Chambar Restaurant

Restaurant: Chambar Restaurant

Cuisine: Belgian/French
Last visited: February 12, 2010
Area: Vancouver, BC (Gastown/Downtown)
562 Beatty Street
Price Range: $30-50 (Closer to $50)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 6
Service: 5.5

Ambiance: 4.5

Overall: 6

Additional comments:

• Specializes in Belgium/French food - fusion
• Innovative/exotic/creative menu
  
• Going on 6th year
  
• Casual fine dining
• Lively atmosphere
• Busy on weekends/late nights
• Husband and wife owners
• Chef Nico Schuermans and his wife Karri
• Parent to Cafe Medina next door
• Just opened Dirty Apron Cooking school (couple stores down)
• Fixed menu available
• Event nights
  
• Extensive wine list
• Great for drinks/cocktails/appetizers
  
• 18% gratuity for groups of 8+
• Ocean Wise
• Open 5-12am daily
• Reservations recommended
  

**Recommendation: Mushroom Soup, Mussels & Frites, Le Canard aux Epices, if you can order Stilton croquettes as a side - do it! Vanilla Pear Cake

Chambar has always been one of my favourite restaurants...and it still is one of my favourites. I rarely ever say I have a “favourite restaurant” but this one has yet to disappointment me. I usually have certain dishes I like and that’s what I will recommend rather than the restaurant itself…however everything here is more or less amazing.

It is a Belgian restaurant, but the food is more contemporary with slight French and West Coast influences. It is more or less a fusion restaurant.

A bit steep in terms of price, but in the category of casual fine dining. The portions are reasonable although they look smaller until you start eating them.

They really let the ingredients speak for themselves here and they don’t go overboard by trying to enhance every single item with seasonings and spices. It’s simple, but tastes so complex. That’s the magic of Chambar.

My dessert review for Chambar Restaurant.

On the table:

Mushroom Soup

• It's not on the online menu but it was called "mushroom soup". It was basically 3 kinds of mushrooms showcased in 3 different way with 3 different cooking methods. There was a mushroom soup, sauteed oyster mushrooms, and deep fried trumpet mushrooms. $17
  
• Sautéed Oyster Mushrooms 6/6
• These are wonderful! The stems were meaty, juicy, big, and plump. It was sautéed in lots of butter and some garlic and it was almost the texture of meat. That is all I tried from this plate, however there were no complaints coming from the person who did order it. (That's why I can't rate the entire appetizer)
• I did love the concept of this appetizer overall – however the soup portion of it was looking a little small. Even the sautéed oyster mushrooms were a bigger portion. If “soup” is in the title of the dish then it should be showcased the most and it wasn’t. Nonetheless I would still order this again just based on the sauteed oyster mushrooms I tried.
  

Le Carpaccio de Thon Grillee - (Ahi Tuna) 4.5/6

• Charred yellowfin tuna carpaccio, celery, daikon & citrus brunoix. Pomegranate molasses, red shiso $17
  

• The slices were actually really nice and big and also cut quite thin and I’m surprised. I will usually only order sashimi items at Japanese restaurants…purely for the fact that it’s usually done better.
• I did miss the citrus note to this dish ever though there was still a tang to it from the pomegranate. The tang is just milder than the tang you usually get from Japanese tuna carpaccio. I also missed a little bit of heat – but maybe I’m too used to tuna carpaccio’s with wasabi. This one has mustard seeds though which was nice, but a bit masked even though there were a lot of them.
  

• This carpaccio carried a fruity flavour and the fish was very fresh. The diced ingredients were very subtle in all aspects and the combination of flavours were quite soft.
• There was some grapefruit which gave it a slight citrus tang, a little bitterness as well as some sweetness. It was a very fresh dish, but also a bit mellow in flavour although still delicious.

Dual Bison 5/6

• They don't have this on their online menu but it was basically bison done two ways. The first was a bison Prosciutto and the second was a bison shepherd's pie. $18 (I think?)
  

