Shameless Buns

For the time being, it appears that restaurants have it tough considering that they are paying for rent and are limited to the amount of people who can dine-in.  Furthermore, the fixed costs in running a restaurant aren't exactly something they can stop paying for.  Fortunately, some are able to pivot and do more takeout and offer other options.  One type of food purveyor that seems to be able to weather this storm are food trucks.  All of the costs involved with a food truck are not going to waste and they do not need to worry about offering a dine-in space.   With that in mind, Jacqueline and I made our way out to the Clayton Community Farmer's Market in the parking lot of Clayton Heights Secondary to make the long overdue visit to Shameless Buns.

Known for their sammies (hence, the name Shameless Buns), we tried the Tapa Dat Bun consisting of marinated beef, chipotle cheese sauce, sarsi caramelized onions, sriracha mayo, chicharron and green onions on toasted pandesal.  This was messy, yet ultimately delicious.  Tender and practically fall-apart tender, the beef by itself was on the saltier side, but combined with the soft sweet bun and the spice from the mayo, it was balanced and complete.

Since we are in October and we both love Spam, it was only fitting to try the Pumpkin Spice Sir Spam-A-Lot topped with a fried farm egg, onions, green onions, fried garlic and smoky maple mayo on toasted pandesal.  We really enjoyed this as the pumpkin spice was not overwhelming so that the Spam was able to do its salty and fatty thing.  Again, this meshed well with the sweet bun and the sharpness of the onions.

The most surprising item we tried was the Filipino Spaghetti Lumpia with chipotle cheese sauce.  Okay, I've had lumpia and Filipino spaghetti before, but not combined into one item!  I was skeptical because of the carb on carb premise, but holy moly this was outrageously good.  The outer wrapper was firmly crunchy and held the whole thing together successfully.  Inside, the al dente spaghetti was its usual sweet self with sausage.  Cheese sauce added the necessary moisture and spice.

Another majestic-looking offering was the Adobo Fries sporting crispy AF (yes they were!) sinigang fries, braised chicken adobo, garlic calamansi aioli, tomato, green onion and fried garlic.  Literally, this ate like a meal since there was so much tender chicken on top!  Loved the hints of acidity from the adobo and aioli where it helped brighten the dish.  The fries remained crispy despite the plethora of toppings and even after our incessant picture-taking!

Along the same lines, we also had the Sausage Party with the same crispy AF sinigang fries, longaniza, garlic calamansi aioli, sexy farm egg, sriracha mayo, green onion and fried garlic.  There was some similarities with the adobo fries except the sausage added sweetness while the egg yolk was at its silky best.  So if it wasn't obvious to you, the food at Shameless Buns isn't your typical Filipino fare.  There is plenty of creativity and risks being taken.  From what we tried, the result is Food Network worthy eats that tastes as outrageously good as they appear.  Definitely recommended.

*All food and beverages were complimentary*

The Good:

- Creative take on Filipino food (modernized)

- No shortage of flavour

- Truck moves to multiple locations

The Bad:

- Not diet food.  LOL...

Chicken World

What comes to mind when one craves fast food fried chicken in the GVRD?  KFC, Church's, Hi-Five, LA Chicken and Win Win are some of the usual spots.  However, there is a place that has been around longer than Hi-Five and Win Win.  I first visited the original location of Chicken World in 2009 and came away with a "meh" feeling.  I never went back.  However, an ownership change a few years ago has completely changed the operation including an expanded menu.  Jacqueline and I recently visited that same location to sample the new and hopefully improved eats.

We dove right into the Fried Chicken featuring both regular and spicy.  If I had to make a direct comparison, the fried chicken was a cross between Church's and Hi-Five.  The chicken was juicy and tender while completely seasoned.  Well-rendered and crunchy, the skin was more like Hi-Five.  I found the spicy to be flavourful, yet not tongue-scorching.  Another option was their spicy Peri-Peri Chicken which was excellent.  Nearly as moist as the fried chicken, the peri peri was full-flavoured and had a good spice level.

In addition to the chicken, there was an array of burgers available including the Nashville Billo Burger, Gabbar Chicken Burger and BeWafa Beef Burger.  These were no small sandwiches, especially with the Gabbar and BeWara as they sported 2 patties each. Coated with a spicy glaze, the Billo burger had a good crunch and featured tender white meat.  With 2 fried chicken thighs, the Gabbar was enormous and filling.  I would say this is one of the best chicken sammies in town.  There was a nice char on the beef patties that offered up an appealing smokiness.  The meat was rather lean, so it was on the drier side.

