Dining
Perfect plates at West
include roasted Haida
Gwaii halibut with
local corn
BC Bites
One of the original flag-
ship regional rooms,
South Granville’s West
Restaurant + Bar (page
112) revels in seasonal,
local ingredients, detail-
driven presentation and
impeccable service.
Popular plates roam from
soy-and-sake-glazed
Haida Gwaii sablefish, to
a lamb duo with roasted
sunchokes and madeira
jus, to ricotta tortellini
with braised artichokes,
roasted fennel, kalamata
olives and tomato fondue.
Wines both local and
global are expertly paired
and served from an
impressive “wall of wine,”
while original cocktails
keep pace with the cre-
ativity on the menu.
Chi Modern serves
specialties such as
bo luc lac, or shaking beef
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July 2018
Grab a quick cab to Kitsilano to
savour Vietnamese cuisine with a
difference at Chi Modern (page 108).
Airy and bright, the room reflects
the personality of its owner, former
MasterChef Vietnam competitor
Chi Le. She celebrates her homeland
with kicked-up variations on family
recipes that inform a clean, sophis-
ticated style. Go for the char-grilled
eggplant, coconut-milk-braised pork
belly, tamarind-caramelized prawns,
or five-spice curried duck. Better still,
book a day ahead for the no-holds-
barred prix fixe menu.
Viet Nom Nom