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Feb 19, 2011 02:48 PM

Bo Saam at Damso

Wanoma Izakaya(next door to Kingyo) is replaced by Damso, modern korean cuisine. Opened by brothers Chris and Eric Lee. Eric worked at the Fairmont under David Wong.
They have some interesting menu items including Bo Saam. Influenced by Ruhlman, Chang, Morimoto and Bouchon, Eric has some good idea on modern Korean food.

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  1. Did you eat there? This sounds very interesting to me, especially their influences that you mention. Thanks BTB!

    5 Replies
    1. re: ck1234

      I tries the Bo Saam with a 5 hour sousvide pork shoulder with home made kimchi and korean spicy bean sauce.
      Young Chef with good idea's, prob still cooking from his head rather than his heart at this point but there is potential for him to serve good to great food.
      I like to return to sample his other items. Including a lobster sashimi item.

      1. re: betterthanbourdain

        Hi btb, was your pork marinated? I stopped by for lunch today. While the pork was moist, I was wondering if it lacked something. Or maybe I'm just not familiar with the sous vide process. Mine didn't come with the kimchi so it felt like the only flavouring came from the spicy bean paste. The multigrain rice added a different texture and sounds like it's popular, although you can ask for the regular white rice.

        Lunch menu has a variety of Bo Saam (pork, steak, grilled chicken, or veggie), types of burgers (bulgogi, veggie), ramen, and 3 types of bibimbap. Dinner menu, which they said you could order from at lunch if available, had a number of small plates. Think the priciest thing was the lobster carpaccio at $16 or Bo Saam for 2 ($19). The seared scallop and beef bulgogi were sold out. And the place is licensed.

        Friendly service and sounds like the menu will change once in a while.

        1. re: el_lobo_solo

          The pork was brined. And I think you have to ask for the Kimchi as it didnt come with the Bo Saam. It could have used some more flavor.

          Typically you braise your pork shoulder over medium to high heat for several hours. This helps break down the connective tissues(collagen to gelatin). This makes the meat dry out but the braising liquid tastier. When you sous vide over low temp the connective tissue wont break down into the liquid. Instead you end up with a tenderer, moisture piece of meat.

          I felt, the pork I had could have used more flavoring and seasoning as well.

          1. re: betterthanbourdain

            In all the traditional bossam I have had, the pork belly has been simply boiled and quite bland. It usually comes with kimchi (so I'm surprised el_solo_lobo's didn't) and ssamjang (the sweet chili bean paste).