Visited recently to taste a selection of new dishes from new Executive Chef Keev Mah’s fall menu.
Duck Taco with maple hoisin, Asian slaw, pickles is delicious!
Scallop Crudo with fried milk, black roe on a slightly salted seaweed crisp, unique dish.
Pulled Pork Bao soft Bao with amazing house made kimchi.
Szechwan Cured Tuna a stunning dish with heritage heirloom tomatoes and thai basil.
Wow, wow, wow! Seared Fois Gras, dehydrated Chinese sausage, tempura pearls, kumquat jam and cherries, an outstanding dish of flavours and textures!
Mixed Salad Greens with pecans, potatoes and nectarines with a soy vinaigrette.
Chinese Sausage Fried Rice without the egg is delicious.
Love, love the Curry Brisket Pastrami with a scallion rice roll, sambal, pineapple pickle.
Asian style Jerk Chicken with radish cake, carrots, greens and crisp chicken skin, Tasty!
Szechwan Peppercorn Panna Cotta with brandied cherries and lemon crumble and a hint of the Szechwan Peppercorn.
Chocolate Mochi Cake with chantilly cream and roasted pecans.
160 East Pender Street, Vancouver
There are many more new dishes on their nightly menu as well as a full line up of inventive cocktails.
By: Richard Wolak