Lobsterfest @ Vancouver Fish Company

We all like a deal right?  Especially in this economy, more people are being very discreet with their spending.  Hence, for restaurants that usually serve more elevated cuisine, something has to stand out in order to attract potential customers.  Enter the classic 3-course meal that comes complete with an appetizer, main and dessert for one comprehensive price.  This is the case at the Vancouver Fish Company on Granville Island.  For a limited time, they have their Lobsterfest menu for $65.00 until October 31st.

As a bonus, even before the actual 3-course meal began, we were served an Amuse Bouche.  It consisted of a Honey Walnut Prawn with togarashi.  This recipe has been around since Chef and Managing Co-Owner Stephen Duyzer has been at the helm.  It featured a large lightly-battered and fried prawn that was glazed in honey mayo.  We found roasted walnuts, sesame and some togarashi.  Hence we had sweet nuttiness with just a smidge of spice.  Delicious bite to start.

Our first actual course was the Seafood Chowder with fresh seafood & clams, bacon, thyme and cream.  Compared to other cream chowders, this one was fairly light.  Not a bad thing as it was easy to eat and did not bog us down for the next course.  It was also mild in flavour as it wasn't salty.  I did get a bit of the bacon though and there was a good amount of fish.  It could've used a bit more clams to increase the brininess.

Now onto the main event, the 1lb Whole Nova Scotia Lobster!  Eye-balling it, I found it to be bigger than 1lb and Jackie's was even larger.  I would estimate mine as around 1.1lbs and the other closer to 1.4lbs.  It sat atop garlic roast potatoes and broccolini.  Things were cooked right with the lobster being bouncy and sweet while the broccolini having a crunch.  Instead of clarified butter, we found herb beurre blanc.  This was great as it provided more flavour than plain butter.

For dessert, we were served 2 of the available options (depending on the night).  First was the Berry Crumble and the second was a Tiramisu.  I thought the berries could've used a bit more starch to thicken the moisture, but it did taste great being just sweet enough and natural tasting.  The crumble on top was crunchy while the ice cream was creamy and not icy.  As for the tiramisu, it was an airy version with creamy marscapone and lightly-kissed lady-fingers.  It was not heavy and easy on the sugar.  It could've used a bit more espresso though.  Overall, the meal was solid and a good deal at $65.00, especially given the awesome location on Granville Island.

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

The Good:
- Solid deal with all things considered
- Lobster is bigger than one pound
- Great location

The Bad:
- Chowder could've used a bit more clam

Pearl Harbourfront Chinese

After our first Downtown Toronto Dim Sum experience at Rol San, it was fine but we were wanting something a bit more.   We were willing to pay a bit more for a bit of atmosphere, hopefully attentive service and of course higher food quality.  Since we were staying not far from the lake front, we ended up at Pearl Harbourfront Chinese located in Queens Quay Terminal.  Since we were early, we snagged a beautiful window seat with a nice view of the water.  

We tried to cover as much of the menu as we could with only 2 of us.  The very first dish to arrive was the Beef Rice Noodle Roll.  As you can see, it was carefully prepared where the noodles were delicate and soft with some elasticity.  Inside, the whipped beef was at its bouncy best with a nice rebound texture.  It was mildly seasoned with only a minimal amount of cilantro.  With a touch of sweetened soy, this tasted good and the texture was right.

We didn't have to wait too long to get the most important dish of the meal.  Yep, the Ha Gau (Shrimp Dumpling) is normally seen as the benchmark for any Dim Sum service.  Thankfully, these steamed dumplings passed the test as the skin was medium-thick while being tender with a chew.  Inside, the shrimp filling was buttery with a snap.  It was seasoned enough so that there was flavour to compliment the natural sweetness of the shrimp.

Of course, when you have Ha Gau, you must also order the Siu Mai (Pork & Shrimp Dumpling).  This is the ying to the yang or partner in crime.  Now these dumplings did not really look the part when we first laid eyes on them.  The wrapper was loose and the dumplings looked out of sorts.  Well, thankfully, they ate much better than they appeared.  The pork filling was bouncy and well seasoned.  The whole shrimp on top was not only for aesthetics as it had a buttery crunch.  Flavourwise it could've been seasoned a bit more aggressively.

Although the starch-thickened sauce was goopy and clung onto the Steamed Chicken Feet like glue, it did taste really good.  Nice balance of sweet, garlicky and a touch of spice.  As for those deep fried, braised and then steamed chicken feet, the texture on them was on point.  They were plump with soft cartilage and fat underneath.  Hence, all of it came off the bone really easily but wasn't complete melted off either.  

