Roseto Bistro

Now here is an interesting blog post.  It is about Roseto Bistro located in PoCo.  Now that doesn't make it particularly strange or unusual.  However, if you tried to search it on Google, it wasn't showing up for the longest time.  In fact, you'd find Hearthstone Pizza as a result.  You see, the reason for this is that Roseto Bistro replaces Hearthstone Pizza, but still has some of the K-pizza options leftover from the 2nd iteration of Hearthstone Pizza.  Okay, if you are confused, I don't blame you.  Currently, Roseto Bistro offers up legit Italian eats prepared by a chef who has worked for years in Italy, but also has some Korean influences in the pizza and the pastas.  In fact, RoSeTo represents Rome, Seoul and Tokyo.  The fusion between all 3 cuisines are evident in the menu.

I think they should add Athens as well since we started with the Calamari Fritti.  Sure, this dish can be every bit Italian as it is Greek.  However, let's just say there are influences.  We found this dish to be prepared quite well with tender pieces of squid that also retained a pleasant chewiness.  The light and crispy batter was properly seasoned where the tzatziki on the side wasn't completely necessary.  However, for me, I always like to dip my calamari into it.  This was a good start to our meal.

Next, we moved onto some pizzas, 2 of which were very similar.  What you see in the picture is the Capricciosa.  We also had the Proscuitto e Funghi which looked exactly like the Capricciosa except without the salsiccia, bacon and artichoke.  Both featured a uniformly crispy crust that was nicely browned, but could've been a bit more charred.  The crust was properly seasoned while the tomato sauce was balanced.  Good amount of toppings and the proscuitto added salty meatiness.  Both featured arugula on top.

Onto the pastas, the fusion aspect of the menu really showed.  This was particularly true with the Kimchi Fettuccine with bacon and mushroom.  I quite enjoyed the layers of flavours in this dish where the kimchi offered up mild spiciness along with tanginess and sweetness.  The addition of cream toned down the spiciness but also made the pasta a bit heavy.  The fettuccine itself was house-made and cooked until al dente.  The addition of bacon added salty meatiness and the mushrooms added some pops of moisture and woodsiness.

On the topic of mushrooms, we had a new menu item in the Mushroom Pasta.  It consisted of firmly al dente spaghetti with a good amount of mushrooms.  This had a certain Japanese flair to it with the addition of butter and soy.  This was full of umamainess as well as the classic Asian flavour to the pasta.  This also sported a good amount of olives and capers which totally amped the overall flavour profile.  There was more saltiness (in a good way) and tanginess to provide impact. 

For our non-pasta dish, we had the Cotoletta di Maiale.  This featured a pork cutlet breaded and fried until super crispy.  The meat itself was tender and moist.  However, the best part of this dish was the Japanese demi sauce.  It was super savoury with sweetness and a touch of tanginess.  It was super addictive and honestly, I could put that on anything and it would taste good.  This came with some perfectly cooked veggies and nicely seared gnocchi.  They were firm, but soft enough to be appealing.

For dessert, we had the Frittelle tossed in sugar.  These little donuts were very soft and fluffy while the outside was crispy.  They were a touch greasy though.  I enjoyed the mild flavours and the slight crunch from the granulated sugar.  Overall, the food at Roseto is quite good.  The pasta is freshly made and totally legit.  The incorporation of Asian influences is seamless and reasonably-priced.  Totally loved the pork cutlet where it is a crazy good value at $22.00.  If you are needing to eat out as a family in the area and were going to spend chain restaurant money anyways, go check out Roseto Bistro.   You will be surprised.

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

The Good:
- Well-prepared eats
- Totally reasonable pricing
- Quality is there with house-made pasta

The Bad:
- Wished the pizza was more charred

Poke Club

Remember that Poke craze from 10 years ago?  It seemed like a new poke spot was opening up every week!  If you've ever been to Hawaii far before that, you'd know that the poke we have here is an interpretation of the original dish.  Save for a few places that serve up authentic poke, most places here make it accessible and as familiar as they can for the local population.  Hey, I don't blame them as restaurants are there to profit and they will serve whatever the masses are willing to pay for.  They are not there to satisfy the 10% who want it a certain way (those who are always complaining something isn't authentic).  This brings me to Poke Club in PoCo.  Sure, they have poke, but they also have some hot classic Hawaiian and Korean dishes.  Yah, that isn't poke, but really great for these never-ending cold and rainy days.

