Meltwich Food Co.

So it goes without saying that the veritable sandwich doesn't get the accolades it truly deserves.  Often dismissed as a quick lunch option generally in kid's lunchboxes, it is associated with fast food spots such as Subway.  However, if you go gourmet, you will likely find really great Italian sandwiches at some delis and even full-service restaurants.  Okay, how about something in the middle?  A bit more exciting and refined than a basic sandwich, but not something that is as expensive as a proper sit-down meal.  Well, we have Meltwich, where it is counter-service restaurant that is a step above your typical fast food joint.  As the name suggests, they specialize in grilled sandwiches with plenty of cheese.  We made our way out to the South Surrey location to sample some this 100% Canadian-Owned chain (this matters right now!).

We wanted to go basic first and went for their Classic Melt, which for all intents and purposes, is a grilled cheese sandwich.  Don't be fooled by the simplicity of the sandwich because it was prepared expertly.   I thought the bread choice was excellent as it grilled up beautifully to be crunchy with a buttery nuttiness.  However, it was not heavy as it ate with a robust texture but was not dense.  Best of all, it was packed with cheddar cheese that was completely melted and stringy.

Of course we had to get some fancier sammies and that we did with the Southern Fried Chicken Melt.  At first, we were concerned at how flat this looked as compared to the picture on the menu board.  However, it wasn't important how it appeared to us rather, the eating experience was king.  Beyond the crunchy buttery grilled slices of bread, there was a wealth of crispy fried chicken.  Although it wasn't juicy, the chicken remained moist and was well-seasoned.  Meshed with the American and cheddar cheeses, we had plenty of ooey gooey goodness and saltiness.  Add on the chipotle, buttermilk dill sauce, tomato corn salsa, pickles and shredded lettuce, there was no shortage of creaminess, added moisture, spice and tanginess.  Getting something that was from their value menu for under $10.00, we tried the Pesto Chicken Melt.  This really did have a great pesto hit and the chicken was moist.  Again, it was encased with the same excellent grilled buttery bread.

One of the most surprising items we had was the Philly Cheesesteak.  By looks alone, this didn't appear to be anything special.  However, beyond the soft brioche bun, we found beautifully seared thin slices of beef that were tender and well-seasoned.  I loved the texture as well since the meat had some crispy bits and some drier portions.  This created a textural contrast as well as offering up nuttiness.  The bun itself brought everything together with a soft hug.

 

In addition to their sandwiches, the menu features a variety of poutines.  We had 2 versions including the Classic (not pictured) and the Chicken Bacon Ranch.  These featured medium cut russet fries that were fairly crispy where there was no gravy.    There was a generous amount of legit cheese curds that had a nice squeak to them.  I found the gravy to have a good viscosity and not overly salty.  The buttermilk dill drizzle on top added plenty of creaminess and brightness.

 

They also have a variety of sides too and we ended up with 2 of them including the Mac & Cheese Wedges.  These were pretty typical with Kraft-esque mac & cheese coated with a crispy batter.  They were a bit dry on their own, but the side of dill dip, it was good.  We also had some Mac & Cheese and it was rather saucy.  The flavour was quite muted, but after adding a splash of their delicious gravy, it added the slight saltiness that this needed.

 

Lastly, we had some of their milkshakes to go with our meal.  We had both the Oreo and Mango Milkshakes.  Surprisingly, the mango was much sweeter than the Oreo.  I was expecting the opposite.  They were fairly smooth while not being particularly heavy.  There was some iciness with the Oreo.  I did like the flavour of the Oreo as it captured the essence of the cookie without being crazy sweet.  Overall, the sandwiches at Meltwich were really good!  Bread was grilled up beautifully with a nutty butteriness.  They were generous with the cheese, which made things ooey gooey.  Poutines were on point too with delicious gravy and legit cheese curds.  For those who want to support Canadian, Meltwich is totally a Canadian-based chain.  Check out their daily specials, the Philly Cheesesteak can be had with fries and drink for only $13.00.  

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

The Good:

- Delicious well-prepared melts

- Legit Poutine

- Specials make things affordable and also their under $10.00 menu

The Bad:

- I thought the mango shake was a bit too sweet

The Aroma Bistro

For some reason or another, I love driving out to Abbotsford for food.  Okay, maybe I'm exaggerating because I do not enjoy the traffic on the Trans-Canada during rush hour.   Let's just say I don't mind the drive since there is good eats to be found out in the Fraser Valley.  I guess it was an easy drive this time around as we were heading to The Aroma Bistro for their Sunday brunch (as well as trying some other a la carte dishes).   If you can believe it, the brunch buffet costs only $19.99!

