After a day at Granville Island, (executive chef Alex Chen’s shopping ground) we were won over by the farm-to-plate and ocean-to-plate movement and were looking forward to our dinner at the celebrated Boulevard Kitchen & Oyster Bar.
The classic dining room, the contemporary furnished bistro, the giant oyster, cocktail and champagne bar, hosted a full house of happy diners.
At the Oyster bar, an impressive display of succulent and sumptuous delicacies, enticed guests to dive right into the freshest of Seafood. Steve Edwards, Director of Operations and Executive Chef Alex Chen, had big plans for us; we were about to be served a myriad of sumptuous Seafood courses and the finest tasting Wagyu Beef. This was followed by delicious desserts.
A brilliant team at the Oyster Bar provided impeccable and flawless service under the watchful guidance of Steve Edwards. We enjoyed his “master class” in wine matching with every serving of food. We are still in awe of Steve’s remarkable knowledge of wines from around the World.
Executive Chef Alex Chen’s culinary vision is a fusion of family inspired tradition, international influences, classical techniques and rigorous training. Every serving and delicious morsel we savoured, proved his uncompromising standard of his culinary vision: “every first bite should not only deliver flavour but rise up to exceed expectations”. It well and truly did.
When Alex came back to his hometown of Vancouver in 2014 to open the now famed Boulevard Kitchen & Oyster Bar Vancouver, he returned with awards and medals, having won international and local championships and competitions.
Previously, Alex spent six years of his impressive career as executive chef at the legendary Polo Lounge at the Beverly Hills Hotel. There he catered for every whim of the rich and famous. I couldn’t help but to have a heart-to-heart about my old friend Arthur Cohn who he remembered well. Arthur is an independent film producer from my hometown Basel Switzerland and has his permanent accommodation at the Beverly Hills. Six of his films have won an Academy Award, and as far as I know, he is still the only film producer who has ever won 6 Oscars.
Alex and I talked a lot about his emphasis on sourcing the best fresh, local and seasonal ingredients to create his dishes. It is exemplary that the Boulevard does its bit by enforcing environmentally friendly and green initiatives in its kitchen, bar and dining room, e.g. implementing the Vancouver Aquarium’s Ocean Wise program.
“Oceanwise” works directly with restaurants, markets, food services and suppliers to ensure they have the most current scientific information regarding sustainable seafood and to help them make ocean-friendly buying decisions. The options are highlighted on their menus and display cases with the Ocean Wise symbol, making it easier for consumers to make ocean-friendly seafood choices