So we didn't have any cold poke bowls but did have something that was in-between in the Aburi Poke Bowl.  This was a pretty good value at $19.45 with 3 scoops of protein.  In this case we found tuna, salmon and bay scallops that were beautifully torched.  Hence there was some textural contrast as well as smokiness.  With the other components such as imitation crab, corn, cucumber, green onion and fried onions, there was plenty of toppings for the amount of chewy sushi rice.

Sticking with the Hawaiian theme (it is a poke joint after all!), we tried the Garlic Butter Shrimp for a reasonable price of $17.95.  These large shrimp (an oxymoron?) were meaty with a sweet snap texture.  They were garlicky and buttery, but I thought they were much more savoury with an intense sweetness from the caramelization.  The rice underneath soaked up all the juices and was delicious as well.   Some pineapple and imitation crab were added to the bowl too.

Now we can't have garlic butter shrimp and not have a Loco Moco on deck right?  Yet another classic Hawaiian dish, we found a house-made beef patty that was fairly lean.  Hence, it wasn't exactly juicy, but we really appreciated the natural beef texture and flavour.  Of course, this was served with a sunny side egg and gravy to go with the rice.  This was hearty and definitely great for the rainy weather we have right now.

So the Seoul Ra-Myun was definitely not Hawaiian but hey, with the large Asian population in Hawaii, I'm sure you'd find this dish somewhere.  This was so comforting and delicious with Nongshim noodles and beautifully seared thinly sliced beef.  This also came with a bowl of rice and kimchi.  Sure, nothing complex about this dish but for $12.99, it isn't any more expensive than typical fast food these days.

Lastly, we tried their Shrimp Burger that could be had in a spicy version as well.  I thought this was on point with a crispy patty that had soft fluffy shrimp paste in the middle.  It was not dense and went well with the soft toasted bun.  Overall, the warm and hot dishes we had at Poke Club were well-portioned, delicious and reasonably-priced.  Something a bit different for these cold and rainy days.  So you can have something other than poke bowls at Poke Club.

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

The Good:

- Tasty

- Good portions

- Reasonably-priced

The Bad:

- Loved the lean burger patty, but maybe too lean? 

Ramen Bella

Sigh, another year, another birthday...  I am indeed getting old...  Well, the positive part of it is all of the birthday dinners!  One of them is with Jacqueline, because her birthday is literally 2 days after mine.  We originally, planned to hit up Matsuzushi for their good value Omakase, but I had no luck calling to make a reservation as they do not answer their phone nor clear their mailbox.  I gave up after 5 days and resorted to heading there when they opened to see if I could score a table.  Well nope and really, they had no really good excuses for the frustrating way to make a reservation there.  So we decided to drive a bit further and just do something simple in Ramen Bella in Poco.

Gosh, the place is so hidden in a corner next to Michael's, we initially thought we were in the wrong parking lot.  We eventually found it and sat down in one of their 5 available tables.  We started with the Chicken Karaage and it was quite good.  We found 5 large pieces of fried chicken thigh that were juicy and tender.  There was enough seasoning with the chicken and the batter than we really did not need to dip it into the sauce.

Jacqueline went for the Double Pork Ramen with spicy miso chicken broth, pork chashu, ground pork, green onion, garlic flakes, nori flakes and half ajitama egg.  We found the broth quite creamy, but not overly thick.  There was the definite fermented flavour of miso and a decent amount of spice.  This was satisfying due to the amount of pork involved.  Although the egg was perfectly custardy in the middle, it was not marinated enough and had no flavour.

For myself, I had the Shoyu Black Ramen with firm noodle, soy sauce based chicken broth, chopped pork, 3 slices of pork chashu, black garlic oil, mushroom, green onions, garlic flakes, sushi nori, spinach, ajitama egg and corn.  Again, the broth was creamy and full of depth.  I liked how it wasn't too salty.  The chashu was fatty and melted in my mouth.  Loved the amount of black garlic oil as some places don't give you enough.  I found the noodles not as firm as I would've personally liked, but they weren't soft either.  Again, the egg was a disappointment as it has no flavour whatsoever.  