To get a taste of the entire menu, we got 2 different flavours for the Wings including honey garlic and buffalo.  I'm not sure where they get their chicken, but the wings were massive.  Furthermore, the skin was rendered while the meat was moist.  I personally like spicy so the buffalo wings did it for me.  The most surprisingly awesome item was the Rice n' Spice featuring fried chicken atop basmati rice drizzle with house-spiced mayo.  So much flavour and texture.  This ate like a meal and was probably my favourite thing I tried.  

The more typical sides we tried included Onion Rings, Fries and Jalapeno Poppers.  I enjoyed the starch-coated fries as they were aggressively crunchy while retaining some potatoness inside.  Onion rings were equally crunchy.  The breaded poppers were tangy with some spice cooled down by the cream cheese filling.  Overall, I was quite impressed with the food at Chicken World.  For the price, it is also a good value, considering the size of the chicken and the sammies.  I would have to put Chicken World in the top 3 in the Lower Mainland at this moment (with Church's and Hi-Five, and no, not LA Chicken, I've had it recently and it wasn't as good as I had remembered).

*All food and beverages were complimentary*

The Good:

- Big pieces of chicken

- Moist and tender

- Expanded menu

The Bad:

- Paper plates could've been sturdier

Food Affare

With the end of the Covid-19 pandemic no where in sight, it seems like take-out, delivery and food prep services are becoming more popular than ever.  Personally, I don't think I've ever done so much take out and food delivery in my life!  So just like how I mentioned that food trucks have the right business model at the moment (since they aren't paying for dining space), I also believe prepared food ready for pick-up is also quite attractive.  Restaurant-quality food for a fraction of the price.  Why not?  Recently, I have sampled 2 pick-up orders from Food Affare in Richmond that was rather impressive.

For my first pick-up, there were a variety of items including the Baked California Roll (aka Sushi Bake) featuring sushi rice with citrus essence, imitation crab, tobiko, fried jalapenos, nori and bonito flakes.  This included 2 boxes of nori sheets as well.  The trick with this one was to bake it until warm and then add the toppings.  Scoop into the nori sheets and it becomes a tidy little bite.  Loved the crunch and spice from the jalapenos.

One of the more finely-tuned dishes was the Mushroom Ravioli on Buerre Noisette with blistered tomatoes, parmesan petals, reduced red wine couile, fried capers and truffle oil.  I kid you not, this would be right at home at any fine-dining Italian restaurant.  The pasta was thin yet firmly al dente.  The woodsiness was strong and the truffle oil was restrained.  Tang and saltiness was provided by the tomatoes and capers.  So good.

Last dish of this pick-up order was the Mentaiko Kimchi Udon with with crispy pork belly and onsen egg topped with katsuobushi and scallions.  Yah, this was also excellent with the brininess of the cod roe and the creaminess of the egg.  Loved the fusion where the kimchi added a light spice and tanginess.  Adding more body to the dish, the pork belly was tender and meaty.

On my next pick-up, there was a similar variety featuring a traditional Italian offering in the Rigatoni Bolognese.  The slow cooked meat sauce was full of depth and of course melt-in-my-mouth tender.  Flavours were apparent, yet subtle at the same time.  Saltiness was provided by the melted parm on top.  Rigatoni was on point being chewy, yet still tender.

Back to the Korean fusion, we found the Beef Bulgogi Spaghetti with sous-vide egg.  This was good with all of the sweet and meaty flavours of bulgogi accented by jalapenos and the silkiness of the egg.  Once again, the pasta was perfect and I loved how it didn't clump together despite being prepared in advance.  It really did feel like I was eating an Italian dish, but with Korean flavours.

Lastly, I had a traditional Korean dish in the Pork & Tofu Kimchi Jjigae with rice (and a small portion of XO sauce).  This was chock full of ingredients and the broth was impactful with moderate spice and plenty of acidity.  Of course it went well with the rice!  Consisting of mainly scallops, the XO sauce as a flavour bomb of spice and briny sweetness.  To be honest, I wasn't expecting the food to be so good, but it surely is.  Totally restaurant quality dishes at a reasonable price ready for take-out.  I highly recommend.

