Jess restaurant vancouver

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A former coffee shop in Vancouver's Kerrisdale is being transformed into an upscale French-Asian restaurant, aiming to open soon. Called Jess', the restaurant at West 41st Avenue previously Bean Brothers is a bold venture for owners who hope to replicate their model as a franchise. When it comes to food, Jess' promises "French-based fusion cuisine with a magic Asian touch. Though specifics about the menu aren't yet available, Jess' says Chef Brian Jang will be at the stoves, with his expertise in French, Japanese, Korean and Taiwanese food. We will share more details when they become available. Join our Newsletter. Home Food and Drink New Vancouver restaurant to offer 'French-based fusion cuisine with a magic Asian touch' An upscale restaurant with drinks and French-Asian fusion fare is opening soon in Vancouver.

Jess restaurant vancouver

My friends and I enjoyed tasting through many of their new dishes and these are the ones that we tried. The Pork Jowel featured tender, juicy meat with grilled napa cabbage, perilla leaf, sweet soy sauce, tomato marinate, chilli, black olive salt, and gochujang hazelnut. The Soy Marinate Abalone was a pretty dish that featured garlic cream, crispy tomato cracker, fermented radish, and cucumber pearl. The Roots Kimchi Salad featured vegetable roots, burrata, buckwheat, basil oil, and cucumber cracker. The Yuk Hwey Beef Tartar is a popular and tasty dish made of beef, pear, shallot, chives, pickled radish, tartar sauce, lotus root, and pecorino. Much like most of the other Korean restaurants, side dishes are always a prevalent part of a meal. For a stunning and very unique take on a dish with subtly Korean influence is the Chickpea Tofu with plum garlic cream sauce, beet tuile, soy cracker, and shallot gel. The Rack of Lamb was a delicious dish with New Zealand Tongho crusted lamb, parsnip puree, kabocha puree, gochujang glaze, lamb jus, and pickled mushroom. The menu features a couple of different hot stone bowls, we had the Sot Bab, Hot Stone Rice Bowl with Abalone and Scallops with Zucchini, daikon, carrots, garlic stems, vegetable stock, green onion, date, and chestnut. They feature a small selection of desserts and we tried two. We also tried the Soy Bean Mousse with soybean crumble, orange curd, ginger pecan ice cream, and yogurt foam.

This was a flaky fish, but on the dry side.

Jess Restaurant opened 2 months ago in the Kerrisdale neighbourhood specializing in French Asian Cuisine. The restaurant is founded by Jessica Kim and this is her first restaurant of a few that are planned to opened in the Vancouver area within the coming year. The interiors are beautiful, designed by a firm in Korea; the string lights were hung one by one by the staff taking 9 days to complete. The washrooms are equally stunning, each one is a bit different. Executive Chef Pierre Vuylsteke leads the kitchen and the various services that include lunch, afternoon tea, happy hour and dinner daily.

My friends and I enjoyed tasting through many of their new dishes and these are the ones that we tried. The Pork Jowel featured tender, juicy meat with grilled napa cabbage, perilla leaf, sweet soy sauce, tomato marinate, chilli, black olive salt, and gochujang hazelnut. The Soy Marinate Abalone was a pretty dish that featured garlic cream, crispy tomato cracker, fermented radish, and cucumber pearl. The Roots Kimchi Salad featured vegetable roots, burrata, buckwheat, basil oil, and cucumber cracker. The Yuk Hwey Beef Tartar is a popular and tasty dish made of beef, pear, shallot, chives, pickled radish, tartar sauce, lotus root, and pecorino. Much like most of the other Korean restaurants, side dishes are always a prevalent part of a meal. For a stunning and very unique take on a dish with subtly Korean influence is the Chickpea Tofu with plum garlic cream sauce, beet tuile, soy cracker, and shallot gel. The Rack of Lamb was a delicious dish with New Zealand Tongho crusted lamb, parsnip puree, kabocha puree, gochujang glaze, lamb jus, and pickled mushroom. The menu features a couple of different hot stone bowls, we had the Sot Bab, Hot Stone Rice Bowl with Abalone and Scallops with Zucchini, daikon, carrots, garlic stems, vegetable stock, green onion, date, and chestnut. They feature a small selection of desserts and we tried two.

