Casavant

Generally, when a restaurant is awarded the Michelin Bib Gourmand designation, it indicates well-prepared food at a moderate price.  Now that is all fine and dandy, but in reality, some of these restaurants are actually still pretty pricey.  So to find a legitimate Bib Gourmand spot is genuinely difficult.  However, we were pretty excited about dining at Casavant.  Named after the grandmother of co-owner Matisse Deslauriers, it features head chef Charles-Tristan Prévost's precise execution of composed dishes for "good quality, good value cooking" as per Michelin.

We made it out for lunch and it was immediately apparent that the menu was reasonably priced.  Case in point, the Beef Tartare was only $17.00.  Now this was no ordinary beef tartare as it had a secret weapon.  That would be the smoked mackerel, which added a noticeable smokiness and that unmistakable fishiness (in a good way) of mackerel.  In addition to that, the base product was solid too with tender nuggets of beef dressed with the usual condiments including a mustard tang, silkiness of egg yolk and aromatic shallots.  This was topped with watercress, which provided some bitter brightness.

A bit more pricey, but still not expensive, the Pan-Seared Scallops were nicely prepared being properly salted and exhibiting caramelization.  They were still rare in the middle being buttery soft while also its briny sweet self.  All of these sat in a watercress emulsion which was slightly bitter, a touch sweet and bright.  I considered this to be only a complimentary flavour as it let the natural flavours of the scallop to shine.  We also found slices of apples, watercress and almonds in completing the dish.  Not sure, if the raw watercress was the best addition, but the vinaigrette helped take away some of the bitterness.

To completely illustrate the good value at Casavant, the Kenauk Trout was only $24.00!  Such a composed dish for the price of a burger at a chain restaurant (maybe you can't even get a burger for that price).  It featured crispy, well-salted skin which gave way to tender flakes of trout.  It was a bit rare in the middle, which was perfect.  With a buttery sauce, it sure seemed like a beurre blanc, but there was no white wine flavour, so maybe it was just a butter sauce?  There was a fennel puree, herb oil and sorrel to finish.

For myself, I had the Casavant Burger for $23.00.  Yes, for less than a chain restaurant!  This burger was excellent with a medium-rare well-charred patty.  Hence it was juicy, plenty fatty and super tender.  Great flavours with the meat, but the cheese and pickles, there was definitely complimentary hits of tang and cheesiness.  All of it sat within a soft brioche bun with plenty of aioli.  A very good burger at a great price.  A few salted potato wedges were included as well.

For dessert, we had the Coffee Cream Puff filled with ricotta and topped with candied orange rinds.  This was super light with a crispy coffee topping.  Inside, the ricotta was creamy and lightly sweet while spiked with coffee.  I thought the orange rinds on top provided a sweet bitterness that helped cut the coffee flavours.  As you can tell, we were rather impressed with the food at Casavant, especially for the price.  It truly embodies what a Bib Gourmand designated restaurant should be.

The Good:
- Excellent food
- Inexpensive for what you get
- Great service

The Bad:
- Small place, so be prepared to be friends with table neighbours

L'Express

Nearing 45 years old, L'Express is been a big part of the dining scene in Montreal.  It was originally the brainchild of Colette Brossoit and Pierre Villeneuve, who wanted to open an affordable spot for classic French fare late into the night.  Things have changed since then, but it is still reasonably-priced and open late.  It was recently awarded the Michelin Bib Gourmand designation that reflects its original mission as well as its current iteration.  Trying to fit in a visit at L'Express was fairly easy since they are open for lunch.

Compared to the bistros I've been to in France, L'Express really captures the decor, vibe and classic menu items.  We started with the Chicken Liver Pâté with pistachios, which was served in a fairly large portion.  It was rich and buttery smooth.  Nice sweetness and the aromatic hint of brandy made this really delicious.  Sure, it was probably full of cream and butter, but that is why it was so delicious!  I really didn't want to eat that much bread, but we dusted it off quickly.  Prior to that, we were delivered some Cornichons and Mustard.

Next, we had their classic Homemade Ravioli stuffed with veal, beef and pork.  The pasta itself was on point being thin but still having a nice chew to them.  In fact, the rebound from the pasta was some of the best I've had of late.  The filling was a bit crumbly, but tender with plenty of natural meat flavour.  To bring it all together, the reduced veal stock and mushroom sauce was silky and gelatinous.  It was full of umami and didn't need a lot of salt to be impactful.

