Ever since Ouranos debuted its lunch menu in May, one question keeps forming on the lips of diners: What’s a poke bowl? It turns out to be a Hawaiian dish that is enjoying its moment in the sun! Invented by fishermen so they could enjoy scraps of raw fish as a light snack, the poke (pronounced POH-keh) bowl traditionally combines raw fish with grains, vegetables, fruits, and seasonings. Of the four on offer at Ouranos, the Tuna and Mango Poke Bowl is the most traditional: tuna tartare, served on a bed of jasmine rice alongside pickled ginger and sliced mango, is seasoned with ponzu sauce, scallions, and sesame seeds. The result is a light, healthful meal with a balance of sweet and sour flavourings. According to Laurent Brun, Annabelle’s executive chef, as the poke bowl’s popularity has grown, “the concept evolved to include other low-fat sources of protein, including cooked meat and seafood.” For example, Ouranos serves an Angus Beef Poke Bowl with butternut squash, lotus root, and pickled cucumber; other bowls feature honey chicken and grilled prawns. The poke bowl is a natural fit for the lunch menu of Ouranos, which complements the focus on health and wellness at the adjacent spa. In addition to poke bowls, the Ouranos lunch menu offers a selection of vegetarian dishes, grilled meats and seafood, and light desserts. Stop in soon to enjoy a nutritious lunch—and discover why the poke bowl is a hot culinary trend.
