The Good Thief

Oh, the Good Thief again???  Hasn't it only been a little over a month?  Well, Mijune was invited to try the place out and seeing that she was wanting me to join her, I just couldn't say no.  Besides, my first visit was pretty good, so I was looking forward in trying the rest of the menu (despite me already ordering a lot of dishes already the first time!).  If I have to remind everyone, the Good Thief is the 2nd restaurant from the owners of Anh & Chi, which is next door.

One of the most impressive things about my initial visit was their vast and unique cocktail menu.  Therefore, we got a few including the Six Inch Yellow, Pom Pom Punch and Phở Dặc Biệt.  I've had the Pom Pom before (so read it in the previous post) while the Six Inch Yellow was something completely different.  Although it was fruity and refreshing like the Pom Pom, it was also more bold due to the Chartreuse and Rye.  To top it off, the spicy foam really provided a kick.  As for the Phở Dặc Biệt, it really did taste like the broth and the usual flavourings, including a star anise finish.  Strangely, they were able to emulate the subtle flavour of rice noodles.  This was a rather savoury and heavy cocktail, where the pickled bean sprouts was definitely needed to provide balance.

Onto the food, we had the Oysters first and despite not looking like much, they were fantastic!  These sunseekers were topped with a coconut chili foam which was super impactful, light and aromatic.  Of course there was a bite to them too, but just enough, so that the sweet brininess of the liquor came through.  We also had the Whelk atop crispy forbidden rice.  This was a study of textures with the tender, yet chewy whelk contrasting with the crunch of the rice.  Even though the rice looked heavy, it was actually soft and airy on the inside.  The combination of sauces as well as the Vietnamese coriander allowed for tangy, sweet and herbaceousness.

Believe it or not, I've not actually had Balut before.  Well, given that they have the quail's egg version on the menu, it was as good as any other time to take the dive.  Besides being firmer, these resembled boiled eggs but just with a bit more egginess and/or gaminess.  Sitting in a spicy tamarind sauce, it did add plenty of impact and lessened the egginess.  To top it all, literally and figuratively, we found rau răm that provided an unmistakable coriander essence as well as a level of mustiness.  Some peanuts added crunch and of course nuttiness. 

To lighten things up a bit, we got the Pomelo & Lotus Root.  It was truly refreshing with the pops of sweetness and bitterness from the pomelo and also the saltines from the crunchy cured lotus root.  With mint and coriander, there was no shortage of herbal notes either.  What brought it all together was the calamansi vinaigrette as it offered up the usual tart citrus flavours.  Perfect to go with our drinks, the Charcoal Skewers featuring lamb and pork were smoky and perfectly grilled.  Due to the char, there was some nuttiness and caramelization.  Some flakes of salt helped bring out the natural meat flavours.  Inside, the meat was tender and juicy.

I think my favourite small plate had to be the Frog Legs in Mẹ’s fish sauce glaze.  Everyone seems to want to do chicken wings in some form of fish sauce caramel these days, but by virtue of using frog legs, this became a very different, yet familiar dish.  Sure, frog legs do resemble chicken but they do taste different.  There is a certain fishiness to them without actually being fishy.  The ones here were mild-tasting while super tender.  Outside, they were crispy and complete glazed.  The intense sweet brininess was addictive and we really couldn't stop eating these!

One featured item that we tried was the Charcoal-Grilled Octopus with kaffir lime and paprika atop jicama, Asian pear and radicchio salad.  Since the octopus was sous-vide first, its texture was tender while still retaining a bit of chew.  The caramelized fish sauce glaze was sweet and briny while completely charred by the grilling.  Hence there was intense smokiness and caramel notes.  The salad underneath was the perfect accompaniment since it added freshness and crunch.

So far, the meal was going swimmingly and those cocktails, so good!  However, the Escargots was the most ordinary of the dishes we had.  It wasn't bad, but just didn't compare well with the rest.  It was prepared like a vol-au-vent with a puff pastry shell.  Well, the menu description was "Bánh Patê Sô" which is a pasty pie, but really, it was a vol-au-vent.  The escargots were prepared with brandy, garlic, chili oil and butter.  This was plenty aromatic, yet somehow, it was a bit underseasoned.  Again, nothing wrong with the dish, just the least impactful.

One dish I was eyeing the last time, but didn't end up ordering, was the Winter Squash.  Fortunately, we got to try it this time and man, it was delicious!  The delicata squash was perfectly roasted where it was sweet and caramelized while not being mushy.  It had the essence of five-spice and completely complimented by the Thai red curry.  The combination of aromatics, spice and creaminess really elevated the dish.  Add in the firm radicchio and we had some textural contrast.

