispiest part of the skin, and skin only with just a thin layer of fat, and you dip it in brown sugar. (more…)

Read Full Post »

Older Posts »

%d bloggers like this: