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Posts Tagged ‘Parq Vancouver’

Celebrating Chinese New Year 2018 in Vancouver – Roundup

Posted in Culinary Events, Joyce, News, Richmond, Roundup, Vancouver, tagged Announcement, Chinese New Year, CNY 2018, Dr. Sun Yat-Sen Classical Chinese Garden, Hotpot Week, Liuyishou, Lunar New Year, Parq Vancouver, Red Truck Brewery, Thomas Haas, Tourism Richmond, Tourism Vancouver, TWG Tea, Vancouver Gourmet Tours, Year of the Dog on January 29, 2018| Leave a Comment »

Chinese New Year is Feb. 16, 2018 and it’s the Year of the Dog. Need ideas to celebrate CNY this year? Here is a roundup for you:

TWG Tea:

During the month of February, you can order the Lunar New Year Tea Set at TWG Tea, which includes savoury canapés and tea infused desserts. They have also launched the Breakfast Bulldog Tea for the occasion.

Red Racer Lucky Dog:

Central City Brewers + Distillers has launched the Red Racer Lucky Dog Kumquat Wheat Ale, a Chinese New Year collaboration with Taiwan’s Redpoint Brewing Co. It’s a seasonal wheat ale brewed with fresh kumquats, a sweet and fragrant citrus fruit traditionally eaten during the lunar new year celebrations.

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Honey Salt Vancouver – Giant Cake and Crispy Skins

Posted in Dessert, Dinner, Joyce, Restaurants, Seafood, Special Occasion, Steak, Vancouver, West Coast, tagged Arctic Char, black cod, brussels sprouts, calamari, Downtown Vancouver, Elizabeth Blau, Honey Salt, Parq Vancouver, Sous vide on January 11, 2018| Leave a Comment »

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.

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.

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.