Bar Asra

As much as I try to keep up-to-date with all of the new restaurants in town, there are a bunch I completely miss.  It can be due to a variety of factors, such as limited promotion whether it be through traditional means or social media.  Also, the place might have not received much coverage from the usual outlets in town.  Well, the one great thing about being asked to check a restaurant out is that I actually get to learn about them.  The most recent one is Bar Asra located in the original Vij's.  This place has a unique decor and vibe.  Rather low-key and relaxed.  Led by Executive Chefs Kanwardeep Ahluwalia and Baldeep Singh, they have crafted a menu this is global but with West Coast connections.  Nice place to grab a drink and some eats.

We ended up getting 3 appetizers to share including the West Coast Crab Cakes.  This came with good-sized crab cakes that were crispy on the outside.  Inside, the amount of crab was more so than filler, hence, it was fluffy and almost crumbly.  This was paired with a sauce gribiche that was creamy and tangy.  Rounding out the compliments, we found avocado mousse and tomatillo salsa.  I thought the mousse added creaminess and colour, but the salsa was probably not needed as the gribiche was already doing the heavy lifting.

Based on first impressions, we didn't know what to think about the Black Garlic Chicken Skewers.  They were certainly black and didn't seem all that appealing.  However, we were very wrong as the white meat chicken was actually rather moist while the flavour emanating from the black garlic ash, yogurt and ginger was full of depth.  We got rich sweetness as well as tanginess and a bit of earthiness.  Some lemon aioli on the plate added creaminess with a touch of acidity.

Shockingly, my favourite item of the meal was the Sweet & Sour Pork Belly.  Normally, I would stay far away from this dish (as this is not a Chinese restaurant), but they did a fantastic job with their version.  First of all, the pork belly had a good mix of meat and just a bit of fat.  The pieces were crispy while tender.  It sat on a bed of chunky pineapple salsa which added a brightness and sweet tanginess to the dish.  However, it was the glaze that did the trick here.  It was lightly sweet, plenty tangy and had the right viscosity.  Super delicious!

Another delicious offering was the Bacon & Mussels Hot Pot.  Good portion size here where all of the large mussels were open and tasted fresh.  A bit creamy and full of depth, the tomato broth was mild with hits of smoked bacon and garlic.  I liked how it had tomato flavour without being too tangy.  The grilled sourdough was crunchy and charred, while helping to soak up all of the tasty broth.  We got an extra order of the bread too!

Our other main dish was the CAB NY Striploin prepared medium-rare.  It was as such and super tender.  The herb compound butter added a silky herb finish to each bite.  I would've liked a bit more char on the steak, but it didn't make or break the dish.  Possibly cleaner plating would've enhanced the dish more so as well.  We added foraged mushrooms ($7 surcharge) and it was a good move as they were buttery and had a nice texture.  Moreover, we also got the charred broccolini ($7 surcharge) and they were definitely smoky while still having a crunch.

Couldn't do without the cocktails, so we had 3 of them and one mocktail.  From left-to-right, we had the Yuzual Please, The Devil Drinks Margarita, Taking the Pisco and Peachy Clean.  Some really dangerous drinks here as they were fruity and went down easy.  The easiest was the Yuzual Please which was bright and citrusy.  There was some spice to the Margarita and definite red wine vibes.  The Pisco had hits of apple and rhubarb but wasn't just fruity as the tequila was still at the forefront.  Lastly, the Peachy Clean was floral and sweet, but at the same time, had elements that made it taste not like a mocktail.

Onto dessert, we had the Dubai Chocolate Bar surrounded by fried vermicelli noodles and dulce de leche.  The bar itself was what Dubai Chocolate is about.  Smooth and silky with pistachio with chocolate ganache, there was also a definite crunch and nuttiness.  It was sweet, but not as sweet as some other versions I've had.  Overall, the meal we had at Bar Asra was a good one and portions were not lacking.  Cool cocktails and a relaxed vibe in a restaurant that seems more Main Street than South Granville, but welcomed as it is something different in the neighbourhood.