Another solid dish was the Steamed Beef Meatballs.  Numbering 3, the fairly large meatballs were whipped enough that the meat was bouncy and super tender.  However, they left enough natural meat texture bits that there was some contrast.  The mix was mostly meat with very little in the way of greens within it.  Hence, this might've lacked a bit of brightness, yet at the same time, it was properly seasoned being umami and savoury.

Went for another typical Dim Sum item in the Steamed Pork Spareribs.  Once again, this was a fairly large portion with a mix of rib and cartilage pieces.  I liked how there wasn't a lot of fat attached either.  At the same time, the meat wasn't dry or chewy since it had been marinated properly.  It had the signature rebound texture.  Seasoning was great too with ample salty garlickiness intertwined with bell pepper.

Had a few non-steamed items with the Spring Spring Rolls and the Pan-Fried Taro Cake.  I found the spring rolls to be crispy and not wound too tightly.  Inside, the shrimp was buttery and well-seasoned.  Whenever I see taro cake on the menu, I order it.  Reason being is that it is much more rare to find that on a menu than the daikon radish cake.  These were nicely crispy and nutty on the outside while the inside was somewhat firm, but had the aromatics of taro and the saltiness of Chinese cured sausage.

We ended this off with the usual Baked Egg Tarts.  Even though the puffed pastry was not particularly browned, it was still nutty, crispy and aromatic.  Inside, the egg filling was silky and sweet.  A very competent version of the dessert.  Overall, the meal at Pearl Harbourfront was good and not as expensive as one would think.  Service was attentive where the staff had a good attitude.  Loved the water views since we were sitting by the window.

The Good:

- Solid Dim Sum

- Good service

- Great views

The Bad:

- Dim Sum menu is not as diverse as other places

- Of course you can get better in Markham/Richmond Hill, but pretty good for Downtown

Sunflower Lodge

Last summer, I met with some friends at the Blackberry Kitchen in Mission.  This beautiful wood lodge situated at a top of a hill (with a view) offered up homey vibes with lunch and dinner service.  Well, fast forward to the present and now it is The Sunflower Lodge, which is affiliated with the Sunflower Cafe in Maple Ridge.  Hence, it dishes up the same fresh produce from the farm and focuses on BC ingredients.  We decided to go for the a la carte menu, however, they do have a tasting menu available too.

We were started off with a Amuse Bouche of White and Red Gooseberries in a sorrel purée.  This certainly perked up our appetites with bursts of sour tanginess with just a touch of sweetness.   If the pops of flavour from the gooseberries wasn't enough, the tartness and "greenness" of the sorrel compounded the appetizing effect.  There was also some bread with the same delicious cultivated butter from the cafe.  It was so creamy with strong "butter" flavours.  The addition of flaked salt really elevated the impact.

Our first dish was the Charred Asparagus with smoked mushrooms and Hollandaise.  Each sprig was tender while completely smoky from the char.  It was well-salted where it amplified the sweet flavour of the asparagus.  We found the fried mushrooms to be extra crispy, offering up a textural contrast while also giving off an appealing smokiness.  Creamy and mildly seasoned, the Hollandaise nicely complimented the veggies.

Bringing it down a few notches, the Turnips & Snap Peas was a somewhat subtle dish which acted like a palate cleanser of sorts.  Featuring fresh cubes of bright and earthy turnip and sweet pops from the snap peas, this was simple, yet so delicious.  On top, we found a goat cheese mousse which was also rather understated.  Normally, anything goat cheese can be rather strong and gamy.  However, this wasn't the case, especially combined with the tartness of the flowering currant vinegar.

One of the most unassuming dishes was the Smoked Sablefish Salad.  It consisted of flakes of smoked sablefish with pickled seaweed, celery, fennel with a rice vinegar, apple & celery dressing.  With each bite, we got the butteriness of the flaky sablefish and a pretty strong smokiness.  However, this was balanced off by the tang and sweetness of the dressing.  Crunch from the supremely fresh celery and fennel added texture and the small drops of dill oil afforded herbaceousness.  There was some background spice to it too.

When the Roasted Carrot Salad arrived, we noticed the plating with plenty of negative space.  Yet, the plate in general was nothing but positive.  It featured little underdeveloped carrots that would normally be discarded.  These cute little things were sweet and quite earthy with a touch of spice.  To compliment there was some dukkah for added earthiness and nuttiness.  Going for no wastage, we found a carrot top pesto which was herbaceous and also earthy.  We got another hit of creamy nuttiness from the cashew cream.

