On Thursday I was fortunate to be invited to a tasting at Goldfish Kitchen in Vancouver’s Yaletown district. Chefs Curtis Webb and Ryan Mah are hard at work on a new menu highlighting the best our Pacific waters have to offer–with a fusion twist. Some of these dishes are still in the experimental phase so we were asked to give our opinions on what these talented chefs were rolling out.
We started off with Hamachi with avocado, squid ink, and sweet chili sauce.
Followed by Wagyu Beef Sashimi with wasabi remoulade and Vancouver Island buffalo mozzarella.
Sliders of Braised Pork belly on steamed Chinese buns with fresh coriander and Asian sweet soy.
Sablefish with sweet miso and a lovely crackling on a bed of pea shoots.
King Crab Tempura wrapped with bacon and garnished with sweet Fresno chili sauce and micro greens.
Jumbo Tiger Prawns in a coriander tempura and spicy coconut sauce.
And finally, as a palate cleanser, a simple passion fruit sorbet.
All in all, it was a delicious summer evening, pleasantly spent with other food writers in a modern yet relaxing atmosphere.
Goldfish Kitchen is located at 1118 Mainland in Vancouver. Call 604.689.8318 for reservations.
Authentic Bolognese Sauce
{ 3 comments… read them below or add one }
Wow! Those dishes look incredible!
They were beautifully executed.
Очень очень очень интересен рецепт “Hamachi with avocado” если бы это было возможно его узнать ) это было бы просто здорово!