Favourite Bites from Pan Pacific Vancouver

Kahlua Pork Belly

This melt-in-the-mouth Hawaiian version of tender, juicy Kahlua pork is served on a bed of coconut cream drizzled salad (julienned green mango-coconut) and topped with crispy pineapple.

The pork belly is sous-vide for about 16 hours to tenderize the meat without losing its flavours, then pan-seared to give it a slightly golden, crispy texture.

Sous-vide method is a technique in which food is cooked in an airtight plastic bag in a temperature-regulated water or steam bath for longer than regular cooking times.

Albacore Tataki

Fresh and succulent, the perfectly pan-seared, togarashi crusted tuna is a good starter to awaken your senses. Togarashi is a Japanese spice mix.

The citrus of the Yuzu gel contrast well with the avocado mousse’s creamy flavour. The sliced chilli adds a bite to this appetizer.

Yuzu is a lumpy-looking citrus fruit, believed to be a cross between sour mandarin and Ichang papeda, originating from China, but popularized in Japan.

Smoked Black Cod

Flavourfully smoked and succulent, this silky-textured black cod is served over a bed of julienned seaweed, crispy yellow and purple potatoes – in an enclosed jar.

A healthy appetizer rich in omega-3 fatty acid, it complements well with the nutritious seaweed and antioxidant packed purple potatoes.

Black cod is a wild Canadian West Coast sablefish, also known as butterfish.

BBQ Striploin – Mexican Style

The tender striploin is served over avocado-sauce on a mini tortilla, topped with Mexican ancho chilli and pico de gallo – a salsa of tomatoes, onions, jalapenos and cilantro.

Maple Chipotle Salmon

Created by Chef Geoff Carkner, the maple chipotle rub features maple syrup, chipotle, sea salt, brown sugar, onion, mustard, kelp powder, parsley, cumin and paprika.

Dungeness Crab with Cannolli and Apple Foam

Salmon Confit with Carbonated Grapefruit, Fennel and Vanilla

Duck Bun with Hoisin and Pickled Cucumber