 

*All food and beverages were complimentary for this blog post*

 

The Good:

- Some great flavours

- Great portion sizes

- Relaxed vibe with tasty cocktails

 

The Bad:

- Plating could be re-imagined 

 

Sula (Dine Out Vancouver 2026)

Here we go with Sula again for this years Dine-Out Vancouver festival (from Jan 21st to Feb 8th).  You have heard me have differing opinions about DOV over the years, which has been both positive and negative.  I would say earlier on, around 15+ years ago, DOV was not exactly a draw for me.  The menus were mediocre and we weren't really get good value (since portion sizes were small and the dishes were not appealing).  I would say in more recent years, restaurants have taken it more seriously and the menus have been much better as well as the food.  Of course that has coincided with increasing prices across the board.  If we look at Sula's DOV $45.00 5-course menu, this would qualify as one of the better values.  It includes choice of appetizer, palate cleanser, main (includes rice & naan), dessert and chai.  

Choices for the appetizers include the Tandoori Pineapple Chaat, Chicken Tikka Bao and Sesame Garlic Fried Cauliflower.   Although the dish was essentially charred cubes of fresh pineapple, the Tandoori Pineapple Chaat was so refreshing and truly appetizing.  Sweet and juicy, the pineapple was beautifully charred giving caramelized with smoky vibes.  This was further enhanced by the wheat papdi.  It added a light crunch that was the perfect foil for the juicy pineapple.  With chaat spices and accompanying herbs, we got the usual earthiness combined with tangy, sweet and herbaceousness.

Probably the most filling appetizer was the Chicken Tikka Bao as it was a large steamed bun stuffed with shredded chicken tikka, cucumber, red onion, cilantro aioli and tandoori aioli.  Beyond the fluffy bun, the chicken tikka was tender and moist with a good amount of spice (not heat) and mild tomato tanginess.  Naturally, the cucumber and onion provided some fresh and vibrant crunch while the aiolis added creaminess.  In particular, the cilantro aioli did its herbaceous thing.  The Sesame Garlic Fried Cauliflower was solid with crispy florets that were cooked all the way through but not being soft.  The crispy batter remained as such despite the coating of sauce.  It was appealing being tangy and sweet.

In between the appetizer and entree courses, we were presented with a palate cleanser in the Wildberry Sorbet.  It isn't often we get this at an Indian restaurant and it was literally a refreshing change.  Light and sweet, this helped us get ready for the heavier dishes.  There are special cocktails ($14.00 each) available for the Dine Out menu and we had 2 of them including the Bombay Blue and the Lemongrass Lyric.  With a pronounced liquorice essence due to the star anise-infused Bombay Sapphire, this also had elements of red apple and lemon.  The sweetness of the lychee meshed well with the bright lemongrass with the Lemongrass Lyric.  Really nice cocktails that helped bring the heaviness down a notch.

For the mains, one can choose from Mango Chicken Korma, Kolkata Lamb, Mushroom Coconut Curry and Paneer & Green Beans Biryani.  Sweet and aromatic, the chicken in the mango korma was in big tender chunks.  They were juicy despite being white meat.  The nuttiness of cashews came through in both aromatic as well as texture (making the curry thick).

With large chunks of meat, the Kolkata Lamb was full of rich spices that were earthy, fall-tasting and spicy.  I asked for this one to be extra hot and it definitely was, yet at the same time, wasn't overwhelming.  The sweetness of the onions and bite for the ginger were evident. The lamb was tender with that unmistakable gelatinous texture.  It was definitely lamb-tasting with an appealing gaminess (for me at least).

For me, the best option for the mains happened to be vegetarian.  Creamy and rich, the Coconut Mushroom Curry was a flavour bomb that hit all the right notes.  The combination of coconutty aromatics and sweetness with the earthiness of the mushrooms gave out strong umami vibes.  Salt levels were just right as well as the sweetness. Combined with the choice of naan (this went well with the just the plain one), this was a fulfilling dish.

Another vegetarian option is the Paneer and Green Beans Biryani.  Naturally, without any meat, the rice was less robust and ate almost fluffier.  It wasn't devoid of spice though as it was earthy with some heat.  Loved the cubes of squishy paneer as it added body to the dish and the green beans were soft and almost juicy.  This came with some a spicy and creamy peanut salan to kick up the richness and aromatics of the Biyani while the raita on the side cooled things down.

