AnnaLena, 1 Michelin — JW Journeys

Oct 2023 update. Since the original post in 2017, AnnaLena has snatched 1 Michelin and transformed to a set menu only. Congrats on getting that 1 Michelin.

Anna Lena is getting all the hype in Kitsilano, Vancouver and i came to understand why. It feels like a restaurant that Kanye designed paired with refreshing and well-executed dishes.

You immediately notice the chill vibes upon entering the restaurant. The black and white minimalistic design with upbeat and modern music in the background gives it a more casual experience.

According to chef/owner Michael Robbins

“I designed the room based on the idea of, like, going to your grandma’s house as a kid and bringing all your toys,” he explains. “And because the room is that way, then you challenge yourself in the kitchen to be creative to match the room.”

He even named the restaurant after his two grandmothers Anna and Lena. When I open my restaurant I will name it after my grandmother too as she was the main source of culinary inspiration for our house.

You’ll notice the touches that Michael put in there, from Gameboys to text on mirror.

I was recommended here by my chef friend who said AnnaLena is very forward thinking in their menu and you will notice the care in planning/presentation/execution in the menu. Michael paints the dinner canvas well.

First up is the bison tartare appetizer. This is the first time where micro-greens used as the main vegetable in the dish, the bison is chopped into very fine cubes. This tastes different from a traditional french tartare, and I enjoy the dish.

Next up is grilled octopus with hummus. The octopus is cooked to the perfect tenderness and the coarse texture of the hummus pairs well with the octopus.

Mussels, ah these are beautifully cooked. Most of the time you are served two types of mussels at restaurants.

Frozen mussels on the half shell, usually imported from New Zealand and tastes more touch
Locally farmed/harvested mussels served in the shell with byssus( beard like thing)

The team at AnnaLena took fresh mussels, ripped them apart until only the flesh remains and cooked it in a wonderful concoction of local in-season greens ( pea tips at the time). The soup is a umami bomb and the subtle flavors of the mussel and pea tips shone through the dish. It is served with the famed torn bread for you to finish the soup.

I decided to order a unique dish called the chocolate chicken skin. The skin is deep fried until crispy then coated in milk chocolate. Afterwards, sea salt is sprinkled on top. Sweet and savory with contrasting textures. Well done! Texture is a very important part and only the best chefs cares for even the texture.

Surprisingly, my favorite dish for the night is the torn bread. I am a fan of paris sourdough baguettes because they are crispy on the outside and chewy on the inside. The torn bread only uses the soft part of the bread and re-bakes it with some oil until it is crisp, then served with smoked beef fat butter. It is both crispy and chewy, plus the smoked butter adds a layer of smokiness and richness. It is quite a piece of art. Thank you chef for putting such a wonderful spin on a simple food. Good chefs excel with extraordinary ingredients. Michelin chefs make simple ingredients extraordinary.

Anna Lena torn bread with smoked beef butter

http://www.annalena.ca/