By Sherman Chan,
Special to The Post

The Pork Belly Adobo was meaty with just enough fat to add the classic fatty luxuriousness to the dish, something akin to Chinese roast pork. This was all lightened up by the tangy and sweet adobo sauce drizzled on top. Something a bit more conventional was the half Back Ribs which were done right. They were meaty, tender and almost juicy with a tangy and sweet BBQ sauce slathered on top.

Lobster Mac n' Cheese was a fairly large portion. It wasn't apparent at first glance that hidden underneath the noodles were big chunks of bouncy lobster. The noodles were fairly al dente considering the amount of sauce on the bottom. There was a cheesy creaminess from the aged cheddar, gruyere and mozzarella, but a bit more sharpness would've put this over-the-top.

Blackened Halibut Collars was smoky and crisped up on the outside. The tender halibut was cooked just right with the natural sweetness of the fish. A very simple dish prepared in a quasi-Japanese style.The Lamb Chops with dukkah and chimichurri was prepared medium. Hence, it was tender and moist without being too rare.

The Big D Burger sported a 2lb house made AAA beef patty, tomatoes, lettuce, red onions, bacon, jalapeno, jack cheese, roasted garlic mayo and red relish topped with onion rings. It was actually pretty good! Although the meat patty was cooked all-the-way-through, it wasn't overly dry.

I always found the food acceptable for a hotel restaurant. It is nice to see that they have elevated the menu to include more choices while including some favourites.

75 West Coast Grill

7571 Westminster Highway, Richmond, BC 

The Good:

• Well-executed proteins

• Lots of choices on the new menu

• Reno'd dining space

The Bad:

• Consistent with hotel restaurant pricing

• I feel they can take even more risks with the share menu

Sherman Chan is the #1 ranked food blogger on the Vancouver portal of Urbanspoon.com. Read more of his reviews at www.shermansfoodadventures.com.