West Vancouver : Tiny Bites

High Tea Series: The Urban Tea Merchant

10 Comments Karen HamiltonApril 25, 2011

It’s been a while since the last installment of my High Tea Series, but that is not because I haven’t been to tea lately. In fact, afternoon tea is probably the most stable gourmet routine I’ve had in the past year (my weekly trips to Uva notwithstanding – you can’t beat having such an awesome eatery at the foot of your building). However, my sense of adventure in trying new tea houses has been severely diminished** by having found what I feel to be the perfect luxury tea time in the city.

The Urban Tea Merchant moved within walking distance of our abode last year with the opening of their second location on Alberni & Burrard. The salon room possesses a tranquil opulence akin to your favourite day spa; it’s a welcome oasis amidst the bustle of Georgia Street.

About the tea

Afternoon tea is ironically less about the tea than it is about the accoutrements. At the outset, it was the preciousness of cucumber sandwich triangles, crusts without, and scones smothered in jelly and Devonshire cream that got me addicted to the whole experience. I barely registered the tea itself other than to wash down the goodies – and for the most part, the drink was so unremarkable at tea houses that it wouldn’t have made an impression even if I had been paying attention.

It took The Urban Tea Merchant to revert my focus back to the tea. And theirs is a global collection that has deeply impressed me with its clean notes, consistent quality, shelf life, and out-of-the-tin aromatics.

My favourite aspect of The Urban Tea Merchant — which I shall henceforth refer to as UTM for brevity’s sake — is the spectrum of options on menu. The tea list is a four-page pamphlet organized by country of origin, with secondary columns indicating type (black vs green vs rooibos, and so on) and one-line tasting notes…it’s a datasheet that seduces my inner nerd!

If you are overwhelmed by choice or don’t know where to begin exploring, ask your server. They’ll inquire into your tea preferences and usher giant canisters of tea to your table for you to inspect to your heart’s content. [You could discuss the finer points of a particular blend until your curiosity is sated, and even sign up for a one-to-one tea consult if you want a more educational experience.]

Once you choose, your tea will be brewed at the tea bar to the exacting specifications required for that particular brew. It’ll be strained of the tea leaves before being placed into your teapot and swirled in a most stylish, aerating fashion into your cup.

My pot has been resteeped without extra charge if I happen to run through the entire serving, but one pot is usually more than enough for me. In fact, I savour my teacup for so long that my next portion is at least 15 minutes after the first…which makes the prior straining of the tea leaves a much appreciated detail of the service.

Favourite teas to date

I usually ask my server to introduce me to a new tea each time I visit, so here’s a quick matrix of the ones that have captured my heart. I’ll update this list as others come across my radar.

Name	Type	My Notes	Price
Chamann	Flavoured rooibos	My favourite tea out of everything I’ve tried. I’ll never run out of this in my pantry if I can help it.	$32.95 per tin
Earl Grey Royal	Black	My usual afternoon tea selection when I want a milk-and-sugar experience.	$32.95 per tin
Melange O	Black	Floral and fruity black tea that I drink iced on a hot summer’s day.	$32.95 per tin
Milky Oolong	Oolong	Milky, creamy oolong taste even when served clear. I splurged on 50g of this on a friend’s recommendation and don’t regret the spend. I break this out to pamper myself or impress my guests.	$66 per 100g

About the food

Few, if any, tea houses in town can match UTM in the selection, consistency, themes, and variation of the food presented with your afternoon tea service. The scones are delectable and flavours are rotated so that your table gets a full selection; the smoked chicken tian, now served in a mini waffle cone, is more addictive than the hardest street drug.

The macarons that are flown in from Paris are difficult to top, even if I did wish it was possible to be served local macarons without sacrificing quality. Perhaps things will change once their new neighbour moves in this year.

There’s also an exemplary à la carte menu of casseroles, sandwiches, and nibbles for those with specific cravings or a smaller appetite. Many of my friends swear by the pear and brie sandwich. I’m partial to the pot pie, myself.

Getting your money’s worth

You do pay for all the quality that you get. The Signature Afternoon Tea runs at $48 per person, while the other options range from $20-30 a pop. This puts UTM in the upper end of the pricing spectrum, but they’re hardly alone at the top. The Fairmont Empress in Victoria still takes the title at $55 a person, while Bacchus and the Empress’ Vancouver counterparts start at $30.

If we’re talking about value, however, your money goes a lot further at UTM than at the others in the business of luxury tea. Practically every food item served is top-notch: the savouries are excellent, the scones one of the best in town, and the desserts worth saving room for. If you go out for afternoon tea a lot, you’ll know that inconsistency across these tiers is rampant. I’ve griped about it when trying the tea services at Bacchus, Secret Garden, and Adonia . But no complaints here.

