LINH CAFÉ

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2836 West 4th Avenue, Vancouver

Tel: 604-559-4668

Web: http://linhcafe.com/

Twitter: @LinhCafeVan

Advice: Reservations suggested.

Banh Mi Cay Hai Phong

Banh Mi Cay Hai Phong

Sable Breton

Sable Breton

Vietnamese Coffee

Vietnamese Coffee

The bright room with red banquette seating and red table tops is a showcase for modern French Vietnamese bistro fare with a hint of flavours of the French colonies. Proprietor/Executive Chef Tai Luong Nguyen is creating wonderful dishes from his home country using French techniques. I’ve dined on a few occasions, first for an afternoon snack having the Banh Mi Cay Hai Phong ($6.95) spicy baguette Sticks with Chicken & pork liver pate, hot sauce, fried shallot, some Sable Breton ($1 each) cookies and a warm Vietnamese Coffee.

Nem - Cha Gio - Spring Rolls

Nem – Cha Gio – Spring Rolls

Goi Cuon - Salad Rolls

Goi Cuon – Salad Rolls

Duck Roti

Duck Roti

Whipped Potato

Whipped Potato

Chicken Fricassee

Chicken Fricassee

French bread slices and couscous

French bread slices and Couscous

Triple Chocolate Mousse

Triple Chocolate Mousse

My last visit was for dinner with my friend Ivan joining, we shared the delicious Nem – Cha Gio – Spring Rolls ($12); filled with shrimp, pork, wood-ear mushroom, glass noodles. We also shared the Goi Cuon – Salad Rolls ($12) filled with preserved pork, vermicelli, lettuce, fresh herbs and a delicious house-made peanut sauce for dipping. I then had the outstanding Duck Roti ($23.95) Roasted duck, glazed grapes & apples, duck sauce in a cast iron pan that was served with whipped potato topped with bacon bits. Ivan enjoyed the Chicken Fricassee ($22.95) a Moroccan dish with chicken legs, tomato confit, and preserved lemon that was served with house baked French bread slices and Couscous. Lastly we shared the heavenly Triple Chocolate Mousse ($6.95) made with dark, milk and white chocolate for dessert.

Attentive service and a passionate creative chef rounds out the dining experiences at this gem in the heart of Kitsilano.

Review by: Richard Wolak