Plant-based fine dining secret dinner.
In the realm of culinary adventures, there's something captivating about a secret dinner.
It's not just about the clandestine nature of the event; it's the promise of an exciting gastronomic journey that sets it apart.
My initial foray into the secret dinners began with a humble concept: a popup focused on the art of slow cooking and research-based cuisine.
It was an exploration of flavors, textures, and techniques—a journey through the hidden gems of my pantry and the fruits of my R&D.
But as the wheels of creativity turned and my culinary vision evolved, I yearned to delve deeper, to create an experience that was more intimate, more refined, and distinct.
Thus, the idea for a curated, informal but elegant affair was born.
At the heart of this clandestine gathering lies a commitment to culinary excellence. Every dish is a testament to planning and unwavering dedication.
From the selection of unique ingredients to the delicate art of fermentation, each element is carefully orchestrated to deliver a variety of flavors unlike any other.
Drawing inspiration from traditional Japanese culinary techniques, I've infused the menu with a sense of reverence for the craft.
It's a celebration of simplicity and complexity, where every bite tells a story of centuries-old traditions and modern innovation.
But beyond the food itself lies the essence of the secret dinner experience—a sanctuary of relaxation and conviviality.
As guests gather around the table, the ambiance is serene, the atmosphere electric with anticipation.
Here, conversation flows as freely as the wine, as guests share their insights and discoveries with newfound friends.
It's a rare opportunity to engage in spirited discourse about food, flavors, and the art of dining—an experience that transcends the boundaries of time and space.
And as each carefully crafted dish is unveiled before a small group of discerning diners, it becomes clear that this is more than just a meal—it's a journey of the senses, a celebration of culinary ingenuity, and a testament to the power of shared experiences.
So, if you find yourself yearning for an adventure beyond the ordinary, consider venturing into the world of secret dinners. For within the confines of these clandestine gatherings lies a world of endless possibilities—a world where every bite is a revelation, and every moment a memory in the making.
Tickets and details, menu are here.
Cheese board, green walnut
Finished for a test for one of a menu for vegan contemporary dinner series vol.9 Far East.
We will feature Vancouver vegan’s favourite, plant based cheese shop, Blue Heron’s products.
We call it “board”, cheese samplers are on a pear compote(the cheeses on the pear are ideal, we don’t have actual products yet since we need to serve them fresh).
Pears.When I saw the pears at a farmers market, I bought it right away.
They looked like a treasure that I found in a cardboard, beautiful product.(And actual taste is perfect too)
Green walnuts. I received them from a farm where I took a field trip to, and then preserved in pickling liquid in mid summer.
I’ve tried the taste of nochino before but not pickled green walnuts.
After fermented a few days, the liquid got so black and I was excited how strange they are. Then left it about a month.
When I tried them two weeks ago, it was slightly too bitter and I thought I can’t use it for the event. Then I tried it again this week -happy surprise! It wasn’t bitter. Food science and time made a magic. Wonderful fragrance, unique texture and taste. Great addition for cheese & wine snack.
Shiso. Found them at a farmers markets then made an extract, then jelly. Very unique flavour, in between anise, basils, and mint.
Try them at our event. September 14th at Burdock & co. 7 course tastings dinner with a glass of wine, cold brew coffee & a dessert. The details are here.
Take a glance look for vegan take away lunch box pop up on 6th & 7th March / Kale caesar salad
Our pop up 0.1 : Vegan takeaway lunch box at Harken coffee.
Introducing one of menu items -
Kale caesar salad. Sounds standard again?
What is special about the salad?
The kale is from organic farm, then the dressing is a big key.
It is sort of Japanese & vegan version caesar dressing.
Using Yuzu for the citrus flavour, a few of umami ingredients are also in it.
Toppings are buckwheat bread crumb and almond gremolata, dehydrated chick pea and capers, sliced olives.
The full menu of the lunch box :
Confit carrot, sunflower seed “cheese”, Crushed candied Tamari almonds
Charred broccoli with yuzu salt, shichimi, evo
Marinated, compressed Tempeh steak
Buckwheat Sourdough slice
Preserve sampler : Shiso rosehip jam
Kale caesar salad
$18 before tax
Limited number. Pre-order from Maest market, or just simply walk in to Harken coffee 338 Powell street.
Take a glance look for vegan take away lunch box pop up on 6th & 7th March / Tempeh block steak.
Our pop up 0.1 : Vegan takeaway lunch box at Harken coffee.
What is in the box?
Introducing one of menu items -
Tempeh block steak.
Tempeh steak sounds ordinary?
The secret is our marinade sauce.
Using Harken coffee’s espresso(decaf) & tamari, also infused smokiness from some umami ingredients.
The full menu of the lunch box :
Confit carrot, sunflower seed “cheese”, Crushed candied Tamari almonds
Charred broccoli with yuzu salt, shichimi, evo
Marinated, compressed Tempeh steak
Buckwheat Sourdough
Preserves : Shiso rosehip jam
Kale caesar salad
$18 before tax
Limited number. Pre-order from Maest market, or just simply walk in to Harken coffee 338 Powell street.
Take a glance look for vegan take away lunch box pop up on 6th & 7th March / Confit carrots & seed cheese, tamari almonds
Our pop up 0.1 : Vegan takeaway lunch box at Harken coffee.
What is in the box?
Introducing one of menu items -
Confit carrots and seed cheese, crushed caramel tamari almonds.
Confit carrots, using local farm carrots, I choose kind of ugly ones, they are flavourful and cute look, those carrots are my favourite. I used them often when I did my dinner pop up.I also added Daikon radish for the confit, Daikon sounds Japanese a lot, but it works for mediterranean or middle eastern food too. Confit with some oil, plus buttery richness of a secret ingredient.
The sunflower seed cheese(the pink saucy thing on the bottom) is fermented, orange flavour.
Caramel tamari almonds, it’s a rich flavour from the tamari soy sauce, let’s say - it tastes like salted caramel plus more flavour.
Anyways. All layers of flavour will make you happy.
The full menu of the lunch box :
Confit carrot, sunflower seed “cheese”, Crushed candied Tamari almonds
Charred broccoli with yuzu salt, shichimi, evo
Marinated, compressed Tempeh steak
Buckwheat Sourdough
Preserves : Shiso rosehip jam
Kale caesar salad
$18 before tax
Limited number. Pre-order from Maest market, or just simply walk in to Harken coffee 338 Powell street.
Thank you for everything, and new start.
Minor’s lettuce, common edible plants in BC
Thank you for all guests enjoyed the food program at Harken coffee.
I’m no longer involved with their actual food menu for a while, hopefully until their reopen for their kitchen.
However I am stick around with them with my food project called “Maest”(pronounce like must), that is rebuilt my food project “Cookhatter”. I am doing this project since 2017.
The world is different since pandemic - the word “essential” is taking over everything.
Staying home is basic human life in the earth for now, travelling is banned, meeting people are limited, many of entertainment spots are closed, creative restaurants and some service industries are suffering.
Writing all those reality, feeling terrible, but I don’t want to give up.
We need to keep our creative ideas alive -
Having completely new ideas, or finding solutions that the creative people can survive with their ideas getting along with this world of conservatism.
Anyways, my project’s goal is making our clients smile with unique food experience, that is the same as before. The most important thing to make delicious food - love, not egos.
The menu will be different than the menu I made for the Harken - it won’t be Japanese food menu based.
More focussing on ingredients and flavours, comfort yet fancy food with a twist of Japanese cooking ideas.
To start, popup 0.1 :
Weekend take away lunch box will be at Harken March 6 & 7th.
The event will happen every week.
The details coming up very soon.