Saturday, August 4th, 2018 at 9:08 pm

Preview: 5th Annual Sabor Seafood Festival

Sabor is known as one of Edmonton’s best seafood restaurants, and every August, they choose to highlight the freshest products and flavours with their annual Sabor Seafood Festival. In its fifth year, 2018’s iteration welcomes the collaborative touch from Hawaii. Chef Lyndon Honda (of Sheraton Maui) and Chef Tom Muromoto (of Ka’anapali Beach Hotel) worked with Sabor Chef Lino Oliveira to design a menu inspired by a wide range of tastes, reflective of the Korean, Japanese, Filipino, Puerto Rican, and Portuguese roots of Hawaiian cuisine.

Earlier this week, I attended a media preview of the festival, which runs from August 7-31, 2018.

Among my favourite dishes that night was the ahi tartare, served on a taro chip. Prepared poke style, this appetizer couldn’t be trendier in the city, and the taro chip itself was crunchy and addictive.

Sabor Seafood Festival 2018

Ahi tartare

I loved the grilled prawns, dressed in a coconut taro leaf curry. The smoke was apparent in the plump prawn, and I enjoyed the subtle sweetness in the curry. Of all of the plates I tried, I’m pulling for this one to appear on the final festival menu!

Sabor Seafood Festival 2018

Grilled prawns

I’d say Spam is under appreciated in mainstream North American culture, and Chef Lino deftly incorporated it as a chorizo substitute in his Portuguese sausage Spam ‘n clams dish. I doubt any other restaurant in Edmonton would be daring enough to serve this.

Sabor Seafood Festival 2018

Spam ‘n clams

The Ko’ala lamb chops was another highlight. Prepared to a perfect medium rare, I adored the mango mint chutney underneath. The chefs weren’t wrong when they said this dish could sway anyone uncertain about lamb.

Sabor Seafood Festival 2018

Ko’ala lamb chops

Doughnuts seem to be all the rage in the city at the moment, so it wasn’t a surprise that one made its way to us as dessert. But it wasn’t your typical doughnut – here, the malasada (Portuguese fried dough) was stuffed with Pinocchio’s coconut ice cream, and topped with a decadent mango cream. I may have been full, but I found room to polish off the plate.

Sabor Seafood Festival 2018

Coconut ice cream stuffed Malasada

The full Seafood Festival menu is still being finalized, so check the Sabor website for details! Thanks again to Bonafide Media for the invitation, and for organizing a wonderful evening.