Congee Queen

Having just landed in TO and having to drop off our stuff at the hotel, then needing to make the Jann Arden concert at Massey Hall, we decided to go simple for dinner.  On our way walking to Massey Hall, we considered a few options, but ultimately went to an ol' Toronto Cantonese standby in Congee Queen on Yonge Street.  This local chain sports 9 locations and dishes up large portions of Cantonese classics at reasonable prices.  They aren't known for their service, but hey, I got mostly decent servers on both visits.

Yep, we came here twice with the first time, we had to get their namesake.  We went for the classic in the Preserved Egg and Salted Pork Congee.  At first, I was a bit skeptical of how they diced the egg.  It was in little bits strewn throughout the congee.  The same could be said about the pork.  However, that meant each spoonful was loaded with both components.  That ensured we had the umaminess of the egg with the saltiness of the pork at full effect.  The congee itself was really good being thick, but not too thick, until the last drop.  It was well-seasoned too without being salty.

Going for another classic, we had the Wonton Noodles.  This was quite good with the wontons being plump and large.  The shrimp filling was meaty and had good brininess and sweetness.  There was enough seasoning and a touch of sesame oil.  Nice firm snap texture from the shrimp that was appealing.  The wonton noodles were bouncy with a nice chew.  The one part that could've been better was the soup as it was not as complex and aromatic as Wonton Hut.

Arriving as a huge pile, the Stir-Fried Vermicelli with minced beef and chives in XO sauce was really good.  Despite being so light and almost fluffy, there was barely any greasiness.  That was the result of good wok hei where things were cooked quickly at high heat.  There was some smokiness and definitely caramelization.  Seasoning was on point with some brininess and spice.  Textures were all there too including the chewy noodles, tender meat and crispy veggies.

We ended up with one more item in the Crispy Deep Fried Tofu Bites.  Another properly executed dish where the silken tofu was deep fried without falling apart (these are rather delicate).  Beyond the appealingly crispy exterior, the inside was classic silky and soft tofu.  There was enough seasoning on the outside in terms of salty pepperiness that we really didn't need to dip it into the side of mayo.  In fact, I'm not sure if the mayo was really needed at all.

Near the end of the trip, we went back to try a few more dishes including the Salted Fish & Chicken Fried Rice.  Once again, it was an enormous portion.  Even though the rice was beautifully wok-fried with a nice nuttiness and slight smokiness, the texture was not as chewy as I would've liked.  Despite that, it was still solid and none too greasy.  One thing that could've been better was the seasoning as the rice was not as salty as we would've expected.

With another rice dish, we had the Roast Pork and BBQ Duck on steamed rice.  Gotta say that the BBQ meats were quite solid.  This was especially true with the Roast Pork as it was the belly and hence was super buttery and tender.  It was well-salted and ate well on its own.  The crackling was crispy and not overly hard.  One of the best versions of this I've had in awhile.  As for the duck, it featured crispy lacquered skin that had fairly well-rendered fat.  The meat was tender and moist.

Our last dish was the classic Sweet and Sour Pork.  The portion size was somewhat normal here, but each chunk of pork was not.  Look at the size of those things!  Also, since this fried from raw, the meat remained moist and tender.  Some places par-fry the meat and the second go around yields something too fried and dry.  The sauce was balanced with equal parts sweet and sour.  Overall, we quite enjoyed the food at Congee Queen.  It came in large portions and was reasonably-priced.

The Good:
- Solid eats
- Large portions
- Reasonably-priced

The Bad:
- Service is hit and miss

Porter Reserve

Ever since I spotted Porter Air as one of my options when I visited Quebec City/Montreal/Ottawa in 2023, I was uniquely curious about them. Their pricing was reasonable and they operated out of the major airports. However, we ultimately went with Air Canada to keep things simple. Since then, I've heard much more about Porter and usually positive things. So I finally decided to try them out on my recent 2nd visit to Toronto this year. In fact, I went with Porter Reserve, which only costs a bit more but offers up many perks. I saved a bit more money by obtaining some gift cards from Costco. Essentially, it gives you 10% off your fare.