What you get for the price is a phenomenal value complete with an Omelet and Crepe station.  Although the crepes were already preprepared, they were still good.  A bit on the crispier side, the crepes were filled with choice of fruit, whipped cream and sauces.  There was also waffles and pancakes available at the adjacent station.  As for the omelets, choices of ingredients included tomatoes, cheese, onions, peppers and mushrooms.  With salt and pepper at the station, the omelets were properly seasoned.

Now The Aroma Bistro might be an Indian restaurant, but they also serve a variety of Western dishes.  Hence, their brunch buffet has all of the local favourites including Scrambled Eggs, Hashbrowns, Sausages, Bacon and Eggs Benedict.  Everything was typical but the Eggs Benny was the real star.  These were classically prepared with toasted English muffins, back bacon, free-hand poached eggs and a legit Hollandaise.  The free-range eggs featured fully-cooked egg whites with a runny yolk.

Now of course they would have one Indian dish in the Butter Chicken and some fried rice to go with it.  The butter chicken had a nice balance between tangy and creamy with some earthy notes.  The best dish of the bunch had to be the Marry Me Chicken.  It featured tender slices of chicken breast in a rich and creamy sauce with a bit of woodsiness.  Finally, we found Penne Pasta in a marinara sauce.  This was pretty standard and great for those who didn't want anything too creamy.

For the kiddies and for adults too, we had Chicken Strips & Fries.  Pretty standard stuff that did the job.  Near the desserts, we found grapefruit juice and orange mango as well as iced tea.  There was a variety of desserts that included some cakes, chocolate-covered strawberries and a version of cornettos.  Nothing outstanding, but they were fine.  I didn't mind the chocolate cake as it was moist and surprisingly not overly sweet.  Actually, the crepes were the best dessert offered at the brunch.

Other than the brunch, we got to try a selection of dishes from their regular menu.  It was a mix of Western and Indian cuisine where we started with the Beet & Burrata Salad.  Unlike some other Indian restaurants, this burrata salad was not fusion.  Rather, it was a competent and composed dish consisting of mixed greens, beets, orange segments, burrata, balsamic glaze and honey shallot vinaigrette.  Flavours were complimentary and the burrata was fresh.

Continuing on with the Western dishes, we had something that has been popularized by Bubba Gump in the Coconut Shrimp.  These were quite good where the shrimp itself was juicy with a sweet snap texture.  The coconut coating was just right, not being too thick.  It was crunchy and none too greasy.  As much as the sweet chili dip went well with the shrimp, something more creative would've been better.  Maybe a bit of fusion here would've work (like a spicy tamarind chutney).

Something that is a staple of many chain restaurants is deep fried chicken wings.  Mind you, it is a staple for many different cuisines, but this was Buffalo Wings, so once again, it was a purely Western dish.  These wings were enormous with juicy brined meat.  Due to it being brined, there was inherent flavour to the meat.  On the outside, the skin was mostly rendered.  Although it was covered with vinegary hot sauce, the light batter was crispy.

From the wings, we moved onto some Indian dishes in the Tandoori Chicken and Tandoori Prawns.   These came sizzling and full of aromatics.  The 6 pieces of chicken were nicely charred without being burnt.  Consisting of dark meat, the chicken was tender and juicy while well-marinated.  The prawns were a bit less charred, but that was okay as it maintained its moisture and were cooked perfectly.  Good snap to every bite and well-spiced too.

Our last dish was also Indian in the Prawn Korma with a side of Garlic Naan.  Unlike some versions of korma, this was had more colour and had more depth of flavour.  Beyond the usual nuttiness, we had earthiness and sweet savouriness.  This was pretty mild being aromatic rather than spicy.  Once again, the prawns had a moist snap texture.  Overall, the food at The Aroma Bistro is solid and that Sunday Brunch is a friggin' steal at $20.00pp.  Love the concept where they offer a legit Western menu to go along with their Indian menu.  Ultimately, it will appeal to a wider range of tastes, all in one well-appointed restaurant.

