News from Scout supporter Wild Rice
Vancouver, BC | One ancient Chinese axiom states that if a thing is worth doing, it’s worth doing at least twice. Consider New Year’s for instance. There’s the ‘mainstream’ New Year’s Eve held on December 31st – a rather sedate affair by Chinese standards (elegant champagne, a few little noisemakers, steamers and silly hats). Since the idea of celebrating New Year is essentially a good one, why not do it again? This time hold a party that lasts 15 days and includes parades, dragon and lion dances, tons of noisy firecrackers and food, lots and lots of special food. Now, that’s a celebration worthy of welcoming a new year.
Hippety hoppety into the Chinese Year of the Rabbit (4709 if you’re counting) with a special prix fixe menu at Wild Rice. Proprietor Andrew Wong and Executive Chef Todd Bright have created a four-course dinner for the auspicious price of $38.88 (numeral three meaning ‘ever-growing’ and numeral eight meaning ‘good luck’) which will be available from February 2 to 13, 2011. Don’t worry, as much as many people enjoy the taste of rabbit, you won’t find Thumper on this menu. Instead, Wild Rice will donate 10 percent of the menu’s proceeds to support the Rabbit Rescue Shelter. Read more
News from Scout supporter Wild Rice
Vancouver, BC | Summer brings an abundance of fresh-from-the-farm/sea/producer ingredients bursting with flavour. It’s also a time when we naturally prefer to eat lighter fare. In recognition of this, Wild Rice’s new summer menu offers diners several different options to enjoy the season’s bounty.
“After the success of our Asian Heritage Month Platter that contained four ‘snack dishes,’ we thought that people might want to try mixing and matching a variety of flavours. In China there is a tradition of street food called dai pai dong where people wander from stall to stall trying different dishes – dumplings at one, soup at another, noodles in a different location and something sweet at a fourth. Our new summer menu reflects some of that sensibility,” says owner Andrew Wong.
Sharezies is the order of the day for summer dining. As in traditional Chinese restaurants, all dishes are designed to share and come with serving utensils and extra bowls. Food is served ‘family-style’ meaning that it comes out of the kitchen as soon as it is prepared. So if you like, you may roam the menu at will. There’s no set order to the food. It’s like eating at the Night Market but instead of physically moving from stall to stall you just meander through the menu. Read more
Wild Rice is now a proud member supporter of Scout. We will be publishing the award-winning restaurant’s news and press releases on our front page and hosting a page for them in our recommended list. We’d like to take this opportunity to thank them for their support. Click ahead to read on or jump directly to their Scout page here. Read more
I made it down to Chambar last night to aid in the award-winning restaurant’s celebration of National Belgian Day (Leopold the 1st became the first King of Belgium on July 21st, 1831).
Oh, and check the fine print of the invitation:
NOTE: Vegetarian options will not be available. Due to the Medieval nature of this feast, no cutlery will be provided.
It was fabulously savage with otherwise polite and well mannered people ripping loaves of bread apart and smearing the bits in troughs of rillette, tearing into whole prawns, sucking the parmesan butter off mountains of grilled corn, coating faces with pork fat, drinking copious amounts of Belgian beer and laughing maliciously at whatever vegetables were very much mistakenly served to us.
Happy Belgian Day!
The award-winning Chambar Restaurant on Beatty is now a proud member supporter of Scout Magazine. We will be publishing their news and releases on our front page, and hosting an individual page for them on our list of recommended restaurants. Scroll below for a taste:
Wild Rice is open 7 days a week (for dinner every night, lunch only on Fridays)
Sunday – Thursday: 5 p.m. to at least 11 p.m.
Friday: 11:30 a.m. to midnight
Saturday: 5 p.m. to midnight
Proprietor: Andrew Wong
Executive Chef: Todd Bright
Dining Room Manager: Kerri Clark
About Wild Rice
Wild Rice began as a simple thought from Andrew Wong. His wish was to create a socially conscious restaurant serving local cuisine with influences from his Chinese heritage.
The space is a blend of yin and yang, east and west, traditional and modern. As in traditional Chinese cuisine, the menu offers numerous dishes for sharing. Where they diverge from tradition is in the ingredients, presentation and style.
As a proud member of OceanWise, Green Table and Shark Truth, Wild Rice is committed to serving ingredients that are local, seasonal and sustainable. The wine list reflects a thoughtful selection of the best from BC and West Coast vineyards.
Yin/yang sensibilities inform every aspect of Wild Rice. Guests receive metal knives and forks (western, yang) along with bamboo chopsticks (asian, yin). The sharp geometric lines (yang) of the room and its furniture are softened by the effect of the curves (yin) in the bar and bolsters. The energy of the loft fire wall is balanced by the calming ice blue resin of the bar. Harmony prevails and guests instantly feel comfortable.