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Archive for the ‘Seafood’ Category

To celebrate my parents’ wedding anniversary, we went to Honey Salt at the Parq Vancouver for dinner. Since its opening, I’ve been seeing photos on Instagram and I’ve been curious about it. Finally our turn to check it out.

Honey Salt Vancouver

So it’s our first time at the restaurant AND the casino. Everything looks shiny new to us. The restaurant interior is quite cute. It reminded me of a modern cottage kitchen/nook, with cupboards and shelves, hanging lights, and a lot of white and green. I quite like the style.

Honey Salt Vancouver Honey Salt Vancouver

Food

The four of us shared a few appetizers. First, the Tofino Fry. Fried calamari and side stripe shrimps on one plate. The batter was thin, outside was crunchy, and the meat was tender. The Japanese mayo dipping sauce had some subtle heat; in my opinion the heat could be dialed up a bit. What surprised me was the few slices of fried lemon. Perhaps the batter took away some of the acidity, so it wasn’t face-puckering sour. The citrus flavour worked well with the seafood.

Tofino Fry

The Crisped Bacon Brussels is listed under Sides, and it’s in small print, so make sure you don’t miss it.

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Since the Fairmont Hotel Vancouver renovated the ground floor restaurant space, naming it Notch8 Restaurant, I’ve been wanting to eat there. I really like the big light fixture in the middle of the restaurant (in case you forgot, I’m often fascinated by lights!) and it just looks like a huge upgrade/improvement from what it was before. Then, without much hesitation, I made a reservation there for Dine Out.

Notch8 Restaurant & Bar

Priced at $40, Notch8’s menu was intriguing and interesting. The menu has items or ingredient combinations that you don’t often see on a Dine Out menu, or they have some unique way of preparing the usual ingredients, so I was quite excited going into it.

Food

The dinner was off to a good start. I was immediately blown away by how pretty my appetizer was. Look at this Savoury Macaron! Caviar, smoked salmon, scallop mousse, roe…all sitting on a piece of slightly sweet, slightly chewy macaron cookie. There was a good balance of sweet and savoury, and umami flavours from the seafood. It’s so pretty!!

Savory Macaron

It was a bit puzzling to us why they would serve the Forest Mushroom Tart on such a big plate, but I guess having negative space on a plate is also a thing. (more…)

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Did you know WildTale’s Dine Out menu is only $30 this year? When my family and I went there for Dine Out last year it was $40! I was invited to a preview of this year’s menu and I was curious to see how it has changed.

Turns out there are a couple repeating items on the menu, which makes this $30 menu a pretty good deal.

Food

One of the repeating items is the WildTale Seafood Chowder. Well, it’s not entirely the same as last year’s, but the idea is there. The chowder was the most memorable appetizer last year, and this year’s chowder was my favourite appetizer on the menu. It was rich, creamy, flavourful – and the corn and crab fritter was nice and crispy, adding some texture to the soup.

WildTale Seafood Chowder

If you look for something lighter in the appetizer, either the Organic Beets & Watercress salad or the Albacore Tuna Carpaccio would make a great option. I love beets, so any beet salad could easily win my heart. These beets were sweet, balanced by the hint of bitterness in watercress. It’s missing some tang and acidity, though – I love me some goat cheese in my beet salad. (more…)

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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…)

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This holiday season we’ve had a few home-cooked meals, and we took the opportunity to make some new dishes. One of which we made, and we fell in love with, was cured salmon.

We followed a recipe from Emeril Lagasse on the Food Network website. The preparation is essentially the same but we modified the list of ingredients based on our size of fillet and what we had in our pantry. The result was amazing.

Vodka Citrus Cured Salmon

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Imagine you arrived at a restaurant where the exterior was all wrapped up so you couldn’t see the inside, and all you could see was the LED marquee sign by the door. Then, as you were led into the restaurant the interior décor made you feel like you entered a night club, and you started thinking to yourself, what the heck did I get myself into?!

0755 Restaurant & Lounge0755 Restaurant & Lounge

That’s kind of how I felt when I went to 0755 Restaurant and Lounge in Richmond. As part of the Chopstick Fest preview, a few of us were invited to sample the menu of this restaurant. Frankly I didn’t know what to expect even by the time we were seated inside.

0755

According to the menu, 0755 is an area code in Shenzhen. It symbolizes that the restaurant menu is inspired by the food culture of this city in Southern China.

Food

And we were all pleasantly surprised. We tried a number of savoury items and there were many high points. Some of my favourites were:

Sour Jellyfish Head – Jellyfish head is actually the edge of a piece of jellyfish, so it has a crunchier texture that regular jellyfish. Because it didn’t have much flavour on its own, it really took up the black vinegar and chili pepper in the marinade. It’s quite refreshing and the sourness helped whet your appetite.

Sour Jellyfish Head

Garlic Steamed Scallop – This is one of my favourite ways to prepare fresh scallops. It reminds me of my visit back to Hong Kong where we had a big seafood feast in Tuen Mun. The fresh scallops would be steamed on the half shell with a garlic sauce. If you are a garlic fan, you would really enjoy the prominent garlic flavour. It’s light, but luxurious at the same time.

Garlic Steamed Scallop

Braised Spot Prawns – I usually prefer lighter sauces for spot prawns so I could taste their natural sweetness, but this dish really surprised me.

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Taste of Yaletown is back! For the 12th year, 31 restaurants in the Yaletown area are each offering a special menu at $25, $35 or $45. Running from Oct 13 to Oct 27, this event has a “Sharing and Pairing” theme this year. Some menus are created grazing, share-plate style, allowing diners to to share with each other while pairing the food with wine, beer or a cocktail; and with smaller portions it would allow diners to even plan a restaurant hopping experience around the neighbourhood.

As part of the media preview, a number of us were whisked away to one of the participating restaurants. I was lucky enough to sample the menu at Provence Marinaside. It’s been awhile since I last ate there, so I’m glad to go back for a re-visit.

Food

Provence’s Taste of Yaletown menu is $45. To start, you would receive a Provence Tasting Plate. It includes 1) Tomato and Bocconcini Salad; 2) Rustic Country Style Pate; and 3) House Smoked Ruby Red Trout. You can’t go wrong with the classic tomato and bocconcini combination, and the basil added a herbaceous note. The pate was rich and flavourful; the meat had a nice, chunky texture. My favourite, and it’s a close call, was the smoked trout. It was flaky, lightly smoked, and for me it wasn’t fishy at all. I may have a favourite, but honestly I would eat any of the three appies again. And the good news is, you get all three!

Provence Tasting Plate

For entree, you have three options. We were able to try all three – but the pictures below are not actual portion size so I’ll try to help you visualize the actual portion as best as I can.

The Dijon and Fresh Herb Crusted Lois Lake Steelhead had a nice crispy skin, and the meat was moist and flaky. I personally found the dijon mustard to be a bit overpowering. The beurre blanc was creamy, perfect pairing for the salmon; the warm potato salad was pleasant on the eyes, and on the palate. The actual portion should be about two pieces of salmon on our tasting plate.

Dijon and Fresh Herb Crusted Lois Lake Steelhead

The second option is the West Coast Bouillabaisse. (more…)

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