Category Archives: Restaurant News+

Chef Alex Chen Takes Top Spot At Gold Medal Plates Victoria

Pairing of Local Pork Terrine with Foxtrot Vineyards’ Pinot Noir Earns Chef Coveted Title as BC Representative 

PR NEWS – Boulevard Kitchen & Oyster Bar Executive Chef Alex Chen set the gold standard at the 10th annual Gold Medal Plates in Victoria, BC Thursday night, winning the top regional spot among 10 chefs selected to compete in the prestigious culinary competition and earning the right to represent BC at the Canadian Culinary Championships in Kelowna, BC Feb. 5-6, 2016.

Gold Medal Plates Victoria

Chen’s pairing of Local Heritage Warm Pork Terrine, ‘Head to Tail’ Chestnuts, Foie Gras, Perigord Truffles and Umami Jus with Foxtrot Vineyards’ 2012 ‘Henricsson Vineyard’ Pinot Noir from Naramata, BC impressed attendees of the event, which was the BC regional stop on the Gold Medal Plates 11-city culinary tour across Canada. The Foxtrot Pinot Noir was also crowned as Best of Show Wine at the competition.

Gold Medal Plates Victoria

Chen was joined on the podium by Forage Executive Chef Chris Whittaker, who won silver, and YEW seafood + bar at the Four Seasons Hotel Vancouver Executive Chef Ned Bell, who took home bronze. Each dish in the competition was judged out of 100 points and based on visual presentation (20%), texture (20%), taste (30%), wine compatibility (10%), originality (10%) and ‘wow factor’ (10%).

“The top four (chefs) were very close,” said Gold Medal Plates national head judge James Chatto, who was joined on the judging panel by senior judges Sid Cross and Andrew Morrison, as well as Gary Hynes, Sinclair PhilipShelora Sheldan and 2014 Gold Medal Plates regional winner, Kristian Eligh. “The three that won were ahead of the pack and in the end, Alex’s technique and flawless terrine showcased the best wine pairing, which really lifted him to gold. It was a very impressive year, with chefs really utilizing local products at their best.”

Chen is no stranger to high-pressure culinary championships, having led Team Canada to a top-10 finish at the renowned Bocuse d’Or in Lyon, France in 2013.

Gold Medal Plates Victoria

“I am extremely honoured, humbled and grateful to accept this award, but this is by no means an individual achievement,” said Chen. “The real credit goes to an incredible Boulevard team that helped prepare and plate more than 400 dishes for this event. It was truly an entire team effort and we all share in this win together.”

img 0324

Billed as the ultimate celebration of Canadian excellence in food, wine, athletic achievement and entertainment, the Gold Medal Plates raise funds for the Canadian Olympic Foundation, supporting programs like Own The Podium and the Canadian Olympic Committee’s Athlete Excellence Fund. Since 2004, Gold Medal Plates has generated more than $9.5 million for Canada’s Olympic athletes.

 

Halloween on Main Street

cascade company halloween

If you are looking for more treats than tricks this Halloween,
The Cascade Room, The Union, El Camino’s and Charlie’s Little Italian are all featuring their Halloween promotions on Saturday, October 31 — with lots of delicios food & drink specials.

Instagramers can also win by dressing up and snapping a picture with one of the restaurants’ scary drink specials (‘shocktails’) and then posting to Instagram, tagged with the corresponding ‘shocktail’ hashtag for each restaurant (i.e #elcaminosshocktails, #unionshocktails, #charliesshocktails, etc.). The restaurants’ followers will vote on the best costume and the winner will receive a $75 gift certificate for a Cascade Company restaurant.

Toptable Group Reveals Details Of Upcoming Whistler Venue

Toptable Group is expanding and we can’t wait to check out ‘Bar Oso’ and ‘The Cellar by Araxi’  in Whistler

From the release….

Michael Doyle, president of Toptable Group, has today revealed details of the hospitality group’s new Whistler property. Situated at the heart of North America’s premier mountain resort, the new venue will see a dual concept – aptly named ‘Bar Oso’ and ‘The Cellar by Araxi’ – that expands dining and meeting space in Whistler Village.

