Posts Tagged ‘brussels sprouts’

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


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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A couple weeks ago, I was invited to a menu tasting at Caché Bistro to check out its patio. Caché Bistro & Lounge is the debut restaurant for Chef Alex Mok, who used to run a underground restaurant for about two years. The dishes served at Caché are inspired by classic French techniques with some Asian twist. Around the dinner table, I was accompanied by Dee, Dennis, Sean, Curtis, and Jeremy & Adrian. Unfortunately, it was a bit overcast on that day so we didn’t really get to enjoy the full patio experience.


The evening started with some refreshing Sangria, using fruits such as strawberries and pineapples, which are not commonly used in Sangria. We could drink jug after jug of this if there wasn’t any wine pairing throughout dinner.



Our first course was Chef’s Charcuterie. It featured three cured meats from Oyama Sausage Co from Granville Island: (from top of the platter pictured below) Black Pig Sausage, Truffle Salami and Felino. Oyama is known for its great quality of product so there’s no surprise there. Of the three types, I personally enjoyed the Felino the most, which had a little heat to it. The charcuterie platter also included a number of items that Cache made in-house: bread, lobster oil, fig jam and three kinds of compound butter. The lobster oil was quite nice, had a strong, almost shrimp-like essence to it. It reminded me of the traditional wonton soup base which is made of shrimp shells. The compound butters — satay (peanut), cranberry, and truffle — all had their own distinctive flavours, but the truffle one was the most prominent. I was quite impressed by how much they made in-house, all made in small batches to guarantee freshness in everything they put out.

Chef's Charcuterie

Chef’s Charcuterie – Oyama Sausage, fig jam, crostini & lobster oil

Next, Beet Salad as appetizer. Yes, another roasted beet salad with red and golden beets and mixed greens. (more…)

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