Kadoya (Denman)

*Restaurant has moved to 1063 Davie Street*

It's nice to have a day off. Time to sleep in, spend time with love ones, do some chores, run some errands... and in my case, go out to eat! Costanza had called me up earlier in the morning and wanted to see if I was up for breaky. Well, I would've been if I had been awake! Don't you hate people calling and waking you up? I suggested we go for lunch instead and he was game. I checked in with Rich Guy and he was available as well. What does he do all day anyways? Since we were planning to eat in Downtown, I also texted Kim. He is always game to eat! More the merrier! To make things convenient, we chose the new 2nd location of Kadoya on Denman at Davie. Kim arrived first and was able to score a table nearby the window. Not right by the window, but close enough.

Kadoya is known for their specialty rolls and despite having 3 diners, we could only order so much. Thus, Kim hatched up a plan of ordering 2 of their lunch specials which gave the option of choosing 3 of their specialty rolls in smaller portion sizes. Hence, we ended up with 6 of their specialty rolls to try. A pretty good deal at $9.95 per lunch special. But before that, we had their Friday special in the Daily Sashimi, which was Spicy Salmon. Another good value at $8.99. Unlike some other places, the cubes of salmon were not merely hidden with an explosively hot sauce. Rather, we could still taste the salmon which had a fresh texture. It was slightly sweet with some kick; but only moderately. A good portion size for the money.

Now onto the rolls starting with the Kadoya. Having been named after the restaurant, I had high hopes. Well, consider it meeting expectations. First of all, I loved the presentation with the different colour tobiko. The rice was moving towards the gummier side; yet it was not a big issue. I did get a hint of vinegar and some sweetness. As for the roll itself, it is a combination of deep fried salmon skin and cucumbers on the inside with tuna tempura, tobiko, mayo and teriyaki sauce on the outside. This was a well-balanced roll with some nice crunch and just enough flavour from the sauces. I can't say the same for the King's Roll though. Consisting of prawn tempura (cold and soggy) and avocado on the inside with wild salmon, tobiko, green onion, garlic chips and honey mayo on the outside, the flavours just didn't seem to work. This is especially true with the honey mayo. The sweetness completely overwhelmed the other components. This would've been much better with an unagi sauce combined with something less sweet.

Also consisting of prawn tempura and avocado on the inside was the Paradise Roll. On the outside, there was wakame salad, tobiko and sweet mayo. For me, this one was okay. Disregarding the stone-cold and soggy prawn tempura, the flavours were mild. The wakame provided the necessary flavour and the smoothness of the mayo brought it all together. The Volcano Roll was something truly a bit different. Inside, there was a mix of spicy salmon and tempura bits. On the outside, there was slices of scallops topped with tobiko and black sesame sauce. For me, the black sesame was the highlight of the roll.T he tempura bits did not provide the necessary crunch since they were soggy. If it weren't for the black sesame, nothing much good about this roll. Moving on, we got the Dragon Roll, which is a bit more common. Consisting of prawn tempura and avocado on the inside with unagi, tobiko and mayo on the outside, this was a pretty standard Dragon Roll. Once again, the soggy and cold prawn tempura took away from the roll. No textural contrast; yet it did taste okay due to the sweet BBQ unagi.

Now the award for worst roll of the bunch was the Canucks Roll. Much like the Canucks from the 80's, this roll was partially orange and really bad. Inside, there was Tony Tanti and Petri Skriko... uh... I mean spicy tuna with tempura bits. Outside, there was salmon tempura, tobiko, bonito flakes and sweet mayo. Due to the soggy nature of the tempura bits, the inside was chewy. To compound this issue, the salmon tempura was not only not crispy, it had the consistency of Ron Delorme (I mean tough...). So we ended up gnawing on this roll without any joy of eating it. Our roll adventure didn't end there. We also got an order of their California Tempura Roll. At only $4.50 for 10 pieces, this was a pretty good value. However, the roll itself was pretty ordinary. Due to the deep fry job, the rice became very soft. In the end, the result was a roll devoid of any texture, it was all one mushy mess. However, it wasn't terrible. It's a standard California roll deep fried. I wouldn't complain much about it since it wasn't very expensive.