“These exciting new spaces, beautifully created by Box Interior Design, are a great extension for Araxi Restaurant and our talented team,” Doyle says. “Bar Oso, located Village Stroll level, will be open daily to the public to serve sharing plates, compelling cocktails, and approachable wines,” he added. “While The Cellar by Araxi will allow us to extend our private dining and meeting space options. We think that with their exciting décor and extraordinary food and drink, both venues will deepen the Araxi experience.”

Bar Oso – “oso” meaning “bear” in Spanish, an homage to Whistler’s wildlife – will offer a profusion of Spanish-influenced small plates including Iberico ham, bocadillos and pinxtos, chilled seafood, house-made charcuterie, and a wide range of tapas drawn from Araxi Restaurant Executive Chef James Walt’s international repertoire. Open daily until late, the long, convivial bar is sure to become a popular gathering place.

Located on the exclusive lower level, The Cellar by Araxi boasts an impressive space with feature wine walls and a dedicated wine room, can be divided in half for more intimate events, and will have a show kitchen for interactive chef demonstrations that will add dimension to events.

Araxi’s renowned restaurant director Neil Henderson, along with Chef Walt, will oversee all aspects of the operation at both Bar Oso and The Cellar by Araxi, ensuring guests will continue to enjoy the long held international reputation for excellence in food, wine and hospitality that Araxi guests have come to expect.

Bar Oso and The Cellar by Araxi will be located at #9 – 4222 Village Square. Development work is now underway with opening scheduled for Fall 2015.

Giardino Restaurant Is Open

Umberto Menghi brings Tuscan Italian cuisine back to the city

Umberto Menghi’s classic, signature Tuscan and Mediterranean cuisine makes a highly anticipated return as Giardino Restaurant is officially open at 1328 Hornby Street, just steps away from the original Il Giardino.

“Giardino is a continuation of my passion for the food born in my home country,” explains Menghi, who closed his venerable Il Giardino two years ago. “From farmer to the kitchen, and then to the table, everyone can do fresh, and everyone can do local, but it is all in how you execute the clean flavours, especially with Italian cooking. I have put together my dream team to really echo the memories of my beloved Il Giardino and carve out new celebrations at Giardino. I’m glad to also see the return of some of my old loyal staff.”

Giardino

With vaulted ceilings, wooden beams, Tuscan tiles, and hand-painted artwork, the space was designed to symbolize the granaries of old and how they represent the storage of food, where every grain is sacred and protected. The main dining area leads into a lounge and then the open kitchen. The restaurant seats about 160, with an additional 80 outside.

“When guests dine at Giardino, I really want them to feel transported into another world and for them to feel like family,” adds Menghi. “There is an air of the Renaissance in the room, very open and inviting.”

A Menghi restaurant would not be complete without a garden patio. Situated at the back is a cortile (courtyard). Diners are transported to Tuscany with its red-tiled roof, stones, and lush garden. The tiles hold further significance, as they are 150 years old, from an old granary. There is also a small front patio by the entrance.

Giardino Restaurant is open from Monday to Saturday for dinner starting at 5:30 p.m. Lunch service will follow a few weeks later.

Giardino Restaurant | 1328 Hornby Street | www.umberto.com | Twitter: @GiardinoVan | Facebook: www.facebook.com/giardinorestaurant | Instagram: @GiardinoVan | Online Reservations | 604-669-2422

Miku Restaurant introduces modern take on traditional Japanese Kaiseki

Miku is not only delicious, but also artistic. Thenew Japanese multi-course dining at Coal Harbour’s Miku Restaurant (70-200 Granville Street, Granville Square) introduces three Kaiseki-inspired menus. Considered an art form, Kaiseki combines meticulous preparation, beautiful presentation, and an air of mystery in one memorable meal.

miku2

Balancing taste, texture and appearance, Miku’s three Kaiseki options, Shokai ($68), Kaisen ($88) and Aburi ($118), are served on handcrafted Japanese Arita plates meant to enrich the presentation by tying in to its seasonal theme. The Aburi menu, which requires 72-hours notice, specifically explores a variety of global flavours that go beyond Miku’s signature menu items.

An experience that is as surprising as it is fun; guests begin the Kaiseki experience by opening up the Arita-plated first course (Kaiseki Zenzai) to enjoy something new and igniting their palates for what is to come. Guests can expect unique dishes such as scallops with yuzu puttanesca, kaisen temari, and beef carpaccio with jalapeno-garlic ponzu.

