Lucky Lily Asian Brasserie (YVR Domestic Terminal)

As much as YVR is lauded one of the best airports in North America and sometimes, the world, I thought their food options could be better.  Well, that has been changing in the past 10 years and now we see spots like Bubble Waffle Cafe, Pajo's, Salmon n' Bannock and Sal Y Limon among others.  Now we see the latest offering at YVR's Domestic Terminal in Lucky Lily Asian Brasserie by Top Chef Canada winner, Nicole Gomes.  This is not her first airport restaurant, as she has opened Wander Kitchen & Bar at Calgary International.  The menu is Pan-Asian and offers a wide-range of options to eat-in and for takeout.

We had a sampling of the menu that covered a wide-range of items including the Chicken Sesame Slaw.  Called "Sau See Gai" in Cantonese, this is a popular cold dish that has hand shredded chicken mixed with cabbage, celery, cucumber, pickled veggies, radish, cilantro and crispy wonton strips in a sesame soy dressing.  This was a good version where the freshness and crunch factor was high.  Chicken was tender and moist while the wonton strips countered that with a firm texture.

Next up, we had a new dish on the menu - Crispy Thai Wings.  This was the best item we tried for the meal.  Consisting of both flats and drumettes, these wings were indeed uniformly crispy.  The skin was properly rendered and nothing was flabby.  Inside, the meat was juicy and super tender.  We loved the size of the wings too as they were neither too small or large.  On the outside, the makrut lime salt added a delicious zing while dipping them into the black pepper lime dip added such brightness and a bit of bite.

We tried a super classic Sichuan dish in the Spicy Wontons.   These pork dumplings were sourced from a legit Chinatown supplier in Vancouver.  Featuring a thin wrapper, these wontons were cooked just right.  The wrapper was al dente, yet was tender enough to the chew.  Inside, the pork filling was moist and tender.  These were dressed in Sichuan peppercorns, chilli crisp and soy-garlic vinaigrette.  Nice combination of flavours, yet I could've done with more heat.  However, I'm sure they made these mild so it could appeal to all.

Our last appie was the Vietnamese Meatballs.  These house-made meatballs consisted of pork & jicama.  Hence, there was a noted bright crunch to go with the soft pork.  Underneath, we found an Asian tomato sauce that was tangy and sweet.  Another layer of sweetness came from the cooked-down onions.  Adding a bit of heat and zip, we found slices of pickled jalapeno.  I thought the addition of crispy onions was necessary since the meatballs were pretty soft.  The buttery toasted baguette provided even more crunch.

Although not listed as an appetizer, the Cold Sesame Noodles was another great dish to share with friends (one could eat it by themselves, but I recommend sharing it).  This was a good amount of chewy thin white wheat noodles sitting atop a creamy sesame sauce along with cucumber, peanuts, chili oil and scallions.  Upon tossing the noodles, it became apparent a bit more sauce would've helped in terms of texture and taste.  However, the parts of the noodles that had enough sauce was aromatic.  I think adding some of the chili crunch (upon request) would've put this dish over the top with even more texture and some smoky bite.

Since sharing one Karaage Burger would've been difficult, we were served 4 mini-versions instead.  Loved the sesame brioche bun as it was super soft and nutty.  Inside, we found a marinated chicken thigh which was juicy and completely crispy from the perfectly deep-fried coating.  We found some creamy melted havarti, crisp lettuce and spicy togarashi mayo that added everything we needed from texture, moisture and flavour.  Nice little bite.  The side of fries were crispy and had a hint of 5-spice.

We ended the savoury portion of the meal with the Bangkok Bowl.  Functionally, this was a solid red curry with mild spice, creamy aromatics and measured sweetness.  Veggies were not overdone and the rice was fragrant and chewy.  The one thing that could've been better was the chicken.  It appeared to be brined and precooked.  My guess is that it holds up better in the takeaway version from the adjacent market.  Totally understandable from a practical point-of-view.  However, the texture was not consistent with traditional chicken breast for Thai curries.

We moved onto dessert at this point and went with a HK-style cafe classic in the Hong Kong French Toast.  The method here consisted of 2 pieces of milk bread with peanut butter in the middle and coated with egg and then deep-fried.  This particular one was topped with condensed milk custard, sliced bananas and almonds. I thought it was pretty tasty with crispy edges and a soft interior texture.  I liked the contrast of salt and sweet, but would've like to see even more sweetness.  The other dessert was the Salted Lava Buns.  These were pretty textbook with a soft and fluffy bun.  Inside, the salted egg custard was plenty runny.  It was aromatic, sweet, salty and a bit nutty.  Overall, the food at Lucky Lily represents something different for the domestic traveler at YVR.   Sure, some purists might wonder about the modern takes on some classic dishes, but I believe the menu at Lucky Lilly is accessible to all for a reasonable price (given it is in the secured area of the airport).

