Jenn Semilla, Author at Foodology

In Bakery

Smith’s Bagelry: Turkish-Canadian bakery on West Broadway

October 10, 2019

Smith’s Bagelry opened a few months ago and is getting rave reviews from locals who visited this Turkish-Canadian bakery. Look for the bagel cart along West Broadway to find this hidden gem!

About the name: there is no Mr. or Mrs. Smith

“Simit” is a Turkish bagel. In the Ottoman Empire during the 1400s, the empire started making these bagels for the public on special days. Overtime, it became the standard Turkish street food and breakfast item sold from carts.

Smith’s Bagelry knew that they’re the only one of it’s kind in western Canada and to make it easier for customers to pronounce simit, they chose “Smith”. Now you know why it’s called Smith’s Bagelry!

Interior

The interior is well lit, has modern lines and displays historical photos of simit vendors.

Simit (Turkish bagels)

Compared to bagels we’re used to, these Turkish bagels are lighter, less doughy, has a hint of sweetness and still has a crispy exterior.

Smith’s Bagelry makes all their bagels from scratch and shapes them all by hand. (And because I always ask this…) The secret ingredient that makes their bagels extra special is grape molasses that they import directly from Turkey.

Bagel sandwiches

Lunch is their busiest period. The bagels are perfect for sandwiches. My favourite were Aspendos (smoked salmon) and Cappadocia (Montreal smoked meat).

Sweets: Éclair and San Sebastian cheesecake

The éclair have the perfect cream to bread ratio and the crushed pistachio was a good addition. I could probably eat a dozen of these.

Their San Sebastian cheesecake is a must-try! It’s light, fluffy and goes perfect with strong coffee.

Final Thoughts

Smith’s Bagelry has been open for less than six months and deserve the good reviews they’ve received. The Turkish bagels are perfect alone, but work just as well on sandwiches. They have so many sweet and savoury choices, so there’s something for everyone.

I am a big fan of their business name being a clever way to appeal and educate customers about simit (but only if you think about it). They plan on continuing to expand and refine their menu, including adding more brunch items.

Address:
191 W Broadway, Vancouver, BC

Website:
http://www.smithsbagelry.com/

In Italian

New Robba da Matti West End patio is this summer’s best kept secret

August 17, 2019

Robba da Matti recently opened a second location on the West End. It’s attached to the Buchan Hotel, located one block from Denman Street. The new location is much larger, with an elegant decor and an amazing patio.

I’m a fan of Robba da Matti Yaletown, so I was very excited to visit this location and came with high expectations.

The new spot elevates the experience even further. The street is lined with trees and as you get closer you can hear the din from patrons dining on the patio. Once through the door, you’re welcomed with glamorous warm decor and friendly staff.

Interior

The space is warm and welcoming. It feels as if all design and decor details were meticulously chosen. Rich warm colours and plush cushions adorn the interior.

Date Night Menu

We came for their Date Night Menu which lets you choose 2 antipasti, 2 fresh pastas and 2 desserts, plus a bottle of wine. It’s an amazing deal and is perfect for a date, a special occasion or a catch-up session with your favourite friend.

The dinner begins with your choice of ice or sparkling water. Kalamata olives in herbs and olive oil is served as you get your first sip of wine.

Antipasti: Burrata caprese and Mozzarella di bufala fritta

Robba da Matti take pride in their authentic Italian food. They offer fresh cheese and tomatoes, so we ordered it two ways.

Mozzarella di bufala fritta is bocconcini breaded and deep fried. If you’ve only ever had “mozza sticks” please try this to instantly feel as if you’ve been missing out on the real thing…until the very moment you savoured this dish.

Burrata caprese has fresh roma tomatoes and burrata mozzarella drizzled with basil infused olive oil from Puglia, Italy. The burrata had the perfect texture––it was solid enough to nibble, but was readily spreadable onto the bread.

Pasta: Spaghetti allo scoglio and Risotto alla pescatora

Spaghetti allo scoglio (spaghetti from the coastline) is a Venetian dish featuring fresh spaghetti tossed in chili and cherry tomatoes, then served with seafood including scallops, mussels, clams, tiger prawns and calamari. The pasta was perfectly cooked. Each bite was full of flavour and seafood.

Risotto alla pescatora (seafood risotto) is arborio rice with tiny scallops, calamari, tiger prawns, local mussels and clams. The risotto is creamy, the broth is full of flavour and they did not skimp on the seafood. It paired well with the Tolloy Pinot Grigio.

Dolci: Tiramisu and Chocolate mousse

I truly loved the chocolate mousse and couldn’t pass up the opportunity to have it again.

The tiramisu is delightful and perfectly layered.

(Side note: I wondered if there’s a “proper” way to eat a tiramisu. Am I supposed to eat it from the top down? Surely not. Or should each bite maintain the layers? Maybe the layers are for show and I’m expected to mix the ingredients? Honestly, someone please let me know!)

The Bar

The main difference between this and their original Yaletown location is the dedicated bar area and bartender.

After the meal, we visited the bar and chatted with Yaver. He’s been a bartender for over 22 years, and spent most of it in jazz clubs in Istanbul. He believes good drinks and good music can elevate any dining experience.

Ending a meal with digestifs feels like a treat. I was intrigued to learn that Robba da Matti offers in-house infused digestifs in their West End location. The limoncello was tasty!

Perhaps having witnessed me devour the chocolate mousse, he suggested that I try the Nutella martini. I insisted on just having a sip…and it was so enjoyable that I have to come back again and get a full serving.

Final Thoughts

Robba da Matti West End maintains the same great taste and service as their Yaletown location. Their date night menu continues to be a great deal for authentic Italian food. Their beautiful patio, surrounded by greenery and nestled in the residential area of the West End, is this summer’s new best kept secret.

Address:
1906 Haro St, Vancouver, BC V6G 1H7

Website:
https://robbadamatti.com/

In Cafe

Eclettico Serves Coffee and Art on Fraser Street

June 4, 2019

Eclettico is an interesting new coffee shop with an art gallery and an ongoing art installation. The atmosphere is a departure from other coffee shops because it invites you to slow down, savour your drink and take your time to peruse the artwork on its walls.

