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Here we are continuing on with my series of re-visiting some of the finest restaurants (and in most cases, most long-standing) in the city. This time around, the food adventure brought me to one of the classics in Le Crocodile (which has been in business for over 30 years). It was about time I returned as my last visit was nearly 10 years ago! Coinciding with my birthday, we decided this would be the place I would celebrate my increasing age. Unlike many of the new glitzier spots in Downtown, Le Crocodile still maintains an elegance that is evident from the decor to the service. This is something to keep in mind as we often are enticed by the newest restaurants in town.
Prior to our appies, we were served an amuse bouche consisting of a Mushroom Risotto Arancini. Yes, this was not a French dish, but they do offer up French food with Westcoast influences (yes, I know this is Italian, but they also have pastas on the menu too...). This was executed beautifully where the exterior featured a thin crumb coating that was firmly crispy and not greasy at all. Inside, the risotto was somewhat tightly packed featuring rice that was still slightly chewy. Plenty of mushroomy earthiness to go with some cheesiness as well. Onto one of the featured appies of the night, we had the Octopus Salad featuring . The octopus itself was tender while still being firm with an appealing chewiness. Loved the combination of acidity and spice to the dish as it wasn't bland in the least. There was varied textures including the crunch of the veggies which helped not only brighten the dish, it
One our favourite appies was the Duo of Foie Gras Tasting featuring a foie gras terrine, foie gras créme brulée, ice wine gelée and toast. On the surface, this looked simple, but that also meant that there was nowhere to hide if it wasn't executed properly. This certainly was the case where the terrine was rich, dense and buttery smooth. It was mild-tasting on its own, but when we added the gelée, all the flavours were activated where the sweetness of the ice wine brought out the natural sweetness of the terrine. As for the créme brulée, it was airy like a mousse where the crunchy burnt sugar topping added a big hit of sweetness combined with smokiness. We had yet another one of their daily features in the Crab Cake atop a spinach and garlic cream. Crispy on the outside and full of fluffy crab on the inside, the crab cake was so delicate and cooked just enough. That meant the crab was not overdone and kept the texture light. Ever-so-subtle, the spinach and garlic cream underneath were aromatic and did not interfere with the crab.
The daily appetizers seemed so tasty by description, we got one more in the Truffled Pasta with lobster tail. Once again, this looked to be ever-so-simple and indeed it was. This was essentially tagliatelle tossed in olive oil and topped with shaved black truffle. Just like I mentioned above, there is nowhere to hide with a dish like this. With this being said, there wasn't any need for hiding as this was our favourite appie of the bunch where the flavours were focused and apparent. The woodsiness of the truffle was definitely highlighted and the pasta was perfectly al dente. Even the small lobster tail was expertly prepared being buttery, bouncy and sweet. Our last starter was the Beef Tenderloin Steak Tartare. Although the colour of the tartare was a little darker than I would've like to see, it ate better than it appeared. I wouldn't say the meat was "buttery" as it was more robust than that, yet at the same time, it was definitely tender.
With our larger dishes, my son predictably went for the Grilled Beef Tenderloin with peppercorn sauce. He asked for it to be prepared medium-rare and it came out as such with even cooking on all sides and since it was properly rested, there was very little juice leaking out when cut. The meat itself was beautiful as it was buttery soft with appealing meatiness. As for the sauce, it was creamy with a nice balance between the brandy and bite from the peppercorns. The side of veggies were perfectly prepared as they still had plenty of natural texture while cooked through. My dad decided on the Grilled Sablefish with sweet pea velouté and quinoa râgout. Even though sablefish can be very forgiving, it still is an achievement to cook it optimally. This was achieved here as it was cooked through while being delicate, buttery and flaky. Smooth and bright, the velouté was a good mild compliment to the sablefish.