For comparison's sake, we got a few cooked items to try. Since we had a huge overload of rice already, we opted for the Beef Yakisoba. I know, more carbs. What can you do? Hard to do any Atkin's in an Asian restaurant! The portion size of the yakisoba was quite good while there was a good mix of ingredients. However, the noodles were too soft and the whole thing was over-sauced. It was a bit wet. Curiously, it was served on a hot plate; yet it was not really sizzling. Not a horrible yakisoba, just a very average one. The second cooked entree was the Chicken Teriyaki. Once again, nothing inherently terrible with it; but nothing special either. It was a decent sized portion with plenty of fresh veggies underneath. Much like the yakisoba, the hot plate was not really all that hot. The chicken was decently tender and there wasn't too much sauce. The batter was okay in spots while a little soft in others.

I have mixed feelings about Kadoya. There were some decent items mixed in with some forgettable items. I must admit that their rolls are quite aesthetically pleasing, in addition to being quite large in size. However, only a few worked. The other dishes we had were generous in size; yet, the execution in general was quite inconsistent. Almost all the fried components were universally cold and not crispy. They ranged from soggy to chewy. Not a good texture, especially in a roll that desperately needs crunch. With that being said, I thought their pricing was fair. It is very reasonable for what we got and considering the Downtown location. In terms of service, the one server was extremely overworked.

The Good:
- Good portions
- Reasonable prices
- Large selection of specialty rolls

The Bad:
- Cooked food wasn't that impressive
- Lack of staff
- As with anything on Denman, parking is an issue

A Taste of Asia

*Restaurant is closed*

It always seems like we avoid/ignore/take for granted the restaurants that are located closest to us. I seem to travel far and wide in order to experience interesting food. Well, it's quite possible that I tend to forget about the local establishments for that very reason. They are generally not all that interesting. Face it, usually, the most popular and unique restaurants are not located in the burbs, particularly residential areas. Of course there are exceptions; but that is not often the rule. So when I asked Viv if she was in the mood for Vietnamese food, she got all confused when I said we'd go to this place on Hastings near Willingdon. "There's a Vietnamese place there???" she questioned. Well, a Chinese-run Vietnamese restaurant that is...

So how do I know about this place? Well, much like the 6th Sense, I see can see restaurants, where others might ignore. Where some men would nearly sideswipe the car next to them while checking out women, I'd do the same when I excitedly see a restaurant. Oh, those awnings with various fonts are ever-so-sexy! Alright, A Taste of Asia doesn't exude anything sexy, in fact, it is probably as un-sexy you can get for a restaurant. Essentially a mom & pop operation, the prices are rock-bottom and the entire setup is merely functional. I kept this in mind as we were seated at a table which was serenaded by an oscillating fan every 2 seconds. Reminiscent of Eatwell in Coquitlam, the prices could give food fair joints a run for their money.

We started with a Shrimp Salad Roll. For $2.25, we weren't expecting a lot of shrimp and there really wasn't much. However, the roll was fresh and did what it was supposed to do. The peanut dipping sauce was quite thick and a bit too sweet. I tacked on a Cold Cut Banh Mi as well. The bread was crispy and quite chewy. I like mine lighter; however, I know some people prefer chewy, so chalk this up to personal preference. I did like the liberal use of pâté, even though it was not very flavourful. A decent amount of meat with crisp cucumber, carrots and daikon rounded out the sandwich. Good thing I ordered a Banh Mi because the Special Pho was small. I ain't complaining though since it only costs $5.00. Despite its size, there was ample amount of tender rare beef, brisket, tripe, tendon and meatballs. The broth was not too heavy or salty while being slightly oily. Viv went for her usual - Lemongrass Chicken Rice. Now the amount of chicken looks like a lot, in reality, it was thin. Regardless, it was tender with lots of lemongrass flavour. So the food here is okay and probably gets lost among the many other Vietnamese restaurants in town. Mind you, it is their prices that sets them apart. There are not many places where you can order 4 items and spend under $20.00.