Interior

Inspired by coffee shops in Europe, Eclettico aspires to be a gathering place for people to enjoy coffee and have inspired conversations. Past the bar is the gallery, where art from local artists are featured and available for purchase.

The space is warm and welcoming. Customers can peruse the art along its walls, bond over board games available and listen to live piano music on the weekends.

Behind the bar is an ongoing steampunk inspired art installation. A new piece is added every few days, so it’ll be different with each visit.

I know you want a closer look at that cat painting, so here it is:

Coffee and Food

Eclettico was very selective in the type of coffee beans they chose for their espresso. They selected beans with low acidity, as preferred in the northern region of Italy.

Their espresso differs from other coffee shops because it’s prepared with an Italian Victoria Arduino lever press, which uses manually adjusted pressure and lower water temperature to extract the flavour. In other words, the coffee will never taste burnt. It was also interesting to watch the barista manually control the espresso pull instead of just pressing a button.

Eclettico partnered with a local Italian baker to offer fresh baked pastries every day. We tried their espresso, monthly drink special and a latte. Their selective approach to choosing the coffee bean and espresso machine makes a difference. I typically shy from straight espresso because of the acidity, but theirs was smooth and nicely complemented their pastries.

They also offer lunch options, as well as a savoury Aperitivo menu from 4:00pm to 8:00pm. We’ll have to come back to try them out!

Final thoughts

I was excited to visit because their logo has a gear shaped like a cat wearing a bowler hat and a monocle.

It was a pleasure speaking to the owners to witness their passion talking about the concept they’ve envisioned for Eclettico. It would be interesting to visit every few months just to see the progress on their ongoing wall art!

Website:
h ttp://eclettico.ca/

Address:
4172 Fraser St, Vancouver, BC

In Cafe

Sweet Obsession cakes and their secret ingredient

May 22, 2019

Sweet Obsession in Kitsilano offers fine desserts and delicious cakes since 1993. Their passion for quality ingredients ensures their regulars keep coming back for all their special occasions and when a day calls to treat yo’ self. After my first visit, I can confidently say that I loved all of the cakes I tried and they’re definitely worth a visit.

When I asked what makes Sweet Obsessions different from other dessert shops, the manager beamed and said, “A woman picked up a cake for her daughter’s wedding yesterday. She said it’s the same cake she got from us for her wedding more than two decades ago.” In other words, Sweet Obsessions has become part of some family’s traditions.

Interior

Most of the interior space is occupied by cakes, baked snack packs and the coffee bar. There are a few tables available but they were filled-up for the duration of our visit. Luckily, there were a few tables outside and it was warm enough to eat on their patio.

St. Honore

This cake’s description reads like a list of things I love: puff pastry, choux balls filled with vanilla pastry cream & chocolate mousse, drizzled with dark chocolate. It’s impressive to look at and it’s delicious in every way!

Triple Chocolate Mousse

This is one of their most popular cakes. It has layers of dark, mocha and white chocolate mousse. Even though it’s a mousse cake, each layer is rich in flavour and very decadent.

Fruit Tart

Chocolate brushed pastry, filled with chocolate mousse, custard cream & topped with fresh fruit. The custard cream is perfect, but pastry shell is my favourite part of this dessert.

Passion Fruit Flan

Featuring passion fruit custard in a pastry shell. It’s light and fruity, better yet the candied citrus peel is made in-house!

Beverages: Mango smoothie and Matcha tea

I really love mango and I really love matcha, so I chose both.

The matcha tea wasn’t too sweet and was a delightful pairing while eating cakes.

Smoothies come in four flavours: raspberry, mango, strawberry, blueberry. It was a refreshing drink after eating the decadent desserts.

Final Thoughts

If you’ve read this far, I’ll share their secret. I loved the various crusts in all their cakes; each were slightly different but all had the perfect texture and taste. I asked what makes it delicious and the answer is, unsurprisingly, butter. Knowing it’s much more than that, I pressed for more information. I learned that in addition to the quantity they use, not all butter is created equal. Sweet Obsession uses New Zealand butter which boasts higher butterfat content than those readily available in Canada.

Sweet Obsession is a destination spot–it’s not located on a shopping street or on a major intersection–but they’ve been open for over 26 years. There are two owners: one is a passionate baker and one is a stickler for good customer service. In speaking to the manager, I also learned that most of their kitchen crew have been together for nearly two decades! The result is a shop that prides itself in the quality of its food and keeps their guests craving for their cakes again and again.

Address:
2611 W 16th Ave, Vancouver, BC

Website:
http://www.sweetobsession.ca

In Downtown

Donnellan’s Chipper is your next drunk food stop in Vancouver

February 7, 2019

Donnellan’s Chipper opened just over a month ago. Many Irish expats already know about them because it’s the only place in Vancouver that serves McDonnells Irish curry sauce over fries. Strategically located on Granville Street by the late night clubs, Donnellan’s offers the perfect after-party drunk food.

Interior

The interior is well-lit and open. The front half of the space have bar height stools and tables, whereas the back half have wall booth seating. There is a bar setup in anticipation for their liquor license, which they expect to receive soon.

Orders are placed by the bar, then food is picked-up by the kitchen and passed-through.

The most popular items on their menu are their specialty fries. They take pride in their fries which are made in-house using Kennebec potatoes that are cut with a custom made chipper to ensure the correct thickness. Once cut, it’s soaked overnight to draw out the starches to achieve the fluffy texture, then cooked until golden brown

Here’s what we tried:

Curry cheese fries

This is their most popular menu item and is a favourite amongst expats. Donnellan’s Chipper imports McDonnell’s curry from Ireland. It’s a curry that’s not spicy, in fact it’s a bit sweet, and compliments their fries really well.

Garlic cheese fries

Another favourite by the regulars is the garlic cheese fries. The garlic sauce is concentrated and is very tasty. This was my personal favourite.

Battered burger and battered sausage

The battered burger and sausage are their signature items. It’s a simple and effective snack; it’s a burger or sausage that is battered, deep fried, then served wrapped in paper for portability…or simply held on one hand while downing a beer with the other.

