Cafe de L’orangerie Vancouver moved from Granville Street to Marpole area on 1320 West 73rd. This location is much better. It is less busy and there is plenty of street parking. Next door is one of my favorite Malaysian restaurant Penang Delight. Cafe de L’orangerie […]
Disclaimer: Asians going to Asian fusion restaurants are a recipe for disasters. I was tricked once at Pok Pok in Portland and I’m even more furious now. We were at Bambudda Vancouver Gastown recently. We picked 3 items based snacks, starters and main course category. […]
Where to eat in New Westminster? What is the best New Westminster restaurant? There isn’t a lot of restaurants visible as your drive along Columbia Street or Front Street. Most are now boarded up or in the process of being demolished. But did you know that New Westminster Quay River Market has a few tasty restaurants? Longtail Kitchen and Wild Rice New Westminster are two of my favorite places to eat in New West.
There are two locations for Wild Rice BC: 1. Wild Rice Downtown, 2. Wild Rice New Westminster at River Market. It is best to park at the New Westminster Quay parkade and walk over. It is facing the water. If you are wedding dress shopping along Columbia Street, it is also great to park here. $1.25/hour or $6/day. So while you are trying on wedding dresses, you won’t need to worry about feeding the meter. New Westminster meters do not take Pay By Phone.
Wild Rice New Westminster interior is simple, cozy and openly bright. The menu by Executive Chef Todd Bright is Asian Fusion focused with plenty of comfort food that are Vegan and Gluten Free friendly.
Grilled Cheese & Tomato Soup 11: toasted grill cheese sandwich with aged cheddar, caramelized onions. The onions was a nice touch and added some acidity and sweetness while cutting the fatty taste of grilled cheese. The tomato basil soup had a nice thick consistency and was sharp.
Green Curry 12: We chose deep fried chili tofu to go with this green curry rice bowl. The tofu was lightly battered and fried. The spicy green coconut curry sauce was rich and had a runny consistency. Served with plenty of seasonal greens – eggplant, lotus root, pumpkin and carrots. Jasmine rice on the side. Tofu +4, Chicken + 6, Shrimp +8.
So where do you like to eat in New Westminster?
810 Quayside Dr #122, New Westminster, BC V3M 6B9
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Wild Rice New Westminster Quay: Green Curry Tofu Rice Bowl #instafood #instaNomss 810 Quayside Dr #122, New Westminster (778) 397-0028 [cetsEmbedGmap src=https://maps.google.ca/maps?q=Wild+Rice&fb=1&gl=ca&hq=Wild+Rice&hnear=0x548678c85ac25e9f:0x595768762eee76cf,Coquitlam,+BC&cid=5779191527978751284&t=m&z=16&iwloc=A width=350 height=425 marginwidth=0 marginheight=0 frameborder=0 scrolling=no]
Le Tiger Food Truck serves modern Asian cuisine. Menu items such as BBQ Pulled Pork Steam Bun which reminds me of Momofuku David Chang’s Bo Ssam. The Kick Ass Rice complete with fresh herbs, chili, dashi and the works; Warm “Crack” […]
Diva at the Met located inside the Metropolitan in downtown Vancouver doesn’t always come to mind when choosing a place to eat (well, for us anyways). It doesn’t hit 90% plus on Urbanspoon (which I don’t quite understand either) and Yelp’s only sitting at 3.5 stars with one girl complaining about the lack luster service and her ruined girls-night-out-Vday-dinner… Frankly, I believe there are many people who either order the wrong thing or don’t know what to appreciate the finer things in the category of food.
Chef Hamid Salimian, “may be the city’s most underrated chef”. He is voted by industry as “Best Chef in Vancouver” for the 16th Annual Golden Plates Awards 2013 hosted by the Georgia Straight newspapers. He’s been around The Apron in Richmond’s Westin Wall Center, Westin Bear Mountain Victoria, etc. Chef Hamid Salimian brings a refined Persian Fusion fine dining to your table, using modern gastronomy technique which is unique in the Vancouver market. I was more than ecstatic to come indulge on his tasting menu.
