Joe Fortes Seafood & Chop House on Robson and Thurlow, Vancouver


I just gotta get a few more old posts out of the way before I start on the Spain series.  Suanne reminded to do it because she knows that if I don’t blog about it now, I will never get down to doing it.

This is a follow-on post from the Lets Go For Dinner post I made previously.  With the $50 dinner certificate, I invited chowtimes readers to join Suanne and I to share the famed Seafood Tower on Ice in Joe Fortes.  The plan was to get the $150 THREE-TIER Seafood Tower on Ice and have nothing else but that.


Joe Fortes is located at the busy intersection of Robson and Thurlow.  Suanne and I decided to park all the way on Granville St (free street parking!) and walk all the way.


That got us there a bit late.  We should have taken the Joe Fortes taxi.  LOL!  There was this bright yellow taxi parked in front of the restaurant.  I was wondering if it is just for show or if it is an actually running taxi operated by the restaurant.

There were five of us who went to Joe Fortes.  Jenny (My Secret Eden), Ricky and Anita joined us.

Joe Fortes

Some of you who are well versed with Vancouver’s history would have heard of  Joe Fortes and his contribution to the city (see above).  There is a Joe Fortes drinking fountain memorial at the West End’s Alexandra Park.

Now, lets get this clear … Joe Fortes did NOT open nor owned this restaurant.  The restaurant just adopted his name.  Now you know.

To me, Joe Fortes is a touristy restaurant.  I can see lots of tourists eating here.


I had always heard that there are two levels in Joe Fortes.  Rumour has it that if you dressed nicely and formally, you get seated upstairs.  If you dress in jeans, you are banished to the busy ground floor.  To my dismay when we got there, our guests were already seated at the ground floor … not just any table at the ground floor but the WORST table.  It was located just at the entrance to the kitchen.

So I had to tell our waiter that I simply cannot enjoy my meal with people rushing behind me every five minutes.  They promptly moved us … UPSTAIRS and the best table upstairs too!  We had nice bright spot at the corner with a sweeping view of the restaurant.  We were quite pleased.

Anyway, the rumour about Joe Fortes seating customers based on how they dressed is not true because we were casually dressed in jeans and Ts.  Many customers upstairs are similarly attired.


Service was top notch … very polite and cheerful.  The waiters were all decked in short white jacket.  Table setting was nice and formal.  Things were looking up and I was eagerly anticipating the seafood feast.


Then they gave us warm wet towels.  I can’t remember now if they gave this to us at the start or at the end of the dinner.  But anyway, I like it.

However, one thing I want to ask all of you for your opinion.  You see, when I get this in a dinner with the family, I would take it and wipe my FACE.  Ohhhh … it’s so refreshing doing that.  However, with friends I just used that to wipe my hands, lest people think I am a hobo (not that I am not one … LOL!).

Is it bad etiquette to wipe the face?  Would you use it to wipe your face … have you?


I did not even bother to look at the menu.  I just told them we’re there for the Joe’s Seafood Tower on Ice … and emphasizing on THREE TIER!

Our waiter jokingly told us that if we order this he will refuse to allow us to order anything else.  The way he said it was convincing us that we had made the right order.

Joe’s Seafood Tower on Ice are available in 1-tier ($49), 2-tiers ($99) and 3-tiers ($145).


Bread was served with soft butter.  No complains … good bread.


And there it is … the Joe’s Seafood Tower on Ice.  At a glance, it was a sight to behold.  It looked so busy with so many goodies in it all at once that you don’t know what you are looking at.  Needless to say, everyone was delighted to see it.


We took lots of pictures … standing up.  That’s the only way to take the pictures of this towering presentation.

However to my dismay, … (more…)

Continue ReadingJoe Fortes Seafood & Chop House on Robson and Thurlow, Vancouver

Tangthai Cuisine of Thailand on Broadway and Fir, Vancouver

Updated on 20th April 2010: This location is being closed.

ChowtimesNoWord32x32This is a complementary meal from Tangthai.

OK, I admit.  I am still on vacation mode!  Suanne and I had a wonderful time the past three weeks in Spain on a Gastronomic Tour.  We will share with you some of the wonderful experiences we had … and YES! … we tried El Bulli’s molecular gastronomy food … finally!  More about that next week.

Just the day before we left for Spain, Suanne and I were invited to a new restaurant which belonged to a  friend of a dear  friend.  It was so new that it was just opened the week before our visit.


