Metro Vancouver's 10 best new restaurants of 2016 - most popular chinese restaurant dishes

The selection of the best new restaurants this year reflects our ever-changing demographic and our subsequent taste buds.
Six of the top ten are Asian.
Japanese, Chinese, Japanese/Italian, Japanese/French and Vietnamese.
Dishes like braised pork, Hunan chicken, sashimi, ramen, banh xeo, banh mi are no longer ethnic or foreign --
It's really Vancouver food.
When we feel comfortable with snake wine, squirting octopus, we really arrive (
There is a risk that suction cups Kill You)andbalut (
Unhatched chicks in eggs).
Mot32, a high-profile Chinese restaurant that promises to take Chinese food to another level, is expected to open at Trump International Hotel and Tower this fall.
The opening date is January 18, two days before Donald Trump's US presidential election. S.
Inauguration ceremony of President
But the most enjoyable part of Vancouver's diners is to enjoy the food in the vulgar leisure places.
There are very few places like the great Nightingale restaurant in Mott 32 and David hawkworth.
Traditional Asian restaurants are the cheapest among the new ones (
Big Asian dishes
But I'm addicted to it.
The chef worked in Michelin.
In some of Vancouver's most exquisite restaurants and restaurants, he guided his accumulated experience to delicious, simple and rustic food, and he wanted to eat it himself.
Kissa Tanto did a clever high silk movement between the two unlikely dishes (
Japanese and Italian)
In a cool, sultry room with lots of souls, imagine a vintage jazz era.
Makoto Ono is another chef with top credentials (
Recent chef at avant-garde PiDGiN Restaurant)
But his new position is not pretentious.
850 square feet, 28 seats, a kitchen made for two skinny chefs).
He put his creativity into three and six.
During the tasting menu, his Japanese tradition weaves in and out of French technology.
This is the torch relay in case of not being too happy.
When the patriarch behind Pho Hoang died, his children Vincent and Amelie wanted to go on and they renamed, renovated and designed a new menu;
It is now a modern Vietnamese restaurant.
The platter on the street encapsulates the change
This is a bamboo dish lined with banana leaves containing a series of street food, such as house-
Made pork sausage, beef with red leaves, roast chicken, grilled prawns with vanilla, grilled chicken.
Goi Thom Tuoi is the drama queen of the salad on a freshly carved pineapple throne with a choice of grilled protein.
Don't be unhappy when the ski lift is closed. think about Oso.
It's a bit like a great snack bar in Barcelona or Madrid.
The satellite in Arasi also focuses on quality and improvement.
Chef Jorge Munoz Santos presents the best tapas in Spain, such as the free-made Pata Nagra Ham
A pig eating oak.
Even if you like foie gras as much as I do, foie gras parfait will not please come on a platter;
It may be the pleasure of your secret guilt, as it is not as special as you order.
Chef Jefferson Alvares is an unknown chef. Unfairly so.
Vancouver is just not interested in the avant-garde and avant-garde food he knows. As first-
Time owner, he can now follow his passion (
This happens to be Latin food and progressive technology).
Food is not that high in cocoa
End or innovate like in a secret location, but more of a combination of modernism and backwardnessto-earth. (
Even though I hope he's easier on burnt and burnt apps. )
His Latin food can be ordered or three. or five-
Tasting menu ($45 and $75).
The owners avoided the table service and threw the money on the high-end furniture, but chose the budget --
Very small consciousnessThe down-home, good-
The top priority of chef Asian Zhou is to value Asian bowls of food and steamed buns.
He left a deep impression on me at Parker and impressed me in the big trouble.
The rice bowl is full of rich taste.
Duck Sauce in Beijing;
Marinated, glazed pork belly; kimchee daikon. The five-
Spicy chicken wings-
Skin and madnessmaking.
263 East Pengde Street| 778-379-
Joel Watanabe, 8078 Japanese, said: "This is really an intuitive thing --"
Italian menu concept.
"These two cuisines are very similar in terms of region, simplicity and seasonality.
Both have umami components.
But actually, it's kissing.
Watanabe's mother is a Corsican/Italian, and his father is a Japanese, which is why it is so easy for Chang Mushi to hug with the liver fungus and Parmesan cheese.
If this is an authentic Japanese restaurant, you will definitely not meet "Kevin", a wild yeast sour dough appetizer that enters the most delicious bread (
With Norwegian butter and olive oil).
Desserts in Italy are also hard to eat;
But when it comes to fish, there is no better dish than Japan, and the menu reflects that.
The last time I was cooking in Vancouver was in Pidgin.
"This is the most intense opening," he said of the opposition every night.
For four months, a middle-class protest sold the restaurant separately.
He resigned a year ago for a trip.
He and pastry chef Amanda Cheng (
Partners in all aspects)
Open Mak N Ming
In a small space in Kitsilano in December, there were threecourse and six-
Taste the course menu and it seems a bit ambitious in a place clamoring for the neighborhood.
However, the cooking action of Ono execu is very smooth, and the pastry of Cheng performs is also very good. What a couple.
The dazzling Twolevel space (
Ground floor lounge, mezzanine restaurant)
You pay for aesthetics and high quality ingredients.
In terms of food, this is the rustic style of David hawkworth (
Silk, ballet, not his flagship restaurant).
Don't miss Giuseppe cortinoviss' pizza.
In keeping with the times, the vegetable parts were saluted, burnt, baked, grilled, marinated and braised.
Sharing dishes is the best.
The lounge is one of the best places in town to have a drink and a good meal.
If you feel the old one, no.
Interesting Vancouver, on every seat in the vast bar, table and private room, you can hear Raisu and its noisy servers, Vivid Music and the voice of customers. Raisu (
"Rice" with Japanese accent ")
It is a branch of the very popular Kingyo and Suika restaurants, the food is as eclectic and delicious as all the foodout.
Very nice sashimi in the cloud of dry ice, luxurious seafood bowl in a large shell.
Teishoku meals is a complete meal on the tray with kimchi and flavored o soup.
Even dessert is delicious.
The best new restaurant in Vancouver Metro didn't show up in squamishit until this year --
It's the Whistler effect.
The chefs, managers, and bartenders are all alumni of Araxi Restaurant, which is like a simpler version.
Some dishes are as delicate as scallops-an eye-
Capture the portrait of scallops, fennel, cucumbers, ham, apple sauce, and spots in Amarillo sauce.
Thechef has enough cake to make the white elegant cheese souffle for the appetizer, which is lovely.
You almost expect "no sushi for you!
"From the stern sushi chef, take into account how you look when you shoot his food and the rules for booking and ordering.
However, this is a sushi temple and 10-
The seating restaurant requires military precision.
The seafood here is great and the knife method is worth a visit, so you can sit quietly.
Chef/boss Maomei Saki said all the fish come from Tsukiji market in Tokyo because they know how to deal with the best fish.
On any day, he will carry about 30 of the 200 lists.
Outside the sushi restaurant in "the zone", he was very talkative.