The Farmhouse

Tucked away behind Kingsgate Mall on E. 10th, there is a rustic spot dishing up Italian fare with the influence of West Coast ingredients.  The Farmhouse is headed by Top Chef alum Curtis Luk, who is the Executive Chef and General Manager as well as Head Chef, Laura Messinger.  We dropped by to experience their brunch service in their secret little garden patio at the back.  Such a gorgeous space to enjoy a meal with friends, family or a date.

Now a gorgeous space is not the most important thing here.  We need to talk about the food right?  Well, we got the whole menu and I immediately went for their newest item first - Peaches & Cream Waffle.  Beyond it's enticing appearance and plating, this was actually my favourite dish.  The large waffle featured crispy and aromatic edges while being complete doused in peach compote, fresh berries and whipped cream.  The fruitiness and freshness really came through and this was especially great since it was just sweet enough.

My next favourite item was the Spaghetti alla Carbonara topped with a perfectly poached egg.  Once mixed with the firmly al dente pasta, the richness of the egg yolk, parmesan and bacon fat provided a sinfully silky saltiness that helped flavour the dish.  I liked how there was enough moisture to coat each strand of pasta without having too much of it.  This kept things from being dry.

The other pasta offering on the brunch menu was the Calamarata al Pesto di Pistacchi.  Featuring large tubes of pasta, this was also quite delicious.  The pesto had a bright herbaceousness with the unmistakable nuttiness and aromatics of pistachio.  There was the silkiness of EVOO and saltiness from the cheese which was appealing.  The only thing that would made it even better would be a bit more pesto.

Interestingly, one of the simplest dishes was also quite good.  The Burrata on toasted house sourdough was more like an appetizer for me (but I'm sure would be more than enough for someone else), yet it was truly appetizing.  It had something to do with the confit tomato as it added a fresh and bright tangy sweetness.  Naturally, this complimented the creamy burrata perfectly.  The sourdough had nice chew beyond the crispy exterior.

Onto their Benedicts, we had three of them including the Shrimp Scampi Benedict.  Not sure what kind of shrimp they were using, but look at them, they were more the size of prawns!  Garlicky and buttery, the prawns also had the desired sweet snap texture.  On top, we found perfectly runny poached eggs with fully cooked egg whites.  The silky and rich Hollandaise was buttery with spot on seasoning.  All of this was served on soft house focaccia.

We tried the other 2 bennies that featured Marsala Mushroom and Roast Porchetta.  I liked how there was a wealth of mushrooms that were beautifully sauteed and not dripping with residual moisture.  They were well-seasoned and took on the aromatic sweetness of the marsala.  As for the porchetta, it was a seared slice of fatty pork that was succulent and nicely caramelized.  Definitely a sinful piece of meat!  The side of spiced fingerling potatoes were crispy with a creamy centre.

Although it didn't look like much food, especially with it all crammed into a rectangular loaf pan, the N'duja & Fennel Sausage Hash was definitely fulfilling.  With the same hearty spiced potatoes mixed with meaty and spicy crumbled sausage, this was zesty and full of body.  There was some mild tanginess provided by the tomato base.  Of course, with the addition of runny poached eggs and silky Hollandaise, this hash was probably the most heavy item we had.

Our last dish was the Baked Polenta with glazed pork belly and poached eggs.  Again, this didn't look like a lot of food, but with the slabs of tender polenta underneath, this was filling.  Really enjoyed the buttery pork belly and of course the runny yolks for the eggs.  Interestingly, this one didn't have any Hollandaise, but really, it could've of used it.  Overall, the brunch service at The Farmhouse is really good and it is a special experience, especially when seated at the back patio.  Great vibes and good food!