One dish I absolutely loved and wanted to have again was the Oxtail.  They took all the trouble out of eating oxtail by shredding the meat and reforming it with caul fat.  The result was a tender fall apart meat with its usual gelatinous and fatty texture.  The pho demi-glace was so rich and silky with star anise notes.  This time around, the carrots were roasted, which made them more flavourful and texturally-appealing.  The confit daikon was tender while the carrot puree provided creamy earthy sweetness to go with the demi-glace.

Last time, I had ordered the steak, but was indifferent about it.  Well, they have changed it to a AAA Striploin (instead of sliced ribeye) with bone marrow butter, Sauce a la Royale and pho chimichurri.  Prepared perfectly medium-rare, the meat was juicy and well-rested.  The meat was tender with appealing meatiness.  It was well-seasoned while paired well with the chimichurri.  It had the pho herbs going on there with brightness and pungency.  The sauce a la royale was rich and possibly a little over-reduced being a bit salty.

As a treat of sorts, we were served another off-menu item in the Smoked Beef Rib with sweet & sour glaze and palm sugar.  The meat on the bone was like candy being sweet and sticky.  It was super tender while still maintaining a gelatinous meat quality.  Nice smokiness in smell and taste.  On the side, we had the Pomme Frites with Thai green chili aioli.  Unlike the last time, the large frites were uniformly crispy with soft potato inside.  Nice aroma from the fried curry leaves.

Our first dessert was something mysterious in the Forbidden Rice Pudding.  The rice was hidden underneath a coconut yogurt gelee disc.  About that disc, it was a bit too firm for our liking and although aromatic, was somewhat bland.  I loved the rice underneath as it had an al dente chew and some sweetness.  The best part was the toasted rice ice cream as it certainly lived up to its billing.  Aromatic and nutty, the ice cream was also just sweet enough.

The second dessert was something I've had before in the Mung Bean.  If I needed a word to describe this dessert, it would be interesting.  It sat on a base of almondine cake which was moist and quite good.  The mung bean on top was rather heavy and with condensed milk, this ate pretty sweet.  I think this needs have something else in terms of texture to give some contrast.  Overall, this was another great meal at the Good Thief.  I got to try all of the small plates and the majority were excellent.  The cocktails were great just like the previous meal.   I believe the Good Thief should be on anyone's list who want to grab some drinks with some delicious food to go with it.

*All food and beverages were complimentary for this blog post*

The Good:
- Large cocktail menu that is truly unique
- Great little bites
- Excellent service

The Bad:
- Of course the menu is a work in progress, but things that need tweaks are already changing 

Coast (Lobster Nights)

Now we all know that Coast is Glowbal Group's seafood-focused spot on Alberni Street in Downtown Vancouver.  It is steps away from their sister restaurant Black + Blue and other high end shops.  Personally, I've had many great meals at Coast and it is nice to see that they are offering up a special lobster-themed menu on Sundays and Mondays.  Their Lobster Nights feature a choice of appetizer and entree while including a dessert.  All this for a reasonable price of $65.00 per person.  Jackie and I were invited to try out this menu and of course, we sampled every available option.

To start, we had an Amuse Bouche that was was a Mushroom Arancini with truffle aioli.  A nice little bite with cheesy risotto inside and a crispy exterior.  Truffle aioli added just another earthy touch.  Also separate from the Lobster Nights menu, we had the Chef's Selection of Oysters consisting of Barstool and Raspberry Point.  These oysters were shucked properly and also very fresh.  These were both very similar in taste with a brininess giving way to sweetness.  The Raspberry Points were bigger than the Barstools.

So onto the actual Lobster Nights menu, we tried their appetizers first. You have one choice from 3 including the Crispy Lobster & Prawn Roll. This was solidly constructed with shiso leaf, cucumber and soy paper on the outside.  The whole thing was definitely crispy with chewy sushi rice and crunchy cucumber.  To combat the dryness of the roll, we found a side of yuzu kosho & plum vinegar sauce.

The next appie option was the Lobster Bisque with dill, brandy cream and sourdough croutons.  This was an impactful soup where the lobster aroma really came through.  It was also rich and creamy with the brandy announcing itself throughout.  Interestingly, there was corn in the soup and it did add texture and pops of sweetness, yet, I personally would've left the bisque alone as it was perfect without it.

