Sherman's Food Adventures

Desi Lounge

Ethnic cuisine at one point in time was purely associated with inexpensive, cheap and unsophisticated.  Many customers are looking for more memorable experiences with elevated cuisine and equally impressive decor, cocktails and service.  Of course, there are those who still want good value and there are plenty of choices for that.  It is especially important since the economy is still not quite there.  We've seen higher end Chinese proliferate the Vancouver restaurant scene as well as extravagant Omakase and even elevated Vietnamese.  Now we are seeing more and more luxurious Indian restaurants.  One of the newest is Desi Lounge in Downtown Vancouver.  Jackie and I checked the place out recently.

To illustrate the elevated cuisine at Desi Lounge, the best example of this was the Udupi Burrata.  Naturally, we don't see this soft fresh cheese in Indian cuisine.  But the chef combined that with Indian flavours with success.  The fresh burrata sat in a udupi-spiced smoked tomato puree, which was earthy, a bit spicy and full of fall-type flavours.  The smokiness did come through while the tomato tang as muted.  As much as garlic toast might seem like an odd accompaniment, it worked well with a contrasting crispiness while giving way to a soft airy centre.

Going with something more traditional, we had the Raj Kachori which was majestically plated.  It consisted of a large crispy semolina shell stuffed full of diced potatoes, red onions, yogurt, spiced chickpeas and tamarind & mint chutneys.  I've had this dish on numerous occasions and this one was definitely up there in terms of execution.  Potatoes were tender while maintaining texture, onions were crunchy and bright, chickpeas were flavourful with some kick.  Combined that with soothing yogurt and the tangy sweetness of the tamarind as well as the brightness and heat from the mint chutney, it was a flavour explosion in my mouth.


The Tandoori Chicken was another example of a dish that was elevated while still maintaining the integrity of the dish.  On that note, the custom plates really made a difference in the presentation of the food and it shows the effort they are putting into that part of the experience.  Sure, the chicken was plated nicely, but its execution was also flawless.  Each piece of chicken featured beautifully-rendered skin that was crisp and exuded the flavours of the marinade including earthiness, spice, sweetness and nuttiness.  The chicken itself was moist and succulent.

One of the most impressive dishes we had was the Tandoori Sockeye Salmon.  Many other fine-dining spots in town may not even execute a piece of salmon better than Chef Bal.  Featuring spiced and crispy skin, the salmon was beautifully prepared.  It was flaky and moist throughout despite being a leaner type of salmon.  The accompanying apple and pickle salad went well with the salmon with sweet crunch as well as an appetizing tanginess.  The mint chutney raised the brightness level even more so while adding a creamy heat.

Moving onto the curries, they were definitely more traditional, but in terms of flavour, the Bombay Seafood Delight surprised us.  In my experience with Indian seafood curries, I find that the flavour of the curry and seafood are usually mutually-exclusive.  For this one, things were incorporated that the curry were it was reminiscent of a seafood chowder but with Indian spices.  Definitely got the nutty earthiness as well as some spicy tanginess.  The seafood was just perfect with the sweet snap of the shrimp, tender crunch from the squid, plump butteriness of the mussels and tender bounce of the scallops.  Delicious!

Although Jackie isn't into lamb, I had to get my way and order the Lamb Rogan Josh.  I got the dish to myself!  Good thing too as it was also excellent.  Each cube of lamb was tender and the gaminess was quite mild due to the lean cut of the meat.  I found the spice level for the curry to be on point.  It had heat, but not to the point where I could not taste the other spices.  Definitely got the ginger as well as the sweetness from the cardamom as well as the fall-flavours from the cloves.  There was plenty of body to this with rich spices and warmth.

Moving onto some vegetarian dishes, we had the Kolhapuri Paneer Mushroom.  This was surprisingly spicy, yet that was just perfect for me!  Once again, it wasn't spicy for the sake of being spicy.  There was heat, but I could get the layers of spices as well.   Definitely got the nuttiess and earthiness as well as the aforementioned heat.  There was also background sweetness from the coconut.  I thought the plating of the mushroom and the paneer on top of the curry was neat as it allowed them to have more texture.  Also the dusting of spices on top concentrated the heat even more so.