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

The Good:

- Solid eats for both menus

- That inexpensive Sunday Brunch

- Well-appointed decor

The Bad:

- Unless you are in the area, it is quite the drive

Kumo Sukiyaki

Almost 2 years ago, I had visited the original location of Kumo Sukiyaki out on Anderson Road in Richmond.  It was a decent experience and the 3-level AYCE pricing was fair for what we got.  For those who are unfamiliar, Japanese Sukiyaki refers to sliced beef (sometimes pork), vegetables, tofu and noodles cooked in a shallow iron pot with a broth consisting of shoyu, sugar and mirin.  We checked out their newest location on Alexandra Road taking over from the shuttered Kazuhan.

The first order of business is to choose your AYCE menu from 3 options: $28.99, $38.99 and $54.99 per person.  There is also a soup fee of $9.90 per table (which is less than they charged at the old location).  We got the top tier which included more premium meats and also a wider choice of small dishes.  These included Wakame Salad, Tako Wasabi, Kimchi, Fried Chicken Wings, Takoyaki and Ebi Tempura.  All of the orders was through a tablet on the table.  All orders were sent directly to the kitchen.  This is a major improvement over the system we experienced at the Anderson Road location.

Onto the beef selection, we got all of them which included Pork Belly, Angus Beef Short Plate, AAA Top Blade Eye, Wagyu Beef Chuck Flat and Wagyu Beef Short Plate.  We had many orders of these since they were sliced thin.  That also meant they were quick to cook and super tender to eat.  Every one of them were good and the ones with more fat had more of a meaty flavour.  My personal favourite was the Wagyu Beef Short Plate.

There was also a selection of veggies, noodles and tofu to choose from too and we got them all.  Really enjoyed the mushrooms the most as well as the noodle bundles since they soaked up the broth.  Naturally, we also cracked some eggs so that we could dip our cooked meats into.  That's right, you dip the cooked meats into the egg.  This gives the meat extra butteriness and also cools down the meat.  Don't forget a bowl of rice too as it goes real well with the sweet and savoury meats coated in egg.

For dessert, there was some sliced Pineapple, but also a choice of one Melona fruit bar.  We had one each of the honeydew and the mango.  Actually, the Melona reminded me of my visit to Gyubee out in Ottawa.  Such a nice thing to finish with after subjecting our mouths to hot food.  I found the overall experience at this location of Kumo to be superior to my initial visit to the Anderson Road spot.  I liked how they addressed the ordering accuracy by employing tablets and also reducing the setup fee.  However, I think they should just add that into an all-inclusive price.   Although we had the highest tier of AYCE, I feel you can still have a satisfying meal with the $28.99 menu.  With that, it is a great value and of course you will be stuffed!

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

The Good:

- Meats were tender

- Nicer setup than the original location

- Ordering system is efficient

The Bad:

- Should include the setup fee in an all-inclusive price

- Parking lot is insufficient for the amount of businesses

The Fishman

After my initial visit to The Fishman back in 2022, I really wanted to go back.  For a place that almost exclusively features fresh (mostly live) seafood, the prices are surprisingly reasonable.  Couple that with expert execution and just outright deliciousness, you can see why they are always busy.  This time around, I am incorporating 2 recent visits into one blog post.  I got to sample a few more items this time and you know what?  I love The Fishman even more so now!

On my first return visit, we started with the Jumbo Prawns.  These could be had in 2 different preparations - Sichuan or Salted Egg Yolk.   We chose the former and they were fantastic.  When they said jumbo, they weren't lying.  These giant prawns were deep fried perfectly where the shell was crispy and edible while the meat had a firm snap.  They were naturally sweet and a bit briny but the Sichaun peppercorns added numbing spice.  There was some earthiness to the dish from the use of cumin.

Next we had the Wok Fry Clams with Black Bean Sauce that also came in a pretty large portion.  Although there were a few unopened clams, most were opened and cooked well.  We didn't notice much sand either.  The clams were buttery with an appealing chewiness.  There was plenty of sauce, so we could spoon it out with the shells.  I thought the viscosity was on point.  As for flavour, there was enough fermented saltiness and garlic.  However, a bit more spice would've made it perfect.

For our larger dish, we selected from the fresh sheet and had the Live Boston Lobster with black truffle cream sauce and yee mein.   This was indeed a generous portion as there was plenty of yee mein.  It was perfectly cooked as it wasn't overly soft (despite it naturally being on the softer side).  The black truffle sauce was earthy and creamy but I wasn't sure it necessarily went with the lobster.  I felt it was delicious on its own, but ultimately overshadowed the sweet lobster meat.