To make the experience closer to the kitchen we requested the Chef’s Table. Although, in hindsight it’s not really at eye level to peek at what is happening inside. You are better off requesting the corner sit right above the stairs, a little elevated for your viewing pleasure! Granted the decor of the restaurant is dated, chairs of somewhat uncomfortable and the ambiance doesn’t exactly match the food, but $55 for a 5 course meal is a bargain!
The tasting menu starts off with some amuse bouche. These single, bite-sized hors d’œuvre already raised the bar for our expectations.
Joojeh Kabab (Chicken kebab): a thinly pressed sheet of chicken skin that was neither greasy nor soggy. It is crispy, fragile and crunchy. A drop of garlic yogurt and chives was added for flavoring.
Porani of Ramps: Yogurt dip that is made with ramps, raisins, walnut, scallion, crisp ramp leafs. Tangy yogurt contrasts with the warm earthy flavors of walnuts and provides that added zing. Crisp ramp leafs balanced the dish with a tad of bitterness and texture.
Kashk e Bademjan: Eggplant caviar and a buttermilk and kashk (sour whey) macaron. The macaron was light, airy and just disintegrates in your mouth. The eggplant puree was served with mint and yogurt power. What a refreshing take on a traditionally sweet macaron. Such a tiny surprised packed full of flavors.
Sekanjabin Kaho: Chilled and cooling like a slurpee. Compressed romaine heart, apple mint gastrique caramelized sugar, deglazed with vinegar and romaine granita. A spoonful of this packs a invigorating sour punch. Not only did it wake us up, but it also served as a palate cleanser. If you are wondering, it doesn’t have the green-raw taste as a wheat grass shot. It is quite sweet underneath it all.
As we’re waiting for our a la carte lamb tartar to arrive, complimentary bread and butter. Butter is topped with brown butter powder. Breads are made in-house and a selection of poppy seed ciabatta, rye and sesame seed crisps are provided.
Lamb Tartar 14: green olive tapenade, sorrel puree, cracked wheat. I have to admit, my first thought was “where’s there rest of my dish!?”. My second thought (which out-weighted everything) was damn those green olive powder was amazing! Frozen with liquid nitrogen and combusted into fine dust, the cool powder made the flavors more concentrated and intense. The lamb was well seasoned and not gamey. Just tender. Secretly, I think we all wanted to lick the plate had it not been so disgraceful and visually unpleasant. Jokes.
Halva: chilled foie gras, preserved fig, almonds. A thin frozen sheet of foie gras torchon was buttery and creamy. Unlike other restaurants that have you believing more is better, but reality, you really don’t need a thick piece to satisfy your taste buds. Underneath the foie gras was a dish from southern Iran where the chilled halva is grated and is made from flour, sugar, rosewater, and saffron. Combine these with the sweetness of fig, toasted almonds, and the creamy foie gras for a sweet, savory and tangy orchestra of flavors.
Kookoo Sabzi: a beautiful pieace sable fish tender and moist inside and a crispy exterior. Drizzled with a zingy tart dill, orange, sunchoke consume. It is probably not a wise idea to just drink the soup, instead break off a piece of the fish, some sunchoke puree and a bit of the Kookoo Sabzi. Allow the flavors to gel together. The Kookoo Sabzi was dense quiche-like and packed full of various green vegetables and herbs like coriander, lettuce, parsley, dill and scallions.
Lamb: Tonight lamb was my friendenemy and I enjoy it’s tender flesh. Lamb two way in a tender medium rare striploin and crispy belly rolled in a roulade mirrors the crunchiness and roasted flavors of the crackling skin of a suckling pig. Served along side farro verde risotto, a delicious grain slightly smoky in taste and perfect for game.
Calamansi Sorbet: Like a pebble in a still lake, the calamnsi sorbet is crusted with sesame and sprinkled with some granulated sugars. The zesty South Asian fruit is accompanied with a honeyed pineapple and rose water sauce to mellow out the zing.