*All food was complimentary*

The Good:

- Restaurant-quality eats

- Reasonably-priced

- Fusion that actually works

The Bad:

- For now, only pickup is in Richmond (but there is available delivery with a surcharge) 

Raisu Mama's Kitchen

Fresh off a delicious meal from Takenaka food truck, Mijune and I made our way to Raisu on West 4th for a dine-in tasting.  As some of you may already know, Raisu and Takenaka are related and you might notice some of the same dishes on both menus.  I've been to Raisu before and they boast some of the most beautifully plated Japanese dishes in the city.  This time around, since Mijune was around, we could tackle a larger bite out of the menu than the previous visit.

Before we got to the regular menu, we dove into the Omakase Uni Zukushi for 2 at a very reasonable $120.00.  The first course was the Uni Sashimi served with Yuzu Sake.  This was a generous portion of Peruvian uni which was sweet and fresh.  I found the yuzu sake a really nice compliment to the uni.

Next course, we were served 2 x Uni Temaki with snow crab meat, scallop, tobiko and ikura.  With all these luxurious ingredients, the rolled sushi ate very hearty.  Lots of complimentary sweetness and brininess, but the uni still made itself heard.  As you can see, the amount of rice was kept to a minimum so that the ingredients could shine.

We were each served an Uni Shooter consisting of ikura, mountain potato and quail egg with dashi ponzu truffle jelly.  This wasn't a shooter in the truest sense as you would probably choke if you took this all in one gulp.  However, it ate very well as a seafood parfait of sorts.  Fresh ingredients reigned supreme here again where the jelly was the glue that brought everything together.  Actually, the mountain potato (or yam) was sticky enough to literally bind the whole thing.

The next item was a variation of something we've had before in the Uni & Wagyu Aburi Nigiri Sushi.  Replacing the foie gras, he uni served roughly the same purpose with a sweet silkiness spiked by the taste of the sea.  Of course the wagyu practically melted in our mouths with a buttery tenderness.  The light sear on top activated the fats without cooking the meat all-the-way-through.  It was finished off with a arimasannsho-wasabi sauce that added the lightest of spice.

Normally, you would be given a choice between 2 items for the next course, but we ended up trying both for research purposes.  The Spicy Lobster Uni Cream Udon was off-the-hook!  So creamy with a definite kick, the uni afforded an appealing seafoody essence. Of course, adding a large lobster tail to the dish didn't hurt.  Standing up to the flavourful broth was chewy sanuki-style udon.

The other option in the Omakase Uni Zukushi menu other than the udon was the Uni & Snow Crab Donabe Rice with mixed mushrooms, cooked rice and raisu original dashi soup stock.  Boy, it would be a hard decision choosing between the two because this was plenty good too.  The fluffy, yet chewy rice was graced with the subtle essence of crab, the umaminess of the mushrooms (and dashi) and of course the sea-sweetness of uni.  Add in some ikura and this was a subtle flavour bomb (if that makes sense).

I will get to the dessert for this meal later as we went onto the regular menu at this point starting with the Yuzu Wings.  Nothing really complex about this dish, but these wings were prepared properly with well-rendered skin that was lightly crispy.  Add in the yuzukoshu marinade and there was a salty tanginess.

I particularly liked a seemingly non-assuming item in the 100% Wagyu Croquette coated with homemade panko, Japanese tartar and tonkatsu sauce.  Yah, this was indeed 100% wagyu as the meat was juicy, buttery and of course tender.  Lots of umaminess due to the fat content.  Plenty crispy on the outside while not greasy.  Loved dipping it into the tartar sauce as it reminded me of chicken nanban except with beef.

Staying with the same theme, we had Tonkatsu Teishoku with shredded cabbage, dressing, miso soup, rice, pickles and 2 types of sesame seeds (that you crush yourself).  Compared to Saku, the tonkatsu was more firm and meaty.  It was juicy though and ate quite tender.  The panko coating was similar to the croquettes being crispy without being greasy.

Raisu is well-known for their tonkatsu, but their signature offering is the Sho Ka Do Bento consisting of 9 featured appetizers (Chicken Karaage, Wagyu Nigiri, Soba Shooter, Yuzu Tuna Tataki, Grilled Lobster, Eggplant Agebitashi, Scallop Sashimi, Corn Karaage and Snow Crab on the Egg).  Yes, lots of little treasures that may or may not be familiar.  All very tasty especially the corn karaage and wagyu nigiri.  Only limited to 15 per day.