For good measure, I added the Tonkatsu Set that included rice, miso soup, sesame dressing, cabbage salad and tonkatsu sauce.  This was a pretty good value at $17.50 as it included 2 pretty decently-sized pork cutlets.  I found the panko coating to be crispy without being greasy.  The pork was a bit over-marinated as it lost some of the natural pork texture.  With that being said, it was still good.  Overall, we thought the food at Ramen Bella to be good especially since the Tri-Cities isn't known for great ramen spots.

The Good:
- Chicken broth is silky and full of umami
- Fair portions
- Nice people

The Bad:
- Ajitama egg prepared well, but not marinated enough

Popeye's Lousiana Kitchen (Port Coquitlam)

Lost within all the hype of Popeye's Louisiana Kitchen opening up in PoCo is that this is not its first foray into the Lower Mainland.  There once was a location in Coquitlam's Pinetree Village which closed in 2006.  There may have been many reasons why the place didn't survive, but I remember it being one of my favourites (as I lived nearby).  Sadly, I didn't get another taste of Popeye's until 2013 when I was down in Orlando.  Well, as mentioned, I don't have to wait until another visit to the States as Popeye's has opened up shop in PoCo's Fremont Village.  We headed out there for a taste during the holidays and let's just say everyone else had the same idea.

We decided to share the 8-Piece Bonafide Meal consisting of chicken, 4 biscuits and one large side.  I went for half mild and half spicy.  Basically, this was a whole chicken with 2 wings, 2 drumsticks, 2 thighs and 2 breasts.  For me I enjoyed the spicy more due to the layers of heat and spices combined with the crunchy rendered skin.  Naturally, the dark meat was juicy, but the white meat was equally moist and tender.  I actually preferred that more, especially dunked into the hot sauce.  We got the Cajun Fries as our large side and they were very crunchy and slightly spicy (probably too crunchy though).  I added a small Mac n' Cheese and it was very buttery with overly soft pasta.  As part of my daughter's meal (yes, she had her own), she had the small Mashed Potatoes with Cajun gravy.  I would say the gravy was more spiced than spicy.  Good though.

So my daughter was too good for our fried chicken and had the mild Chicken Tenders Platter with Onion Rings and the aforementioned mashed potatoes.  Honestly, I thought the tenders were only okay because they weren't as juicy as the fried chicken.  However, the batter was crunchy and they weren't greasy.  They were very tasty when dunked into the amped blackened ranch dressing.  We weren't impressed with the onion rings as they were soggy and not crunchy.  Despite this, the fried chicken is as good as I remembered and can be a legit contender in the Lower Mainland.  Think of it as a cross between LA Chicken and Church's, but I would still give them the edge over Popeye's at the moment.

The Good:
- Juicy, tasty and crunchy fried chicken
- Nice spice
- Those dipping sauces are good

The Bad:
- Tenders are "okay"
- Sides need work and the onion rings were terrible

The Big Flat Pancake Co.

Sometimes it is easy to lampoon the lack of good eats in the 'burbs.  After all, many chain restaurants set up shop in the boonies in hopes of targeting a specific audience and/or for market research.  I'm pretty well-versed in suburban dining as I lived out in the Tri-Cities area for nearly 7 years.  However, as mentioned in my post on Oz Korean Cuisine, the restaurant scene has really improved in the past 10 years.  One of the newer spots to set up shop is The Big Flat Pancake in the old Wilbur & Sebastian's location.   As much as there have been more choice out in the Tri-Cities area, the breakfast scene has been rather lacking except for the aforementioned chain restaurants.  We headed out there to check it out.

We ended up sharing 4 dishes amongst us including the 3 Cheese Omelet with multigrain toast, fresh fruit and house fire-roasted salsa.  This was a modest-sized omelet that was neatly folded and filled with just enough melted gouda, cheddar and jack cheeses.  I thought the egg was still fluffy and not overdone.  It was really thin, which made it rather light to eat.  The fire-roasted salsa was bright with only the slightest amount of spice to go with the tang.  We also decided on the Farmhouse Waffle topped with thick-cut country ham and 2 sunny-side eggs.  Frankly, there wasn't anything special about the waffle, but it was still good.  I found it a touch dense while not crispy enough on the outside.  We asked for sunny-side eggs and they were perfectly prepared with cooked-through whites while retaining a completely runny yolk.  On the side, the side of tatar tots were on point being extra crispy.  It came with a side of pesto that tasted eerily like the one found at Costco.