For myself, I went for one of the featured dishes in the Beef Wellington with a side of asparagus topped by béarnaise. Although the puff pastry on the outside was a little on the doughier side (forgivable since it needs to be prepared ahead of time), the exterior portion was crispy and light. Inside, the beef tenderloin was exquisite. I literally didn't chew more than 2 or 3 times as it was so buttery soft. With that in mind, the meat still retained its natural texture so it wasn't mushy either. There was a good amount of mushroom duxelle to add the usual rich woodsiness. Unlike her usual MO, my daughter didn't go for fish and had the Roasted Fraser Valley Duck Breast with pan-seared foie gras and apple cider reduction. As much as this didn't look like much in portion size, it actually was quite a bit of meat. The duck breast was tender and appealingly gamy with rendered skin. Loved the sweetness of the reduction in addition to the bits of apple. Lastly, the seared foie was buttery and sported a light crispy sear on the outside.
Viv went the pasta route and ordered the Fresh Fettuccine with lobster and grilled tiger prawns, brunoise of vegetables, olive oil and fresh basil. Attractively green, the dish was surprisingly flavourful and impactful. If we had to describe the flavours, it would be that the dish tasted like the colour - fresh, bright and herbaceous. The pasta itself was a touch thick, but plenty chewy (in a good way). Meaty with a firm snap, the tiger prawns were perfect as well as the fluffy and moist chunks of lobster meat. My mom stayed on a similar note and had the Grilled Tiger Prawns and Sea Scallops served over angel hair pasta with fresh mussel “velouté”. Once again, the prawns were beautifully prepared, but the scallops were even better being buttery and sweet with a caramelized sear on the outside. We found the velouté to be creamy and rich with a kiss from the sea. The angel hair was a great compliment to the ingredients as it was light where it was completely coated by the sauce.
Of course we cannot forget the classic Shoestring Frites that are served at every meal (complimentary) at Le Croc. As seen in the picture, we were given 2 of these plates and that was a good thing. You see, the kids devoured one of them while my mom ate the second. We were able to scrounge some and they were crispy and light as they have always been. Prior to our desserts, we had a palate cleanser in the form of Pear Sorbet drizzled with pear brandy. Don't worry, the kiddos didn't get any of the brandy! As for the sorbet itself, it was just sweet enough and had the unmistakable aroma of pear. It was smooth and creamy despite the lack of any dairy products. We actually preferred the non-boozy version, but with that being said, it did add a real kick.
We weren't really going to have many desserts since we had a cake at home to cut, but we went ahead with 4 of them anyways starting with the Sun Burnt Lemon Tart with passion fruit sorbet. Impactfully tangy, the lemon tart wasn't as smooth as we would've liked, but that didn't detract from the flavour. Firm, but with some give, the tart shell was buttery and tasty on its own. As if the lemon curd wasn't tangy enough on its own, the passion fruit sorbet added some refreshing tartness as well. With the same flavour profile, we had one of the featured desserts in the Passion Fruit Créme Brulée. Creamy and appealingly tart, the passion fruit really came through. Perfectly caramelized on the top, the bits of sugar added bursts of sweetness to balance the tang.
Our last 2 desserts had a chocolate theme going on (and yes, we didn't order the souffle, but no one wanted it either). My son basically devoured the Profiteroles filled with vanilla ice cream topped with hot Belgian chocolate. As you can clearly see, there was a significant amount of creamy smooth dark chocolate on top. It didn't eat very sweet, where it let the smooth ice cream do the heavy lifting. The choux pastry was airy and light with firm enough exterior to hold up to the chocolate and ice cream. My favourite of the bunch was the Warm Soft Chocolate Cake with orange reduction & nougatine ice cream. With an almost lava cake texture, the chocolate cake was moist without being liquidy. It was semi-sweet and the orange reduction underneath wasn't too strong. I loved the crunch from the ice cream on top as it provided some texture to the dish.
Now we couldn't end the meal without another Le Croc classic! Yes, we did get the Chocolate Crocodiles in both dark and milk. Interestingly and not surprisingly, the kiddies went straight for the dark chocolate because they prefer it being not as sweet with a bitter finish. Hmm... I think their palates are becoming more refined... Anyways, this was an excellent finish to a beautiful meal. Professional service within a classy dining room. Le Crocodile continues to excel as one of the premier dining destinations in Vancouver.