• Bison Prosciutto
  
• The bison prosciutto was very similar to regular prosciutto but much more rich. It was more like duck prosciutto, but more lean and less buttery and creamy.
• The slices are a bit thicker and the taste is almost a bit sweeter and it’s definitely not as salty as typical prosciutto.
  

• Shepherd’s Pie
• The bottom meat layer of the pie was braised bison which came off as almost like “pulled pork”. It was very shredded and actually quite dry. The flavour was very simple, but it was dry because it was a lean meat not because they overcooked/baked it.
• The pulled bison was best with the gravy they served along side. It was an intense, thick and syrupy sauce. It tasted like barbeque sauce with lots of Worcestershire sauce. There was quite a kick!
• The potato topping was a very simple but good mashed potato with lots of butter. It was nothing fancy, but just simple and good.
  

Mussels & Frites - Vin Blanc 3.5/6

• White wine butter cooked mussels, braised celery and leeks. Coarse black pepper. Served with frites. $22
  

• I could definitely taste the white wine. It wasn’t cooked out as much as I thought it would be. The wine is actually really obvious and I found it a tad distracting. It was my least favourite of the 3 although still tasty.
• It’s definitely a nice qhite wine they’re using and it’s something that I could easily drink, but it was a just a bit overpowering.
  

Mussels & Frites - Congolaise 6/6

• Mussels cooked with a tomato coconut cream. Smoked chili and lime. Fresh cilantro. Served with frites. $22
  

• If you like a more exotic mussel then this is for you. This was very Indian inspired with a very aromatic broth.
• The broth was stewed with fresh tomato chunks. Big coarsely ground black peppercorns, fresh basil leaves, cardamom, cumin and coriander.
• The broth didn't taste or look creamy, although there was coconut milk in it. I found it quite light and tangy with more of tomato based soup then a coconut cream based one.
• I wouldn’t say it was spicy, but there was a little heat.
• I could have drank the broth as a soup on its own.
  

Mussels & Frites - Coquotte 5.5/6

• Mussels cooked in a white wine cream. Smoked bacon lardons, spring onions. Served with frites. $22

• If you just want a simple, good, and more traditional mussel then this is for you.
• This was just good. It’s nothing adventurous and it’s one of those gourmet dishes that appeals to the masses.
• There’s bacon…and what more do I need to say? People love bacon!
• There’s also shallots and some green onions and onions.
• If you like bacon, butter, cream and onions – then you’ll like this. It’s not that creamy, but it is still very rich – it was almost like a bacon chowder broth.
  

Frites 4/6

• Served with a house made garlic aioli.
• The frites were very fried – they weren’t dark brown but they were fried until they were almost dry. I think they triple fry these. They're very crispy and reminded my of a thicker version of the skinny fries I had at The Irish Heather.
• They are cut into 1 inch sticks which allows more surface area for them to fry up very crisp. They weren’t fluffy and not too salty too.
• The garlic aioli is wonderful! It’s very thick – almost the texture of full fat yogurt.

There's a piece of ahi tuna carpaccio on the top right hand corner - that's not how it's served though...that's just my bite :)

It would normally look like this.

Chevreuil aux Raisins 5/6

• Cassis & juniper venison loin, stilton croquettes, braised belgium endive, coronation grape & aged sherry sauce. $30

• Venison tastes like a very tender and lean steak. The meat is a bit sweeter and it’s not as rough. It came with 5 pieces of venison and it was a bit overcooked for me. I could have had it a bit rarer although venison is still very tender even when cooked to medium.
• It was seared with simple salt and pepper and it was very little.
• All the little details were quite random and I didn’t think they complimented each other although they were good individually.
• The sauce could have been a bit more reduced. It wasn’t thick and sticky and it came off as a gravy thickened with corn starch.
  

• The Belgium endive leave was braised with maple syrup. The bitterness it naturally has was almost completely gone so I didn’t feel like it was endive. I didn’t find that it complimented the venison – I actually thought it took it over. Not that it tasted better, but the flavour was so strong I was distracted. There was a very strong clove taste and there was a bit of cardamom in it – however I though the combo of these spices was cinnamon.
• The brussel sprouts were dressed in tangy vinaigrette made with good quality olive oil you can taste.
  

