Tag Archives: Sai Woo

What’s Good – Restaurant Options for Dine Out Vancouver

Dine Out Vancouver Festival 2016 runs from January 15 to 31.

Dine Out Vancouver is upon us again and how I wish I could dine out every night and work my way through all the stellar menus. I’ve sussed a few out that look more than worthy of your dining dollar. May see you at any one of these during Dine Out!

CHICHA RESTAURANT

TOP value is definitely Chicha Restaurant, just off Main at $30. During Dine Out 2016 their menu reflects the regular share plates style dining experience. Dine Out guests will choose: 1. 1 appetizer each 2. 2 share plates each from the Entrée section 3. 1 dessert each. DEAL! 

APPETIZER Quinoa Salad ~quinoa, roasted red pepper, red onion layered with mango and avocado, huacatay Peruvian mint, lime, jalapeno vinaigrette, rocoto chili aoli (veg, gf) or Plantains with trio of Peruvian sauces ~fried plantains, huacatay Peruvian mint, rocoto and aji Amarillo chili aioli’s (veg, gf) or Aji Amarillo Seafood Chowder ~local assorted daily catch seafood, aji Amarillo chili cream chowder

Chicha

ENTREE
-choose two share plates from the following entrée section- Chalaco Ceviche ~local albacore tuna, wild sockeye salmon, Pacific Ling Cod, prawns, scallops, green tigre de leche citrus, fresh oranges, rocoto chili dusted fried calamari (gf) oBraised Red Deer Venison Neck and Chorizo ~slow braised venison neck and chorizo, Peruvian corn and grana padano cheese grits or Lomo Saltado ~med rare Bavette steak, Kennebec fries, onions, peppers, tomatoes stir fry, rich veal demi (gf) or/ Crab and Wild Sockeye Salmon Cakes ~served with Peruvian tartar and pickled cucumber and young coconut meat escabeche salad or/ Aji Panca Chili and Orange Glazed Baby Back Ribs ~served with double smoked bacon, green bean and red nugget potato salad (gf) or/ Chicharron Sliders ~crispy pork belly, glazed yam, aji Amarillo aioli, and salsa criolla sliders, rocoto chili dusted yam chips or/ Yucca Bola ~cassava root croquettes filled with asiago cheese, jalapenos, and scallions, sweet rocoto chili house made jelly, and Peruvian Huancaina sauce (veg) or/ Causa Verduras ~beet root whipped and chilled potatoes, lima bean puree, pickled beets, rocoto chili dusted yam chips (veg, gf) or Pollo Anticuchos ~aji Amarillo chili marinated chicken breast skewers, brown buttered fingerling potatos, trio of aji sauces (gf) or/ Tacu Tacu ~spicy butternut squash winter stew, crispy lima bean and rice cakes, parmesan, and fried quail’s egg (veg, gf)

DESSERT
Chocolate y Café Enamorados ~coffee and chocolate pot de crème, spiked rocoto chili whip cream, canela sugared plantains (gf) or Peruvian Caramel Shortbread Cookies ~lucuma fruit crème anglaise, fresh fruit or Specialty Coffee Drink ~bartender’s daily creation (gf)

Wildtale Coastal Grill – Yaletown $40wildtale chowder (745x624) (2)

APPETIZER WildTale Corn & Seafood Chowder fresh wild seafood, spicy jalapeno fritterBC VQA Wine/Beverage Pairing:Synchromesh 2014 Riesling – Okanagan, BC – $10.00 or West Coast Caesar Salad aged parmesan, white anchovyBC VQA Wine/Beverage Pairing:Van Westen ‘Vivacious’ 2014 Pinot Gris/Pinot Blanc – Okanagan, BC – $11.00 or 

wildtale prawn cocktail

Classic Prawn Cocktail poached tiger prawns, horseradish cocktail sauceBC VQA Wine/Beverage Pairing:Bartier Bros. 2013 Semillon – Okanagan, BC – $11.00 

ENTREE Blackened BC Snapper spicy penne alla “puttanesca”, basil beurre blancBC VQA Wine/Beverage Pairing: Synchromesh 2014 Riesling – Okanagan, BC – $10.00 or 

wildtale2 (1024x768)

Surf & Turf “AAA” alberta beef striploin, tiger prawn a la plancha whipped potato, café de paris butterBC VQA Wine/Beverage Pairing Osoyoos Larose ‘Petales d’Osoyoos’ 2011 Merlot Blend – Okanagan, BC – $13.50 or

wildtale
Duo of Yakima Valley Lamb roasted lamb sirloin, risotto of braised shoulder buttered asparagus, natural pan jusBC VQA Wine/Beverage Pairing: Osoyoos Larose ‘Petales d’Osoyoos’ 2011 Merlot Blend – Okanagan, BC – $13.50 

wildtale dessert

DESSERT Bittersweet Chocolate Mousse housemade biscottiBC VQA Wine/Beverage Pairing: Burrowing Owl Coruja – $12.00 

SAI WOO – $40 – Chinatown

Head to Chinatown to Sai Woo at $40 for some unique bites in one of the most gorgeous rooms in the city.