I thought the Malai Kofta was one of the best curries amongst the ones we tried.  It was creamy and rich with a noticeable natural sweetness.  This was quite mild and we didn't find any particularly flavour to be more dominant than the other.  There was apparent nuttiness though which added to the creaminess.  Once again, we had some earthiness from the spices.  As for the potato and cheese kofta, they were light and not overly dense.  Nice soft texture while not mushy either.


Our last 2 curries consisted of the Malvani Chicken & Palak Paneer.  I found the chicken to be super tender while nestled in a thick and rich curry.  Definite aromatics going on with the coconut and noticeable spice too.  As for the Palak Paneer, it wasn't as dark as some other versions and it was also not as heavy.  The brightness of ginger really came through and although the spinach was cooked down, it still had a bit of texture.  The paneer were soft and squishy, just how I like it.


Naturally, we had some Garlic Naan to go with all the curries and it was solid.  The bottom was crispy and well-charred while the rest of it was soft with appealing elasticity.  Nice garlic essence to go with the ghee.  As much as we enjoyed the Garlic Naan, the Spinach & Cheese Stuffed Naan was outstanding.  One of the best versions I've had.  The outside was crispy with an aromatic nuttiness.  The naan was almost flaky while the filling was delicious.  I gladly ate this just by itself. 

Beautifully-plated, the Malai Ghewar consisted of a crispy nest of batter that was akin to fried honeycomb.  It was light and purposefully sweet.  On top, we found malai, nuts and berries.  This made for a refreshing dessert that was a good end to the heaviness of the curries.  Overall, the food at Desi Lounge is fantastic.  From the classics to the some more creative dishes, they were all prepared with care and did not lack impact.  Combined with the beautiful decor and reasonable prices, Desi Lounge makes for a night out that won't break the bank.

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

The Good:
- Delicious food with impactful, but balanced spice
- Beautiful decor
- Reasonable-pricing

The Bad:
- Parking is limited in the area

Moku Famous Hawaiian Barbecue

We all know where to get a bowl of poké when we need one.  It isn't hard to find a place nearby.  However, if you wanted actual Hawaiian cuisine, it becomes more difficult.  So what is Hawaiian food anyways?  For those who haven't been, it is combination of different ethnic cuisines.  In particular, Japanese, Filipino, Korean, Portuguese, Chinese and of course, Polyneisan.  I was super excited to try out Moku Famous Hawaiian BBQ out in Langley since they had plate lunches as well as other Hawaiian goodies.

So let's get right to it with a classic in the Spam Musubi.  As you can see clearly in the picture, the Spam-to-rice ration was 1:1.  Hence, this ate really hearty and was not longing for the salty butteriness of the evenly-seared Spam.  A balancing sweet and caramelized teriyaki glaze helped complete the familiar flavour-profile.  The sushi rice base was the right texture being soft while still chewy.  It bonded properly and did not fall apart even when picked up.

Going for the first plate lunch, we found the Garlic Shrimp with rice and mac salad.  These large and plump shrimp were lightly fried and tossed in a garlic brown butter.  The result was some nutty aromatics with some saltiness and a touch of spice.  It reminded me slightly of Chinese salt & pepper garlic shrimp to a degree due to it being fried.  However, with the butter, it was was richer in flavour.  Texturally, the shrimp had a moist snap and really benefited from the light crispy coating.

If you are looking at this picture and have your mouth open, it can mean that you are hungry and/or in awe at the size of the Kona Beef Ribs.  For $22.95, this was a huge amount of meat!  These massive ribs were coffee-rubbed, slow-cooked and slathered in mango BBQ sauce.  The result was some tender meat that still had plenty of natural texture left.  The coffee taste was there but not enough to make it bitter while the BBQ sauce was tangy and sweet.