The Good:
- Professional service
- Consistent preparation
- Adequate portions
The Bad:
- Pricey
- May not be sexy compared to the newer spots (but I personally do not care)
Awhile back when I was still involved with the Chinese Restaurant Awards, I was introduced to a relatively low-key (yet classy) restaurant called Yue. I was so impressed with the food, I went back several times and it never disappointed. They had won for the best Ha Gau (Steamed Shrimp Dumplings) in 2015, so there was definitely some pedigree. They have since moved from that location further up Alexandra to where Vivacity used to set up shop. I've had their Dim Sum service again at the new location and it was still just as good. Therefore, I didn't need much convincing for an invite to try it again recently.
Things came fast and furious since they knew it would make for a great flat lay (for IG). That also meant I had to act fast with my picture-taking (and hopefully get to eat!). The first thing I did try was the Fried Squab presented in a "bird cage" type of serving tray. Very cleaver if you ask me. As you can tell by the rich brownish red hue, the skin was crispy, nutty and fairly well-rendered. The meat itself was tender and moist while being well-seasoned I sampled the Baked BBQ Pork Bun next and they were warm and fluffy where there was still some elasticity to the dough. On top, the crisp sugar topping was sweet enough and stayed adhered to the bun even after cutting it in half. Inside, the lean BBQ pork filling was a nice balance between sweet and savoury.
Okay, let's get right to it before it got cold (I took a dumpling from the tray underneath, so it was still hot), I attacked the award-winning Steamed Prawn Dumpling (Ha Gau). Although there are many versions in town that are just as good, there is no denying that this one is indeed one of the best. Beyond the al dente exterior wrapper (that had a nice elasticity), the delicate prawn within was sweet with discernible sesame oil and white pepper notes. Texturally, there was a moist snap that was nearly perfect. Now the Steamed Pork Dumpling with Crab Roe (Siu Mai) (pork & shrimp dumpling) was no slouch either. Also served as set of 5, these consisted of nearly as much shrimp as pork. Hence, the texture was buttery with both the bounce from the shrimp as well as the properly tenderized and marinated pork. There was a lightness to the dumpling without feeling loose while the seasoning was spot on.
Onto the Rice Noodle Rolls, we had 3 versions including 3 kinds of mushroom, beef and BBQ pork & corn. Unlike the usual preparation of 3 separate rolls, they were presented as a continuous sheet of noodle with ingredients strewn throughout. I quite like this method as the texture of the noodle tends to be less dense even though it is scrunched up together. I enjoyed all 3 of them and really liked the addition of corn with the BBQ pork as it provided both texture and sweetness. The beef was tender and buttery while still retaining some meatiness. The same could be said about the Steamed Spare Ribs with Pumpkin as they were buttery and bouncy while still meaty at the same time. Perfect texture for this dish. There was a mix of rib portions and some cartilage, but there wasn't too much fat (which was a good thing). Overall, the flavour was on the milder side but there was definitely black bean (as we could see it too).
Next, I went back to the dumplings with the Steamed Prawn and Spinach. Normally, spinach dumplings feature a much darker green colour, yet the light translucent one they had here was very attractive. Seeing the filling inside just made it more appetizing. This also meant the dumpling skin was thin enough too being chewy and tender at the same time. The filling was delicate with sweet bouncy prawn and tender spinach (that was not soggy nor soaked with too much moisture). Evenly browned, the slices of Pan Fried Turnip Cake were on the firmer side, but still far from dense. I particularly liked the balanced amount of cured sausage, dried shrimp and dried scallop within the cake. This provided layers of brininess and aroma. There was also a good amount of shredded daikon that was tender and not overly wet.
We were served another award-winning dish (for 2017) in the Singing Beef Brisket and Rice Rolls Hot Pot. One might wonder why this version might be better than any other in the GVRD. There is no need to wonder since the star of the dish was the brisket itself. The meat was buttery and tender where each piece was similarly sized. Flavours were good without an over-reliance on salt (soy in this case). The rice noodles underneath were seared enough and weren't overly greasy either. One of the more interesting dishes had to the Pork Hock with Maggi Sauce. It might be assumed the dish would be heavy and really fatty. Well, yes, there was skin and fat since it is a pork hock, but it ate a lot lighter than one would expect. Buttery and tender, the skin was lightly crispy and completely seasoned by the umaminess of the Maggi.