The Arita plates were selected to complement Miku’s dishes because of their bold colours, asymmetrical design, and use of high-quality Japanese porcelain. Named after the founding town, the plates assist in telling the Kaiseki story.

For more information, please visit www.mikurestaurant.com

Miku Restaurant | 70-200 Granville Street, Granville Square (Canada Place Way and Howe Street | Twitter: @mikurestaurant | Instagram: @AburiRestaurants | Facebook: /mikurestaurant

About Aburi Restaurants Canada Ltd.
“I don’t just want a business, but want to create a culture and a community.” – Seigo Nakamura

Seigo Nakamura, owner of the Tora Corporation in Japan, is the visionary behind Aburi Restaurants’ Miku, Minami, and Gyoza Bar. His unique concepts and business strategies have led to the creation of Aburi style cuisine and the Ningenmi philosophy. A trendsetter in all aspects, Seigo is never happy with settling for the norm. His unique twist on Aburi cuisine was created over a decade ago, by fusing the idea of traditional Japanese flame-searing with the decadent and creamy sauces of French cuisine. With a new cuisine in mind, he set out to introduce Ningenmi and the idea of Omotonashi service in the western world.

Literally translated ‘the human flavour,’ Ningenmi is a Japanese term used to refer a person with outstanding humanly qualities: sincere, thoughtful and passionate.
-30-
Media Contact:
Sophia Cheng
sophia@aburirestaurants.com
604-828-3102
@chengsophia

Notturno Launches New Food And Cocktail Menus

Some delicious news from Notturno in gastown! On Friday, May 1 Notturno be launching our new food and cocktail menus. New additions include the introduction of The Long Board – a daily assortment of terrines, pates, seafood and other delicious treats, as well as an homage to spring – Risotto Milanese with onion cream and ramp butter.

Also new this month are four cocktails for adventure enthusiasts…or just cocktail enthusiasts…or just people who like tasty beverages. For the lightsaber-wielding cocktail aficionado we offer H’s May The Firth Be With You. As an ode to our friends south of the border, we’ve got the Diamondback and Asesino de Burro. And finally, the Trade Routes Punch – we think that one’s pretty self-explanatory.

For those of you who’ve been following our Monthly Wine Dinner Series – we’re excited to announce that next up is the Napa/Sonoma region on Monday, May 25. Menu details and pricing coming soon. With only 10 seats available for this dinner, tickets will sell out fast, so call us today to reserve your spot.

And now for a bit of housekeeping – Bill and H will be in New York on May 15 to the 20th attending various cocktail seminars and workshops (read: bars). They’ll be tweeting and instagramming throughout the trip, so make sure to follow them @NotturnoGastown. While they’re away, you’ll be in the very capable hands of Ben DeChamplain, who will be manning the bar. Other items to note, we’ll be closed on Tuesday, May 19, reopening on Wednesday, May 20.

FOOD
•Pane Bello and Serego Alighieri extra virgin olive oil, maldon salt
•Warm Castelvetrano olives, extra virgin olive oil, cracked chili, maldon salt
•Sous-vide local BC octopus, cannellini beans, fennel salad
•Pork and veal polpette, San Marzano tomato sauce, pecorino cheese
•Veal Tonnato (Carpaccio style), local smoked tuna, bagna cauda foam
•Risotto Milanese with onion cream and ramp butter
•Feature pasta (please ask for details)
•Burrata (choice of):
~ Straight up: Serego Alighieri extra virgin olive oil, maldon salt, cracked pepper
~ Tomatoes, shallots, fried bread, micro herbs, white wine vinaigrette
~ Italian black truffle
•Salumi and cheese board with accoutrements
•The Long Board: Daily assortment of terrines, pates, seafood and accoutrements

COCKTAILS
•Felice – Grappa, lemon peel and coffee bean essence, Cinzano Rosso vermouth,
red wine reduction and white truffle syrup, Aphrodite bitters

•May The Firth Be With You – Blended Scotch whisky, Jedi blue syrup, lemon juice, egg whites and a Jedi lightsaber garnish
(Created by H at Notturno, 2014)

•Diamondback – American rye whiskey, apple brandy, green chartreuse
(Ted Saucier’s Bottoms Up, 1951)

•Asesino de Burro – Pineapple and spice Pisco, green chartreuse, lime, sugar, Angostura bitters and ginger beer
(Created by Ben DeChamplain at UVA Wine & Cocktail Bar, 2015)

