Champagne Lounge — Blog — Jenn Chan Photography

Afternoon Tea at Trump Vancouver Champagne Lounge / July 18, 2017 by Jenn Chan

The Trump Champagne Lounge is a vivacious space! In only our first 5 minutes people watching proved to be very interesting: posh hotel guests walking through the lobby en route to their luxury digs, friends meeting for drinks, an engagement party and satisfied diners exiting Mott 32 with food coma grins. Giggling and judging people quietly to each other Jenn and I ordered the Sparkling Afternoon Tea and the Infinite Afternoon Tea. I'd humbly recommend only one tea set per pair, but gluttony is in, in 2017!

The Sparkling comes with a glass of Bartolomiol 'Miol' Prosecco Extra Dry and the Infinite with a very sophisticated Laurent-Perrier Brut. The Prosecco had a nice hint of blackberry and was full of flavour and the Brut was very tart, which I like, and had a fruit aromas with a slight citrus finish; delicious! We also ordered the Bain de Roses and Royal Darjeeling from the venerable TWG Tea.

Our tea set arrived, amalgamated, and sitting on a very unique hexagonal pedestal which really showed off its wares! Scones, as fresh as I've ever tasted, with a very frothy Devonshire cream and house made raspberry jam and lemon curd; lovely! We plunged into the tower with the Salmon à la Bombay Petite Sliders. Think smoked salmon with a mild curry kick, very good! The Rolled Egg Sandwich followed and the Italian Truffle tapenade really shines through just as the cream cheese stole the show in the Cucumber & Dill sandwich that followed. My first experience with my favourite condiment in the world, Sriracha, in a high tea set and it was a good one! Duck, delicious, mixed with oyster sauce, awesome, the aforementioned Sriracha, and wrapped in a fluffy crèpe! A very, very nice finger sandwich! I could have eaten 50.

Finger Sandwiches: Cucumber & Dill, Rolled Egg Sandwich, Spicy Duck Crepe, Salmon à la Bombay Petite Slider

Warm House Baked Scones with Devonshire Cream, Homemade Raspberry Jam & Lemon Curd

Some people claim that breakfast is the most important meal of the day. Well I'm going to make an official argument for dessert finally getting the nod. Stay with me. Cake contains eggs, eggs contain protein and protein helps to rebuild and grow muscle. Sugar affects the same pleasure centre in the brain as cocaine. Would you rather kids did cocaine than eat cake?? Would you?? Cheese cake pops, hazelnut chocolate cake, Matcha and strawberry rolled cake, white chocolate and raspberry mouse and raspberry rose water lychee Paris Brest. Cake, cake, cake, mousse and whatever the last one is, not a bad way to end a delicious meal! You could go just for dessert and leave very satisfied!

Pastry Selection: Matcha & Strawberry Rolled Cake, Raspberry Rose Water & Lychee Paris Brest, Hazelnut Chocolate Cake

Having had no fewer than 30 different afternoon teas in the last year I can pledge that Trump does it as well as anyone around! Their service is amazing, always, and the ambience is beautiful. You will not be sorry you went in even if you are sorry about its unfortunate name. They're making us forge by offering world class hotel accommodations, luxury condos, sublime spa services, a raucous nightclub and incredible dining in Mott 32 as well as the Champagne Lounge where we found ourselves enjoying our tea experience. I would highly recommend you checking out Trump!

Words: Scott Allan

Photos: Jenn Chan

Mott32 Dining + Champagne Lounge at Trump Vancouver / June 9, 2017 by Jenn Chan

As you walk into Mott 32 the first thing you will notice is... well there's a lot. Like a lot, a lot. But one thing that will certainly strike you is that each table has unique, custom-made seating and each area has a subtly different theme. The outlying tables, some close to their lovely new patio and some near to the lavish, intimate bar, each have a particular, distinctive style. As you get to the centre of the restaurant you see the space is dominated by Mott 32's signature steel octagon. During the day natural light streams through the octagon ceiling's frosted glass panelling, but at night the soft lighting and dark walls beckon with a sultry, sophisticated ambience.

Our culinary adventure started with an amuse bouche; fried tofu with candied ginger in a sweet and sour sauce. My usual gripe with tofu is the slimy squishiness, but Mott fries these until they're crisp. The sauce complimented them perfectly and signalled we were in for a real treat during our first visit! They were followed closely by our chosen appetizers: the Maine Lobster Har Gow and Shredded Peking Duck Spring Roll. The har gow was packed with lobster flavour and dripping with saucy goodness. A solid 8/10 on the deliciousness metre! The spring rolls are a revelation! We watched as whole duck, which must be ordered 24 hours in advance, after whole duck rolled by our table to be cut up table side for our lucky fellow diners. Our spring rolls helped to dry our tears from not having ordered the delicious, succulent duck and the crispness of the roll made the flavour of the duck pop. No soggy, previously frozen spring rolls at Mott! I hate to give perfect 10/10's because chefs need a goal in the distance to strive for so I'll label these a 9.7/10... They're amazing! Top five spring rolls of my life!

Starting to feel the groove we welcomed our entrées: Alaskan King Crab Vermicelli, Australian Wagyu M9 Sirloin and 24 Hour Slow Cooked New Zealand Lamb Shank. The vermicelli boasted more roe in a pasta dish than I have ever seen. Large pieces of crab, fresh, thin noodles and every bite covered in flying fish roe! The roe provides a nice crunch to the dish which compliments the tender pasta and supple crab perfectly; delicious! Wagyu beef, as I have often ranted, makes other beef, AAA, sirloin, New York, whatever, taste like Big Mac mystery meat. The innovative 'log house-style' plating, homemade black bean paste and tasty button mushrooms almost made me forget that the bottom layer of the log house was one of my arch nemeses; the leek. Out of deference for the talented Mott 32 chefs I ventured a bite of onion's ugly cousin, but, sadly, as predicted, I didn't enjoy it. Jenn loved it so I am willing to go with her assessment: "fresh, perfectly cooked and tangy." Now onto the winner of tonight's "what did you enjoy the most" prize; the lamb shank! Jenn and I have recently started slow cooking. Everything! Put a rack of ribs in the slow cooker and add... things... I'm not actually sure what she's putting in there, but I do know you can cut the meat with a cross look or a stern glance. You could eat Mott's lamb shank if you didn't have any teeth, it would be easily gummed down! The 'northern spices', about which I could not get many hints for our very talented server, is very tasty. The hulking, very photogenic, lamb shank is worth a trip to Mott all in its own and I implore you to try it!

Alaskan King Crab Vermicelli, Flying Fish Roe

Australian Wagyu M9 Sirloin, Grilled Leeks, Homemade Black Bean Paste, Garlic Chips

24 hour Slow Cooked New Zealand Lamb Shank, Northern Spices

Almost ready to roll home like the obnoxious, blueberry girl who couldn't leave Willy Wonka's gum alone in Charlie and the Chocolate Factory, we opted against dessert. Seeing as how we live less than 200 steps away, we counted, we assured ourselves we would be back to partake and we never let ourselves down when gluttony is involved! Got to Mott 32, treat yourself, you'll be glad you did. Mention us at Jenn Chan Media and I'd wager dollars to donuts there will be a surprise in store you you!

Words: Scott Allan
Photos: Jenn Chan