Journey out to Burnaby For Chef Keith Pears Tasting Menu at Ebo Restaurant
The Delta Hotel in Burnaby is not like most hotels when it comes to dining, while there is some of a more common dishes such as roast chicken and steak on the Ebo Restaurant menu, there is always an interesting take on what could otherwise be classified ordinary. The sablefish comes with a black pepper jam, Chinese sausage fried rice, and grilled bok choy, lamb chops are Moroccan spiced with smoked Greek yogurt and what could be a simple tuna poke is served with premium Ahi, compressed watermelon, ponzu pearls, nori, avocado, and taro chips. Chef Pears even had the poke on the menu long before the latest west coast craze hit and Ebo also features tasting menus where Pears and his team of dedicated professionals push the boundaries on hotel dining.
Chef Keith Pears – Photo from Vancouver Foodster
Pears comes from a family of chefs, his mother and father are both chefs and he’s worked for several of Vancouver’s hot spots, joining Ebo at the Delta Burnaby in 2008. By 2014 he was ready for the Executive Chef position when the then Chef, Daniel Craig, moved on to Toronto.
I’ve seen him compete in many culinary competitions, and sampled his offerings several times, but never had the chance to sit down to a tasting menu and watch him and his front and back of house team rise to the occasion, until recently.
It’s too bad the restaurant isn’t closer, but it’s a pretty easy sky train and brief taxi ride away, and there’s lots of free parking if you are not imbibing during your meal.
We started with a Yellowfin Tuna dish with avocado, watermelon, cucumber and fava bean that was then topped with a yuzu dashi broth. Gorgeously presented and full of fresh flavours.
Next up Heirloom Tomato Salad, with some beautiful locally grown tomatoes, peach, serrano ham and almond praline. Pears nails textures by adding a crunch just when you least expect it.
Beef carpaccio can be pretty standard with an aioli and capers, but Ebo mixes it up with mustard, horseradish and Reggiano squid ink crackers.
Scallop carpaccio with micro greens, showcases the freshness of the shellfish with just the right amount of accent.
Local salmon was paired with an excellent gnocchi and topped with lemon foam.
We all adored the incredibly tender lamb served with tabbouleh salad, artichoke and pickled mustard.
Instead of the usual sorbet, the team made champagne freezies. Super fun! Photo Yumi Ang.
We were then back to savoury with an excellent chicken duo with truffle, crispy chicken skin, the delicateness of chanterelles, and an incredible Shaoxing sauce.
The finale was a hazelnut chocolate with peanut butter powder, white chocolate caramel nitro ice cream and raspberry and kalamansi accents; spectacular. I need more peanut butter powder in my life!
The Okanagan wines were very well-paired with these delightful dishes. I loved the See Ya Later Riesling with the tomato salad and the Quails Gate Pinot Noir was showing so well beside the salmon.
EBO Restaurant is located at 4331 Dominion Street in Burnaby (inside the Delta Burnaby by Marriott hotel). Tasting Menus are featured for dinner nightly for 2 people upwards to 18 people with notice by phone at 604-453-0788. We’ll be back for the fall version!