The Best Time to Drink Beer in B.C.

 “There has never been a better time to drink beer in British Columbia.” – Gary Lohin, brewmaster, at the Central City Brewing tap takeover at the Moon Under Water brewpub on May 9, 2013. I couldn’t agree more.

The Canadian Brewing Awards were held in Victoria earlier this month. It was the first time the event has taken place west of Toronto in its 11-year history—perfect timing with the boom of new breweries we are enjoying here in British Columbia: seven new microbreweries opened in 2012, and a dozen or more are expected to open in the next year—six in metro Vancouver alone.

Overall, B.C. breweries did very well at the Awards, winning 35/116 awards handed out. Central City Brewing won three golds and a silver; Parallel 49 Brewing won one gold and three silvers in its first year of competition; and Howe Sound Brewing won four medals as well—two golds, one silver and one bronze.

But Vancouver’s Powell Street Craft Brewery stole the show by winning Beer of the Year for its Old Jalopy Pale Ale, which also won gold in the North American Style Pale Ale (Bitter) category. It was a stunning accomplishment for this tiny nanobrewery that just opened last December—making it B.C.’s youngest brewery. Here’s owner/brewer David Bowkett, still buzzing off his big win back on May 11.

Powell Street Craft won’t be the new kid on the block for long—a string of new breweries is set to open over the next few months. I will profile each of these new operations in this column as they open.

Four Winds Brewing
Delta, BC

Website | Facebook | Twitter

Opening: June 2013

First out of the gates with beer flowing will be Four Winds Brewing, a family-run operation led by brewer Brent Mills, who previously learned his craft as part of the team at Vancouver’s R&B Brewing. Brent’s two brothers, Adam and Sean, are involved on the sales and marketing side, and their dad, Greg, is handling the administration.

Four Winds will release four core beers to start with—a saison, IPA, American pale ale, and a Czech pilsner—all packaged in four-packs of 330-mL bottles that will be priced at $8.99. The idea is to appeal to consumers who usually just buy single 650-mL bomber bottles, spurning six-packs because of the lack of variety. I tasted the saison and IPA early in May when I visited the brewery, and both were excellent, and I have no doubt they will be well-received in the craft beer community.

The brewery will also put out limited releases in bombers or 750-mL corked bottles, depending on the style. Mills plans on brewing a saison aged with Brettanomyces yeast right off the bat—talk about trying to hit it out of the park on the first pitch. He wants to put out a mix of old-world (unfiltered, bottle-conditioned) and newer craft beer styles from everywhere—hence the brewery’s name.

Four Winds Brewing will be holding an open house on Saturday, June 1, and will be participating in some Vancouver Craft Beer Week events. Look for their products on the market later in June.

Next month, I will profile North Vancouver’s Deep Cove Brewers and Distillers, which is opening right across the street from Bridge Brewing, which itself just opened last summer, and 33 Acres Brewing, the first of a trio of new breweries set to open in Vancouver’s historic Brewery Creek neighbourhood.

Quench your thirst at www.thirstywriter.com. Follow along on twitter @thirstywriter and @craftbeerrevolu.

Come inside and check out some photos from the latest events Urban Diner has attended over the last few weeks…

I’ve learned to treat espresso with respect. It doesn’t take much to get me buzzed! My cup of choice, when I drink coffee (which isn’t every day), tends to be an Americano. But I love espresso ‘neat’—especially when it’s done right, every step of the way.

Recently I had a fascinating (and tasty) hour or so with Brian and Linda Turko of Milano Coffee Roasters at their welcoming, gently hip but homey Gastown Espresso Bar (36 Powell St., 604-558-0999). And, yes, it was seriously caffeine-fueled.

A hot espresso lineup

I quickly discovered that you don’t just “chat” with Brian Turko. You engage, listen, learn and digest. And, ideally, you stand around the business end of Milano’s espresso counter, where the action is non-stop.

Turko (an accomplished musician) laces his espresso discourse with musical and guitar analogies.

Aside from tasting and deconstructing a flight of three superb espressos, we also had a wide-ranging chat on the genesis of Vancouver’s contemporary coffee culture. Suffice to say, Turko was there long before coffee became fashionable, before it was de rigeuer to sip lattés outside in your shorts in January—apparently for some a Vancouver rite of passage.

Brian caught the coffee bug big time in 1993, when he met the man who would become his mentor, Italian world master Torrefazioni, Francesco Curatolo, at Francesco’s Café and roasting facility on West 8th—now owned by Milano.

The Turkos were the first folks of non-Italian descent to open an independent café on Commercial Drive. in 1996.

Espresso(s) du jour

Brian has a killer palate. He tastes literally hundreds of blends a year—and some of them have become world beaters, winning serious awards in Italy and elsewhere.

Even though I loved the award-winning la Futura and the Calabreze, I was absolutely seduced by the richness and complexity of the Conca d’Oro. Later in the week, I returned with my good friends Ross & Brian (the most serious espresso geeks I know). We did a series of flights. One flight is three for $6). Interestingly, this time the Conca didn’t stand out as much. And we worked our way through the entire daily list “on tap.” Different day? Different (still very obliging) barista? Maybe. Even a shift in the barometer can make a difference, as he explained it.

Sipping in spacious comfort

It’s also a great space: a high-ceilinged heritage room with great lines and a modern personality. its previous incarnation was a de-luxe running shoe store. Brian and Linda worked with a designer friend to retain and re-appropriate as much of what was there as possible. As a result it feels new—but also comfortably worn.

Luckily for me, maybe, it takes a certain amount of time and effort to hop down to Gastown for a decent shot. But from now on, when the craving hits, Milano will be foremost in my mind.

Besides, much in the way that my beer tastes have changed over the years (I now focus more on taste than volume), so has my appreciation of coffee.

The Gastown lounge is one of four locations—and I will eventually get to them all.

Brian also builds guitars so, no surprise, there’s a wicked sound system : “120 watts either side, four sets of Totem speakers and two “killer” sub-woofers.”

But coffee, and specifically espresso, is front of mind.

“I’ve got a bug for it. I can’t stop. It’s my thing. We have eight ‘on tap’ at any given time,” says Brian—who, we suspect, would like to offer 80 if it were feasible!

Espresso made easy at home

I asked him for some tips about making good espresso at home. Here’s what he said:

• Use the right grind.

• Keep your equipment clean.

• And get it hot.

Brian suggests it’s well worth the extra effort to run some hot water through the system first to get everything warm. A couple of times, if you can.

Plus, he says, “Take out your basket and wash out all the carbon and deposits that have built up in the spouts…”

As to the right grind, they’ll even give you a sample so ou can take it home to see how your own compares. And (if you have an adjustable mill) set your own accordingly. Now that’s service!

