Posts Tagged ‘Richmond’

2012 Chinese Restaurant Awards

January 12th, 2012 admin

A packed house filled the award ceremony at the River Rock Hotel yesterday in Richmond. At the reception we dined on some of the winners dishes, a Gluttonous Rice dish as well as Durian Puffs. The panel of 12 professional chefs and food writers who ‘stepped up to the plate’ literally had ‘their plates full’ from July through mid-December as they tasted the best signature dishes to be found amongst Metro’s nearly 500 Chinese restaurants. Ballots were submitted to auditors PricewaterhouseCoopers with the results being unveiled at an ‘Oscars-style’ Awards Ceremony at the River Rock Show Theatre, emceed by Breakfast TV’s Dawn Chubai and ONMI TV’s Catherine Chan, held on January 11th in Richmond.

The guests were treated to a live cooking demonstration of Sautéed Geoduck with Egg White by the 2011 Chinese Chef of the Year, Tony Luk, of Jade Seafood Restaurant.

New Award Winners - Signature Dish Awards

The much-anticipated Critics’ Choice Signature Dish Awards were presented to start off the awards ceremony. As in previous years, Richmond and Vancouver were head-to-head in the running for gold. Richmond won the battle by taking 17 of the 28 awards, leaving Vancouver as runner up. The Gold Awards with Distinction were bestowed on five restaurants in Richmond for their continued high standards of their award-winning dishes. “We felt it was important to recognize these particular recipients who have persisted in maintaining a level of excellence that cannot be match anywhere else in Metro Vancouver,” says Lee Man, one of the food critics from the judging panel.

Sea Harbour Seafood Restaurant - GOLD Award - Pan-Fried Prawns with Soy

James on Hastings Chinese Restaurant - GOLD Award - Dry fried Curry Dungeness Crab

This year, Signature Dish Dining Festival was inaugurated in November 2011 to encourage the public to visit 18 different restaurants over a period of 18 days throughout Vancouver, Richmond and Burnaby. The Festival proved to be a great success, attracting over 8,000 diners and generating over CAD$240,000 revenue. The participating chefs were asked to design new menus that featured Alberta Beef and Pork, British Columbia seafood, and Amoy sauces—pushing the boundaries of Chinese cuisine in Metro Vancouver into delicious new territories.

Shiang Garden Seafood Restaurant - BEST AMOY SAUCE DISH - Signature Dish Awards

In recognition of the restaurants’ achievements, seven new awards were created under the Festival’s category. The recipients of the Festival’s Best Alberta Beef, Best Alberta Pork, and Best Amoy Sauce Dish were voted by a panel of eight professional food critics and announced today during the ceremony. The remaining four awards, Best Restaurant Overall, Best Service, Best Dining Environment, and Most Innovative were voted online by diners and announced together with the 15 Diners’ Choice Awards on December 5th.

BEST DIM SUM Restaurant -- The Jade Seafood Restaurant - Diners Choice Awards

BEST XIAO LONG BAO - Dinesty Chinese Restaurant - Diners Choice Awards

BEST NEW Restaurant - Grand Dynasty Seafood Restaurant - Diners Choice Awards

BEST KING CRAB DISH - Excelsior Restaurant - Diners Choice Awards

Among the culinary contenders on the award-winning list, one avid competitor stood out from the pack. Richmond’s Shiang Garden Seafood Restaurant (Executive Chef, Wing Leung), a frequent award-winner in the history of the CRA, took home two of the 2012 Critics’ Choice Signature Dish Awards—Best Alberta Pork and Best Amoy Sauce Dish. The panel of judges felt that Chef Leung deserved special mention for his creativity in modifying his past award-winning dishes—Dongpo Style Braised Alberta Pork with Amoy Sauce and Fried Lobster with Green Onions in Amoy Premium Soy Sauce. As a Critics’ Choice Award recipient in the Festival category, Shiang Garden also received a prize of $2,500 in supply credits from the producers of Alberta Pork.