Chicken Fillet Burger and sides

The Chicken Fillet burger was great! It was the only meat item we had that wasn’t deep fried. To be honest, I don’t have a picture because I ate it too fast. It’s grilled chicken breast with mayo and lettuce between two burger buns. Yes, it’s very similar to McDonald’s McChicken, but Donnellan’s version is juicy and satisfying.

Donnellan’s is very proud of their fries and the way they make it. We ordered a side of regular fries and I’m glad to say that they can stand on their own. We were told our meal wouldn’t be complete without a side of mashed peas, so we tried it and we liked it too.

Final thoughts

Donnellan’s Chipper offers a great selection of unabashed deep fried, guilt-free tasty food. Their items are great for sharing with a group of friends.

If you are drunk from a night of partying or just need to load up on carbs, give them a try. I can see myself nibbling on a battered burger while waiting for a cab along Granville Street.

Address:
1224 Granville St, Vancouver, BC

Facebook:
https://www.facebook.com/pg/donnellanschipper/

In Italian

Robba da Matti: Date Night in Yaletown

January 16, 2019

Robba da Matti feels like the small, cozy restaurant you found by chance on a stroll while on vacation that became the highlight of your trip.

They offer authentic Italian food with signature ingredients flown in from their suppliers in Italy. The menu features a combination of specialties from the two chefs’ regional origins: one is from Rome and one is from south of Puglia.

Interior

The space is cozy. There were about 22 chairs inside the main dining area and about as many in the enclosed, heated patio.

You can see, smell, and hear your food being made. It’s small but it’s not cramped–the simple decor, warm lighting, open kitchen, and well choreographed dinner service by the staff provided a very comfortable ambience.

Date Night Menu

We were invited to try their Date Night menu, which include your choice from the antipasti, pasta and dessert menu, plus a bottle of wine.

The Date Night offer is part of their regular menu, but it is perfect for Valentine’s Day, a celebratory date night, or when you want to treat yo’ self to an amazing Italian dinner. It’s also a great way to try multiple items in their menu.

Upon placing our order, we were provided olives and our wine.

Proscuitto & Burrata

The date night menu includes 2 antipasti, Yaletown antipasto or proscuitto & burrata to share. We chose the proscuitto & burrata since it features one of their signature ingredient.

Robba da Matti import their signature burrata mozzarella directly from Puglia, Italy. It’s creamy, fresh and pairs perfectly with the prosciutto. The bread is served warm. It’s a good size to share between two people.

Osso buco & rissotto alla Milanese

This classic dish from Milan is hearty and full of rich flavours. The braised beef shank is cooked for up to 14 hours, and has the texture and depth of flavour that can only be achieved with cooking it slowly. The saffron risotto was perfectly cooked, it was creamy but still had some bite. I was pleasantly surprised that the saffron did not overpower other flavours. The gremolata cuts through the rich flavours and brightens the dish. If you’re eating this, please don’t forget to eat the bone marrow!

Pappardelle “Rosche Rosche”

This is a dish I will keep ordering. The meat and sauce is cooked for 8 hours, then served on a bed of pasta made in-house. It’s hearty, delicious and tastes like quintessential comfort food. The braised beef short rib melts in your mouth, and the sauce adheres nicely to the pasta so each bite is full of flavour. Please try this dish in your first visit.

Lavender crème brûlée and mousse di fragole

The date night menu also includes two dessert items. I usually opt to share one dessert item with my partner, so this is such a treat!

The crème brûlée had a delicate lavender flavour. The extra thick caramelized sugar crust on top balances the herbal taste in the custard.

The mousse di fragole is a family recipe from one of the chefs. It’s a chocolate mousse made with dark Belgian chocolate and topped with…even more dark chocolate. It’s airy, flavourful, and a must-try for dark chocolate lovers.

Final Thoughts

The date night menu from Robba da Matti offers great value for amazing authentic Italian food. It’s perfect for having your favourite and trying something new!

The portion size is generous, and does not compromise the quality and taste. Their service was wonderful and all servers seamlessly tended our table. My final advice would be to order extra bread on the side, so you can use it to sop up the remainder of your pasta sauce.

Address:
1127 Mainland St, Vancouver, BC

Website:
https://yaletownlantipasto.com

In Japanese

Hida Takayama Ramen in Vancouver: Review

January 4, 2019

Your next favourite ramen might be from a food court.

It’s a bold claim, I know. Vancouver loves ramen and throughout the years, there had been a trend of using heavy broth full of flavour. It’s absolutely delicious but they leave you reaching for water hours after your meal.

Hida Takayama Ramen sets itself apart by offering a lighter broth with the same depth of flavour achieved by their special mix of dashi and broth.

A Hidden Gem

Hida Takayama Ramen is a hidden gem inside the Robson Public Market food court. Its original owner wanted to retire and two of its loyal customers stepped up to take over. Reg and Ping are owner operators of Yui Japanese Bistro, and they now also own Hida Takayama Ramen.

They kept the old recipes, but have made improvements to the taste and prep procedures to ensure a consistent experience. The previous owner continues to be their supplier for noodles and gyoza.

Original White Sesame

Hida sesame broth, chashu, white sesame, bamboo shoot, green onion.

Basic Spicy Miso

Hida signature broth, chashu, seaweed, bamboo shoots and green onion. This was my favourite!

Traditional Hida Chuka

Clear chicken dashi broth, chashu, bamboo shoot, green onion and seaweed. The broth looks simple, but there are layers of umami and salt that makes this special.

Tantanmen White Sesame

Hida signature broth, spicy ground pork, pickled ginger, ginger onion and black fungus. It’s good, it’s rich and the topping is so flavourful.

Gyoza

Hida Takayama’s gyoza is made with premium kurobuta pork and is still supplied by the original owner. They’re a great side to the ramen, but I would love it more if it had better texture with a crispy bottom.

Final Thoughts

Hida Takayama Ramen is a great addition to the Vancouver ramen scene. Its new owners have improved the taste and consistency, but kept the style of its original humble beginnings.

The noodles have a great bite and goes with all of the broth options available. Their egg is perfectly cooked, so go ahead and add a side of egg with your order.

We completely overlooked it when we visited, so learn from our mistake and take advantage of the free parking for patrons in the basement of Robson Public Market.