Tangthai is an offshoot of a very successful Thai restaurant in Edmonton called Padthai.  Tangthai is located on Broadway near the intersection with Fir.

Sonia is the person behind both Tangthai and Padthai.  When Sonia decided to open a restaurant in Vancouver, she wanted Tangthai to be the better version of Padthai.


Suanne and I were quite awe by the decor and ambiance in the restaurant.  It was quite lavishly decorated with Thai art pieces … every single of which is hand picked by Sonia from Thailand.   Each of the woodwork art pieces are unique and one of the kind.

You can’t really see the carvings on the side of the table top from the picture above.  They were designed by Sonia who had them hand carved for Tangthai and shipped from Thailand.  There is no doubt that Sonia wanted Tangthai to project the authenticity of Thai culture and cuisine.


I must say we had a LOT of food!  Sonia wanted us to try as many dishes so much that we had to ask her to stop!

Sonia calls the appetizer above the Golden Triangle ($8).  It is an deep fried egg wrapping stuffed with minced chicken, green peas, potatoes and carrot.  The dipping sauce served is sweet chili sauce.  Tastewise, it reminds me a lot of the curry puff I used to have except that this has a crunchy crispy wrapper around it.  It was very nice as an appy.


Sonia made sure that not only each of her dishes tastes good, it also had to look good.  Tangthai’s appetizers were all garnished with food carvings.


The other appetizers we had is called the Prawn Skirt ($9 for four).  It is like a high end spring roll except that they use better ingredients.  Stuffed with prawn, minced crab meat and water chestnut, it gives a very distinct texture.  We like this one a lot.


We met the man behind the carvings.  His name is Kandy and is the chief cook at Tangthai.  Kandy had won numerous fruit carving competition in Thailand.  As a matter of fact, he WAS the chief cook at Padthai in Edmonton until Sonia decided that Vancouver deserves the services of her best cook. (more…)

Continue ReadingTangthai Cuisine of Thailand on Broadway and Fir, Vancouver

Nando’s Chicken on Marine Way, Burnaby

ChowtimesNoWord32x32This is a complementary meal from Nandos. We are not paid for this post.

Nando’s wrote to us out of the blue a couple of weeks ago letting us know that Rochelle Schätzl, the world’s foremost authority on Peri-Peri Chili, will be in Vancouver asking if we would be interested in meeting her.  Rochelle is an award-winning author and chef from South Africa, the home of the Peri-Peri Chili.  She had written a book about it called “Peri-Peri: The Contrasts and Contradictions of the African Bird’s Eye Chili”.

We said yes, because we knew it will be an opportunity to learn more about the Peri-Peri Chili and its exotic flavours … and boy, was that some learnings we had!  Never in my imagination could someone share non-stop about everything Peri-Peri for two straight hours.  LOL!  We had a great time and this is what we learned.


After a few email exchanges, Mark suggested that we meet at the new Nando’s Restaurant in South Burnaby, in the new big boxes shopping mall by Marine Way.  We were greeted by Nick, the owner of this outlet, and Mark and Rochelle.  Believe it or not, Suanne and I had never been to Nando’s before because we thought that it was just a spicier version of fried chicken.

We found out how different Nando’s is from KFC and Church’s and that it is not quite the fast food the way we know it.  Well, it is like a cross between fast food and slow food is how I would describe it.  You place your orders at the fastfood style counter and given a wooden block with a number where there will bring the food to your table when it is ready.

This particular store was busy during lunchtime when we were there during a weekday.


Nando’s originated from South Africa in 1987 and is a restaurant with a Portuguese theme.  Nando’s operates in 35 countries today with their biggest market in South African and Britain.  There were a lot of other fascinating stories about Nando’s history and beginings but am not going to bore you with those.

Anyway, this restaurant we visited carries the South African theme with African decor and artifacts.  The restaurant was pleasant, clean and tastefully designed.


Rochelle gave a copy of her beautiful book on Peri-Peri.  It took her two years of research to write it.  It was a privilege to be given the inside scoop of this brilliant pepper and how it is impacting the global culinary landscape.  Specialty Food Magazine recently listed the Peri-Peri Chili as one of the Top 10 Flavour Trends of 2009.

From our time with her, we can clearly see that Rochelle is proud of South Africa, it’s food, people and culture.  She told us how the tiny Peri-Peri Chili represents very much a way of life of the South African adding that all restaurants in South Africa will have some form of Peri-Peri.


Peri-Peri is the African version of the Bird’s Eye Chili.  It is very much like the South East Asian version of Chili Padi or Thai Pepper.  This chili packs a punch despite its size.  Peri-Peri is used in a dry form and not fresh.  Do you know why?

