| rev:text
| - Chef Duncan Ly is an artisan who's passion in his work shows in every dish he creates. I had the chance to enjoy a dinner at Yellow Door Bistro recently so here is a run-down of the evening:
We started the meal with a couple salads. The heirloom carrot salad is a beautiful array of ribboned carrots as well as sous vide baby carrots that are briefly grilled for colour and a touch of caramelization. Add to that a light frisee, some nice goat cheese, a citrus cardamom dressing and a roasted almond foam and you have a very fresh and wonderful start. The Dungeoness crab salad was also very tasty, featuring flaky crab meat with tender butter lettuce, green apple and charred grapefruit. Bringing everything together is a light and refreshing coconut citrus vinaigrette that brings a little Southeast Asian breath to the dish.
The wild prawn cocktail is Yellow Door's interpretation of this classic, and often badly executed dish. You won't find the martini glass and ketchup-like cocktail sauce here. There is simplicity in this dish that plays on the elements of a classic prawn cocktail, including the heirloom tomatoes with their ripe sweetness, complemented by the bite of fresh horseradish and the firm meatiness of the wild prawns (stripe prawns?).
The Petite saddle of lamb is very well executed. Cooked to a perfect medium rare, the meat is incredibly aromatic and flavourful with that signature lamb 'perfume'. Set atop a bed of du Puy lentils, which are also notably cooked perfectly, holding that texture so that each lentil is distinguishable, but tender. Bringing the dish together is a lamb au jus, which is a treat to experience, as you want to make sure you get it on everything.
The technical skill in the food here is top notch, and as a cook, it's the care you take in the details that makes a dish sing. The following dish is no exception. The Noble Farms duck cassoulet is a rustic, rich and hearty main that features duck 2 ways, confit leg and sous vide breast. If you're reading this and your heart just skipped a beat, there's also pork belly. The beans are buttery and complete the composition of this true departure to decadence. I felt a little guilty eating this, but not guilty enough...
All in all, I was greatly impressed by the quality of the food and the presentation of the dishes. The carrot salad, in my opinion was the memorable part of the Yellow Door experience. Service was also exceptional, as the servers were very knowledgeable about the food and beverage menu. Each dish, when brought to the table, was clearly and thoughtfully presented and explained. It was a great date night and I highly recommend Yellow Door Bistro to anyone that hasn't been.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)