If a high price is a dealbreaker, that doesn’t mean you should strike UTM off your list:

Go splitsies. The $48 Signature Afternoon Tea is a lot of food for one person, even on an empty stomach; the Petit Afternoon Tea is consequently my staple. However, the Signature can be a great choice to split between 2 people with a light appetite or those who want to go lighter on the wallet. There’s a surcharge – around $10 to cover the 2nd diner’s drink and such – but it’ll allow you to experience the exclusive nibbles offered in their top-tier tea service for ~$30 each.
Order à la carte. You could grab your choice of a $3 scone and a $5 pot or an $8 sandwich with your tea without causing your wallet to cry. The macarons are a buck and change apiece if you want to go the sweet route.
Book a featured tea service. UTM announces featured tea services every month, usually at a discount to the regular price. I’ve enjoyed the occasional Petite Afternoon Tea at a $19 price point – it’s usually $25 a person.
Go for brunch. Start the day off with elegance – the Signature Brunch Service is $24 and the Petite Brunch Service is only $16.

The verdict

The Urban Tea Merchant is unequivocally my tea salon of choice in the greater Vancouver area. I go there so often, in fact, that the staff has watched my daughter grow from infancy to toddlerhood.

If you haven’t tried them yet, save up your pennies and go. And call me up so I can join you!

The Urban Tea Merchant
G3 – 825 Main Street | West Vancouver | 604-926-3392
1070 W. Georgia Street | Downtown | (604) 692-0071
urbantea.com

** PS: Don’t fret. This post does not conclude additions to the High Tea Series. I have a backlog of experiences to recap from 4 of the tea salons on my list, plus a particularly impressive afternoon tea nestled in the woodlands around Harrison Mills.

Categories: Downtown, Food, Restaurants, West Vancouver

A closer look at the Tiny Bites grand prizes

1 Comment Karen HamiltonAugust 5, 2009

I know my descriptions of the Tiny Bites Top Donor and Grand Prize were a little slim, so in light of last-minute sponsorships and the fact that I had all the prizes sitting here in front of me, here’s a closer look at what Blogathon 2009 donors and prize winners Victor Tang and Jason Lau have to look forward to.

First, an update: Andrea came through with a $134.99 post-Blogathon donation to push our collection to an even $2500. We made our revised fundraising goal – hooray!

The Tiny Bites Top Donor Prize

For donating a cool $180 to be this year’s top individual donor, Victor won a unique progressive dinner experience for 2 at the Vancouver restaurants of the Top Table family. Here’s what he and his +1 might experience that night:

Amuses bouches and appetizers at Blue Water Cafe + Raw Bar

Mains and more at West

Dessert and petit fours at CinCin

I am green with envy that Victor gets to sample these stellar restaurants in a single evening of chef collaboration. I hope he is willing to indulge us all in a recap of his dinner with Top Table. Having recently crafted a fantasy progressive dinner for Tourism Vancouver, I’d certainly be curious to see how a real progressive dinner plays out.

The Tiny Bites Grand Prize

Our Gold, Silver, and Bronze sponsors have contributed to this amazing prize package worth $450 $500. Jason, you’re a lucky son of a gun.

Alpha Global Sushi & Bar: bottle of Dan Dan shochu

My favourite izakaya called shortly after Blogathon to belatedly confirm their contribution to the Tiny Bites Grand Prize. I’ve discussed their bar menu in last year’s Blogathon and am so pleased that they were able to participate as a sponsor this year.

Artisan Sakemaker: bottles of Osake junmai nama and Artisan Kasu products

I had the privilege of trying local sakemaker Masa Shiroki’s new line of sakekasu a few months past. If you’re not already a fan of Artisan Sakemaker’s sake, perhaps the new citrus dressing and hot sauce – along with Masa’s suggested recipes - will give you cause to try them this year.

ChristaHoops: custom-fit rainbow hoop

ChristaHoops will custom fit Jason (or his friend of choice) with a beautiful rainbow hoop. Don’t knock it until you’ve tried it – it’s a fun and energetic workout!

Farmstead Wines: bottle of Renato Fenocchio extra virgin olive oil

You may have already tried the beautiful artisan wines that Farmstead Wines imports to our fair city…but have you tried Renato Fenocchio’s exquisite olive oil yet?

Qoola Yogurt + Fruit: $100 gift card for Qoola

This gift card is the equivalent of 20 Qoolalas with 2 toppings or however else you’d like to spend the $100 credit. If you get addicted like I have, it can be reloaded to continue enjoying Qoola till your tummy is done with frozen yogurt.

Rouxbe: 1 year premium membership to Rouxbe’s Online Cooking School

Jason is already a loyal Rouxbe Lifetime member ($199) so he asked me to raffle away the $99 Annual Membership that was in his Grand Prize package (which George F. wound up winning).

Sebastian & Co: $35 butcher shop credit

Jason met me in West Vancouver to pick up 6 different types of artisan sausage plus a smoked applewood cheddar with his Sebastian & Co store credit. I think I’ll be inviting myself over to his house for dinner soon…

Social Bites: 10% off discount passes to future Social Bites dinner excursions

I’ve already said my piece about how fun Social Bites is, both as dinner guest and Hobby Chef. Jason has yet to experience it in either capacity so I hope he takes this opportunity to do so.

