Taste of Yaletown at House Special

The Taste of Yaletown provides the diner a great way to taste and experience a restaurant they may not otherwise have done previously. Although this is a restaurant that I have been to on several occasions, their Taste of Yaletown menu provided an opportunity to try some new dishes not on their current menu. This menu provides great value with 5 courses, an amuse and a palate cleanser for $45 per person

AMUSE

1st Course:

DECONSTRUCTED BANH MI

DECONSTRUCTED BANH MI

DECONSTRUCTED BANH MI

french baguette loaf, duck liver paté, aioli, headcheese terrine, deli cut cha lua, cucumber ribbon, pickled carrot ribbon, pickled carrot ribbon, pickled jalapeño, cilantro and sriracha jelly

 

2nd Course:

HAINANESE CHICKEN PLUS POMELO SALAD

HAINANESE CHICKEN PLUS POMELO SALAD

HAINANESE CHICKEN PLUS POMELO SALAD

traditional Hainanese chicken roulade, hand-shredded pomelo, cabbage, peanut, cucumber ribbon, ginger scallion oil, traditional chili purée and Hainanese sticky rice crisp

 

3rd Course:

HOUSE SPECIAL BANH CUON PASTA

HOUSE SPECIAL BANH CUON PASTA

HOUSE SPECIAL BANH CUON PASTA

traditional rice sheet pappardelle, roast pork belly, pan seared shrimp, beurre blanc, fish sauce and cilantro

 

PALATE CLEANSER

4th Course:

”CAN THO-KY” FRIED QUAIL

”CAN THO-KY” FRIED QUAIL

”CAN THO-KY” FRIED QUAIL

general’s secret recipe 18 herbs and spices quail, Vietnamese herb purée, stock braised pearl onion, pickled grape and sriracha jelly.

 

5th Course:

ASIAN CREAM PIE

ASIAN CREAM PIE

ASIAN CREAM PIE

coconut meringue sphere, passion fruit custard, yuzu plus chrysanthemum jelly and raspberry compote

My take:

My favourite dishes from the selections above were the Hainanese Chicken plus Pomelo Salad, the House Special Banh Cuon Pasta and the addictive “Cano Tho-ky” Fried Quail.

This years Taste of Yaletown offering is available until October 27, 2016.

You can find House Special at 1269 Hamilton Street, call to reserve (778) 379-2939 and follow them on twitter @housespecialvan

By: Richard Wolak