To get some balance in our meal, we got the Stir-Fried Crown Daisy with red fermented tofu and Thai chili.  This was absolutely delicious as it made me go for seconds, thirds and fourths.  You see, I'm normally not a fan of crown daisy due to its pungency.  However, the liberal use of Nam Yu (red fermented tofu) helped balance the natural taste of the vegetable.  It was also cooked properly where it was completely wilted but still had crunch in the stalks.

Normally, the Sea Scallops come in an order of 4, but they only had 3 left.  Well, we weren't going to let that small detail from ordering it!  Turns out that it was a great move since they were so good.  Each scallop was large and super sweet.  They were buttery and had the contrasting chewy mantle surrounding it.   As expected, there was vermicelli underneath to soak up the natural juices.  On top, we found plenty of garlic and scallion that offered up aromatics and pungency.  Some sweet seafood soy helped flavour the dish.

On the next visit, we went for something similar to the scallops and went for the fresh sheet again with the Irish Razor Clams.  These were steamed in the same manner as the sea scallops.  Hence, the flavour profile had the sweet saltiness of the seafood sauce, the brightness of the green onion and pungency of the garlic.  I felt the sweetness of the razor clams to be equal to the scallops but maybe with more brininess.  Vermicelli was al dente and super delicious.  Clams were buttery with some bite.

We went big with the Spicy Fish Hot Pot with the ling cod option.  This was a massive bowl of food as it took up like one quarter of our table.  It was filled to the brim with tender and buttery slices of ling cod.  The fish was supremely fresh, sweet and had a taste of the sea.  It was sitting in a fairly spicy broth, but it was balanced as we could still taste the fish.  There was some Sichuan peppercorns in there for some numbing effect. We found some glass noodles, sprouts and tofu as well.

We also got a lobster for this meal as well with the Salted Egg Yolk Whole Lobster with sliced rice cakes.  Although the lobster was fried perfectly with a crispy starch exterior and bouncy and sweet meat, the salted egg yolk was a bit too dry and crumbly.  Don't get me wrong, it was still delicious with the nutty salted egg taste.  In fact, there was many discernible pieces of salted egg yolk.  However, it wasn't a sauce per se and didn't season everything equally.  This was due to the fact they used hard salted egg yolks.  Normally, this dish employs soft, almost watery salted egg yolks to create a sauce.

Going away from seafood, we went for some BBQ Skewers in chicken hearts, pork intestine and chicken knees.  I thought these were well-prepared too.  The chicken hearts were still juicy despite the charring on the outside.  They were well-seasoned with some spice, saltiness and earthiness.  Same could be said about the chicken knees as they had a nice crunch while still being moist.  The intestines were a bit more dry, but still had a moist interior to contrast the slight crispiness of the exterior.  I didn't find them particularly gamy as the seasoning did help mask it.  So these 2 revisits to The Fishman only helped validate what I already knew - they dish up fresh seafood in a delicious manner.  Considering the portion sizes and the quality of the seafood, I find the prices reasonable.  If you haven't checked them out, I recommend that you do!

The Good:

- Fresh seafood

- Delicious

- Reasonably-priced

The Bad:

- That parking lot is woefully insufficient

- Super busy at peak times, make sure you have a reservation

- Salted egg yolk should use liquid yolks not hard yolks

Madame Danh

You know how I feel about modern restaurants that feature what we have historically seen as "cheap eats".  I actually like them and appreciate the different perspective and elevation of the cuisine.  Sure, we have to pay more, but we are typically getting more refined food and superior ambiance and service.  For those who don't see it the same way as I do, that is fine because the less expensive spots still do exist and really, I enjoy those as well.  My belief is that you can't compare apples to oranges and all restaurants serve different purposes.  This brings me to the newest modern Vietnamese restaurant in Madame Danh out in the Fraserhood.

One look at the menu and it is clear that they are not merely going for the value conscious crowd.  They are appealing to those who seek something unique and more refine that they are willing to pay for.  That was pretty clear with the Bone Marrow.  You normally do not see this other than possibly fine dining, so it gives you a sense of what the restaurant is all about.  These were some pretty big bones with plenty of buttery and well-salted bone marrow.  Loved the smokiness and the overall richness.  This was served with crunchy crostinis with a side of pickled veg to lighten things up.

Next, we also had the Pork Liver Pâté served with the same grilled baguette slices.  This was classic French with a smooth texture, yet at the same time, had some meatiness left.  It had an initial sweetness then gave way to umami savouriness.  There was definitely the aromatics of shallots and also slight background liquor finish.  The dish would not be out of place in a French bistro or even higher end establishment.  If you look at it from this perspective, $15.00 is plenty reasonable.  On the side, it once again had the pickled veg which helped add crunch and acidity.