•Trade Routes Punch – Tequila reposado, Mezcal, Benedictine, yerba mate syrup, lime and

Where Vancouver Congratulates Winners of 19th Annual Where to Dine Awards

Yesterday we honoured many, sampled some tasty bites, and sipped wines from Noble Ridge and Blasted Church at Where Vancouver’s 19th annual Where to Dine Awards at Boulevard Kitchen & Oyster Bar hosted by man-about-town Fred Lee. Each year. Where magazine asks readers to name the best places to dine in Vancouver and Whistler, and 21 of the 27 awards were based on readers’ selections. Highlights from the show included Chef Ned Bell’s announcement of a second boy on the way for he and his publicist and wife, Kate Colley Lo, Chef Hawskworth and Vikram Vij exchanging fond words, the food and wine, and of course, the presence of several of the Les Dames BC Chapter! As you know I am a member!

Chef Ned Bell

Vancouver Hotel Dining: Yew Seafood + Bar in the Four Seasons Hotel – pictured above Chef Ned Bell
Richmond & Airport Dining: Globe@YVR
Chinese: Peaceful Restaurant
Pub Fare: The Fat Badger

Chef Vikram VijIndian: Vij’s Restaurant – Chef Vikram Vij

Latin: Cuchillo
Budget Bites: Hawker’s Delight

Sophia Cheng
Japanese: Miku Restaurant – publicist Sophia Cheung
Italian: Italian Kitchen
Asian: Banana Leaf Malaysian Cuisine
Seafood: Blue Water Cafe + Raw Bar
Food Cart: Tacofino’s White Lightning

Chef Rob Feenie

West Coast: Cactus Club Cafe – Chef Rob Feenie

Chef Michel Jacob

French: Le Crocodile – Chef Michel Jacob
Steak: Gotham Steakhouse & Cocktail Bar

Justin Tisdale

European: Chambar Restaurant – Justin Tisdale

Cafe Medina

Brunch: Café Medina

Whistler Casual Dining: Earls Kitchen + Bar

Après-Ski: Longhorn Saloon & Grill
Fine Dining: Araxi Restaurant + Bar

The Green Table Network gave the Green Table Award to Tacofino’s Taco Bar for its high standard in all-around green dining and for being at the forefront of sustainability.

Chef Robert Clark

A committee consisting of the BC Seafood Alliance, Ocean Wise and Where Vancouver selected The Fish Counter as the recipient of the Where Sustainable Seafood Award. This award is presented to the restaurant that best exemplifies practices of sourcing, serving and promoting sustainable species, as outlined under the Ocean Wise Program.

Members of Les Clefs d’Or, the city’s premier hotel concierges, chose Black + Blue to receive the Silver Service Award, for consistently delivering the ultimate guest experience: providing an exceptional combination of food, service and hospitality.

IMG_0081

Where Vancouver food editor Tim Pawsey chose Bufala as Vancouver’s Best New Restaurant, and Red Door Bistro as Whistler’s Best New Restaurant. Cioppino’s Mediterranean Grill & Enoteca was honoured with the Editor’s Choice award.

Where is the world’s largest publisher of visitor magazines. Where Vancouver is published monthly and distributed in more than 12,000 hotel rooms in downtown Vancouver alone. Where’s editors, writers and photographers share what they see in the city they live in. That means Where readers get the best the city has to offer.

26th Annual Vancouver Magazine Restaurant Awards Winners

 Ask for Luigi wins Restaurant of the Year and Vikram Vij is named Chef of the Year

Congrats to all winners and nominees for the Vancouver Magazine Restaurant Awards. We missed the celebration this year (again), but were there in spirit! Thanks to the diligence of a few key tweeters, notably food reporter Erin Ireland of It’s to Die For, we followed along!  Ask For Luigi, took home four Golds including Restaurant of the Year, Best Casual Restaurant, Best Casual Italian, and Best New Restaurant.

(Taken from the Press Release) Chef of the Year was awarded to Vikram Vij who we’ve known and admired since the first incarnation of Vij’s and now also love Rangoli, and the recently opened My Shanti.

Hawksworth was again the winner for Best Upscale Restaurant. Hy’s Encore won Best Steakhouse and Kingyo for Best Casual Japanese. Bao Bei Chinese Brasserie took Best Gastown and Chinatown for the second year in a row, and also picked up Best Casual Chinese. For Best Upscale Japanese, there was a tie for first place between Tojo’s and Zest.