Click here for all the winners of the Chinese Restaurant Awards.

By: Richard Wolak

Photo Credit: Alvin KC Lee

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Chef Paul Haldane

November 14th, 2011 admin

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

Paul Haldane

A few weeks ago I spent the afternoon with Chef Paul Haldane at the Blue Canoe Restaurant in Steveston. I previously met Paul this past summer when dining at Blue Canoe on their outside patio.

Paul got his start in the kitchen when he was 15 years old in Battle, England. While at school, he apprenticed at a hotel that had 2 rosettes for fine dining and he did all the Larder and Pastry etc. He then worked at a 1 Michelin Star restaurant in Cambridge, at 19 years old he worked as the Sous Chef in a semi-fine dining establishment. He then travelled to Australia for a year and worked all over and then returned to the restaurant where he had apprenticed back in England where he met his wife. They moved to Brighton where he got a job at The Jolly Sportsman as a Sous Chef who was then promoted to head chef.

In 2009 Paul and his wife moved to Richmond, BC where he got a job at a Greek restaurant. In April 2010 he became the Sous Chef at Blue Canoe Restaurant in Richmond and was then promoted to Executive Chef in July of 2010.

Did you always want to be a Chef?

Yes, I cooked family dinners while I was growing up, got a job as a dishwasher when I was 12 years old getting paid 2 lbs 60 per hour and from there pursued cooking as a career.

What was it about Cooking that you liked growing up?

Pressure, speed, the amount of respect that was given by chefs to the head chef and vice versa.

What is it that makes you stick with it when working in a yelling kitchen?

The passion for cooking.

The First Dish:

Ling Cod

Ling Cod

Fish

Puttanesca Sauce with tomatoes, capers, olives, garlic and onions

Burnt spinach and kale lasagne –spinach, kale, béchamel, zucchini, noodles, puttanesca sauce

What was your inspiration behind this dish?

Burnt spinach idea (like on a pizza) mixing a protein and a carb.

What is your favourite kind of food to eat?

  • Steak & Kidney Pudding
  • Sweet Breads
  • Chicken Livers
  • Beef Liver

The Second Dish:

Halibut

Haida Gwaii Halibut

 

Creamed leeks and kale sauce with Jack Daniels bourbon and grain mustard.

What was your inspiration behind this dish?

Earthy and rosemary, a little sweet with Bourbon and savoury with roasted garlic.

What are your favourite restaurants in Vancouver (outside of where you work)?

  • The Apron (when Chef Hamid Salimian was there)
  • The Sandbar

The Third Dish:

Cherry Braised Short Ribs

Beef short rib

Cherries

Roasted beets

Brown butter mash

Sauce – cherries, veal demi, red wine, vegetables and garlic

What was your inspiration behind this dish?

Winter – fatty cut of beef, sour cherries, sweet and sour sauce

With your short rib dish, what would you pair with it?

Pike Kiltlifter Beer or a Cabernet Franc Wine

What is your favourite food to eat locally?

  • Salmon
  • Seafood
  • Spot prawns when in season

What is your Favourite Food city in your culinary travels?

Naples, Italy

What do you want your chefs on your team to learn from you?

The British way of having in jest, be responsible for your job and pass. Be part of the team and have a passion for cooking.

You love to make scones, what types have you made?

  • Beet horseradish
  • Squash
  • Cardamom
  • Cumin
  • Coriander
  • Carrot Ginger
  • Carrot Honey
  • Thyme
  • Onion and Bacon

What do you like to do in your off time?

  • Fishing
  • Listening to music
  • Drinking wine

Stay tuned for the next chef in the Dishing with the Chef series.

By: Richard Wolak

Posted in Dishing with the Chefs, Latest Tags: , , , , No Comments »

Summer Party at Nooch

August 5th, 2011 admin

On Tuesday August 2nd I attended a Latin Barbq Summer Party on the lawn outside of Nooch Snack & Chill in Richmond. The cooks were grilling up chicken and seafood tacos and peaches!