Another must order here is the Veal Kidney in mustard sauce.  Okay, I'm a big offal fan and normally, nothing fazes me.  However, the kidneys in this dish were extra pungent and gamy.  Texturally, they were perfect being cooked through but still showing a bit of pink.  Hence, there was definite meatiness, but it ate tender and juicy.  The mustard sauce had a tangy sharpness complimented by the earthiness of mushrooms, gaminess of the kidneys and the richness of cream.   I would not recommend this to anyone who doesn't like gaminess.

We moved onto a few more dishes including the Quiche with leek, ham and emmenthal.  This was a pretty solid quiche where the egg was fluffy and light.  Inside, the balanced amount of ham provided not only some saltiness but a meaty chew.  Some brightness was provided by the leeks while the emmenthal added some cheesy sweetness.  The best part was the crust as it was light, flaky and buttery.  It really helped keep the quiche from being heavy and the texture was on point.

For the second meal in a row, we had the Hanger Steak.  This was cooked to somewhere between rare and medium-rare.  Hence, it was juicy, yet a bit chewier due to it being rare.  It was also very beefy, which was fine by us as it didn't need much of anything else as it was also well-salted.  However, the shallot butter was welcomed as it was aromatic and sweet.  The large pile of frites on the side were excellent being lightly crispy but plenty potatoey in the middle.  Nice creamy aioli on the side too.

For dessert, we had their famed Île Flottante with caramel.  This thing was huge but thankfully ate light due to the airy meringue "floating" on crème Anglaise.   I would say this was pretty sweet, with the combination of ingredients including the hard caramel dome.  Providing some sweet crunchiness, the almond brittle/granola was nutty and aromatic.  I felt this was good, but not really my thing.  It was impressive to look at and the crème Anglaise was good, but the entire thing was too sweet for me.  In general, L'Express does satisfy its core mission, providing competent food at reasonable prices.

The Good:

- Decent eats

- Reasonable prices

- Attentive service

The Bad:

- The kidneys were a bit too pungent for me

Naniwa Okina なにわ 翁

Wanting to go for something light, we decided to hit up Naniwa Okina in Osaka.  This Michelin Bib Gourmand spot is small and cozy featuring handmade soba noodles.  It was a bit of a walk from the Kitahama Station, especially in the scorching heat (in July).  Glad their A/C held up for the time we were there.  People are super nice there and they have an English menu.  They will walk you though everything!

Viv went for the most flavourful of the options in the Zaru Soba with Herring.  There was a strong fishiness to the dipping broth, but it was all good as it was appealing and delicious.  The herring itself was firm but not dry.  Obviously, the noodles were the best part being chewy, a bit gooey, yet not clumpy.  Good resistance on them and rebound.  After dipping them into the hot broth, they loosened up and had a silkier texture.

For my daughter, she went for the Duck Soba, which, like the herring, was full of meaty pieces.  Unfortunately, we found the duck to be a bit chewy and dry despite sitting in the the dipping broth.  However, the broth itself had plenty of depth, much like the herring.  It was full of umami, being also sweet and equally savoury with some duckiness.  I felt this equally flavourful compared to the herring, but just not fishy.

My son ended up with the Beef Soba which was probably the best of the bunch since the meat was plentiful and tender (they use Japanese black beef).  The dipping broth itself was much like the others having depth-of-flavour that was more savoury than sweet, but not salty.  Of course we found the usual umaminess that was partially influenced by the natural beef flavour.  This was the most balanced of the three dipping sauces in my opinion.

For myself, I went for a seasonal item in the Cold Oyster Summer Soba.  Yes, this was completely different than the aforementioned dishes, but it was intentional.  Yah, I really didn't get full considering the portion size but it was really refreshing for a hot day.  Definitely had that briny and sea-tasting oyster thing going on while the jelly offered up some tanginess.  I thought the texture of the cold noodles were superior to the steamed ones.  Nice chew and bounce to them.  At the end of the meal, we were served some soba water (from cooking the noodles) to get one last taste of the fresh soba noodles.  Overall, we enjoyed our meal at Naniwa Okina.  The noodles were great and so was the service.  Prices are definitely on the higher side, so be prepared to pay.