Espresso? Gelato? Affogato? Here’s the kicker …

As I was about to leave, I was thinking the whole thing had a very artisanal feel to it. I asked Brian if he knew James Coleridge at Bella Gelateria. Here’s what he had to say … It’s well worth checking out!

~ Tim Pawsey

*Article originally published at HiredBelly.com

LFNG: spring white releases top performing 2012 vintage; JoieFarm wins gib at the 2013 Riverside International Wine Competition;  2012 BDO BC Wine Grape Crop Report

LFNG: SPRING WHITE RELEASES TOP PERFORMING 2012 VINTAGE

Fresh, bright, balanced …  the theme words for our latest white wine releases.  Considered one of the best Okanagan vintages in the past 5 years, the growing season was long and warm.  What better way to taste liquid sunshine than with our 2012 Whites.

Pinot Gris 2012 - $22.00
Pinot Gris is one of the darling varietals of the Okanagan Valley. It ripens easily and consistently produces an enjoyable, fruit forward yet food friendly wine.

Blind Trust White 2012 - $25.00
Our winemaker has full discretion over the assets so you’ll just have to trust us on this white blend. Blind taste the Blind Trust and try to guess the varietals before checking under the capsule for disclosure of the assets.

Order online or call the winery at 250.493.8466and we’ll ship direct to your door.  Free shipping across Canada for Preferred Sharehold Wine Club members.

To receive a mixed 6-pack of these wines, become a Series B Preferred Share Wine Club member and receive mixed shipments three times a year.

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JOIEFARM WINS BIG AT THE 2013 RIVERSIDE INTERNATIONAL WINE COMPETITION

We are proud to announce our outstanding showing at the prestigious 2013 Riverside International Wine Competition in Temecula California this past week. The 2012 JoieFarm Rosé was selected as the Sweepstakes Rosé Wine, the best rosé wine in show. The 2011 JoieFarm Gamay and 2011 JoieFarm PTG (both to be released in September, 2013) were both named Best in Class and awarded Gold Medals.

Our results can be found below and the complete results of the competition may be found: here

To order the wines, with no charge for shipping to almost anywhere in Canada, visit:  joiefarm.com/order.php

JoieFarm RIVERSIDE WINE COMPETITION RESULTS

SWEEPSTAKES Rosé
JoieFarm 2012 Rose, Okanagan Valley (current release)

GOLD
JoieFarm 2011 Gamay, Okanagan Valley (scheduled release September 2013)

GOLD
JoieFarm 2011 PTG, Okanagan Valley (scheduled release September 2013)

SILVER
JoieFarm 2012 A Noble Blend, Okanagan Valley (current release)

SILVER
JoieFarm 2012 Unoaked Chardonnay, Okanagan Valley (current release)

SILVER
JoieFarm 2012 Riesling, Okanagan Valley (current release)

SILVER
JoieFarm 2012 Muscat, Okanagan Valley (current release)

SILVER
JoieFarm 2012 En Famille Reserve Gewürztraminer, Okanagan Valley (scheduled release September 2013)

BRONZE
JoieFarm 2011 Pinot Noir, Okanagan Valley (scheduled release September)

BRONZE
JoieFarm 2011 “En Famille” Reserve Chardonnay, Okanagan Valley (scheduled release September 2013)

BRONZE
JoieFarm 2012 Pinot Blanc, Okanagan Valley (current release)

BRONZE
JoieFarm 2011 “En Famille” Reserve Pinot Noir, Okanagan Valley (scheduled release September 2013)

BRONZE
JoieFarm 2012 Gewürztraminer, Okanagan Valley (current release)

For more information, visit: joiefarm.com

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 2012 BDO BC Wine Grape Crop Report

After a few years of challenging vintages, the 2012 BDO BC Wine Grape Crop Report shows that the total tonnage* has returned to normal levels, increasing by 17% over the previous year, from 22,722 tons in 2011 to 27,257 in 2012.
The increased tonnage over last year is great news for consumers who would like to find more BC wine, but it wasn’t a surprise to growers across the province. Vineyard manager Harold Gaudy at Summerhill Pyramid Winery feels that the mild winter that began the season set the way for a good year. “While the rain at the beginning of the year was disappointing, our flowering didn’t occur during the big rains and wasn’t affected.” Gaudy explains that good fruit set prepared the way for a good harvest. The warm temperatures through harvest made for an excellent finish to the vintage.

While many 2012 BC VQA white wines are already in wine stores, consumers must wait until 2014 for most of the red wines, which are showing great promise. The conditions for red wines allowed for great development. BC Grapegrowers’ Association President, Manfred Freese noted, “The resultant full ripening of the berries all but guarantees this will be a superior vintage year for red wines.”

BC Wine Institute executive director Miles Prodan is pleased to see growth in the tonnage and BC VQA sales over the last year. “Consumers have continued to support BC VQA wine as the category grows, supporting the great quality and value of 100% BC VQA wines.”

The 2012 BDO BC Wine Grape Crop Report was compiled confidentially by BDO Canada LLP from volunteered information collected from 110 wineries across the province. “As we have compiled the Wine Grape Crop Report since 2008, we have been able to learn more about industry issues and appreciate the focus and drive of BC’s grapegrowers, winemakers and proprietors,” says Ken Davidson, C.A., CFP, Partner at BDO. “BDO is a proud supporter of the BC Wine industry.”

To view the complete report, visit www.WineBC.org/press_room/publications.

*Tonnage reported in short tons. Participation in this survey is voluntary and unaudited, therefore the tonnages and prices reported may differ from actual industry results and are meant as a guide only.

About British Columbia Wine Institute
Since 1990, the BCWI has played a pivotal role in taking BC’s wine industry from a vision to an internationally recognized niche region producing premium wines and providing quality wine tourism experiences.

Representing 131 member wineries throughout the province, the BCWI supports and markets the Wines of British Columbia (BC VQA), which gives consumers assurance they are buying a wine that is 100% from BC. The BCWI also markets the Wine Regions of British Columbia; delivers quality trade, media and consumer tastings; and acts as the voice of BC’s wine industry by advocating to government on behalf of its members. Find more at www.winebc.com.

Job details inside.

The Alibi Room, a bustling modern tavern on the edge of Gastown, is looking for qualified kitchen staff.  Please apply in person from 1:00pm-4:00pm Monday – Friday.

157 Alexander Street | Vancouver
Tel: 604-623-3383
Email: eat@alibi.ca
www.alibi.ca

Warning! I am about do some serious name-dropping. I apologize if this offends anyone’s sensibilities but I have my reasons.

Yesterday, brewers from across Canada—from Tofino to Halifax and up to Whitehorse—converged on Victoria for the Canadian Brewing Awards, which are being held here this weekend. There will be a series of seminars and events today and tomorrow culminating in the awards reception on Saturday night. Last night, I attended the welcome reception at the Vancouver Island Brewery and the Central City Tap Takeover at the Moon Under Water brewpub.

