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.
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!!
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…)
![[Recipe] Steamed BC Loong Kong Chicken with Spicy Green Onion Broth 葱油淋龍崗雞食譜](https://vanfoodies.files.wordpress.com/2021/04/img_20210418_210710.jpg?w=1200&resize=40%2C40){kind=small}
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