Last appie option was the Lobster Louie consisting of poached lobster, romaine, soft egg, heirloom tomatoes, radish and avocado.  As you can see, all of the components were fresh and vibrant.  It really showed in the texture as well.  Nice crunch and brightness.  The pieces of lobster were perfectly cooked with a moist rebound and sweetness.  As for the Louie dressing, it was subtle and I only wished there was more tanginess.

Onto the mains, you can also choose one of the following including the Lobster all'Amatriciana.  This pasta was fantastic with a considerable amount of al dente bucatini.  I really enjoyed the pomodoro sauce as it was balanced with enough tanginess that was offset by the fat from the smoked guanciale and pecorino.  There was added sweetness from the onion confit as well.  On top, we found big pieces of lobster tail and claw meat.  This was actually my favourite entree.

Next, you could also choose the classic 1lb Lobster Thermidor.  I honestly haven't seen this dish very often these days and it is primed for a comeback!  It truly helps when the one we were served was properly prepared.  The tender lobster meat was cooked just right and topped with a creamy Hollandaise and then gruyère.  The butteriness and cheesiness made this dish every so sinful, but delicious.  Even the side of chive & buttermilk mashed potatoes were on point.  So silky and well-seasoned.

Last option was the 1lb Grilled Lobster Provençal with chimichurri, jalapeño cornbread, baby carrots and clarified butter.  I was a little confused at first because the chimichurri was not a Provençal sauce.  But in the end, it was a good compliment to the sweet lobster meat.  The brightness and garlickiness combined with the butter was delicious.  Also, the cornbread wasn't just a throw-in, it was sweet and a bit spicy while going really well with that generous pat of butter.

If you were super hungry, you could make any entree a surf & turf for and extra $45.00 with a 10oz Prime Beef Striploin.  We asked for it be prepared medium-rare and it was done so with an even sear on all sides.  The meat was super tender while the exterior benefitted from caramelization and also proper seasoning.  Some red wine jus helped provide some more depth-of-flavour to the perfectly cooked steak.

For dessert, we had the Warm Banana & Coconut Butter Cake with crème anglaise and berries.  Upon the first bite, it was clear they didn't skimp on the butter.  So nutty and aromatic!  The cake was super moist, yet dense enough that there was body and texture.  It was coconutty and only a minor hint of banana.  The crème anglaise was mildly sweet with a vanilla finish.  So the 3-course Lobster Nights dinner is a steal in my mind.  For $65.00 you get enough lobster and food so you will be satisfied.  To top it all, the dishes we had were appealing and prepared properly.

*All food and beverages were complimentary for this blog post*

The Good:

- All of the dishes available on the Lobster Nights menu are appealing

- Properly-prepared food

- Enough food to be satisfied

The Bad:

- Due to the special menu, Sundays and Mondays are quite busy, you need to be patient

- Would've loved to see a more impactful Louie dressing

Barcelo's Flame Grilled Chicken (Guildford)

I've always loved Barcelo's Flame Grilled Chicken.  Even more so than Nando's, however, I do like them both.  I just think Barcelo's is better.  Did you know that Barcelo's was actually first to the scene in South Africa?  Nando's actually showed up much later despite most people thinking it was the original.  Anyways enough with the history lesson...  Jackie and I were invited to try out their Guildford location within the T&T complex on 152nd at 101st.  Upon entering the store, it struck us that the dining space was large and well-appointed.  No wonder they have a sign outside advertising that they can accommodate 50 people for a private party!

Well, there was only 2 of us and we arrived in the time between lunch & dinner, so we had plenty of space!  We started with some appies including the Cauliflower Bites and the Corn Ribs.  Solid dishes with the bites being still firm with a thin and crispy batter.  Corn ribs were almost like street corn, but instead, these were lightly battered and fried.  They were drizzled with spicy mayo and topped with cheese.  There was this spicy and sweet thing going on here.

Of course, the thing to get here is the chicken, so we had the Peri Plate #2 that consisted of 1/4 chicken, 1 skewer and 2 wings.  These were all nicely charred with plenty of smoky nuttiness to go around.  We asked for mild, so the spice was in the background while the sweetness of the onions came through.  The dark meat chicken was super juicy and tender.  I found the white meat skewer to be moist despite the char.  Wings were solid too with elements of both the leg and white meat.  We got to choose 2 sides and went for the veggies and mashed potatoes.  Those potatoes were really good with the skin providing texture and flavour.

