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oru restaurant<br />
oru BoASTS AN ExoTic<br />
cockTAil liST, ThE lArgEST<br />
SAkE cEllAr iN ThE ciTy<br />
ANd A 150-lABEl, SPicEfriENdly<br />
WiNE liST<br />
focuSiNg oN SmAll,<br />
fAmily-oWNEd ProducErS<br />
culinary competition in the world.<br />
Wong apprenticed at Vancouver’s<br />
Creek restaurant where he cooked<br />
under Robert Sulatycky. Through<br />
Wong’s exposure to Sulatycky and his<br />
subsequent work with another Bocuse<br />
d’Or competitor, Chef Morgan Wilson<br />
at Vancouver’s Delta Pinnacle Hotel, the<br />
dream of representing Canada in Bocuse<br />
d’Or began to simmer and he competed<br />
in 2009.<br />
His continued recognition in the<br />
culinary world led to recruitment<br />
by Fairmont hotels where he<br />
worked his way up to Executive<br />
Chef at Edmonton’s Fairmont Hotel<br />
Macdonald and then on to Vancouver<br />
to oversee all the food services at the<br />
Fairmont Pacific Rim.<br />
Social work taught Wong listening<br />
skills and it’s paid off for his cooks.<br />
“Communication and confidence are<br />
key in order for staff to feel a part of the<br />
bigger picture and I like the kitchen to<br />
be a happier place to work", says Wong.<br />
"But there is no compromise on the food<br />
and style. It’s something I learned from<br />
my grandma – discipline in the kitchen<br />
and respect for food.”<br />
ORU Pan-Asian Cuisine<br />
Fairmont Pacific Rim<br />
1038 Canada Place<br />
Vancouver, <strong>BC</strong><br />
(604) 695-5500<br />
pairS witH SaKE KaSu SaBlEfiSH, gingErEd <strong>BC</strong> toMatoES and SwEEt<br />
MiSo SauCE<br />
MontEBuEna rioja<br />
Spain $15.99 507517<br />
This 100 percent Tempranillo<br />
shows exquisite value<br />
with beautifully perfumed<br />
aromas of blackberry,<br />
tobacco and spice box with<br />
a palate revealing wonderful<br />
concentration of ripe fruit.<br />
This versatile wine offers<br />
immense enjoyment with<br />
many dishes!<br />
flor proSECCo<br />
italy $19.99 560250<br />
flor Prosecco displays<br />
lovely, fine, creamy bubbles<br />
with nice complexity and<br />
balanced acidity delivering<br />
fragrant floral, mineral and<br />
straw aromas and flavours<br />
with hints of almond. Enjoy<br />
this tasty wine with the sake<br />
kasu sablefish appetizer.<br />
quailS’ gatE optiMa<br />
Bc vQA $29.99 390328 375 ml<br />
This gorgeous, succulent<br />
dessert wine offers an aromatic<br />
display of orange, fig, ripe<br />
citrus, honey and baked pear.<br />
The palate shows balanced<br />
sweetness with botrytis adding<br />
depth and complexity of<br />
flavours. delicious with select<br />
cheeses or with desserts!<br />
BrEE riESling<br />
germany $16.50 210807<br />
This uniquely bottled riesling<br />
is clear in colour with aromas<br />
of citrus and green apple<br />
and sweet-tinged, off-dry<br />
flavours that reflect lemonade.<br />
it makes a favourable<br />
companion to spicy Asian<br />
cuisine and is a perfect match<br />
for this sablefish appetizer.<br />
pairS witH Slow-CooKEd vEniSon witH spaetzle and Sour pluM EMulSion<br />
tollo CollE SECCo<br />
MontEpulCiano<br />
d’aBruzzo<br />
italy $16.99 331652<br />
This deep, red-coloured wine<br />
delivers rich aromas of toasted<br />
oak and red fruit with leather<br />
nuances and big, full-bodied<br />
flavours of ripe cherry, herbs<br />
and mocha. Enjoy it alongside<br />
the venison!<br />
pairS witH oru CHoColatE Bar witH CoConut StrEuSEl and toaStEd<br />
SESaME SEEd iCE CrEaM<br />
SuMaC ridgE pipE<br />
Bc vQA $24.99 713750<br />
Sumac ridge “Pipe” is a portstyle<br />
fortified wine from the<br />
okanagan valley, named after<br />
a traditional cask system used<br />
in Portugal’s douro region<br />
for port production. Savour<br />
the silky, ripe, luscious flavours<br />
of cherry, blackberry and fig<br />
with dessert.<br />
TASTE 83
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