by Mijune on May 14, 2013 · 27 comments
in $10 or less,$10-20,$20-30,$30-50,$50+,American,authentic,desserts,Fine Dining,Food Truck/Cart,French,Fusion,Hole in the Wall,International,Mexican,Modern American,Pacific Northwest,Pacific Rim,San Francisco/Bay Area,Seafood,Vegetarian,West coast
This city is synonymous with food and good restaurants. People visit just to eat and it is truly a treat to be in San Francisco. It is home to some of America’s “Best Restaurants” and my main purpose for this trip was to judge Cathay Pacific’s Noodles of Asia contest, but I couldn’t help but to extend my stay…
by Mijune on May 6, 2013 · 4 comments
in $10 or less,$10-20,$20-30,authentic,bakery,Breakfast,Brunch,Canadian,desserts,Downtown Vancouver,Eastern European,Eclectic,Food 5,Food 5.5,Food 6,Food Truck/Cart,French,Greek,Japanese,North Vancouver,Seafood,Vancouver,Vegetarian
There are many excellent restaurants that go unnoticed or fly under the radar. Here are a few of my favourite mom-and-pop restaurants that have been around for years. They are rarely talked about and rely on word of mouth, but are key contributors to Vancouver’s diverse food scene.
by Mijune on April 22, 2013 · 2 comments
in $10 or less,$10-20,authentic,bakery,Burnaby,Cakes/Cupcakes,Canadian,Chocolates/Candies,Coffee/Tea,desserts,French,Pastries/Cookies,Vegan,Vegetarian
Swiss chocolatier Christophe was professionally trained in his native Switzerland, and he has worked under some of Europe’s grand masters. Last year he was selected as one of the 12 Canadian Pastry Chefs to compete for the prestigious World Chocolate Masters in Paris.
“Fennel cooked sous vide epitomizes the advantages of using this technique for vegetables. Placed in the bag with some tarragon and Pernod, it absorbs flavor without giving up any of its own to the cooking medium – as would happen if it were braised. – Thomas Keller.
by Mijune on April 8, 2013 · 11 comments
in $50+,Brunch,Canadian,Chocolates/Candies,desserts,Downtown Vancouver,Eclectic,Euro-Asian,European,Fine Dining,Food 5,French,Fusion,Modern American,Pacific Northwest,Pacific Rim,Seafood,Vegetarian,West coast,Wine
It only opened in 2011, but it has quickly risen to the top as “Vancouver’s Best Restaurant”. The pressure to be #1. It’s tough enough to get that spot and even harder to stay there. Everyone wants to be #1, so whoever gets it gets all the glory, but also all the scrutiny.
by Mijune on March 25, 2013 · 4 comments
in $50+,Breakfast,Brunch,Canadian,desserts,Eclectic,Euro-Asian,European,Fine Dining,Food 5,French,Modern American,Seafood,Toronto,Vegetarian,Wine
The Executive Chef is Damon Campbell who was one of the Team Coaches for Team Canada in 2008 for the IKA World Culinary Olympics. The menu reads and tastes Pacific Northwest, which is interesting being on the East Coast, but the tasting menu delivered, although he is capable of more.
by Mijune on March 19, 2013 · 4 comments
in $30-50,$50+,authentic,Canadian,Cocktails,desserts,Downtown Vancouver,Eclectic,Events,Fine Dining,Food 5,Food 5.5,Food 6,Food Event,French,Fusion,Ice Cream/Gelato/Yogurt,International,Modern American,Pacific Northwest,Persian,Soups,West coast,Wine
Hamid is born in Iran and he is very close to his Persian roots as to why the menu is Persian influenced. This won’t necessarily introduce you to the authentic dishes of Iran, but it stays true to the flavours of it and all the courses are traditional. The menu was a celebration of Nowruz (Persian New Years) – Part 2/3.
by Mijune on March 18, 2013 · 4 comments
in $30-50,$50+,authentic,Canadian,desserts,Downtown Vancouver,Eclectic,Events,Fine Dining,Food 5,Food 5.5,Food 6,Food Event,French,Fusion,Ice Cream/Gelato/Yogurt,International,Modern American,Pacific Northwest,Pastries/Cookies,Persian,Soups,West coast,Wine
“Hamid Salimian may be the city’s most underrated chef… ” and is voted by industry as “Best Chef in Vancouver”. For those who have been rooting for Hamid all along, it has been a long time waiting. This is his “Persian inspired Tasting Menu” in celebration of Nowruz (Persian New Years). Available until March 29.