Moving onto the larger plates, we thoroughly enjoyed the Housemade Pasta.  These large agnolottis were stuffed with creamy boursin cheese.  That in itself was pretty tasty while encapsulated in an al dente pasta.  However, these were sauced with a sweet onion soubise which was creamy, sweet and buttery.  With the addition of porcini mushrooms and heidi cheese, we got some big hits of earthy nuttiness.  Really good pasta dish.

Arriving as a pretty big portion, the Poached Halibut was perfectly cooked, not to mention, super fresh.  It was flaky, barely cooked through and moist.  This was also an indication that the fish was never frozen.  It was fairly mild in terms of seasoning, but no matter as the creamy sauce Veronique provided a floral and herbaceous flavour to the dish.  Underneath, there was a spring vegetable succotash that exhibited a precise brunoise.  It was cooked beautifully where the fresh texture remained.  Some acidity was provided by the gooseberries and to top it off, there was some sea asparagus. 

Just like at Sunflower Cafe, we also had the Fraser Valley Roasted Duck Breast.  If I had to compare, this was prepared even better than the Cafe, but both were good.  The duck was super tender and juicy while the fat was fairly rendered with a crisp skin.  That Haksap berry jus was balanced with equal parts sweet and tangy.  It was definitely there but allowed the duck flavour to come through.  On the side, there was a turnip salad that was, of course, super fresh, bright and turnipy.

Saving the heaviest dish for last, we had the 16oz Ribeye with gnocchi fries, braised leeks and allium salad.  As you can see, the steak was prepared medium-rare and well rested.  It was also evenly charred with a caramelized smokiness.  To further enhance the steak, there was also a demi-glace on top.  Super crunchy and a nice concept, the gnocchi fries were pretty tasty, if not on the saltier side.  But this was alleviated by the onion and chive salad as well as the seared leeks.

Before we got to dessert, we had a pre-dessert in the Strawberry with elderflower and magnolia topped with mint.  Suffice to say, this was pretty complex with floral, fall flavours and fruity notes.  Nice palate-cleanser before we got to the Ricotta Donuts with housemade lemon curd and blueberry jam.  These were so airy and fluffy, it didn't feel like we were consuming any calories.  Wishful thinking I know!  The combination of tangy lemon curd and sweet jam meant there was a good mix of flavours.

We had one more dessert in the Goat's Milk Tres Leche with fresh strawberries and chantilly.  Once again, the gaminess of goat's milk was very subtle.  The sweetness of the caramelized condensed milk was the most impactful component other than the sweet and tangy strawberries.  This was a well-composed and balanced creation.  Very delicious.  In fact, the food at Sunflower Lodge is excellent and an improvement over Blackberry Kitchen.  Dishes are more refined and elevated.  What a real find in Mission!

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

The Good:
- Surprisingly level of refinement out in Mission
- Beautiful location
- Reasonable pricing given the quality and quantity of food

The Bad:
- For those not close by, it is quite the trek

Goldie's Donuts & Bakery

It is surprising that for a food city like Vancouver, we do not have a wealth of donut shops.  Is it because we are super health conscious?  Or is it that we don't like donuts?  It surely cannot be the latter right?  I mean, we can name off the usual suspects such as Lee's, Mello and Lucky's.  Sure, there are more, but I won't list them all. Actually, we are going to lose Cartems...  Anyways, It just doesn't seem like there are enough in relation to other cities.  So it was with a lot of enthusiasm that we drove out to Horseshoe Bay to check out Goldie's Donuts & Bakery.

So for those who don't know, Goldie's is named after the owner's golden retriever.  There is even a large stuffed Goldie in the shop!  As for their wares, it is for all to see when you walk in.  They boast a variety of brioche donuts with many different fillings.  We started with a trio featuring Matcha Cream, Frosted Flakes Cereal Milk Cream and Strawberry Milkshake.  The donut itself was definitely fluffy and had a moist texture without being wet.  Pretty solid brioche if you ask me.  The fresh cream fillings were light and only semi-sweet.  I would've liked powdered sugar over granulated sugar personally but what do I know as other places have the same sugar on these donuts.

They also have a selection of baked good including the Infamous Korean Salt Bread, Strawberries & Cream Cronut, Blueberry Scone and Ham & Cheese Croissant.  The salt bread was like a soft dinner roll but with a noticeable saltiness.  We found the croissant pretty decent where it shattered and was buttery.  As for the scone, it was quite good with plenty of blueberries and blueberry jam on top.  Texturally, it was firm on the outside and fairly fluffy on the inside.  Cronut was crispy with fresh cream in the middle.  It was light and airy.