I've noticed the trend that spring rolls are getting smaller and smaller. I guess they didn't get the memo here as the Deep Fried Shrimp and Cheese Spring Rolls were absolutely massive. Easily a half size bigger than most, the crispy rolls were stuffed with plenty of whole shrimp and shrimp paste. Since the filling was substantial, the roll ate more robust and heavy. I didn't notice the cheese as much though. Wrapped in pan fried bean curd skin, the Pan Fried Sticky Rice with Dried Seafood was deceptive in its appearance. We all guessed there would be meat in the middle, so it was a total surprise when we found sticky rice instead. I really enjoyed this as the rice was dry enough without being hard. The aromatics and umami saltiness of the dried seafood (shrimp and scallop), provided the necessary seasoning.
We ended up trying some of the Chinese New Year dinner specialties as well including Yue's Appetizer Platter consisting of hokkigai, smoked salmon, sliced beef shank, baby octopus and jellyfish. The most interesting part of the platter had to be the diced jellyfish. That's right. Rather than in strands, the jellyfish was in quasi-cubes. Therefore, it was a bit easier to chew, yet more buttery soft with a light rebound. Majestically plated, the Braised Dried Oysters and Dried Black Moss is something you'd find at many CNY dinners. This one featured large dried oysters that were rehydrated and braised to the point where they were super tender. They were the proverbial umami bomb with plenty of brininess as well. I wasn't so sure about the lettuce as it bled too mush moisture onto the plate.
Another bonus item was the Pork Rib in Special Spicy Sauce. This gigantic bone was dressed in enough chili oil and spices to scare most people off. In reality, it wasn't spicy at all. Rather, there was a pronounced nuttiness to go with only a touch of heat. Moreover, since the rib was not spicy itself (possibly not braised in the spices and oil), I could taste the meat. It was tender and practically fell-off-the-bone without being mushy. Personally, I could've taken it a whole lot spicier, but I can see how the way the dish was prepared could appeal to a wider audience. When I first laid eyes on the Pan Fried Vermicelli with Beef and Bitter Melon with black bean sauce, I was not wanting to eat it. You see, I'm not a huge fan of bitter melon. On the flip side, I needed to try it for the purposes of this blog post. Turns out it was a lot better than I expected. They prepared it so masterfully that the bitter melon was subtle and the black bean sauce was impactful enough to balance the bitterness. Moreover, the beef was super tender and the crispy vermicelli provided a nice crunch.
From here, we moved onto the sweets. The first one I tried was the Steamed Egg Yolk Bun. Maggi wanted me to do an action shot and as I pulled the soft bun apart, the sweetened salted egg yolk centre proceeded to run out quickly. Yes, I would've liked it to be a thicker viscosity, but this was also due to the amount of filling. It kept coming! Um... Anyways, it was purposefully sweet and slightly nutty. Very tasty. Next, I sampled both the Peach Resin Cake (the white one) and the Lychee & Sweet Olive Jello. Shaped like a typical mango pudding, the resin cake was somewhat like a pannacotta except not as creamy. It was lightly sweet with bits of white fungus posing as "bird's nest". I found the lychee jello to be light and just sweet enough with the unmistakable aroma of lychee. Texturally, it wasn't too firm which made it very easy to eat.
Our last 2 desserts were somewhat similar in the Baked Egg Tart with Milk Puff Pastry and the Baked Durian Tart. Resembling a Portuguese tart, these were aromatic, creamy and purposefully sweet. Loved the nuttiness from the buttery puff pastry. It was nicely browned where it crispy and light. As for the Durian Tarts, they were merely the same egg tarts topped with durian paste. As such, the same qualities existed except with the addition of the pungency of the sweet durian. These were a great finish to an expectedly solid Dim Sum service. Once again, Yue didn't disappoint and there were some new dishes I'd never tried before. I guess I need to do a dinner service post soon too as it appears that that would be good as well!