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

The Good:

- Well-prepared dishes that are delicious

- Love that patio

- Low key vibes

The Bad:

- A little hidden with limited parking

Feel City BBQ

For all the Chinese food that is available in the GVRD, the dominant cuisine is Cantonese.  Much like the dominant Indian cuisine is Punjabi, this is due to the predominant immigrants from a specific region into the Lower Mainland.  We get a smattering of Shanghainese, Taiwanese and Northern Chinese here, but something that really is under-represented the food from the Xinshiang region of China (aka Uyghur cuisine).  Influenced by the travelers along the Silk Road, there is definitely Muslin influences.  Recently, I was invited to try out one of the few places that serve this type of food, Feel City BBQ, along with Maggi and Grace. 

We were started off with the Red Willow Lamb Skewers.  Much like the ones I had at Beijiang, the use of real sticks added a nice visual.  Did it add more smoky wood flavour?  Possibly, in the faintest of background finish.  As for the lamb itself, the seasoning was balanced with just enough cumin and a bit of spice.  The lamb was tender, surprisingly lean and cooked just enough.

Next, we were served the Sesame Oil Free-Range Chicken that featured chilis and Sichuan peppercorns.  Even though the dish looked spicy, it really was mild with only intermittent hits of heat and numbingness. I didn't mind that it wasn't too spicy because often, food can be too hot and we don't get any of the subtle flavours.  This I did with the aromatic sesame oil and the natural flavour of the chicken itself.  The chicken was prepared well too being gelatinized and lean due to being free-range.

Now, we can't be dining on Xinshiang cuisine without having their signature item can we?  So yes, we were presented with the Big Plate Chicken consisting of bone-in chicken, potatoes and peppers.  Once again, this was a mild version of the dish where I could've possibly used more spice.  However, it wasn't as if there wasn't enough inherent flavour either.  There was a good balance of aromatics, sweetness and saltiness.  The chicken was also free-range, so it was more lean, yet still tender.  Loved the classic belt noodles underneath as they soaked up all the flavours.

The most striking item we had was the Smoked Lamb on a metal rack.  It was exactly that with various pieces of lamb smoked directly skewered on the rack.  They were fatty and super tender, literally melting in my mouth.  Good lamb flavour without being super gamy while the side of chili flakes, cumin and onion allowed us to customize the taste.  We were provided gloves to eat this as it got rather messy.

We finished of our meal with Yogurt with honey and nuts.  For those who haven't tried this before, consider it plain yogurt that is very tart and devoid of sweetness.  Hence the addition of honey on top.  Even with that, this was probably needed even more honey as it was extremely tangy.  Mind you, this was probably the intention as it was a good soothing end to the meal.  Overall, the food was good and interesting enough for me to consider coming back for.

*All food and beverages were complimentary*

The Good:

- Unique food, not only because of the presentation, but the scarcity of Uyghur cuisine

- Modern and spacious dining space

- Well-prepared proteins

The Bad:

- On the pricier side, but portions are large

Lift Bar & Grill

Believe it or not, I've never dined at Lift Bar & Grill before.  Yah shocking right?  I guess every time I've ever planned to go (and this is going way back), I ended up heading elsewhere.  In fact, I think I've been to every restaurant that has occupied the nearby location of the former Verde, but haven't sauntered over to Lift.  Well finally I got the chance armed with a certain amount to spend (In fact, I more than doubled that amount, so this is only a partially comped post).  Love the location of the place right in coal harbour and also the free underground parking is a real bonus.

Since we got there in time for Happy Hour (takes 20% off certain menu items),  we decided to go for a dozen Oysters on the half shell served with horseradish, lemon, mignonette, hot sauce and cocktail sauce.  These were Royal Miyagis which were fresh and well-shucked.  As you can tell from the picture, they were plump with quite a bit of oyster liquor.  As a result, these were sweet and briny on their own, but for me, I like a little horseradish and a squeeze of lemon.

Before we got to the other items we ordered, we were presented with an Amuse Bouche consisting of a scallop sashimi atop a slice of cucumber, masago, ponzu and yuzu.  Sometimes simplicity leads to the tastiest things and this was an example of that.  The fresh sweet scallop was highlighted and there was just enough yuzu and ponzu to provide brightness and saltiness.  Great little bite.

