vodka, cherry blossom, yuzu, pine, aperitif wine, fennel pollen, vegan foam, perrier sparkling, edible rain cloud. Honoring the clouds and rainforest climate that brings with it Vancouver’s unique beauty.

RAINCOUVER COCKTAIL

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Place the dried cloud ear fungus in a bowl and cover with warm water. Let soak for 20–30 minutes until fully expanded and soft. Rinse well, trim any tough parts, and cut into bite-sized pieces.

Soak and prepare fungus

Bring a pot of water to a boil. Add the soaked fungus and blanch for 1–2 minutes. Drain and rinse under cold water to cool. Set aside in a bowl.

Blanch fungus

In a small bowl, whisk together soy sauce, black vinegar, sesame oil, sugar, and salt until the sugar dissolves.

Mix dressing

Add the blanched cloud ear fungus, chopped coriander, pickled chili slices, minced garlic, and spring onions to a mixing bowl. Pour the dressing over and toss everything together to coat well.

Combine ingredients

Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve cold as a refreshing appetizer or side dish.

Dried cloud ear fungus (wood ear mushrooms)

Fresh coriander leaves (cilantro), chopped

Pickled red chilies, thinly sliced

Garlic, finely minced

Spring onions, thinly sliced

Light soy sauce

Chinkiang black vinegar

Sesame oil

Sugar

Salt