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Posts Tagged ‘Mai Tai’

We were invited by the Earls in Poco to one of its exclusive Chef’s Table evenings. The intention of the evening was to provide an opportunity to meet Head Chef Simon Zanotto, sample a number of their signature dishes, and gain a better understanding of the restaurant chain. I turned this into a triple-date and invited WK+MS and CC+DF to join Mr. and me for dinner.

At a young age of 25, Chef Simon Zanotto is currently the head chef of Earls Port Coquitlam. Since he’s a child, he has learned to love and appreciate food and through his families, he believes that food should be served fresh, simple and be bold in flavour. Simon went to the Pierre Dubrulle Culinary Art Institute, worked with the Glowbal Restaurant Group, completed his Red Seal certification, and has been with Earls for 7 years now. At the Chef’s Table, Chef Simon spent a lot of time with us and his passion for food was definitely shown through the food and our conversations.

Chef Simon Zanotto

Food

Here are the dishes we tried that evening. Chef Simon emphasized his belief in depth of flavours, and it’s clearly demonstrated in the layers of flavour that he developed in each dish.

Los Cabos Chicken Tacos – I liked how the cheese was melted on the tortilla (instead of sprinkled) and the tender chicken was met with the creamy avocado corn salsa and crunchy shredded lettuce. An excessive amount of valentina hot sauce could just kill your taste buds, but this was just the right amount to bring you some heat.

Los Cabos Chicken Tacos:

In House Sourdough with Confit Garlic Oil and Fresh Herbs – This was very good! You can taste the subtle sourness in the sourdough, and that herbs infused confit garlic oil added savouriness and a bit of spice, as well as introduced an Asian note to it. The grinding part was fun too! If we didn’t have that many dishes to go through, I think we could finish a few plates of this!

In-House SourdoughConfit Garlic Oil and Fresh Herbs

Dynamite Prawn + Mango Roll – Chef Simon made this fresh right at the table. (more…)

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It’s Halloween. It’s also Wednesday. With an invitation to its Halloween Bacardi Party, it gave us an opportunity to try Indochine Kitchen + Bar. Rumour says it’s owned by the son of Phnom Penh’s owner. And it so happens that Wednesday is half-price wing day — now there’s no excuse to not go and order some wings.

Food

So we did. We started with the Garlic Butter Chicken Wings, which is the most popular flavour out of the 3 wing flavours. Although not advertised, from the chopped garlic and chili to the pepper lemon sauce, it’s hard to deny that it’s like a replica of Phnom Penh’s Deep Fried Chicken Wings (which, in case you forgot, didn’t really impress us).

Garlic Butter Chicken Wings

Garlic Butter Chicken Wings – Garlic chips and lemon pepper dipping sauce

Honestly, I liked these ones more than Phnom Penh’s. They were well seasoned, garlicy with a nice kick to it. They were piping hot as they arrived at the table, with crispy skin indicating that they were fresh out of the fryer. The size of wings is smaller than Phnom Penh but I didn’t mind. It was my favourite flavour of the evening as well.

Mr., on the other hand, preferred the Honey Garlic Wings. (more…)

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