Now onto the other dishes from the Happy Hour menu...  I had my eye on the Humboldt Squid when I first checked out the menu online.  This featured large pieces of squid battered and fried until crispy.  It was tossed in Szechuan pepper salt and topped with jalapeno and green onion.  I thought the squid was super tender while retaining a bite.  There was definitely some spice, but some more salt would've added more punch.  With a squeeze of the lime wedge, things did liven up.  The tangy tzatziki also provided more brightness.

Even though it was one of the heaviest items on the HH menu, we didn't hesitate to order the Chorizo Mac & Cheese

featuring fresh spicy chorizo, mascarpone cheese sauce, elbow pasta and chives.  I enjoyed this as the pasta was al dente and there was plenty of cheesiness in terms of flavour and texture to go around.  This was rather creamy unlike some versions that are "floury".  I found the cheesy funkiness was apparent, which meant there was enough cheese used in the sauce.  As for the chorizo, it was indeed fresh being soft and juicy rather than dry.

Probably the best dish of the night was the Nova Scotia Scallops in a bacon butter sauce and topped by potato crisps.  As you can clearly see, the scallops were beautifully seared and caramelized.  Beyond that, the scallop itself was large, fresh and buttery soft.  It was just barely cooked through, which preserved its natural sweetness and texture.  The bacon butter sauce was subtle enough to not overshadow the wonderful scallops.

At first, I was wondering why the Red Crab Cakes were $29.00.  Well, it was very apparent that the cost was well worth it.  The 2 crab cakes were enormous and stuffed full of fluffy crab with little filler.  The outside was crunchy yet light and topped with crispy capers.  We felt that the red onion was not necessary as it took away from the delicate crab.  However, that was the only thing we could pick at as the crab cakes were delicious.

Next up, we were presented with a bonus dish of sorts.  The Crusted Pacific Octopus was from their Dine Out menu and I actually wanted to try it (I guess they read my mind).  The octopus was sesame and nori crusted and accompanied by braised zucchini, broad bean-avocado puree and roasted tomatoes.  The octopus was tender with a background chew while the batter was crispy.  The tomatoes were key to the dish as it provided pop and acidity.

The octopus was not the only Dine Out dish we sampled.  We were also served the Duck Confit Crispy Salad with fresh lettuce, crispy noodles poached jellyfish and plum dressing.  Even though this had a particularly Asian flair, it still had its own personality.  The duck practically melted in my mouth and featured fully rendered skin.  It was unlike Chinese-style duck, yet fit in seamlessly with the Asian flavours such as the sweet and tangy plum sauce, delicate jellyfish and crispy noodles.  This was really delicious and hope it stays on the main menu.

We ended up trying one more sample version of their Elk Escalope, also from the Dine Out menu.  It sported a cherry compote with foie-truffle jus served in halved vol-au-vent.  Normally, elk is so lean, it can be rather tough.  This was prepared medium-rare and was fairly tender.  It was only mildly gamy where it had a nice flavour on its own.  I found the cherry compote to provide a natural sweet compliment to the meat and the foie truffle jus was luxurious.

Back to the main dinner menu, we had the Sea Bass with salsa verde, red rice and winter vegetables.  First and foremost, the fish was prepared perfectly.  It featured a slightly puffed up crispy skin while underneath, the meat was flaky and super buttery.  It was well-seasoned and stood well on its own.  Therefore, the tangy salsa verde was probably unnecessary.  Maybe a lemon butter would've been sufficient.  As for the vegetables, they were cooked just enough that they retained their texture.

For our red meat dish, we selected the 12 oz Ribeye & Frites with brandy peppercorn sauce and winter vegetables.  We asked for it to be prepared medium-rare and it was perfect.  The meat was tender and meaty while well-seasoned.  The peppercorn sauce was lightly peppery and just salty enough.  We added a side of truffle mayo (with real black truffles in it) to go with the crispy frites.