We got a few more filled donuts in the form of Mocha Tiramisu and Chocolate Cream.  These were the same cream-filled brioche donuts which were excellent.  I liked these even more so because they were coated with powdered sugar and cocoa powder.  Texturally, that appealed to me more than granulated sugar.  Both were good being just sweet enough.  There was also some special donuts in the form of Dubai Chocolate Donuts in Peanut Butter, Pistachio and Triple Chocolate.  I tried all of them and my favourite was the pistachio due to the nuttiness (also it is the original).  Loved the crunch within all of them from the knafeh and of course the rich layer of chocolate on the outside of the brioche donut.

Goldie's also has an array of specialty coffees that are just as appealing as the donuts.  We had a selection including Oreo Cream Mocha, Matcha Cream, Cream Latte, Almond Cream Mocha and Nutty Cloud.  All of them were purposefully sweet, aromatic and creamy.  However, my favourite was the Almond Cream as it was nutty, chocolatey and went down easy.  Oreo Cream Mocha was solid too since it wasn't as sweet as it sounded.  Definite Oreo vibes with the dark chocolate cookie taste without the sickingly sweet creme.  Overall, the things we tried at Goldie's was top-notch and made with care.  Baked goods and donuts are high-quality and so are the drinks.  Best of all, the location is prime with a beautiful view and quaint vibes.  If you are ever in Horseshoe Bay, give them a try!

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

The Good:

- Quality products that are carefully made

- Things are sweet, but not crazy sweet

- What nice location

The Bad:

- Parking might be a challenge on busy days

Baan Lao (Afternoon Tea Thai Experience)

One of the more deluxe dining experiences in town can be found in the village of Steveston.  Baan Lao, with its renowned service and beautiful location, offers up a unforgettable fine dining experience that would be Michelin-star if it were located in Vancouver instead of Richmond (local tourism board builds partnerships so that they receive Michelin-rated restaurants).  Of course this kind of experience doesn't come cheap, but for now, one can have a taste of Baan Lao at a lower price point.  They have added a high tea service for $95.00 per person.  What better way to enjoy the sights and sounds of Steveston along the riverfront than dining on carefully-crafted bites in a beautiful space?

Well, Jackie and I were invited to experience this complete with the Gong Fu Cha pairings curated by TAC-certified tea sommelier.  But before we got to any teas or even the food, we were served the classic Lemon Grass Pandan Elixir.  I've had this a few times before here and it is supposed to be a palette-activator.  However, just looking at the menu and the promise of intricate little morsels, it was appetizing enough!  This was lightly sweet and fragrant while beautifully cold.

Off to the first course, we were served a trio of bites including Khao Kriap Pak Mo (stir-fried organic chicken breast with steam rice paper dumpling), Yum Salmon Fu (Thai crispy wild sockeye salmon salad in crispy golden pastry) and Kuai Tiao Lui Suan (rice noodle butterfly paper salad roll with Thai herbal sauce).  I've been always impressed with Chef Nutcha's attention to detail and the use of vibrant colours.  These were too beautiful to eat!  My favourite of the bunch was the dumpling as the wrapper was soft and glutinous.  Inside, the chicken was layered with flavour from the caramelization of the stir-fry as well as the intense sweetness of the palm sugar.  The crispy edible vessel for the salmon was crispy and light giving way to the different textures and flavours of the salad.  Definitely aromatic with sweetness and some tanginess.  Lastly, the salad roll was bright and full or crunch from the vegetables.  Definitely could taste the herbs.  All of this was paired with Chiran Fukamushi Sench Green Tea.  I found this both subtle yet impactful at the same time.  It didn't take away from what I was eating though.

Next course consisted of many different items that were even more stunning than the previous trio.  They included Thung Thong Nuea Kwai (stir fried water buffalo money bag), Khao Chi Nuea Yang (coconut sticky rice with marinated beef tenderloin with tomato Thai chili sauce), Thot Man Kung (crispy mangrove prawn cake), Tao Hu Thot (deep fried organic soft tofu and wild seaweed caviar) and Gai Sa Tay (homemade brioche and grilled yellow curry organic chicken breast).  I know it is an easy thing just to say, "it was all delicious", but really it was.  I've had the money bags before and believe me, beyond the crispy exterior wonton shell, the meat in the middle was sweet and flavourful.  Beef tenderloin was tender and was complimented well by the spicy tang and it sat atop fried sticky rice.  This was a study in textural contrast with crunchy and chewy.  Oh that soft tofu was so easy to eat and delicate.  Finally, the curry chicken mouse atop brioche was an aromatic and textural delight.  All of this was paired with Yiwu 2006 Shu Pu’er Tea that was both earthy and a bit sweet.