Another popular Hawaiian dish that I personally love is the Loco Moco featuring rice topped with 2 beef burger patties and smothered with rich mushroom gravy.  A fried egg put the finishing touch on the dish.  I really appreciated the home-made beef patties which were meaty with a natural texture.  Not sure if you can tell by the picture, but the patties were large and thick.  With an appealing viscosity, the gravy was silky with the right amount of saltiness and umaminess.

By virtue of using either fresh rice or rice with too much moisture, the Spam Fried Rice was a bit wet.  Despite this, it still ate well due to the generous amount of cubed Spam.  The saltiness from the meat helped flavour the dish and also provide a buttery texture.  Also, the fat from the Spam added umaminess and aromatics to the rice.  The addition of veggies was both a blessing and a curse as it gave colour and texture, but it also added even more moisture.

We ended up sampling the rest of the meats with the Combo Plate that has a choice of 2 meats, 2 scoops of rice and mac salad.  The first plate consisted of Chicken BBQ and Beef BBQ.  As you can see, the chicken was beautifully charred with smokiness and sweetness.  The meat itself was still moist and juicy.  As for the beef, it was fairly thin and meaty in texture.  It was less caramelized than the chicken.  I like how they add some sauteed cabbage and carrots underneath.

The next Combo Plate featured the Kalbi Beef and Garlic Furikake Chicken.  This mound of food would be a challenge for one person to finish by themselves. A regular Combo Plate sets you back $25.95, but with Kalbi, it is an extra $2.00.  Worth every penny in my books as you get 2 meals for that price!  The short ribs were tender with a chew while being flavourfully sweet and savoury.  Crispy but tender inside, the chicken was sweet and garlicky with hits of seaweed.


Our last Combo Plate consisted of Spicy Mochiko Chicken and Kalua Pork.   Similar in texture to the garlic chicken, this version had a bit less sauce and indeed had a mild kick.  The Kalua Pork was moist and tender despite not looking so in the picture.  Flavours were subtle and mild with only a bit of saltiness.  Of course we had to try their Hawaiian Pog to wash everything down with right?  It was appealingly fruity and sweet being refreshing.  Overall, the food at Moku is fantastic  and served in enormous portions.  Pricing is completely fair and they even have party/family meals if you order ahead.  I think I've found my Hawaiian food fix in the Lower Mainland!  Normally, I would say something like "I will be back with the fam!" but I have already returned!  Had most of the same dishes and they were exactly the same except I got even more ribs that the first time, but it was bit drier.  Otherwise, it was an excellent visit and Moku will be in my regular rotation of restaurants!

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

The Good:
- Delicious
- Large portions
- Well-priced

The Bad:
- Parking lot fills up fast
- Maybe the rice in the fried rice can be drier

Bowland

When I first heard about Bowland in Maple Ridge, I was confused as to what it was all about.  Maybe I was having a dense moment, but if I had read it carefully, I would've figured it was Bowl + Land.  It hit me as I was walking up to the place, it serves Mexican-style bowls (with some Indian influences) and other related dishes.  As such, I knew this would possibly be healthier, especially paired with a smoothie.  Good thing too as eating out so much is usually quite heavy.

For their bowls, you get order a signature bowl or Build-Your-Own.  We did the latter with 3 creations starting with a choice between white or brown rice.  Then there are 7 choices for topping including meats, veggies and tofu.  We opted for Chicken, Steak and Butter Chicken.  There are choices for sauce ranging from mild-to-spicy.  I went for spicy in the chipotle.  Then you can top it off with a variety of items including cheese, fried chickpeas, corn and greens.  My favourite meat was the butter chicken since it had the most impact by itself.  Mind you, the other proteins were fine too but you needed a bit of sauce to kick up the spice level.  These were filling and enough for one person.