• The stilton croquettes were amazing! They looked just like the croquettes in Spain. They were very fresh and the Stilton was used perfectly. A little goes a long way and they used the perfect amount. Stilton is very similar to Blue Cheese so it can be quite overpowering – this one was evident but not overpowering one bit.
  

• It was nice and crispy with a light breading and very creamy and soft inside.
• It was served on a bed of “dip” which tasted like sour cream mixed with chives. I could have eaten 4 of these as an appetizer. Yes….not a plate – but 4. Although they were good you don’t want to overdo these because they still are very rich.
  

Le Canard aux Epices 6/6

• Spice rubbed duck breast, butternut squash puree, red delicious caramelized apples, whipped goats cheese & tamarind gastrique. $29

• The duck skin was very crispy and almost came off as bacon! It was nicely seasoned and there was actually very little fat yet it was still moist.
  

• The pieces were a bit small and I found this entrée to be the “stingiest”.
  

• The goat’s cheese was good, but again a bit overpowering with the duck. I think I would have liked it if they mixed the goat’s cheese with a ricotta to make it a bit lighter in flavour. I wanted to showcase the natural sweetness of the duck a bit more.
  
• The tamarind sauce was tangy and that suited the cheese well becuase it was almost like balsamic vinegar with goat's cheese which is a great combination.
  

• I didn't like how they used a Red Delciious Apply. It was too powdery in texture especially after it was cooked. It was almost like an old apple texture.
  

• The apples were “glued” onto the plate with a nice caramel sauce. It was a very cooked caramel so the flavour was very intense and rich and it hardens – more like a candied hard caramel than nougat caramel .
• The butternut squash puree was one of my favourites of the nite! DELISH! Seriously. I had to pass compliments to the chef because it was so good.
• It was very thick and creamy and hard to swallow and had the texture of butternut squash whipped with marscarpone cheese…although there was no marscarpone cheese or any cheese for that matter.
• The texture is beautiful and it was slightly sweet with lots of butter and subtle seasonings. The flavour was pure butternut squash, but it was so smooth and creamy you think there is a whole complex production to it – but there isn’t.

Don't miss out on the Chambar Restaurant dessert post tomorrow - there was a lot :)

Goldfish Pacific Kitchen

Restaurant: Goldfish Pacific Kitchen - Restaurant Review
Cuisine: West Coast/Pacific Rim/Fusion
Last dined: December 8, 09

Area: Vancouver (Yaletown/Downtown)
1118 Mainland Street
Price Range: $20-30

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 3.5 (Based on lunch)
Service: 3
Ambiance: 5.5
Overall: 3.5
Additional comments:

• Located in Yaletown
• Mostly Asian chefs/cooks – Chef William Tse (previous sous chef of Joe Fortes and Chop House)
• Asian fusion/Asian inspired menu
• Focus on seafood
• Sophisticated and creative food
• Extensive Wine Bar
• Contemporary, trendy & “Yaletown” atmosphere & décor
• Quite a large dinner menu
• Dining Room/Lounge/Patio
• Covered sun room with lounge couches
• Great for appies/drinks/late night
• M-F 11am-4pm “$10 Gold Plates”
• M-F 4pm-6pm Happy Hour – appies and drinks

**Recommendation: Chicken satays, tuna tartare, short rib sliders, bacon fried rice (very popular but I haven’t tried), Trio of West Coast Sushi Pizza, Shiitake mushroom meatloaf

I posted my resstaurant review for Goldfish’s Happy Hour yesterday so this review focuses on the lunch I had there. For more details on the restaurant and overall review please see my post from yesterday: http://tinyurl.com/yfqzr6l

I came for a late lunch at 3pm and it was almost empty. Therefore I think the food I had was actually probably better because they could take the time to prepare it and do it well. It’s not always the case, but just my thoughts…

On the table:

• Flash Seared Ahi Tuna Sandwich 2.5/6
• Sweet onion marmalade, mustard greens $14

