Vikas Sharma

I think I’ve found my new favourite restaurant in Vancouver.

I wasn’t sure that it would be possible – as Botanist has been my top spot for a few years. Published on Main had a chance, but as soon as they got that darned, cursed, Michelin Star, it seemed to impact the experience … and the food.

ELEM put on a great show.

The service by all team members was unparalleled.

Everything was served “just so.”

The sommelier was incredibly engaging.

The courses were delicious and different.

And I was able to impress my wife with this find, as she’s the one who usually finds the best of everything for us.

On with the show:

The order …

• Bread and Butter (just hold your horses … you’ll find out)
• Yellowfin Tuna Bhel
• Prawn Toast
• Mushroom Fried Rice
• Whole Grilled Fish
• Cabbage

I’m not one to seek out experimental or fusion Indian food … if you know me, you’ll know that I found it sacrilegious that Vij offered a blueberry chutney with his samosas (when we visited back in ’21) … so, what did I think about a tuna bhel?

We definitely had to try it – and it was a winner – served with a cilantro-mint chutney, puffed rice, and semolina crackers.

The Prawn toast had an interesting mix of flavours – served on milk bread with tom yum sauce and sesame – it was just the right amount of everything – from portions size to flavours – it was incredibly well done.

The Mushroom Fried Rice was simple, yet delicious – made with (I believe the server said) a vegan XO sauce, with eggs and mushrooms. Home run.

The Cabbage, while not my favourite dish of the night, had a few of my favourite things within the ingredients: anchovies, gomae, and sesame! It wasn’t that it wasn’t good … but our other selections dwarfed it.

The Whole Grilled Fish was next level – perfectly cooked – tender, yet firm.

Half of it dressed in a green coconut chutney and the other half in a red adobo sauce with an herb salad across the middle (it tasted like fennel and fresh herbs) – it was very well loved.

For our wine, we had a lovely bottle of Gigondas by Ferraton | Pere et fils and while we didn’t finish the bottle, it was just the right mix of structure, medium bodied and a little plush. A bit of fruit … a bit of spice … and smooth. We enjoyed the rest at home over a few days.

As we were leaving ELEM, the host asked me what my favourite dish of the evening was? Without hesitation, I said “The Bread and Butter!”

The menu stated the ingredients as rye, apple, and szechuan pepper.

There is a photo of the dish below – and what I’ll say is that the flavours were taking it’s time to peak at different moments during the tasting process.

The server didn’t seem surprised – or he was good at holding his poker face.

While bread is usually just a vessel for other aspects of the menu, I felt it to stand on it’s own feet as a strong menu item.

Return: I can’t wait!

Rating: 9/10

Disclaimer – the photos were lifted from various sites (including the ELEM website), but I think they provide a good view of the menu and the space.