With Porter Reserve, it is basically premium economy on any other airline.  First of all, there are no middle seats on Porter since they do a 2-2 configuration on their Embraer E195-E2 aircraft.  There is 30 inches of legroom with their Porter Classic seats, which is similar to Air Canada.  With Porter Reserve, we had a whopping 36 inches of legroom which was welcomed for my 6'1 frame.  Not only was I able to put my personal item under the seat in front of me, my legs didn't reach that far, hence, I was comfortable for my entire flight.  The width of the seat is 18.3 inches, which is wider than most Air Canada offerings.

Other perks with Porter Reserve include dedicated check-in, much like business class for any other airline.  However, there was minimal lineup at the regular check-in though.  In fact, with all the self-service check-in kiosks at Pearson, people were on their way quickly.  I did enjoy the Expedited Screening as it was similar to Nexus where you could bypass the line.  Of course there is also early boarding, but since the plane isn't very big, that wasn't much of a need for it.  All passengers enjoy free wifi on the flight and I found it to be fairly decent, but it cutout a few times.  You also get 2 free checked-in bags in addition to a carry-on and personal item.  Be aware that even with Porter Reserve, there is not lounge access included.

For me, to make this relevant, I must talk about the included food options.  On our way from YVR to YYZ, it was a morning flight, so were served breakfast.  Before I discuss what I had, it is important to note that all of the food served on Porter is cold.  There are no hot options.  As an appetizer of sorts, we had the Poached Mango with lemon and lime (also some fresh blueberries too).  Nothing particularly amiss with this as the pieces of mango were tangy with only a mild sweetness.  Right beside, there was an Apple & Cinnamon Round Mini-Loaf.  Didn't mind this as it was pretty moist and they didn't overdo it with the cinnamon.  However, it was pretty sweet.

Onto the main course, we had two options including the Overnight Oats & Greek Yogurt Fruit Bowl as well as the Butter Croissant Duo.  Super thick and dense enough to plaster a wall, the oats and yogurt actually tasted great.  It wasn't too sweet and had the nice tang of the yogurt and sweetness of the fruit.  But ya, the texture was far too thick and gummy.  As for my croissant, they were pretty basic, but also had good flavour.  Inside, we found smoked turkey, cream cheese & chives spread, sundried tomato and baby arugula.  Nice combination of tangy, salty, smoky and creamy.

On our flight back from TO, we had dinner service and started with the Green Goddess Lentil Salad and Pumpkin Seed & Turmeric Mini Loaf Slices.  Salad wasn't bad with firm lentils with green & red peppers, cucumbers, grape tomatoes, kalamata olives and pickled carrot.  Lots of textures and flavours here including the creamy dressing.  The mini loaf slices were quite earthy due to the turmeric, but did have some sweetness.  They were moist and a bit crumbly.  Not my favourite, but not overly offensive.

For the mains, the two options were Riviera Deli Sandwich and the Asian Grilled Tofu Bowl.  For me, the sandwich was the better of the two since it had more flavour and the bread was surprisingly soft for being refrigerated.  Nice balance of sweet, salty and zesty.  As for the bowl, it wasn't bad per se because the dressing made everything taste good with a nice saltiness that was muted by some sweetness and acidity.  The tofu was medium-firm and wasn't offensive.

Other than the food, there was also a selection of drinks, which included alcohol.  Also, there was full-sized snacks sourced from Canadian companies.  Yep, we could take as many as we wanted, but I only took one as I was already quite full from my meal.  I didn't end up drinking any of the bottled cocktails, beer or wine.  I did get my fill of Diet Coke though.  Overall, we really enjoyed Porter, from the check-in, seats and service.  Food is a bit hit and miss, but appreciated nonetheless.  Next time, I'll try the Porter Classic and see how that will go.

The Good:

- No middle seats

- Good service

- Free wifi

The Bad:

- No lounge access with Porter Reserve

- Wish they had hot food, but I guess there are limitations

Upstairs Hot Pot

I'm sure most people have noticed the "pick your own ingredients" and get it weighed hot pot craze.  That started with Big Way Hot Pot locally and places like Malatown in California.  But before that, it was just traditional hot pot where we would order things to cook in a communal pot.  Then, in more recent times, we found the AYCE concept where we could order as much as we could eat at one inclusive price.  In between all this, we also had pre-constructed personal hot pots at various price points at places like Boiling Point.  That type of hot pot restaurant has gotten lost in the shuffle and it was quite the surprise when I found out about Upstairs Hot Pot in Richmond.

