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Posts Tagged ‘Lobster’

Mr. Tastes Scotch – The Macallan Chinese New Year Experience

Posted in Chinese, Dinner, Drinks, Meat, Mr., Product Reviews, Scotch/Whisky, Special Occasion, Vancouver, tagged Chinese New Year, Dried Scallop, Kirin Restaurant, Lobster, Scotch, Scotch Tasting, Squab, The Macallan, The Macallan 1824 Series, The Macallan Amber, The Macallan Gold, The Macallan Rare Cask, The Macallan Sienna, The Macallan Single Malt Scotch, whisky on February 8, 2016| Leave a Comment »

Smoking cigars, off-roading, shooting, and bear wrestling are just some of the incredibly manly things I do. However, scotch drinker I’m not.

When I was invited to a scotch tasting dinner by the good folks from The Macallan, I couldn’t pass on the opportunity. How could I say no to James Bond’s scotch of choice?

They brought down four of their whiskys from their 1824 Series, and paired them with 9 courses at Kirin Downtown, a Chinese New Year themed dinner with fairly traditional banquet style dishes.

The Macallan 1824 Series is what’s called a “no age statement” whisky. Instead of differentiating based on age, such as 8, 10, or 12 year-old whiskys, they are selected and differentiated by their taste profile.

Out of the four, Gold is the most affordable choice. Dan Volway, The Macallan’s brand ambassador, called it his 3PM whiskey. I too like a job where I’m having a scotch at 3PM. Perhaps I should rethink my career choices.

The first pairing was actually a cocktail made with the Macallan Gold, the Firecracker. It was made with 1.5oz of the Gold, 3 tangerine wedges (or 0.25oz of tangerine juice), 2 dash of rhubarb bitters, and 2oz of ginger beer. It had a great citrus flavour, along with a bit of spice from the ginger. This was paired with a classic Chinese cold meat platter with excellent crispy roasted pork (though I’d imagine it’s better when hot). Despite being quite strong, this was a very easy drinking cocktail with a nice balance of citrus, sweet, spice, and bitterness, which was also why it paired well with the meat.

The Macallan Gold itself was paired with another classic Chinese New Year dish, braised dried scallop, dried oysters, with mushrooms, black moss and garlic. (more…)

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Burnaby Riverway Clubhouse – Great Value! [Dine Out Vancouver 2014]

Posted in American, Burnaby, Chocolate, Culinary Events, Dessert, Dine Out Vancouver, Dinner, Great Views, Joyce, Neighbourhood Gem, Restaurants, Seafood, Steak, West Coast, tagged chocolate buffet, Dine Out Vancouver 2014, halibut, Hidden Gem, Lobster, Prime rib, Riverway Clubhouse, Riverway Golf Course, Tiramisu on January 29, 2014| 4 Comments »

My second DOV is at Burnaby Riverway Clubhouse. I’ve been there for a weekend brunch once but I never got to write about it. The last experience was pretty good, so based on its DOV menu, I decided to take Mama & Papa Lam there.

Food

Let me just start by saying this menu is of great value! How so? Read on.

For appetizer, the parents ordered the Vanilla Poached Canadian Lobster Tail. Yes, a whole lobster tail. Now it may not be a gigantic lobster tail but it’s still lobster. Sometimes lobsters may have their strange, unpleasant fishy taste that may not be appealing to some; poaching the lobster tail in vanilla helps tuck away that taste and makes it very enjoyable. I thought they did a good job in combining different sauces (fennel sauce, orange foam with a drop of lobster oil) and making them work together.

As for me the recently recovered sickie, I opted for the Trio Onion & Potato Soup. It’s thick yet creamy, but I found it to be slightly salty. By mixing in the creme fraiche and maple glazed pork belly bits (the flavour reminded me of the BBQ sauce that you glaze Chinese BBQ pork with), the saltiness was balanced out and it became extra creamy.

When I ordered the entree, I didn’t realize the Queen Charlotte Islands Halibut was done in two ways (more…)

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Railtown Catering Launch Party [Photos]

Posted in By Invitations, Cafe, Catering, Dinner, Joyce, Media Events, News, Parties, Restaurants, Seafood, Vancouver, tagged asparagus, Cabaret Torlage, catering, Crab Legs, Dan Olson, event planning, Foie Gras, kusshi, Lobster, luxury catering, mushrooms, oysters, Patrick Lanteigne, Railtown Cafe, Railtown Catering, Tyler Day on April 19, 2013| Leave a Comment »

Last week, we were invited to the launch party of Railtown Catering, a sister company of Railtown Cafe. The catering division taps into a niche market — luxury catering.

Railtown Catering Launch event at Vancouver Urban Winery

Given its target audience and staying true to its offering, there was no shortage of luxurious canapes and bites at the launch event at Vancouver Urban Winery. Frankly I had my doubts before I got there; I’ve been to a few big launch parties and often restaurants would fail on at least one component, such as food quality or quantity, staffing, service, and space planning. Not in this case. Everything was so well prepared: a wide variety of dishes, nice presentation, delicious food, quick refills, friendly staff — if this were meant to demonstrate how they’d perform when catering an event, I would not hesitate to book them for my next fancy party (lol!).

The canapes were well executed with great flavours; I saw an army of cooks and chefs working very hard in the back! My favourite would be the Fresh Oysters (thanks to the Asian-inspired dressing), Green Asparagus Flan, Beet Cured Hamachi, Sauteed Forest Mushrooms, and Beer Battered Halibut. I’ll let the pictures do the talking… (more…)

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Fishworks [Dine Out Vancouver 2013]

Posted in Dine Out Vancouver, Dinner, Joyce, Neighbourhood Gem, North Vancouver, Restaurants, Seafood, West Coast, tagged cheesecake, Dine Out Vancouver 2013, duck breast, Fishworks, ling cod, Lobster, Lonsdale Quay, north shore, poached pear, pommes frites, seabus on January 21, 2013| 2 Comments »

Dine Out Vancouver officially kicked off on January 18 and right away I started on the eating. Typically, downtown is the destination to go for Dine Out, but a number of North Shore restaurants have some tempting menus and so, we decided to venture out. On this first night of DOV, my parents and I went to Fishworks in North Vancouver.

Dine Out at Fishworks

Food

Since there were 3 of us, it was the perfect opportunity to try every dish on the DOV menu. Let’s start with the appetizers.

The Dungeness Crab was probably the tastiest of the three. It was a coconut soup with a crab claw in its perfect form. The soup was creamy, reminding me of Thai curry with lots of coconut milk. I could also taste a hint of heat in the soup.