By TIM PAWSEY
Feb. 2018

Hamachi crudo at Oddfish (Photo by KK Law)

Just across Burrard Bridge, lively Oddfish lures with a variety of simple but well-prepared fresh and finny fare. Starters range from lime- and jalapeño-teased hamachi to ahi tuna poke or side stripe shrimp ceviche. Mains yield a wealth of seasonally changing tastes such as ling cod with caponata, seared seabass topped with chermoula, or bowls of nicely spiced mussels or clams, all paired with smartly chosen, eclectic wines. Don’t miss the Hot Mess: a cornucopian romp of a platter piled high with fish and shellfish, topped with a robust salsa verde.

By TIM PAWSEY
Jan. 2018

At Cioppino’s, chef Pino Posteraro serves up specialties such as lemon-saffron risotto with wild prawns. (Photo by KK Law)

For top-tier Italian, head to Cioppino’s, where star chef Pino Posteraro works wonders in his finely tuned open kitchen. Flavours run the gamut, from pan-roasted sablefish, roasted lobster tails with sausage, and Tuscan-style rib-eye with arugula and parmesan, to veal osso buco Milanese and, of course, namesake cioppino with spicy bouillabaisse broth and rouille. The always attentive service is as precise and detail-driven as the cuisine. As for the cellar, the chef has a formidable palate and is a master of food and wine pairing, with a wide-ranging list to match the menu.

For more by Tim Pawsey, visit hiredbelly.com

By TIM PAWSEY
Jan. 2018

Perfect plates at Mak N Ming may include delicious mussels in pork broth. (Photo by KK Law)

The best way to experience a kitchen at its peak is to let the chef choose the meal—and the sommelier choose the wines. These restaurants excel: (more…)

By TIM PAWSEY
Jan. 2018

Vintage art, button lights and preserved trees add to the ambience at Sai Woo. (Photo by KK Law)

Savour new twists on old flavours in one of the city’s original neighbourhoods. Housed in an artfully re-envisioned 1920s chop suey house, Sai Woo (pictured) blends classic ingredients with contemporary flair. Go for Chinese “paella,” Korean scallion pancakes with barbecued pork, and sous vide Szechuan black-pepper beef. Or book a dumpling masterclass and historic Chinatown walking tour. At Bao Bei Chinese Brasserie, owner Tannis Ling salutes the street food of Saigon and Taipei with edgy small plates, family recipes and savvy cocktails. Nearby, at The Union’s friendly communal tables, you can meet locals while savouring inventive pan-Asian tastes.

To read more from Tim Pawsey, visit www.hiredbelly.com 

By TIM PAWSEY
Dec. 2017

Clockwise from top: ohitashi bok choy, tuna with nori sauce, spicy salmon tartare, kusshi oyster and soy-roasted duck. (Photo: KK Law)

Long-time West Side destination Zest now sports a new moniker: Yuwa Japanese Cuisine, a fitting showcase for the Tokyo-honed talents of chef Masahiro Omori. The chef embraces local ingredients such as yuzu-citrus-marinated BC sablefish, or ling cod pâté and prawn wrapped in nori and tofu skin then deep-fried. Veal cheek is simmered in hatcho-miso stock, while peppered Berkshire pork is served with spinach gomae, yuzu-pepper paste and Pommery mustard. To go along, well-chosen wines and the city’s best selection of artisan sake.

For more from Tim Pawsey, visit hiredbelly.com

By TIM PAWSEY
Dec. 2017

Wild side stripe shrimp salad at Boulevard is delicious, whether deconstructed or fully assembled. (Photo: KK Law)

In a city that sparkles all over, here’s where to mark the season in style. (more…)

By TIM PAWSEY
Nov. 2017

Quinoa salad with albacore tuna, green beans and a soft-boiled egg, at Yew Seafood + Bar. (Photo by KK Law)

Warm the cockles of your heart at these hearthside havens that provide welcome winter respite. Yew Seafood + Bar in the Four Seasons embraces local and cross-Canada ingredients prepared with classic French flair. Against a flickering backdrop, enjoy rack of lamb, lobster bisque with crispy leeks, or sablefish with crab-and-ricotta ravioli. Sip cocktails in front of the fireplace at cozy Bacchus Restaurant & Lounge in the intimate and opulent Wedgewood Hotel. Or hunker down over a local pint and a bowl of chowder, close to the hearths at Cardero’s Restaurant, right on the Coal Harbour seawall.

For more by Tim Pawsey, visit hiredbelly.com

By TIM PAWSEY
Nov. 2017

At Moose’s owner Corina Aquino serves dishes such as the Aussie burger, topped with beets, pineapple and a fried egg. (Photo by KK Law)

Some of the best bites—and people—are tucked away in unlikely spots. A welcoming Aussie bar and grill, the suitably subterranean Moose’s Down Under attracts expats and locals alike. Drop by for a true taste of Oz: meat pies, chicken parmas, Vegemite-and-cheese “sangers” (sandwiches), schnitzels, and wicked burgers with all the trimmings, including a tender kangaroo burger. And maybe catch some exciting Aussie rules footy while you’re at it.

For more by Tim Pawsey, visit hiredbelly.com

By TIM PAWSEY
Nov. 2017

Nasi goreng campur (L), Singapore laksa (M) and eggplant fries (R) at Banana Leaf. (Photo by KK Law)

Always appealing, Banana Leaf celebrates the Malaysian Straits, that unique culinary crossroads of Portuguese, Indonesian, Thai, Indian and Chinese influences. Roaming from lettuce wraps and Singapore chilli whole crab to sambal green beans and caramelized-ginger black cod, the fare is immensely varied at these welcoming, vibrant rooms. Don’t miss the well-priced seven- or eight-course tasting menus with optional BC wine pairings.