The Good:
- Cheap
- Friendly owner/operators
- Food is alright for the price

The Bad:
- When prices are low, compromises have to be made
- Service is extremely sparse

Bento Nouveau

*Restaurant is closed*

Pre-made, take-out sushi... Sure, that doesn't sound all that appetizing does it? To be honest, that has never been my favourite way of eating sushi. However, for some reason or another, I do my occasional Fujiya run every now and then. Possibly it has something to do with reasonable expectations. Much like the pre-made sandwich or prepackaged Chinese food, there will need to be compromises. Hence, we can't expect too much. At the same time, the food has to be edible, otherwise, it defeats the whole purpose. Now, consider my dilemma. I was approached by Bento Sushi to try some of their takeout products in hopes I blog about it. You see, Bento is almost purely takeout much like Fujiya. Now, with that being said, it is prepared on-site. I decided to give it a try since I've already put myself in harms way by eating at all sorts of Japanese restaurants already.

I was supplied with 3 sushi "club boats" to try starting with the basic California Roll Boat. Uniformly made, the rolls looked pretty standard. Nothing fancy here. As for the sushi rice, it was on the stickier side of things. Can't expect too much from packaged sushi. Not exactly screaming out flavour, there was some vinegar and sweetness. In terms of the roll as a whole, it was pretty textbook, nothing ground-breaking. Best word to describe it is "safe". The next one was the Assorted Maki Roll club boat. In it was more California Roll, Vegetable Roll and a Spicy Surimi Roll. The rolls were once again pretty standard; however, I have to admit that the ingredients were vibrant in colour and fresh. The avocado was ripe with no discoloration while the cucumber and carrots were crisp. Last item was the Salmon Sushi club boat. There were 3 types of salmon sushi consisting of Salmon Maki, Salmon Nigiri and a Salmon & Avocado Roll. Surprisingly, the salmon was actually quite good. It was sweet and fresh. Although, the salmon on the nigiri could've been thicker. I thought this was the best of the boats, partly because I personally like raw fish more than California Rolls. As an aside, the wasabi was
some of the hottest I've had recently. I found that quite interesting.

Now, I'm sure if you are wondering if I actually liked the sushi. Okay, I'll be honest. I have a predisposed biased towards this type of sushi. So I'm generally more critical due to the fact I've had some pretty good sushi in the past. With that being said, I didn't dislike it either. In fact, the salmon boat was quite good. If you compare this to restaurants like Sui Sha Ya (which is not really even Japanese food), the Bento Sushi is better. I'm probably not their target market; yet I have to concede that they do produce a decent product which will satisfy a large number of people. And I'm sure that their intention is to appeal to the masses. It is safe sushi. Not everyone wants things like uni and mirugai in their sushi anyways.

Suhang

*Restaurant is closed*

Less than 24 hours later after late night hockey, I find myself in Richmond once again. In fact, I would have to return here for another hockey game the next night. Yup, 3 days in-a-row in Richmond. Tempting fate? Not exactly. Today, I was on my way to Grand Performance Auto to get my dad's spoiler painted. You see, I got him a spoiler for his car as a present. Unorthodox? Absolutely. Makes the car look better? But of course! The entire process would take about 2 hours or so. Thus, there was only one way to pass the time... Eat! Since I carpool with Pomegranate, I kidnapped him for the afternoon. Well, not exactly. He wasn't planning on joining me at all; however, when I mentioned that there might be Xiao Long Baos on the agenda, he jumped at the chance. So after dropping off the car at River Road near Capstan Way, we walked over to Alexandra for some XLB action. WTF? Our destination, Northern Dynasty was closed! Great... Not to worry, I had a backup plan, which was Su Hang Restaurant. Only problem was that we'd have to walk all the way to Ackroyd Road. No matter, anything for food right?

