Langer's Deli

We've been trying to visit Langer's for quite some time.  However, every time we have been in L.A., it just hasn't happened.  This time around, it was only Viv and I, without the kids.  Hence, we did a bit more exploring into neighborhoods that may be a bit sketch.  To be fair, we didn't feel that we were in danger anytime, even though we had to walk 4 blocks to Langer's.  I guess we could've just parked in their lot and get validated, but like most times, it was full.

We didn't have to wait long as there wasn't much of a lineup on the day we went.  We were seated right by the door, which was interesting.  The first thing we had was the Matzo Ball Soup which was fantastic.  Really enjoyed the chicken broth as it was definitely chicken-flavored and the sweetness really came through.  I could also taste the mirepoix with the celery being prominent.  The matzo balls were ever-so-fluffy and texturally-pleasing.

So I know everyone will tell you to order #19 which is the a pastrami sandwich with coleslaw, Russian dressing and Swiss.  However, Viv didn't want that and heck she wasn't going to be a lemming.  So she just wanted a basic Hot Pastrami Sandwich on rye.  Well, there was nothing wrong with that choice as the meat was super tender and literally fell-apart.  It had a smoky saltiness to it that was accented by the fattiness of the meat.  Add a bit of mustard and it was delicious.  Bread was good too being a light rye that wasn't too soft either.

For myself, I went for the #12 as in the Mixed Delicatessen with Corned Beef, Pastrami and Beef Tongue.  This also came with 2 slices of rye bread, pickles, veggies and olives.  So essentially, I could make my own custom sandwich with the supplied meats.  But I just ate the meats and bread separately.  I thought the corned beef was buttery, tender and a balanced saltiness with pickling spice vibes.  As for the beef tongue, we had a similar flavor profile except since it was fattier, there was a silkiness to it.

This also included a plate of Fries.  These krinkle-cut potatoes were fried until golden brown.  Beyond the aesthetics, they were hot and super crispy.  Inside, the steaming potato center was delicate and soft.  Really good fries.  In general, this was worth the visit, even if the area is a bit colorful.  Just mind your own business and you'll be fine.  I thought the pastrami was very good and brought back memories of Katz's except being more tender and less smoky.  Whatever the case, I enjoyed it and would come back again for more.

The Good:
- Super tender Pastrami
- Loved the light rye bread
- The fries are crispy

The Bad:
- Parking is validated but the lot gets full fast
- Neighborhood isn't pretty, but you'll be find during the day  

Song

Since there are so many new restaurants to try, it is hard for me to do revisits of restaurants, even if I love them.  However, there are a few you may have noticed that I do revisit.  Those include Published, Mauna Sushi, Chef's Choice and Song.  I don't even care if I don't get more content because the food is just so consistent.  So for the latest meals from one of the aforementioned spots is Song.  In fact, it was 2 consecutive visits in as many weeks where we tried some new dishes and also ol' favourites.

But before we even got to any dishes, we got started off with an Amuse Bouche consisting of a pineapple "spoon" that resembled the one we had at Baan Lao.  Not sure if it was comprised of the same ingredients, but this meatball had all of the same flavours including the sweetness of palm sugar and nuttiness of the peanuts.  One dish that is only on the happy hour menu was the Fried Corn.  This was super crispy from the rice flour and the pops of sweetness from the corn niblets as so appealing.  The side of sweet peanut chili dip added a bit of everything to the crispy corn.  This reminded me of the corn karaage I had at Yardbird in Hong Kong.

One of my favourite dishes at Song is their split wings.  I've had them many times, but they have changed it up where they are now sporting a different seasoning.  Now called the Laab Wings, these are still cut in half exposing them to a more even deep-fry.  The result is a crispier exterior and easier-to-eat format.  Now with the laab seasoning, the wings were spicier and appealingly tangy.  These were great both times we had them with a crispy flavourful exterior while the meat was still moist.

Right in time for the change of seasons, their new Thai Corn Salad with salted duck egg was a subtle flavour bomb.  I know that statement is an oxymoron, but really, it was not in-our-faces flavourful, but at the same time, it was super impactful.  The combination of grilled sweet corn, long beans and grape tomatoes, provided the textural canvas for the spicy salted duck egg yolk dressing.  I found it mildly spicy, but definitely had all of the umaminess of salted egg yolk.  Naturally, the sweet corn was the star of the show and since it was grilled, the sweetness was amplified.  Loved the crunch of the ingredients too.