Here’s where the name-dropping comes in. I chatted with Central City’s brewmaster, Gary Lohin, who was co-hosting the event with the Moon’s owner/brewer, Clay Potter, about the delicious Mosaic-hopped cask of Red Racer IPA he’d brought with him from Surrey (so good). In line at the bar, I bumped into Vern Lambourne, the brewmaster at Granville Island Brewing. At my table, I was sitting with Franco Corno from Howe Sound Brewing, and on another foray to the bar, I stopped to talk to Kevin Hearsum from Driftwood Brewery.

What draws all these names together in my mind—apart from the fact that they are all great B.C. craft brewers—is that they each brew excellent Imperial IPAs. If done well, it’s a style I love because of the balance between the higher-gravity malt body and the bushels of fragrant hops that seem to be stuffed into each glass. Central City’s Imperial IPA, Granville Island’s Imperial IPA, Howe Sound Total Eclipse of the Hop and Driftwood’s Twenty Pounder Double IPA (which kicked butt this year after a shakier version came out a couple years ago) are all great examples of the style done to perfection.

And now there is another great Imperial IPA to add to that list—a new release from a brewery with a long history in B.C., and a brewer, Mike Kelly, who has been in the game for as long as any of those other guys I just mentioned. And the Full Nelson Imperial Ale (which might just challenge Total Eclipse of the Hop in the Best Name category) stands slightly apart from those others because of its unique hop profile.

Nelson Brewing
Nelson, BC

Website | Facebook

Full Nelson Imperial IPA
8.2% ABV | 650 mL
Availability: Throughout B.C.

8.2% ABV / 650 ml

Full Nelson features a special type of southern hemisphere hops called, coincidentally, Nelson Sauvin. They are so-named because of the prominent Sauvignon grape-like character they feature. (See this review of Elysian Idiot Sauvin for more background.) Used alongside Citra, one of the big, citrusy West Coast hops that you often find in IPAs, the result is a mouth-watering, tastebud-tantalizing aroma that flashed me back to childhood trips to the candy store: specifically the one with a candy stick that you dipped into pouches of powder (Fun Dips? Lik-A-Stix?).

That grape candy sweetness doesn’t show up in the flavour, which is a good thing, but there is a delicious grape tinge to the tropical grapefruit flavours of the Citra hops, which stand out prominently against some noticeable background bitterness. All of those big hop flavours are stacked on top of a solid foundation of malts. The beer is copper-coloured and creamy, with great lacing as you drink through the glass. And those hop aromas never dissipate—they were there right through to the final sip and I could still taste the grape flavour on my lips long after I finished the bomber.

Brewer Mike Kelly told me he uses three separate dry hop additions to achieve the big aromas in this beer. And the fact that he is doing it with all-organic hops—all of Nelson’s beers have been organic since 2006—is impressive since many brewers refuse to use organic hops because they feel they just don’t meet the high standards required by top-of-the-line West Coast IPAs. All I can say is this is proof positive that it is possible.

Rating (out of 5 mugs):   

Blind tasting reviews are a fun game to play with restaurant sommeliers and wine nerds across town… or across the globe in this case. Since I’m travelling in Australia, I though it would be fun to bring a bottle of Okanagan wine with me to see what a somm down under would make of it. So I’ve been hanging out at licensed hot spots in Sydney making conversation with men behind the bar. Pretty hard work while on vacation, but that is my dedication to Urban Diner readers.

Come inside and read the review of our next contestant…

Seamus Brandt is a Junior Sommelier at Rockpool Bar and Grill in Sydney, Australia (see here). With previous experience as a chef and waiter, Seamus has been in the industry for about eight years and is starting to put some paper behind his wine career with WSET studies. At Rockpool, he works under the watchful eye of a Master Sommelier managing a wine cellar worth over $10 million that Wine Spectator has judged as one of the greatest in the world.

Haywire Pinot Gris 2011

ABV: 13%
Category: Pinot Gris
Winemaker: Haywire 

Appearance: Clear, lemony core and clear meniscus.

Nose: Clean, youthful nose. Tropical fruits of fresh pineapple, stone fruit, fresh cut grass with no evidence of oak and steely minerality. On second assessment more limes and lemons on the nose are apparent.

Palate: The wine is dry, medium+ acidity, with a light body confirming no oak. Confirm cut grass, and more unripe pineapple. Acidity allows for a long, lingering finish and freshness. Citrus coming through more on the palate. No evidence of tannins, low alcohol, medium intensity.

Assessment of Quality: Quite well balanced, moderate intensity and complexity. Tightly structured. Quite a lovely, lingering finish. The wine is ready to drink now through five years, perhaps. I don’t think it will improve — not a bad thing but just made to drink. I like it, I would happily have a glass with freshly shucked oysters, tuna tartare or roasted prawns.

Further Comments Upon Reveal: My first impression was WOW! Tight for a Pinot Gris! A couple more looks and you see characteristic fruit clearly point to the style, and there’s enough weight and texture on the palate, but this is still stylistically different to me.

Availability: BC Liquor Stores

Price: $19.99

[Image by William Warby] Charlie’s Little Italian now open; BierCraft Restaurants introduce certified cicerone beer servers; Mother’s Day brunch at YEW; Dockside Restaurant: reserve soon to avoid Mother’s Day disappointment!; Mother’s Day at Thierry; Pink Elephant Thai turns two on Alberni Street; Urban Thai Bistro unveils modern new look, revamped menu; New season: Good for You, Good for Our Earth

“CHARLIES LITTLE ITALIAN” NOW OPEN – MAY 2013

After a quick 2 week turnaround, we’re pleased to announce that Charlie’s Little Italian is now open.

Chef, Tristan Burley has created a concise, value driven menu that includes traditional pasta dishes, antipasti and salads, while Nick Devine’s select list of Italian wines and housemade Italian soda, along with a cocktail list featuring his ‘Gianfranco Zola’ cocktail, brings a taste of Italy to the Mount Pleasant neighbourhood.

Situated at 2610 Main Street, Charlie’s Little Italian sees the old Habit Lounge re-imagined as an old-school Italian restaurant with a modern flare. The bar, now located at the front of the room, welcomes patrons into the space, along with the floor to ceiling “piazza mural”. A market scene looks down on the booth seating, while large scale gingham wall panels stretch the length of the room.

Charlie’s is open for dinner 7 days a week from 4pm.

Stay social on Facebook / Twitter / Instagram: @CharliesVan

For more information, visit: charlieslittleitalian.com

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BIERCRAFT RESTAURANT INTRODUCE CERTIFIED CICERONE BEER SERVERS

BierCraft owners Dean Mallel and Don Farion are proud to announce every member of the service and bar staff has completed the Certified Cicerone Beer Server certificate program through the internationally recognized Craft Beer Institute.