Staying with composed dishes, we had the Tender Charred Octopus with zesty chili sauce.  Once again, we had another dish that would look very much at home at a fancier restaurant or even Spanish tapas.  No one would blink at paying $17.00 for this plate.  It was especially true since the octopus was on point.  Each piece was tender but was still appealingly chewy.  There was a nice smokiness to it and the seasoning was on point.  However, the thing that put it over the top was the side of chili sauce.  It didn't look it, but there was considerable spice to compliment the brightness and that worked beautifully. 

Okay, moving over to some more traditional dishes, we had the Vietnamese Spring Rolls.  Honestly, I do think for this one, it could probably be priced a little less than $14.00.  Compared the previous 3 dishes, it wasn't particularly different that any other version I've had.  On the other hand, that didn't mean it wasn't good though.  In fact, it was one of the better ones I've tried lately.  The best thing about it was the thin and crispy outer wrapper.  Due to the lack of multiple layers, it lead directly to the delicious and light filling.

We also had the Caramel Garlic Wings which were fantastic.  These large flats were super crispy with fairly rendered skin.  Beyond that, the meat itself was juicy, tender and well-seasoned.  I really appreciated that the outside was firmly crispy, but wasn't hard at the same time.  This gave a real textural contrast to the tender meat.  As for the flavour, it was a good combination of sweetness, aromatics and slight brininess.  

We had one item that was not on the menu yet, but based on how much we enjoyed it, I'm confident it will be a permanent item soon enough.  This as the Beef Salad with basil and fried taro sticks.  First and foremost, the thing that made this dish was the considerable amount of tender beef.  We could really tell it was high-quality and in fact it was AAA.  It was prepared slightly rare and was buttery and soft.  The acidity of the marinade combined with the fish sauce provided a sweet tangy brininess.  The salad had it all, meatiness, herbaceousness and crunch.  Delicious.

Onto the bigger items, we had the Pho Bo with AAA rare beef, brisket and beef short plate.  Once again, they were not shy with the amount of meat they loaded into the bowl.   As with the beef salad, the rare beef was super buttery and required very little chewing.  As for the brisket, it was surprisingly soft despite being a thicker cut.  It had appealing marbling.  This made it buttery and also flavourful.  The short plate was also excellent being tender.  As for the broth, it was meaty with background aromatics.  I would say it was on the lighter side, but that also meant that it wasn't overly salty either.

I really enjoyed the Squid Ink Fried Rice as the texture was perfect.  Each grain of rice was discernible with a perfect al dente chewiness.  There was the nuttiness and caramelization from the stir-fry while being easy on the greasiness.  I found the dish to be properly seasoned with a touch of brininess from the ample amount of dried scallop as well as the dollop of tobiko on top.  Add in the usual egg and the fried rice had body and texture (other than the rice itself).  Lastly, the bits of squid were buttery with a nice bounce texture.

Our last savoury item was the Crispy Duck Noodles that featured a large duck leg confit on top.  It featured uniformly crispy skin that was fairly well-rendered.  It was nicely salted, but not to the point it was too much so.  The duck meat itself was tender and fatty while seasoned only enough that the natural meat flavour still came through.  Underneath, we found slippery rice noodles that had a slight elasticity.  We used the side of fish sauce to help seasoned the noodles.

Of course we got some drinks to go with our meal including Kumquat Red Tea, Marble Green Milk Tea and Butterfly Pea Suger Cane.  My favourite of the 3 had to be the latter as it was purposefully sweet and refreshing.  For dessert, we tried Madame's Pandan Tempration.  It consisted of fried donut sticks with a side of pandan sauce.    We found the donut sticks to be crispy on the outside and fairly fluffy on the inside.  The sweet condensed milk & pandan offered up sweetness and aromatics.   A nice way to finish off a delicious meal.  Consisting of high-quality ingredients prepared in a careful manner, the food at Madame Danh is definitely a cut above most other Vietnamese restaurants.  Sure, the menu pricing is on the higher side, but you are paying for quality and execution.  I found the dishes to be unique as well, so you are getting a different experience.