• 

• I love ahi tuna and when I see it on the menu I’m likely to order it. There was nothing really wrong with this one, but I expected more from it. The ahi tuna was slices of ahi tuna rather than an ahi tuna filet. I felt like they used their tuna tataki appetizer and made it into a sandwich by serving it on toasted white bread. There wasn’t that many pieces of tuna, but just enough slices to cover the bottom layer of bread. I think it could have used more ponzu sauce. It was more sweet than tangy because of the marmalade.
• 
• The sweet onion marmalade was basically a red onion relish – it was tangy, sweet and savoury and went well with the tuna, however there was a little too much of it and not enough tuna.
• I wish they used better sandwich bread – they either used Wonder Bread white bread or the white bread from T&T Supermarket. I think they used a combo of butter and garlic aioli before toasting it. It was nice and crispy, but boring at the same time.

• It came with fries which were I think are hand-cut. They were quite starchy but were really good with the garlic ginger aioli. The aioli is made in house and you can really taste the ginger – it’s so aromatic. It came with ketchup too – I really think they should start making their own ketchup. The new restaurant Society also in Yaletown does and it’s great. I really like the sauces at Goldfish so I think they should really make their own.

• **Shiitake Mushroom Meatloaf 4/6

• Tomato Hoisin jam, confit of whole shallots, roasted garlic jus $10
• This is their Tuesday Gold Plate – basically the Goldfish lunch special of the day for $10
• It was a bit small, but that was somewhat expected. It was only $10 anyways.
  
• 
• The meatloaf was actually really good. It was made of pork, shiitake, white pieces of bread (not crumbs), onions, garlic, Hoisin sauce, and some other spices. It was really tender, soft and moist. It was almost like bread pudding, but in a good way. There was a decent amount of pork pieces, almost chunks and I was surprised they didn’t use ground pork. This made it more gourmet and I appreciated that. I loved the addition of shiitake mushrooms. It absorbed so many juices they were all plump and juicy and gave the meatloaf a whole other level of sweetness and moistness.

• • 
• The meatloaf was baked and maybe even pan-fried to the point where the glaze became charred. I liked it though. I was scared it was going to be dry, but it wasn't. It had a crispy crust and was very well marinated and coated with a deep and rich tomato Hoisin jam. The Hoisin jam tasted like it was made with a cranberry jam. It was sweet, tangy, savoury and tart. I would have appreciated more roasted garlic jus though. There wasn’t enough sauce for both the meat and the rice.
• 
• I didn’t like the rice, it was really dry and needed sauce. The whole shallots were amazing though. They were really really soft and basically melted in your mouth.

• **Trio of West Coast Sushi Pizza 3.5/6
• Hokkaido scallop, salmon, albacore tuna, wasabi tobiko $10

• This is their Thursday Gold Plate. I actually tried it on September 10 when I went for happy hour – but I’m including it in this review because it’s a main dish.When I ordered it they had it as a special, so you would choose 1 of the 3. Now they offer it as a sampler. I tried the salmon and the albacore tuna pizza. Those were the 2 the waitress recommended so I just went with that.
  
• This was a sushi rice patty pan-fried until crispy and topped with chopped sashimi. I liked the salmon better than the tuna, but both were good.To make it better they should marinated them in a little bit of ponzu or something. Give it more flavour becuase they don't have too much going on. It's a very simple recipe.
• It’s not too greasy and the patty is nice and thin so you really taste a nice ratio of ingredients. The fry the rice up very nicely to the point where it’s a bit charred so it’s all nutty and crispy on the outside, but still soft on the inside. They drizzled a teriyaki citrus glaze or reduction before serving it. The wasabi tobiko tastes like regular tobiko to me – I missed that spiciness.

