Wai Chan
Google
Pro tip: order the chocolate souffle at the beginning of the meal. It takes about 30 minutes to prep and the kitchen will time it. It's not always on the menu but you can request it.
Between the two of us we shared an appetizer, 2 entrees and a dessert.
Appetizer:
hamachi crudo... It was delicious and will balanced.
Entree:
Bobo poultry poulet.... We found the farro and the chicken leg Divine. The chicken breast itself was a bit bland, but if you pair with the farro becomes acceptable in flavor.
2nd entree:
Dry aged ribeye... The most expensive item on the menu, I had my doubts going in, but I could not deny there was something about this that made me want more. It's not your typical steak. I have steak all the time, but this one was phenomenal.
Dessert:
Chocolate souffle... This was not on their regular menu (as you can see from the picture of the menus), but having been to the Fairmont in the past, this was one of the must have items. Most souffles served in restaurants I have been to aren't fresh and hot. They are usually pre made and served cold. This is one of those exceptions. This is how a souffle should be.
They also did a tuna tartare with apple amuse bouche which was a nice start.
Bread service is included with 2 kinds of butter and fleur de sel.
We did breakfast as well. The biscuits and gravy were very good. Also ordered the smoothie which is pretty standard but over priced for what you get. I'd skip the smoothie.
Additional note: if you have any issues, bring it up with the manager. They gave a great management staff. We had a small issue with the chicken. We told the server who apologized but didn't do anything about it. I had read a review where that had happened to someone else. I asked for the manager who was very concerned and offered to comp us (which was unnecessary as it was a small thing). It was the offer and sincerity that I was looking for.