Address:
1610 Robson St #203, Vancouver, BC

Website:
http://hidaramen.com/

In burger

The Shop at Two Rivers Meats in North Vancouver

November 16, 2018

The Shop is an eatery and butcher shop under one roof at Two Rivers Meats in North Vancouver. We were invited to try their winter menu, which features their specialty meats and seasonal produce available from local suppliers.

Interior

The space is bright and welcoming. The left half is an eatery with an open kitchen and family style seating.

The other half is a butcher shop with an array of ethically and sustainably raised meats. Two Rivers Meats proudly offer meat products from farms all over BC & Alberta who “raise their animals in open spaces without the use of antibiotics and growth hormones.”

Help yourself to popcorn while you wait for your order!

65 Day Dry Aged Beef Burger

Their signature item is the 65-day dry aged beef burger, which is served with aged cheddar, charred tomato, zucchini pickles, iceberg lettuce, and white BBQ sauce in a brioche bun. We opted to add bacon.

This burger is delicious! There’s a depth of flavour in dry aged beef that is hard to describe but is easy to distinguish by taste. The bacon is good, but this burger didn’t need it. It’s great as-is.

As a side, The Shop offers Tallow Fries and I recommend that you get them each and every time you visit. (Fun fact: McDonald’s Fries were originally fried in tallow–it’s now made in vegetable oil…and additives to mimic the taste of beef tallow.)

Sausage Platter

The sausage platter is good for sharing and the selection rotates every other day based on the season and availability. It’s served with pickled onions, zucchini pickles and mustard. The pickles are fresh and are made in-house.

When we visited, the three sausages featured were Buffalo Chicken, Toulouse and Chaurice. This is a great option if you’d like to try their sausages or to share with the table.

Two Rivers Ramen Bowl

The Two Rivers Ramen is miso bone broth, soft poached egg, bean sprouts, noodles, charred garlic chili oil, spiced nori, crispy pork and green onions.

Ramen in a butcher shop?! I was initially suspicious, until I realized they have a ready supply of bone, marrow and fat to make an amazing soup broth.

The miso bone broth in this ramen is rich, buttery and tastes amazing. The noodles has a good bite and the garlic chili oil topped egg was a nice touch. It was perfect on a rainy day. My only hesitation about this dish is the five-spice crispy pork which overpowered the taste and did not complement the soup. Next time I visit, I’ll ask if there’s another meat option available or simply ask for the crispy pork on the side.

Final Thoughts

Two Rivers Meats have supplied Vancouver retailers and higher end restaurants for over a decade. Their meat is from BC and Alberta farmers who make sure their animals are raised ethically and sustainably. Best of all, they’re making it available for everyone to easily purchase and taste these products at The Shop.

Their menu is solid and the food tastes great. They’re a great option if you’re considering eating less, but better sourced meats. It would be an afternoon well-spent to drive up to North Vancouver, try their burger and fries, then purchase a selection of their sausages for the week ahead. My only regret is that I forgot about the cookie, so I’ll need to come back and try it.

Address:
180 Donaghy Ave, North Vancouver, BC

Website:
https://tworiversmeats.ca/the-shop/

In Brunch

Huevos Dias is Fayuca’s new brunch menu

November 6, 2018

I thought Yaletown’s Hamilton street would be bustling on a weekend brunch hour. Instead, it was quiet and empty. Early morning yoga, barre and spin cyclists silently stream out of the studios after their classes. A brunch spot is needed for this area and Fayuca is stepping up!

Huevos Dias is Fayuca’s brunch menu served every Saturday and Sunday from 9am to 3pm.

Juices

Fayuca has a great selection of brunch cocktails, but we opted to try their non-alcoholic drinks. Jugo Verde was refreshing and tasted very healthy. It has cactus, parsley, celery, pineapple and orange. Licuado is whole milk blended with fruit and cardamom which was very tasty.

The Food

Chilaquiles

Crispy tortillas in salsa verde, two fried eggs, beans, onion, creme fraiche, avocado and feta cheese. These are breakfast nachos with an egg on top (which makes everything better)! This would be good to share with the table, to pick at as you drink and chat. Or eat it by yourself because it’s a mix of everything you love in one bowl.

Mexican Benny (Benny Mexicano)

I needed to try their take on the classic eggs benedict. Benny Mexicano features two poached eggs on crispy corn sopes with pork carnitas and hollandaise.

The corn sopes has more bite and texture than your typical english muffin, but it’s not dry because of the rich blend of hollandaise, avocado and yolk slathered on top. The toasted pumpkin seeds impart a nice nutty flavour.

It’s served with a salad with a tart dressing which help cuts through the rich flavours from the benny.

Birria “Hangover Stew”

Jalisco, Mexico is known for tequila and for birria stew. Putting these two concepts together is perfect, because this makes for a really good hangover cure.

Fayuca’s Birria is a traditional spicy brisket stew with crispy tortilla, onion, cilantro and limes. Squeeze a healthy dose of lime juice and sprinkle the crispy tortilla on top for a filling, savoury meal. This stew would be good any time of the day, especially while it’s dreary and raining.

Final Thoughts

Part of the immigrant experience is recreating your beloved foods using ingredients that are available in your new home country. Beyond the taste, food is tied closely to memories, culture and identity. Fayuca applies the same approach in their brunch menu. The food draws upon their childhood memories from Northern Mexico—the gatherings, the fun and the flavours—and expresses them through Pacific Northwest ingredients. I really love this concept and it’s so well executed.

The Yaletown restaurant strip on Hamilton is oddly devoid of early weekend brunch spots and Fayuca is filling that need. If you’re hungry after your morning exercise or if you’re rolling out of bed after a hard night out, indulging on filling and flavourful brunch at Fayuca is a solid choice.

Address:
1009 Hamilton St, Vancouver, BC

Website:
https://www.fayuca.ca/

In Chinese

Hon’s Wonton House: Olympic Village new menu

October 4, 2018

We’ve already visited and reviewed Hon’s new Olympic Village location. We went back when they invited us to the media event and introduced their updated menu. We also learned that a new location will soon open near the Commercial and Broadway area.

