Casual seafood-focused favourites with bold, delicious flavours. Papi’s Seafood and Oyster Bar replaced Raincity Grill (and formerly Beach Bay Cafe) at Denman Street.

The 2200 sqft space is refreshing, bright and airy. A good match for its playful seafood fare.

To start our 5 Year Anniversary lunch date, we had some fresh oysters: Kusshi (Deep Bay, Vancouver Island), Lucky Lime (New London Bay, PEI), and Raspberry Point (New London Bay, PEI). I liked the meaty and clean flavours from the East Coast!

Octopus Popcorn 17: Smokey and tender grilled octopus with red pepper and smoked paprika popcorn.

Ahi Tuna Ceviche 18: Fresh albacore tuna, cubed and marinated in citrus, corn and pickled shallots makes for a refreshing appetizer that you simply can not get enough of! I wonder if Alessandro would have laughed at (or with me) if I had licked my plate!

Burrata Salad 18: Never would I not order Burrata if it was on the menu. Fresh Burrata with heirloom tomato and basil puree.

Off The Menu: Season’s finest Chantrelle mushroom, Brussel sprouts, heirloom tomatoes with Burrata. The warmth from the mushrooms softens the Burrata making it even more desirable! You have to try this if you are a Burrata lover!

Lobster Brioche 26: Big chunks of meaty lobster with coleslaw, mayo and a housemade light and slightly puffy egg and butter toast. The only thing that could have possibly made this piece better? Fingerling limes and tobiko sprinkled on top! Pops of citrus burst would have completed it!

Off The Menu: Lobster Spaghetti instead of Clam Spaghetti because we are EXTRA! Dressed in white wine and herbs.

Remember to ask Alessandro to suggest wine pairings! And say hi to Chef Jefferson Alvarez (he will be there until the end of September!)

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What was your favourite dish? Let me know in the comments below or tag me on Instagram @instanomss if you’ve tried this menu. I’d love to see your food photos!~

Papi’s Seafood and Oyster Bar
URL: https://www.papisoysterbar.com/
Cuisine: Seafood

1193 Denman St, Vancouver, BC V6G 2N1
(604) 685-7337

Sunday 10a.m.–10p.m.
Monday 11a.m.–10p.m.
Tuesday 11a.m.–10p.m.
Wednesday 11a.m.–10p.m.
Thursday 11a.m.–10p.m.
Friday 11a.m.–10p.m.
Saturday 10a.m.–10p.m.

more:  Cibo Trattoria | Ancora | COAST RESTAURANT | Glowbal Super Secret Chef’s Table |

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The Great Shellfish Cookbook by Matt Dean Pettit lends itself Summer! It reminds you a camping, beach side barbecues and is full of surprises. I personally LOVE eating seafood – fish, lobster, crab, shrimp, and other exotic crustaceans – you name it! This cookbook recently has been permanently sitting on the kitchen counter. Whether I’m making a full recipe or stealing ideas for everyday home cooking, I’ve found The Great Shellfish Cookbook to be a very interesting read! This cookbook includes a selection of delicious tasty cocktails, sauces and sides.

Contents

• Shellfish 101
• Clams
• Crabs
• Exotic Shellfish
• Lobster
• Mussels
• Octopus & Squid
• Oysters
• Scallops
• Shrimps & Prawns
• Tasty Sides
• Cocktails
• Sauces & Staples

Recipes

The Great Shellfish Cookbook contains over 100 recipes that show how easy it is to cook fresh seafood ranging between American, Pacific Northwest, European and Asian recipes like Sea Urchin Deviled Eggs, Koh Tao Thailand Lobster Pad Thai, Mac Daddy Burger, Spadina Special Cantonese Lobster Lo-Mein, Cabo Cabo Shrimp Tostados, etc.

My favourite recipes that I’ve bookmarked include:

• Garllic Spot Prawns Stuffed Sweet Potatoes
• Spadina Special Cantonese Lobster Lo-Mein
• Vodka Shrimp Tempura
• Mexican Bloody Mary
• Roasted Beet & Agave Caprese Salad
• Tijuana Mexico Scallop Skewers
• Fresh Oyster Banh Mi Sandwich
• Razor Clam Ceviche

Tested Recipes

The first thing I made was Spadina Special Cantonese Lobster Lo-Mein mainly because I have packs of these delicious dry noodles at home. I love that this recipe is such a comfort meal! If you have lots of left-overs, fried an agg and it makes for a great breakfast hang-over meal!

