The 3rd Vancouver Foodster Curry Challenge was a great success featuring unique curry creations at restaurants around greater Vancouver. Each restaurant featured their creation on their menu from March 8 – April 1, 2018. and their customers voted for their favourites daily throughout the challenge.
Our media judging panel determined the ultimate winners of the challenge, and this was quite the task as each judge who tasted each creation with a rigorous process based on taste, originality/uniqueness and presentation/appearance.
Each media judge scored each creation with a maximum of 40 points as follows: Overall Taste 20 points, Originality and Uniqueness 10 points, Presentation and Appearance 10 points. The highest number of points a challenge creation could have been awarded is 120 points.
Our Media judges for this challenge were: Areta Wong, Rick Green and Roanna Young
The Winners are:
1st Place:
{116 points}
Ban Chok Dee
Springtime Scallops in Thai Curry Sauce
Price: $17
Created by: Chef Parinya Lopston
Description: Representing the colorful springtime life in our beautiful Lower Mainland…We have created this curry dish with seared jumbo scallops infused with pandan leaves. It comes with amusing bites of Thai rice crackers stuffed with smoked, spiced bale-infused pork belly, pickled jicama and caramelized cherry tomatoes. Served in Thai curry sauce, purple & orange sweet potato purée, basil drops, dehydrated fruits with coconut jasmine rice and garnished with edible spring flowers and dill.
Offered: All the time
Ban Chok Dee
20563 Douglas Crescent, Langley
Tel: 778-278-3088
Twitter: @BanChokDeeThai
Instagram: @banchokdeethai
And
Ban Chok Dee
20395 Lougheed Hwy, Maple Ridge
Web: http://www.banchokdee.com
Twitter: @BanChokDeeThai
Instagram: @banchokdeemr
Chef Parinya Lopston
2nd Place (tie):
{106 points}
Showcase Restaurant
Moroccan Lamb Shank
Price: $31
Created by: Chef Marc Friesen
Description: Braised 14oz Lamb Shank, Braised in Curry Tomato Sauce, Mint Yogurt Drizzle, Roasted Cauliflower and Grape Tomato, Pickled Cabbage, Fried Garbanzo Beans and Cilantro.
Offered: Lunch and Dinner daily
Showcase Restaurant
1122 W Hastings St, Vancouver
Tel: (604) 639-4040
Web: http://www.showcaserestaurant.com/
Twitter: @Showcase_Van
Instagram @showcaserestaurant
Chef Marc Friesen
2nd Place (tie):
{106 points}
Viet House Restaurant
Tropical Duck Curry
Price: $15
Created by: Chef John Nguyen
Description: Sous-vide duck leg cooked in red curry served with rice.
Offered: all day, every day.
Viet House Restaurant
3420 Cambie Street, Vancouver
Tel: 778-379-9388
Web: http://www.viethouserestaurant.com
Instagram: @viet_house_restaurant
Chef John Nguyen
3rd Place:
{92.5 points}
Spicy 6 Fine Indian Cuisine
Exotic Saffron Chicken
Price: $25.00
Created by: Chef Chanchal
Description: Indian Exotic Saffron chicken curry served with Jasmine Rice and House made Naan.
Offered: Dinner only
Spicy 6 Fine Indian Cuisine
1116 Robson St, Vancouver
Tel: 604-336-7999
Web: http://www.spicy6.com/zgrid/themes/11934/intro/index.jsp
Twitter @Spicy6onrobson
Instagram @spicy6eats
Chef Chanchal
In the People’s Choice Awards category, the public who tried the Curry creations were the ones who had the opportunity to cast their vote throughout the challenge.
The Winners are:
1st Place People’s Choice:
Meinhardt
Tandoori Salmon in Lobster Curry
Price: $2.59 per 100 grams served on hot bar
Created by: Chef Mohinder Toga
Description: Wild Salmon Marinade in Tandoori Spice, Grilled and gently simmered in a lobster curry with a note of coconut served on top of basmati rice
Offered: on the hot bar everyday after 11am.
Meinhardt
South Granville Location
3002 Granville Street, Vancouver
Tel: (604) 732 4405
and
Meinhardt
Downtown Pacific Centre Location
609 Granville Street, Vancouver
Tel: (604) 681 8175
Web: https://meinhardtfinefoods.com
Twitter: @Meinhardtfoods
Instagram: @meinhardtfinefoods
2nd Place People’s Choice:
Ban Chok Dee
Springtime Scallops in Thai Curry Sauce
Price: $17
Created by: Chef Parinya Lopston
Description: Representing the colorful springtime life in our beautiful Lower Mainland…We have created this curry dish with seared jumbo scallops infused with pandan leaves. It comes with amusing bites of Thai rice crackers stuffed with smoked, spiced bale-infused pork belly, pickled jicama and caramelized cherry tomatoes. Served in Thai curry sauce, purple & orange sweet potato purée, basil drops, dehydrated fruits with coconut jasmine rice and garnished with edible spring flowers and dill.
Offered: All the time
Ban Chok Dee
20563 Douglas Crescent, Langley
Tel: 778-278-3088
Twitter: @BanChokDeeThai
Instagram: @banchokdeethai
And
Ban Chok Dee
20395 Lougheed Hwy, Maple Ridge
Web: http://www.banchokdee.com
Twitter: @BanChokDeeThai
Instagram: @banchokdeemr
3rd Place People’s Choice:
Showcase Restaurant
Moroccan Lamb Shank
Price: $31
Created by: Chef Marc Friesen
Description: Braised 14oz Lamb Shank, Braised in Curry Tomato Sauce, Mint Yogurt Drizzle, Roasted Cauliflower and Grape Tomato, Pickled Cabbage, Fried Garbanzo Beans and Cilantro.
Offered: Lunch and Dinner daily
Showcase Restaurant
1122 W Hastings St, Vancouver
Tel: (604) 639-4040
Web: http://www.showcaserestaurant.com/
Twitter: @Showcase_Van
Instagram @showcaserestaurant
Thank you to the chefs and restaurants that accepted my invitation and featured their curry creations on the menu for the past few weeks during this challenge.
I encourage you to visit the winning restaurants to try their curry creations! See all the Challenge entries here.
By: Richard Wolak