We didn't get our fill of scallops, so we also had the Scallop & Prawn Linguine with Argentinean red prawns, scallops, candied salmon cream linguine and wild mushrooms.  Of course, the scallops were perfect just like the appie.  Delicate and sweet, the prawns were also good.  Underneath, the al dente pasta was bathed in a creamy sauce that had the background sweetness of candied salmon.  It was there, but not so much it took over the dish.  Really solid pasta.

For dessert, we had both the Toffee Creme Brulee and Lemon Brioche Bread Pudding.   Loved the creme brulee as it was creamy and rich with only enough sweetness with the rich essence of toffee.  That was good but the bread pudding was even better.  It was cake-like and moist while not being wet.  The lemon curd was a nice balance between tart and sweet.  It helped lighten up the heaviness of the pudding.  Overall, the meal at Lift was very good and I wondered why it took so long for me to try the place.  Considering its prime waterfront location and free underground parking, the prices are fair.  I would come back.

*Part of the meal was subsidized, but I paid for most of it including gratuities*

The Good:

- Solid eats

- Outstanding location

- Free underground parking

The Bad:

- Very minor things such as more salt with the squid and changing up the sauce for the fish

Siam Le Bien

In my neighbourhood, there are actually a decent amount of good Thai restaurants including Thai Cafe and an ol' favourite in Chad Thai.  However, I was really intrigued with the addition of Siam Le Bien on Hastings.  This location was some noodle place before (name escapes me) and a diner before that.  I've been to all of them and never actually returned.  Wonder if Siam Le Bien will be the one to change that trend?  I guess we will find out...

Viv and I visited the place before watching a movie at Brentwood VIP theatres (this was when the weather was better...).   We started with the Green Papaya Salad with shredded green papaya, green beans, tomatoes, roasted peanuts, fresh chili, plum sugar and lime dressing.  This was really good, especially the elevated spice level.  It helped balance the sweetness and tang.  Things were fresh and the crunch was satisfying.

Next we had the excellent Spicy Eggplant with fresh chili and garlic, bell peppers, onions and Thai basil.  There was good wok hei where the high heat caramelized the ingredients without making them soggy (while cooking them through).  Lots of natural sweetness (and added sweetness from the palm sugar) to go with the seasoning and noticeable heat.  This was texturally on point and went well with the coconut rice.

Also going well with the rice was the Chicken Green Curry with green curry paste, coconut milk, bell peppers, eggplant and Thai basil.  Again, this was another solid dish with a rich curry that had layers of flavour including that impactful level of spice.  I also got the fermented shrimp flavour at the end.  The chicken was well portioned and tender (for white meat) and the peppers were still vibrant. 

Lastly, we went for the default in the Pad Thai with prawns, tofu, egg, shallots, bean sprouts, chives and ground peanuts in tamarind sauce reduction.  The caramelization from the wok heat really showed here with chewy noodles that were not clumpy.  They were bathed in a tangy and spicy tamarind sauce that had enough sweetness to balance.  Now if you are wondering why I don't have more dishes here is because Viv did go back, but I wasn't with her.  However, I can report the food was just as good as the first time.  It won't be our last.

The Good:
- Good heat level
- Impactful flavours
- Good wok heat

The Bad:
- Super tight seating
- Smallish portion sizes  

Castaway Bar & Kitchen

As much as I love to travel for food, I'm not usually in Kits and especially the far reaches of the area.  However, with a few softball games scheduled for Canarvon Park (this was awhile ago), it gave me some opportunity to check out some spots nearby.  One of them is Castaway Bar & Kitchen in the former location of Nevermind (and before that, Fogg n' Sudds).  Something about the place screams out Margaritaville with the decor theme and some of the menu items.  We ended up visiting the place twice within a few weeks of each other.