Let’s see a comparison of Scoville Scale (a measurement of hotness) of Peri-Peri Chili against other common peppers:

  • Law enforcement grade pepper spray: 5,000,000 Scoville Rating
  • Naga Jolikia (Hottest chili in the world): 1,000,000
  • Habanero: 100,000 to 300,000
  • Peri-Peri: 50,000 to 175,000
  • Thai Pepper: 50,000 to 100,000
  • Cayenne Pepper: 30,000 to 50,000
  • Tabasco Pepper: 30,000 to 50,000
  • Chipotle Pepper: 10,000 to 40,000
  • Jalapeno Pepper: 3,000 to 8,000
  • Bell Pepper: Zero!

There had been attempts to cultivate Peri-Peri Chilies outside of a small region in southern African but all attempts had failed.  Rochelle said that the Peri Peri is a chili with a bad attitude … the harsher conditions and weather, the meaner the chili gets.  There had not been much success in cultivating the Peri-Peri commercially.


Suanne and I sampled a lot of food at Nando’s but there is one I love a lot … the Chicken Livers ($7).  Oh major yum.  I guess it is not for everyone but if can get over the texture and the thought of it, chicken liver is really delicious.


We ignored the bread that came with the Chicken Livers.  We can’t help but notice the tempting looking Portuguese Garlic Bread ($2) … (more…)

Continue ReadingNando’s Chicken on Marine Way, Burnaby

POM Wonderful — 100% Pomegranate Juice

ChowtimesNoWord32x32This post is written upon free coupons from POM Wonderful. We are not paid for this post.

We do get samples every now and then.  Molly sent us an email asking if she could send us some coupons to sample.  We said yes and true enough the package came in the mail just a couple of days later.  That was fast.


Chowtimes had often been contacted asking if we would like samples from food manufacturers.  We replied to Molly saying that we’re in Canada because we thought that she may have mistaken us for a US blog site.  Very often, the samples comes from the US and the products are not available outside of the US.

POM Wonderful, as it turns out, is available widely in Canada.  It is just that we had never paid much attention to it.


We went to the Real Canadian Superstore to get some.  Never knowing where to look for it, we spent quite a bit of time looking — thinking that it is somewhere in the beverage section.  We actually had thought it was some form of a concentrate because of the word “concentrate” on the bottle.

As it turns out, it was in the section where food like salads are … i.e. at the produce section.  POM Wonderful came in a nice and unique bottle and is supposed to be drank cold.  They have a few flavours all identified by the colors on the cap.  The bottle is so nice, I know it will end up in the drawer where Suanne keeps these kind of cure bottles — she can’t bring herself to throw cute things away.

The above is Mango.  To me it tastes like (more…)

Continue ReadingPOM Wonderful — 100% Pomegranate Juice

Free Dessert from Ebisu Robson and Broadway!


Hello Vancouver.

Update 31-Aug-2009: Please note that this offer has lapsed and no longer available at Ebisu.

Read on because there is a summer treat for you … courtesy of Ebisu on Robson and  It is going to be quite a treat, so you may want to pay a little bit more attention to this post!  🙂


Suanne and I dined at Ebisu about a month ago.  We had a great time and we blogged about it here.

A couple of Thursdays ago, Ebisu on Robson launched their new menu with the introduction of a few pretty interesting and new dishes.  At the same time, they had also prepared the Spring/Summer specials.

Suanne and I were back at Ebisu to sample the new items on the day of the launch.  More importantly, we were there to work on a three-way-win plan.  Ebisu gets to introduce their new menu on chowtimes … and at the same time Chowtimes gets to inject some fun (and value) to our readers.  Most important of all, chowtimes readers gets a free dessert.

Like these …


You may get any of these items above as a treat from Ebisu and Chowtimes.  Oh, wanted to be clear that this is available only in Ebisu on Robson and Ebisu on Broadway.  I’ll share with you the details further down this post because I wanted to show you what Suanne and I became a “guinea pig” for you Vancouverites.  He he he ….


Deon, Ebisu on Robsons General Manager, hosted us.  We started off one of their new sushi rolls.  The one we tried was the Ninja Kicker (above).  This roll is targeted for those sushi lovers who craves for a little bit more spiciness in their roll (hence the name).

Suanne and I loves this roll a lot.  It is certainly a departure from the normal sushi rolls and is perfect in many ways.  If you like a kick to your rolls, I am quite certain you will love this.

