kontemporary

In terms of pho you're probably out of luck staying at the Four Seasons. Smoked food.. you probably want to check out so.cial's butchershop. Izakaya is pretty good downtown as well, Guu or Kingyo is very popular among locals. There's also Blue Water Cafe which has a great sushi bar though the restaurant offerings may seem a little standard.

Exec chef Ray Henry has left since you last ate there, so I'd suspect there would be noticeable differences.

Up until 1945 it was held by the Japanese on and off during the Sino-Japanese wars and before the Japanese, as a treaty port for the British since the 19th century. The era hardly is indicative of a culinary beckoning

Only in the restaurant industry is colonialism glorified You should see all the French-Vietnamese restaurants in the US specifically recreating that era.

why would the city do that? and.. what place does the city have on restaurant signage? are they gonna start asking restaurants to design their logos in a certain way, too? make them fit in with the condos? ← I *think* Gerald's remark was in jest, but FYI, the City of Vancouver (like most cities) has guidelines and regulations about signage of all sorts, so that residential neighbourhoods don't end up looking like Times Square, for example. ← Yes I'm aware of that, but I thought it was mostly regulating against indecency and neon lights (even though it IS Granville).. I just had no idea that they were nazi-regulators when it comes to conforming the neighbourhood to a certain way. I mean they might as well be telling the designer to make the places look a certain way to "conform" with the gentrified neighbourhood.

why would the city do that? and.. what place does the city have on restaurant signage? are they gonna start asking restaurants to design their logos in a certain way, too? make them fit in with the condos?

The unsung hero is a tasting in one month out of twelve, is it not? C is about sustainability 12 months a year 7 days a week.. I think that's the real swing factor in the seafood category.

Are you serious Does this have to do with the hotel takeover or are they out of business?

will they name it Ketchup?! that'd be awesome.

sounds interesting, hopefully will live up to Zanzibar.. and still have couscous on the menu !

i've had an awesome passion fruit chocolate mousse cake from senses..

valentine's inflation i bet!

which types of misos are milled very smooth? and how can you tell via labels/brands/type? i'd very much prefer a smooth miso ideal for marinades, rubs and sauces. grains are an unwelcome intruder.. which is exactly my problem. but my miso isn't very grainy throughout, just oversized pieces here and there. id have to use a very fine strain in order to get them out, probably a cheesecloth, but that means id have to dissolve the miso as well.

could be. or soybean malt? regardless, are they naturally supposed to be present in a miso paste, which makes it a bit grainy? or is the miso paste supposed to very smooth? and the brand I bought is Amano, not shiro.. shiro is the type of miso, my mistake

new to the miso-thing, are miso pastes supposed to be a bit 'grainy'? the paste itself is quite smooth, but there are some very small grains here are there of what i presume to be rice? the brand i have is Shiro from Fujiya, which was organic/natural/etc