WINNER 2017:  BEST CHILDREN ENTREE
The children’s entrée – E.B.O Kid’s bento box included teriyaki salmon, mac and cheese, fruit terrine, chocolate avocado date mousse, strawberry jam, almond butter. Tucked into the mac and cheese was cauliflower, sunchokes and squash. The fruit terrine made use of honeydew, cantaloupe, and pineapple; and instead of peanuts, toasted almonds were used for almond butter. The strawberry jam was sweeten with honey while the mousse used avocado, dates and coco powder. Here are all the winners!


BILLY CHAN | CHEF DE PARTIE
Raised in Vancouver, and a graduate from VCC’s culinary arts program, Billy began his career working in some of Vancouver’s top hotels (Fairmont Pacific Rim, Wedgewood hotel, Sutton place hotel, etc.). Billy’s culinary journey has taken him around the globe, with stops in Japan and France where he spent time working in Michelin Star restaurants; L’Astrance and Yam’Tcha. Billy has a love for high quality fresh produce and is a firm believer in using seasonal ingredients.

TEAM MEMBERS
Steve Kim - Chef De Partie
Vinay Bayani - 1st Cook
Harry Sangha - 2nd Cook
Jamie Ha - 2nd Cook Jack Jin - 3rd Cook
Jason Hu - 3rd Cook Sam Lee - 3rd Cook

e.b.o Restaurant And Lounge
Located in the Delta Hotel and Conference Centre in Burnaby. This is where you can find our culinary  team’s passion come to life in our modern yet approachable cuisine. This is complimented by a warm, social, and inviting setting. Come see why e.b.o truly is an experience beyond ordinary.


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