The Good:
- Chewy fresh noodles
- Dipping noodles great for summer
- Staff are helpful

The Bad:
- A little pricey

Song by Kin Kao

Here we go with another return visit to Song!  This is particularly significant because we ate here shortly after they reopened.  They were victims of a fire and were able to get up and running in just a month.  You will now notice that "Kin Kao" is prominently displayed above their doorway (paying homage to their original restaurant on Commercial Drive).  We had actually dined at Song earlier in the year, but I didn't blog about.  This time around, we had some pretty awesome new dishes and I really wanted to share!

I don't believe we've ever dined at Song and "not" have the Laab Wings.  These flats were split down the middle and hence were evenly deep fried.  The crispiness of the rendered skin was perfect while the meat was still moist and tender.  I really think everyone should prepare their wings like this!  Furthermore, the laab seasoning was more effective this way as more surface area was coated Hence, we got tangy, sweet, salty and spicy.  So addictive!

Probably the grandest-looking dish was the Papaya Salad with Soft-Shell Crab.  The salad itself was bright, fresh and texturally on-point.  With each bite, the crunch from the green papaya and carrots was pleasing.  Temperature was just right too.  There was a nice balance of sweetness, tanginess and spice which really tickled our tastebuds.  The soft shell crab was not merely for decoration as it added a light crunch and creamy briny-sweetness.

Another solid dish was the Thai Chili Tofu.  Sure, it didn't look like much, but I assure you, it was a textural and taste delight.  The core of the dish was the perfectly fried slices of tofu.  With the right firmness, the tofu was still soft and silky while holding up to the aggressive deep-fry.  It was crispy and robust which held up to the delicious garlicky and spicy sauce.  Some fried basil and bell peppers added aroma and sweetness as well.

One of the most simplest dishes we ordered was the Daily Vegetable Stirfry, which happened to be the Tong Choy or Stir Fried Water Spinach.  Unlike the Chinese version, this was not prepared with fermented tofu. Rather, we got some brininess from the addition of fish sauce as well as some small dried shrimp.  There was considerable wok hei which meant there was smokiness and intense caramelization.  We got some spice from the chili peppers too.  The water spinach still had crunchy stalks with tender leaves.

Another new dish that we've not had before was the Green Curry with Beef Shank.  Sure, we've had a green curry at Song in the past, but with the tender melt-in-our-mouths beef shank, it was a totally different experience.  There was much more body and robustness provided by the beef rather than chicken or fish.  For the curry itself, it was delicious as usual.  Lightly creamy and definitely briny, it had good spice.  To completely enjoy all of the sauce, multiple bowls of white rice would be ideal.

Of course we got the Pad Thai like we always do.  Moreover, we got it vegetarian-style as per usual.  Predictably, it was delicious as the balance between tamarind tanginess and palm sugar sweetness was on point.  Factor in the brininess saltiness of fish sauce and you have truly a wealth of flavours.  We couldn't forget about the wok hei either and the smokiness added depth.  Noodles were al dente and the dried baby shrimp on the top just added that something something to the dish.

Unexpectedly, the Kra Pao Beef arrived in big chunks of tender brisket rather than the ground up version.  Oh that was a nice surprise as the pieces of beef were so tender and had bits of tendon on them.  Texturally, they were an absolute delight.  Since they wok-fried the beef (that was already braised), it exhibited intense sweetness, smokiness and some spiciness.  The gai lan were vibrant and crunchy.

We had a really refreshing dessert in the Lod Chong Coconut Granita.  This was so light and refreshing with the sweetness of the corn being at the forefront.  But that gave way to the aromatic sweetness of coconut that worked well with the nutty and earthy sweet taro.  Really, the natural sweetness of the ingredients made this dish.  Overall, this was another delicious meal at Song.  I've never had a bad one here and it is no wonder they hold onto their Michelin Bib Gourmand year-after-year.

The Good:
- Impactful flavours
- Excellent wok hei
- Thoughtful execution

The Bad:
- It ain't cheap (I think they should be Michelin-Star rather than Bib Gourmand)
- Not the easiest place to find parking

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