As we entered, the waft of vinegar filled the air. Yah baby, that is the smell of XLBs coming our way! But first, we started with the Drunken Chicken. Served cold, the tender chicken had a pronounced rice wine flavour - slightly bitter (but a good bitter) with a touch of sweet and savoury. Up next was the Szechuan Beef Brisket Noodles. At first, I was concerned with the light colour of the broth and the various bits of fatty floaties. However, the soup had more flavour than its appearance. With a decent amount of spiciness mixed in with a savoury beef broth, it was well-balanced. The brisket was tender enough; but I didn't like the excess fat floating around.

Now for the main event. I had long ago promised Pomegranate we'd go for some "real" Xiao Long Bao. The reason? He had watched Glutton for Punishment and got a craving for some after the XLB episode. Sadly, the ones he's had so far have been subpar. This time around, I assured him that these would be legit. And very legit they were. Super thin skin with a plethora of flavourful, rich broth, these were definitely a winner. I liked how the meat was smooth with a slight bounce as well. Only thing that I was concerned about was the flavourful broth... Was it lots of salt of MSG? Continuing on the dumpling theme, we got an order of Potstickers as well. We were so busy with devouring those tasty XLBs, I almost forgot to take a picture of the potstickers! Luckily there was one left! Almost an epic fail!!! We liked the crispy bottom and the size of the dumpling; however, the skin was slightly thick. Furthermore, the filling was a bit heavy on the veggies. Thus, it seemed a bit unbalanced when eaten. Don't get me wrong here, it was still decent, just not as good as the XLBs.

For our last dish, I let the server do the choosing. She recommended the Meatball Rice. She said it in Cantonese and I really didn't know what it would be like. Well, it turned out to be exactly that... A meatball on top of rice. All the individual components were executed beautifully - from the rice with bits of crunchy veggies to the moist meatball. Despite this, we were only moderately impressed. Could be personal preference really or we were just too full to eat anymore? Ultimately, with the meatball, sauce and rice mixed together, it was a nice balance of textures and flavours. Best to have a few more diners to eat this one since it is quite filling. Quite stuffed, we were presented with a complimentary Coconut Pudding for dessert when we asked for the bill. Pomegranate remarked that the pudding was slightly bland. Yah, I could see that; but at the same time, it allowed the natural sweetness and aroma of the coconut milk to shine. In terms of shining, the XLBs were pretty good and would definitely be in my top 5 in Vancouver which also includes: Shanghai River, Lin, Shanghai Wonderful and Chen's.

The Good:
- For us, the service was pretty attentive
- Good XLBs
- Fair prices

The Bad:
- Once again, the parking gremlin of Richmond appears and there are not enough spaces
- Tight seating

Dirty Apron Delicatessen

Despite its humble existence, the simple sandwich is a staple of the North American diet. Look at it. It's portable, can be eaten without utensils and is generally inexpensive. Like the modest burger, the sandwich has gone upscale. No, it's not a new revelation or concept really. There have been gourmet sandwiches for quite some time. Gone is the bologna on white bread. Enter now artisan sandwiches with high-end ingredients that require deciphering via a culinary encyclopedia. Considering that sandwiches from Subway and Quizno's can set you back a pretty penny, it is not a stretch to pay a bit more for quality. My personal favourite in town is the Pear, Proscuitto and Brie at Finch's. The Porchetta at Meat & Bread comes in at a close second.

Entering the gourmet sandwich ring comes The Dirty Apron Delicatessen. Yup, it's the same Dirty Apron which runs cooking classes. I wasn't really intending on trying it out today; rather, I was on the mission to find some sausages. Wait, let me rephrase that... I was looking for some hot Serious Sausage on a street corner. Er... Okay, I'll stop now. I ended up bypassing the sausages and went down the block to The Dirty Apron. I ended up picking up 3 sandwiches to go. The first and probably the best was the Grilled Proscuitto with figs, watercrest, cambozola and balsamic onions. I thought the combination of the ingredients covered the spectrum of flavours from the saltiness of the proscuitto to the bitterness of the watercrest. However, Viv thought there was too much going on. Difference of opinion I suppose. We can't let a sandwich come between us can we?