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THE GREAT SHELLFISH COOKBOOK BY MATT DEAN PETTIT REVIEW

• Author: Matt Dean Pettit
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 2 person 1x
• Category: Seafood
• Cuisine: Vietnamese

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Description

Who doesn’t love a good banh mi sandwich? Living in a multicultural city like Toronto, where we have a great Vietnamese community, I’ve had my fair share of these sandwiches. Simply put, it’s a Vietnamese submarine sandwich loaded with at on of flavor and great spices. Oysters aren’t a traditional ingredient here, but I think they work perfectly.

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Scale 1x2x3x

Ingredients

• 12 oysters (see note)
• 4 Tbsp (60 ml) full-fat mayonnaise
• 1 Tbsp (15 ml) Sriracha hot sauce
• Kosher salt and freshly ground black pepper
• 2 baguettes
• 3/4 cup (175 ml) thinly sliced English cucumber (skin on)
• 1/4 cup (60 ml) carrots, cut into matchstick pieces then measured
• 1 red Thai chili, thinly sliced
• Finely chopped cilantro, for garnish

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Instructions

1. Using a brush or a clean steel wool pad, scrub the grit from each of the oyster shells and rinse them under cold, running water. Grasp an oyster in one hand, cup-side down, insert an oyster knife into the opening, and run it from top to bottom of the hinge, which should open it. If the hinge doesn’t open, try giving the knife a small twist in the center of the hinge. Using your fingers, remove the top shell of each oyster. Slip the knife under the oyster meat to loosen the lower adductors, allowing you to remove the meat and discard the liquor. Gently clean off any dark parts around the oyster meat. Set the oyster meat aside on a plate, uncovered, in the refrigerator. Discard the shells.
2. In a small bowl, mix together the mayonnaise and Sriracha hot sauce. Season to taste with salt and pepper. Set aside at room temperature.
3. Slice each baguette into two pieces, and then slice those pieces in half horizontally, to make small submarine sandwiches.
4. Lay out two bread bottoms and top each one with cucumber slices, carrots, and slices of chili. Top with the raw oyster meat, a drizzle of Sriracha mayo, and garnish of cilantro. Cover with the bread tops. Repeat for the second sandwich.

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Notes

When consuming raw seafood, make sure you’re buying it from a reputable source. With raw oysters in particular, they should smell fresh and like the sea. If they smell off, toss ’em.

Keywords: banh mi, Vietnamese, submarine, sandwich, oysters, seafood

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Matty’s Spanish Vacay Paella

• Author: Matt Dean Pettit
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hour
• Yield: 2-4 people 1x
• Category: Seafood
• Cuisine: Seafood

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Description

I fell in love with paella when I first traveled to Spain. Paella originates from the beautiful city of Valencia, on the southeastern coast. Almost every restaurant there has their own individual family recipe for paella. You’ll find seafood, chicken, duck, rabbit, snail, and vegetable paella. The key to cooking a great paella (which is kind of like risotto) is to not overcook the rice. Keep an eye on it as you cook, and be sure to stir. And enjoy! Or, as the Spanish say, buen provecho!

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Scale 1x2x3x

Ingredients

• 1 cup (250 mL) Spanish or Arborio rice
• 1 lb (450 g) live mussels
• 1/2 lb (225 g) shrimp, spot prawns, or tiger shrimp, raw with shells on (see note)
• 1 Tbsp (30 mL) extra-virgin olive oil
• 1 large red onion, finely diced 4 cloves garlic, minced
• 1 cup (250 mL) green beans, cut into 1-inch (2.5 cm) pieces then measured
• 1 cup (250 mL) chopped Roma tomatoes
• 1 Tbsp (15 mL) capers
• 1 Tbsp (15 mL) dried saffron
• 1 Tbsp (15 mL) ground cinnamon
• 1 tsp (5 mL) chili flakes (or chili powder)
• 1/2 cup (125 mL) dry white wine
• 3/4 cup (175 mL) vegetable or chicken stock
• 1/2 cup (125 mL) warm water 2 raw or frozen and thawed lobster tails, cut into 1-inch (2.5 cm) pieces
• 1 Tbsp (15 mL) sweet paprika for garnish