For those who don't want to take on a large bowl, but wanted the same components except for the rice, you can opt for either their Hard or Soft Shell Tacos.  You can chose between the 7 proteins including lamb, steak, chicken, butter chicken, falafel, tofu or veggies (not a protein but still a choice).  We opted for the Steak and Chicken for the tacos which was a good match as the meat was robust and impactful.  I personally love soft tacos more since it is easier to eat and doesn't shatter and fall apart.  However, I can see the draw of the hard tacos as it provides a textural contrast.


For those really on the go and do not have time for a bowl or tacos, the best option is the Burrito.  We chose the lamb as the protein in this case, hence due to its texture and flavour, it came through even with all of the other components.  It was good once again due to the fresh ingredients.  Something that was unexpectedly delicious was the Nachos.  The fact that they baked with cheese meant the chips became smoky and nutty.  Add in the melted cheese and everything else on top including chipotle and it was addictive.

To wash all of your food down, there is a selection of healthy Smoothies including Green (kale, spinach, mango, banana, pineapple juice & frozen yogurt), Mango Delicious (pineapple juice, mango & frozen yogurt), Banana Berry Blast (strawberries, banana, pineapple juice & frozen yogurt) and Chocolate Whey (almond milk, peanut butter, banana, chocolate vegan protein powder and frozen yogurt).  As you can see, the components are few and straight up simple.  Therefore, each smoothie tasted natural and lightly sweet.  I enjoyed the Mango Delicious the most as it was tropical tasting with tang and sweetness.  If you wanted something a bit more nutritious, I can see the Green doing the trick while still tasting fruity.  Banana Berry Blast was a bit more mild-tasting compared to the others and thicker.  However, the thickest was the Chocolate Whey and it was also the heaviest due to the components.  This was more like a protein shake and great for those who want to drink a meal.  Overall, the food at Bowland isn't complex nor fancy.  However, the food is inexpensive, fresh and relatively healthy.  A good alternative to hitting up a fast food joint.

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

The Good:
- Fresh and tasty
- Inexpensive
- Relatively healthy

The Bad:
- Ingredients are repetitive for various items, but they do eat very differently

Goldie's Donuts & Bakery

It is surprising that for a food city like Vancouver, we do not have a wealth of donut shops.  Is it because we are super health conscious?  Or is it that we don't like donuts?  It surely cannot be the latter right?  I mean, we can name off the usual suspects such as Lee's, Mello and Lucky's.  Sure, there are more, but I won't list them all. Actually, we are going to lose Cartems...  Anyways, It just doesn't seem like there are enough in relation to other cities.  So it was with a lot of enthusiasm that we drove out to Horseshoe Bay to check out Goldie's Donuts & Bakery.


So for those who don't know, Goldie's is named after the owner's golden retriever.  There is even a large stuffed Goldie in the shop!  As for their wares, it is for all to see when you walk in.  They boast a variety of brioche donuts with many different fillings.  We started with a trio featuring Matcha Cream, Frosted Flakes Cereal Milk Cream and Strawberry Milkshake.  The donut itself was definitely fluffy and had a moist texture without being wet.  Pretty solid brioche if you ask me.  The fresh cream fillings were light and only semi-sweet.  I would've liked powdered sugar over granulated sugar personally but what do I know as other places have the same sugar on these donuts.

They also have a selection of baked good including the Infamous Korean Salt Bread, Strawberries & Cream Cronut, Blueberry Scone and Ham & Cheese Croissant.  The salt bread was like a soft dinner roll but with a noticeable saltiness.  We found the croissant pretty decent where it shattered and was buttery.  As for the scone, it was quite good with plenty of blueberries and blueberry jam on top.  Texturally, it was firm on the outside and fairly fluffy on the inside.  Cronut was crispy with fresh cream in the middle.  It was light and airy.


