Vancouver Magazine

Honey-coloured teak, dark mahogany, and a Southeast Asian–inspired menu define the newest incarnation of the Magnolia Hotel. Chef Patrick Lynch creates a range of dishes, from complex curry pastes and spice mixes to salads, long-simmered sauces, and noodle fare. The green papaya salad refreshes with hits of fresh lime and green chili ($8). Crisp lettuce cups transport a braise of chopped prawns and pork redolent of coconut cream and herbs ($13). The Indonesian pulled pork and pineapple fried rice is accented with aromatic cilantro and rich roasted cashew nuts ($13), or try the butter chicken, served in the traditional Indian style in a spiced tomato cream sauce with coriander flatbread and steamed basmati ($15). Fun pairings with B.C. wines, inspired cocktails, organic sakés and in-house brews from neighbour Hugo’s pub.