The Green Award went to the talented and charming Ned Bell, Chef of Yew Restaurant, for his work in leading a national conversation on sustainable seafood. You will recall his cross-country bike tour, where he hosted 24 sustainable-seafood events en route.

The Lifetime Achievement Award went to restaurateur David Aisenstat in recognition of his three decades as an industry leader, helming some of the country’s top steakhouses including The Keg, Hy’s Steakhouse, and Gotham. Bruno Marti was honoured with a Mentorship Award for his career-long commitment to nurturing young chefs, both in his own kitchen and as a manager and coach of Canada’s national culinary teams.

Other notable winners included Tacofino for Best Food Cart; Lauren Mote of Uva and Bittered Sling for Bartender of the Year; Via Tevere for Best East Side; Bryant Mao of Hawksworth for Sommelier of the Year; Cioppino’s Mediterranean Grill & Enoteca for Best Upscale Italian; and Le Crocodile for Best Upscale French.

The awards are judged by a panel of leading experts and critics and are handed out at a formal award show at the Sheraton Wall Centre in Vancouver.

Restaurant of the Year: Ask for Luigi

Best Upscale Restaurant: Hawksworth (Gold), Blue Water Cafe (Silver), La Quercia (Bronze)

Best Casual Restaurant: Ask for Luigi (Gold), Farmer’s Apprentice (Silver), L’Abattoir (Bronze)

Best New Restaurant: Ask for Luigi (Gold), Cinara (Silver), Chambar (Bronze)

Best Upscale Italian: Cioppino’s Mediterranean Grill and Enoteca (Gold), La Quercia (Silver), CinCin (Bronze)

Best Casual Italian: Ask for Luigi (Gold), Campagnolo Roma (Silver), Bufala (Bronze)

Best Upscale French: Le Crocodile (Gold), Bacchus at the Wedgewood (Silver), La Regalade (Bronze)

Best Casual French: Tableau Bistro Bar (Gold), Au Comptoir (Silver), Bistro Wagon Rouge (Bronze)

Best Upscale Chinese: Dynasty Seafood (Gold), Chef Tony Seafood (Silver), Yue Delicacy (Bronze)

Best Casual Chinese: Bao Bei (Gold), Ningtu (Silver), Dinesty Dumpling House (Bronze)

Best Dim Sum: Chef Tony Seafood (Gold) , Golden Paramount (Silver), Dynasty Seafood (Bronze)

Best Upscale Japanese: Zest and Tojo’s (tied for Gold), Miku (Bronze)

Best Casual Japanese: Kingyo (Gold), Zakkushi (Silver), Kishimoto (Bronze)

Best Noodle House: Marutama Ra-men (Gold), Motomachi Shokudo and Hokkaido Ramen Santouka (tied for Silver)

Best Indian: Vij’s (Gold), My Shanti (Silver), Rangoli (Bronze)

Best Thai: Maenam (Gold), Longtail Kitchen (Silver), Bob Likes Thai Food (Bronze)

Best Vietnamese: Phnom Penh (Gold), Mr. Red Cafe and Au Petit Cafe (tied for Silver)

Best Korean: Hanwoori (Gold), Damso Modern Korean (Silver), Seoul Doogbaegi (Bronze)

Best Other Asian: Amay’s House (Gold), Penang Delight Cafe (Silver), Banana Leaf (Bronze)

Best Casual Chain: Cactus Club (Gold), Hapa Izakaya (Silver), Earls (Bronze)

Best Seafood: Blue Water Cafe and Raw Bar (Gold), Yew Seafood and Bar (Silver), Boulevard Kitchen and Oyster Bar (Bronze)

Best Pizzeria: Nicli Antica (Gold), Pizzeria Farina and Via Tevere (tied for Silver)

Best Steakhouse: Hy’s Encore (Gold), Gotham Steakhouse and Cocktail Bar (Silver), The Roof at Black and Blue (Bronze)

Best of the Americas: Tacofino Commissary (Gold), La Taqueria (Silver), Re-Up BBQ (Bronze)

Best Food Cart: Tacofino (Gold), Vij’s Railway Express (Silver), Yolks (Bronze)