To stand out in the crowded hot pot landscape, Upstairs hot pot focuses on healthier broths that are naturally flavoured and not reliant on artificial seasoning or excess salt or MSG.  Furthermore, they specialize in Chongqing noodles and also bring some of those influences their hot pots.  However, the best thing about Upstairs Hot Pot is their pricing.  Their Green Sichaun Pepper Pot is on special for only $9.99.  Yes, places like Big Way are sexier but you might find it hard to get a meal for that price, unless you are get the lightest ingredients.  Really enjoyed this slow-cooked broth made from chicken, beef and pork bones.  The green chili offered up some brightness and mild spice.  Good amount of varied components that were not overcooked, especially the veggies.

Now you cannot do anything Chongqing without some Mala right?  Their Signature Spicy Pot is exactly that and can be had in a variety of spice levels.  They gave us a mediumish version since Mijune was with me and they didn't want to give a pregnant lady the max spice level.  LOL.  This was still flavourful though.  It was earthy with a low-rumbling heat and rich fragrance.  We could choose the main protein and selected marbled beef slices.  It also came with a variety of veggies and other meat products.  Definitely hearty and reasonably-priced for $14.99.

With any hot pot place, there will be the standard Rich Pork Bone Broth.  Perfect for those who do not like spice and just want something soothing and clean.  This one was definitely clean with a milky white appearance.  There was definitely a silkiness to it due to the collagen.  Seasoning was mild and it wasn't too salty nor sweet. It was just right.  We had the tender pork slices for this one and added (for an extra $4.50) some fatty beef slices too.  There was some clams by default in this and it provided a subtle sweet brininess.

Excuse this picture of the Tomato Beef Hot Pot as it seemed to focus on Mijune's tummy rather than the beef.  Anyways, this was our favourite being naturally flavourful without the saltiness sometimes associated with tomato broth.  It was tangy and richly flavoured due to the use of fermented tomatoes.  The beef was the best part as they used collagen-rich pieces that were cooked slowly, rendering the fat and ensuring the meat and tendon were melt-in-our-mouths tender.  

Now that was our favourite hot pot, but the best thing we ate was the Chongqing Noodles.  These handmade noodles had such a nice texture to them.  They weren't firm, yet they weren't too soft either.  Rather, they were silky with a gentle chew to them.  On top we found some braised pork as well as some mashed peas.  Once again, the spice level was fairly mild-to-medium with a certain smokiness and savouriness.  Really delicious and I urge you to go try this!  Overall, the food at Upstairs Hot Pot is prepared carefully and the ingredients are good quality.  Pricing is super reasonable and the portion sizes are enough for most appetites.

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

The Good:

- Clean broths that are not overseasoned

- Quality ingredients

- Those Chongqing noodles!

The Bad:

- The parking lot is usually packed and the time limit is too short for most of the spaces

- Dumplings are average

CHÉN Vietnamese Restaurant

Always love new spots opening up and especially in my hood since, even though I drive for food, it makes it a whole lot easier if I drive less!  So when we spotted CHÉN Vietnamese Restaurant opening up where Sushi UOmo used to be, it was at the top of my list to try.  We didn't get to it right away since we were busy getting ready to go to Japan.  Well, that didn't go as planned where Viv broke her leg early on.  That meant we were back in town to try the place out, including Viv.  She was in a bit of discomfort, but made it through the meal!

For those who don't know, CHÉN features Northern Vietnamese cuisine, so many things on the menu may not look familiar or may be a little different.  Take the Crab Spring Rolls for instance.  They looked similar to the regular type, but there was crab and loved to see them use rice paper as the wrapper.  We found these to be good with a nice crunch and a fluffy filling.  There was not too much crab in there, so it wasn't that noticeable.  If I had to compare, I like the ones at Crab Hot Lau more due to their size and big pieces of crab leg meat.

So you might be wondering if there is any difference between North vs South Vietnamese Bánh Mì Thịt Nguội.  Well, there are subtle differences such as less sauces and no butter mayo.  Instead, it is usually just pâté and sometimes, there is Maggi added to it rather than soy sauce.  This one here was minimalist but had all the usual ingredients.  The baguette was crunchy and airy while there was enough pâté to add umaminess.