The new menu

Hon’s Wonton is adding a few more items to their menu. New ingredients include bbq pork, curry sauce, and “vegetable bites” (seitan). The update includes:

BBQ Pork on Rice

The meat is tasty and had good caramelization, but the sauce is very salty. I would try to ask for the sauce on the side so you can control the amount.

Curry Beef Brisket On Rice

This dish is simple and tastes exactly what you would make at home. It’s a good option if you’re way too tired after work to make a hearty meal.

Sweet & Sour Veggie Bites on Rice

The sweet and sour sauce is good, but I expected the seitan to be crispy since it’s deep-fried before covered in sauce. Fun fact: Hon’s is the largest supplier of seitan in North America.

Same taste, new approach

We learned at the media event that the menu was created with the belief that restaurants must adapt and change to remain relevant. To cater to modern patrons, Hon’s seafood ingredients are Oceanwise and their beef is Canadian AAA. Additionally, they have a vegan option featuring seitan as the protein.

Final thoughts

Hon’s differentiates itself from the typical Chinese restaurant by offering a streamlined menu. I was very pleased to learn that they are using sustainable seafood and quality Canadian beef. It was also a nice surprise that they offer a vegan option.

We have to mention that the taste and quality in the food offered during the media event differs from our experience when we visit Hon’s on a normal day. The pork potstickers we tasted at the event was crispy, whereas our previous experience was not. Operational consistency is a challenge for many restaurants and I hope that Hon’s can regularly make their signature items the same, for each and every visit.

Address:
25 E 2nd Avenue, Vancouver, BC

Website:
http://www.honswontonhouse.com/

In British Columbia

When Poultry Meets Wine

September 1, 2018

We were invited to a pop up dinner hosted by Fraser Valley Specialty Poultry (FVSP), in partnership with Edible Canada, Ripples Winery and BC’s Buy Local program. The menu was created by Chef Tobias Grignon which featured locally sourced, grown and harvested ingredients from local farms. Poultry and wine were paired by sommelier Ashley West of Sommelier at Home.

When Poultry Meets Wine

It’s time to go rethink what we know about poultry and wine pairing. Poultry has white meat and dark meat, so don’t limit yourself to believing all poultry should always be paired with a specific wine. Beyond the meat, the way poultry is prepared and cooked can make a difference in what wine it pairs with.

Chicken is white poultry and is almost always paired with white wine. On the other hand, squab, duck, turkey, and goose are red meats with rich flavours which are complementary to the tannins in a medium bodied red wine.

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The event was was very educational. Joe Falk, general manager at FVSP spoke to us about the company’s history and the importance of buying from BC farms and suppliers.

Sommelier Ashley West educated us throughout the evening on how to pair poultry and wine. She encouraged us to consider other type of wines available locally, such as BC berry wines. We also met the owners and farmers from Ripples Winery.

It was great to see the people that made the event’s food and wine possible.

Canapés

Poultry: Crispy Duck Hearts with garam masala honey, ginger, and aioli. Duck Liver Pate with truffle and stone fruit compote on sourdough.

Wine: Radiance, a sparkling blueberry wine

Both the duck hearts and the duck liver pate were very rich flavours, but the sparkling blueberry wine cut through the fat and earthy taste.

Cooking demo

Chef Tobias Grignon demonstrated how to prepare the Butter Poached Free Range Chicken Breast, which was our main course. He challenged us to reconsider how to prepare chicken. Instead of using high heat to char the meat, he showed us how to cook it at a low temperature to keep the moisture and flavour. He also encouraged us to try golden beets, and to search for ingredients grown and harvested from farms near us.

Salad

Poultry: Fraser Valley Smoked Duck Salad featured endive, apple, pistachio, duck egg, and chervil.

Wine: Cheam, white wine blend

The duck egg and the smoked duck flavours were balanced by the slight bitterness in the endive. The white wine blend was delightful and paired nicely with the contrasting flavours within the salad.

Mains

Sommelier Ashley West successfully illustrated how wine and poultry pairings can be either complementary or contrasting. To do so, she paired the same fruit table wine for the white meat and the dark meat poultry.

Poultry: Butter Poached Free Range Chicken Breast was served with golden beets, red grapes, fingerling chips, tarragon, and topped with crispy chicken skin.

Wine: In-tem-per-ance, a fruit table wine

This poultry and wine pairing is complementary. The sugars in the honey drizzle and golden beets mirrored sweetness of blueberries in the wine.

Poultry: Grilled Squab was served with chermoula, white bean croquette, parsley and drizzled with buckwheat honey.

Wine: In-tem-per-ance, a fruit table wine

This poultry and wine pairing is contrasting. The full-bodied taste and tannins in the wine cuts through the butter and fat of dark meat like squab.

Dessert

Dessert: Roasted Okanagan Peaches was served with brown butter cake and crème fraîche, then garnished with fresh basil.

Wine: Cu-pe-re, a fruit dessert wine

Sommelier Ashley West taught us to “always pair a sweeter wine with your dessert.” So go ahead, treat yourself and order another glass to pair with your dessert!

About Fraser Valley Specialty Poultry

Fraser Valley Specialty Poultry (FVSP) is a 5-generation family farm that has provided poultry to Vancouver since the early 1970s. If you’ve ever eaten barbequed duck in Vancouver’s Chinatown, you’ve tasted FVSP products!

Recently, they’ve expanded their poultry product line to offer: duck, goose, turkey, certified organic chicken, Loong Kong (Taiwan) chicken, squab, and now ready-to-eat poultry products.

New FVSP Ready-to-Eat products to try

Fraser Valley Specialty Poultry have two new ready-to-eat products that are delicious, easy to serve, and pairs nicely with beer or wine. Both are made with Pekin Duck raised without the use of antibiotics.

Smoked Pekin Duck Breast is gently smoked and rich in flavour. It pairs well with squash and winter greens, or sliced and served in a charcuterie board, or simply as a main dish.
Duck Farmer Sausage can be enjoyed grilled, pan-fried, or served cold. It would be delicious thinly sliced on top of a baked crostini, paired with farm fresh chevre and your favourite stone fruit jam.

They’re available for a limited time at Edible Canada shop until September 30, 2018. Don’t miss out, get them now!

