Back in Vancouver, chef Eva Chin spotlights a cavalcade of local seasonal bounty with her summer menu at Royal Dinette, and the dessert list is no exception. Luscious strawberries from Cropthorne Farm are dipped in strawberry juice infused with Zaklan Heritage Farm’s anise hyssop. Bronze fennel fronds and nasturtium leaves, courtesy of Glorious Organics, add verdant brightness, while a dusting of dried Nootka rose powder adds floral earthiness. Sweet cream ice cream from Avalon Dairy softly rounds out this homage to Lower Mainland growers and purveyors.


Vancouver Must-Eats for Summer 2018