The one thing we got both times was the Nacho Grande with four cheese blend, pickled onions, roasted corn, banana peppers, black beans, avocado cream, green onions, spicy Cheetos dust and chicken ($4.00 extra).  Served on the side was sour cream, salsa and guac ($3.00 extra).  This monstrosity was actually too much appie for 4 people (since we ordered our own food too).  There was enough cheese on top and overall, it was just a good mass of nachos.  Loved the corn on top as well as the Cheetos dust.

On my first visit, I ended up with the Cheeseburger in Paradise with house-made AAA beef patty, burger sauce, lettuce, tomato and pickles on brioche.  I had it Maui style by adding fresh grilled pineapple and teriyaki sauce (extra $2.00).  Finally, I also got bacon for an extra $3.00.  This was a very good burger where the patty was thick, well-charred and moist.  Loved the use of fresh pineapple as it provided a bright tangy sweetness.  Bacon was crispy and the bun was soft, but held together.  One of the better burgers I've had of late.

We also had a couple of Cubanos at the table that consisted of pulled pork, roasted ham, Swiss, mustard and pickles on a crispy artisan bun.  Although it is hard to get an authentic Cubano in Vancouver, this was a good homage to the real deal (I've had a few in Miami).  Bread was crusty and not dense while the ingredients were good.  Even the side salad was well-done with a greens, grape tomatoes, blueberries and sunflower seeds.

In hindsight, it was probably better than we had cut this Burrito in half to show the insides, but I guess you'll just have to trust my description.  This one had chicken inside along with 3 cheese blend, black bean puree, rice and avocado cream.  This ate well and resembled our nachos to a degree due to the similar ingredients.  However, it was stuffed in a soft tortilla and had the robustness of the black bean puree and chewy rice.  Side of tater tots were yummy.

On another visit, I decided to try the Korean Chili Wings with a side of blue cheese dressing, carrots and celery.  The wings themselves were tender and moist with a crunchy batter.  Skin was somewhat rendered.  The chili sauce was a bit too sweet for me, but it did have a nice background spice.  The size of the wings were pretty large and I didn't end up finishing it because I also ordered the...

Fish n' Chips featuring 2 beer-battered cod fillets served with curly fries, pickled ginger slaw and house-made tartar sauce.  This was so massive where one piece of fish was already pretty filling.  It was also prepared perfectly where the fish was flaky and moist while the relatively thin batter was crispy, light and not-too-greasy.  I loved the crunchy curly fries and happily dunked it into the creamy tartar sauce.

Shockingly, everyone else ordered the Taco Supremo and it was pretty decent with 2 crispy corn tortilla stuffed with beans, guacamole, sour cream, lettuce & green onions wrapped in a soft flour tortilla loaded with cheese and reaper sauce.  This one in the picture featured beef.  This was a bonanza of ingredients that wasn't as impactful as it would've suggested, but there was still good spice.  Solid stuff, but the other dishes we had were better.  That is essentially the theme of the place though - good food served in large portions.  If it weren't in Kits, I'd be here more often.

The Good:
- Just solid eats
- Large portions
- Lots of spacious seating

The Bad:
- Some of the food came out slow, but it came out right, so we didn't mind (probably shortage of staff too)

Sabà Cafe and Bistro

It isn't often I venture into Fort Langley, even though it is closer than some of my Abbotsford adventures as of late.  However, Ophilia urged me to head out there to try one of her favs in Sabà Cafe and Bistro adjacent to the actual Fort Langley site.  The place is a bakery/cafe in the daytime and then sectioned off at night to become a bistro.  To further increase capacity, they occupy the courtyard for outdoor seating.  We ended up sitting inside, but when the weather is nice, the courtyard sure seems inviting.

We began the meal with the Jumbo Tiger Shrimp pan-seared in lemon garlic butter with a side of fresh herb aioli.  These shrimp were indeed large (this is an oxymoron right?).  They were perfectly prepared being meaty with a buttery sweet snap.  They were completely seasoned and the acidity came through.  I was expecting the aioli to be heavy, but it ate more like a tzatziki being light and almost bright.