We tried 2 more of their new salads in the Jasmine Blossom and the Green Mango Crab.  With Thai tonkin jasmine flower, minced pork and tiger prawns topped with cashew nuts, this was a fragrant concoction that had elements of a laab combined with jasmine flowers.  However, unlike a laab, this was a very mild-tasting salad.  I enjoyed the meatiness of the dish as well as the cold-water crunchy prawns.  However, I was wanting more acidity. 

As for the Green Mango Crab Salad, this was all about the Thai herbs.  I wouldn't use the word overwhelming, as there was enough of the other ingredients (crab, green mango, pomelo, lemongrass, cashew nuts and salmon roe) to somewhat balance the flavours out.  However, the saw leaf herb was prominent.  The whole thing was tossed in a coconut Nam Jim dressing served with Cha Plu Betel leaves.  So there was aromatics as well as a certain sweet, briny and spicy thing going on.

One of the best things to order at Song is their Tom Yum Soup.  At first glance, you might be wondering why it costs $50.00.  Well, first of all, it is enough for 4 people and second, it has 6 giant tiger prawns.  Lastly, the flavours are so on point.  It is medium-spiced with plenty of brininess to go with the big hits of lemongrass, kaffir lime leaves and galangal.  The tiger prawns are meaty with a sweet, briny snap.  Personally, I'm not a fan of the saw leaf herb on top as it is a bit too pungent.

Another new dish is their Seafood Pad Kapi with prawns, scallop, squid, sator bean, long bean and baby corn.  They were not shy with loading this up with plenty of seafood.  The squid rings were tender with a chew while the baby scallops were buttery and soft.  Prawns were meaty and cooked perfectly.  Veggies were on point with vibrancy and crunch.  However, the one thing we wished for was more impact from the seasoning.  It wasn't really all that spicy or anything.

On the other hand, the Mushroom Stirfry with Fried Silken Egg Tofu is one of my favourite dishes here.  The combination of mixed 

mushrooms, silken egg tofu, celery and green onions are bathed in vegan mushroom garlic oyster sauce and sesame oil.  Although subtle, the flavours are impactful with saltiness and aromatics.  Combine that with the earthiness of the mushrooms, there is not wanting for more.  Texturally, the egg tofu is so delicate while the crunchy wood ear provide a nice contrast.

From one tofu dish to another, the Thai Chili Tofu is remarkably different than the previous dish.  Employing firm tofu that is fried aggressively, we have slices that are crunchy and almost hard.  However, they are soaking in a spicy sweet & sour tamarind sauce with bell peppers.  Therefore, the texture gets a bit softer and of course the flavours are prominent with spice, tang and sweetness.  Add on the fried basil and shallots on top, and there is plenty of aromatics.

Off to some curries, we have 2 non-Vegan choices starting with the Crab Curry with chunks of blue crab meat in a Thai yellow curry.  This is a fairly mild dish where the creaminess from the coconut cream shines through.  It is aromatic and sweet which compliments the crab well.  Normally, crab can be lost in a curry, but they are able to keep it relevant by not making it spicy nor too strong in terms of the spices.  Naturally, this needs to go with rice and it comes with a bowl.

The other curry is the Jungle Chicken Curry with Morel Mushroom. This soup curry consists of chicken thigh, morel mushroom, wood ear mushroom and Thai vegetables.  It doesn't look it and neither does it taste spicy right away, but believe me, it does have a real kick at the end.  The morels are a real treat but not as noticeable in flavour as you might think.  The chicken is dark meat and it is cooked just enough so that it remains moist and tender.

Their classic Pad Thai is one of the best in the city in my opinion.  Lots of wok hei and caramelization leads to a smoky essence complimented by the tang from the tamarind and intense sweetness from the palm sugar.  You can add a protein to this dish, but I feel it is pretty good without it (but I do like adding the grilled pork cheek sometimes).  The noodles are chewy and flavourful without being too saucy nor clumpy.  The ample amount of seared firm tofu adds plenty of meatiness to the dish.

Lastly, to end off the meal, you can't go wrong with the Mango Sticky Rice where the rice is coloured by butterfly pea flower.  The rice is warm, soft and chewy with sweet coconut cream and young rice pop on top.  Nice crunchy texture to break up the softness.  Mango on the side is ripe and juicy.  These were 2 delicious meals at Song where the classic dishes delivered.  I felt the fried corn was fantastic and that salted egg yolk salad to be really flavourful.  Some of the other new dishes were fine, but maybe a little conservative in terms of seasoning.  Solid service as usual.