Chicken & Seafood Tacos, Grilled Peach, Mango Ice Tea

Inside Nooch, there was new art on the walls by local artist Luis Lopa.

Gio Levy performing

Gio Levy, local singer & songwriter played tunes from his most recent album to a wonderful crowd of customers in the neighbourhood.

Visit Nooch Snack & Chill Mon-Fri at 105-3757 Jacombs Road in Richmond or on twitter @Noochsc

By: Richard Wolak

Posted in Latest, Parties & Events Tags: , , , , , No Comments »

Summer Menu Tasting at The Apron

July 4th, 2011 admin

I revisited The Apron recently for dinner to taste some of the new summer dishes that Executive Chef Hamid Salimian has created. Since I was dining solo, Chef created this Tasting Menu for me portioned accordingly.

Puffed Piggy Puffs and Stella

Triple Decker Fois Gras Sandwich

Puffed Mac & Cheese

Cotton Candy Pizza

To Start, off the Bar snacks menu:

  • Puffed Piggy Puffs and Stella
  • Triple Decker Fois Gras Sandwich
  • Puffed Mac & Cheese
  • Cotton Candy Pizza

Cilantro sugar and Lemons

Cilantro sugar and Lemons from the Philippines as a palate cleanser was refreshing.

Sweet Pea Soup

Citrus Cured Sunshine Coast Sturgeon

Miles' Tomato and Blown Mozzarella

Haida Gwaii Razor Clam

Pacific Provider Salmon

Queen Charlotte Sablefish

Roasted Quebec Fois Gras

On the table for the Mains:

  • Sweet Pea Soup with sweat peas grown on a Richmond farm.
  • Citrus Cured Sunshine Coast Sturgeon  a playful garden on the plate.
  • Miles’ Tomato and Blown Mozzarella  the flavourful salad was hidden under the globe!
  • Haida Gwaii Razor Clam with local fava beans.
  • Pacific Provider Salmon
  • Queen Charlotte Sablefish w/ tomato eggplant stew
  • Roasted Quebec Fois Gras with walnut and pomegranite purée

Cherry Lane Rhubarb Tart

On the table for Dessert:

Cherry Lane Rhubarb Tart with strawberries and sour cream sorbet

 

Each dish was well presented and all were good, my favourite dishes were the Sweet Pea Soup, Miles’ Tomato and Blown Mozzarella, Pacific Provider Salmon, Queen Charlotte Sablefish and the Cherry Lane Rhubarb Tart.

I have dined at The Apron on a few occasions previously, see one of my previous visits here.

The Apron Restaurant is located inside the Westin Wall Centre Vancouver Airport Hotel at 3099 Corvette Way, Richmond.

You can reserve online or phone them at 604-303-6565

By: Richard Wolak

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Summer Menu Tasting at Blue Canoe

May 28th, 2011 admin

I was into Blue Canoe Restaurant in Steveston to taste their Summer Menu last week, Chef  Kylo Hoy presented me and my friend Gio with a selection some of their new dishes.

Watermelon Soup

First Dish was the chilled Watermelon Soup with crab and garlic, dungeness crab

Roasted Chicken Flatbread

Second Dish was the Roasted Chicken Flatbread pesto, bocconcini, tomato, arugula

West Coast Niçoise Salad

Third Dish was the West Coast Niçoise Salad albacore tuna, salmon

Blue Canoe Chilled Seafood Platter

Fourth Dish was the Blue Canoe Chilled Seafood Platter (small) salmon in a jar, ginger tuna, oysters, crab claws

Pistachio Cheesecake

Fifth Dish was the Pistachio Cheesecake topped with lavender sour cream and goose berries

 

Bar Manager Vince Mabanta paired up some of the savoury dishes with a couple of American style beers the Gordon Biersch Märzen as well as the Deschute Mirror Pond Pale Ale. I loved the light, colourful and refreshing theme of the summer menu that the chefs have created; my favourite dishes were all of the savouries, sad to say I wasn’t a fan of the cheesecake dessert.