Trying to order one item from each section of the menu, we got the Grilled Caesar Salad featuring a whole romaine heart with house-Caesar dressing, fried capers, parm, crispy germolata and charred lemon.  On the surface, this didn't appear to be anything out-of-the-ordinary, but it was ultimately very good.  Despite the char, the romaine was still crisp.  The creamy dressing was balanced with saltiness and garlickiness. More acidity was provided by the lemon (in addition to the gremolata and capers).

For our pasta course, we chose the Wild Mushroom Gnocchi in a rich and creamy sauce.  First and foremost, the fresh gnocchi were delicate while retaining a chew.  That meant that beyond the almost pillowy softness, it wasn't mushy nor devoid of texture.  As for the sauce, it was a bit heavy, yet still very tasty due to the plethora of wild mushrooms added the classic umaminess.  Seasoning was on point where there was enough without going overboard.

Onto the mains, we had land and sea with the latter being the Halibut with coconut jasmine rice, asparagus, broccolini, lemon caper butter and charred lemon.  Although the plating was quite basic, the overall execution was on point.  I found the halibut to be seared nicely while still being flaky and moist inside.  It was properly seasoned while accented well by the salty acidity of the butter.  Asparagus and broccolini was charred and cooked just enough.

For the land portion, we had the 10oz Prime Striploin with garlic mash and asparagus.  Again, the plating was very rustic in appearance, yet the execution was good.  The steak was medium-rare and tender.  Good char on the outside and properly seasoned as well.  Mash was creamy and garlicky and the once again, the asparagus and broccolini were crisp and bright.  Overall, the meal was good with the proteins properly executed.  A bit of a surprise given that it was way out in Fort Langley.  But it just proves that delicious eats are limited to Vancouver.

The Good:
- Properly executed proteins
- Seasoning on point
- Quaint

The Bad:
- Basic plating  

Restaurant 62

Restaurant 62 has been on my radar for a very long time.  However, just like many places, it got lost in the shuffle and honestly, I'm not out in Abby very often.  Interestingly enough, I've been out there 3 times this past Summer.  We've hit up Brodeur's Bistro and recently Bow & Stern.  This time around, after the Chilliwack Corn Maze, we stopped by Restaurant 62 for lunch.

My daughter decided on trying out one of the daily features which was the Gnocchi with mushrooms cream sauce and arugula.  This was super rich where we could definitely taste the fresh cream.  It was completely accented by the ample amount of mushrooms.  Hence, there was plenty of umaminess.  As for the gnocchi, they were medium-sized with a soft texture but still retained a bite.

For my son, he actually wanted the gnocchi, but I "encouraged" him to order the Fraser Valley Chicken Orecchiette with rosemary, ricotta and mushrooms.  This one was a bit similar but not as creamy while the woodiness of the rosemary really came through.  It wasn't overpowering though and we could also get the mushroom.  This was well-seasoned without being salty.  The pasta itself was al dente and held the sauce well.

Viv went for something more casual in the Cheesesteak with Fries.  This consisted of a toasted roll with sliced beef, peppers and onions.  Due to the nature of the dish, we found it the least appealing, not because it was bad but the others were just so much better.  With that being said, the beef was tender and the roll was soft.  Peppers could've been cooked down a bit more and the whole thing needed a bit more seasoning.  Fries were good.

For myself, I had the BC Halibut with Salt Spring Island mussels, manilla clams and fennel in a bouillabaisse.  This was really good where the broth was fragrant with a definite taste of the sea.  I noticed there was a coconut background finish which was pleasant.  Mussels and clams were cooked perfectly while the halibut was seared crispy.  Inside it was flaky and moist.  So this was a good introduction to one of the best restaurants in Abbotsford.  Still curious about the dinner menu and if I can get myself to head out there again, I will surely give that a go as well.

The Good:
- Well-prepared eats
- Nice dining space
- Overall good service

The Bad:
- On the pricier side especially out in Abby, but it is quality food
- Parking lot is large, but runs out of space fast