Of course I had to get their popular BBQ Pulled Pork Baguette. You see, it does its very best to emulate a Vietnamese Banh Mi, albeit at more than double the cost. It is a combination of pickled carrots & daikon, cilantro, jalapeno and mayo with Asian-spiced pulled pork. Without thinking about a Banh Mi, the sandwich itself was good. Of course the flavours work since it is essentially a take on a Vietnamese sub. Taken for what it is, I liked it. Thinking about spending 1/2 the price on a grilled pork Banh Mi made me think twice. Our last sandwich was the Crab & Shrimp Baguette with Aji vinaigrette, avocado, peppadew and pea shoots. Predictably mild tasting, I did get the natural sweetness from the shrimp and saltiness of the crab. The peppadew added some sweetness with a touch of spice and the pea shoots offered up some fresh greens. However, I personally would've liked impact, possibly more peppadew. On average, the sandwiches are roughly $8.00 each at The Dirty Apron. Certainly not inexpensive while not exactly breaking the bank either. Consider a "seafood" sub at Subway costs just as much for imitation crab (albeit bigger). We thought the sandwiches were made with high quality ingredients and with care. It definitely warrants another visit to try some of the other offerings.

The Good:
- Quality stuff, it shows in the end product
- Not cheap, not unreasonable either
- Trendy in its own ways

The Bad:
- Pretty good, not mind-blowing either
- I liked the Pulled Pork sandwich; but reminds me too much of a Banh Mi (which costs much less)

Locus

With every passing late night food adventure, the pool of late night eateries dwindles down further and further. In actuality, there are still many places to eat in the wee hours, they're just located in areas we don't normally frequent. Soon, we will need to go exclusively into Downtown since that is where many of them reside. However, this time around, we made plans out on Main Street, in particular, Locus. For Friday night hockey, this is quite the drive from the North Shore. The reason for heading in the opposite direction of where many of us live was due to Gadget Girl. She lives in that direction and we would do anything for her! Well, since she organizes the team, I guess we do it in fear more than anything else. Turns out she couldn't make it after all. Too bad really. Next time, we're gonna go to Surrey! To spite her! LOL... The one benefit of this location is that Rocket could join us. So not all was lost. Also, after a considerable absence, Polka King made a cameo. Apparently, he's been busy with a newly crowned "Polka Dot". I see... That is more important than hockey and food! When we arrived, there was a slight wait for a table. Seems to be a happenin' place for a Friday night. Lots of hipsters doing their hipster thing.

Sweet Tooth was there for the dessert only; but ordered a token appetizer being the Gin & Ginger Prawns with sesame wonton chips. She thought the prawns were prepared correctly with lots of ginger; yet lacking in gin. She would've liked more impact in terms of flavour. I personally didn't like the wonton chips, as you can see they were oil-logged. Both Polka King and Lionel Hutz had the Grilled Ahi Tuna Club with lettuce, tomato, pancetta, avocado and olive tapenade. Duplicates! Well, in the end, it was a good thing to have 2 differing opinions. Both agreed that the tuna was cooked perfect and seemed fresh. Lionel Hutz enjoyed the flavours while Polka King complained that the olive tapenade left a funny aftertaste. Whatever the case, it was fairly priced at $13.00. Milhouse went for the ol' standby - the Organic Beef Burger. As stated from the menu, it is topped with caramelized onions, edam, lettuce, tomato, shaved red onion, roasted garlic mayo and served on a whole wheat kaiser bun. Milhouse thought that the meat to bun ratio was a bit off; yet the whole thing did taste quite good and the meat was not dry. The roasted potatoes were a nice departure from fries.