Suanne and I learned a lot from Deon.  It was interesting how they developed their new menu.  The Ninja Kicker has all the elements of a good creation.  It is pleasing to the eye with a good balance of colors.  It has a combination of contrasting texture. The prawn tempura adds crunch to the texture.

This one has an element of surprise in the taste department.


The secret to the Ninja Kicker is the sauce.  All Deon would say is that they started this from a base … the humble Thai-style Sriricha hot sauce.  The sauce is darker than Sriricha sauce, that much I know.  It has a level of sweetness and with a strong flavour.  The spiciness leaves a lingering heat in the mouth.


Tuna Tataki is one of the more popular Japanese dishes.  On the surface this looks kind of normal … (more…)

Continue ReadingFree Dessert from Ebisu Robson and Broadway!

Tasting at Circa Restaurant and Lounge on Granville St, Vancouver

Updated: 11th Oct 2010: this restaurant is closed according to Urbanspoon.

This is a complementary meal from Circa Restaurant and Lounge.

You have no idea how rough a week it had been for me.  There is simply too much work but yet so little time.  Thank goodness that there are some wins along the way … and thank goodness there are Fridays!


Suanne and I were back at Circa Restaurant and Lounge yesterday.  We were actually in Circa’s a couple of weeks ago for their official launch (we blogged about that event here).  The event was not exactly conducive for a tasting.  So, we made a return visit to Circa just for that — to really savour their food.

Ever since we blogged about Circa, we were rather surprised by the number of hits from Google searches.  It seems that quite a lot of people were aware of this newest restaurant and lounge already.  With Circa located right smack in the middle of the Granville Entertainment District in Downtown Vancouver, Circa could very well be a major congregation point on this area.  Who knows with the revitalization of Granville to its former glory, this street could be as big as Robson today.


After all, with almost 200-seat dining room, Circa is the largest restaurant on Granville.  It is perhaps even the largest restaurant of its style in Vancouver.  The restaurant is build from the ground up.  One would have thought that Circa is built on an existing building but no, it was built out from an old parking lot.  This allows the restaurant to have an unrestricted free hand in the design of a restaurant that allows them to redefine the dining experience.

Spread over the main and mezzanine floors, there are seven distinctly different sections and able to accommodate comfortably after work socials, intimate dining and large group functions.  We were drawn to the high ceiling, and walls dominated by white columns, gold leaf edges and elaborate woodwork.  In short it was a perfect place to wind down a tough week at work in an intimate environment.


Service was excellent and timing was perfect.  We like it when the wait staff came by at the right moment when we are ready.  You know sometimes how awkward it is when you need more time to peruse the menu and they came by again and again asking if we are ready.  LOL!

Their 2 oz premium cocktails ranges from $8 to $14 (including taxes!). Circa’s cocktails seems to be dominated by fruit juice and puree which were prepared daily.  I ordered the Life and Lavender which has Grey Goose La Poire, Giffard Pear, Lavender Honey, Pear Puree and Lemon Juice.  Knowing that I light up bright red on strong alcohol, I asked that they half the shots.


Suanne surprised me.  She went for a cocktail too (not virgin mind you!).  LOL!  Her choice was the very lemony juice cocktail called the Lemon Tree.  This is Grey Goose, Cointreau and Lemon Juice.  She likes it.

Circa’s cocktail are based on classic drinks but made with an unique twist.


We started off with the Pulled Qualicum Pork Poutine ($7).  This is the most unique poutine we ever had.  Instead of cheese curd and brown gravy, ours had slow cooked shoulder and aged cheddar over hand-cut fries.  It was really good and was certainly a fries with a twist.  They managed to redefine a very simple Canadian comfort food to something that every could equally love.


What we enjoyed most was this Greek Salad.  Simple name but redefined into something more interesting and unique.


Continue ReadingTasting at Circa Restaurant and Lounge on Granville St, Vancouver

Brix Restaurant and Wine Bar in Yaletown, Vancouver

ChowtimesNoWord32x32This is a complementary meal from Brix Restaurant and Wine Bar.

Oh boy! This was exactly what I needed.

I tell you … taking a week off work is not necessarily a good thing. I took a week off work to clear off my accumulated vacation days because HR sent a note that says “use it or lose it”. So, I took a week off and decided not to get on the VPN … and as expected when I got to the office on Monday morning last week, over a thousand emails greeted my return to work — many of them with a red exclamation mark shouting “urgent”.