All of the meals included a choice of Basmati Rice or Coconut Rice as well as a choice of Tandoori Naan, Garlic Naan or Onion & Cilantro Naan.  Naan was great as it was fluffy with elasticity while the outside was nicely charred and blistered.  In addition to dessert, a cup of Rose Chai was served as well.  It was fragrant and purposefully sweet.

Desserts include a choice of Macha Rasmalai Cake or Classic Coconut Payasam.  Although the sponge cake was on the firmer side, the Macha cake ate quite well.  It was not overly sweet and was rather aromatic.  Really enjoyed the payasam as the rice pudding was creamy with measured rich sweetness from the jaggery.  Definitely could taste the cardamom and also the sweetness of the fried raisins on top.  Nice textural contrast with that and the cashews.  Overall, the meal was delicious and well-priced considering how many items that were included.  I would do the Coconut Mushroom Curry all day, even if it didn't have meat.  Shockingly, the Tandoori Pineapple Chaat was my favourite appie.  So no meat to be seen in my meal.  If you do that combination and you have a heartier appetite, you might best stick with at least one meat dish.  Be aware that the Dine Out menu is different at all Sula locations.  This particular one is only for Commercial Drive.

*All food and beverages were complimentary for this blog post*

The Good:

- Well-priced

- The menu includes enough food and sides

- Delicious

The Bad:

- Not that it wasn't any good, but unless you are vegetarian, best not to get the Biryani as it is mainly rice and then it includes more rice and naan

Toyokan Bowl

I've always been a fan of the Kingyo Group of restaurants in Vancouver (they have spots in Seattle and Toronto as well) that include Raisu, Rajio, New Fuji, Takenaka, Kingyo, Toyokan Plaza and Toyokan Bowl.  This formerly included Suika, before the fire closed it for the time being (or maybe forever?).  Now their newest pair of restaurants include Toyokan Plaza and Toyokan Bowl.  For this visit, Steph and I focused on the restaurant found upstairs in Toyokan Bowl.

Before we got to the main event, we began with some small plates such as the Ika Yuzu.  Since the ika was marinated in soy sauce, it gave the appearance of jellyfish.  However, it was pure ika with its unmistakable chewiness and sweetness.  We also found some brininess in the form of herring roe and this was all served with crisp cucumber slices.

We also had the Aromatic Sea Bream marinated with a Yamagata-style dashi.  With the finely chopped veggies, the sea bream took on the sweetness and herbaceousness of the ingredients.  It retained its firm texture, yet wasn't chewy.  This was all brought together with a light soy-broth which was definitely there but not the dominant flavour.

We got a double-dose of duck with the Shio Koji Duck Carpaccio as well as the Duck Soba (which was an add-on to one our bowls).  Although the layer of fat could've been a little less flabby, the duck itself was tender and full-flavoured.  The carpaccio was sweet and a bit spicy while the udon was nicely chewy with an almost smoky dashi.  Duck was more natural-tasting due to the lack of dressing.

Now for the stuff we were mainly here for... The first to arrive was the Bluefin Otoro and Hokkaido Uni Box.  In between we found some house-marinated ikura as well.  This was pretty good with buttery slices of otoro that melted in my mouth.  It was fresh-tasting with the essence of the sea.  As for the uni, it was also good without any bad pieces.  They were custardy and naturally sweet.  The rice underneath was chewy and served only as a thin-layer.

Going into something more heavy, we had the Miyazaki A5 Wagyu Box.  Marinated in shio-koji and then sous-vide, this beef was melt-in-our-mouths worthy.  It was finished off with house-made Japanese steak sauce and seaweed sauce.  If this wasn't luxurious and silky enough, there was an onsen egg on the side.  This all sat on a thin layer of chewy sushi rice and when mixed with the egg, there was custardy textures to go with the buttery beef.  Of course we got a mouthful of umami from the beef and sauces as well.

We left the best for last in The Emperor which only could be described as a chirashi don on steroids.  What we had here was all 3 cuts of bluefin (otoro, chutoro and akami), salmon, hamachi, seabream, hotate, datemaki, bluefin tartare, lobster, uni and spot prawn.  Oh yah, this was a lot and things had a nice sheen and flavours were clean.  The uni slid off and was a bit unsightly, but things ate well and there was more than enough to go with the sushi rice.  Yah, this was $70.00 but with all things considered, I do not think this was unreasonable.  In the end, we enjoyed the food at Toyokan Bowl and thought the pricing was in-line with what we got.  Sure, it is on the higher end, but we weren't eating California Rolls here!  Do I think this is the best in town?  No, I've had better quality ingredients, but that was only at higher end Japanese restaurants offering pricey Omakase.

