SABOR’s annual seafood festival is now wrapped for the year but not before we assembled some good friends to help us end with a multi-course flavour bomb for 140 lucky ticket holders.

We had the pleasure of welcoming back Chef Lyndon Honda from the Sheraton Maui who decided to spend a couple days of his summer vacation exploring Edmonton after getting a little taste of what the city has to offer last year during our cultural exchange. Chef Rogelio Herrera of Calgary’s ALLOY Restaurant made the trek up to join us and Chef Edgar Gutierrez of Kanto 98 took the night off from his chinatown-based Filipino street food joint. Chef Lino and his amazing team rounded out the kitchen and added South Asian flavours to the mix.

The menu was unique, flavour filled and a feast for the senses.


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Bubbles: Krismanel Brut Cava, Spain

Fresh sea scallop, grilled chorizo, vermouth pickled relish, crème fraiche

O.W. tempura prawn, lime, tequila aioli, jalapenos chips & micro salad

Tomatillo sturgeon Gau Gee w. light soy finadene
Palabok devilled eggs, sea urchin – calamansi hollandaise sauce

1ST COURSE – Chef Rogelio Herrera
Chilli and sesame crusted albacore tuna, forbidden rice, fresh watercress, passion fruit, aji Amarillo and coconut cream

Beer pairing: Sea Change Brewing, The Wolf Pale
2ND COURSE – Chef Lyndon Honda
Lobster “Tamale” – lobster, wasabi miso masa, hoisin mole, edamame puree and rushed frito lay corn chips

Wine pairing: Rapaura Springs Marlborough Sauvignon Blanc, New Zealand

3RD COURSE – Chef Edgar Gutierrez
Sinuglaw – cured mackerel kinilaw w. grilled pork belly and coconut herb vinaigrette, atsara, pineapple, green mango, tamarind, pepper

Beer pairing: Sea Change Brewing, Session Ale
4TH COURSE – Chef Lino Oliveira
Pan-seared fresh Gindara sablefish w. cornbread, black olive migas, roasted rapini, piquillo peppers, romesco (contains almonds) and green chili oil

BONUS COURSE – Chef Bishan – SABOR Kerala Seafood Curry

Wine pairing: Bodega Special Reserve Cabernet Sauvignon, Chile

Torta de Santiago – Almond cake from Galicia, vanilla gelato, caramel, torrone crumble