See the full menus here.

I have dined at Blue Canoe on a couple of previous occasions, see my previous visit here.

By: Richard Wolak

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Persian New Year Dinner at The Apron

March 30th, 2011 admin

On Monday March 28th, I had the pleasure of dining at The Apron in the Westin Wall Centre Hotel to experience their 9 course tasting menu to celebrate the Persian New Year. Chef Hamid Salimian had created this wondrous fine dining menu of exquisite dishes that were full of flavour picturesquely presented on the plate.

Abedogh Kiar

First Course was the Abedogh Kiar with yogurt, cucumber, mint and wild flower.

Gaote

Second Course was the Gaote with pita, preserved walnut, basil and feta.

Salad-e Olivieh

Third Course was the Salad-e Olivieh with poached chicken, fingerling potatoes, and green olives.

Kookoo Sabji

Fourth Course was the Kookoo Sabji with salmon, Seville orange and sunchoke.

Mirza Ghasemi

Fifth Course was the Mirza Ghasemi with sablefish, octopus, eggplant and tomato.

Fesenjan

Sixth Course was the Fesenjan with slow cooked duck leg, orange and pomegranate.

Ghormeh Sabzi

Seventh Course was the Ghormeh Sabzi with lamb, red bean, parsley, stone dry lime and basmati rice.

Faloodeh

Eighth Course was the Faloodeh with lemon, rice noodle, and rose water.

Bagh-lava with akbar mashdi ice cream

Ninth Course was the Bagh-lava with akbar mashdi ice cream and almond mouse, chickpea crumble, house preserved Okanagan apricots.

I loved each and every dish, though my absolute favourite dishes were the Gaote, Fesenjan and Bagh-lava with akbar mashdi ice cream, I have dined at The Apron a few times, however this was a very special evening and a spectacular meal with outstanding service by our server Justin. They are offering this special tasting menu nightly through April 4th.

By: Richard Wolak

Posted in Latest, Tastings Tags: , , , , , No Comments »

Chef Hamid Salimian

February 21st, 2011 admin

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

Chef Hamid Salimian

A few weeks ago, I spent the afternoon with Chef Hamid Salimian at The Apron Restaurant at the Westin Wall Centre Hotel in Richmond. It was a pleasure to chat with Hamid and to eat with him after the interview we talked about his passion for food, pastry and creativity.

Hamid went to Vancouver Community College Culinary school in 1997, while going to school he also worked at The Sutton Place Hotel as an apprentice, he also did pastry school at VCC after work. He spent 5 years at The Sutton Place Hotel as the PM Saucier.

In 2003 he joined the Metropolitan Hotel for 5 years at Diva at the Met as the Sous Chef then as the Banquet Chef. In 2007 he joined The Westin Bear Mountain Resort in Victoria as Executive Souse Chef for 2 years, and then moved back to Vancouver to open the Westin Wall Centre Vancouver Airport Hotel as the Executive Chef in 2009.

Growing up what did you want to be?

Veterinarian

Where did you grow up?

I grew up in Iran on a farm that was a dairy farm citrus farm and rice fields.  My grandfather owned Patisserie shops and restaurants, cooking was always big for his family. We were sustainable, growing all our own vegetables and fruits. I moved to Canada in 1989.

Why are most of the restaurants you have worked at in hotels ?

I am challenged in an environment like the one here at the Westin with so many things to do such as the restaurant, banquets and in room dining.

How creative can you get in your Exec Chef role here?

I stay within the perimeter that management sets for me and as you have seen I do get quite creative with my cooking. As you can see, I use what you may call interesting technique in my cooking such as blowing mozzarella for our Blown Mozzarella Salad.

The First Dish:

Blown Mozzarella Salad

With Miles tomatoes, preserved walnuts, zucchini, tomatoes, cheese, eggplant puree, dandelion lettuce

What was your inspiration behind this dish?

Fun food on the plate

How would you describe your style of cooking here?

French influences, California style with influences from overseas.

