Recently, we invited our Sterling Silver Signature Chefs on a tasting journey to explore traditional flavours, trending ingredients and unique preparation methods while enjoying beef up and down the menu. We ventured to beautiful Vancouver where we indulged on global cuisines in all types of settings, from street food to fine dining. Here’s a look at the specialty fare we experienced.
SEN PAD THAI
Our first stop was on Granville Island to visit Sen Pad Thai, a Thai food stall own by the acclaimed Chef Angus An.
PAD GA PAO
We sampled some incredible dishes, starting with pad ga pao: stir-fried holy basil beef and vegetables over rice.
Off to restaurant and education center Alimentaria Mexicana, owned by Mexican chefs who have extensive Michelin and 50-Best experience in Europe and Mexico.
Our team viewed a preparation demonstration of fresh tortillas using heirloom corn, lime juice and soda.
In the evening, we visited Japanese restaurant Minami, run by Sterling Silver Signature Chef Alan Ferrer.
Our next stop was to contemporary and stylish steakhouse Elisa, where Chef Andrew Richardson menus a staggering array of steak varieties.
We tried dishes like his hand-cut beef carpaccio with “Harry’s Bar” sauce. As well as the tartare tasting trio.
Cioppino’s Mediterranean Grill was the last restaurant of the day. We ate the glazed tenderloin on risotto al salto with roasted sun-chokes.
We began day two at Phnom Penh, a Vietnamese and Cambodian restaurant that features traditional family-style cooking prepared without recipes!
MARINATED BUTTER BEEF
We sampled plates like this marinated butter beef with a bed of cilantro and garlic soy sauce.
HOUSE SPECIAL FRIED RICE
And also, the house special fried rice with locally sourced cured Chinese sausage.
Next, we experienced the Chinatown Storytelling Centre that celebrates the Chinese-Canadian journey and the influence of Chinese fare in the country.
While in Chinatown, we ate at Chinatown BBQ—a casual spot with locally famous curry beef brisket curry with potatoes.
Peruvian restaurant Suyo was our first evening stop where we explored a modern approach to classic Peruvian flavours.
Finally, we ended our Dine-Around at Mott 32, which has a focus on modern Chinese fine dining.
BEEF, BEEF, BEEF
We enjoyed dishes like wok fried flat rice noodles with AAA Canadian beef, wagyu beef puffs, and this braised wagyu beef cheek curry over youtiao.
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