Molecular gastronomy, still in its infancy on our local dining scene, is a mysterious concept to most. But chef Hamid Salimian’s innovative dishes at the Apron are certain to broaden your culinary horizons. Tucked away in a rather unassuming corner of Richmond, this low-key restaurant at the Westin Wall Centre Vancouver Airport is an unexpected venue for avant-garde cuisine.
International award-winning chef Salimian boasts an impressive resume: four gold medals with Team Canada at the 2008 Culinary Olympics, five years with Diva at the Met and executive sous-chef at Victoria’s Westin Bear Mountain Golf Resort. He playfully incorporates locally sourced ingredients and flavours from his Persian heritage into the Apron’s French-inflected West Coast menu. Order à-la-carte or embark on a culinary adventure with a five-, seven- or nine-course tasting menu.
Your tastebuds will delight in creative, impeccably crafted dishes such as the braised lamb cheeks and red kidney-bean puree accompanied by a parsley-scallion foam, stone-dried lime and crispy rice; or the Atlantic lobster globe with truffle-scented gnocchi and king oyster mushrooms in a deeply flavoured shellfish emulsion. And save room for dessert—chef Salimian’s 24-hour baked apple tart served with a rose-water marshmallow and a quenelle of Babe’s Honey ice cream is a whimsically sweet ending to an unforgettable meal.