In Cafe

SweetHoney Dessert: Now Open in Richmond

August 26, 2018

SweetHoney Dessert is a new Hong Kong style dessert restaurant in Richmond. It’s tucked away in a small plaza near Aberdeen Mall. They serve many hot and cold soup based dessert items.

SweetHoney Dessert takes pride in preparing all ingredients in-house daily. They let us know that they don’t use powdered additives, instead they grind the raw ingredients in their kitchen. This extra step makes a difference in taste, texture, and quality. The morning is spent doing prep, then they open at 3:00pm until 12:00am everyday.

SweetHoney Dessert Richmond is part of a franchise that have over 600 locations in China, over a dozen in California, and now its first location in Canada.

Interior

The interior is cute, well lit, and welcoming. It’s a large space with plenty of comfortable seating. As part of a franchise, the look and feel is consistent with other locations throughout North America.

Mango, Strawberry, and Durian Pancakes

SweetHoney Pancakes is fruit and fresh cream wrapped in surprisingly thin crepe. The wrap is so delicate, there is one dedicated staff trained to make them.

We tried mango, strawberry, and durian. My favourite was the strawberry, which had sesame flecks on its wrapper and provided a flavour contrast.

Durian and Thai Black Glutinous Rice

Fresh durian and black glutinous rice ball are served on vanilla “frost”. Frost is a semi-sweet sauce that is half liquid, half very finely shaved ice. It looks liquid but retains a slushy texture as you eat it. The durian is flown in from Thailand.

Mango with Grass Jelly in Vanilla Frost

This is one of their most popular items. It’s served with a generous amount of fresh, ripe mango. The grass jelly and their signature vanilla frost is a great combination.

Mango Pomelo Sago Tofu Pudding

These are all ingredients that I know and love together. SweetHoney makes its own tofu in-house, which was very delicate and semi-sweet. The pomelo bits were a burst of flavour. It’s cool, refreshing, and is easily my favourite item on their menu.

Sesame and Almond Soup with Glutinous Rice Balls

SweetHoney also serve warm dessert options. They toast, grind, and make all the ingredients in this dish within their kitchen. It’s tasty, comforting, and would be a perfect cold, weather treat when fall arrives.

Final Thoughts

I visited during the heatwave and the cold desserts were a perfect way to cool down. The fruits were all very fresh and juicy.

Fair warning: the portions are large, and because the warm soup can be quite filling, make sure to bring a friend or two. Treat it like dimsum, more people means more options!

SweetHoney Richmond is slightly difficult to find because of the parking lot layout, but it’s worth visiting. They offer so many ingredient variations and options, that everyone can find something they will like.

Address:
160 4200 No 3 Rd, Richmond, BC

Website:
http://www.sweethoneydessert.com/

In Event

Dining at the Nat: Pulled Pork Tottine, The Nat Bat, and Oreo Churros

August 22, 2018

You don’t have to choose between classic baseball snacks and gourmet food while watching the Vancouver Canadians play at the Nat Bailey Stadium. You can have both!

We were invited to a media tour to try their 2018 menu. Chef Dallas took us to all the food cart locations throughout the stadium. Each area serve and specialize in different foods. There’s no shortage of the classic snacks like peanuts and Cracker Jack, or popcorn, hot dog, corn dog, and beer.

But if you want a meal, here’s what to eat at the Nat:

Nachos Grande

Nachos Grande is available in the main concession area. It’s piled high with brisket, olives, jalapeños, tomato, sour cream, salsa, and cheese.

If you don’t want to line-up at the concession area, head to the food carts by the third base where they offer creative culinary and beverages options.

Drinks

Craft Corner offers a rotation of craft beers on tap.

Head up the stairs leading to the Hey Y’all Porch for The Keg Caesar Bar.

When you find the caesars, immediately next to it is the only food stand that serves the following gourmet ballpark favourites.

Pulled Pork Tottine

Pulled Pork Tottine has Cavendish tater tots, smoked pulled pork, gravy, cheese curds, green onion, and sour cream. (A tottine is a poutine with tater tots instead of fries.) It’s perfect for bite-sized snacking throughout the game.

Double Pig Smoked Mac n’ Cheese.

This dish is loaded with rich flavours, so be prepared to share or drink it with a good hoppy beer from the Craft Corner.

The Nat Bat

The Nat Bat is a massive turkey leg that is brined for 36 hours, then smoked to perfection. There is enough meat to share, but you can also gnaw on it by yourself for all nine innings.

The Yard Dog

The Yard Dog is only available from the food cart by the third base near the Hey Y’all Porch. Bring a friend because it takes two people to carry and apply all the condiments of your choice.

What new this year?

Sweet Tea

Sweet Tea is kept simple with black tea and sugar, because you don’t mess with a classic.

Oreo Churro

Oreo Churro is perfect. To be honest, I dislike the cream in the Oreos cookies (fight me!) but the filling in this churro tastes like melted marshmallow. It’s good, it’s not too sweet, and it’s addicting. This is your new favourite dessert at the Nat.

Group parties

Watching the Vancouver Canadians play at the Nat is a great option for parties and corporate events. In fact, there are two areas perfect for it.

Telus BBQ in the Park is located by the first base and accommodate large groups (up to 400). It’s equipped with its own bar! Food is offered as a buffet which include: Red Nugget Potato Salad, Cracked Black Pepper Coleslaw, Baby Spring Greens, Corn on the Cob, Herb and Garlic Roasted Chicken, Bacon Cheese Burger, Char Grilled Hot Dog & Bratwurst Sausage, BBQ Smoked Brisket Mac n’ Cheese, as well as freshly baked cookies and an assorted dessert bar.

The Hey Y’all Porch by the third base seats up to 200 people and offer unlimited ice cream, so it’s a great spot for kids parties.

Final Thoughts

When you’re watching the Vancouver Canadians, make sure to visit the food stands by the third base if you want gourmet ballpark meals.

I’m glad to find out that the culinary team at the Nat Bailey Stadium continually create culinary options beyond the classic concession choices. The menu is refreshed yearly and only the popular items get to stay, so keep ordering your favourites!