Don Farion himself is a Certified Cicerone and was one of the first to achieve the certification in Canada. Don and Dean have always taken great pride in the extensive training and development their staff receives and discerns having the certification gives the staff that next level of professionalism and pride in their work. Through the Cicerone Certification guests can be assured that each beer was given proper storage and served in the proper way so their beer will taste exactly the way it should, every time. The Certified Beer Server not only includes storage and service but a modest knowledge base of beer styles and culture as well as the brewing process and ingredients. Anyone can call themselves an expert on beer, but when consumers want great beer they need a server who really knows beer service, flavors, and styles; that server or bartender works with BierCraft.

BierCraft Restaurants have at both location over 20 craft beers on tap, over 100 beers in bottles and was recently voted “Best Restaurant – Imported Beer Selection” by The Georgia Straight Golden Plates.

With over 50 years of restaurant experience between them, Dean Mallel and Don Farion decided to share their love and passion for Belgian and craft beer by opening the first BierCraft location on Commercial Drive in June of 2005 – BierCraft Tap and Tapas. They quickly built a reputation as the place to find a great meal whilst enjoying beers from around the world, served with the care and attention they deserve. BierCraft Bistro was opened on Cambie Street in May of 2009.

For more information please contact Rachaal Steele, BierCraft Staff Training and Development at biercraftRestaurants@gmail.com

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ODE TO MOTHER – MAKE MOM’S DAY DELICIOUS – BRING HER TO BRUNCH AT YEW ON SUNDAY, MAY 12

In the hustle and bustle of this fast-paced, Wi-Fi, high-tech world family time can prove elusive.  But no excuses folks – this is mom we are talking about. Protector from monsters and nightmares, healer of booboos and broken hearts, moms need to be recognized, singled out and celebrated.
On Sunday, May 12, YEW restaurant + bar is hosting a decadent Mother’s Day brunch.  In addition to classic brunch dishes, Chef Ned Bell will be serving up a delicious tapas menu including Lobster Bacon Benedict and Crème Anglaise Soaked Brioche French Toast. Scrumptious bakeshop selections such asEspresso White Chocolate Scones and Carrot Pineapple Ginger Muffins will also be available. To cap off the celebration of magnificent moms, YEW restaurant + bar will be offering all kinds of delicious desserts for Mom to enjoy on her special day.

Brunch is priced at $87 per adult, $40 for kids 5 to 12 and free for the under 5 set.
Tables are booking up, make your reservations by calling YEW at 604.692.4939

Pump Up the Pampering at RedCedar Massage Suite
Four Seasons Hotel Vancouver can help amp up the indulgence of deserving moms with its’ new RedCedar Massage Suite.  Invite mom to relax and enjoy a treatment tailored to her need in our beautifully tranquil suite.

Give a Toast to Mommy
YEW’s Wine Down Sundays are the perfect pre or post relaxation prescription where every single bottle of wine is 50% off all day long.

Make Room for Mom
If you want to go big and turn Mother’s Day into a weekend of well-deserved indulgence by booking a night in one of Four Seasons Hotel Vancouver’s luxury guest rooms. Click here to view the Hotel’s special offers.

For more information, visit: yewrestaurant.com

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 MOTHER’S DAY BRUNCH AT DOCKSIDE: RESERVE SOON TO AVOID MOTHER’S DAY DISAPPOINTMENT

Our Chef’s Grand Mother’s Day Brunch is filling up fast and we’re well on track for a full house before Mother’s Day!

Chef Simon McNeil’s sumptuous menu is guaranteed to please every member of the family while Dockside’s award-winning waterfront setting will make this year’s Mother’s Day a special one.

Click HERE for full menu details.

Click HERE a photo gallery of our buffet.

Two seatings, 10:30AM and 1:30PM, will be offered for the Mother’s Day Buffett and the cost is $59.00 per person (tax and gratuity extra) for adults, and $25 per child 6-12yrs (5 and under free). Call 604-685-7070 to reserve.

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MOTHER’S DAY @ THIERRY

Chef Thierry and his team are creating exceptional and unique delicacies featuring one of spring’s hero ingredients, rhubarb.

Whether you are looking for a couture cake to celebrate your Mother, or a selection of sumptuous treats to highlight her special day, Thierry will have a feast of eye-catching options.

Macaron
Elderflower butter cream + rhubarb compote.

Religieuse
Choux pastry + elderflower lemon pastry cream + rhubarb compote + fondant.

Financier
Rhubarb financier + streusel.

Tart
Puff pastry + baked rhubarb + Tahitian vanilla bean glaze.
Available in small + medium sizes. 

Cake
Marzipan sponge + honey butter cream + fresh raspberries + rhubarb bavarois.
Available in small, medium + large sizes. 

Featured Mother’s Day items will be available from May 10th – 12th, while supplies last.
To order please call 604 608 6870 or order@thierrychocolates.com; 48 hours notice is required.

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(Vancouver, BC)  May 6, 2013 – Thai House Restaurant Group is pleased to announce that the baby of the family, Pink Elephant Thai, located at 1152 Alberni Street, has turned two with substance and style.

Since opening, the busy restaurant has gone through over 19,000 litres of coconut milk, 38,800 kg of rice, and 950 pounds of basil leaves; while hosting valued guests from around the block and across the globe.  Pink Elephant Thai has developed a following for its $10 lunch specials, on daily until 4:30pm; Happy Hour drinks and appies, seven nights a week from 4:30pm to 7:00pm; and a resident Friday night DJ playing lounge beats. Plus Pink is a great alternative to a traditional pub for catching all Canucks playoff action on the big screen.

Pink Elephant Thai’s menu offers both New World and Traditional combination dinners for parties of two to six, as well options for shared appetizer platters.  Prepared by a team of Thai chefs, some of the restaurant’s standout dishes are Peeg Gai Yaad Sai, delectable boneless chicken wings stuffed with vegetables and glass noodles; Grilled Free Range Duck Breast marinated with fresh Thai herbs and spices, served with spicy garlic and chili sauce; Black Cod topped with three flavored – Spicy, Sweet and Sour – sauce with fresh basil and pineapple; and the ever popular Pad Thai made with fresh tamarind.

Pink Elephant Thai features a popular communal table running the length of the restaurant, as well as oversized booths, and a chef’s table to catch all the kitchen action.  Overall, the look is ultra sleek with gleaming white, cool grey, polished black, and lots of the restaurant’s signature pink.  Creative cocktails, imported beers including Thailand’s Singha, along with a varied and well priced wine list, all pair nicely with the menu that ranges from just a touch to totally spicy.
Pink Elephant Thai is located at 1152 Alberni Street and open seven days a week, from 11:30am through 10:30pm. It’s open late for special parties and on weekends, always serving lunch, dinner, cocktails, plus everything in between.