sai woo

ENTREE – SPICED LAMB Pressed Lamb Neck, Squash Purée, Braised Shallot, Kale Chip, Sautéed Kale, Sherry JusBC VQA Wine/Beverage Pairing:Bartier Bros. Syrah 2011 Okanagan Valley or SEARED LING COD Pommes Purée, Potato Chip, Mushroom Jus , Seared King Oyster Mushroom, Confit JalapenoBC VQA Wine/Beverage Pairing:The Hatch Pinot Noir, Keremos Bench or LEMONGRASS CHICKEN Pandan Rice, Wilted Bitter Greens, Fried Egg, Pickled Cucumber, Bitter MelonBC VQA Wine/Beverage Pairing:Bartier Bros. Unoaked Chardonnay 2012 Okanagan Valley
DESSERT –  MANGO MOUSSE CAKE Purple Yam Jam, Coconut Sauce, Puffed Tapioca Pearls or CHOCOLATE PATE Dark, Milk, and White Chocolate, Almond Crust, Almond Bread, Kumquat Jam BAKLAVA Pistachio Mousse, Honey Rose Pearls, Phyllo Chip, Toasted Nuts

SIENA RESTAURANT

At South Granville’s Siena for $30 you can go Italian for a very reasonable price and they’ve got a fantastic wine list and are just small enough to give you that exceptional service.
ENTREE – Prosciutto-wrapped Natural Pork Tenderloin, with parmesan braised cannellini beans & apricot or Grilled Steelhead, with roast cauliflower purée, confit fingerling coins, peperonata or Caponata Ravioli, with tomato butter, pine nuts, asiago, crispy capers (V) or Mushroom Truffle Tagliatelle, with madeira cream, charred leeks, manchego (V)
DESSERT – Lemon Polenta Cake, with vanilla crème anglaise, raspberry coulis or Double Chocolate Torte, with blackberry chantilly, chocolate ganache
royal dinette interior

ROYAL DINETTE

Another stell meal will be had if you head to Royal Dinette $40 on the corner of Dunsmuir and Howe.

APPETIZER
Kale, Crispy Vegetables, Nahm Jim, Aromatic Herbs, Pumpkin Seed or Octopus, Pil Pil, Chorizo Spices, Yukon Gold Potatoes, Sourdough or Lamb tartare, Mint emulsion, Hazelnut, Cured Egg Yolk, Grilled Bread

ENTREE Whole Wheat Rigatoni,
Smoked Mushroom, Grainy Mustard, Pickled Cucumber or Ling Cod, Octopus Consomme, Shellfish, Rutabaga, Olives or Short Rib, Ancient Grains, Radicchio, Preserved Peppers
DESSERT Dark Chocolate Tart, Beetroot Sorbet, Cocoa Nib or Candy Cap MushroomPanna Cotta, Grand Fir Sable, Preserved Summer Berries or Apple Sorbet, Honey Sponge Cake, Jasmine Tea, Tapioca
Edible Canada

EDIBLE CANADA

Uniquely Canadian bites can be had at Edible Canada for $30 in Granville Island.
edible canada

Chinatown’s Sai Woo Restaurant Opening March 2015

Restaurateur Salli Pateman’s New Chinatown Dining Room

Restaurateur Salli Pateman, formerly of Yaletown’s beloved Section (3), is putting the final touches on a new dining destination, Sai Woo, set to open in March 2015. Located at 160 Pender Street in Chinatown, the restaurant boasts two levels: the 113-seat upper floor is home to a dining area, bar and Chef’s Table; the 75-seat lower floor features its own bar and smaller menu, inviting guests to linger long into the evening. Building on the raw potential of the area, Sai Woo is cloaked in history; its 1930’s predecessor, Sai Woo Chop Suey, occupied the same footprint, and the contemporary version is poised to become a hub of the reinvigorated neighbourhood.

Salli and a solid team of experienced industry collaborators lead Sai Woo. Award-winning bartender Justin Anello oversees the drinks lists; Shilo Francis manages front-of-house operations; and Chef Douglas Chang leads the kitchen.

Previously of West and Bambudda, Chef Chang is passionate about food rooted in regional cuisine, but isn’t afraid to take his culinary repertoire beyond BC’s backyard. He draws from dining experiences low and high, exotic and familiar; fresh seasonal foods are combined with inspiring finds from Chinatown’s inexhaustible pantry to create cuisine that speaks firmly of Vancouver’s history and people.

Complementing Sai Woo’s dishes are beverages by bartender Justin Anello. Classics and house signatures are navigated with precision using top-shelf liquors and house-made syrups. Asian influences abound in spiked Vietnamese coffee and drinks infused with exotic fruits from neighbourhood stalls. And teetotalers take note: clever takes on nonalcoholic cocktails are given due care and attention alongside their spirited brethren.

Vancouver’s Falken Reynolds along with Anna Walentowicz of Domain Creative is overseeing all aspects of the reconstruction and design process of Sai Woo’s 6000-square-foot interior, creating a chic, modern look, while highlighting its original character. Featuring Bendtsen furniture, and lighting by award-winning designer Lukas Peet, the interior exposes original character-filled brick walls and salvaged fir flooring. The exterior maintains a low profile, inviting visitors to embrace Sai Woo’s air of mystery, and encouraging the inquisitive to seek adventure behind unlikely doors.

For more information about Sai Woo, visit www.saiwoo.ca or follow the construction process on instagram @DoYouSaiWoo.

 

###