*Food was complimentary*
The Good:
- Consistent food quality
- Nice dining space
- Solid service (as observed in previous visits)
The Bad:
- Like any other Richmond restaurant, parking can be limited
One last meal before we left Seattle for our brief one-night stay. Hey, we had to dip our toes into uncharted territory - go out-of-town with fellow foodies. We didn't end up killing each other despite sharing one room amongst the 5 of us! So on our way out, we drove out to Super Six for some Hawaiian food. For those unfamiliar, Hawaiian food is a mish-mash of cuisines that include Japanese, Chinese, Korean, Filipino, Portuguese and Puerto Rican mixed in with indigenous, European and American foods. Yes, if you wanted fusion, then this is the mother of all fusion foods. However, it doesn't mean complete fusion as Hawaii is also famous for their "Mixed Plate" which puts all the different cuisines onto one plate (like at a pot luck dinner).
So with that in mind, let's start with the one of the most famous food items from Hawaii - The musubi. We ended up with the classic Spam Musubi as well as the Pork Belly Musubi. Now this isn't a particularly complex concoction as it is merely sushi rice topped with something while sealed with nori. So this means only one thing - one must nail the individual ingredients. For these, the rice was pretty good being chewy yet not dry. I would've liked to see a more aggressive sear on the Spam as it was not as caramelized and smoky as it should've been. That wasn't a problem with the pork belly as it was seared beautifully (and it was tender too). Next, we tried their Fried Chicken Wings glazed with a Korean gochujang sauce. This was pretty tasty with crispy wings sporting rendered skin and super juicy meat on the inside. There was a good balance between spicy and sweet, but I would've liked it even spicier. Loved the grilled pineapple on the side too.
One dish that I was rather indifferent about was the Sichuan Pork Noodles. Although the mix of Portuguese sausage ragu, bak choy, shimeji mushrooms, serrano and daikon sounded great, the dish itself ultimately fell flat. Sure, there was some background spice, but I found that there wasn't enough seasoning in general. Worst of all, the noodles were way overdone. This didn't elicit good mouth-feel. I hope this was a one-off because it wasn't good. On the other hand, the Shoyu Ahi Poke was excellent. It was well-portioned with plenty of fresh and buttery ahi tuna, kimchi, wakame, slaw, tobiko, macadamia nuts, ogo and taro chips. Considering the amount of toppings, this ate very well with each scoop consisting of ingredients including the chewy sushi rice. I particularly liked the kimchi as it added a tangy spice to the dish.
Another dish that I enjoyed was the Aloha Fries with hand-cut fries, kalua pork, kimchi mayo, scallions and sunny-side eggs. Call this a "Hawaiian Poutine" or "Dirty Fries", but one thing is for sure, it was tasty! It started with the crispy fresh-cut fries that formed a good base to begin with. Add in the spicy mayo and the runny egg yolk and there was just enough moisture that didn't make things soggy. The pork was a touch dry, but tender enough. We couldn't forget about an iconic Hawaiian side in the Mac Salad, so we had to get an order. As you can see in the picture, it was a touch overdressed. That didn't affect the al dente macaroni itself though and that texture was necessary given the amount of dressing. It was well-seasoned and didn't eat as heavy as it appeared.
I thought the Palehu Spare Ribs were well-executed sporting a smoky caramelized bark. The glaze was sweet, but the char on the outside helped create layers of flavor. The meat itself was tender despite the dry-looking exterior. On the side, this was not ordinary mac n' cheese. Rather it was a kimchi mac n' cheese. As such, there was much more impact and kick from the tangy and spicy kimchi. Since this was cooked, the macaroni wasn't as al dente as the mac salad, but it wasn't mushy either. Taking a page from Filipino cuisine influences, we got the Lumpia stuffed with pork. These were crispy and none-too-greasy. I thought the filling was a bit on the mealy side and lacking in flavor, but hey, that is what the dipping sauce is for! Sweet and vinegary, it was the punch of impact that these rolls needed.
We couldn't forget about the other famous Hawaiian/Portuguese item that everyone strives to try when they are in Waikiki - Malasadas. We got one each with coconut cream and Nutella cream. Drizzled on top was a Liliko'i caramel sauce. I would say that Leonard's is better since they are fluffier and have more flavor options, yet that is like saying Thai food is better in Thailand. Duh. So back to these ones, they were decent with a firmer texture, but not overly sweet, even with the caramel. I liked the coconut cream more as it was aromatic and light. After we had finished, we pretty much agreed this was the most solid meal of the 3 we had on our mini-trip. Reasonably-priced and tasty.