For reservations phone 604.646.8899 or for more information please visit PinkElephantThai.com, follow @pinkethai on Twitter, follow on Instagram @pinkethai and become a fan on Facebook.com/pinkelephantthai.

About Thai House Ventures Inc.

Thai House Restaurant Group celebrated its 25^th anniversary in 2011. Since opening its first restaurant on Robson Street in 1986, the family run business has grown to encompass four award-winning Thai House locations in addition to Urban Thai Bistro in Yaletown and Pink Elephant Thai on Alberni Street. The successful line of Thai House Curry Sauces is available at grocery stores across Canada. For more information and specific social media links visit http://thaihouse.com.

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(Vancouver, BC) May 8, 2013 — Desmond Chen, proprietor of Urban Thai Bistro, has pulled back the curtain to reveal a fresh and stylish new dining space taking centre stage at the popular Yaletown restaurant.

Much like the subtle nuances and delicate balance of spices and herbs for which Thai cuisine is renowned, the newly renovated Urban Thai Bistro offers an understated but distinctive blend of rugged post-and-beam design elements with a sleek, modern look. Burnished metallic chandeliers bathe the room in warm and enticing light, rich accents of gold and ebony lend an air of casual elegance, and a host of gleaming Buddha statuettes imported from Chiang Mai in Northern Thailand cast a benevolent eye over the setting.

The inviting new bar area demands immediate attention, thanks to its illuminated onyx bar top and flat-screen TVs for sports and playoff action, while an added lounge area offers a comfortable and relaxed place to unwind for conversation, drinks and lighter fare. The dining area also includes a large “Chef’s table” for VIPs, families and groups of twelve, while a heated exterior patio allows patrons to enjoy the open air whatever the season.

The refinements at Urban Thai Bistro, however, run deeper than just the surface. Chen has also expanded the menu and enlisted new chefs from Thailand to offer guests a wide range of traditional Thai dishes as well as signature creations all made with market-fresh spices and exotic imported ingredients as well as a respect for preparation and presentation that is both traditional and authentic. Longtime devotees of Urban Thai Bistro need not worry, however — Chen has ensured that old favourite dishes are still included on the menu as well.

Urban Thai Bistro offers daily lunch specials from 11:30 a.m. to 3 p.m. for $9 a plate as well as a Happy Hour featuring appetizer and drink specials daily from 3:00 p.m. to 6:30 p.m., and is open extended hours on Fridayand Saturday nights for those who like the nightlife.

Step inside the new-look Urban Thai Bistro and, as they say in Thailand, “sabai sabai” — Relax. Chill. Leave your worries behind.

Urban Thai Bistro, located in the heart of Vancouver’s Yaletown district, bustles with energy from 11:30 a.m. to 10:30 p.m. seven days a week. Urban Thai Bistro was one of Yaletown’s early settlers and remains a prime spot for people watching.

For reservations phone 604.408.7788 or for more information please visit thaihouse.com/urban-thai-bistro, follow @urbanthai on Twitter, on Instagram @urbanthaiyaletown and become a fan on Facebook.com/urbanthaibistro

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How can you have a successful business and be environmentally responsible at the same time?

Vancouver, BC - Good For You, Good For Our Earth is a new television series that explores these issues. This health and wellness show features food producers and manufacturers from British Columbia who embrace environmentally sustainable business practices.

FarmFolk CityFolk, in partnership with Vancity and Telus Optik Local, has developed this made-in-BC food and nutrition show. Lori Petryk, the show’s host and well-known Vancouver dietitian, will provide viewers with valuable nutrition information to help them make healthy choices for themselves and their families.

The series aims to educate the consumer on the benefits of SOLE food (Sustainable or Organic, Local, and Ethical) to their health and the environment. We will feature BC farmers and food producers who produce healthy foods while embracing environmentally sustainable business practices. We take the viewer behind the scenes to show exactly how our local food growers, producers and manufacturers are leading the way in producing quality foods while reducing the effect food production has on the environment.

Each 20-minute show will air on TELUS Optik Local &#8212 TV On Demand throughout the year. The broadcast schedule is as follows:

• Part 1 of 4: March 15, 2013 – June 13th
• Part 2 of 4: June 14, 2013 – September 12
• Part 3 of 4: September 13, 2013 – December 12
• Part 4 of 4: December 13, 2013 – February 13, 2014

Each of the show segments can also be viewed online at FarmFolk CityFolk’s website: http://www.farmfolkcityfolk.ca/projects/good-for-our-earth/

Job details inside.

Quails’ Gate Winery is nestled in the beautiful Okanagan Valley in the southern interior of British Columbia. Building on our history and strengthening our team is a top priority. Old Vines Restaurant offers an excellent venue to build a career in the culinary arts. Open year-round, opportunities exist for advancement and gaining knowledge of pairing wines with the finest Okanagan cuisine.

For our 2013 season starting in May, we are seeking mature, passionate and eager-to-learn individuals to join our culinary team as a Cook to will achieve the Quails’ Gate standard of culinary excellence, through food preparation and direct front line cooking of meals during service. Three years previous experience in a similar role, preferably in fine dining is required as well as Level 1 Food Safe.

If you are seeking a position with a dynamic winery that is intent on establishing itself as Canada’s leading premium brand, please forward your resume with covering letter to:

Human Resources,
Quails’ Gate Winery
employment@quailsgate.com

The Breakwater Restaurant(at Kingfisher Resort) opened it’s patio to warmer weather on May 1. I’ll be checking out the new cocktail list with garden-inspired flavours (Lavender Martini? Mmmm).

If it’s on Facebook, it must be true: Rachel McColm is the new owner of mobile vendor Sam & Petes Gourmet Hotdogs. She says they’ll keep the tradition of serving locally made gluten free smokies, pulled pork sandwiches, and fresh made pizzas. Watch for them at Central Builders sometime this May. Give her a tweet @SamandPetes. Know any other mobile vendors? Tweet me at @hanspetermeyer

I recently stopped in at Red Tree Specialty Coffee and met Simon and Katy Fogg. They’re fairly new to the area, part of an emergent young/local food scene. They source their coffee via ethical channels, roast it in the Comox Valley, and are featuring a roster of local food folks, including Darkside Chocolates, Little Orca Bakery, The Tea Center, and Tria Culinary. At the foot of the parking lot at 2230 Cliffe Ave. BTW: They’ve changed how I taste coffee.

Chef Adrian Merrilees (formerly with Fluid Bar & Grill) has two newsworthy notes. First, he’s opened the Tee Box in at the Comox Golf Course on Balmoral Ave. Serving breakfast, lunch, and dinner 8-till-late every day. Adrian and crew are also opening a small onsite restaurant at The Bridge in Courtenay. Lunches, afternoon snacks, tapas on the deck, with BBQs on the weekends.