So, the past week had been spent on catching up on work and dealing with issues. I must have spent 50 hours at work that week. With great weather at the end of week, I sure was glad it was all over. Suanne and I decided to just go downtown for dinner to cap off the week.


We decided to go to Brix because we were curious about the new First Seating Dinner Menu that we found on our email. Brix is located on 1138 Homer in Yaletown. As you all well know, parking in Yaletown is a challenge. Added to that it was a Friday afternoon and also the Canucks playoff game happening that night.

Brix does offer valet parking ($8) but the good thing a car was just pulling out from one of the many street parking bays.


You really should check out Brix’s quiet courtyard sanctuary which tucked away from street noise while opened right to the street. It was absolutely charming with high glass covered roof. We wanted so much to eat out at the courtyard but it was still quite chilly that day. The courtyard has heating but it was a bit too cold for Suanne.


So we decided to take the table in the inside of the restaurant which presents a whole different setting with rustic brick works and high ceiling. Since we were early, we get to choose our tables … and choose the one by the window which is on a raised platform. It was a great table. We got to see the world go by and at the same time have a commanding view of the dining area. We figured later that the platform could be used as an altar for a wedding reception.

This is one place where a nice table is as important as the meal itself.


Service was exquisite. Suanne and I really wanted a quiet dinner to put the week behind us. The wait staff who waited on us can read us quite well. She briefly explained the menus (they have a few of it) and brought us the bread. There were three types of bread and we were informed that they are all made in-house by the pastry chef. We like the soft bread with herbs the best.


The bread came with butter, olive oil and balsamic vinegar. Nice! We liked it so much that we actually had two refills of the bread throughout the dinner. This is how bread should be served … made fresh and with choices for the customer.

We opted for the $29 First Seating Dinner Menu, which is paired with wine as an extra if you so choose. With two options for the 3-courses available, choosing was an easy “one-of-each”.

You know what impressed us a lot? When we said we wanted one-of-each, they asked to confirm we meant to share. We said yes and they actually set us up to share with extra plates — extra warm plates. Brix sure is attentive.


One of the starters we had was the springrolls. The slim and long springrolls were made to be easily handled as finger food. They are filled with julienne vegetable and tofu and sprinkled with salt on the outside. It was crunchy to the bite especially with the thin hard wrapper.

The best part? The sauces! They served this with three type of sauces. There is the aioli, papaya sambal sauce and shitake hoisin — absolutely marvelous. The shitake hoisin has a little saltiness in it which brings out the best in the springrolls. What we like best was the papaya sambal sauce which is spicy. I had never quite had anything like this before and I think you will like it too.


The other starter was the Spinach greens tossed in orange balsamic vinaigrette. There was a generous amount of wild mushroom underneath the greens which is topped with goat cheese. This is simply some of the better salad I had.


On to the main course. It is called the Seven Spiced Grilled Alberta AAA Beef Tenderloin. Made medium rare, it came with a liberal amount of light Soya Demi Glace. The demi glace made the already juicy steak a lot more moist. The steak is one part of the story …


Continue ReadingBrix Restaurant and Wine Bar in Yaletown, Vancouver

Simply Curries on Kingsway, Vancouver

Updated: 16th Dec 2014; This restaurant has changed its name to Cafe Madras according to

ChowtimesNoWord32x32This is a complementary meal from Simply Curries.

There is something about Simply Curries that catches my attention. I still remember the first time we had lunch there when they first opened about six years ago. It was brand new then. I think it was the striking yellow-orange color of the place.

A few weeks back, some of you recalled that I blogged about Popular Chinese Cuisine. Walking back to our car from the dinner, we walked passed Simply Curries and remarked that we had been to this place before.

Coincidentally, a week later, a friend sent us an email to check out Simply Curries and said that the owner wanted to invite us to do a review on the place.


Simply Curries is very much a hole in the wall kind serving South Indian food. It is located along Kingsway in Vancouver, between Joyce and Tyne. You will not miss spotting Simply Curries — just look for the large yellow-orange signboard.

Vishy is the man behind this place and I must add, very chatty too.


The interior is very simple but it is painted in bright yellow-orange. I asked if he is a NDP supporter (since he proudly showed me a video of Jack Layton’s visit on his computer). He vehemently said, “No, No, No!” … and then proudly added that it’s painted in the colors of the Indian national flag, pointing to the green on the ceiling.


Vishy said that the theme he wanted for Simply Curries is “keep it simple”. He does not believe in very fancy menus with hard to picture Indian names. He has this 3-step ordering system posted on the wall prominently.

