Top 20 Vancouver Restaurants - new york times chinese restaurant review hot dish

I want to say that Vancouver's own restaurant culture started with John Bishop. 80s.
He pioneered the idea of presenting fresh, local, quality ingredients and gave the menu a regional identity.
Now, not to mention in a better restaurant.
Today, these are
The food of the restaurant, innovation and fusion of different aspects of the catering. 217 Carrall St. , 604-568-
Name of 1701 drops of blood. Angelic food.
The dishes tend to be delicate but the feeling of the place is "bistro ".
Never a pedestrian, a "chicken salad" comes with chicken mousse, paper cauliflower, pickled cauliflower, foie gras mayonnaise and cubes decorated in light colorsas-
Air shrimp cake.
The chef's famous duck and Jean-
Market in Shangri-La by George WendletonLos Angeles in Vancouver
4222 Whistler Village Plaza, 604-932-
4540A consistent, confident kitchen.
Gordon Ramsey was there for dinner and it was exaggerated to announce that it was the best restaurant in Canada (
Time at the Canadian Broadcasting Corporation)
Later, it announced the award-winning restaurant kitchen for the winner of the 2009 Hell kitchen competition.
Chef James Walter gets word from the rich producers in the Pemberton area and highlights local features.
He could freeze the local bounty for a few months.
This year marks the 30 th anniversary of Arasi's marriage. 163 Keefer St. , 604-688-
I like the old modern contradictions-
Chinese restaurant in style-a small Pearl in Chinatown.
No big family
The food here is very special;
Instead you will find some small plates, just like my favorite, sesame flat bread, Asian pear and pickled onion braised pig ass (shao bing).
Most of the dishes are under $10;
Cocktails are a new world.
The ancient world, incorporating Chinese herbal ingredients into a stylish cocktail culture.
1095 Hamilton Street, 604-688-
Chef Frank Pabst 8078 is an early sustainable seafood enthusiast.
In February, his nameless hero menu attracted diners to try rich, inadequate
Favorite fish such as jellyfish, native ducks, near-river fish, sea cucumbers and sea urchins.
Sushi Bar Restaurant is a good choice
Taste delicious sushi and sashimi (
Although sushi chef Yoshi Tabo left for Ki work on last January).
Diner st's sablefish is a water sign in blue with the flavor o sake glaze, quinoa and mushrooms, bonita dashi, soy and yuzu. 1600 Howe St. , 604-681-
1164C fired the first shot in the green seafood revolution. The do-
A good approach will not prevent restaurants and chefs from tasting dishes such as blueberry salmon, Dirty Martini pearls, sweet Sicilian and tarragon lotion.
Its market price is over $30.
A la carte or tasting menu of $84 or $175.
2836 West Fourth Avenue, 604-733-
2213 this is simple French bistro food but also very delicious.
The chef works for one of the top French pastry chefs (Olivier Bjard)
And Joel Robertson, so put the calorie problem aside and move on.
But this place is easy to become a habit.
France-
Breakfast style-
Ups has good reasons. 562 Beatty St. , 604-879-
7119 Nikos Schulman mini
The Empire of the totally cool food business and all the saavy food instincts that show him. His three-Michelin-
The most elegant thing in Chambar is star training.
Belgium, Morocco, France and the West Coast are confident.
Find happiness in his mutton Tarkin. 900 Seymour St. , 604-602-
His name is "italian", but the food of Neil Taylor is reminiscent of Italy.
He likes offal's challenges, and there are usually some on the menu.
The most recent menu has roast beef heart and bone marrow salsa.
Country Food (
Chicken cooked under bricks with green garlic and lemon;
Agnorotti filled with suckling pig, chicken and ham, rat plum butter)
River London cafe (
One Michelin star)
Where he used to cook, the mantra was "purchasing, purchasing ".
1133 Hamilton Street, 604-688-
7466 New York superstar chef Daniel Brud was impressed by his first Vancouver meal here.
But the most important thing is
High-heeled celebrities go to the restaurant of Pino Posteraro to enjoy exquisite classic Italian cuisine (
Osso Buko, cioppino, Dover only meuniere, papparadelle and 4-
Veal cheeks and beef liver bacteria).
Service standards are also high.
