I can’t believe I’ve never been to the night market despite living so close to Canada. Went up with a few friends, strength is numbers is essential in order to try many more dishes than one could do solo. After doing a lap to check out all the stalls we started our feast of mainly pork belly and various types of fried chicken. One friend and I couldn’t pass up deep fried crab in some tortillas. My favorite was the Cambodian chicken wings, nice batter with salt, pepper and lemon flavors.
Category Archives: Canada
Before heading out for my mom’s birthday dinner K and I headed to this new “light maze” instead of going to the Van Dusen’s Festival of Light. The maze was really to see some lights and find all nine Santa’s reindeer.
After enjoying the maze it was off to dinner. This was my second time at Nightingale and it’s one of the best Western restaurants in Vancouver, sadly there aren’t many since there are significantly more Asian restaurants, specifically Chinese, that are frequented more often. While they have pizza, best to skip it to have many shared plates. The chicken, bison and beef cheek were the best ones we had.
Vij’s is an incredibly popular and amazing Indian restaurant in Vancouver. I had only eaten here once during the Olympics back in 2010 so for our date night K and I headed over on a snowy evening. They don’t accept reservations but since moving to a new location they have a large enough lounge area that accommodates guests, thankfully as it was Boxing Day there weren’t many people and we only had to wait 15 minutes.
The naan was incredible, the only restaurant in Seattle that comes close is Nirmal’s since the restaurant Vij’s wife opened here sadly closed after a short run. The goat curry was tasty but could’ve have used more spice and while the duck had great flavor you can see the meat was overcooked.
Another visit to Toronto means another dinner at Shoto. Most of the staff was the same and recognized me which was nice since it’s been two years. The menu is almost completely different yet stays the same, the oyster had a different garnish and the pasta again was my favorite course. I added the caviar course but skipped the foie gras as that was the same as Ko and I was there just over a year ago. Other favorites were the kimchi soup and lamb. It was great seeing some ingredients that would be out there for many like the beef heart and fiddlehead. I’m impressed that all three meals I’ve had at Shoto have been excellent and each menu has been very different, love to see the chefs and cooks continue to push creativity with new ingredients.
In over 20 years have never really stopped in Squamish while on the way to Whistler. To save a lot on this last-minute trip to ski for the weekend I decided to stay here and just deal with the drive. I’m glad I did as the Copper Coil was great, looked like mainly locals and had an interesting Cajun-themed menu. I combined an appetizer and main onto one cutting board. Even though they were called bacon fries, it was thicker so pork belly would be more appropriate. The biscuit was very flakey which was nice, but then also made it very hard to eat it like a sandwich. Small restaurant with lots of personality.
Bacon Fries: Our in-house, double smoked, thick cut pork belly bacon with whiskey maple syrup and maple dijon for dip.
Brisket in a Biscuit: Southern style brisket, Louisiana style bbq sauce, jicama slaw, chipotle mayo on a buttermilk biscuit. This baby has got style.
For the first time in its 13 year history EAT! Vancouver had a dinner series bringing together chefs from around the country. Tojo and Susur Lee from Toronto collaborated on one of the dinner that showcased their different cooking styles through a series of six dishes, Tojo’s were simple with only a few ingredients while Susur’s were extremely complex. We were lucky and sat at the sushi bar so we could see the dishes being plated. Having worked in a kitchen before, I always hated having a banquet style meal as it meant you were slammed trying to get dishes out at the same time and keep the food hot. I was impressed by two teams working together to get everything out quickly. The venison course in particular was difficult and had to be plated in two waves as they had to wash the dishes from the previous course. While the meal lasted for over three and a half hours, I appreciated the time between courses to recover and chat with the chefs when they had a second to breathe.