Ford Canada graciously took us out with their brand new Ford Fusion 2017. What a better way to exemplify this vehicle by going to a town in Vancouver that is experiencing the combination of old traditions and new changes.

• East and West
• Old and New
• Traditions and Modern Technique

I grew up around Chinatown (my parents would take me every weekend for grocery shopping), and often thought it was a forgotten town in Vancouver. When I walked around as a child I would see mostly senior citizens reside in this area. The buildings were historic, but mostly abandoned.

As I paid more attention to the culinary scene of Vancouver, I realized a revolution was happening in Chinatown. New and talented chefs would seek store fronts in these spaces of Chinatown that has been vacant for many years.

Sai Woo at 158 East Pender Street popped up on my radar before it was opened. This restaurant paid homage to Sai Woo Chop Suey, which opened in 1925. Inside you see a complete renovation while displaying keepsake of heydays. Falken Reynolds balance designed between old and the new, with symbolic allusions throughout the two-level, 188 seat restaurant and bar.

During Dine Out Vancouver, Sai Woo offers only the $40 per person Prix Fixe menu. Popular a la carte items are off the table.

Moscow Mule Mocktail (right) | Chinatown Mule (left) for a refreshing and spicy twist. Jack Daniels, Dickies Ginger Beer, lime and bitters.

Hakka Style Stuffed Tofu: Saoxing wine glaze, minced pork, braised leeks, chili vinaigrette.  Heavy salt content that makes this dish cringe-worthy.

Korean Beef Tenderloin Yukkae: this beef tartare was fresh and loaded Chinese sauces and oils. Served with Asian pear salad, egg yolk, and nori.

Szechuan Veal Cheeks: 24 hr sous vide veal cheeks was soft, moist and tender. Served with smoked cauliflower puree, market chinatown vegetables (bak choy).

Cantonese Style Garlic Prawns: This reminded me of black bean stir fry prawn dish may parents would make at home. Garlic confit, chili, and market Chinatown vegetables.

Nama Chocolate: Rich and smooth chocolate dessert and sprinkled with sea salt and espresso crumble. Break the sweetness with Yuzu curd.

Matcha Coconut Panna Cotta:  Perhaps my only favorite dish of the night is this heavy creamed panna cotta. Fragrant and smooth. Served with grape coulis, candied pistachios, and coconut shavings.

We may or may not have taken the new 2017 Ford Fusion around the corner for some gourmet plant-based Virtuous Pie. Thank goodness for back up cameras and the Fusion being so nimble parking in tight spaces. After all, it is a #FusionFoodie kind of night!

This post is sponsored. All opinions are my own.

SAI WOO DINE OUT DINNER MENU 2017

• Dine Out Menus are available January 20th to February 5th, 2017
• Neighborhood: Chinatown
• Cuisine Type: Chinese
• Dinner Menu Price: $40
• Lunch Menu Price:
• Gluten-Free Options Available: Yes
• Vegetarian Options Available: Yes

APPETIZER
korean beef tenderloin yukkae – asian pear salad, egg yolk, nori (gf)
BC VQA Wine/Beverage Pairing: desert hills gamay noir, 2015, VQA, Okanagan Valley
or

hakka style stuffed tofu – saoxing wine glaze, minced pork, braised leeks, chili vinaigrette (gf)
BC VQA Wine/Beverage Pairing: volcanic hills gewurtztraminer, 2015, VQA, Okanagan Valley
or

grilled romaine kimchi salad – grilled baby romaine, korean fermented chilies, baby radish (gf)(v)
BC VQA Wine/Beverage Pairing: elderflower 75 house cocktail

ENTREE
szechuan veal cheeks- 24 hr sous vide veal cheeks, smoked cauliflower puree, market chinatown vegetables (gf)
BC VQA Wine/Beverage Pairing: 1sr row pinot noir, 2013, VQA, Similkameen Valley
or

cantonese style garlic prawns – garlic confit, chili, market chinatown vegetables (gf)
BC VQA Wine/Beverage Pairing: 1sr row pinot gris, 2013, VQA, Okanagan Valley
or

vegetarian jap chae -vegetable medley, sweet potato noodles, smoked shitake (gf)(v)
BC VQA Wine/Beverage Pairing: desert hills gamay noir, 2015, VQA, Okanagan Valley

DESSERT
nama chocolate – yuzu curd, espresso crumble (v)
BC VQA Wine/Beverage Pairing: desert hills ambassador port style wine, Okanagan Valley
or

matcha coconut panna cotta – grape coulis, candied pistachios, coconut shavings (gf)(v)
BC VQA Wine/Beverage Pairing: desert hills ice wine , Okanagan Valley