Onto their signature items, we had the Hipster Hash Pancake featuring a thin-Pannekoek like crepe pancake topped with a dish of hash.  It consisted of hashbrowns, country ham, back bacon, turkey bacon, peppers, onions, corn and tomato topped with a sunny-side egg (extra +$1.50) Hollandaise and avocado.  For a hash, it lacked carmelization and searing.  Therefore, the flavours were not developed and visually, it looked more like it was tossed together.  Once again, the egg was perfect while the Hollandaise was creamy and well-balanced.   As for the pancake, it was similar to de Dutch but a touch thicker and spongier.  We ended things off with the Four Berry Cheesecake Pancake with cream cheese whip, graham crumble and a compote of blueberries, blackberries, strawberries and raspberries.  This was my favourite as the flavour was exactly as described.  Overall, I felt that the BFPC has loads of potential, especially for its location.  Prices are fair when compared to de Dutch and ingredients were fresh.  Just a bit more consistency would put it over the top.

The Good:
- Something interesting for breaky in the Tri-Cities area
- Nice people
- Things were fresh

The Bad:
- Execution could've been more consistent

Eastern Pearl Chinese

When I first spotted posts on Eastern Pearl, I actually thought it was referring to the restaurant located in Redmond, WA.  At that time, I had just visited the place after our flight back from San Diego during Christmas time.  Alas, the Eastern Pearl that was on IG referred to the newly opened spot in PoCo on the corner of Lougheed and Shaughnessy.  More than half-a-year later, we finally had a chance to make it for their Dim Sum service.  We wanted to make a reservation since we heard how busy they can be, but to no avail.  Either they had their phone off the hook or something was amiss as we couldn't get through the day before or the day of.  No matter, we went later and snagged a seat within 10 minutes.

Once seated, we noticed that the renovations had removed the booth seating in favour of a open dining space (good for banquets I suppose).  We got down to ordering and were served the BBQ Pork Pastry first.  From the outside, it looked like any other version with a flaky and super buttery (or lardy) pastry.  Inside, we were surprised to find a considerable amount of Japanese pickled ginger mixed in with the lean BBQ pork.  As a result, the flavour profile was completely that of the ginger being sweet with a sharp tanginess.  Next, the Beef Meatballs looked a bit too pale for our liking.  The reason for this was the considerable amount of baking soda which made the texture too light and fluffy.  There was no meat texture left.  It wasn't mushy though, which saved the dish from being a bust.  In terms of taste, the ample dried tangerine peel and seasoning kept the baking soda flavour from being at the forefront.

By appearances alone, the Siu Mai (Shrimp and Pork Dumplings) seemed to be on point.  In fact, it was really good featuring a buttery and bouncy texture where the meat was light and loose.  The flavours were sweet and briny with the full woodsiness of the shiitake mushrooms.  There was enough moisture where the dumpling had a nice mouth feel.  I also enjoyed that the intermittent bits of chewy, natural textured bits of pork mixed with the binding mousse.  As for the Ha Gau (Shrimp Dumplings), they were not as successful.  The thick and dense dumpling skin ensured that it was a fail even before we got to the filling.  It's not as if the filling was anything to write home about either.  I found it dense and lacking in moisture.  Despite the presence of a light snap texture, it was completely overshadowed by the lack of airiness.

On the same note, the Shrimp Rice Noodle Roll was too thick as well.  Strangely, the thick rice noodle roll was not doughy.  Rather it had a good amount of elasticity and the texture wasn't all that bad.  The problem was that it was double the thickness of most other rice noodle rolls.  Therefore, the noodle was fine, but the execution (when they were applying the noodle batter to the tray) was sloppy.  Inside, the shrimp filling was on point though with a flavourful snap and being well-seasoned.  That was evident in the Shrimp Spring Roll as well where the filling was moist with a buttery snap.  It was also the beneficiary of a boatload of garlic that tasted great.  These were served hot with a light and crunchy exterior that was easy on the grease.