Ensemble850 theroy semiconductor. , 604-569-
1770 Dale MacKay, former chef Lumiere and Top Chef champion of Canada, transformed from his senior chef to Bistro
At the end of the day, Lumiere.
He hasn't completely given up on premium cuisine and offers Lumiere-
I like the price of the bistro.
However, it is heartening to see the diners enjoy his great cooking skills every day.
His Arctic charcoal is so charming!
West hawkworth801 St. , 604-673-7000An A-
List of chefs, dazzling food, amazing good value.
What are you waiting?
The quality of food in Hawworth worth is effortless, cool and confident.
Delicious ingredients, Wisdom of cooking, elegant rooms-this is a gem.
Highly recommended: 48-
Small beef balls with black pepper jam, shrimp salt, honey dew and green papaya.
No. 8511 Alexandra Road, 604-249-
0082 the restaurant's business is not as enthusiastic as the Richmond developer's boss.
He has won the Best Chef Award, the best dim sum award, the best signature dish Award and the best formal Chinese restaurant award.
I like "Grandpa's smoked chicken", seasoned with smoked rice and tea, seasoned with ginger --
Onion sauce.
Clay pot chicken and dim sum mushroom dumplings are also the winners.
Location: Vancouver (KirinFive)2)
Richmond, Gao Guilin, New Westminster, we stayed in Vancouver Metro when it comes to Chinese restaurants.
Kirin stood up. out experience.
In Chinese restaurants, the environment and service are often not important.
They also have them in Kirin.
Over the years, it has won many "best Chinese restaurants" and "best dim sum" awards.
If you want to know what everyone is saying when they say we have the best Chinese food outside of China (
Some people in the world say)
This is a good start.
Maenam1938 West Fourth Avenue, 604-730-
5579 The New York Times has mentioned Maenam four times, and you can say that Maenam has received the attention it deserves.
Angus bought a few Thai meals.
When he was cooking at oneMichelin-
Star Nahm Thai restaurant in London, whose Thai food stands out with its fresh, carefully balanced sauces and premium ingredients.
Modern but authentic.
Market by Jean GeorgeShangri-
1115 Alberni Street Los Angeles hotel604-695-
1115 yes, he has restaurants all over the world.
No, he can't be in the kitchen.
But the food on the market, God, Jean-
George wangerteng.
His restaurant chef followed his recipes religiously and he saw them via Skype and the evidence was on the plate.
Pear Tree 41 20 Hastings Street, Burnaby, 604-299-
More than 2772 times have been hailed as chef of the year in local media, chef/boss Scott Jagger is a former contender for the prestigious Bocuse d'Or international competition.
His food is not only delicious, but also looks good.
His suburban restaurant is in line with Vancouver's best.
Dr. La Regalade2232 ocean.
West Vancouver, 604-921-
2228 there is no shortage of great French bistros in town, but this one is fantastic, rustic, tasty and French.
It also has a convincing atmosphere in French, which is the first language.
The portions tend to be too generous, which is a good thing, because in some cases people don't mind shaking home like a pillow stuffed with stuff.
Main St. Sun Sui Wah3888, 604-872-88224940 No. 3 Rd. Richmond, 604-273-
Fresh seafood is worth a visit.
Known for the Alaska king crab promotion and dim sum kitchen.
604 West Broadway Street-872-
8050 Toji and have been doing Japanese food in Vancouver since 1971.
You will think that the chefs have time to bask in the sun and burn to ashes. Not this one.
His passion, his knowledge, skills and talents keep him at the highest level.
This restaurant is really special. it's a place to close your eyes and taste delicious food.
1480 Vij West 11 th Street, 604-736-
6664 popular lamb popsicles are taken hostage on the menu, but the menu changes with each season and every trip to India, which is the source of culinary inspiration.
Vikram Vij's wife Meeru Dhalwala is a big shot in these kitchen rooms, but the couple keep the restaurant and Vancouver in the international spotlight with the absolute majesty of their cooking
West2881 Granville Street, 604-738-
In the years after David hawkworth left three years ago, there was a chef revolving door.
Warren Geraghty came and left, and David Gunawan, his deputy chef, was leaving soon.
When the main players (
Leading Actress in Met, restaurant C)
At the end of August, with the promise of exciting, beautifully cooked snacks, we walked in here.