Best Coffeehouse: Revolver (Gold), Timbertrain Coffee Roasters (Silver), Forty Ninth Parallel (Bronze)

Best Downtown: Cactus Club Coal Harbour (Gold), Cafe Medina (Silver), Tableau Bar Bistro (Bronze)

Best West End: Kingyo (Gold), Nook (Silver), Buck Stop (Bronze)

Best Yaletown: Homer St. Cafe and Bar (Gold), Cioppino’s Mediterranean Grill and Enoteca (Silver), Blue Water Cafe and Raw Bar (Bronze)

Best Gastown and Chinatown: Bao Bei (Gold), L’Abattoir (Silver), Wildebeest (Bronze)

Best West Side: Bufala (Gold), Farmer’s Apprentice (Silver), Maenam (Bronze)

Best East Side: Via Tevere (Gold), Bistro Wagon Rouge (Silver), Campagnolo Roma and Mr. Red Cafe (tied for Bronze)

Best North Shore: La Regalade (Gold), Canyon (Silver), Blue Eyed Mary’s (Bronze)

Best Richmond: Gudrun (Gold), Kiriri (Silver), Hoi Tong Seafood (Bronze)

Best Whistler: Araxi (Whistler), Bearfoot Bistro (Silver), Alta Bistro (Bronze)

Best Victoria: Stage (Gold), Brasserie L’ecole (Silver), Camille’s (Bronze)

Best Other Vancouver Island: Wolf in the Fog (Gold), The Pointe at the Wickaninnish Inn (Silver), Unsworth Restaurant (Bronze)

Best Okanagan: Waterfront Wines (Gold), Salted Brick (Silver), Bouchons (Bronze)

Best Winery/Vineyard Dining: Miradoro (Gold), Joy Road Catering Vineyard Kitchen (Silver), Old Vines Restaurant (Bronze)

Chef of the Year: Vikram Vij, Vij’s

Bartender of the Year: Lauren Mote, Uva

Pastry Chef of the Year: Thomas Haas, Thomas Haas Patisserie

Sommelier of the Year: Bryant Mao, Hawksworth

Lifetime Achievement Award: David Aisenstat, Keg restaurants

Mentorship Award: Bruno Marti, retired

Green Award: Ned Bell, Four Seasons Hotel

Food Critics & Bloggers Recommend Dishes in the 2015 Chinese Restaurant Awards

Not sure about you, but we want to try each and every one of these dishes!

After months of secret tasting, the judges of the 7th Annual Chinese Restaurant Awards announced of the 2015 Critics’ Choice Signature Dish Awards and Food Bloggers’ Choice Awards. The results will be included in the new Chinese dining guide that many Vancouverites and tourists have come to appreciate and trust.

The team behind the new Food Bloggers’ Choice Awards consists of frequent restaurant-goers: Sherman Chan (shermansfoodadventures.com), Joyce Lam (vanfoodies.com), Jesse Tsao (myvanlife.com), and Chole Wang (vandiary.com). They assumed the role of experts for three months, scrutinizing five dishes that are part of the 2015 Diners’ Choice Awards categories.

Winners of the Food Bloggers’ Choice Awards  – Metro Vancouver  (5 awards in total)

prawn dumpling

1.       BEST HAR GOW (SHRIMP DUMPLING)
Yue Delicacy
8077 Alexandra Rd, Richmond (604) 233-1219

LongsNoodle_Beef-Wrapped-in-Chinese-Pancake

2.       BEST FIVE-SPICE BEEF WRAPPED IN CHINESE PANCAKE
Long’s Noodle House
4853 Main Street, Vancouver (604) 879-7879

ShanghaiElan_Tea-Smoked-Duck

3.       BEST TEA-SMOKED DUCK
Shanghai Elan Restaurant
Crystal Mall, #1687-4500 Kingsway, Burnaby (604) 569-2955

KalvinsSzechuan_Three-Cup-Chicken

4.       BEST THREE CUP CHICKEN
Kalvin’s Szechuan Restaurant
5225 Victoria Drive, Vancouver (604) 321-2888

BubbleWaffle_Original-Flavour-Egg-Waffle

5.       BEST ORIGINAL-FLAVOR EGG WAFFLE
Bubble Waffle Café, Aberdeen Centre
#3000-4151 Hazelbridge Way, Richmond (604) 370-2211