Since we were there on Vishy’s invitation, I asked that he surprise us … just serve us what he wants.


Surprise us he did. He made Curry on Fries for Nanzaro. Hmmm … why have anyone not really thought of this? This was great. I personally prefer curries over gravy with fries anytime. You might want to try this. At Simply Curries, this is $4.75.


The other surprise he gave us was these colorful and marvelous Mini Samosas. You will love this. They came color coded so that you know what it is in them. Green is spinach, yellow is lamb, white is chicken and red is beef. Yeah, I know. I had the same question too about the beef samosa.


We absolutely love this. They are plump, well-formed and made in bite sizes. The skin was crispy with a little spiciness in the skin even. Vishy serves this with tamarind sauce as the dip. We dipped it both in the tamarind sauce and the curries he gave us … they are great. Simply Curries sells this for $5.75 a plate which includes a dozen pieces.

Here is the beauty. You will get this for free if you …


Continue ReadingSimply Curries on Kingsway, Vancouver

Seattle Spring 2009: The Food from Seattle Bites Food Tours


The meeting point of the Seattle Bites Food Tours was at the Seattle Art Museum. We initially thought it was kind of odd meeting one block away from the Pike Place Market. It was later then we realized what a perfect place to start off the food tours.

Yesterday, I blogged about the historical aspect of the Pike Place market. Today it is about the many type of food we sampled on the tour. There were altogether seven major stops we made.

This is what Suanne and I had always enjoyed … not just tasting the food but also learning about the stories behind the food, the people and the place.

TASTE Restaurant

TASTE Restaurant on Urbanspoon


We met at the informal public seating area just outside the TASTE Restaurant at about 10AM. We were specifically told by Jan Marie to come hungry and to even try to hold off our coffee fix at TASTE — we love this kind of instructions! So, we did not have a bite at all and even not have a sip of the free coffee in the hotel room.


It was a good start … we had a nice hot cup of latte and capp. Some of you remembered that the north west had a freak snowy day on April 1st this year. That morning was cold and wet and so it was a real welcome to have a hot cup of freshly brewed drink in hand.

From the looks of it, TASTE looks just like any contemporary west coast style restaurants. We learned a lot of this restaurant in the tour here as this is no ordinary restaurant.


We were treated to the Smoked Salmon Flatbread. This simple but absolutely delicious item is created by the chef of TASTE with local ingredients. I first started off with just one piece but it was so good that Suanne and I ended up finishing the entire plate.

The amazing thing behind TASTE is that the people behind the food actually personally go to the farms and learn about how the food was grown. They had to work the combines in harvesting the wheat so that they have a better understanding of how their ingredients are produced. They even had to experience the catching of salmon. They work closely with the source of their farmers and fishermen. I was very impressed with the seriousness they take to provide the best.


On every table in TASTE, you will not see ordinary condiments. They are heavily into making sure everything is organic. But what they had on the table is their very own Signature Salt. It was good … not too salty but infused with lots of flavours. We can catch some cinnamon but am not sure what else is there. You got to try this one.

Next time we are in Seattle, we will definitely come here for dinner.

Crepe de France

Crepe de France on Urbanspoon

Crepe de France was our next stop. Crepe de France started off as a small stall at the entrance of Pike Place Market way back in 1991.


It was only three years ago, they moved into this much bigger lot.


Crepe de France is very much a family restaurant. They went to Paris to learn the art of making crepes from the city that is famous for crepes. I remembered the excellent crepes I had when I was in Paris (see here).

All the people we met on the food tour are such friendly and genuine people. We got to chat with Michael who was telling us about his first vacation to Vegas — he is a funny young man.


We had Nutella Chocolate Crepes. It was awesome and yummy — especially when we had followed Jan Marie’s advice to come hungry. We sat by the counter overlooking the kitchen area and listening to Michael’s tales. We enjoyed ourselves a lot.


They make all kinds of crepes. One day we will return and try their specials, like goat cheese crepes! When you are there in Crepe de France and feel adventurous, ask Michael (or Nani, his mum) for these specials.

One thing I fail to mention earlier (and I did not have photos of this) … in every place we stopped at we were given drinks that goes well with the choice of food. Most of them are Dry Soda with lots of uncommon flavours like celery, kumquat, lavender, lemon grass, rhubarb, etc. We were served Dr Brown Cel-Ray here — a popular pop in New York.


Continue ReadingSeattle Spring 2009: The Food from Seattle Bites Food Tours