Address:
4601 Ontario St, Vancouver, BC

Website:
https://www.milb.com/vancouver

In Brunch

Sai Woo: Now Serving Weekend Brunch

August 9, 2018

Sai Woo serves casual Asian fusion food in Vancouver Chinatown. Its architectural details and artwork honour the building and area’s history. The original Sai Woo Chop Suey opened in 1925 and was a local favourite for decades, until it closed in 1959. As before, a bright coloured rooster neon sign welcome today’s patrons.

They invited us to try their new brunch menu. Unlike its previous iteration, it veers away from any Western cuisine influences. Instead, it features breakfast flavours from Chinese, Korean, Vietnamese, and the Pacific Islands.

Interior

Sai Woo is a beautiful space and the food is always plated with intent. But to be candid, their brunch menu is savoury, filling, and is perfect after a great night partying. If you’re hungover and need something to tide you over, or if you want to keep the party going, they can make both happen.

Sai Woo Style Congee

Sai Woo Style Congee with vegetable medley, fried shallots, with asian herbs. This can be ordered with prawns or pork, as an add-on.

House Made Spam Musubi

First, let’s all pause to agree that everything breakfast tastes better with an egg on top. The House Made Spam Musubi includes toasted nori, pickled vegetables, and fried egg.

House Made Spam Musubi

Chinese Style Omelette has Chinese spiced vegetables, asian slaw, and shaved vegetables.

Steamed Korean Scallion Pancakes

Steamed Korean Scallion Pancakes with braised pork, salsa verde, and fried egg.

Final Thoughts

Sai Woo offers their brunch menu Saturday and Sundays from 11:00am to 3:00pm. Their menu dares to go beyond dim sum and offer flavours different than the typical brunch fare. It’s brunch that can appease both the hungry and the hungover who find themselves in Vancouver Chinatown.

Address:
158 E Pender St, Vancouver, BC

Website:
https://saiwoo.ca/

In Commercial Drive / Grandview

Poke Five: Lighting Up Commercial Drive with a Taste of Hawaii

August 2, 2018

Poke Five is Commercial Drive’s newest poké restaurant. It has five owners, five signature bowls, and will officially launch on August 18, 2018. We were invited to their soft launch opening to get a sneak peek of what they have to offer.

Interior

It’s a fairly small space, but one that is well designed to show-off all their fresh ingredients and let you watch your poké bowl being made.

Akuma Tuna Poké Bowl

Akuma Tuna is an aburi poké bowl that has ahi tuna, avocado, kimchi, wasabi tobiko, teri-mayo, shoyu egg, green onions, and matchasabi aioli.

The aburi ahi tuna, avocado, and shoyu egg makes this dish very filling.

Make your Own Bowl

We tried to make our own bowl and chose some unique ingredients they offer.

Base: citrus kale. Protein: shrimp, crab, and scallop. Ingredients: cucumber, watermelon, lychee, edamame, avocado, and shredded carrot. Sauce: teri-mayo. Topping: crispy ramen and tempura bits.

We made sure to try ingredients we’ve never seen elsewhere, including lychee and watermelon. Initially, it sounds odd but they were refreshing and complementary to the seafood taste.

Hoochy Booch Kombucha

They serve craft kombucha on tap! We tried the Mango Ginger Fizz and Cucumber Mint Fizz. Both were very refreshing and pairs well with poké bowls.

Final Thoughts

Their poké bowls are loaded! It’s not quite two meals, but it’s a very large serving so come hungry.

Poké Five is experimenting with unique ingredients that differentiates them from other poké restaurants in Vancouver. I would love to see which ingredients make it to the final menu for their official launch, and if they continue to offer seasonal ingredients.

There are many developments being constructed near the Commercial-Broadway area, and Poké Five is in a great spot to take advantage of the upcoming population increase.

Address:
2247 Commercial Drive, Vancouver

Website:
https://www.pokefive.com/

In British Columbia

Creating a Stylish and Functional Kitchen with Best Buy Canada

July 26, 2018

SAVOUR was a pop-up restaurant event featuring decadent dishes by Chef Ned Bell that were prepared using premier appliances from Best Buy Canada. It was a beautiful multi-course dining experience that successfully showed how technology and culinary talent comes together for a memorable meal.

Chef Bell’s culinary approach is marked by an ethos of sustainability. The menu was thoughtfully curated to include Ocean Wise seafood and fresh ingredients from local suppliers. He insists that when preparing a meal, “buy great ingredients, buy great kitchen tools and appliances.”

The evening started with a cooking demonstration. Using the LG Convection Freestanding Smooth Top Induction Range that almost instantly heated the pans, Chef Bell easily browned the halibut.

He cooked peas with white wine, then poured it into a Vitamix Ascent stand blender which silently puréed the mixture–he didn’t need to speak up while it was on.

5 Tips to Create a Stylish Kitchen

Smart Appliances can make your kitchen functional and stylish
Technology integrated kitchens allow you to control settings and receive notifications from your smartphone, save money and energy, as well as communicate with one another. Just like the LG Instaview French Door Refrigerator or the LG Built in Dishwasher with Stainless Steel Tub and Third Rack. They both use the LG SmartThinQ App.
Add pops of colour using countertop appliances
Adding splashes of colour with appliances can create eye-catching focal points in the kitchen. Especially in apartment living with limited storage space, its a good way to turn countertop items into art like the KitchenAid Custom Stand Mixer that comes in many vibrant colours. My personal favourite is the bright red colour.
Use paint to modernize cabinets
If your cabinets are old and outdated, add a splash of colour like using greys, blues and green variations as a cost-effective solution rather than replacing them. If you have large appliances, keep their colours in mind so it doesn’t clash.
Replace old upper cabinets with open shelving
Open shelving opens up the space and can show off any gorgeous dishware and small appliances you have. You can even add seasonal decor to transform the look season to season. For an extra pop of colour, add wallpaper to the wall behind the shelves so it becomes a focal point in the kitchen.
Refresh your kitchen look with bold decor
Look for functional appliances, dishware, and wall art to revamp your kitchen. By adding accent pieces like vases or container with contrasting colours and geometric shapes, you can create a huge visual impact without hurting your budget.

Now, lets get down to tasting the delicious dishes made by Ned Bell.