• I liked it better than the sushi pizza I had at Sushi Sky. I liked the rice patty here better, but I liked the addition of avocado at Sushi Sky. Ideally I would want to have a drizzle of teriyaki glaze and wasabi mayo. They use Teriyaki glaze at Goldfish and Japanese mayo at Sushi Sky, but it’s not wasabi mayo. To see my review: http://tinyurl.com/yefvj9r

Kingyo

Freshly grated wasabi

Restaurant: Kingyo
Cuisine: Japanese/Izakaya/Fusion
Last visited: October 23, 09

Area: Vancouver, BC
871 Denman Street
Price Range: $20-30 (average bill per person)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5.5
Service: 4
Ambiance: 5
Overall: 5
Additional comments:

• Izakaya/Tapas style Japanese food
• Trendy, creative/funky fusion dishes
• Small selection of sashimi specialties
• Fresh ingredients/homemade sauces
• Menu includes description of sauces
  
• Seasonal menus
• Japanese owned/operated
• Home made desserts
• Home made ginger ale, and lychee liquor
• Extensive drink menu
• Winner of tons of awards
• Busy/Lively
• Attracts ages 20-35, large groups/couples
• Reservations recommended
• Complimentary frozen grapes at the end
• Recently opened for lunch now (different menu)
  

**Recommendation: Ahi Tuna Carpaccio, any of their daily Sashimi specials, Sockeye Salmon Carpaccio, Pressed Mackerel Sushi

Kingyo is one of my favourite Izakaya places in Vancouver - and we have a lot to chose from. The quality of food is up there and the service is lively with the staff greeting you from the moment you walk in. It has a contemporary Japanese atmosphere, young staff, and funky menu. Kingyo is great because they offer homemade sauces, pay attention to detail and presentation.

I've been here a bunch of times and have tried pretty much every item on the standard menu. However there's always something new to feature on their daily fresh sheet that includes chef's recommendations and daily/seasonal specials. I have yet to be disappointed and it's a solid choice for Izakaya.

What impresses me is the quality of sashimi and the proper techniques they use to cut it. That and the fact that they give you freshly grated wasabi, the best way to eat sashimi.


On the table:

• **Ahi Tuna Carpaccio 6/6
• Thinly sliced ahi-tuna and avocado over Japanese radish topped with garlic chips, kaiware radish wasabi mayo and soy based dressing.

• Take your taste buds on a journey! This dish is amazing and one of my favourites. The texture is perfect and it's so finely executed and delicate to eat with beautiful colours too. Everything is finely sliced - the avocado and tuna the same size, and the "decorations" the same size.
• Nothing is overwhelming because the ratio of all the ingredients is spot on. It's a very refreshing dish from all the fresh veggies and you still get a little creaminess from the avocado and tuna.
• There's different levels of crunchiness, from the veggies, garlic chips (way better than croutons), and masago so it's almost like a salad. The dressing aids to the freshness - it's served with a tangy and citrusy vinaigrette and a wasabi mayo that gives the dish a slight kick...the Japanese radish sprouts also give it a slight spiciness.
• **5 kinds of Sashimi 6/6
• Scallop, local shrimp, local sockeye salmon, hamachi (Yellowtail tuna), ahi tuna
  
• The 5 kinds of sashimi are chef's choice and it changes seasonally according to what is available.

• You can't go wrong with ordering sashimi at Kingyo. They have a small selection of sashimi so you can guarantee it's fresh and very high in quality. Just look at it! It's beautiful pieces!
• They serve it the authentic Japanese way where each slice is cut perfectly with a real sashimi knife. It's bite-size, how it should be, and each fish is cut differently to bring out maximum flavour. He uses proper technique to cut the fish so that you get to taste not only the flavour but the texture of it too. The salmon just melts in your mouth.
• The shrimp is kind of sweet and really slimy.
• The scallops are served with a dollop of mixed caviar which gives it a salty bite bringing out the scallops natural flavour; as well as for presentation.
• **Yellowtail "Japan" sashimi and Ahi-Tuna "Hawaii" sashimi

• Ahi-Tuna Hawaii 6/6
• It's cut in cubes and on a slight diagonal like it should be. The flavour is outstanding and all it needs is a little wasabi. It's firm, hearty, and almost meaty in texture and flavour.
  