The Good:

- Their classic Thai dishes are on point

- Bold flavours

- Solid service

The Bad:

- Some of their new items need a bit more impact

Chupito

While going over the Vancouver Michelin Guide, I noticed there were a few restaurants that I have not visited yet.  One of which was Chupito, which admittedly, I had no idea existed and really where to find it.  It is actually located behind La Taqueria on Hastings in Downtown.  When I behind, I mean like outside facing the lane.  Yep, it is the strange location, interesting restaurant phenomenon again.  However, with all of the great reviews, I was going in with high expectations.

By looking at the picture of the outside, you realize that the whole thing is outside, so there is a Spanish/European vibe to it.  We were started off with complimentary Margarita Shots which were fruity and whet our appetites.  We got a few cocktails including the Coyoacan and Zipolite.  I particularly enjoyed the zipolite due to the fruitiness from the pineapple, lime and ginger.  There was a balanced amount of aged rum just to give it a something something.  With cynar, amaontillado, peach, palo santo and topo cinco, the coyoacan was strong enough without going overboard. Light peach notes kept it balanced.

Onto to the food, we started off strong with the Tostada de Atun with ahi tuna, ginger mayo, cucumber, green onion, soy sauce and fried katsoubuchi on a fried corn tostada.  Wow, this was so appealing on many different fronts.  First of all, the tostada remained crunchy despite all of the wet ingredients.  Secondly, it had a beautiful nutty corn flavour.  Furthermore, the tuna on top was supremely fresh and buttery.  Oh the flavours, they were so complimentary with the ginger coming through as well as the brightness of the green onion and the brininess of the katsoubuchi.

We had the Ceviche de Coco next featuring halibut, mango, cucumber, serrano, red onion, cherry tomato, basil oil and coconut with a side of tostadas.  I loved this dish as it was tropical and aromatic.  The creaminess of the coconut paired well with the tender halibut and also helped soothe the heat from the serranos and the acidity.  The drop of basil oil provided a layer of herbaceousness.  Of course the crunchy tostadas were a nice vessel for the ceviche.

Personally, I love corn on the cob.  I am especially enamored with Elote Asado aka Mexican Street Corn.  The well-charred corn was completely coated with sweet mayo, chili & lime and queso fresco.  Oh this was such a sinful indulgence but it was all worth it.  Each niblet burst with sweetness and was immediately flavoured with the butteriness of the mayo as well as the chili lime.  The plethora of cheese added even more creaminess.

Majestically-plated, the Torre de Mariscos sported layers of Hokkaido scallops, Blue Pacific shrimp, ahi tuna, cucumber, red onion and avocado topped with green onion, cilantro and fried katsuobushi.  For this version it sat in aguachile verde.  The freshness of the ingredients were the stars of the show here.  Scallops were sweet and buttery while the shrimp were properly prepared and had a snap.  Loved the aguachile verde as it was bright and didn't stand in way of the other ingredients.

Onto some bigger items, we had the Grilled Tomahawk Pork Chop with rosemary and yam.  We also had some warm tortillas served on the side (with diced onion and pickled cabbage).  The pork chop was beautifully seared on the outside with a flavourful crust.  The meat itself was moist and tender with the brine penetrating into the middle.  Sweet and charred, the yam was tender and delicious.

The pork chop was good, but the Pollo Asado was even better in my opinion.  The sous-vide half chicken was also grilled up nicely where the skin was charred and rendered.  Beneath that, the meat was super juicy and buttery tender.   That went for both the dark meat and the white meat.  Again, the brine penetrated the meat and there was no absence of flavour.  The accompanying broccolini was vibrant and crunchy.

For dessert, we had the Flan with caramel, crema de mango and basil.  We ended just as strong as the meal began.  Creamy with a slightly firmer viscosity, the flan was rich and only purposefully sweet.  It was aromatic and smoky from the caramel while the crema on top added some lightness.  The basil was somewhat of a welcomed surprise.  In general, the entire meal was a surprise.  Not that I wasn't expecting it to be good though.  I just didn't think it would blow me away.  It certainly did and I do believe this should deserve a Michelin-Star, not just Bib Gourmand status.