The same minimalist concept applies to the Phở Tái Bò Viên as well with a lighter broth and only a garlic vinegar condiment on the side.  However, just like at Crab Hot Lau, they also have sriracha and hoisin just to please everyone.  I found the broth clean and actually quite flavourful but not salty nor too sweet.  The amount of noodles was a bit meager but did the job.  The meats were tender, but once again, limited in portion.

We also had the Bún Bò Huế and there was much more meat involved in that bowl.  Furthermore, the broth was tasty with hits of lemongrass, brininess and some spice. Loved that they included pork blood in this as many places do not (understandable since many people do not eat it).  There was no pork knuckle though, but once again, that would only appeal to a small percentage of diners.  A really solid bowl of BBH and I would gladly have it again.

Trying to go for something different, I tried a Hanoi specialty in the Bún Đậu Mắm Tôm which included sliced pork hock, fried young rice pork sausage, fried tofu, rice noodle bundles, herbs and a bowl of fermented shrimp sauce. If you can imagine, that shrimp sauce was the key to this dish.  It was super funky and briny.  This wouldn't be great for novices, but if you are into shrimp sauce, this was super delicious with different textures combined with also the lime, herbs and bird's eye chili.

Finally, onto a defaultish dish in the Grilled Lemongrass Chicken with 2 sunny side eggs.  Unfortunately, this was the one dish that could've been better.  The chicken was flavourful and had some nice grill marks, but it was dry and a bit chewy.  Portion size for the dish was good, but a bit more chicken would've been great.  Overall, we thought the food at CHÉN to be solid and a bit different being Northern Vietnamese.  Loved the decor and also the people there!

The Good:

- Something different than the usual Southern Vietnamese

- Generally good quality food

- Nice people

The Bad:

- Pricing is on the higher end

- Seating is a bit tight

Rendezvous Pub

Here we are back at Rendezvous Pub out in Langley, to sample some of their brunch items in addition to their classics.  For those who don't know, Rendezvous Pub has been around since 1983 and it was pretty much a traditional pub until it changed ownership last year.  The menu has gone through some changes and they are modernizing the place a little bit at a time.  We showed up on a Sunday morning and the place was pretty busy.

The reason for this is their brunch menu and the incredibly affordable RP House Special for only $8.00!  This came with 2 eggs, choice of meat, hashbrowns and choice of toast.  As you can see, the eggs were perfectly sunny side up while the toast was lightly brown but still crispy.  The ample side of hashbrowns were fried beautifully where the outside was crispy and seasoned whereas the inside was still fluffy.  The two sausage links had a crispy exterior with a meaty interior.

As much as the eggs in the Triple Meat Omelette were pretty much cooked through, the size of this thing combined with the generous amount of meat inside made this very hearty.  I would find it hard for anyone to actually finish this easily.  Just for good measure, there was a good amount of melted cheese on top too.  Add in the large amount of the same crispy and seasoned hashbrowns, this was a lot of food for $15.50.

The Blackstone Benedict looked great on the menu and at first looked even better when it arrived at our table.  From the properly toasted English muffins to the crispy bacon and fresh tomatoes, this had so much potential.  Yes, we found the same great hashbrowns too.  Creamy and rich, the Hollandaise was solid too.  So what was wrong?  The poached eggs were completely cooked through.  Their kitchen was pretty busy, so maybe just a one-off.

Onto the happy hour menu (it is all day Sunday), we had some of the Wings in both Salt & Pepper and Caribbean Jerk for $12.00 each.  Most places charge $20.00 for wings these days, so this was pretty inexpensive.  These were crispy with rendered skin.  The meat was a little on the dry side, but still ok.  I felt the salt and pepper could've used a bit more pepper.  The jerk was pretty tasty with very mild spice.

Originally, we ordered the Breakfast Poutine, but what came out was the RP's Poutine instead.  No matter, it was pretty good with crispy Cavendish-type fries (the starch-coated kind).  There was a considerable amount of gravy, which was fine by me.  It coated every fry with good viscosity and also a balanced saltiness.  There was also enough cheese curds where most of them were melted.  Yes, most people would prefer some non-melted pieces of cheese curds, but this was still fine.

