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ORU at Fairmont Pacific Rim Vancouver | Spot Prawns

Vancouver Downtown Waterfront

Vancouver Downtown Waterfront

Vancouver Downtown Waterfront

Vancouver Downtown Waterfront

Vancouver Downtown Waterfront
It’s a glistening and sparkling cube from away. The sparkling new Fairmont Pacific Rim located across from the Vancouver Convention Centre in Waterfront Downtown. Home to where Bella Gelateria Handcrafted Gelato, Giovane Winebar and of course ORU at Fairmont Pacific Rim Vancouver. It is a few steps away from the Waterfront Station, Canada Place and the Vancouver Olympic Cauldron.
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ORU at Fairmont Pacific Rim is an elegant fine-dining restaurant with a bit of an Asian flare – origami paper lighting, electric orange chopsticks. The floor to ceiling windows are beautiful next to white and grey furniture. Private party rooms, open kitchen concept with plenty of tables in front for a chef’s table viewing!
Vancouver Downtown Waterfront

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We were seated beside the window overlooking the mass Earth across the street at Vancouver Convention Centre. The waiters are well-versed with items on the menu.
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ORU’s new Executive Chef, Darren Brown (he grew up in Coquitlam!) took over the position from Executive Chef David Wong who went to open shop on the Island. Chef Brown is globe-trotter who is well-seasoned in the culinary business. His resume is impressive with venues such as CinCin, Whistler’s top Italian restaurant – Quattro, travelled the Mediterranean and Caribbean Seas on a 150 ft yacht cooking for Merv Griffin!. For those that are unsure who Merv Griffin is, he’s the mastermind behind game shows Jeopardy! and Wheel of Fortune. Chef Brown also took on Executive Chef positions at Beverley Hills Hilton and Las Vegas’ Mandalay Bay Casino & Resort.
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Back in Vancouver Darren also took on roles with the Glowbal Restaurant Group as Corporate Chef and opened Coast Restaurant. Now he is at ORU brining Pacific Rim flavours both East and West, playing on flavours that are in season. His philosophy – “Use the best product at the best time and let it speak for itself.”
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Spot On with Spot Prawns! The season for these succulent decapod crustaceans is almost over, so don’t miss out.
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Pound of Prawns 32: Giant. Prawns. Head On. Steamed by the pound for you to de-shell and dip in lemon grass and chili-garlic butter. Sweetness of prawns at its finest.

 

 
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Coconut Poached Prawns 18: Poached spot prawns, fresh heart of palm, yuzu-pao chili sauce and coconut foam. De-shelled with head-on. It is fragrant with coconut flavours but it doesn’t steal the spotlight.
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Sometimes I just don’t feel like drinking alcohol as much as I love a good glass of wine. The MmmmOCKTAILS makes a great alternative. Plus they are pretty to look at also.
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Strawberry rhubarb soda: Elderflower, strawberry purée, yuzu, rhubarb bitters. A lil tart and reminds me of a strawberry lemonade.

 

 

 

 

 
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Zen garden: Cucumber, lime, pineapple, lychee water. Super refreshing and perfect for summer. Find a lychee fruit at the bottom of your glass too!

 

It took us awhile to devour all the pretty prawns… It gets a bit messy so probably not a great idea over business or a first date where you want to impress. But then again I love to eat, so I don’t think I would have a problem.

Now moving onto the mains.

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Lobster and Short Rib 45: Atlantic whole lobster broken down, braised Angus Reserve short rib, roasted root vegetables, chimichurri whipped potatoes, chili lime butter. This indulgence was cooked just right. The lobster had a nice bounce. The short ribs was soft, tender and fell apart as you sliced thru it.
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Filet Mignon Oscar 45: Creamed Dungeness crab meat, asparagus, salsify, gremolata “pommes frites” sprinkled with lemon zest, garlic and some parsley, béarnaise sauce. Crab was juicy, sweet, and flaky. The beef was well seasoned but unfortunately a bit over-cooked from the medium rare I ordered. The waiter quickly replaced with a new dish; perfect this time ‘round.
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Somewhat disappointed and mad at myself for not ordering the Sablefish. I normally option for seafood. I original wanted to try the Sake cured Haida Gwaii Sablefish that is  Alaskan salt cod brandade, butter poached sunchoke, melted leeks, fennel and chorizo, tomato-mirin broth. I need to make myself happy.

 

The waiter recommended us two options – Dark Valhrona “alpaco grand cru”  (chocolate) and Kalamansi and lemongrass Île flottant  (fruity) desserts.

 

We optioned for dark chocolate because I saw pictures online and it looked divine.

 

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Dark – Valhrona “Alpaco Grand Cru” 12: Think treasure chest. A dark chocolate box will with ancho chile mousse rich with banana flavours, crunchy banana bread croutons, muscovado ice cream. Muscovado is a rich brown sugar ice cream that is not too sweet but refreshing! Next to it another chocolate layer mousse petite sprinkled with gold. A royal ending.

 

With no room for anymore, I will have to come back to try to coffee panna cotta in the Barry Callebaut “Satin Blanc”.

 

If you are ever hungry it is probably not a great idea to head over to Chef Darren Brown’s blog to marvel over salivating pictures.

 

 

ORU Brunch
Source: chefdarrenbrown.wordpress.com/

 

 

 

I wonder how the brunch is… I see picture of endless happiness (above). Anyone want to treat me? Please?
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Head on over to the beautiful and swanky lounge if you can still stomach another drink. This place is so posh that it’s kind of New York like.
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TIP: Remember to validate your parking ticket if you park underground. I would suggest that you do since it is only $6 with dining experience; otherwise, meters will probably cost you your arm, your leg and possibly your kidney!
Oru on Urbanspoon

ORU at Fairmont Pacific Rim Vancouver
URL: http://www.orucuisine.com/
Cuisine: Canadian, Seafood
Hours:
Mon 6:30 am – 10:00 pm
Tue 6:30 am – 10:00 pm
Wed 6:30 am – 10:00 pm
Thu 6:30 am – 10:00 pm
Fri 6:30 am – 10:00 pm
Sat 7:00 am – 10:00 pm
Sun 7:00 am – 10:00 pm

1038 Canada Pl, Vancouver, BC V6C 0B9
(604) 695-5500


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