What are your favourite restaurants in Vancouver (outside of where you work)?

  • Pear Tree
  • Diva at the Met
  • Raincity Grill
  • La Belle au Berge

What is your favourite cuisine?

French

The Second Dish:

Flank Steak

With smoked parsnip puree, horseradish cloud, carrots, potatoes, onions, celery, red wine jus, chanterelle mushrooms

What was your inspiration behind this dish?

Making fun out of the traditional flank steak preparation.

Why is the ice cream you make here cylinder shaped?

We blast freeze so it is perfectly molded and it looks cool.

Describe the plating of your dishes?

I have done a lot of work in competitions in the past, including two culinary Olympics, I was a member of Team Canada and Team BC and Team Worldcup in 2002 & 03.

Who cooks at home?

We both do the cooking.

What do you cook at home?

Light stews, lots of vegetables, hot pot soup

The Third Dish:

Shattered Baklava

Almond mouse, pistachio ice cream, Persian chickpea cookie, spice fluid gel, honey rosewater bubbles, baklava sheets

What was your inspiration behind this dish?

Fun with Persian food

What are the must have ingredients in your home pantry?

  • Saffron
  • Cardamom
  • Rosewater
  • Sumac
  • Stone dry lime

What do you do in your off time?

Read cookbooks, surf the internet, watch tv, workout

Are you going to compete again?

I will be coaching Team BC when we go to Germany in 2012 there will be 156 teams from around the world.

What’s the future hold for you?

Build The Apron as a destination place fun food and atmosphere

Stay tuned for the next chef in the Dishing with the Chef series.

By: Richard Wolak

Posted in Dishing with the Chefs, Latest Tags: , , , , 2 Comments »

2011 HSBC Chinese Restaurant Awards

January 20th, 2011 admin

This years awards presentation was stepped up from last year and I was happy to see the River Rock Hotel host such a nice award ceremony. At the reception we dined on some of the winners dishes, I especially enjoyed the Jade Dumplings and the Mushroom Tarts. The panel of 12 professional chefs and food writers who ‘stepped up to the plate’ literally had ‘their plates full’ from summer through mid-December as they tasted the best signature dishes to be found amongst Metro’s nearly 500 Chinese restaurants. Ballots were submitted to auditors PricewaterhouseCoopers with the results being unveiled at an ‘Oscars-style’ Awards Ceremony at the River Rock Show Theatre, emceed by Breakfast TV’s Dawn Chubai and ONMI TV’s Johann Chang, held on January 18th in Richmond.

As in past years, Richmond and Vancouver vied for pride of table. This year the race resulted in an overall tie with Richmond edging out Vancouver by one award in the Critics’ Choice category. Richmond garnered 12 Critics’ Choice Awards and seven Diners’ Choice Awards for a total of 19 while Vancouver restaurants also received 19 awards in total – 11 Critics’ Choice Awards and eight Diners’ Choice Awards. Burnaby received two Critics’ Choice Awards. Many of the winning restaurants have more than one location with venues in both Vancouver and Richmond as well as in other Lower Mainland communities.

Mr. Liang Shugen, Consul General for the Peoples’ Republic of China in Vancouver, presented the Gold, Silver and Bronze medals to the three Chinese Restaurant Chef of the Year finalists Tony Luk (gold), Sam Leung (silver) and Wing Ho (bronze).

In his remarks, Mr. Stowe announced today that the Chinese Restaurant Awards have formed an alliance with the World Association of Chinese Cuisine (WACC). Initiated by China Cuisine Association in 1991, the WACC is recognized by the government of China and headquartered in Beijing. It is a worldwide organization whose goal is the promotion of Chinese cuisine, with member chapters round the globe. CRA will work with WACC to advance Chinese culinary exchanges between China and North America, expand the awareness of Chinese Restaurant Awards’ winning restaurants and chefs, and promote Chinese culinary tourism.

Click here for the winners of the HSBC Chinese Restaurant Awards.

By: Richard Wolak

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