Vancouver Magazine
Beijing Mansion Hosts Chinese Restaurant Awards New Wave 2023 Dinner
A Guide to the City’s Best Omakase
5 Croissants to Try at the 2023 Vancouver Croissant Crawl
The Best Drinks to Bring to a Holiday Party (and Their Zero-Proof Alternatives)
The Wine List: 6 Wines for Every Holiday Wine Drinker on Your List
Nightcap: Spiked Horchata
PHOTOS: Dr. Peter Centre’s Passions Gala and the BC Children’s Hospital’s Crystal Ball
Gift Idea: Buy Everyone You Know Tickets to the Circus
5 Things to Do in Vancouver This Week (December 4-10)
Escape to Osoyoos: Your Winter Wonderland Awaits
Your 2023/2024 Ultimate Local Winter Getaway Guide
Kamloops Unscripted: The Most Intriguing Fall Destination of 2023
2023 Gift Guide: 7 Gifts for People Who Need to Chill the Hell Out
2023 Gift Guide: 8 Gorgeous Gifts from Vancouver Jewellery Designers
Local Gift Guide 2023: For Everyone on Your Holiday Shopping List
Possibly the only time in the history of eating that cabbage stole the show.
The humble cabbage is, without a doubt, the underdog of the produce aisle. Rarely does it get a chance to shine, it’s relegated to do the heavy textural lifting for vegetable soups and summer slaws but flying under the flavour radar…until Chef Alden Ong got a hold of it.Royal Dinette‘s new executive chef worked some magic to turn this oft-ignored veg into the star of the show. Among a table full of head-turning dishes from the Restaurant Award-winning room‘s new Spring menu—cacio e pepe mushroom tortellini! Ling cod with anchovy caramel and fermented rutabaga!—it was a platter of butter-roasted cabbage that lingers in my mind.Of course, the buttery-but-crunchy leaves got some help from charred leek oil, house ponzu and crispy lentils, but even with these supporting players, the dish was truly a tribute to an unsung hero—and a delicious opportunity to get my daily dose of veg.Roasted cabbage, $16, Royal Dinette