Archive for February, 2008


Ebi Ten Japanese Fast Food (Robson)

Ebi Ten Japanese Fast Food (388 Robson Street, Vancouver, BC, Canada, phone: 604-689-9938) is a really popular place for Japanese food prepared in a flash. It’s located across the street from the Vancouver Main Library branch downtown, close to the Westin Grand Hotel as well as BC Place Stadium and GM Place Stadium.

For more photos and info view: Part 1.

Fast food sushi, tempura, and teriyaki
Fast food Japanese California roll, tempura, and teriyaki (around $8.00)

10,574 views - Posted Thursday, February 14th, 2008


Cactus Club Cafe (Yaletown, Downtown)

Cactus Club Yaletown (web site, 357 Davie Street, Vancouver, BC, Canada, phone 604-685-8070) serves contemporary Pacific Northwest cuisine in a trendy, fun and stylish atmosphere.

A reviewer on writes (click here for review link):

The ambiance is great[…] Cactus Club is consistent across town with the edamame, curly fries and salads being my favourite. It is a great place to meet a buddy for a quick bite or catch up over a drink and appies. The prices are reasonable and the food quality satisfactory.

Pictured below is the Cedar Roasted Salmon entree (priced around $23), fresh steelhead salmon with a pine nut parmesan crust, served on a cedar plank with roasted vegetables and herb and feta fingerling potatoes. Delicious!

Also check out their West Vancouver location with live music.

Cedar Roasted Salmon Entree at Cactus Club ($23)
Cedar Roasted Salmon Entree at Cactus Club ($23)

Cactus Club Cafe on Urbanspoon

20,954 views - Posted Saturday, February 9th, 2008


The Sandbar Seafood Restaurant (Granville Island)

The Sandbar (web site, 1535 Johnston Street, Granville Island, Vancouver, BC, Canada, phone: 604-669-9030) is an upscale, trendy seafood restaurant on Granville Island with waterfront views. (Granville Island is an arts, culture, and food mecca in the centre of Vancouver, just across the Granville Bridge from downtown Vancouver.)

I tried the Linguini Vongole, which was made with fresh clams, garlic, olive oil, and parmesan (pictured below, $14.95), and this dish was frankly one of the best clam linguinis I have ever tasted. Sometimes the juice from the clams can make the pasta soggy, but at the Sandbar, my pasta had the perfect texture and the clams tasted great with the combination of garlic, olive oil, and parmesan cheese. 

We also tried one of the signature appetizers, the Wok Squid ($8.50, also pictured below) which was a level above the usual calamari you’ll find at most restaurants around town. We were given chopsticks for this dish, and the squid was pan fried in a light batter with chilies, garlic, cilantro, and ginger. Very tasty!!

Linguini Vongole (with fresh clams, garlic, olive oil, and parmesan) $14.95
Linguini Vongole (with fresh clams, garlic, olive oil, and parmesan) $14.95

Wok Squid at the Sandbar restaurant (with chilies,garlic, cilantro, and ginger for $8.50)
Wok Squid appetizer at the Sandbar restaurant (with chilies, garlic, cilantro, and ginger for $8.50)

(for interested camera buffs, I shot the first photo above using candlelight, with my Canon Digital Rebel XT, a Canon F1.4 50mm lens, at ISO 1600, 1/25 sec. and F1.8. I shot the second photo at ISO 1600, 1/30 sec. and F2.2. I had to take quite a few shots because the candle was flickering a lot, casting a different light every second. It so happened that I got a couple shots that I liked. We were sitting in the lounge at Sandbar and there were a number of TV’s surrounding us that were tuned to the sports channels, and these were also casting a variable light on the food. In this situation, with such unpredictable light, the trick is to just take lots of shots and then by chance you’ll get one you like. (I took 18 shots of the pasta and 7 shots of the squid.) I also calibrated the camera’s manual white balance setting by taking a picture of a white piece of printer paper, held up near the candle on the table. For another photo that I did in candlelight, please check out Stephos Greek Restaurant on Davie).

27,484 views - Posted Friday, February 8th, 2008