Another chef on the move, Andrew Stigant (formerly with Crown Isle), has released his spring menu at both the Flying Canoe Pub and Chalk Lounge at the Westerly Hotel. Apparently he’s in a scrappy mood, laying claim to the Best Burger In Town. You tell me. The pub hosts another “best” June 6 with the 3rd annual Best Caesar in Town, part of the BC Shellfish Festival. #CaesarJun6 on Twitter.

Events and Activities
The May Vancouver Island #localfoodhero promo is sponsored by BC Shellfish Festival. Tell us about who makes the best Island clam chowder and you’re in to win a backyard oyster BBQ for 6 (plus some additional goodies that we’ll confirm later in the month).

Coastal Black Estate Winery’s bistro opens for 7 days a week, Victoria Day weekend till the Flavour event September 15. Watch for 10 days of clam pizza and “Oysters Rocky” from the wood-fired oven during BC Shellfish Festival.

After a 2 month break Avenue Bistro is hosting another in their popular One Big Table events on May 27 with a 4 course wine-pairing dinner featuring Beaufort Vineyard’s 2012 new releases.

In Campbell River, Anglers Dining Room hosts a wine maker’s dinner series on May 24-25 with South End Farms. June 28-29 Chef Joe Volk prepares beer pairing dinners featuring Salt Spring Island Ales.

BC Shellfish Festival events start June 6 with the Best Caesar in Town competition at the Flying Canoe Pub. On June14 it’s the Chef’s Dinner. On June 15 (12-5pm) it’s the free, public event at the Comox Marina Park with cooking demos, chowder contest, and the BC finals for the Canadian Oyster Shucking competition (the winner goes on the Charlottetown, PEI). Great way to do “family” and “food” on Fathers’ Day weekend! Watch #BCShellFest on Twitter. FMI: BCShellfishFestival.ca 

Also tied to BC Shellfish Festival, Island Joy Rides bicycle/food tours is offering a Weekend Escape/Cycle of Love June 14-16 with a “ride bikes, eat oysters” theme. A great way for visitors to the area to learn about the region’s food culture – and generate a healthy appetite!

-hpm

Related articles

• Who makes the best clam chowder on Vancouver Island? Tell us to win a “Backyard Oyster BBQ” for 6!(bonvivantvancouverisland.com)

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• Mid-Island Food News for April(urbandiner.ca)

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• Rob Tryon talks about oysters and the BC Shellfish Festival(bonvivantvancouverisland.com)

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Vancouver Craft Beer Week
May 31 to June 8
Website | Twitter | Facebook

Vancouver Craft Beer Week is back for its fourth year with a poker-related “We’re Going All In” theme that reflects the excitement of the boom in new breweries opening in Vancouver, as well as the location of the two-day VCBW Beer Festival, which will take place at the River Rock Casino Resort in Richmond.

This year, VCBW features nightly signature, feature and walk-up events that cover the spectrum of the craft beer scene in Vancouver. The signature events and some of the featured ones require tickets, which are on sale now, but the walk-up events are all unticketed, so if you prefer not to plan too far ahead, those are for you. Also, there are VCBW specials at Donnelly Group public houses, Dockside Brewing, Romer’s Burger Bars, the Regal Beagle and Pat’s Pub & Brewhouse.

The VCBW Opening Night Gala on May 31 is all about what’s new in the craft beer scene. Held at the Roundhouse Community Centre, the event will launch the VCBW Collaboration Beer, an Alt-style beer that is a tribute to Storm Brewing’s Red Sky Alt, which was a prominent part of the city’s craft beer scene back in the 1990s.

The most popular signature event every year, Hoppapalooza at the Albi Room, was split into two separate sessions on Sunday, June 2, but it still sold out quickly. Other prime events to check out include the Hillbilly BBQ at Commercial Drive’s Woodland Smokehouse (Saturday, June 1), Cicerone vs Sommelier at  Legacy Liquor Store (Wednesday, June 5), and Brothers in Hops at the Butcher and Bullock (Thursday, June 6).

Some new events worth checking out this year are Junetoberfest, a walk-up event at  Tap & Barrel that features lagers (June 1), and PDX Beer Week in Vancouver (June 5 at Portland Craft). My favourite event from last year, the Biercraft Belgian Showcase, returns on June 3—it features some of the best beer from Belgian, as well as Belgian style beers produced by breweries here in BC and in the U.S.

The beer festival that caps off VCBW will feature more than 50 breweries “from as near as East Van and as far as Belgium.” The $35 ticket (per night) includes a commemorative taster glass and three drink tokens. Additional tokens cost $1.25. Some of Vancouver’s best food carts will be on site to help you soak up all that beer you’re tasting.

And here’s a plug for my own event: Join the Revolution! on Monday, June 3 at Yaletown Brewing. This is the Vancouver launch for my brand new book, Craft Beer Revolution: The Insider’s Guide to BC Breweries, which comes out in mid-May. It’s a free event, open to the public, and will feature some exclusive revolution-themed cask beers created by Yaletown’s brewmaster Iain Hill and some special guest brewers. (If you don’t happen to live in Vancouver, the Victoria launch will be at Spinnakers on Wednesday, May 29, and I will also be touring around the province in June and July holding local launches with breweries all over B.C.)

Visit www.vancouvercraftbeerweek.com for more information and to buy tickets.

Quench your thirst at www.thirstywriter.com. Follow along on twitter @thirstywriter and @craftbeerrevolu.

Food Fight is a fundraiser for fellow industry peer and friend, Owen Lightly, who was recently diagnosed with stage 4 colon cancer. He and his partner in life and in business, Naomi Horii, are facing a tough time ahead as they fight the battle against cancer. Together they are a strong and determined team, but it will be a difficult journey to recovery, and they will need your help. On behalf of Owen and Naomi, family and friends have come together to throw a benefit for him. Your contribution will help them get the best support they need. Owen is about to start treatment, and we want to cheer him on. We want to show him that we support him, and that HE CAN DO IT – he can win this!

Food Fight will take place on May 19 at the Vancouver Urban Winery. We invite you to come and enjoy a casual get together featuring local chefs, bartenders, music, silent auction, and more. 100% of the ticket sales and proceeds of this fundraiser will go directly to Owen. If you are unable to attend, consider buying a ticket anyway, or adding a donation on top of your ticket. Every little bit helps.

Tickets include a welcome cocktail and canapes by many industry friends of Butter on the Endive.

The bar will be by donation, so please bring cash. Also, please bring a warm heart, smiles, and your dancing shoes.