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

The Good:

- Pricing is fair considering where it is located

- Something different

- Nice spot to hang out before your flight

The Bad:

- Not sure about the precooked chicken in the curry, but it is understandable from a functional standpoint

Dirty Apron (YVR Domestic Departures)

You might be wondering why the heck I'm posting about something located in the domestic departures at YVR...  Well, let me tell you this - food is a necessity when you are waiting for your flight and sometimes it is a life-saver if there is a delay.  Also, I've had my fair share of bad food at YVR including that awful Banh Shop in the US departures.  So when we had something fairly delicious at The Dirty Apron this time around, I had to blog about it!

So we were traveling to Quebec City with Elaine and Costanza and ended up grabbing 4 sandwiches.  The first was the Roast Beef with chimichurri, roma tomatoes, tomato aioli and arugula.  I thought this was the most pedestrian of the choices we had.  The beef was tender but not particularly meaty in texture.  I liked the aioli as it was creamy and had a real tomato flavour.  I thought the bread was a touch on the heavier side, but manageable.

Something that looked really familiar if you've ever been to Finch's is the Prosciutto, Fig and Brie.  In addition to the ingredients already listed, we also found balsamic onions, arugula and balsamic glaze.  The combination of ingredients lends itself to layers of taste.  You have the salty meatiness of the prosciutto balanced off by the sweetness of the sliced figs.  Yet, the creaminess of the brie brings everything down a notch while the balsamic affords some sweet tanginess.  Good combo.

For myself, I had to get the Cuban Ham (or their version of a Cubano) with BBQ pulled pork, honey ham, Swiss, pickles, yellow mustard and chipotle aioli.  This was rather messy and cheesy, but that was the whole point of the sandwich.  Lots of meatiness from the tender pulled pork and salty ham.  The pickles gave a nice tangy kick while the mustard did some of the same.  There was also a background spice.

The best sandwich, according to all of us, was shockingly the Roast Chicken with shaved parm, tomatoes, arugula and chipotle aioli. Due to the big chunks of roast chicken breast, this sandwich also weighed the most.  It ate hearty with tender bites of chicken with the tanginess of the tomatoes and the salty nuttiness of the parm.  Ultimately the sandwiches at The Dirty Apron at YVR were a decent option at the airport.  Prices range from approximately $17.00 - $19.00, which is actually reasonable considering we are kept captive in post-security area.  Much better than the Banh Shop in the US departures. Just remember (and this is really important!), get a freshly made and toasted sandwich.  Not one of those premade one sitting in the refrigerated display.  Those are gross.

The Good:
- Sandwiches actually taste good and have enough filling
- Reasonably-priced with all things considered

The Bad:
- Bread is a bit dense
- Only in the domestic departures  

Globe@YVR (Christmas Day Brunch)

Other than Asian restaurants, specifically Chinese, there are not a huge amount of options in terms of brunch on Christmas Day. For as long as who knows when, we would go out for Dim Sum if we wanted eats on the 25th. This time around, we figured something different was in order. But where? Ah, hotels! They are open year round including their restaurants. Seeing how we had already done the Burnaby Hilton, Hotel Vancouver, Waterfront and Pan Pacific already, there are only a few left which offer up a respectable brunch buffet. After perusing different menus, we settled on Glove@YVR. Normally quite busy, Vancouver International was quiet on a Christmas morning. With barely any cars on the road in Richmond, it was like Superstore late on a weeknight. Easy to navigate and frustration level at a minimum. The cool thing about Globe is the view of the domestic departure terminal. Nothing like plane-watching while dining. It's interesting to see planes at their gates moving along in an orderly fashion. This is probably the only place one would find any semblance of traffic order in Richmond.

Normally, the brunch buffet is not as elaborate as the holiday themed spreads; however, there are elements which are similar. Regularly, the buffet goes for $26.00. Today? $62.00. We'll get to the expensive stuff later. We were seated right next to what you'd normally find at this type of buffet - the Breakfast Station. Here you got Bacon, Sausages, Roasted Tomatoes, Sauteed Button Mushrooms, Hashbrowns, Mini-Pancakes and Eggs Benedict. Hey, the bacon was lean and crisp while the sausages were large and juicy (too easy of a joke, gonna leave it...). As for the Eggs Benedict, this was done in a traditional style with English muffin, Canadian back bacon, poached egg and Hollandaise. The free-range eggs were poached perfectly while the Hollandaise was not heavy with a nice hint of lemon. To the immediate left of the breakfast station sits the Omelet Bar. It is attended full-time by a chef who makes omelets to order. The available ingredients include tomatoes, peppers, cheddar cheese, asparagus, red onion, scallions, mushrooms, bacon, ham, sausage and shrimp. Pretty similar to any other omelet bar at a number of hotel brunches. Maybe this is wishful thinking; but I would like to see more interesting ingredients used. Could it be due to cost? Demand? Or any other logistical reasons? Whatever the case, I normally do not go for an omelet for the sole reason that it is a "filler" item. Yes, the Chinese in me takes over again. Go for the seafood, ignore carbs, veggies and the sort. However, I was going to be a rebel this time. In front of my parents no less! I got an omelet. Well, I shared it with Viv... LOL...

