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March 29, 2011

Double Braised Pineapple Hoisin Short Rib

Recently, we rolled out a brand new Rob Feenie signature dish for you to try: the double braised pineapple hoisin short rib.

This dish focuses on the tenderness and flavour of the beef short rib. The traditional braising method takes 4.5 hours of cooking at a low temperature becoming so soft & succulent that a fork is all that is needed to cut into it. There is a hint of sweetness from the ginger & pineapple in the hoisin glaze, the marinated shiitake mushrooms add a rich dimension, the splash of chili sauce brings a bit of heat to the dish. Creamy mashed potatoes and the fresh crunch of the buttered snap peas complement the beef and complete this dish. It is a hearty traditional meal with a touch of Cactus Club sophistication.

The Main Flavours

  • Short Rib (tender)
  • buttered Snap peas (crisp & vibrant in colour)
  • Shiitake mushrooms in the Hoisin glaze – with pineapple & ginger (rich asian flavour with smoky mushrooms)
  • Mashed potatoes (creamy)
  • Chili sauce (a hint of heat)

Come in and give it a try and let us know what you think!