Sunday May 19, 2013
7:00pm-midnight
Vancouver Urban Winery
$60 per ticket

Please share this link through email and your personal facebook pages. More details to come.

http://foodfightvancouver.eventbrite.ca/

There’s plenty going on at Vancouver Urban Winery these days—including wine on tap at Gastown’s soon to be open TUC Craft Kitchen. They’ve even re-purposed a couple of vintage fire extinguishers as part of the deal!

Last week we were tasting Blasted Church Hatfield’s Fuse on tap from a portable unit at Brix Restaurant. The occasion was the inaugural Okanagan Falls Winery Association Tasting.Next week sees the arrival of Backyard Vineyards ‘Hand Drawn’ Red and Backyard Vineyards ‘Hand Drawn’ White on tap at Tap & Barrel, where sommelier David Stansfield is setting a brisk pace. This story has legs, as they say. And not just in the glass!

Earlier this year we wrote a piece for Tidings Magazine, which traces not only the west coast story but gets into how wine on tap is reallytaking hold across Canada.

TAPPING

by Tim Pawsey

David Stansfield is one happy man.

He’s the sommelier and wine buyer at bustling Tap & Barrel, in the heart of Vancouver’s newest neighbourhood that’s sprouted in the former Olympic Village.

^ Tap & Barrel’s David Stansfield

The restaurant (which opened in summer 2012) is well named: The capacious, two tier modern space with sweeping views of False Creek and downtown pours just about every drop of wine or beer it sells not by the bottle but by the glass, right out of the tap.

In fact, Tap and Barrel, along with Vancouver Urban Winery, the company which facilitates the process—is transforming wine service at casual dining establishments across the city and elsewhere.

The consumer reaction has been nothing short of amazing, says Stansfield, who says even he was completely unprepared for such a positive response.

^ Tap & Barrel: taking the keg wine market by storm

“I bought the entire run of Laughing Stock Sauvignon Blanc for the year, 400 litres.”

“I thought ‘I’m gonna get fired for this—we’ll probably still be serving it next year!’ But we sold out in five weeks—and that was an $11 glass of wine from a premium producer,” he chuckles.

Equally surprising, says the sommelier, has been the relative drought in bottle sales.

“Our list has a full range of well-chosen wines, including some very good values. But as it represents only four percent of our wine sales, I’m scaling it back.”

Only a year ago, wine on tap was barely on a blip on the horizon but signs are that the trend which arrived south of the border a couple of years ago is now knocking firmly on Canada’s door.

~ Tim Pawsey

*Article originally published at HiredBelly.com

Okay – full disclosure here, I am a Vancouver Magazine Restaurant Award Judge. There I’ve said it – and I feel unburdened and relieved. I hope that you will still like me and we can continue to be friends.

For many years, the Vancouver Magazine Restaurant Awards were managed by the genuinely legendary Jamie Maw – and continues to strive for excellence and integrity. Really, they take the process pretty damned seriously.

This years results confirms that Hawksworth Restaurant is the Big Room in the city, and David Hawksworth our glorious culinary leader. At the same time Vancouver’s talent pool seems to be getting only bigger and deeper – with great new rooms and a generation of younger chefs who are not shy about expressing themselves confidently.

On to the results.

Restaurant of the Year
Hawksworth Restaurant

Chef of the Year
David Hawksworth

Bartender of the Year
Robert Holl-Allen, Jules Bistro

Pastry Chef
Thomas Haas

Green Award
Forage

Lifetime Achievement
Alain Raye, La Regalade

Mentorship
John Bishop

Premier Crew
Miki Ellis, Minami and Miku
Romano Castillo, L’Abattoir
Ike Seaman, Wickaninnish Inn
Jamie Lauder, CinCin
Samantha Rahn, Araxi

Upscale Dining
Hawksworth Restaurant

Casual Dining
La Quercia

Best New Design
Wildebeest

Best New Restaurant
Wildebeest

Food Cart
Tacofino

Coffee House
Revolver

Seafood
Blue Water Cafe + Raw Bar

Upscale Italian
Cioppino Mediterranean Grill and Enoteca

Casual Italian
La Quercia

Pizzeria
Nicli Antica Pizzeria

Upscale French
Le Crocodile

Casual French
Tableau Bar Bistro

Upscale Japanese
Tojo’s

Casual Japanese
Kingyo

Upscale Chinese
Hoi Tong Seafood Restaurant

Casual Chinese
Alvin Garden

Dim Sum
Dynasty Seafood Restaurant

Noodle House
Hokkaido Ramen Santouka

Indian
Vij’s

Korean
Sura

Thai
Maenam

Vietnamese
Phnom Penh

Other Asian
Spice Islands

The Americas
La Taqueria

Steakhouse
Hy’s Encore

Casual Chain
Cactus Club

North Shore
La Regalade

Whislter
Araxi

Victoria
Ulla

Vancouver Island
The Pointe at the Wickaninnish Inn

Okanagan
Waterfront Restaurant and Wine Bar

Winery / Vineyard Restaurant
Miradoro at Tinhorn Creek

Producer / Supplier of the Year
Lauren Mote, Jonathan Chovancek

Ingredient of the Year
Wild Pacific Albacore

If you have been paying attention to this city’s Chinese food scene you will have noticed the growing presence of authentic spicy Chinese cuisines.

I’m not talking about the restaurants that serve “Szechuan” cuisine—that old-school westernized version of Sichuan food that we’ve been enjoying since our youth. I’m talking about the cuisines that have been carried here on a new wave of recent immigrants from the provinces in and around Sichuan, Hunan, Guizhou, and Yunnan, in the geographic middle of China. In what is called the Traditional Four Schools of Chinese Cuisine, the food from these provinces belong to Chuan Cai or the “Sichuan” School.

Restaurants representing the food from the province of Sichuan make up the bulk of this new trend, with the other regional cuisines following from a distance.

These cuisines are typically rustic, so homestyle preparation dominates their culinary repertoires. They all exhibit distinct regional characteristics and have their own specialties, but the culinary boundaries can be blurry, with each province claiming to be the true originator of certain canonical dishes. All these cuisines do share a common ingredient—the chili pepper, which lends its signature capsaicin heat. Sichuan Peppercorn is almost as common an ingredient—but used much more in Sichuan cooking than the others. Pickled and smoked ingredients and the liberal use of garlic and ginger completes the flavour profile.

Unfortunately, these cuisines’ regional nuances are practically non-existent in restaurants outside of China. Here in North America menus from Sichuan, Hunan, Guizhou, and Yunnan restaurants are usually similar except for a mere one or two specialized dishes that assert a particular regionality.

The notable differences you find come not from regionality, but from the trajectory that this food followed to our shores. For example, certain variants of Sichuan cuisine (a regional favourite all over China) emerged first in Beijing, Hong Kong, and Taipei prior to migrating to North America. Thus you might see “Authentic Sichuan” joints alongside “Beijing Sichuan” and “Taiwanese Sichuan”—each imprinted with flavours, cooking methods, and presentations that are foreign to the original, native cuisine.

