SBonner

For a twist on herbal soups try the "Many Wonton Soup" at Wild Rice it is loaded with gingseng and ginger. A great reviver after a wine tasting or night of indulgence. Cheers, Stephen

Just to let you all know that I dropped by the Kiwi Pie Company on Robson Street today and they mentioned they are closing on the 20th of this month. I personally will be stocking up on some of their frozen pies this week...they make great snacks after a night of wine tasting Cheers, Stephen

Has anyone heard of the Santa Fe Cafe in Richmond? Seemingly the chef is HK trained but spent time in San Franciso. I've herad they have a good wine list, steaks, and foie gras. Could be an option if true? Cheers, Stephen Bonner

We tried some great seafood on Lamma Island and I have fond memories of the fish tanks and picking our dinner right out of the tanks...talk about fresh My only mistake was to be too close to a tank when a cuttlefish got abit ticked off and sprayed myself and food writer Stephen Wong with a steady stream of black ink. Everytime I look down at my shoes I'll remember that meal. Seafood is definitely fresher in HK. I was amazed to see boats coming straight from the fishfarms off the coast of Lamma Island right into the kitchens at the restaurants. Keep posting those great pictures. Cheers, Stephen

I still think your hot chocolate is EXCELLENT. I've been craving one all week! Hopefully Saturday I can drop by for another fix. I like the balance between sweet and savory, dark and creamy. If you boyz are lookig for a Spanish or Mexican hot chocolate, then that is a completely different beast and you must say so. Don't change the recipe hopkin, please! Zuke ← Hey Zuke, Good points but remember where hot chocolate came from... South America and early adopted by the Spanish. Let's keep the hot chocolate hunt going. I'm off this Sunday and Monday so I'm going to try some of the locations mentioned in this thread. I'll report back. Cheers, Stephen

Nice photos Helen and I spent a week in HK enroute to and from Australia. I found the Dim Sum in Vancouver to be more interesting in flavour and presentation. On the other hand Peking duck was superb in HK. I really enjoyed the fact that many HK Chinese restaurants had pretty decent wine lists something restaurants in Vancouver could learn from. Looking forward to our next visit to HK in the late Summer. Was snake still on alot of the menus when you were there? We had it in various forms during the month of November? Cheers, Stephen

Nice comparisons....I think the problem we have in North America is the textural element of hot chocolate. In Europe they love to dip their churros and croissants in the hot chocolate so it is made rich and denser in texture. As I mentioned in a previous post in Spain a little cornstarch is added to the chocolate to give more texture and I think we all agree beside flavour, chocolate is very sensual and textural. The hunt still continues. Stephen

No real gems or hidden diamonds in the rough there but there are some great small producers that I can tell you about that are not usually open to the public. PM me and I'll let you know. Cheers, Stephen

Good Muscadet usually has a distinct mineral undertone primarily from the terrior of the Loire (lots of ocean influences as well as a those great ancient oyster beds and alluvial river soils). I find that the minerally flavours you mentioned are usually more noticeable in whites due to less flavour profile changes affected by wood ageing. Chablis is a great example...alot is unoaked and has not under gone malolactic fermentation so it is very crisp and showing alot of green tree fruit and mineral elements in the aroma and flavour. Cheers, Stephen

You could consider Capers in the West end or for a smaller selection of products mentioned Urban Fare in Yaletown. Unfortunately there are not alot of alternatives that I can think of. Cheers, Stephen

A nice dinner at home with Helen and a bottle of Krug at midnight. Menu still in the works but most likely some oysters, venison rack, and chocolate mousse. Happy 2006 everyone.

I've never been there past 4:30pm although I do believe I have seen patrons there past 5:00pm. Enjoy your visit and the food. Stephen

I'm 100% behind the apple tarts from Newtown...actually ate three tonight After trying several in Hong Kong back in November I'm convinced we have some of the best here. The one's at Newtown are very similar to the one's you describe. Cheers, Stephen

I usually find that restaurants serving wine pairings with their degustion menus will offer 6-7 wines equally about 1/2 a bottle. If you get along with the server or sommelier a glass or two more may show up Cheers, Stephen Vancouver

We spent our last New Year's Eve at "C" great service with the regular Chef's degustation menu and wine pairings. Five stars all round and they even ran two blocks to hail us a cab at 1:30AM. Stephen and Helen Bonner

Unfortunately New West has been a culinary waste land for the past five years. I'd drive or bus it to the Pear Tree in Burnaby or as Arne mentioned look at the Drive. On a positive note they have a great private wine shop (ask for David or Al for some very interesting wines) at the ground floor level of the Investor's Group buidling adjacent to the very sad New West Quay.

I'v never heard of Bruno eithr but I hear that berardo'ss is quiet something in Queensland. Cheers, Stephen Vancouver

You should look at the some regional goodies such as Eden Valley Riesling, Hunter Semillon, Barosa Shiraz, Tasmanian Pinot Noir, and Western Australian or Coonawarra Cabernet. Way too many wines to recommend and easy to find all over Sydney in the bottle shops and fine wine merchants. The Hunter Valley is only 2 hours way by car if you can find the time....well worth it! Cheers, Stephen Vancouver

Can someone (Matthew) fill me in on this establishment? I just got back from a week in Hong Kong so I'm curious about new Asian restaurants in the U.K. Thanks and Happy Xmas Stephen

It's sad that in the seventies and eighties mnay of these great buidlings and interiors went in the name of progress. On our recent trip to Australia it was great to see elegant old buildings and interiors still thriving and in great use as restaurants, bars, and shops. The sheer beauty and craftsmanship of these past eras really adds to the dining and shopping experience. If ever in Sydney check out the great little bistros in the QVB Queen Victoria Building or the Strand... Stephen

I always leave 20% good or great service. If the service is horrible I'm still leaving 15%, like Kurtis, I'm seen by too many people in the industry at tastings and events. Cheers, Stephen

Jamie, Interesting stats. Do you know off hand the minimum wage of each Province? I'm guesingthere is alot of sports bars in Alberta Cheers, Stephen

I'm with Neil; what kind of price are we looking at. The pedigree of the winemaker is there but I am always wary of ventures like this. Cheers, Stephen

is the latest Conran Restaurant Sauterelle now open? and if so any comments? We are back in the U.K. just after New Year's and looking for some new establishments to try. Cheers and Happy Christmas. Stephen Vancouver

Chef Jeff, I'm thinking the major hotels are an option: O'Doul's, Opus, etc.... I like the communal table idea...but I cannot think of one in Vancouver. I noticed in Australia alot of fine dining restaurants with communal tables that were all ready pre-booked for the Xmas season. Cheers, Stephen