Today I was at The Living Room, now that community fan-favourite Chef, William Lew has taken creative control of the menu. It has been a couple of weeks since the revamp and the bar/restaurant has already received some encouraging feedback.
My last visit, over half a year ago, also coincided with a new chef bringing in global cuisine for a more modest bar and hotel crowd. In truth I was not a fan then and found the vision incohesive. Certainly not something I would come back for, and instead recommended the place for its funky decor.
Fast forward to the start of 2025, the hotel property is poised for a rebranding, starting with jumpstarting the menu and making The Living Room a destination. Followed by talks of an interior and exterior face lift to match the cuisine, as well as reigniting the staff with a culture that inspires and elevates as a whole.
I was excited to at least taste the difference today, and can confidently say that this has been the best meal of the year. Although we may be biased, as my partner and I are fans of Chef Will, after watching him cook/perform at last year’s BC Seafood Festival.
We were able to speak with him on this visit, getting teasers of the above, directly from his mouth. He has taken upon himself to initiate a change in the food scene on the Granville Strip. Currently known of its entertainment options with concert venues, a new arcade, mini golf, and even a strip club. He called Hotel Belmont “a hidden gem that just needs to be shined up a bit”, and has certainly elevated the calibre with this menu. However, ironically states that it really isn’t all that formal, and that this is the most approachable he can go, while still offering exciting dishes at an affordable price.
Although a single page, it was challenging to decide what to order. Everything sounded so exciting on paper, and at 4pm on a Saturday there were even sell outs.
We started with a couple of mimosas to whet the appetite. Sparkling and orange juice for a citrusy energy boost.
The drink menu has not been updated and ought to be next. Currently it didn’t feel bespoke or matched the tone of the food. I stated it in my last review and it still holds true today, I recommed ordering wine to pair.
The Elderflower Sour is Grey Goose, elderflower liqueur, Lillet, lime juice, simple syrup, and egg white. Floral forward with the light lingering of lavender.
The New Fashioned was boozy and bold. Ron Zacapa Rum, maple syrup, orange bitters, and angostura bitters. It could have used more sugar from the listed maple syrup.
I have tried a few of the appetizers at Hotel Belmont’s Ice Cave Popup recently and was able to bring home some leftovers for my partner to have, so passed on the fried chicken and calamari today. However, didn’t get to try the Ahi Tuna Tartare, and was happy to have that now. Salsa Matcha Aioli, Avocado, Crispy Shrimp, and Taro Chips. I was happy to have it again, served at room tempture, fragrant in sesame oil, it had a the telltale creamy and chunky texture of a satisfying chip and dip combo.
Worth mentioning is that this and all the other appetizers are $2 off during happy hour.
My partner was an immediate fan of the Maitake Mushroom. It was love at first bite with its salty and sweet combination of Teriyaki, Brown Butter Crumb, Tofu Hummus, and Scallion Oil. He is still raving over how well done this was, with its bits of crispiness over an otherwise lush plate. I thought the tofu hummus incredibly inventive, a frim spread with the flavour of garlic.
I liked the Brussel Sprouts. I never say no when seeing them on any menu, and I have never had them like this before. Brussel Sprouts, Capers, Parmesan, Italian Dressing, and Lemon Pangrattato. It had a good mouth-chew with crispy leaves and a firm centre. Coated in a good amount of salt with a collection of seasonings that transformed with every bite. A great side that I would have been happy with having as a main.
We actually came in wanting to try the Karaage “ M.C.R.I.B” Sandwich, having heard Chef Will gushed over it as a Korean take on the popular fast food chain’s burger. But alas, it was not meant to be, they had sold out. So we ordered the only other burger instead.
Wagyu Double Smash Cheese Burger with American Cheese, Avocado, Onions, Special Sauce, and Pickles. Served with a side of thin cut, crispy fries, this was a fantastic smash burger. This is a burger I would revisit the next time I am craving a moist patty with crispy edges. Buttery bun, mildly tangy pickles, and plenty of condiments for a messy and moist good time.
If craving pasta, the best way to get an understanding of the kitchen’s ability, is with the Signature Pasta Platter. Three different types of pasta, each with its own personality and enough food total to feed 4-5.
The Shellfish Saffron Tagliatelle is a hallmark of Chef Will’s cuisine. It gave us flashbacks of his BC Seafood Festival workshop on scallops and we were happy for the reminder. Crab XO Chilli Crunch, Wild Pink Scallops, Prawns, Lemon Vin Blanc, Heirloom Tomatoes, Shishito Peppers, and House Tagliatelle. A visually stunning dish with the use of scallops in shell. It was so fresh and clean. I just would have liked a thinner noodle like linguini or even angel-hair to match the delicate nature of the shellfish.
The house made tagliatelle was better suited to the Wagyu Bolognaise, but it would have been nice to have different noodles for both pastas to further set them apart. This was a classic red sauce pasta made more sweet with San Marzano Tomatoes, Balsamic Caramelized Onions, Fried Shallots, Whipped Ricotta, Basil Oil, and Parmesan. I loved the generous dollops of the ricotta and how easily it melted into the pasta adding ribbons of cream to the mix.
The standout was the Truffle Squash and Mushroom Rigatoni as something truly unique. Normally done as a risotto, as per the menu, but in the trio it is with rigatoni. Roasted Kabocha Squash, Squash Chips, Leeks, Mushrooms, Fried Sage, and Dukkha. This was the meatiest of the three with a variety of textures from the melty mashed squash chunks, the thin crispy squash slices, and the Dukkha (Egyptian/Middle Eastern spice crumb). All folded together in a runny cream sauce with the perfect chewy pasta type.
Overall it was great to bounce around between the pastas and we kept it interesting by mixing and matching. My dining pet peeve is when everything tastes the same, and you do not get that with this or here.
I cannot praise Chef William and the direction he is taking The Living Room enough. I highly recommend coming down for a visit and to keep an eye open for the updates to the cocktail menu and decor.
The Living Room
Hotel Belmont Vancouver
654 Nelson St, Vancouver, BC V6B 6K4
(604) 605-4333
hotelbelmont.ca