Tiny Bites Consulting: Winnipeg Folk Fest cookies

These are the cookies I had with me at The Workspace for fellow Blogathoners to satiate hunger pangs at 3am. Chock full of flax, oats, sunflower seeds, coconut with a little chocolate chip and brown sugar thrown in. Here’s the recipe.

Uva Wine Bar: bottle of 2006 Speri Valipolicella Ripasso

Below are Uva General Manager and sommelier Sebastien Le Goff’s tasting notes on this Venetian wine:

Rich, spicy, black cherry, brooding.

Intense, elegant style, pure and persistent. Fine acidity, balanced. Good length. Drink from 2010.

Speri uses only grapes from the Valpolicella zone to make its wines. In addition to the three traditional grape varieties, Corvina, Rondinella and Molinara, small quantities of other lesser known but long-standing varieties are used like Oseleta, Rossanella, Pelara, and Cabrosina.

The Corvina is considered the most important vine variety due to its tannin content and pigments. It imparts fruity aromas, particularly when it is cultivated on the hills.

The Rondinella is able to adapt to many types of terrain, to withstand drought and lends itself quite well to drying. It is vigorous and very prolific.
The Molinara is mainly used for the distinctive flavour and crispness it gives the wine.

Bigger than a Valpolicella but smaller than an Amarone, the ’06 Speri “ripasso” has been re-fermented over the spent skins of Amarone. There’s a floral earthy scorched earth nose with bits of red fruit and spice and a warm, acidic, alcoholic finish. Best with a piece of Reggiano or Manchego cheese. The fruit comes off family-owned sites in the heart of Valpolicella Classico.

Why am I taunting those of you aren’t getting these prizes? Because I hope that you realize that Tiny Bites will be participating in Blogathon next year, and we certainly plan on rewarding you with prizes like these in 2010!

So mark your calendars and earmark some of your dollars for the last weekend of July for Blogathon 2010.

Categories: Blogathon 2009, Blogging for Social Change, Downtown, False Creek, Food, Food Purveyors, Granville Island, Restaurants, South Granville, West Vancouver, Yaletown

Ocean Wise infiltrates the sushi market with Zen Japanese Restaurant

1 Comment Karen HamiltonJuly 25, 2009

Are you familiar with the Vancouver Aquarium’s Ocean Wise program?

If not, you’re in luck. Blogathon 2009 Gold sponsor Coast Hotels & Resorts asked that we spread the word about this terrific initiative to adopt and promote sustainable aquaculture across Canada.

And we had a perfect topic to help us put it in context: the launch of Zen Japanese Restaurant’s Ocean Wise sushi menu, which is going a long way in pioneering the sustainable sushi movement in Greater Vancouver.

The quest for sustainable sushi

If you’ve been paying attention to all this chef talk about exemplifying local, seasonal, and sustainable cuisine, you should already be aware that the line of support is plainly drawn between fine dining establishments and the rest of the restaurant community. There are always exceptions, of course – Qoola immediately comes to mind – but the disparity of philosophy is most obvious when you look across that divide and witness the often unsustainable and eco-unaware practices of ethnic restaurants in Greater Vancouver.

Sushi restaurants, especially those with a casual dining or take-out audience, don’t seem to care whether their seafood is farmed, acquired illegally, or even on the endangered species list. The customer’s demand comes first, and that’s what ultimately matters.

Now, I’ve seen more than a handful of mid-range sushi restaurants with the Ocean Wise label on a few of their seafood items, but until Zen came along, I had never seen a sushi place shift its menu to be at least 25% Ocean Wise. Imagine my surprise when I arrived at the Ocean Wise launch of Zen’s new menu, where a whopping 70% of their offerings are Ocean Wise!

Well done, Zen.

Canada’s 2009 Seafood Guide

Ocean Wise was not the only organization representing marine conservation at the Zen menu launch. Both the David Suzuki Foundation (my Blogathon 2008 charity of choice) and SeaChoice were in attendance – both members of Sustainable Seafood Canada.

SeaChoice took this as an opportunity to present guests with the new 2009 edition of the wallet-sized Canada’s Seafood Guide (PDF). I was pleased to see that BC spot prawns are on the Best Choice category, and chagrined that we haven’t made further inroads to making farmed salmon a more sustainable option.

Did you know?

SeaChoice has recently come out with an iPhone app version of their Canada’s Seafood Guide! Way to bring it to the hipsters, SeaChoice.

The trickle-down effect

My guest to the Zen launch was Johnny Flores, co-owner of Robson corridor’s Sushi Bento. His restaurant services a much more casual audience than Zen’s West Vancouver demographic. However, Johnny had participated last fall in a sustainable sushi PodMob and was on the fence about joining Ocean Wise as a bona fide member.

I’m extremely pleased to report that Johnny, being inspired and awed by the efforts of Zen, told me that he has taken the plunge to become Ocean Wise certified – hooray!

My hope is that this trickle-down effect continues: that those sushi restaurants that can afford to pave the path do engage with the smaller players in the market and similarly inspire them to make the change to sustainable sushi.