• The only thing is I can tell they don't sell much of it (at $13.80) - so it's not as fresh as it should be. Don't get me wrong - you won't get sick from it or anything, but it's not day-of fresh.

• Yellowtail "Japan" 6/6 versus Hamachi (Yellowtail) 4.5/6
• I took a photo so you can see the difference between Yellowtail "Japan" (the lighter coloured one which we ordered separately), and Hamachi, also Yellowtail, but not from Japan (came on the 5 kinds of sashimi boat).
• The Yellowtail "Japan" wins hands down, and at $13.50 it should. It's firmer and has this rich buttery flavour. It has a higher fat content and has more flavour, it's delicious!
  
• 
• Sizzling Stone Sea Urchin Bibimbap 3/6
• Sea urchin, salmon caviar, prawn, squid, & mixed seasonal veggies on premium Koshi Hikari rice served in a stone bowl.

• This is a Japanese spin on a very popular Korean rice bowl the "bibimbap".
  
• They serve it in a very hot stone bowl and the server does the mixing for you at the table. He shows you what you're getting and then does the mixing. They press the rice to the sides of the bowl so it can crisp up. The longer you wait to eat it the crispier it gets and the better it is.
• The texture is a little gummy and slimy from the sea urchin and the saltiness is a fishy saltiness (from the sea urchin and salmon caviar). They used green onions, Enoki mushrooms, celery and water chestnuts to give it crunch which it really needed. None of these ingredients really have flavour though so I found it a bit bland. I understand if they want to show off the natural flavour of the sea urchin, but it was a big bowl of rice and it needed something extra.
• Still good, but compared to the other dishes there's better. I would also prefer the Korean bibimbap to this.
• Tako-Wasabi (Raw or cooked) 4/6
  
• Chopped octopus and pickles marinated in wasabi flavoured sauce. Your choice of raw, cooked, or half and half.

• I ordered it raw, but be prepared for a super slimy dish! This is perhaps the slimiest, gooiest and gummiest dish ever...but it's supposed to be. It's really fresh and it's marinated in its own juices. The pickles and wasabi cut through the sliminess a bit. They use freshly grated wasabi in the sauce and that makes the world of difference.
• I wouldn't mind trying it half and half, but I hesitate because octopus can be easy to overcook and it becomes really tough and chewy.
  
• Raw octopus is also a delicacy so it seems like a waste to cook it.
  

• 
• It's served with strips of nori. Eat it like a taco: add a spoonful of chopped octopus and pickles to a sheet of nori and eat.
• Grilled Black Cod 3/6
• Grilled "saikyo miso" marinated black cod.

• This was good, but also nothing really special or creative.
  
• The saikyo miso is made of fermented soy beans. The one they used for this fish is a sweet miso gravy. The sauce was a bit chalky - which miso naturally is, almost like a sweet peanut butter, but not as thick. It didn't really absorb into the black cod, but was more of a condiment. The fish was really tender and smooth with a nice crispy skin.
• Personally I think the Chinese do a better cod.
• Chestnut & Yuzu Gelato 2/6
• Made in house, but it's not that good.
  
• They definitely use the real thing in creating the flavours. The two together were a good balance because the yuzu was light and the chestnut was thicker and creamier.
• Simply put it tastes like an Asian dessert - not like the gelato you're used to.
  
• Yuzu: a slight licorice taste and you get a hint of lemon peel too. It's sorbet like.
• Chestnut: very potent chestnut flavour. It almost tastes like red bean, which I don't like. A little chalky tasting.
• Chocolate Brownie-cake thing: ew, no. This was really bad. It tasted like it was made with Splenda sugar, it was really fake and there was no chocolate taste. Just look at the texture, you can tell it was dry and dense.
  
• Sake-Kasu Tiramisu 1.5/6
  
• I didn't order it on this visit, but I've tried it before.
  
• It's really boozey! You can really taste the sake and I think they went overboard. It was overpowering. It's also really rich and creamy and it's hard to finish the whole thing by yourself.
• Complimentary frozen grapes served at the end.