For myself, I started with the Beef Tenderloin Carpaccio with horseradish aioli, grilled bannock and truffle oil. A fairly solid offering with melt-in-your-mouth thin slices of beef. The truffle oil added a nice earthiness while the aioli had a nice kick. I didn't care for the "bannock". I would've preferred a crunchy textural contrast instead. For my main, I had the Maple Hills Pulled Chicken Carbonara. Consisting of roasted garlic, wild mushrooms, bacon & sweet peas, fresh herb fettuccine, creamy egg yolk sauce and grana podano cheese, this was not bad. I found the pasta to be slightly soft; but not gummy or clumpy. Although this version does not follow the classic recipe, there was a good balance of saltiness from the bacon, nuttiness from the cheese and earthiness from the mushrooms. A minor complaint would be the some clumps of uncooked egg yolk. It wasn't a huge deal though. After all, you'll rarely find me being too picky about late night eats (unless it plain sucks) since there is not much choice. Locus does decent late night eats in a hip environment with some inexpensive options.

The Good:
- Burger and sandwich prices are reasonable
- Decent eats
- Hip environment

The Bad:
- Food is okay; but nothing to write home about
- Other than the burgers and sandwiches, some of their entrees are pricey

Grand Dynasty Seafood Restaurant

*Restaurant is closed*

As much as there is great Dim Sum to be found in the GVRD, it is amazing how few options we have in suburbs such as Surrey, Burnaby, New West and the Tri-Cities. It seem like the bulk of the places reside in Richmond and Vancouver. Not very convenient, let alone environmentally conscious with people driving great distances for Dim Sum. In the case of Richmond, I think there is a real risk of vehicular maiming too. In the case of Burnaby, we have one "upscale" Dim Sum joint in Fortune House at Metropolis. It's okay if you like waiting in line for over an hour, only to be seated in a can of sardines doubling as a dining room. Yes, Top Gun also serves up "better" Dim Sum at Crystal Mall; however, the lineup is just as large and let's not even get started on the circular parking lot from hell. Alternatively, there some smaller places such as Wah Lun and Yan's Garden. Reluctantly, I will also mention Po King, which is the equivalent of Chinese water torture. Yah, the food is respectable there. You just have to put up with being treated like an inmate at the Dim Sum Correctional Institute.

There is definitely plenty of room for another Dim Sum restaurant in Burnaby. Taking a page for the "build it and they will come" playbook, Grand Dynasty enters the scene. Situated within the Grand Villa Casino at the Delta Hotel, Grand Dynasty is definitely upscale. From the beautiful decor and attentive service to the "Downtown" prices, this place is unlike anything we've had in Burnaby up until now. Similar in concept to the Kirin attached to the Starlight Casino in New West, Grand Dynasty offers upscale Chinese food for the gambling clientele and beyond. The actual restaurant is not really that big. I can safely assume a banquet would involve catering into one of the large ballrooms. Honestly, I didn't even know that the place had opened up (only 5 days ago). My mom had tipped me off since she heard the ads on Chinese radio. Always anxious to try out new places, we headed there the next morning for Sunday Dim Sum with the family.

The restaurant itself is at the East end of the hotel where the adjacent parking lot is rather small and not user-friendly. Case-in-point, I ended up following a clueless driver into the full lot where all he ended up doing was stopping at the entrance and blocking traffic in and out of the place. And to think I thought Crystal Mall is frustrating. Not to worry though, there is plenty of parking across the street at the free spacious Casino lot. As mentioned, the restaurant itself is not very big; however, it is spaced out decently so it doesn't feel too cramped. As we were part way through our meal, a large lineup started to build.

We started with the Sui Mai which were good. A balanced amount of snappy shrimp and pork took care of the textural aspects of the dumpling while the mild amount of seasoning and shiitake made for a good tasting product. I liked the appearance of the dumpling, especially the ample amount of tobiko on top. The Haw Gow (or Shrimp Dumpling) were equally good. Modest in size; yet high in quality, the shrimp had the requisite snap while the dumpling skin walked the line between being soft or chewy. Not overseasoned either, we could definitely taste the sweetness of the shrimp. I liked the Pork Spareribs. They were tender with a bit of chew left while there was a good flavour from the garlic and peppers. Too bad there was so little of it. When it arrived, it looked as if half of the order was missing. Look, you can see the bottom of the plate! Not a good value at $4.95.

