*** THIS NEW RESTAURANT IS WORTH CHECKING OUT ***
I don’t normally call out a restaurant in RED BOLD letters but this one excites me and is worth noting.
It is common knowledge that Suanne and I get a lot of recommendations from our readers. These recommendations are the ones that we value a lot because these recommendations alert us to what’s new and what’s good. We know that if it excites someone well enough to write to us, they are definitely worth checking out.
It was just last weekend when Eliza commented (here) that we should check out what she calls the “Starry Night Restaurant Behind Costco”. I thought it was kind of weird but I was intrigued with that location. I clicked over to the link on dinehere.ca and was pretty stoked reading the rave reviews.What do you think when you see review headings that says:
- Finally, a high-end restaurant that will make me go back to. Excellent food!
- Recommendation to all foodies out there! It’s a must visit!
- Hidden Diamond! A must see for everyone, incredible! Best looking restaurant in Vancouver!
It just so happened that we were going shopping at Costco that day. We drove over and saw it … right in the middle of nowhere is just this one restaurant. We were curious and decided to come back.
So, yesterday Suanne and I went for lunch at Starry Night. Starry Night is located on Beckwith Road. Forget about the street address. There is nothing on the street let alone anyone know where Beckwith Road is.
The sign outside the restaurant says “Starry Night – Restaurant – Reflexology”. I’ll tell you more about that Reflexology part later on.
It is easy to find. Just drive to the road behind Costco. You will not miss it. Like I said, there is nothing else on this street. There are lots of parking along the street but you really want to drive into the restaurant where they have parking at the back of the restaurant.
You know why? If you go at night, you want to walk in from the parking lots and see the nice lighting that they had put up. We were there in the afternoon and so we did not get to see it but the owner told us you gotta do it at night. He was raving to us about it.
You will probably laugh that on the right side of the restaurant is a rundown house with overgrowth as high as the roof. On the left side of the restaurant is an empty industrial lot.
They had just been opened for three weeks only. So it is very new.
The moment we stepped in, it is like a different world altogether. We were quite impressed with the setup.
During the later part of our lunch, the chef and the owner came by to chat with us because they noticed that we were taking notes and pictures. There were hardly any customer for lunch. There was only four tables taken the whole time we were there … and so yeah, we stuck out like a sore thumb.
The owner told us that he is from Taiwan and he owns the biggest live-band restaurant in Taipei. He told me the name in Chinese but I can’t remember it. He told us this restaurant is his lifelong dream to make his one perfect restaurant.
The entire restaurant was designed from the ground up and no expenses was spared. It is broken down into three different settings and he said that depending on where you are seated it is a different experience, view and lighting. The owner told us that if we come at night, the patio will be lighted with laser blue lights that looks like stars at night. We were seated in the more casual “Japanese Gazebo” section with natural sunlight permeating the entire area.
The walls were real granite and the wood panelings were walnut wood imported from Taiwan. The tables were tiled with tiles from Spain and the fabric for the seats were imported from Italy. That was what the owner told us but looking at it, they were all plush and of high quality.
The back section presents a more sophisticated look with high ceiling and dimmer setting. There is very little you will not like about the place alone. The music too was soothing with accompanying images showing on the TVs mounted in several area.
Service was eager and attentive but I must say that it was not really good. The waitress does not seem to know some of the questions we had and she responded with pretty general answers. But I do cut her some slack here with the understanding that they were still new. I could see that she is trying her utmost best.
I think this is one department they need to polish on if they aspire for perfection like they say they are.
I read that their coffee is very good and they recommended that too. As appealing it is, we did not get it because we cannot sleep if we take coffee at this time. Coffee is only for morning for us.
Instead, I thought we try the White Tea because it was unique. This is called Pai Mu Tan Guava Berry. It came steeped already with some at the side if we wanted more. The tea was good. We could smell the fragrance of the berry each time we took a sip from the cup. This is $7.
We started off with a soup. We decided to get the Chef’s Daily Creation ($7) which is Chicken and Ginseng double-boiled soup. The bowl is small but is very well done. The soup had a deep flavour, and is smooth and clear. and the chicken meat was like they selected the best parts to serve — it was perfect.
The appetizer above is amazing, but expensive. This is called Chilled Dungeness Crab Cake and costs $16.
There are three distinct layers with a seaweed salad at the bottom. The middle part is the crab and is topped with freshly cut mango salsa. Sprinkled around the plate are crunchy delicious tobiko’s.
The best way to eat it is not by the layer but with a cross section with everything at the same time. Heavenly. It was cold and refreshing. I think you can just imagine what this tastes like. Each ingredient is good enough for me but the balance of all these are simply amazing. I think you will like it. We did … a lot.
The waitress recommended the Schnitzel. I was kind of not sure … Schnitzel … how can Schnitzel be anything exciting, right? Wrong.
Firstly, the $17 Berkshire Pork Loin Schnitzel came with all the platings that practically took up the entire table.
First area of focus is the bowl of sesame seeds. We got to … Continue reading