On the Grill

  

With Chef Quang Dang - West Restaurant

Chef Quang Dang began his culinary career at South Granville’s acclaimed West Restaurant, where he worked as junior sous chef. For the next five years, while working his way ever upward in some of Vancouver’s finest kitchens, Quang quickly established himself as an advocate of sustainability and a champion of West Coast cuisine. Now, retuning home to West as Executive Chef, Quang continues to nurture this role in defining his approach to modern cookery, utilizing his strong relationships with nearby farmers, foragers and fishmongers alike.

Three words to describe your cuisine:
Local, seasonal, fresh

What makes your restaurant unique from others?
Fine dining that is accessible. We’re really determined to show Vancouver’s coastal cuisine at its finest, so that means impeccable ingredients from trusted ranchers, farmers and fishermen. But equally, we strive to make West really accessible, both in terms of value on the plate and in the glass, but also as an informal spot to meet after work for a cocktail and perhaps a plate or two from the new ‘Elements’ section of our menu. We’ve recently redecorated the restaurant, the tablecloths have disappeared but beautiful new etched stone tabletops have arrived.

Your signature dish:
Our signature dishes really change every day – they’re dependent on the seasons, and the caliber of the ingredients that arrive each morning.

The dish customers must try during Dine Out?
We’ve spent a lot of time developing the braised pork cheeks recipe. The braise is ‘low and slow’, heightened with organic apple cider and gala apples and served with spiced cous cous, and I think that our Dine Out guests are really going to enjoy it.

What is one thing in your kitchen you could not live without?
Like many chefs, I’m a bit obsessive about having a set of great knives – they’re the tools of my trade. I’ve collected many along the way, but my current chef’s knife is Masamoto Yanagi.

One ingredient you could not cook without?
Pork. Good quality, heritage pork is a revelation after years of the mass-produced product that we suffered from for years. And with the rise of beef prices, I think that pork is coming back to us with a vengeance.

Who is the unsung hero in your kitchen?
Salt. Really good salt, such as Maldon, is a boon to flavour, and although we’re always careful not to over-season, it’s interesting to see the tide turning in recent health reports that salt is not the cause of all evil – as long as you avoid processed food.

Who inspired you to become a chef?
Chris Mills, who was Canada’s Bocuse d’Or chef one year – great energy and leadership, and quick to share his vast knowledge.

If you could give just one cooking tip, what would it be?
To taste everything, both as you go, and when you think you’re finished. No exceptions!

A talent you possess that many are unaware of?
I play the piano, and a snappy minuet is a good accompaniment to dicing vegetables.

What is your all-time favourite dish?
Pho. Properly done, the bouillon is ethereal but the beef and other components sturdy and comforting. And I’m thankful that there are dozens of good pho shops around the town now.

Who is your favourite local chef?
Daiji from Hapa Izakaya on Yew Street in Kitsilano. Really nimble cooking.

Favourite Celebrity Chef?
I’ll join the legion of his fans and say Thomas Keller. He changed the whole vortex of North American dining from soup to nuts.

Your biggest indulgence:
Potato chips and sour cream

Favourite restaurant you like to visit?
Octopus Garden in Kitsilano. It’s the cheeriest Japanese restaurant in Vancouver – fun and really fresh (and with a Beatles theme!).

Best place for a burger?
Local Public Eatery, also in Kitsilano. Chef Chris Mills designed the casual menu and he really nailed the burgers.

Best date place?
West Restaurant. I’ll make sure that your date goes smoothly!

If you could pick anyone, who would you’d like to sit down and have a meal with?
Chef Ferran Adria, especially now that he has a little more time on his hands.

A restaurant you’d recommend to a tourist who only had one day in Vancouver?
The Pear Tree. It’s actually in Burnaby, but chef-proprietor Scott Jaeger cooks locally and well, and his wife Stephanie oversees the service. It’s terrific and real.

West Restaurant
2881 Granville St., Vancouver
604-738-8938
www.westrestaurant.com