The Good:
- Reasonably-priced
- Generally well-executed
- Nice people
The Bad:
- The noodles could've been better
Posts
Here we are continuing on with my series of re-visiting some of the finest restaurants (and in most cases, most long-standing) in the city. This time around, the food adventure brought me to one of the classics in Le Crocodile (which has been in business for over 30 years). It was about time I returned as my last visit was nearly 10 years ago! Coinciding with my birthday, we decided this would be the place I would celebrate my increasing age. Unlike many of the new glitzier spots in Downtown, Le Crocodile still maintains an elegance that is evident from the decor to the service. This is something to keep in mind as we often are enticed by the newest restaurants in town.
Prior to our appies, we were served an amuse bouche consisting of a Mushroom Risotto Arancini. Yes, this was not a French dish, but they do offer up French food with Westcoast influences (yes, I know this is Italian, but they also have pastas on the menu too...). This was executed beautifully where the exterior featured a thin crumb coating that was firmly crispy and not greasy at all. Inside, the risotto was somewhat tightly packed featuring rice that was still slightly chewy. Plenty of mushroomy earthiness to go with some cheesiness as well. Onto one of the featured appies of the night, we had the Octopus Salad featuring . The octopus itself was tender while still being firm with an appealing chewiness. Loved the combination of acidity and spice to the dish as it wasn't bland in the least. There was varied textures including the crunch of the veggies which helped not only brighten the dish, it 
One our favourite appies was the Duo of Foie Gras Tasting featuring a foie gras terrine, foie gras créme brulée, ice wine gelée and toast. On the surface, this looked simple, but that also meant that there was nowhere to hide if it wasn't executed properly. This certainly was the case where the terrine was rich, dense and buttery smooth. It was mild-tasting on its own, but when we added the gelée, all the flavours were activated where the sweetness of the ice wine brought out the natural sweetness of the terrine. As for the créme brulée, it was airy like a mousse where the crunchy burnt sugar topping added a big hit of sweetness combined with smokiness. We had yet another one of their daily features in the Crab Cake atop a spinach and garlic cream. Crispy on the outside and full of fluffy crab on the inside, the crab cake was so delicate and cooked just enough. That meant the crab was not overdone and kept the texture light. Ever-so-subtle, the spinach and garlic cream underneath were aromatic and did not interfere with the crab.
The daily appetizers seemed so tasty by description, we got one more in the Truffled Pasta with lobster tail. Once again, this looked to be ever-so-simple and indeed it was. This was essentially tagliatelle tossed in olive oil and topped with shaved black truffle. Just like I mentioned above, there is nowhere to hide with a dish like this. With this being said, there wasn't any need for hiding as this was our favourite appie of the bunch where the flavours were focused and apparent. The woodsiness of the truffle was definitely highlighted and the pasta was perfectly al dente. Even the small lobster tail was expertly prepared being buttery, bouncy and sweet. Our last starter was the Beef Tenderloin Steak Tartare. Although the colour of the tartare was a little darker than I would've like to see, it ate better than it appeared. I wouldn't say the meat was "buttery" as it was more robust than that, yet at the same time, it was definitely tender. 
With our larger dishes, my son predictably went for the Grilled Beef Tenderloin with peppercorn sauce. He asked for it to be prepared medium-rare and it came out as such with even cooking on all sides and since it was properly rested, there was very little juice leaking out when cut. The meat itself was beautiful as it was buttery soft with appealing meatiness. As for the sauce, it was creamy with a nice balance between the brandy and bite from the peppercorns. The side of veggies were perfectly prepared as they still had plenty of natural texture while cooked through. My dad decided on the Grilled Sablefish with sweet pea velouté and quinoa râgout. Even though sablefish can be very forgiving, it still is an achievement to cook it optimally. This was achieved here as it was cooked through while being delicate, buttery and flaky. Smooth and bright, the velouté was a good mild compliment to the sablefish.