Our last course featured Kai Tao Phueak Sang Kha Ya Bai Toei (deep fried taro ball with pandan coconut custard), Phon La Mai Kae Sa Lak (hand carved seasonal fruit), Luuk Choop (mung bean paste coated with agar) and Khao Niao Ma Muang (sweet mango with coconut milk sticky rice).  Oh that taro ball was was crispy, then chewy while revealing a sweet custard inside.  It was aromatic and tasty.  The mango sticky rice was carefully-prepared and once I took a bite, this definitely showed.  The rice was chewy, yet soft while aromatic and lightly sweet.  The ripe mango was expertly carved and intensely sweet.  This was paired with Dong Ding Oolong which was rather smooth and aromatic.

Ending off our meal, we were served the Tropical Sunset, Flavoured Green and Black Tea Blend which also featured flower petals.  Hence, it was predictably floral with fruitiness.  Overall, the afternoon tea was a great experience and all of the bites were carefully constructed in terms of appearance and taste.  Teas were a good match and definitely a cut above "typical" teas.  Service was attentive as expected, but a little less polished than the dinner service (possibly less experienced-staff for the afternoon).

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

The Good:
- Stunning setting and dining space
- Carefully curated food and teas
- Attentive service

The Bad:
- It is afternoon tea, so don't expect to be stuffed, but for bigger appetites, it might not be enough
- Service was good, but less polished than the dinner service

Microbrasserie de l'Île d’Orléans - Pub Le Mitan

Last time we were in Quebec City, it was the second-to-last stop on our cruise from Boston to Montreal.  Hence, we only had a day and weren't able to hit all of our intended stops.  This time around, with rental car (or mini-van in this case) in hand, we drove out to Montmorency Falls.  After many many stairs down the side of a hill to get the money shot of the falls, we were tired from the hot weather.  We took a break under some trees and planned out next destination - l'Île d’Orléans.  This was not too far from where we were as we crossed the Orleans Island Bridge.  We were looking for lunch and yet again, we did the random restaurant approach and ended up at Pub Le Mitan, attached to the Microbrasserie de l'Île d’Orléans.

Well, since we were at a micro brewery, the right thing to do is have a beer n'est pas?  So Costanza had the Pilsner while I went a completely different direction with the Gose Fraises Basilic (Strawberry Basil).  I will readily admit that I like lighter beers, in particular fruitier ones such as grapefruit radlers and sours.  This one was off-the-hook with a clean and crisp taste while having a generous hit of strawberries with a mild basil finish.  I liked this so much, I bought some to go from the store afterwards.

Onto the food, we had some of their Chicken Wings served with BBQ sauce.  Surprisingly, these were some of the best wings I've had recently.  Since they were brined in beer, they had good flavour and the meat was super juicy and tender.  The skin was beautifully rendered and was crispy despite being glazed with BBQ sauce. We had some extra BBQ sauce served in the middle of the basket and it was tangy with some spice.

For my main, I had the Smoked Meat Sandwich served on toasted rye.  It came with pickles as well as a healthy side of mustard.  As a sandwich, this ate quite well.  Naturally, this wasn't the smoked meat that I was looking for (that would be in Montreal), but it was definitely serviceable.  Unfortunately, the fries were not very good.  They were fried far too long and were dry and lifeless.  I did enjoy the side of coleslaw as it was fresh and had a nice tanginess.

Elaine and Costanza weren't too hungry and decided to share some Fish & Chips as well as a salad with their own order of wings.  Well, this had the same unfortunate fries and they were not very appealing in texture.  The beer battered fish was okay with a moist flakiness.  Batter was relatively thin with a crunchy exterior.  However, the batter closest to the fish was a bit wet (usually it is, but it was more so here).

Viv wasn't hungry either and went for their Smoked Salmon Baguette with a lot of cream cheese on the side.  This was served with onions and capers much like you would find on a bagel.  Also similarly to a bagel, the baguette was a bit dense and hard.  We put all the cream cheese on it to add some moisture and it helped.  Overall, we thought the food was serviceable at Pub Le Mitan but not great, except for the wings.  However, the main draw here is the beers.  I loved mine so much I am looking into getting some shipped back to Vancouver!

The Good:

- Menu has something for everyone

- Excellent beer

- Comfortable dining space

The Bad:

- Food is fine but not the draw here