With the impending arrival of his first child, Polka King has decided to milk all the free time he has left. Hence, his sudden re-introduction back into the blog. For awhile there, it was almost as if he mysteriously disappeared, only to be re-casted with another person posing as Polka King. Luckily for us, we didn't have to introduce an evil twin or explain his long disappearance (yes, I used to watch soap operas...).
Although it would be hard-pressed to compete with places in Richmond, the Wonton Noodles were solid nonetheless. I found the broth to mild with some aromatics. The wonton noodles were al dente with a nice elastic chew. Comprised mostly of whole crunchy shrimp, the wontons were good with a nice hit of sesame oil. They were on the smaller side though. As for my side (I always get a side), the Tripe was not overly gamy, but not overly flavourful either. It was a bit pale and on the chewier side. This was a fairly large portion.
Milhouse ordered the Fook Chow Fried Rice and it was a massive. The fried rice base was the beneficiary of good wok heat where it was slightly dry and chewy. The seafood sauce on top was on point as it had a nice silky consistency and was seasoned just enough. The seafood was barely cooked with buttery scallops and crunchy shrimp. Lionel Hutz had the Brisket with Rice Noodles and it was also very large. The brisket was very well executed as it was tender and still moist while not difficult to chew. The sauce was flavourful and thick.
Emilicious had the Preserved Egg and Salted Pork Congee with a Salty Donut on the side. Polka King had the Sliced Fish Congee (not pictured because white on white was not really all that interesting). Although not super thick, the congee broth was not watery, but trended towards that at the end. It was seasoned enough while the ingredients were sufficient. The Salty Donut was not good though being really over-fried and dense. Yet, the food in general was decent enough and decently priced for Burnaby.
- Decent eats
- Good portion size
- Open late
- Restaurant could use a makeover
- ...and a good cleaning