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Instructions

1. Place the Spanish rice in a bowl of cold water to soak for approximately 10 minutes.
2. Clean the mussels under cold, running water. Remove any hair connected to the mussels and discard any mussels that are completely or even slightly open. Set aside.
3. Run your choice of shrimp, prawns, or tiger shrimp under cold, running water to clean them. Set aside in the fridge. You’ll be cooking these with the shells on, as that’s where the flavor is.
4. In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 3 to 5 minutes, or until soft and translucent. Add the green beans and tomatoes and stir well to combine. Add the capers, saffron, cinnamon, and chili flakes. Stir again to combine and coat the vegetables. Let them cook for 2 to 3 minutes.
5. Meanwhile, drain the rice. Add the rice and wine to the vegetables and bring to a boil. Add the stock and water as well. Using a wooden spoon, stir constantly as it returns to a boil to ensure that the rice is fully covered in sauce. Once the mixture is boiling, turn down the heat to medium-low and simmer, uncovered and stirring frequently, for 25 to 35 minutes, or until the rice is al dente.
6. Add the shrimp, mussels, and lobster to the skillet, cover, and cook for 5 to 7 minutes, or until the seafood is cooked and opaque, and most of the mussels are open. Discard any mussels that do not open.
7. Sprinkle the mixture with sweet paprika while it’s still in the skillet.
8. Serve immediately in bowls.

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Notes

If you’d like to use tiger shrimp in this recipe, make sure to ask your fishmonger where they were sourced. Look for Ocean Wise or MSC-certified tiger shrimp.

Keywords: Spanish, seafood, shrimp, Paella

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Acknowledgement

“Excerpted from The Great Shellfish Cookbook: From Sea to Table More than 100 Recipes to Cook at Home by Matt Dean Pettit. Copyright © 2018 Matt Dean Pettit. Photography copyright © 2018 Ksenija Hotic. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.”

Bookshelf Worthy?

For any seafood lover, this is a great addition to your repertoire! So many great recipes that are fun and approachable for every meal.

Where to Purchase?

Amazon

The Great Shellfish Cookbook: From Sea To Table: More Than 100 Recipes To Cook At Home
Paperback: 248 pages
Published: April 10, 2018
Publisher: Appetite by Random House
Language: English
The following ISBNs are associated with this title:

• ISBN-10: 0147530571
  ISBN-13: 9780147530578

About Matt Dean Pettit 

MATT DEAN PETTIT has loved cooking since he got his first job as a prep cook in his home town of Midland, Ontario, Canada at the age of 13. In 2011, Matt started Rock Lobster Food Co., Canada’s first lobster-centric food company, showcasing lobster and making it easy and accessible for Canadians to eat on a regular basis. Matt is also the founder of Matty’s Seafood Brands, which distributes quality food items across Canada, and is the bestselling author of The Great Lobster Cookbook.

more: INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | InstantPot Beef Brisket | Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯| Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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The Holy Crab opened its Canadian flagship location at 1588 Robson Street, Vancouver.  The Holy Crab is a franchise from Indonesia offering Louisiana-inspired seafood boil with spicy Cajun sauce, mouth-watering crustaceans worth getting your hands dirty for!

The interior is a 2900 sqft. 92 seater that is brightly lit, spacious and clean. You probably don’t even remember that the space was previously a 7-Eleven, do you?

Unlike other seafood boils like Crab Pot in Seattle, you don’t need to smash your food with a wooden mallet. There is table side service if you prefer. Don’t worry you will still be given gloves, bibs, scissors and lots of paper towels!

Their menu offers a variety of premium and locally sustainable seafood choices, of which many are Ocean Wise: Lobster, Dungeness crab, King Crab, Snow Crab, shrimp, clams, mussels, oysters, and crawfish.

Choose between garlic pepper, The Holy Crab’s signature Cajun sauce, in mild, medium, spicy and HOLY MOLY!

The Holy Crab also offers a wide selection of delicious sides and like corn on the cob, Cajun fries, yam fries, deep fried calamari, lobster roll, etc.

Oysters (seasonal price): shipped from the East Coast are these big, juicy and plumped Beausoliel and Fat Bastard oysters.

Dungeness crab (seasonal price):  These Dungeness crabs are sweet, succulent and meaty. They come directly from the Pacific Northwest on the coast of Washington. The one above is approximately 2lbs and is Ocean Wise certified. Topped with Cajun garlic pepper sauce in medium.

BTW I love the corn just as much as everything else. It is so juicy and sweet and super delicious after soaking up all the seafood juices!

Lobster (seasonal price): A meaty and sweet poached lobster served with clarified butter). If you’re worried about removing the shell, just ask one of their friendly staff to deconstruct it for you!

King Crab Legs (seasonal price):  Also from the Pacific Northwest region, these giant King Crab legs were sweet with a fresh taste of saltiness.

Shrimp 15/lbs: fresh and sweet. I liked dipping them in extra spicy their Holy Moly sauce!.