*This meal was complimentary for this post

The Good:

- Fresh ingredients

- Well thought-out and prepared

- Reasonably-priced

The Bad:

- Outdoor restaurant, so everything depends on the weather

Song (by Kin Kao)

So you might be wondering why I'm blogging about Song (by Kin Kao) again so soon.  Well, first of all, if you have noticed, it is no longer Song because if you Google that alone, you come up with the wiki page about music.  So for those who are unaware, Song is the second location of Kin Kao Kitchen hence the new moniker after the name.  For me at least, Song is much better than the original Kin Kao Kitchen on Commercial Drive.  Second reason I'm posting about the place is that I love the food and I had some new dishes which were very good.  This post is actually an amalgamation of 2 separate visits.

So without further ado, here we go into the food!  One of the must-haves here is the Lemongrass Chicken Wings.  These mid-wings are split right down the middle ensuring that they are crispy throughout with only a bit of moist meat on the bone.  Skin is completely rendered and the seasoning is impactful complete with fried lemongrass on top.  The side of spicy namjim sauce on the side adds the perfect balance of brininess, sweetness and herbaceousness.

I also love their Shrimp Toast prepared atop Fife organic milk bread.  Even though it is deep fried, the bread retains its soft and airy texture.  Naturally, the crispiness on the outside only highlights the contrast in texture when you bite into it.  The shrimp is sweet and bouncy and amazingly the bread isn't soaked completely with oil.  This is further complimented by the side of achat pickles that offer up acidity, crunch and sharpness.

I don't know why I keep ordering the Grilled Pork Jowl because other than the first time I had it, it hasn't been grilled enough.  I'm not even sure if this is on the current menu.  As you can see in the picture, it isn't charred very much, hence it is more like lightly steamed pork jowl instead of grilled.  Therefore, the caramelization isn't evident and the texture is just soft.  However, the spicy jaew dip on the side does bring the meat alive.

Another favourite of mine is the Pomelo Salad with crispy shallots, shredded coconut and cashews.  Unlike many other version you'll encounter, this one here is mainly comprised of juicy and sweet pomelo.  it is further amped by the dressing that has all of the goodness of fish sauce and plenty of sweetness.  The aromatics from the shallots and coconut are addictive as well as the nuttiness of the cashews and peanuts.

So is it excessive to pay $50.00 for a Tom Yum Prawns Soup?  Normally it is a rhetorical question but in this case, it really isn't that simple of answer.  First, this is big enough to feed 4 people and second, you really can't see the prawns hidden within it.  Those prawns are huge and beautifully cooked with a meaty crunch.  The soup itself is super impactful with lingering spice and brininess.  Lots of aromatics from the ingredients too.

Currently, they have the Grilled Spot Prawns (since it is the season).  These are simply grilled without anything on them.  For such a beautiful ingredient, there really isn't much you need to add.  The natural sweetness of the delicate prawns really come through and further enhanced by the kiss on the grill.  Then the spicy namjum sauce only adds some tangy and spicy cilantro hits.

So one of the must-have new dishes is the Stir-Fried Clams in a house chili garlic sauce with fried Thai basil.  There is no way to have this dish without ordering a bowl of rice or two.  The sauce is so savoury and addictive, you just want to keep shoving spoonfuls of rice into your mouth.  There is the sweetness of the palm sugar, the aromatics of the garlic and the kick from the chili.  Trust me, you will lick the plate.

I believe that their Pad Thai has to be one of the better versions in town with chewy noodles laced with a sweet tamarind sauce that also has some spice and brininess from the fish sauce.  It is nicely caramelized and features all of the good things found in Pad Thai such as pressed tofu and pickled turnip.  However, if you look closely (and taste), there are some tiny dried shrimp strewn throughout.  Small detail, but makes a difference.

Another must-order item at Song is the Squash Stir-Fry (but not sure if that is on the menu at the moment).  It is comprised of sliced kobacha and egg with garlic and mushroom sauce.  The textures in this dish are off-the-hook with the soft, yet firm squash interwoven with the fluffy egg.  Then you have the sweet umaminess of the sauce that is the beneficiary of caramelized palm sugar.  More aromatics are provided by the Thai basil.

Another dish that is full of umaminess as well as textures is the Mushroom Stir Fry with Fried Silken Egg Tofu.  Absolutely love the contrast between the crispy fried tofu with the delicate silkiness of the centre.  Then you add in all of the earthy mushrooms bathed in an mushroom oyster-sauce with garlic and you have subtle, yet impactful flavours.  Instead of the actual oyster sauce, this vegan version is less salty and much more aromatic.

