By Sylvi
Special to the Post
The interior was classy and contemporary but didn’t require you to dress up. Service was very slow. It took about an hour after our starter for entrees to arrive at the table as we were seated in the back of the room.
The maple cured pacific provider pink salmon came with smoked sour cream, sunchoke, compressed Asian pear and apple pearls. This dish was incredibly fresh and invigorating. It tasted like Spring on a plate. I loved the sweetness of the juicy Asian pear. It complimented this savoury appetizer wonderfully. This dish was very balanced, textually and flavour-wise. I didn’t like the apple pearls because they were gelatinous and the flavour was dull.
I ordered the pork duo for my entree. It’s actually a trio: there’s slow cooked pork loin, crisp pork belly and smoked ham hock samosa accompanied with some apple miso mostarda and cauliflower puree. The pork belly and pork loin was too fatty for me. The pork was very tender, but a little salty. I thought the samosa was random. The shell could’ve been crispier, but i love the presentation and the brightness of this plate.
For dessert, we all got the “Vietnamese coffee” in a jar. It consisted of espresso mousse, condensed milk ice cream, cocoa nibs, coffee pearls, chocolate brownie bites, chilled strawberries and topped with a biscotti. This dessert was exquisite. The condensed milk ice cream was very refreshing, and not too sweet. The expresso mousse was tantalizingly bittersweet with a lovely hint of Kahlua. The biscotti was nice and crumbly. But again, I didn’t like the pearls, they were a strange texture and had a dull taste.
While the portions weren’t big, our entree was very rich and filling, so our bellies were satisfied.
Sylvie is an opinionated Vancouverite foodie on the lookout for good eats.
e.b.o RESTAURANT
4331 Dominion Street, Burnaby, BC
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