604 Weekly Report: Palate Kitchen - Vancouver

My friend and I came to this newly opened brunch place at Coal Harbour. The pictures looked too good to not join the hype. The restaurant is gigantic so there was no wait for us, but again, we came here on a weekday in the morning.

The presentation was beautiful, just as shown in most pictures online (which was what attracted us here in the first place), but frankly we were pretty disappointed with the food. Their famous Cinnamon french toast was burnt, and the egg benedicts were not that remarkable... I'm not gonna elaborate on the French Toast; it just tasted like burnt cinnamon toast. The egg benedict was served with semolina Toast, which tasted like corn bread and was sort of spongy. I personally didn't like the texture and prefer muffins or biscuits with it. We asked for gravlax salmon instead of pulled pork, which tasted like any standard smoked salmon. The kale that came with it was very greasy.

The ambiance was great but the whole sitting I was quite disturbed by the smell of the deep fried oil lingering from their opened kitchen in the restaurant.

Price: $20 pp

Taste: 2.5 / 5

Atmosphere: ⭐️⭐️⭐️⭐️

Seating: ⭐️⭐️⭐️⭐️⭐️

Price Performance ratio: 2.5/5

Google Location: Here

Gaucamole

Ingredients:

• 4 Avacado

• 3 tbs Lemon juice

• 1 tomato

• 1/4 onion

• Salt and pepper

Procedure:

1. Blend all ingredients together

2. Serve

#gaucamole #mexican #dips #joyeecooks #joyeeskitchen

Chicken Quesadilla

This is one of my favourite order in a Mexican restaurant. While I was in Hong Kong, I got so frustrated because of the lock down from the pandemic and my cravings was getting pretty serious. So I had to make my own. Here's the recipe for it in case you have difficulty accessing a Mexican restaurant.

Ingredients:

Marinade A:

• 1 Onion (sliced)

• Green pepper (sliced)

• 1 Tbs Taco Seasoning Mix or Fajita Seasoning

• 1/4 tsp Chicken Powder

• Salt & Pepper

Marinade B:

• 2 Chicken Thigh steak (deboned)

• Salt & Pepper

• 1/2 tsp sugar

• 2 tsp soy sauce

• 2 Tbs Taco Seasoning Mix or Fajita Seasoning

• 1/2 tsp Chicken Powder

Sides

• Refried Bean

• Cheddar Cheese (Shredded)

• Gaucamole (See recipe here)

Dips:

• Sour Cream (or Plain Yogurt)

• Salsa

Other:

• Flour tortillas

Procedure:

1. Marinade onion, chopped pepper with marinade A seasoning.

2. On the side, marinade chicken thigh with marinade B seasoning.

3. Allow everything to marinade for at least 15 minutes.

4. Stir fry vegetables on pan over medium heat (about 2 to 3 minutes) and set aside.

5. Pan fry chicken thigh on medium heat until fully cooked through.

6. Cut chicken thigh into small cubes.

7. Place chicken thigh, vegetables, and sides (gaucamole, shredded cheese, and refried bean) onto half of the side of the tortilla. Fold the tortillas in half.

8. Place tortilla on cast iron or pan under low-medium heat. Sear until cheese is melted and seals the wrap. Flip and sear the other side until it becomes crispy.

9. Enjoy your quesadilla with your dips!

* You may also bake or grill your chicken and vegetables instead. Bake your vegetables and chicken at 350 F until chicken is cooked through.

• Tip: With the left over sides, you can make nachos with it.

• Healthy Eats: Substitute sour cream with yogurt and omit cheese in your wrap to cut calories!

#texmex #chickenquesadilla #quesadilla #mexicanfood #mexican #Joyeecooks