Also on their happy hour menu, we found a selection of pizzas and of course we went for the Meat Lover's Pizza for $16.00.  This featured a thin crust that was decent, especially for a pub. It was crispy throughout and not cardboard-like.  On top, they didn't skimp with the tomato sauce, meat and cheese.  There was so much pepperoni, bacon and ham, there was not one bite without a mess of it in our mouths.  Tomato sauce was quite good being tangy and a bit sweet.

Going with another classic pub offering, we had the Fish & Chips.  This featured two beer battered pieces of cod and the same crispy starch-covered fries.  This was really good, not only for a pub, but good for even a fish & chips joint.  The fish was moist and flaky while coated with a thin and crispy batter.  It wasn't greasy at all and the batter was nicely salted.  The side of tartar was creamy and tangy while the coleslaw was refreshing being the vinegar version.

Being in a pub, one must also try the burger too, so we got the Southern Dynamic Duo featuring 2 beef patties with double cheddar, jalapenos, onion rings, bacon and BBQ sauce on brioche.  Yah, this was fully loaded and despite the patties being the generic frozen variety, it ate quite well.  The meat was juicy and still had a meaty texture.  This was so loaded with different textures and tastes, it was quite the flavour bomb.  We got some Garlic Parmesan Fries on the side, and they were pretty loaded with parm and came with garlic aioli on the side.

One of our favourite items of the meal was the Rueben.  Yes, this was not complex where it was about construction and the individual components more than anything else.  Well, they had all of the right things including corned beef, Swiss, sauerkraut and Dijon on marbled rye.  Yes, they didn't put Thousand Island dressing in this, but I prefer the mustard anyways.  Bread was a soft rye and had some nuttiness.  So overall, the food at Rendezvous Pub is pretty good with all things considered.  Pricing is reasonable and portions are large.  Maybe a few items could've used a few tweaks, but the place was pretty packed and I'm sure the kitchen was slammed.

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

The Good:

- Generally solid food

- Well-priced

- Large portions

The Bad:

- A few things could've been less cooked through

Published on Main

Here I am at Published on Main once again.  This is one of my favourite restaurants in Vancouver that include AnnaLena, Elem, Elisa, June and L'Abattoir.  Back in 2022, Published was bestowed the honour of being #1 on the list of Canada's 100 Best Restaurants.  I wholeheartedly agreed with that sentiment given that their OG menu items were on point and beautifully-plated.  For the next 2 years (2023 and 2024), Mon Lapin in Montreal was awarded #1.  I actually visited Mon Lapin in 2023 and despite being delicious, I wasn't sure if it was truly #1.  In 2025, it is now Pearl Morissette in the Niagara region being touted at #1.  Spoiler alert, I made my way out to their converted barn situated on a farm restaurant in June.  That will be posted soon.  For now, this is just my latest visit to Published, which currently sits #9 on the list.

So we started with one of our favs in the Chips & Dip.  This menu staple was missing from the menu the last time we were here since they could not source the right potatoes.  Good call because if it isn't up to specifications, take it off the menu!  With this version, I found the chips to be a bit thinner and lighter than before.  No matter, still really tasty potato chips (which were salted just right).  As for the smoked fish dip, it was creamy, chunky and full of smokiness and dill.  A seemingly simple item, but a must order.

We had the refreshing Dungeness Crab next with a cute crab on top.  The delicate crab sat atop some preserved tomatillo and was surrounded by cornichons, green olives, sungold tomatoes and sea asparagus with some fennel fronds.  All of this was finished off with a clarified gazpacho.  Lots of natural tomato flavour and brightness in this dish.  More tomato came in the form of Pan con Tomate on the side.  The bread was crunchy and a bit smoky while the tomato was bright, fresh and full-flavoured.

We them moved onto an OG menu item that has been there from the beginning - the Aebleskiver.  These pancake balls are unassuming but utterly delicious.  A bit crispy on the outside and plenty soft and pancakey inside, these were filled with stewed herbs. Full of aromatics and umami, these were tasty by themselves but ultimately, the herb emulsion completed the dish.  It was creamy and subtle, giving some much needed moisture to the Aebleskivers.

Just like the chips & dip, another must-order for me is the Kentucky Fried Maitake.  At first glance, one might assume these fried mushrooms are heavy and dense.  That would be completely wrong as these were lightly crispy and almost light as a feather.  The coating was beautifully seasoned with enough salt, pepper and spices.  However, the garlic scape ranch on the side was not just for show, it was creamy and bright with a slight sharpness.