Beijing lamb skewer beer joints are one such mashup of trajectory. In these often lively beer bars where lamb is the focus, food from Sichuan and Xin Jiang (the northwestern “protectorates” of China) both share prominence on the menu. These places are so popular in Beijing that the smoke from their BBQs has been partially blamed for recent air pollution problems. In an effort to improve air quality, the city tried to clamp down on these alleyway operations, but the resultant outcry from the skewer-loving Beijingers skewered the initiative.

Taiwanese cuisine, one of China’s most diverse, is another example. It has been influenced by cuisines from Japan, Korea, and from southern China. Taiwanese food has always had some spiciness, but many now-classic dishes were introduced by Sichuan immigrants, who fled there after Mao’s defeat of Chiang Kai-Shek and his army in 1947. The iconic Taiwanese Beef Noodle is a direct descendant of Sichuan Braised Beef Noodle whose origin can be traced to Gangsham—once a small village in Chengdu county, now part of the metropolis of Chengdu City.

A Spicy Survey

Richmond seems to be the obvious destination for anything Chinese; however, the true emerging centre for Spicy Chinese is the area around East Kingsway, from about Joyce Street all the way to Crystal Mall in Burnaby. A quick survey of the area uncovers a couple of dozen restaurants (most of which are family run) that can be categorized into Sichuan Hotpot, Beijing BBQ, Taiwanese, Hunan, and Sichuan joints.

West Kingsway

This survey won’t be complete without mentioning two outliers much further west towards Knight Street (near Famous Foods) so let’s start our journey there.

Nine Dishes has a bit of a cult following and is often packed on weekend nights with Mandarin speaking twenty-somethings filling up on homestyle food. Run by the laconic but friendly Chef Yves, this restaurant serves a Beijing beer hall variant of Sichuan cuisine, replete with beer-friendly dishes such as cumin lamb skewers, lotus root “burgers” and spicy wonton. Yves’ signature dish, however, is his house-cured Sichuan sausage—common in China, but near impossible to find here. Reminiscent of a dry-cured chorizo sausage, it is spiced with dried chilies and Sichuan peppercorn.

Spicy Beauty is a new Hunan place that opened at the end of last year. The interior is spiffier than usual for a restaurant on this dilapidated end of Kingsway. Its chef (who actually hails from Sichuan province) spent a number of years cooking for a high-end Sichuan hotel restaurant in Hong Kong, which shows in the higher-end presentation and more muted flavours.

Kalvin’s Szechwan serves Taiwanese-Sichuan food—a hyphenated take on Sichuan cuisine which incubated for some time in Taipei prior to heading west to North America. Their menu traverses some of the usual Taiwanese classics such as Three-Cup Chicken, Salt and Pepper Chicken, and Braised Pork Hock, but it also lists some more obscure Sichuan-inflected dishes. One such dish is its well-known Red Fermented Pork—where pork slices are first marinated in fermented spicy tofu and the red wine lees (a by-product of red rice wine production and the dish’s source of colour).

Kingsway and Joyce

The ethnically diverse shopping district of Collingwood, centred at the corner of Joyce and Kingsway, is characterized by small, independent grocery stores. Cantonese-run greengrocers share the strip with shops catering to Korean, Latin American, Filipino, and Vietnamese clientele. It isn’t easy to miss the Spicy Chinese restaurants there.

One of my favourites is Lucky Noodle, whose Hunan food can be unabashedly spicy and smoky—two major characteristics of this cuisine—and also salty. Order anything with their smoked Hunan bacon and their smoked bamboo shoots.

Right next door (literally) is Li China Grill—a Beijing-style BBQ joint that specializes in lamb skewers and notably – Chongqing-style roast fish in a pan. Here, they flame-roast one of a small selection of fish prior to dressing it with one of four condiment mixtures in a butane fired hotel pan. The “ma la” topping – with its peanuts, dried chilies, and Sichuan peppercorns is deservedly their most popular.

This area is dotted with restaurants that specialize in authentic Sichuan Hotpots. I count five in the section between Joyce Street and Crystal Mall. My preferred targets for hotpot are Spicy Legend and iSpicy, whose broth and higher-quality accompaniments make them stand out in this competitive area. iSpicy’s Sichuan dumplings (which unfortunately you cannot get by itself without ordering a hotpot) are soft, pillowy, and taste authentically Sichuan.

A bit north on Joyce St near the Skytrain station is one the city’s rare Guizhou specialists. Yummy Mammy’s menu lists the usual Hunan and Sichuan dishes, but is punctuated by a few specialties from the province. The dish to get here is their Sour Fish Soup, a rustic dish of lake carp simmered in a tart and spicy stew.

Crystal Mall and surrounding area

The concentration of spicy restaurants thins out along Kingsway until you hit the mother lode within Crystal Mall, where there are four full service restaurants and five food court stalls that specialize in Spicy Chinese food. Nowhere else in the entire Greater Vancouver Area will you find such a concentration. The food court is a treasure trove and worthy of its own post.

Perhaps the best of the bunch in this area is S&W Pepperhouse, another one of the rare Guizhou restaurants in town. While it doesn’t have much in terms of spiciness, their award-winning dish of Deep Fried Tilapia with Cilantro and Peanuts is representative of Guizhou cuisine. Like most of the other restaurants in this survey, they also serve some great Sichuan food—namely the scary sounding Husband and Wife Lung Slices, which, despite the visceral name, does not contain lung at all; tripe and shank make up the protein.

Just around the corner on Imperial Ave is the popular Hunan restaurant Alvin Garden, a long time critical favourite. They used to operate as Crystal Hunan on Kingsway across from Metrotown Centre many years ago, making them the first restaurant in the GVA to serve authentic Hunan food. Some of their best dishes are Hunan in origin—Hunan Smoked Bacon and Garlic Stems—and some are Sichuan—Tea Smoked Duck to name some examples. Their menu is more concise than the other Hunan restaurants in this survey, contributing to their consistency and quality. Their award-winning Spiced Pork Heart is perhaps their most well-known dish.

When eating at these places, order beer (if they are licensed), smoked plum juice, or Wong Lo Kat (the herbal tea in the red can) to counteract the spiciness and saltiness.

The List

Nine Dishes - 960 Kingsway

Spicy Beauty - 1707 Kingsway

Kalvin’s Szechwan - 5225 Victoria Dr

Lucky Noodle – 3367 Kingsway

Li China Grill - 3377 Kingsway

Spicy Legend - 3309 Kingsway

iSpicy Hot Pot - 3520 Kingsway

Yummy Mammy - 4963 Joyce St.

Crystal Mall Foodcourt – 4500 Kingsway

S&W Pepperhouse - 4500 Kingsway

Alvin Garden - 4850 Imperial St.