Well what a treat this was! Last week, we visited Mak N Ming, voted best new restaurant of 2016 and we are delighted to introduce them to you all! Makoto Ono and Amanda 'Ming' Cheng are the owners of this French-Japanese fusion restaurant. The restaurant is in Kitsilano, Vancouver. Ono was the previous owner of Gastown's PiDGiN restaurant, and Amanda also came from the same establishment. The food is forever evolving and innovative. As our first time at Mak N Ming, we were spoiled with the chef's tasting menu - note there is only a choice of two set menus: the chef's menu being seven courses or their demi menu of four courses.
Our first bite was a smoked cheddar cheese ball - hot and a great start to the evening. Following, we had kombu cured snapper in tofu sauce. Then we treated ourselves to the additional course (because why not?). The feature was uni topped with a citrus yogurt & foam, miso compressed carrot and charcoal choux crumble - talk about WOW! The flavours worked so well together and the taste was like nothing we've ever had. We then had their mushroom chawanmushi (which we hoped was a little hotter), followed by pork chop with black truffle and cauliflower rice. Then as if that wasn't enough, we were presented with a Dungeness crab noodle soup - very well executed. Their bread dish of the evening was a seaweed crusted bun with spicy mayonnaise - a nice kick to the dish. The dessert was preceded by a pre dessert of a pistachio and honey cigar with milky hot chocolate - very decadent - the dessert feature was a hibiscus pear pavlova, which was refreshing, clean and tasteful. And to complete our wonderful experience, the chefs prepared petit fours of grapefruit pâte de fruits, chocolates and almond cakes.
Be sure to order a bottle of sake from their drinks list and share with friends whilst tasting their menu. There's quite the selection of beverages at Mak N Ming, so make sure you pair to your dinner with some of their quality wines.
Let's just say, we will definitely be back again at Mak N Ming once the next menu is in!
Food: Smoked cheddar cheese ball, Kombu cured snapper in tofu sauce, Uni topped with a citrus yogurt & foam, miso compressed carrot and charcoal choux crumble, mushroom chawanmushi, Pork chop with black truffle and cauliflower purée, Cauliflower rice, Dungeness crab noodle soup, Seaweed crusted bun with spicy mayonnaise, Pistachio and honey cigar with milky hot chocolate, Hibiscus pear pavlova.
Made by: Mak N Ming
Location: 1629 Yew St., Kitsilano, Vancouver