Of course we need to get some veggies into this meal and we did with the Badger Flame Beets with golden beets.  Visually-appealing, the beets were sweet and a bit earthy while sitting on a tasty paste comprised of lemongrass, black vinegar and miso.  That really gave the dish a kick in the pants with sweet tang, brightness and rich fermented saltiness.  The whole thing was topped with shiso and sunflower seeds for extra herbaceous hits and texture.

We continued the vegetable theme with the Hispi Cabbage.  At first, the dish didn't look all that exciting, but we shouldn't judge a book by its cover right?  Well, the cabbage was excellent being firm, but cooked through and charred while dressed in a hazelnut mole and sat atop mucho macha salsa.  If you can imagine, this was a flavour bomb of nuttiness, earthiness, sweetness, bitterness and a touch of spice.  To finish the dish, we found some pickled onions and serranos which added crunch, mild heat and more tanginess.

The veggies didn't stop there as we also go the Summer Squash.  The slices raw zucchini were neatly arranged atop a tabbouleh salad.  Mixed within it, we found roasted squash and pickled patty pan squash and herbs. It was dressed in mega miso which was of course, full of rich fermented umaminess.  The delicate texture of the squash was still noticeable amongst the other ingredients while the raw zucchini on top (with lemon dressing) provided a bright bitterness.

I long for the days when the scallops with apple was on the menu, but the Roasted Scallop with sweet corn, 'nduja and lobster mushrooms sounded quite good.  In fact, it was excellent.  The scallops were seared beautifully with the centre still rare.  Hence it was naturally sweet with the extra caramelization on the external surfaces.  With enough savoury elements and a touch of spice from the 'nduja, the sweet corn was able to compliment the already sweet scallops in a balanced manner.

One dish that I was indifferent about was the English Pea Tortelli.  This really tasted how it appeared.  It was very green with the lovage being dominant in the pistou.  I'm sure that was intentional, but for me, I didn't get much of the peas. The pasta itself was firm and al dente, but it was a bit thick in my opinion.  Hence, it was dense and not delicate.  I did like the pickled ramps as it helped deviate from all of the green flavours.  Some added crunch on top was appreciated.

Moving along to the meat portion of the meal, we had the Sticky Pork Ribs.  These were fall-off-the-bone tender while retaining a meat texture.  It was glazed with a pickled fermented fig BBQ sauce which was money.  It was sweet, tangy and had a little something something.  On the side, we found a summer beans and sungold tomatoes dressed in a Maggi dressing.  I believe I've had this dressing summer beans last year and it was great!  Nicely emulsified, the dressing was creamy and full of umami and saltiness.

In addition to the ribs, we added the Summer BBQ Beef for good measure.  The tender slices of beef were meaty and quite lean.  It was slathered with a lacto paprika BBQ sauce which was savoury more than sweet with some tanginess and definite paprika vibes.  Underneath, there was some cheesy semolina grits where it was surrounded by spicy and crunchy brassicas in a calabrian garlic sauce.

Of course we had to get dessert right?  We went for the classic (from day one) Hay featuring aerated hay custard.  That light and barely there custard was mildly sweet and nutty.  It was complimented by the green apple granita as it provided that burst of tangy sweetness as well as a hit of cold.  The floral nature of the chamomile was also present.  Beyond the pretty flower petals, we had some crispy meringue to add some needed texture.

  

So our second dessert happened to be the newest dessert in the Elderflower featuring a rose curd on the bottom with an elderflower mousse and a yogurt sorbet with honey lemon verbena.  This was an appealing mix of floral, tangy and sweet with contrasting textures between the creamy curd and light mousse and firm top.  As per usual, when they bring you the bill, it includes some final bites in housemade jellies and caramels.  Once again, it was a fantastic meal at Published on Main.  It truly earns its place in the top 10 of Canada's 100 Best Restaurants and I personally believe they should stay there.  However, I still reminisce about the OG menu where they got to the top of the list.  Maybe one day they will get there again.

The Good:

- Solid meal with some surprising flavours

- The classic dishes kept on the menu are excellent

- Just enough service that it isn't obtrusive

The Bad:

- I did enjoy the meat dishes, but they do not hit the highs of the ones I've had in the past