The Good:

- Bougie bowls

- Reasonable pricing considering what you are eating

- Eclectic bowling theme

The Bad:

- Service was friendly, but trying to flag someone down after ordering was difficult

Nomo Nomo

It always seems like there are some cool spots opening up along Commercial Drive.  Well, there is now another in Nomo Nomo.  Consider it a yōshoku izakaya that features share plates with a full service bar.  I would definitely say the place has style and the subsequent lively atmosphere to boot.  It is a cozy and compact place that has about 24 seats including ones at the bar.  We ended up sitting there for our visit and yes, we made a reso.  Highly recommended that you do!

Despite being share plates, these were far from "small".  Case in point, the Kabocha squash was a pretty generous portion, especially with the whole burrata taken into account.  There was a double-dose of squash where the roasted kabocha sat atop a smooth and sweet winter squash puree.  Really enjoyed the heightened sweetness from the roasted squash.  The radicchio dressed in umeboshi vinaigrette really brightened things up and added crunch.  As much as I love burrata (and this was a good one), maybe it wasn't needed?

We had the Hen of the Woods next and it was another fairly generous portion of roasted maitake mushrooms.  They had a dry exterior, yet the inside was juicy and tender.  There was a wealth of flavours in this from the fatty and salty guanciale, tangy pickled shimeji and the sweet corn soubise.  There was a little of everything in this where the pickled shimeji provided that critical brightness to cut through the slight heaviness of the dish.

I really thought the Scallop Crudo should've been served first due to the relatively heaviness of squash and mushrooms.  But in some sense, it could be seen as a palate cleanser of sorts.  The slices of Hokkaido scallops were buttery and sweet while dressed in a ponzu sauce.  We found some pickled radish and sunflower sprouts on top.  This was a pleasant dish were the tangy and slightly salty ponzu added flavour to the dish while the radish offered up crunch and more tanginess.

Although the appearance of the Prawn Toast seemed to be heavy, it was really not.  Set atop a Chinese donut (Yau Tiew), the prawn tiger prawn mousse was light and bouncy.  The donut itself was airy and lightly crispy on the outside.  Unlike other yau tiew that I've had, this wasn't greasy.  However at the same time, I don't mind the grease, as it is part of any fry bread.  On top, we found a drizzle of tonkatsu sauce.

I really enjoyed their take on another seemingly typical item in the Croquette.  Now there was an actual potato croquettes underneath made of potato salad.  Hence, they were creamy and light.  On the outside it had a firm crunch.  To top it off, literally and figuratively, there was some torched king salmon, ikura and unagi sauce.  Nice combination of textures as the crunch from the croquette contrasted the soft buttery salmon.

One of my favourite items was the Tamago Sando.  Again, what was presented was completely different than what I was expecting.  What we found was toasted milk bread with a imitation crab and egg salad with red crab on top.  With a bit of black truffle, there was the usual earthiness and aroma.  Loved the texture of the salad where I found the sweetness of kewpie mayo and a bit of brightness from the chives.

One of the two featured items of the night was the Wagyu Sliders.  Essentially, these were little burgers with two meat patties each.  Served on toasted Hawaiian rolls, the whole concoction had a soft feel to it.  The meat was tender and moist while the buns were fluffy beyond the crispiness of the exterior.  I would've liked to see something crunchy for more texture.  The burger sauce was quite Asian-tasting and was a nice compliment to the beef.

On the menu, there was a Tomahawk Pork Chop, but it was replaced by a Pork Collar instead.  The dish itself was still prepared similarly to the menu description with caramelized apple, apple kimchi and mustard tare sauce.  The fatty collar was prepared closer to medium-rare and hence, was rather flabby and chewy.  That in itself wasn't particularly enjoyable as it was tough to eat.  Flavours were nice though with the tare having a good balance of sweet, salty and sharpness.  Apple kimchi was crunchy while the caramelized apple was intensely sweet.