We also had the Half Pack so you can see how one of the family meals look like.  This featured a 1/2 chicken, 4 wings and 2 skewers.  This was essentially double the Peri Plate #2.  With all these pieces of chicken, we could experiment with all of the available sauces such as Lemon Pepper, Mild Peri, Very Peri and Supa Peri.  For me, it was all about the Supa Peri as it had the most impact and flavour.  I have a high spice tolerance, so it wasn't too bad for me.  You still can't go wrong with the other peri sauces as you can taste the slight spice, tanginess and sweetness.

For those who don't just want to eat pieces of chicken, especially on the bone, then there is the Peri Chicken Sandwich.  This was actually quite good with a grilled piece of chicken breast.  It was moist and tender with some mild peri sauce.  Naturally, I dunked it into the Supa Peri!  The veggies were fresh and the brioche bun was nicely toasted.  For our side, we had the Yam Fries which were crispy and not overly greasy.  It came with a spicy mayo.

Now I wouldn't blame you for laughing at me for Peri Sirloin Burger.  This almost seemed out-of-place, but let me assure you, it was actually good!  This featured real ground sirloin (and not some processed patty) that was meaty and lean.  It was seared up nicely with a nice crispy exterior.  Despite being lean, the meat was moist and not dry at all.  It was flavourful and combined with the fresh veggies, it was delicious!  I only wished it was served on the brioche rather than the Portuguese bun.  However, I get it, Portuguese grilled chicken, so need to use Portuguese bun...  The Peri Fries on the side were crispy and nicely spiced.

For dessert, we were served an Oreo Ice Cream Cake as well as a classic Portuguese Tart.  I would say the ice cream cake was pretty typical and did the job.  I did like the Oreo crust!  The tart was very silky and soft where the filling had a hard time staying within the flaky shell.  It was sweet, but was appropriate for the flavours.  Overall, this visit to Barcelo's was exactly like my other experiences (which have been many).  Chicken is prepared right being smoky and not dry.  Loved the peri sauces.  Always satisfying.

*All food and beverages were complimentary for this blog post*

The Good:
- Well-charred chicken that is not dry
- Surprisingly good burgers
- Affordable

The Bad:
- Sides are hit and miss

Avishan Persian Restaurant

After the first time I had visited Avishan out in Langley, the food continues to occupy a space in my mind.  The meats were prepared with such precision and the flavours, oh they were impactful and delicious!  Not to mention the generous portions as well as the friendly service provided by the staff.  What a little gem in the heart of Langley City.  I've been wanting to do a return visit for quite some time and coincidentally, I was invited back!  Well, they didn't have to ask me twice!

Upon sitting down, we were served the obligatory Black Tea with sugar cube on the side.  This is typical of Persian culture to offer guests some tea before anything else.  This was a nice start to the meal.  Just like last time, I had to go for the Kash Bademjan (Eggplant Dip) to kick things off.  Consisting of mashed grilled eggplant topped with whey sauce, sauteed onion, garlic and mint, this was a veritable flavour bomb.  Lots of tanginess from the whey complimented by the earthiness of turmeric.  The eggplant itself had a bit of smokiness and was almost creamy.  The chopped walnuts provided some texture to the dish.

When we look at a menu and see Chicken Wings, we might consider it a default item.  You know, something that all menus must have so that they are appealing to as many people as possible.  However, these were no ordinary fried chicken wings doused in some form of hot sauce.  Rather these were grilled and exhibited intense smokiness and caramelized flavours.  They were super flavourful and the meat was still quite juicy.  The skin was nice charred and somewhat rendered.

If you wanted a variety of meats, the best dish to get here (in my opinion) is the Vaziri.  This consisted of one each of a Koobideh and Grilled Chicken kebab. Made of ground lamb, the koobideh was juicy and tender with the unmistakable gaminess of lamb.  It was well-seasoned and spiced where the sweetness of the onions came through as well as the earthiness of the turmeric.  As for the chicken, it had some nice charring and the meat itself was tender.  It wasn't juicy per se, but not dry either.

It was suggested we try the Ribeye Steak.  Well, I wasn't really sure about that, but was pleasantly surprised that it came out perfectly medium-rare (close to rare, it is how I like it).  The steak had a nice char and it was well-rested.  The result was tender meat that wasn't oozing out juices.  This paired well with the saffron rice as well as the barberries with their tangy sweetness.  Considering how expensive steak is these days, it was a great value at only $39.99.