Off to some offal, we ordered the Steamed Tripe and Tendon.  This was far too saucy where the flavours came on strong.  There was an overload of sweet and saltiness that surprisingly didn't hide the gaminess of the tripe very much.  There was some appealing spiciness though.  In terms of texture, the tripe was a bit too soft and only had a light chew.  The tendon was pretty soft, but still maintained its shape.  One of the larger dishes was the Steamed Spareribs atop crystal noodles.  We enjoyed the chewiness of mung bean noodles where they soaked up the tasty black bean and rib juices.  Although lacking bounciness, the pork ribs were tender with a meatier texture.

Once again, we got the Xiao Long Bao despite our recognition they were not going to be very good.  That they weren't where the dumpling skin was thick and doughy.  Furthermore, there was no soup to be found.  Inside, the pork filling was good though being moist, meaty and tender.  To be fair, there should be no expectation that XLBs would be good at a Cantonese restaurant.  On the other hand, the Eggplant stuffed with Shrimp Mousse was pretty much on point.  The mousse was airy and bouncy with enough seasoning to hold its own.  I found the eggplant to be soft but not completely melted.  Lastly, the black bean sauce was on the milder side, but there was enough inherent flavour.

We also got the Phoenix Talons (Chicken Feet) as per usual. For me at least, I find them just as important as the ha gau.  These ones passed the test being fairly plump with tender, yet not mushy skin.  Underneath, the cartilage and fat were soft without melting away.  Flavourwise, it was well-seasoned with garlic and black bean as well as a bit of spice.  If you look at the picture of the Custard Bun, it is a closeup and not particularly well-styled.  The reason for that was once I split the bun open, the custard ran out like water.  It was far too thin and we lost most of it right away.  It was sweet and aromatic though while the bun itself was soft and airy.

Lastly, we had the Baked Egg Tarts which ate better than they appeared.  The buttery and flaky shell was cooked just right while the silky egg filling was just sweet enough.  This ended a relatively uneven meal where some dishes were really good while some where pretty average-to-below-average.  However, considering that the Dim Sum game out in the Tri-Cities area is pretty weak, Eastern Pearl does a decent job in a nicely renovated space.  However, service can be rather poor depending on which server you get.  Furthermore, I'm not sure why they refuse to answer the phone to take reservations.

The Good:
- Is competitive in the Tri-Cities area where the Dim Sum game is weak
- Pricing is okay for the portion size

The Bad:
- Service can be poor depending on who you get
- Food is hit and miss

Rainbow Butterfly

With all the available choices for Dim Sum in the GVRD, most of the best one reside in Richmond.  However, driving to Richmond takes a long time and driving in Richmond makes me want to play GTA for real.  So on Christmas Eve, we went East into PoCo to re-visit Rainbow Butterfly.  Yes, I realize that Dim Sum and the Tri-Cities go together like Christy Clark and honesty, but our last meal there was decent.  Besides, we didn't want to fight any crowds in terms of traffic nor lineup.

The meal began with the iconic Haw Gow (Shrimp Dumpling) looking rather opaque.  One bite and it was pretty apparent why as the dumpling skin was thick and a touch doughy.  Beyond that, the skin was still appealingly chewy whereas the filling was a mix of bits of shrimp and shrimp mousse.  Texturally, it was too soft for my liking, but the bits of shrimp were okay.  We found the predominant flavour was actually shrimp which may appeal to some, yet may be too "seafoody" for others.  The Sui Mai (Shrimp & Pork Dumplings) didn't show up next, but it just seemed like a good place to talk about it.  There was actually  no shrimp in the dumpling I had, but the texture was decent with chunks of well-seasoned pork and some pork fat that had a rebound texture. I didn't noticed much variety in flavours other than salt and sugar.

For some reason or another, my son was itching to eat the Fried Taro Dumplings despite it never being his absolute favourite item for Dim Sum.  Well, I guess he was onto something here as these ones were pretty good.  Despite the lack of colour, the exterior was lightly crispy while not greasy (possibly new oil?).  Beyond the substantial layer of soft taro, the chunks of pork were rather meaty (and somewhat dry) in texture, but that didn't make or break the dish.  It was mildly seasoned where a bit more salt would've brought some flavour to the taro.  The Baby Bak Choy with bean curd sheets in broth was pretty mild in its own right, but that was pretty much the point of the dish.  Sitting in a watery lightly-seasoned broth, the bak choy were minimally crunchy.  We found the bean curd sheets a bit too soft and disheveled-looking.