If you thought we were done, then you don't know Mijune very well...  So we soldiered on with the Bluefin Tuna Aburi Sushi.  These came in 4 different toppings and sauces.  I didn't note down what they were, but I believe there was diced pickle, ikura, fried shiso and 2 types of tobiko.  All were delicious and full of flavour without obscuring the delicate bluefin tuna.

Covered all over IG for the past few years, the Deluxe Seafood Bowl and the Blue Fin Tuna Deluxe Seafood Bowl are as good as they look.  I mean it was very obvious that the fish was very good quality and fresh.  Yes, these bowls aren't cheap, but the quantity of quality ingredients makes them worth every penny.  The rice underneath was prepared properly too being chewy and mild-tasting.

So we finished with all of the desserts including the Yuzu Gelato (included in the Omakase Uni Zukushi), Almond Tofu, Souffle Cheesecake and the Yuzu Parfait.  Other than the tofu, most things were a mash of the same ingredients.  However, the parfait featured raw cheesecake rather than the fluffy souffle cheesecake.  Everything was light and fruity.  Perfect ending to an absolute feast.  The quality of the ingredients and of course, the presentation are the calling card of Raisu.  Definitely a few notches above your typical Japanese spot in Vancity.

 *All food and beverages were complimentary*

The Good:

- High quality ingredients

- Carefully prepared

- Beautiful presentation

The Bad:

- On the pricier side, but you pay for what you get

- Desserts were good, could've had a bit more variety

Published on Main

I'm sure many of you have already tried Published on Main already, but for me, it wasn't that much a priority since dining out at the time was hit and miss due to the Covid-19 voluntary closures of many restaurants.  But as the weather improved and the options for outdoor dining increased, I started to venture out more.  Jacqueline and I decided to check the place out despite not having any resos.  We were able to score a table, but not one of the prized outdoor ones.  Not a huge problem as the tables inside were well-spaced out and they had their large floor-to-ceiling window doors wide open.  Since we already had a meal beforehand, we only got a small taste of the menu and couldn't do it "Mijune-style".

One of the dishes we had to try was the gorgeous Chicken Liver Toast served on house made rye toast with pickled rose, thyme and grated long pepper.  By looks alone, this dish was a winner.  Ultimately, it lived up to its appearance with sturdy rye bread that wasn't overly heavy.  The mousse was blended well being smooth and silky throughout.  It was well-seasoned bordering on salty without actually going over.  The cognac was definitely there, but wasn't overpowering.

Another fan favourite at Published is the Agnolotti stuffed with fresh cheese served with farmers sausage.  Almost as photogenic, the plump and oversized agnolotti were excellent.  Featuring thin pasta that was al dente, the creamy cheese was mild and complimented well by the salty sausage.  Although the dish didn't appear to be all that large, the components were hearty and filling.

One dish that I was looking forward to was the Duck Confit Meatballs with spicy black pepper sauce.  In terms of impact, the flavours were intense and focused.  However, the texture of the meatballs, specifically the exterior, was far too hard.  I found the duck confit in the very middle to be tender, but the dry outer layer was not appealing.

As much as the following dish looked like a whole lot of white on white with a splash of green, it was one of our favourites.  Underneath the matchstick kohlrabi and apple, we found tender slices of cured Scallop.  This was so refreshing and light where the flavours were subtle including the herb oil.  The crunch from the kohlrabi and apple provided the necessary texture to the dish.

As if the other dishes weren't pretty in their own right, the Pacific Halibut was both stunning and perfectly prepared.  Sporting a perfectly seared halibut that was flaky and moist, the collection of zaklan tomatoes, white currents and shiso provided plenty of brightness and impact to an otherwise understated dish.  In general, that was true for all of the food we tried at Published.  Seemingly simple items that were elevated by thoughtful and relevant ingredients.  A must-try in Vancouver.

The Good:

- Dishes were not overcomplicated

- Subtle flavours amped by complimentary ingredients

- Well-prepared proteins

The Bad:

- Can get pricey when you order enough dishes

The Lunch Lady

Okay, if you have ever followed the late Anthony Bourdain, you will know that he helped popularize a spot in Vietnam called The Lunch Lady.  Now, unless you were traveling abroad, there would be very little opportunity to try the place.  With the opening of the Vancouver location of The Lunch Lady, it has suddenly become accessible to people in North America.  Well, sorta because not everyone is traveling and even if you could, there are restrictions in place.  So I guess count ourselves lucky if we live in BC, specifically in the Greater Vancouver Area.  Grace and I decided to check the place out for lunch (after the initial hype died down a tad).