Normally, I'm not a fan of ordering Salmon Kebabs because they are usually overdone and flavourless.  However, this one completely impressed me because not only was the salmon moist and flaky, it was also completely seasoned with smokiness.  The salmon was so juicy that you can literally see the moisture on the wood cutting board.  This, like the other dishes, was served with saffron rice, salad and grilled tomato.

The last time I was at Avishan, I really wanted to have what Bluebeard was having - The Braised Lamb Shank.  But I was enjoying lamb chops already...  This time around, we did get the lamb shank and oh it was fantastic.  Fall-off-the-bone and super moist with the usual lamb gaminess.  It was well-seasoned and took on the sweetness of the onions and aroma of the roasted garlic.  This has to be one of the best dishes here amongst many great dishes.

Onto the sweets, we had the Cake of the Day, which was Pistachio Cake as well as the Saffron Ice Cream.  The cake looked fantastic and despite some harder parts on the exterior, the inside was moist and nutty.  Not too sweet and ate actually rather light with the fresh cream.  As for the ice cream, it was a touch icy, but plenty aromatic and purposefully sweet.  A nice finish to an absolutely delicious meal.  If you haven't been to Avishan, I suggest you do.  Sure, it is in Langley, but if you are heading out there, make it a destination.

*All food and beverages were complimentary for this blog post*

The Good:
- Delicious well-prepared food
- Well-portioned
- Nice people

The Bad:
- Dining space is small, so make a rez or you need to wait

 

Liuyishou (Burnaby)

Here I am again at Liuyishou in Burnaby.  This time around, I am trying out their AYCE menu for $39.99 per person.  That also includes one soup base for the table.  Currently, they are running a Halloween special where if you are a party of 4 and dressed in a costumes, you get one AYCE meal for free!  That effectively is 25% off.  So make sure you can round up 3 friends or family members!  This is only available on Oct 31st.  Remember though, since this is a Halloween special, you must dress up!  Also, if you say "trick or treat",  they will send out a free special dessert (available Oct 28th - Oct 31st).

Since I've been here so many times, it was nice to see some subtle changes.  Over at the Sauce Bar, they now have a refrigerated serving tray that features 5 different small dishes.  These include Mouth-Watering Chicken, Marinated Pig's Ear, Sliced Pig's Feet, Tofu Skin and Seaweed Salad.  All are very good and kept cold by the cooling trays.  The sauce portion of the station remains quite the same but there are now sliding sneeze guards.  Nice to keep things sanitary!

There is also a small selection of Hot Food that included Fried Mantou, Fried Chicken and Fried Egg Rice.  These are not merely throw-ins or for show, they are actually good.  The chicken is super juicy and the batter is crispy and light.  Fried rice is a bit greasy, yet is chewy and flavourful.  Adjacent, there are some DIY Grass Jelly dessert as well as some cantaloupe and orange slices.  The fruit is actually quite good being sweet and juicy.

Another welcome change is the serve-yourself Hot Pot Bar.  It consists of various noodles, vegetables, bean curd things, fish balls and tofu.  Obviously, this is added due to the introduction of AYCE.  This makes things easier for the staff as these items are easy enough for people to get themselves.  I personally like it since these are some of the items I like most and I could help myself to as many quail's eggs, bean curd sticks, corn and noodles to my heart's content!

For our visit, we ordered a good selection of what is available on the AYCE menu including the popular Beef & Lamb Ring.  Very cool to look at, but beware, you need to cook that meat fairly quickly or it will cook on the board.  Love that their Meatballs are freshly made including the beef and shrimp.  Another must is the Sliced Snakehead Fish.  Super buttery and moist.  One of the extra charge dishes is the Peppercorn Beef Tongue.  It is so tender and buttery.  Worth the $9.95.  Also worth the extra $4.95 is the Brown Sugar Sticky Rice Cakes.  Crispy on the outside with a soft chewiness inside.  The brown sugar is so sweet and rich.

On the topic of sweet, the free dessert that is part of the Trick or Treat promotion is the Deep Fried Yam Balls.  These are also delicious where the outside is lightly crunchy while the inside is soft with a chew.  These are sweet but not too much.  A nice little bite to end the meal.  So you might already know that I love Liuyishou and now that they have AYCE, it is even a better deal.  But try to take advantage of their Halloween special.  Remember to dress up!

*All food and beverages were complimentary for this blog post*

The Good:

- Affordable pricing for the AYCE

- Food quality for AYCE is the same as their regular menu

- Service is great (based on previous visits as well)

The Bad:

- Location is somewhat small, so less space and less selection of cooked items