Initially, I ordered the Jelly Fish with Shredded Chicken since my daughter loves the dish.  Well, that was all for naught as she refused to eat it when it arrived.  *Sigh* #firstworldproblems  We thought it was a pretty substantial portion for $5.95 consisting of appealingly chewy bands of jellyfish and strangely cut strips of not-so-appealing chewy chicken.  Although the dish wasn't exactly salty, the wonton crisps underneath soaked up all of the seasoning which in turn made things salty.  If they took away the chicken, or actually served hand-shredded chicken instead, this would've been a good dish.  Up next was the Salty Donut Rice Noodle Roll.  Interestingly plated in a random fashion, it was generally decent despite the somewhat dense donut.  We found the rice noodle roll to be just a tad thick, but not overly doughy.

On that note, the Shrimp Rice Noodle Roll featured the same thick noodle and since there were a few more folds, it was a bit doughy.  Again, it wasn't enough to kill the dish though.  Inside, there was a modest amount of shrimp which were neither too soft or overly crunchy either.  In the end, the dish needed the sweet soy since the shrimp were mildly seasoned and were not as shrimpy as the ones found in the haw gow.  Not normally an item we order during Dim Sum is congee since we never finish it.  This time around, we had the Fish Congee and it featured a broth that was closer to home-style where it was lightly seasoned and also lightly thick.  This wasn't necessarily a bad thing though.  As for the ample slices of fish, they were fairly flaky and moist.

Moving onto 2 more fried items including my son's favourite, we had the Shrimp & Garlic Spring Rolls. I think he ate nearly the whole dish and if it weren't for us denying him the last piece, I wouldn't have even had a chance to try it.  When I did, the exterior was crunchy and easy on the oil while the shrimp filling was similar to the one found in the haw gow.  This meant there was minimal snap quality while mostly inundated with garlicky shrimp mousse.  Next was a dish we rarely see on Dim Sum menus these days (but was popular in the 80's) in the Shrimp Toast.  Although not super crunchy, the toast portion was surprisingly not soaked in oil (I guess that goes hand-in-hand).  On top, the shrimp mousse was aided by an aggressively layer of sesame seeds which provided a nutty crunch.

Texturally odd, the Bean Curd Skin Rolls were super meaty and dense.  In a strange way, it wasn't particularly off-putting, but it was not great either.  You see, the pork filling was lacking moisture where it took on a beef-like quality being chewy and almost mealy.  Fortunately, the plentiful wood-ear mushrooms helped break up the monotony of the meat.  In turn, the roll did taste meaty and really benefited from a dunk into the Worcestershire sauce.  Although the Phoenix Talons (Chicken Feet) didn't look promising, they actually worked out.  They appeared to be scrawny and stiff, yet in reality, the skin was plump while the cartilage was soft (but didn't melt away).  Despite the lack of sauce on the plate, not only were the chicken feet moist, they were also well-seasoned with a garlicky sweetness.

Another texturally interesting dish was the Beef Meatballs.  If one never had this item before, they would be hard-pressed in believing there was any beef used at all.  Reason-being was that the beef was aggressively processed where a good amount of starch was added.  Hence, it had an almost gooey texture.  Yet once again, it didn't really kill the dish because that also meant the meatballs exhibited the classic rebound texture as well.  The rebound texture was also prevalent in the Steamed Pork Spareribs, albeit in a totally different manner.  Chewy and firmly bouncy, the meat attached to each rib was well-seasoned.  Despite this, I could still clearly taste the pork.

Also chewy in a firm rebound manner was the Steamed Beef Tripe.  For me, I thought it was appealingly chewy with plenty of moisture and flavour.  However, for some others (like my mom), it could've been softer.  I didn't think the tripe was overly gamy, hence, the overall flavour profile was rather sweet with some savoury notes.  Lastly, we had the Steamed BBQ Pork Buns which featured a soft and fluffy exterior.  Inside, the ample lean BBQ pork filling was well-seasoned with a sweet and equally savoury sauce.  We didn't end up ordering any dessert since we had too much food left on the table.  In the end, this revisit was a mirror image of the first - decent Dim Sum out in the Tri-Cities area.

The Good:
- Decent for PoCo
- Fairly large selection

The Bad:
- Small restaurant with pre-existing booths, long lineups during peak times
- Not expensive, but not cheap either