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

The Good:

- Refined dishes

- Well-prepared and delicious

- Nice dining space

The Bad:

- Although I think it the pricing is fair, there needs to be a few more inexpensive items to round out the menu

Annalena

One of my favourite restaurants in Vancouver is AnnaLena.  I've been a fan since it opened and have had many great meals there.  They are totally deserving of their Michelin-star with the combination of expertly prepared plates and stellar service.  The last time, I enjoyed a delicious tasting menu that featured their fan-favourite mussels with toasted torn brioche.  This time around, I joined Eileen in dining on their January 2025 version of their ever-changing tasting menu.  Thankfully, they still featured their signature dish.

At first, we were first seated, we noticed some small styrofoam cooler boxes being served within the room.  Turns out, that was the first course in the Oysters topped with apple and grated frozen foie gras.  Loved the presentation as it made for a fun reveal.  But this wasn't just all flash and no dash.  The oysters were fresh, sweet and briny with a taste of the sea.  The addition of apples provided another layer of sweetness while the foie was cold and buttery.  Something completely different, but it worked.

The little bites continued with La Mascotte with togarashi and squash.  This croquette was light and sweet with a slightly crispy exterior.  The squash was delicate while combined with the cheese, it had a bit of everything including nuttiness, saltiness and aromatics.  With some togarashi, we found the addition of some slight tanginess as well as spice and of course umaminess.  Another nice little bite before we got into the bigger items.

Served in crispy nori cones, we had the Bison Tartare next.  This was pretty straight-forward with tender and buttery hand-diced pieces of bison.  Although they added spices to the mix, the natural meatiness of the bison did come through.  If you were expecting a classic French tartare, this had a different flavour to it due to the spices.  It was less of that usual mustardy tang, but did have the luscious egg yolk silkiness.

Last small bite was the Sweet Onion & Bacon Tart with munster cheese.  I really loved this as the pastry was so flaky and buttery.  It had a layered crispiness on the outside that encased caramelized sweet onion.  The bacon was the perfect contrast with its smoky saltiness.  On top, the munster cheese foam was light and airy while giving off mild cheesiness in the form of aromatics and slight nuttiness.  Moving on from the snacks, we were served the Beets with sunchoke and yuzu.  This was a pretty straight-forward dish with beets served 2 ways with julienned crunchy beets on the top and tender pieces underneath.  There was the usual earthy sweetness complimented by the brightness of yuzu.

Of course, no tasting menu at Annalena would be complete without their famous Mussels with torn brioche.  This version featured dungeness crab with a blue cheese cream sauce.  It wasn't as pungent as it appeared, but definitely had a slight finish of sharpness.  Otherwise, it was aromatic and sweet with the ever-so-slight background taste of brininess.  Of course the real star of the show was the torched torn brioche that was dipped into the sauce.  The contrast of fluffiness and elasticity with the crunch and nuttiness of the outside made this brioche addictive.

Following up a variation of their iconic mussels dish would be quite a formidable task, but I found their Carrot Agnolotti up to the task.  Beyond the perfectly textured and prepared pasta, the filling was delicious.  It was smooth and sweet, but also balanced.  The pasta itself had a bite and exhibited appealing elasticity.  We ended up getting the shaved black truffles as a supplement and the earthiness paired well with the umami of the miso consomme.

With our main protein, there was also an option to pay an extra $10.00 for Black Cod, but we stuck with the regular option in the Dry Aged Lamb Saddle with ajvar, cauliflower puree and endive.  Thankfully I chose the lamb as it was supremely tender and juicy.  It was nicely medium-rare and tasted like all good things about lamb.  What made it even better was the rich and meaty jus on the side.  Rounding out the dish was some avjar or red pepper sauce that was not spicy.  Rather it was sweet and earthy.

Dessert consisted of pre-dessert, dessert and then post-dessert.  The first to hit the table was the Liquorice Root & Long Pepper Float.  These cute little mugs revealed a spiced sweetness with a hint of bitter aftertaste.  I really enjoyed this as I do like liquorice.  Next, we had the Roasted Apple with charcoal caramel and milk ice cream.  This appeared to be fairly simple but it ate more complex.  The smoky sweetness of the caramel naturally paired well with the tender apple.   Ice cream was light and creamy.

Lastly, we were served some Charcoal Cream Puff (at least that is what I think it was).  These were light with a crispy choux pastry that was airy inside.  Cream was light and not too sweet.   This was a nice easy finish to an enjoyable meal.  Annalena never fails to provide a dining experience that takes you on a journey of textures and flavours.  They have definitely earned their Michelin star and with their excellent attentive service, they will easily maintain that star moving forward.

The Good:

- Always expertly-prepared composed dishes

- Excellent service

- Menu is always evolving

The Bad:

- Parking in the area is limited