Mussles 14/lbs: juicy and plump and topped with mild garlic pepper sauce. I mean just look how big it is!

Crispy Soft Shell Crab 12.50: A basket full of delicious deep fried soft shell crab. What a great side to add to your seafood boil!

Crispy Fish Fingers and Cajun Fries 12.75: Ok if you love fish and chips than you will love this! Crispy and lightly battered. The fries were thin and crispy also. This was one of my favorite sides! Comes with a side of tartar sauce.

Steamed Vegetables 5:  A good add on to soak up the seafood sauces and to get a healthy dose of vegetables.

Seafood Rolls: Now we are talking. New to the menu are the Shrimp Roll 9, Crab Roll 12 and Lobster Roll 20. Zero filler and pulled fresh from the shell. Every bite is amazingly delicious and it is just so fresh!

The Holy Crab is now open for lunch on the weekends!

We were invited by The Holy Crab for a menu tasting.

more: Pier 7 | 21 Nautical Miles Seafood Bar | Boulevard Kitchen

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西貢全記海鮮 Chuen Kee Seafood Restaurant Hong Kong in Sai Kung is where you want to go for seafood. Every time we visit Hong Kong, we make it a point to enjoy the extraordinary range of seafood that is available: nearby fishmongers, crab, razor clams, cuttlefish, bivalve, lobster, mollusc, shrimps, prawns, etc. Chuen Kee has two locations: one with restaurant with comfortable seating or one by the quayside with plastic chairs.

Chuen Kee Seafood is listed in the Michelin Guide. However it is not starred.

How It Works

The feeling choosing my seafood at the tank is sort of like first love. My heart beats fast and I don’t know if I’m making the right decision. I mean there are just so many to choose from! And frankly, I want them all. There is a wide range of ordinary seafood to exquisite varieties. However, it is always the fresh!

1. Choose your seafoods
2. Pay by the weight plus cooking charge per person.
3. Tell them how you would like to them cooked
   • steamed
   • blanched
   • deep fried
   • sauteed
4. Wait at your table and the food will be brought to you

There are so many tanks and exhibits it feels like a private aquarium.

The decor of the restaurant is only average despite its attempt at grandeur. There is a lot of gold, emperor yellow and a lot of low lit. Not particularly catered for photos. Chuen Kee also has their prize processions of shark fin on display.

Mantis Shrimp: Deep fried with salt and pepper and some paprika. This was one of the best we’ve tasted. The meat is sweet, tender yet solid with a good bounce. The lower legs are crispy enough to eat. And if you watch this video, you’ll understand how their meat is so muscular.

Scallops: a dozen large size scallops steamed with garlic, scallions and vermicelli noodles. Deliciously sweet and perfectly balanced with a light but savory sauce.

Clams: A light wine based broth with clams to accentuate the freshness of the juicy clams.

Grouper Fish: None other way to enjoy the freshness of grouper than to steam it. The meat is ever so tender yet firm with a flakey flesh. Always a treat and you bet this be on the table of any Chinese festivities, wedding or birthday banquet.

Razor Clams: Razor clams can become rubbery in texture if it is over cooked. It should take only 4-5 minutes at most and will require a skillful chef to monitor its opacity. Add the black bean sauce, garlic, chilies and touch of hoisin sauce for sweetness. These are heavenly.

Kai Lan Chinese Broccoli: Add a side of vegetables to balance the meal out. I never say no to fresh veggies! Sautéed with garlic.

Chicken: Chicken meat always tastes more like chicken in Asia for whatever reason. The meat is tender, juicy and moist. The skin not so fatty nor greasy. Chinese poached chicken with ginger scallion oil. The scallion oil makes a great friend with a bowl of rice jasmine rice!

Seriously I can’t wait to go back. If you never had seafood in Hong Kong, you are missing out my friend! Skip the menu items and go straight to the tank to pick your own seafood. You can not go wrong!

FOLLOW:

Chuen Kee Seafood Restaurant Hong Kong 西貢全記海鮮
URL: na
Cuisine: Seafood, Chinese

Hours:
Mon 7:00 am – 11:00 pm
Tue 7:00 am – 11:00 pm
Wed 7:00 am – 11:00 pm
Thu 7:00 am – 11:00 pm
Fri 7:00 am – 11:00 pm
Sat 7:00 am – 11:00 pm
Sun 7:00 am – 11:00 pm

87-93 Man Nin Street Sai Kung NT
Hong Kong, New Territories, Sai Kung
新界西貢萬年街87-93號

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