Beyond the review sites, Morgan's Bistro in Harrison Hot Springs has drawn a few press and creator write-ups. Western Living put it in a fall getaway guide published January 14, 2026, a food creator's

Diners rate Morgan's Bistro, the farm-to-table dinner room on Esplanade Avenue in Harrison Hot Springs, anywhere from 3.8 to 4.3 out of 5 depending on the platform: Tripadvisor shows about 4.3 from roughly

Chicken drumsticks browned in butter and oil, simmered, then glazed with ketchup and yellow mustard. Overlay amounts used where shown; oil, butter, onion, and piece count are estimated from the pan.

Crispy cornstarch-fried flank steak tossed in a soy and brown sugar wok sauce with garlic, ginger, and green onions. Sauce amounts are estimated from the video; the clip does not show exact cups for soy

Cuban-style mojo pork with roasted sweet potatoes, finished with a citrus glaze. The shoulder is fully cooked; quantities for the glaze and potatoes are estimated from the LinkedIn video. Ingredients 1

Spicy fried calamari: rings soaked in Cajun buttermilk, dredged in flour and cornstarch, then fried until golden. Amounts are from the caption; oil heat and fry time are estimated from a short pan fry.

Air-fryer chicken kebabs mixed with onion, garlic, yogurt, lemon, and herbs, then basted with garlic-herb butter. Air-fryer time is 180°C for 30 minutes as shown; mince and spice amounts are estimated

Homemade sauerkraut: shredded cabbage salted at 20 g per kilo, massaged, rested, then packed with a spring-water apple mash and left to ferment a week. Cabbage weight is estimated at 1 kg for one head;

Béchamel — a French mother sauce from a pale butter-and-flour roux and milk, cooked until it coats a spoon. Butter and flour amounts are in the video; milk is added a cup at a time (about 4 cups, estimated)

Pan pepperoni pizza from the video. Dough amounts are on-screen. Sauce, mozzarella, and pepperoni were not labeled — scaled to the pan you see (thin sauce, full cheese, pepperoni covering). Bake until

No-cook burger sauce from the video: mayo, relish, mustard, ketchup, vinegar, paprika, sugar, onion/garlic powder, mixed until smooth. Amounts scale to what is in the bowl (one mayo scoop, small squeezes,

Roman carbonara: spaghetti, guanciale, egg yolks, pecorino, black pepper. No cream. Ingredients 400 g spaghetti 4 large egg yolks 45 g Pecorino Romano, freshly grated (Parmigiano Reggiano if needed) 250

Plant-based tom yum: lemongrass, galangal, and lime-leaf broth with coconut milk, vegetables, and a red curry paste base. Ingredients 2 sticks lemongrass 1 red bell pepper 1 green bell pepper 1 red onion

Oven-roasted rack of lamb with a Mediterranean garlic-herb marinade that browns into a crust. Ingredients 2 racks of lamb kosher salt ground black pepper 10 garlic cloves (video: 10 to 12) ¼ cup extra

Pan-seared lamb chops with lemon-garlic herb butter, finished as a white-wine pan sauce. Ingredients 4 lamb chops (about 2 lb) all-purpose seasoning (Mr. Make It Happen AP, or salt, pepper, garlic powder,

Skillet cabbage with onion, carrot, and eggs — set in the pan, finished in a hot oven. Optional Manchego under the broiler. Ingredients 2 tbsp olive oil 1 medium onion 1 carrot 900 g (2 lb) white cabbage

Creamy winter garlic soup — two whole bulbs, leek, and potato. A slow simmer takes the sharpness off the garlic. Ingredients 2–3 medium potatoes 1 brown onion 1 large leek 2 small whole garlic bulbs (about

Sherman Chan went to Kisamos in Steveston in 2010 to see why a small Greek room sat so high on Urbanspoon. Unlike other reviews he had read, he found the greeting warm and the server pleasant. Portions

Epoch Times reporter Liang Yue describes walking into Kisamos on Moncton Street in Steveston after years of Chinese food in Richmond, looking for a first real Mediterranean meal. The writer presents the

Tania Reitsma writes as a Steveston neighbour who has eaten at Village Curry since it opened. She describes the restaurant as a favourite for affordable, comforting meals, the room as clean and casual,