Winners of the Critics’ Choice Signature Dish Awards  – Metro Vancouver (10 awards in total)

DaisyGarden_BBQ-Duck

B.B.Q. DUCK
Daisy Garden Restaurant
142 E Pender Street, Vancouver (604) 683-3822

ChefTony_BLACK-TRUFFLES-DUMPLING

BLACK TRUFFLES, PORK AND SHRIMP DUMPLINGS
Chef Tony Seafood Restaurant
Empire Centre Mall, #101-4600 No.3 Road, Richmond (604) 279-0083

Peninsula_BUDDHA-JUMPING-OVER-THE-WALL

BUDDHA JUMPING OVER THE WALL
Peninsula Seafood Restaurant
Oakridge Centre, #140-650 W. 41st Ave, Vancouver (604) 428-9999

Ningtu_Deep-Fried-Yellow-Croaker-Fish-with-Seaweed

DEEP FRIED YELLOW CROAKER FISH WITH SEAWEED
NingTu Restaurant
2130 Kingsway, Vancouver (604) 438-6669

ChefTony_Fried-Squab

FRIED SQUAB
Chef Tony Seafood Restaurant
Empire Centre Mall, #101-4600 No.3 Road, Richmond (604) 279-0083

GoldenParamount_Pork-Lung-With-Almond-Soup

PORK LUNG WITH ALMOND SOUP
Golden Paramount Seafood Restaurant
8071 Park Road, Richmond (604) 278-0873

BaoBei_ShaoBing

SHAO BING
Bao Bei Chinese Brasserie
163 Keefer Street, Vancouver (604) 688-0876

SilkwayHalah_Sliced-Lamb-in-Hot-Pot

SLICED LAMB WITH PICKLED CABBAGE IN HOT POT
Silkway Halal Cuisine Restaurant
#110-8188 Saba Road, Richmond (604) 278-6788

Dynasty_SPICY-TYPHOON-SHELTER-STICKY-RICE

SPICY TYPHOON SHELTER STICKY RICE WITH CRISP BREAD CRUMBS
Dynasty Seafood Restaurant
#108-777 West Broadway, Vancouver (604) 876-8388

Kirin_Prawn&Pork-Dumpling

STEAMED PRAWN & PORK DUMPLING TOPPED WITH FLYING FISH ROE
Kirin Restaurants
1172 Alberni Street, Vancouver (604) 682-8833
2/F, 555 W. 12th Avenue, Vancouver (604) 879-8038
350 Gifford Street, New Westminster (604) 528-8833
200 Three West Centre, 7900 Westminster Hwy, Richmond (604) 303-8833

MARKET by Jean-George Rooted in Nature Tasting Menu

Shangri-La-Vancouver_MARKET

While April 22 is Earth Day in the calendar, every day is Earth Day in the MARKET by Jean-Georges kitchen.

The Rooted in Nature tasting menu celebrates and recognizes the farmers, fisherman, ranchers and purveyors that make dining at MARKET by not only delicious but also sustainable.

View the Rooted in Nature dinner menu here.
Reserve your table by calling 604 695 5115, or online here.

Rooted in Nature
Six-course tasting menu
“Our produce and cuisine is Rooted in Nature, featuring the finest locally and ethically-sourced ingredients.”
Citrus Cured Salmon Fennel, Dill, Mint OceanWise and Locally Sourced Line-Caught Salmon

BC Dungeness Crab – Asparagus Salad Tarragon Vinaigrette Pacific North-West Dungeness Crab
Blue Mountain Brut, Okanagan, BC NV

Emulsified Duck Soup Herb Dumplings, Enoki Mushroom Yarrow Meadows Organic Duck
Meyer ‘McLean Creek’, Chardonnay, Okanagan, BC

Confit Smoked White Sturgeon Toasted Wheat Berry Risotto Salmon Caviar, Mint, Yogurt Sustainably Farmed Fraser River White Sturgeon
Le Vieux Pin, Sauvignon Blanc, Okanagan, BC

Butter Poached Beef Strip Loin Braised Romaine, Red Wine Reduction Blue Goose Organic Farm B.C.
Painted Rock, Cabernet Sauvignon, Okanagan, BC

Rhubarb Cherry Blossom Trifle Rose Meringue
Quails Gate ‘Port Style’ Foch, Okanagan, BC