Local Asparagus Salad

Immediately following the demo, we started our meal. First served was Local Asparagus Salad with Spring Lettuces and Green Goddess Dressing.

Crab and Coconut Soup

Next was Crab and Coconut Soup with Lime and Chilis.

Halibut

The main course was the recipe he effortlessly prepared during the cooking demonstration: Halibut with a Composition of Peas and Truffle Dressing.

Seaweed and Milk Chocolate Brownie

Throughout the evening, Bell was an attentive host who shared interesting anecdotes. To introduce the dessert course, he shared with us that he originally went to culinary school with the intent to be a pastry chef. He believes that good chefs care about their guest’s entire experience and explained that “pastry is the beginning of a meal, which starts with a fresh loaf of bread. And dessert, often pastry, is the end of the culinary journey.”

He didn’t hesitate to make a (sea)weed brownie joke to introduce the last dish, Seaweed and Milk Chocolate Brownie with Salted Caramel Foam.

Final Thoughts

Chef Ned Bell and Best Buy Canada made SAVOUR an extraordinary culinary experience. Through the event, they challenged us to experiment and create meals using sustainable ingredients, as well as showed us how premiere appliances that can make cooking easier while keeping the kitchen stylish and functional.

In Kid Friendly

Rocky Mountain Flatbread : New Summer Menu, Vegan “Cau” Cheese, and Fresh Ingredients

June 29, 2018

Rocky Mountain Flatbread just launched their new summer menu which features fresh, local ingredients. Since it is the perfect time to get amazing produce in and around the city, they really do their best to highlight these items. The summer menu is akin to shopping at the farmer’s market, getting the best seasonal ingredients, and knowing how to combine it all to create delicious salads, pastas, and pizzas.

Heirloom Avocado Toast

For me, the highlight is seeing the consideration they put into selecting their ingredients, including using the right tomato for a dish. For example, the Heirloom Avocado Toast featured sliced red and yellow heirloom tomatoes, while the Fire Roasted Pizza had multi-coloured cherry heirloom tomato. It is also topped with sunflower sprouts and hemp hearts.

Fire Roasted Pizza

Rocky Mountain strives to offer nut free, gluten free, and vegan options. New to the summer menu is the Vegan “Cau” Cheese, their house-made vegan, nut-free cheese substitute made from cauliflower. It was used in the Vegan Fire Roasted Pizza, Harvest Farmer Pizza and the Plant Based Summer Green Salad.

Chorizo and Cod Pizza

While there’s an emphasis on fresh greens and vegetables, there is no shortage of options for omnivores. My favourite dish was the Chorizo and Cod Pizza, which starts with a spicy tomato base, chorizo, bell pepper, red onions, sun-dried tomato, mozzarella, and green onions, then topped with pan seared Ocean Wise cod. It’s packed with flavours, textures, and just the right amount of heat.

Fig and Goat Cheese Salad

Rocky Mountain salads are always tasty, always piled high, and the Fig and Goat Cheese Salad was no exception. It features assorted greens, cucumbers, tomatoes, and red onions tossed in Black Mission Fig dressing, then topped with sliced figs, goat cheese crumbles and Vancouver-grown sunflower sprouts.

Final Thoughts

The Rocky Mountain Flatbread’s summer menu is now available and it’s a great spot to take those who love pizza and salads. Rocky Mountain Flatbread has always been known for a space that is kid friendly in a relaxed atmosphere.

Address:
1876 W 1st Ave, Vancouver

Website: http://rockymountainflatbread.ca/

In Kitsilano

Rocky Mountain Flatbread Spring Long Table

May 30, 2018

In addition to being a beautiful place to live in, the west coast provides a bounty of gourmet wild food that can be foraged. We joined a long table dinner featuring wild spring greens at Rocky Mountain Flatbread. It was a wonderful evening spent with delicious food by Chef Oliver Zaulauf, great company, and an informative discussion about nutrition.

The wild greens were brought by West Coast Wild Foods and they spoke to us about the health benefits of food that can be foraged locally. The menu included ingredients such as cattails, fiddleheads, mustard greens, knotweed, wild fennel fronds, onion flowers and spruce tips.

Cocktails and Bruschetta

We started with a refreshing cocktail flavoured with steeped spruce tips syrup. It was followed by the Wild Greens and Mushroom Bruschetta, a savoury appetizer featuring wild mushrooms picked at the Sunshine Coast. I learned that mushrooms are a good, non-animal source of vitamin D.

Salad

Next was a tasty salad with ingredients from the farmer’s market and foraged mustard greens which was adorned with onion flowers.

Nettle Pesto Pasta

The most surprising dish for me was the Nettle Pesto Pasta. It featured a nettle pesto with knotwood and cattails, topped with fennel fronds. As a gardener, I’ve only known nettle and knotwood as weeds. Nettle made for a tasty pesto and the knotwood stem had a surprising bright, lemony taste.

Farmers’ Market Pizza

Then there were pizzas! The Farmers’ Market Pizza had fiddleheads, cattails, tomatoes, and goat cheese. Fiddleheads are curled, edible shoots of the ostrich fern and are amongst my favourite seasonal delicacy. They are only available for eight weeks and must be prepared properly. Fiddleheads are a nutritional powerhouse rich in antioxidants and a great source of fibre and omega-3 fatty acids. If you ever see them available at the farmers’ market, snap them up, cook them properly, and you’ll be rewarded with a delicious and nutritious meal.

Fig and Brie Pizza

Fig and Brie Pizza is one of their signature artisanal pizza. It is my favourite and you should definitely order it next time you visit Rocky Mountain Flatbread!

Chaga Mushroom Tea

Instead of coffee with our brownie dessert, we had chaga mushroom tea. Considered to be the “King of medicinal mushrooms”, chaga can be found on birch trees and is rich in antioxidants. It’s an anti-inflammatory, boosts immunity, and aids digestion. The tea blend is a mix of chaga mushroom, dandelion root, roasted chicory root, cinnamon, and orange. It tastes like a traditional christmas tea, and paired nicely with the brownie.

Address:
1876 W 1st Ave, Vancouver

Website: http://rockymountainflatbread.ca/