Taste of Thursday by Chef Alex Chen of Boulevard Kitchen & Oyster Bar

Citrus Cured Hamachi with Hearts of Palm, Crème Fraîche and Yuzu Vinaigrette




Yields 2 servings

Yuzu Vinaigrette

2 tbsp g Kikkoman Ponzu Sauce

2 tsp yuzu juice (available at Fujiya)

1 small shallot, diced

Black Pepper

1 tbsp olive oil

Mix all ingredients together in a mixing bowl.


1 cup kosher salt

zest from ½ lime

zest from ½ lemon

zest from ¼ orange

150 g Hamachi fillet

½ avocado, sliced

1 tbsp crème fraîche

10 pieces hearts of palm, sliced thinly

1 orange, peel removed, sliced into thin segments

4-6 pieces red mustard greens

4-6 pieces celery leaves, chopped

2 or 3 radishes, sliced thinly


Mix salt with lime, lemon and orange zest in a bowl.

Cover both sides of the Hamachi with the mixture, and allow to sit for 8 minutes.

Rinse in cold water and pat dry.

Slice the cured Hamachi, and arrange onto plate. Season with sea salt and black pepper.

Delicately place the avocado slices on top of the Hamachi, as well as the hearts of palm.

Top with crème fraîche and orange slices.

Garnish with red mustard greens, celery leaves and radish.

Spoon yuzu vinaigrette onto the plate around the Hamachi.


alex chenAlex Chen, Executive Chef,
Boulevard Kitchen & Oyster Bar
Twitter: @blvdyvr @ChefAlexChen
Instagram: @blvdyvr
Facebook: /blvdyvr  /chefalexchen
Website: boulevardvancouver.com
Alex Chen’s culinary vision is an inspired recipe of family tradition and classical technique and training, combined with creative hints of international influences. From his childhood roots in Malaysia to his time in both Vancouver and California, the Pacific Rim and West Coast regions have helped form the basis for Alex’s innovative signature style, as well as his love for seafood. So, too, has his emphasis on sourcing the best fresh, local and in-season ingredients.
Alex joined Boulevard Kitchen & Oyster Bar as Executive Chef after charting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013. Before spending six years as the Executive Chef of the legendary Polo Lounge at the Beverly Hills Hotel, Alex apprenticed at Vancouver’s Wedgewood Hotel, and held the roles of Senior Sous Chef at the Four Seasons Hotel Chicago and Chef de Cuisine at the Four Seasons Hotel Toronto.


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