For myself, I went for one of the featured dishes in the Beef Wellington with a side of asparagus topped by béarnaise. Although the puff pastry on the outside was a little on the doughier side (forgivable since it needs to be prepared ahead of time), the exterior portion was crispy and light. Inside, the beef tenderloin was exquisite. I literally didn't chew more than 2 or 3 times as it was so buttery soft. With that in mind, the meat still retained its natural texture so it wasn't mushy either. There was a good amount of mushroom duxelle to add the usual rich woodsiness. Unlike her usual MO, my daughter didn't go for fish and had the Roasted Fraser Valley Duck Breast with pan-seared foie gras and apple cider reduction. As much as this didn't look like much in portion size, it actually was quite a bit of meat. The duck breast was tender and appealingly gamy with rendered skin. Loved the sweetness of the reduction in addition to the bits of apple. Lastly, the seared foie was buttery and sported a light crispy sear on the outside.
Viv went the pasta route and ordered the Fresh Fettuccine with lobster and grilled tiger prawns, brunoise of vegetables, olive oil and fresh basil. Attractively green, the dish was surprisingly flavourful and impactful. If we had to describe the flavours, it would be that the dish tasted like the colour - fresh, bright and herbaceous. The pasta itself was a touch thick, but plenty chewy (in a good way). Meaty with a firm snap, the tiger prawns were perfect as well as the fluffy and moist chunks of lobster meat. My mom stayed on a similar note and had the Grilled Tiger Prawns and Sea Scallops served over angel hair pasta with fresh mussel “velouté”. Once again, the prawns were beautifully prepared, but the scallops were even better being buttery and sweet with a caramelized sear on the outside. We found the velouté to be creamy and rich with a kiss from the sea. The angel hair was a great compliment to the ingredients as it was light where it was completely coated by the sauce.
Of course we cannot forget the classic Shoestring Frites that are served at every meal (complimentary) at Le Croc. As seen in the picture, we were given 2 of these plates and that was a good thing. You see, the kids devoured one of them while my mom ate the second. We were able to scrounge some and they were crispy and light as they have always been. Prior to our desserts, we had a palate cleanser in the form of Pear Sorbet drizzled with pear brandy. Don't worry, the kiddos didn't get any of the brandy! As for the sorbet itself, it was just sweet enough and had the unmistakable aroma of pear. It was smooth and creamy despite the lack of any dairy products. We actually preferred the non-boozy version, but with that being said, it did add a real kick. 
We weren't really going to have many desserts since we had a cake at home to cut, but we went ahead with 4 of them anyways starting with the Sun Burnt Lemon Tart with passion fruit sorbet. Impactfully tangy, the lemon tart wasn't as smooth as we would've liked, but that didn't detract from the flavour. Firm, but with some give, the tart shell was buttery and tasty on its own. As if the lemon curd wasn't tangy enough on its own, the passion fruit sorbet added some refreshing tartness as well. With the same flavour profile, we had one of the featured desserts in the Passion Fruit Créme Brulée. Creamy and appealingly tart, the passion fruit really came through. Perfectly caramelized on the top, the bits of sugar added bursts of sweetness to balance the tang.
Our last 2 desserts had a chocolate theme going on (and yes, we didn't order the souffle, but no one wanted it either). My son basically devoured the Profiteroles filled with vanilla ice cream topped with hot Belgian chocolate. As you can clearly see, there was a significant amount of creamy smooth dark chocolate on top. It didn't eat very sweet, where it let the smooth ice cream do the heavy lifting. The choux pastry was airy and light with firm enough exterior to hold up to the chocolate and ice cream. My favourite of the bunch was the Warm Soft Chocolate Cake with orange reduction & nougatine ice cream. With an almost lava cake texture, the chocolate cake was moist without being liquidy. It was semi-sweet and the orange reduction underneath wasn't too strong. I loved the crunch from the ice cream on top as it provided some texture to the dish.
Now we couldn't end the meal without another Le Croc classic! Yes, we did get the Chocolate Crocodiles in both dark and milk. Interestingly and not surprisingly, the kiddies went straight for the dark chocolate because they prefer it being not as sweet with a bitter finish. Hmm... I think their palates are becoming more refined... Anyways, this was an excellent finish to a beautiful meal. Professional service within a classy dining room. Le Crocodile continues to excel as one of the premier dining destinations in Vancouver.