Bastani Akbar Mashti: Persian ice cream is one of my favorite desserts. Traditionally the story was told that the ancient Persian king so loved ice cream after returning from France that he had sent his chefs to France learn the art of making ice cream. Anyways, back to present day. This ice cream is made with saffron, pistachio, honey and rosewater droplets. Crispy wafers and sprinkled powder all adds to this delightful experience. There are so many textures and flavors to this dessert that is hard to describe.
Orange Date Marzipan: to wrap up the evening, bite size marzipan of sugar or honey and almond meal was presented wrapped in a fruit rollups of orange and date.
This dining experience was truly unique, full of colors and textures – like a symphony orchestra. My love for Persian culinary has definitely escalated and we look forward to a new menu Chef Hamid Salimian will be preparing.
Inside Metropolitan Hotel
645 Howe St Vancouver, BC V6C 2Y9
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Cache Bistro and Lounge is a French fusion restaurant located in Yaletown with cute ambiance carried forward from the previous Thai restaurant. Red booth seats, big baroque gold decor fills the room. We came here one evening after a birthday for an extended gathering. The […]
Let`s pick up from where we left off with Pok Pok Portland… As we began to depart from Whiskey Soda Lounge and head over to Pok Pok, it is near 9:00 and we are challenged by our own sanity – to […]
6:45: we just arrived at Pok Pok Portland, I asked Nancy if it was jam action PACKED with people waiting for a table, what should we do? She answered, we’ll wait… It better be good…
6:50: I’m in a pretty good mood, there’s a bit of a wait… 1.5-2 hours. Should be sooner than expected. At least they have a bar (Whiskey Soda Lounge Portland) across the street, which serves the same Ike Vietnamese Chicken Wings as Pok Pok. Looking forward to it.
7:15: Ordered viet coffee, it’s weaksauce but that’s ok… There was more ice than actual coffee. Not the best caffine if you need to stay awake! They are probably better with cocktails. The “drinking vinegars“ was pretty good… I guess… If you like lychee syrup. Please stir vigorously to mix the saturated sugar.
Plaa Lek Thawt Krob 3: Deep fried dried anchovies with sri racha sauce. I wasn’t expecting much of these little fishies. I wasn’t even expecting them to be small. But seriously, TINY is an understatement. I can easily buy a pound bag of these in Chinatown for less.
Ike’s Vietnamese Fish Sauce Wings (regular or spicy) 12.50: Same wings as the infamous chicken wings across the street at Pok Pok. We ordered spicy. So what is the big deal or the hype anyways? Basically some wings marinated in fish sauce, heavy soy, very salty that is charred and even slightly dry. I can’t believe we waited for 2 hours to try this. FML
8:15: We tried to inquire about the status of our table. Our server was rude and told us, “it says 1.5-2 hours, just wait!” We drove for all this way from Vancouver for 6 hours, reading reviews it was good, waited for this long… we debated whether we should call it quits and leave. Alas, we stayed till the bitter end.
8:30: Servers came by repeatedly asking if we were still working on the wings and want to kick us out. It’s windy and cold and the place wasn’t packed. Clearly I am not in the position to wait outside for my table across the street to clear up.
8:50: it is 2 hours, we were about to leave. Grab pho or McDonald’s for all I cared. Another server came by and told us our table was ready. Our wait was not 1.5 – 2 hours. Please gauge using the longest time on the slip!
Kudos, for Pok Pok Portland to utilize a bar location across the street to lock in customers. Once you’re in so deep, you do wonder if it’s worth it to leave or just to tough it out. I’ve learnt my lesson, to move on… Sometimes it’s simply not worth it.
Whiskey Soda Lounge was alright on its own. Not the best, but I suppose it’s a swanky place for the area it is in. Havana (Commercial Drive) or The Union Bar (Chinatown Strathcona) in Vancouver beats this any day!!
Now let’s see if Pok Pok Portland PDX lives up to its name. We heard this restaurant Pok Pok is one of the best in town. (Actually there’s another in NYC too)
We are waiting for a table and it’ll take 2 hours… We are tired, starving but we Nancy is dedicated to try. If Pok Pok disappointed, I’m going to be so chocked, I might flip the table.
3131 SE Division St
Portland, OR 97202
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