What You'll Get
Unlike having bicycles, apartments, and guard dogs, having many small plates can be just as effective as one big one. Munch on multiple options with today's Groupon: for $15, you get $30 worth of French-Asian fusion tapas and drinks at Caché Bistro and Lounge in Yaletown.
Attracting the attention of Westender.com, chef Alex Mok and his brother Jason launched Caché Bistro and Lounge to reinterpret tapas by applying classic French techniques to Asian dishes. United by a single chef's hat, the duo favours seasonal, local ingredients when preparing the tapas menu, which teems with house specialties such as the Tex-Kong baby back ribs that marry hoisin-barbecued meat, mini cornbreads, and butter-poached corn ($13). Alternatively, the siblings devise variations on fungi including the spinach-and-cream-cheese-stuffed portobello cap ($13) and the white-truffle-infused four-mushroom risotto ($16). Duck confit and sticky rice come wrapped in a banana leaf ($16), arousing taste buds before the chef's special dessert tasting sampler ($9) rewards diners for sharing with others despite the tongue's protestations. To complement the restaurant's array of dishes—served as late as 1 a.m. on Fridays and Saturdays—barkeeps pour a beer selection emphasizing German and Belgian brews that range from fruit-infused Fruli to Erdinger, a white wheat beer hailing from Bavaria.
The Fine Print
Promotional value expires Jun 1, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table, 2 per table of 4 or more. Reservation recommended. Dine-in only. Not valid for brunch. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Caché Bistro & Lounge
Chef Alex Mok—who apprenticed with the former chef to the King of Belgium—melds classic French and Asian culinary techniques with a modern twist. Mok wraps ribbons of bacon around quail stuffed with dried cranberries, and covers baby back ribs with an Asian-style barbecue glaze. He also builds seven-course menus with dishes such as a pan-seared duck breast with blueberry compote, as well as burgers with house-made patties and buns and baby back ribs featuring a barbecue glaze. Out in the dining room, patrons melt into red tufted banquettes as servers deliver burgers with quirky touches such as yam fries.