Always smiling and always ready for a challenge Executive Pastry Chef Suraj Karmakar dishes up a line up of vegan desserts at YEW seafood + bar to compliment its vegan menu, a long-loved favourite among in the know Vancouver locals.
Mango Coconut Tart
Savour the tropics with this delightful fruity tart. “This dish reminds me of laying under a palm tree on the beach”, exclaims Chef, who previously maintained a post at Four Seasons Bali, so we trust Chef with tropical flavours and an understanding of the sweet life. Built on a base of dates, coconut and oats is a layer of sweet mango which is complimented by a layer of creamy coconut. Strawberry glasse and gold foil finish this elegant show stopper.
That’s right, the summer camp classic has gone vegan! Chef Suraj torches up an aqufaba meringue base on which crispy coconut shortbread rests and yields a luscious filling of chocolate mousse. Caramelized herbs are added to finish the plate, delivering a delightful crunch and earthy flavour profile that brilliantly reminds us of being at the campfire.
Creamy, rich, decadent – all which a cheesecake must be, this vegan option does not disappoint. This cake of cashews and tofu satisfies both a savoury craving and a sweet one. The addition of miso and citrus zests bring a unique twist of Asian flavours to the dish. Chef’s favourite element to a cheese cake is the crust, here he experimented with a variety of nut flours to deliver a crisp layer. A vegan raspberry meringue tops the dish adding a fresh sweetness.