Jess restaurant vancouver

That's why I'm genuinely curious when a Korean place pops up with a loud website or influencer campaign proclaiming their status as a destination worth putting on your list. Sadly, of the "modern" takes on Jess' Restaurant 's menu, I think most are misses and only a few items are worth venturing out for and paying the extra dollar for the extravagant vibes of this modern eatery. Starting with the "medium" dishes, the pork jowl was a pleasant starter with a lot going on. I enjoyed the crunchy napa cabbage giving the chewy jowl extra texture, and the perilla leaf, soy sauce, tomato marinate, chili, black olive salt, and hazelnut gochujang all combined to give this an elevated flavour profile. Compared to a generic Korean BBQ spot, this jowl had an incredible sauce to differentiate itself. We also had a plate of 5 chicken wings. Both the oyster and sunchoke pancakes were fried very well but man were these tiny. You can feel the sting of being in a fancy restaurant ordering carb dishes when you get these pancakes, and this would not be the only example. Out of the two I would get the sunchoke pancake again as this had a nuttier texture that I think was more creative than the oyster pancake.

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They are cut thin and layered like a crepe. To their credit, there is no Korean restaurant in Vancouver with a vibe like Jess', so that's something unique going for it. Executive Chef Pierre Vuylsteke leads the kitchen and the various services that include lunch, afternoon tea, happy hour and dinner daily. Sadly, of the "modern" takes on Jess' Restaurant 's menu, I think most are misses and only a few items are worth venturing out for and paying the extra dollar for the extravagant vibes of this modern eatery. A little education is involved in teaching guests how to eat the hot stone rice bowl with its accompanying side dishes. Plus small. Although I appreciated the serving size, like the other two dishes before, this it is a lot for one person, if you are not sharing. It is best to come with 1 or 2 friends to be able to share it all between everyone. Celebrating tacotuesday with a trip to chanchoto. Much like most of the other Korean restaurants, side dishes are always a prevalent part of a meal. While Jess' Restaurant is priced like a fancier restaurant, the service is about what I'd expect for a restaurant half the price. Jess' Restaurant Vancouver — Sunchoke Pancake Jess' Restaurant Vancouver — Oyster Pancake Moving on to the "large" dishes, first up were the braised short ribs , and these were good despite not seeming very modern for Korean. Another large was the spicy noodles , which again felt like a carbohydrate dish that seemed too expensive for what it was.

I really enjoyed the concept of the restaurant which I could feel the legit traditional Korean vibes.

That's why I'm genuinely curious when a Korean place pops up with a loud website or influencer campaign proclaiming their status as a destination worth putting on your list. Kerrisdale Insider - April This one had you doing a double take. The interiors are beautiful, designed by a firm in Korea; the string lights were hung one by one by the staff taking 9 days to complete. Hundreds of businesses will serve you a cup of joe…. For a stunning and very unique take on a dish with subtly Korean influence is the Chickpea Tofu with plum garlic cream sauce, beet tuile, soy cracker, and shallot gel. The first course was especially hard to choose from. There are cakey bits and crunchy ones, smooth gels and lush creams, a very well conceived, satisfying, sweet end. Another large was the spicy noodles , which again felt like a carbohydrate dish that seemed too expensive for what it was. It is advised to try all the individual elements separately, then bring them all together of an impactful combined bite. Out of the two I would get the sunchoke pancake again as this had a nuttier texture that I think was more creative than the oyster pancake. You could feel how tender the meat was through the spoon. Sign up Sign in. Similar to the short ribs, there was nothing that indicated "modern" to me on this dish.