I ended up with an omelet with asparagus, ham, shrimp, mushrooms and cheddar cheese. I watched as my omelet was being made and I was impressed with the skill of the chef. As you can see in the picture, the omelet was cooked perfectly. It was fluffy and soft with no overcooking whatsoever. To the right of the hot breakfast items was the Fresh Fruit and Cereal Bar. In addition to a selection of prepackaged cereal and milk, there was a selection of pineapple, cantaloupe, honeydew, watermelon, whole oranges, apples and bananas. Rounding out the selection was yogurt and hot oatmeal with various toppings. Moving onto the Salads which were incidentally located on the other side of the restaurant. I liked this setup since it prevented any bottleneck. Everything was so spread out, it never seemed like I was lining up for anything. Furthermore, everyone moved along in an orderly fashion. A very strange sight for any restaurant in Richmond. This station was quite extensive consisting of Mesclun Greens with a choice of French Dressing, Soy Balsamic Dressing of Anchovy Dressing, Salad Niçoise, Caesar Salad with Condiments, Smoked Duck Breast Salad with Watercress, Apple and Hazelnuts, Char Grilled Asparagus with Truffle Cream and Chives, Slow Roasted Red Beets with Pea, Honey Sherry Vinaigrette, Oven Roasted Seasonal Mushrooms with Rosemary, Oven Roasted Sweet Potato with Turkey Bacon and Sage, Maple Sherry Vinaigrette, Classic Gazpacho, Greek Salad with Feta and Rosemary, Caprese Salad with Pumpkin Seeds, Basil Purée and Walnut Oil, and Black Olives with Roasted Garlic and Thyme. The highlight from this section for me was the Smoked Duck Salad. Viv thought the duck was rather salty; however for me, it was perfect since it provided all the flavour for the salad. The duck reminded me of a thicker proscuitto.

Now for the star of the show, the Seafood! This plate of goodies saw more action than Ron Jeremy. I gotta give it to the staff for keeping it fully stocked with fresh seafood. You might be wondering why this is generally served cold. Reason being is that seafood gets nasty when overcooked; hence if it is cold, it cannot cook no further. This section consisted of what you see in the picture (Prawns, Plump Mussels, Manila Clams and Dungeness Crab) in addition to Shrimp Cocktail with Spicy Gazpacho, Poached Salmon and Smoked Salmon. I liked all the seafood (overcooked salmon withstanding), especially the dungeness crab legs. They were very meaty and sweet. Love these way more than King Crab legs. The mussels were incredibly plump which were bathed in an excellent lemon butter.

To the immediate right of the seafood was the Hot Food Station. The first item was the Lobster Bisque. It was quite a pale looking soup that did not have a lot of impact. Sure, I could taste the lobster; but it was neither rich or had any depth. It was merely thick and sweet. My dad thought it was rather fishy too. In the next couple of chaffing trays were veggies (Mashed Potato, Brown Sugar Butter Yams & Brussels Sprouts). I skipped it. There were 2 more trays which consisted of Squid Spaghetti with Garlic Basil Rosé Sauce and Fruits De Mer Grilles with Thyme Butter Sauce. Going against the no-carb policy, I got a ramekin of spaghetti. Of course it was far from al dente (buffet, what can you expect?). The squid was excellent though being tender while not mushy. The rose sauce was not exactly that impactful. It did taste okay though. The mix of halibut, salmon and prawns was actually pretty good except for the overcooked salmon. Curiously, the halibut turned out to be decently moist. The beurre blanc sauce was very mild, allowing the seafood to shine.

Moving onto the Carving Station, there was Sage Butter Basted Tom Turkey, Cranberry Preserves, Giblet Gravy, Roasted Corn and Pine-nut, Foccaccia Stuffing, Clove Studded Honey Roast Ham Leg and Tarragon and Garlic Rubbed Alberta Prime Beef Top Side Roast with Yorkshire Pudding. Although the beef wasn't the desired prime rib, it was tender and full of flavour. A clear indication of high-quality aged meat. I didn't end up trying the ham since I had already made a roast ham a few days before (which I ate for many more days after). Viv tried the turkey and it was moist since it was a combination of both breast meat and dark meat.

The Desserts were located in 2 separate stations (fruit already mentioned at the Breakfast Station). There was a table with various cakes and cookies. Directly across was the chocolate fountain with strawberries, marshmallows and honeydew on skewers. A plate of Christmas cookies rounded out the table. I only gave a few desserts a try since I was incredibly full from trying almost everything. The general consensus was that the desserts were decent. Nothing that really stood out; but nothing that made us want to spit it out either. In terms of the brunch buffet as a whole, it had some high points and some lows as well. The breakfast items were good, as with the seafood. Most of the hot food was pretty average while the carving station was respectable. Desserts did their job and we got great service throughout. As mentioned, their regular brunch is much more scaled down and less expensive. Given that we dined on Christmas Day, the prices will naturally be inflated.

The Good:
- Excellent service
- Relaxing atmosphere with an interesting view of the airport
- Solid breakfast items (which is their regular brunch anyways)

The Bad:
- Unless you were here already (staying at hotel or flight), parking is not validated for brunch
- Specific to this particular Christmas Day brunch only - the hot food was mediocre