We ordered the only option for dessert on the menu being the Cookies and Ice Cream.  Crispy and light, the chocolate chip cooked acted as a serving vessel for the matcha gelato.  It was fairly smooth and was topped with strawberry & red bean coulis.  I found the coulis to be tangy and mildly sweet.  Overall, I found the meal to be decent with some highlights as well as some things that could've been improved.  I liked the Prawn Toast, Tamago Sando and Mushrooms.  The Kabocha was fine but the burrata didn't need to be there while the Pork Collar was too chewy and undercooked.  I am open for a return visit and would like to see the evolution of the restaurant as time goes by.

The Good:

- Creative spins on their dishes

- Excellent service

- Reasonably-priced

The Bad:

- Some refinements needed

- Not the most spacious of places

Niwa

Recently, Air Canada released its list of the best new restaurants in Canada.  One of the places mentioned is Niwa out on a strip of great restaurants on Powell Street near Victoria Drive.  After great meals at other nominated restaurants such as Le Violon, Elem, June, Linny's and Pancée, I was excited to check out Niwa.  Viv and I went to celebrate her birthday with their Chef's Menu for a reasonable $85.00.

Our meal began with a few snacks including Assorted Pickles, Seiglinde Potato Salad and Country-Style Berkshire Pork Pâté.  These were pretty standard items in many tasting menus I've had as of late.  The pickled celery and radish were crunchy and punchy, but we thought the carrot was a bit bland.  Potato salad was creamy with crunchy onions and pops of roe.  Pate was firm with light meatiness.  It came with a small dollop of mustard and a slice of gherkin.  

One last snack was the Sablefish served as a cube of reconstituted meat.  It was fluffy and tender with a wasabi kick.  We added the Uni Shooter supplement and it was served with seaweed and ponzu.  For mine, it was bright and sweet, but Viv's was funky and not as fresh.  Our last supplemental dish was the Fife Bread.  It had a crunchy crust with a soft and chewy centre.  It was served with a squash compote that had sweet and earthy melon vibes along with a pork butter that was melty and baconesque.

Onto our next course, the Tofu Pocket was stuffed with mochi and mushrooms.  It sat in a dashi that was smoky and had the essence of dried orange peel.  We enjoyed the texture of the chewy tofu skin pocket, but the mochi in the middle was too soft and a bit slimy.  We would've liked to see it firmer.  As for the mushrooms, they were flavourful with a great texture.

We moved onto a salad of sorts with the Kohlrabi dressed in black vinegar and chili oil.  Combined with Asian pear, there was a mix of hard and soft crunch textures.  We had some natural sweetness, but with the black vinegar, it was the most dominant flavour.  There was a bit of spice for the chili oil, but it was muted.  This was fairly pleasant and light, where we were leading up to the next item.

That next item was our favourite dish of the meal, the Golden Eagle Sablefish.  Although we felt the dish could've been seasoned more aggressively, the overall execution was good.  Each large piece of sablefish was buttery and soft while barely cooked through.  The fish itself could've been salted more, but the preserved matsutake sauce had enough umami to make up for it.

As a side for the sablefish, we had the Crawford Farms Turnips with sweet onion.  This was quite good with soft turnips that still had a bite.  Of course there was some natural earthiness here and it was complimented by the fermented saltines of the miso on top.  Furthermore, the charred Ailsa Craig onions added both crunch and natural sweetness.

At this point, we thought our meal was over, but then came the Stewed Pork Shoulder Rice with seaweed.  This was a pretty rustic dish if you can imagine.  It was served over chewy sushi rice.  In general, this was a hearty and comforting item with tender and fatty pork.  Mixed in with the seaweed, scallions and chewy sushi rice, each bite was meaty and filling.

Finishing off the Chef's Menu, we were presented with the Brown Butter Ice Cream Puffs.  I enjoyed the creamy, nutty and sweet ice cream.  It was further enhanced by the Irish whiskey caramel which was pretty sweet.  The choux pastry was decent having an airiness to it while crispy on the outside. Overall, the Chef's Menu at Niwa was decent, but not particularly impressive compared to the other best new restaurants nominees (as per Air Canada) I've visited in 2025.  I do think the Chef's Menu is a good value though and I'm curious about the evolution of the restaurant as it moves into 2026.

The Good:

- Fairly good value

- Attentive service

- Nice atmosphere

The Bad:

- Food is decent but not memorable

- Pretty dark in there