We got a few more filled donuts in the form of Mocha Tiramisu and Chocolate Cream.  These were the same cream-filled brioche donuts which were excellent.  I liked these even more so because they were coated with powdered sugar and cocoa powder.  Texturally, that appealed to me more than granulated sugar.  Both were good being just sweet enough.  There was also some special donuts in the form of Dubai Chocolate Donuts in Peanut Butter, Pistachio and Triple Chocolate.  I tried all of them and my favourite was the pistachio due to the nuttiness (also it is the original).  Loved the crunch within all of them from the knafeh and of course the rich layer of chocolate on the outside of the brioche donut.

Goldie's also has an array of specialty coffees that are just as appealing as the donuts.  We had a selection including Oreo Cream Mocha, Matcha Cream, Cream Latte, Almond Cream Mocha and Nutty Cloud.  All of them were purposefully sweet, aromatic and creamy.  However, my favourite was the Almond Cream as it was nutty, chocolatey and went down easy.  Oreo Cream Mocha was solid too since it wasn't as sweet as it sounded.  Definite Oreo vibes with the dark chocolate cookie taste without the sickingly sweet creme.  Overall, the things we tried at Goldie's was top-notch and made with care.  Baked goods and donuts are high-quality and so are the drinks.  Best of all, the location is prime with a beautiful view and quaint vibes.  If you are ever in Horseshoe Bay, give them a try!

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

The Good:
- Quality products that are carefully made
- Things are sweet, but not crazy sweet
- What nice location

The Bad:
- Parking might be a challenge on busy days

Bangkok Blvd

As if we didn't have enough Thai food already with all the great stops in Portland and also Bai Tong in Redmond.  However, our last food adventure brought us out to Edmonds and a little place called Bangkok Boulevard.  Located in a former Dim Sum spot, we were a bit skeptical when we first walked into the place.  However, our initial judgments would be a complete misnomer.  Just sitting there, we could smell the wok hay and the food being prepared for takeout orders.  I think we were going to be in for a treat!

To kick things off, we started with the Pad Kra Praw.  From this dish forward, we knew we were in for a fantastic meal.  The smell and aroma emanating from the dish was intoxicating.  There was caramelized sweetness, smokiness and umami.   Loved the tender bits of ground pork combined with bell peppers, onions, green bean and bail.  Naturally, this went well with the side of nutty and chewy rice with a fried egg added for another $2.00.  As you can tell, this was a generous portion.

Talking about going well with rice, the Eggplant Chili Sauce with shrimp was equally good.  Exhibiting the same wok hay that ensured smoky nuttiness as well as intense sweetness, this need a bowl of white rice.  The eggplant was cooked through yet still maintained a firm exterior texture while being soft inside.  As for the peppers, they were still firm and quite smoky from the wok-fry.  The properly deveined shrimp were buttery and had a sweet snap. 

It was pretty anti-climatic when the Pad See Ew hit the table.  The smell and aromas were intoxicating with brininess and smokiness wafting around us.  By looks alone, we could tell since there was some charring with the tofu and noodles.  This meant that each bite was caramelized and the intensity of the savoriness made us want to eat more and more of the dish.  The noodles were slippery and had an elasticity to them while the gai lan was still vibrant and crunchy.

Bringing the aromatic smells few notches, we moved onto the Pork Congee featuring meatballs, onsen egg, ginger, green onions and white pepper.  Even though this was supposedly less impactful due to it being rice porridge, it was absolutely delicious and on par with the rest of the dishes.  Thick, yet still drinkable, the congee base was sweet and savory with depth.  Those meatballs were tender, bouncy and full-flavored.  Adding an onsen egg, it afforded some extra silkiness.

Staying with soupy things, we had the Braised Chicken Noodle Soup.  This was a gigantic portion of braised chicken wings.  They were super plump with tender meat and buttery skin.  Personally, I'm not a huge fan of flabby skin, but in this instance, it worked for this bowl of noodles.  As for the broth, it was silky (like texturally) with the taste of duck for some reason.  I'm sure it was the chicken braising liquid, but it had duck vibes possibly due to the star anise.