Even though the Bánh Tôm Chiên (Crispy Prawn Fritters) have been somewhat of a hit and miss for some people, we thought they were actually quite good.  I believe that initially they were too hard according to some, but for us, they were light and crispy.  The prawn in the middle was meaty with a snap.  Although they were put thoroughly through the deep-fryer, we didn't find them overly greasy.

One of the more interesting things we had was the Bò Né (Steak & Eggs) consisting of marinated filet of beef, 2 fried free range eggs, sautéed onions, house-made pâté, Laughing Cow cheese and french fries on a sizzling skillet with a bánh mì.  Yes, lots of things going on here, but we enjoyed it nonetheless.  Steak was perfectly medium-rare and super tender.  Loved dipping the crusty and airy bánh mì into the runny egg yolks with the provided soy dip.  Mind you, spreading the pate and cheese on it was plenty tasty too.

Onto more typical items, we had the Phở Bò sporting a 24-hour beef broth, brisket, rare beef and rice noodles.  We found the usual condiments on the side including mint.  I found the broth to be quite impactful being well-seasoned and meaty.  The meats were tender including the rare beef.  As for the noodles, there was a modest amount where it was al dente and not clumpy.  Overall, this was a fine bowl of pho, maybe not my favourite in town, but I have no issues with it.

In actuality, we were more impressed with the feature of the day, being the Mì Quảng with prawns, pork belly, quail egg, fresh rice noodles and full flavoured pork broth.  I thought the broth was even more impactful and complex than the beef.  There was a natural sweetness to go with the seafood as well as the ample seasoning.  Although the seafood was fine, the best part was the tender and buttery pork belly.

Our last dish was not the most interesting, but it was solid nonetheless.  The classic Cơm Gà featured the usual rice, fried egg and char grilled chicken thigh topped with pork crackling and scallion oil.  Let's just say the chicken was well-chared and well-brined.  It was juicy and full-flavoured with the smokiness from the grilling.  Much like the rest of the meal, this dish was good and it would be nit-picking to find a fault.  However, there are some high expectations due to the inherent hype.  Is it worth lining up for?  Maybe not, but the food is prepared properly.  I would be open to trying their dinner menu.

The Good:

- Properly prepared eats

- Decent service

- Some interesting items

The Bad:

- Worth lining up for?  Probably not

Takenaka

With the challenges that go with running a dine-in establishment these days due to Covid-19, it seems the ones that have outdoor dining as well as delivery/take-out options are best suited to survive.  In actuality, the restaurants that didn't have dine-in options to begin with didn't even have to change anything, such as food trucks and purely takeout operations.  That is why the new Takenaka food truck appears to have the right business model during these very strange times.  Offering restaurant-quality dishes (owner of Raisu has a stake in the truck) served out of a food truck (and commissary) for takeout, delivery and limited outdoor seating, this may be the way to do things at the moment.  Mijune and I recently visited the outfit and dined "Mijune-style". 

Starting light with a couple of salads and one item called Snow Crab on the Egg.  Pretty literal name, but it was essentially a boiled egg with snow crab and ikura on top.  Simple, but good with natural flavours and sweetness.  I enjoyed the Sozai Salad the most because there was chicken to go with the kale.  But the dressing was also very good being nutty and just sweet enough.  The Kawaii Salad with spicy beet dressing was a refreshing mix of kale, sunflower seeds and dried cranberries.  I thought the spice was mild, but that was fine as it probably wouldn't work for this salad if it was scorching hot.

The bulk of the menu is dedicated to maki sushi and we decided on several including Snow Crab Roll, House Roll, Unagi Roll and Steak Roll.  As you can clearly see, the rolls were large and stuffed full to the brim with ingredients rather than just rice.  On top of that, the quality of the ingredients was good as well as the preparation.  Of the 4, I thought the unagi roll had the best balance of flavour and texture.  However, the abundance of filling in the snow crab roll made for a luxurious experience.

