canucklehead

That 25% tip category is a bit of an upsell if you ask me. But for exemplary service - no problem.

I can't say that from a culinary point of view that Mackinnon's will be a big loss for me. I had the most expensive and stalest cheese straw ever from there a few weeks ago. Awful.

Alex Gill gave Cactus Club a very solid review in the Globe yesterday. Looks like alot of Feenie influence is making its way onto the menu. As for the choices mentioned above, I think Aurora is a bit more conducive for hanging around. I'm a big Chambar fan also. But Boneta has a great energy and some kick ass drinks.

You know - everytime I take someone to Sea Harbour - they always really enjoy the dungeness crab with taiwan pumpkin (kabocha squash). It has fermented black beans and garlic - really delicous. BUT it is in Richmond - which definitely requires a car or taxi. If you make into Richmond - you have a huge selection of Chinese food to choose from. Dungeness crab is probably the best bet at a Chinese restaurant in general. Rock cod is hideously expensive and bc spotted prawn season has just ended (though you can still order it). As you know - live seafood is sold by the pound - so that gives you a good idea as to final cost. Given your location - I am not sure what is within walking distance of where are you are staying. Kirin on Cambie has very good dim sum and Rich Ocean has good cantonese standards - but not really above and beyond what you could get at Richmond Hill in Toronto.

Indian Restaurant in Oliver. Best in Indian food in BC - no lie

We didn't go to Globe. We went to a restaurant where the water planes (what are they called?) are located, a less than 10 minute drive from the airport. Food was crappy. ← Ah yes... the Flying Beaver. Home to the drunken happy hour for YVR staff and airline crews. The name should have been your first clue about the food quality. Still - its a nice riverside locale for drinks.

Okada is definitely a night time sushi place - lunch is very standard. If you are mobile - I am a big fan of Dan Sushi on Fourth Avenue - very fresh and well made. It's right beside the most handsome burger joint ever - recently re-opened Moderne Burger. For dim sum - stick to Kirin over SSW which is more consistent and imaginative. Vij is West Coast ingredients grounded in imaginative Indian cooking techniques. Vikram Vij is about the nicest host you can imagine. Get there early - or be prepared to relax and wait. No reso's taken. If the weather is nice - Parkside has the most civilized patio in the city - surrounded my tall green hedges. I like their summer menu alot - which tends towards lightness and freshness. Cooking is top notch. High quality ramen restaurants have recently begun to spring up all over - downtown in the Robson / Denman area - there are a number of very good place to try. In terms of Izakaya - the best is Kingyo. The cooking is tighter and more focused than other izakaya. Details, such as having perfectly cooked rice, show that they take things seriously. As per GP's recommendations - Chow, Gastro-Pod, and Fuel are all solid choices. Salt is a great little night spot - though the neighbourhood can be a little freaky. Cheese, local cured meats, and wines in great room that balance modern and warm materials. In that same area - Boneta is also worth checking out - if only for superbly well made drinks.

I was going to mention dim sum, but I thought they have it pretty good over there in TO. ← Tru' Dat

Where are you staying? There are a number of very good dim sum and Chinese restaurants in Vancouver (and more specifically, Richmond)

eatrustic - thanks for assessment. you've put trattoria italian kitchen on my must try list.

The Denman street location is a franchise - the storefront still holds the St Germain Bakery as well as a small ice cream counter. Looks like the owners are hedging their bets with three offerings to the public. There is a large Japanese student population downtown - but you are right - the concentration of Asians is certainly much less. But to build a successful long term franchise - they have to try to move beyond their traditional client base. There was short line up when I was there - but no hoopla or hype - which probably is a good thing for them.

Sorry Ann - did not mean to be a discussion kille And I agree - it would be interesting to hear from people who have tried the new food at West. Anyone? Bueller?

I don't understand why people feel like that have to go through these reviews with decoder rings? Mia liked it and Alexandra thought it could be better. I don't think there is a lot more subterfuge than that. I myself went very early on the new chef's tenure - so there was not alot of menu changes yet, but you left feeling somehow that it he could do much better. I am looking forward to a return visit to see how things have progressed. I think Gill is telling the guy to swing for the fences and not hold back - not bad advice really. Perhaps other pundits have held back for now to wait for Gerharty to fully settle in and find his footing. A summer meal (if summer ever comes this year) would be a great time to see what he does with the burst of local produce..

If anyone will have it, it would be Uwajimaya. And while you're at it, pick up some Choya Umeshu (sweet apricot wine). So nice on the rocks as a summer drink. And you get to nibble on the apricots afterward. ← sanrensho - you and I shop at the same places in Seattle! Uwayjimaya - Mirin Definition

I think that they are having logistical issues with the food court - water hook up, etc... and that the food stalls would not be open for a number of weeks. Let's face it - there's not alot of reasons to go to the night market without enticement of greasy fun food. I am not even comtemplating going until I hear that the food stall issues have been settled.

Because of the alcohol content of mirin - I don't think Fujiya is allowed to stock real mirin. And unfortunately, BCLC is not a big seller of it either. The best luck I've had with mirin is buying it in Seattle.

As noted by Pao Pao - St Germain (who used supply the macaroons above) is now closed. Papa Beard coming in its place.

Culturally diverse, that's us (until you hit the bureaucracy). ← Just to be clear - I don't think its anything specifically targeting Asian cuisine - the bureaucracy also keeps unpasterized cheeses, med-rare hamburgers, and certain chaucruterie out of the consumer's hands. All for our own good of course - regardless of hundereds of years of food culture in Asia and Europe. Still - terrible choice of words from the prosecuter.

Here's a good quote from the prosecuter in the case: “It doesn’t matter what they do in Victoria, Australia, it doesn’t matter what they do in Taiwan,” he said. “If you don’t like (Alberta laws) get out of the business.” Niiiiice

Looks like True Grain makes bread from Red Fife Wheat from the Cowichan on Vancouver Island: http://www.truegrain.ca/redfife/

To me - it felt like he was still easing in. Clearly he's talented - so I am looking forward to what kind of changes he is going to make.

Thanks! I drove by it the other day - and that place immeadiately struck me as worthwhile trying. Ever since Golden Sichuan let me down - I've been looking for new Sichuan places to try.

I think also crucial with wok hei - is the slightly metalic taste of food cooked well in a good wok. It's like you can smell the heating wok. I think wikipedia is a little off base in saying that wok hei comes from lots of cooking oil. A well seasoned wok should not require too much oil - and an excess of oil at the bottom of a plate of food is definitely not a good sign.

The food their is pretty close to what I had in Guadalajara - where the chef is from. There is alot of depth and subtlety in the food. However - I agree, the halibut did not work - perhaps a buttery sable fish would work better?

Lot's of Chinese people in there already - taking advantage of homestyle cooking at great prices. Two caveats: 1) Be patient with the service - it very good, but remember that its an old folks home afterall. 2) The menu is a good sized - but what you see is what you get. My uncle wanted Hamachi - sorry sir - your out of luck. Have fun!