For dessert, the classic Mango Sticky Rice is elevated with coconut cream, young rice pop and edible flowers.  For some colour, the sticky rice is spiked with butterfly pea blue, yet still is sticky and sweet.  Mango is ripe and delicious.  Simple, yet satisfying.  So yet another delicious meal at Song (by Kin Kao).  The place has earned its Michelin Bib Gourmand status with good eats and service.  As a Bib Gourmand, the place should be relatively inexpensive, but in reality, the prices do get up there.  However, given that the food is so good, I think it is worth it.

The Good:

- Impactful flavours

- Solid execution

- Attentive service

The Bad:

- Seating can be tight

- Prices can get up there (but worth it IMO)

Song YVR

My initial visit to Song YVR (formerly known as Kin Kao Song) was fantastic.  Subsequently, they were recognized as Michelin Bib Gourmand and it was to no surprise.  For those who aren't familiar, Bib Gourmand refers to restaurants that good quality and value.  That pretty much sums up Song as the food is delicious and although not cheap, the pricing is fair for the quality.  We love this place so much, we had to make a return visit to try some more dishes.

However, we went back to the well with the Lemongrass Wings that were split then deep fried.  This way, there was much more of a uniform crispiness and since they cooked much faster, they didn't dry out.  Hence, the skin was well-rendered and crispy while the meat stayed juicy.  Beyond the aromatic lemongrass, the side dip was key in providing acidity, sweetness,  herbaceousness and a slight kick.

One of the stealthiest dishes was the Pomelo Salad topped with crispy shallots and shredded coconut.  Juicy and sweet with a touch of bitterness, the pomelo was a treat by itself.  However, the aromatic and crunch of the shallots and coconut acted as a perfect textural contrast.  Hints of lemongrass and lime leaves complimented the already tangy, sweet and slightly spicy dressing.  Completing the whole thing was some cashews.

One of the best things to have here is the Tom Yum Prawns Soup.  It is served in a hot pot that almost brought the soup to a boil.  I say almost because it didn't and the soup was a bit lukewarm.  Despite this, the flavours really popped.  Beyond the expected hot and sour notes, there was plenty of aromatics and bite from the galangal, lime leaves and lemongrass.  Umaminess and saltiness was evident from the shrimp paste as well.  This was more of a stew than soup as it sported large and meaty tiger prawns, young coconut and oyster mushrooms.

Jam-packed with large and fluffy chunks of crab meat, the Crab Fried Rice was truly a real treat.  Although the jasmine rice was just a touch soft, it was still the beneficiary of high BTUs, hence it was nutty with caramelized flavours.  The addition of shrimp paste provided impact in the form of a fermented and rich saltiness to go with some brininess.  This was a considerable portion, but then again, it was $40.00.

Another must-order at Song is the Pad Thai.  We added grilled pork jowl as our protein for an extra $5.00.  Featuring their house tamarind sauce, the dish was rich with tang and sweetness.  The rice noodles were chewy and not clumpy.  There was enough sauce for impact and lubrication.  Pressed tofu and pickled turnip made this a very legit Pad Thai with all of the necessary textures as well.

So one of their newest dishes is the Beef Short Rib Stir Fry with fresh turmeric, peppercorns, chili, garlic sauce, mushrooms, eggplant, green beans and peppers.  Once again, the wok fry was excellent as the flavours were caramelized and there was no moisture on the plate.  The short ribs were meaty and had some chew.  As for the veggies, they were vibrant with a bite and plenty of texture.

One of my favourite dishes was actually vegetarian in the Squash Stir Fry featuring kobacha and egg with a garlic and mushroom sauce.  The texture of the squash was appealing where it was firm, yet still tender.  The ample amount of fried egg provided a complimentary texture.  Best of all, the umaminess from the mushroom "oyster" sauce was sweet and full of depth.  Okay, I can't tell you enough how delicious the food at Song YVR is.  I highly recommend the place and it definitely deserves its Michelin Bib Gourmand status.  Sure, it is not cheap, but what is these days?  Might as well eat something that is guaranteed to be tasty.

The Good:
- Expert wok skills, things are caramelized without excess moisture
- Pronounced flavours
- Not your ordinary Thai restaurant

The Bad:
- Dishes average around $40.00 each, so it is pricey. Worth it in my opinion though.