Eating 4 rolls wasn't apparently enough for us, so we also had the slightly different Mayowill Roll which was essentially a house roll coated in tempura batter and deep-fried.  Even though the heat softened the rice a bit, the consistency of the sushi rice was still good being chewy and just moist enough. The light crunch from the batter gave some texture while the sweet tangy dip went well with the mild-tasting ingredients.

Off to some Temaki, we tried the Lobster, Uni and Bluefin.  These continued the trend of the maki sushi where they were stuffed full of quality ingredients.  All 3 were very good in their own ways.  The lobster was the most hearty with a tempura-fried small tail with real crab meat.  Really enjoyed the fresh sweetness of the uni that was further enhanced with snow crab, ikura and yuzu tobiko.  The bluefin had a beautiful sheen where it was accompanied by snow crab, scallops, ikura and yuzu tobiko.  Something along the same lines without the sushi rice, we found the Seafood Tartar servied with nori.  This was a good mix of fish with 2 tobiko and ikura.  Very simple and fresh.

Staying on the same theme, the Bara Charashi was a colourful mix of salmon and tuna with snow crab, scallops, tamago, ikura, 2 types of tobiko, radish sprouts, shiso-marinated kelp and cucumber.  Since the sushi rice was layered with more ingredients, the bites were balanced and there was actually more ingredients than rice itself.  Again, the fresh ingredients spoke for themselves as well as the properly-prepared rice.  Loved the addition of scallops and snow crab as it added another level of sweetness.  Lots of tobiko ensured pops of ocean brightness.

Still with the raw stuff, we had the Yuzu Tuna Tataki with with a ponzu jelly atop marinated seaweed.  As an aside, loved the plastic packaging they used as it paired well with the colourful food.  Once again, this was excellent with delicate tuna that was lightly seared evenly on all sides.  The ponzu jelly provided pops of saltiness to go with the bright tang of the yuzu.  Classic flavours that were both familiar and delicious.

For our 2 cooked items, we had the Ebi-Mayo as well as the Chicken Karaage.  Nothing amiss with these ones as the deep fry was even where the batter on the ebi was not too thick while crunchy.  It was served with a side of chili-mayo.  As for the chicken karaage, the outside was crispy and the inside was juicy and well-seasoned.  For me personally, I like the fact I can get ebi-mayo to go!

We weren't originally planning to order the Wagyu Shabu Shabu Udon with thinly sliced beef, radish sprouts, seasoned egg, yuzu zest, Sanuki udon and original udon broth.  However, it was suggested we try it.  Wow, this was excellent with strong impactful aroma and seasoning from the broth.  It was meaty and full of umami.  It was so effective that it seasoned the noodles with penetrating flavours.  The beef was so tender and buttery with full meatiness due to the fat content.  I highly recommend this dish.

In a custom to-go box, the Kaiseki Bento Box was as stunning as any take-out can get.  This needed to be pre-ordered. Taking a page from Raisu, this featured 9 different chef's omakase tapas including Saikyo miso grilled black cod, pickled zucchini and eggplant, chicken karaage, whelk with tobiko mayo, house roll, chicken salad, stewed pork belly, snow crab on egg and steak with wasabi sauce.  This could also be made into a combo with a half or full-sized chirashi bowl.

We also tried the Makunouchi Bento that sported some of the same items such as the egg, black cod, chicken salad, whelk, karaage and pickles.  However, the most obvious difference was the beautiful mini-seafood bara chirashi.  There was nothing mini about it as it was quite filling. Again, the best thing about the bento box was the fresh quality ingredients.  Yes, the boxes cost $30.00 and $26.00 respectively and despite being take-out, the food is restaurant-quality if not even better.

One of the most simple-looking items was the Almond Tofu with peach & orange jelly.   Don't let the appearances fool you as this was freakin' delicious.  Aromatic and just lightly sweet, the delicate tofu did its best pannacotta impersonation while topped with a naturally sweet and tangy fruit mixture.  An excellent finish to some pretty impressive looking and tasting food.  Takenaka is just the right food truck at the right time.  With all the Covid-19 concerns about eating within a restaurant, Takenaka offers up restaurant-quality food (just like Raisu) in a convenient take-out format complete with custom containers to match.  I would gladly eat this again.

*All food and beverages were complimentary*

The Good:

- Fairly extensive menu

- Restaurant-quality eats

- Quality ingredients

The Bad:

- Not necessarily inexpensive for a food truck, but the food quality is that of a restaurant