Featuring a deep fried soft-shelled crab on top, the Pad Pong Karee sported a dry curry with chili paste, curry powder, half & half cream, egg, onions, bell peppers and celery.  As you can see, this wasn't completely dry, so another bowl of white rice would go well.  I found the flavors to be a bit more concentrated as such with creaminess.  The veggies were still crunchy while cooked through.  I really enjoyed the crunchy soft-shelled crab with a custardy interior texture.

We ended the meal with the Black Sticky Rice Pudding.  Sitting in sweet coconut cream, this was the perfect ending to a fabulous meal.  Sure, I would've liked some mango sticky rice too, but not really the season for it!  This black rice pudding was appealingly glutinous and semi-sweet.  It had great mouth-feel and the coconut cream added plenty of aromatics.  Interestingly, with all the excellent Thai food we had on this trip, the best one was the last one.  Didn't expect a little Thai restaurant in a strip mall in Edmonds would be so good.  Well it is and go check it out if you are in the area!

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

The Good:
- Really great wok hay that translate into some smoky and caramelized flavors
- Reasonably-priced
- Fair portions

The Bad:
- Parking lot can be rather full

Ono Poké (Edmonds)

With the proliferation of poké joints on the mainland, it has been increasingly difficult to get excited about them.  It doesn't help the cause when some places pass off seafood salad as poké.  Hey, I have no problem with that, but it makes it hard to get something authentic and more basic.  I'm a big proponent of fusion and pushing the boundaries, but sometimes I just want the real thing.  That brought us to Ono Poké, specifically the Edmonds location in Seattle.

If you look at the regular sized Poké Bowl with 2 protein options, we only have fish, edamame and some imitation crab salad on a mix of sushi rice and salad.  The simplicity in this allowed for more fish and less filler.  This was a mix of Traditional Limu Ahi and Tamari Garlic Salmon.  Each scoop had a cube of fish in it, so not only was there the buttery texture of the ahi and salmon, there was also the taste of sesame oil, garlic and ginger.  The ahi had a bit of spice to it.

Something a bit different, we tried the Nachos with Spicy Sambal Ahi, seaweed salad, bonito flakes, nori and a good amount of spicy mayo.  Although I personally would've preferred wonton crisps, the chips that they used were fairly light and crispy, which matched well with the tuna.  This was so addictive as I couldn't stop eating them!  Something about the spice from the tuna, sesame oil, umami from the nori and creamy heat from the mayo with the chip made this work.

Looking more like the sides of a Plate Lunch, it was actually the Poké Moco.  This was essentially layered poke within sushi rice and topped with furikake.  It was further enhanced by some mac salad and edamame.  So this had the same components of the poké bowl except with more rice and no mac salad (although you can add that to the poké as well).  So with the extra rice, this ate more like a sushi bake (without the baking) where the rice was more prominent.  Interesting, but I would stick with the regular bowl.

If you didn't want raw fish, then there was another option in the Kalua Pig Plate Lunch.  We got this in regular size once again, because the large is enormous!  The pork was legit being fall-apart tender while exhibiting background hints of smoke, saltiness and sweetness.  They didn't skimp on the amount of it as they piled it high on top of the sushi rice.  I swear there was more pork than rice!  It also came with a side of mac salad.  I found the mac to be fairly firm with a sweet creamy dressing.

We ended up also ordering the Surf n Turf so that it would offer up the best of both worlds.  As you can see, this came in a large portion which could feed 2 people if they weren't too hungry.   The combination of hot and cold made this a different experience for sure, but once again, I would go for the regular poké bowl as I liked it the most.  In the end, we came away impressed at the quality and authentic nature of the food.  It reminded me of my visits to Hawaii (especially the big island).  Would totally come back here, my kids would love it!

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

The Good:
- Straight-up poké that is done right
- Enormous portions
- Nice people

The Bad:
- Not much you can do with the compostable containers, but they don't stand up to what is inside it. Just be careful when you take out.

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