Much like the Shrimp Spring Rolls at Bing Sheng, they were plated with the rolls cut diagonally. I kinda like this presentation actually, even though it really isn't functional for dipping purposes. The spring rolls were crunchy and full of garlicky whole shrimp. Solid dish. As for the next one, I wasn't so sure about the concept. It was Black Chicken with Bamboo Pith and Dried Fish Maw. Hey, the bamboo pith and dried fish maw were good, excellent textural items. The wolfberries on top were both aesthetically pleasing and added a muted sweetness and a touch of bitterness. However, the chicken itself is not something I prefer to eat. You see, black chicken is quite tough and would be best used in soups. Predictably, the chicken here was not very tender, albeit it had a level of sweetness that I liked. I think this would've worked better with regular chicken.

Now for some dishes for the kiddies. We got the Baked BBQ Pork Bun for my son, not because he likes it particularly. Rather, this version had a sugary topping which he absolutely loves. So I got the BBQ pork, he got the bun. As for the bun, it was light, soft and of course sweet with the topping. I liked the BBQ pork, it had sweetness with depth and colour without being overly sweet. Consequently, the Steamed BBQ Pork Bun tasted just as good since it had the same filling. I did notice that there was not too much in the way of pork fat in either bun. I do realize pork fat is yummy. I just don't want it predominantly so. The steamed bun was slightly on the chewier side, I would've preferred it to be a more "loose". Not a big issue though.

Another fan favourite for the kids is the Pan-Fried Rice Noodle Roll with Soya Sauce. Although the presentation of the dish left a lot to be desired, it was better than it looked. One of the reasons why the noodle rolls looked like they were falling apart was due to the delicate texture. The rice noodle rolls were very soft (in a good way though) with good colour and a nice caramelized soya flavour. Naturally, the Shrimp Rice Noodle Rolls were expected to be just as good and they were. The rice noodle was once again soft while not disintegrating on contact either. Curiously, instead of the typical 3 rolls, there were only 2. Although... there were 4 large, perfectly cooked crunchy shrimp inside. Usually, there are only 3. So by doing the math, we are only short by one shrimp despite missing on entire roll. However, it just didn't seem right with only 2 rolls.

Normally, Shark's Fin Dumpling is comprised mainly of pork and does not contain real shark's fin. The version here is made up completely of shrimp and chives topped off with tobiko and imitation shark's fin. An interesting take on a classic dumpling. Much like the haw gow, consisting of practically the same ingredients, the textures and flavours were good. Despite employing an ordering system with a checklist, there are times when special dishes roam around the dining room in hopes that someone will try them. My mom loves shrimp/prawns, so it was given that we would take a chance at the one that arrived at our table - Pan-Fried Prawns. Now don't laugh... These type of whole prawns with head on are deep fried and then wok-tossed with ketchup. Yes, ketchup. Of course there are other things that go into the sauce; but ketchup is the base. Don't knock it until you try it! I'm serious! The prawns here were cooked perfectly and the sauce was a nice balance of sweetness with a touch of tartness and savoury.

Moving along, the Pan-Fried Daikon Cake was nicely browned. It was mildly seasoned with most of the flavour provided by the dried shrimp and Chinese sausage. It was decently soft, although I would've preferred it to be smoother. Not a big deal breaker though. At first, when the Deep Fried Taro Dumplings arrived, they looked pretty good. And in fact, they were very crispy and hot. However, the filling of pork, mushrooms, Chinese sausage and shrimp were diced up into really small bits. Sure, it is supposed to be in small bits; but these were too small. The result was a gritty texture that was none-too-pleasing. I felt that there wasn't enough mashed taro either. Lastly, some parts of the dumpling were quite oily too.

Onto dessert, which is my kids favourite part of the meal. Naturally of course... So we started with the Thousand Layer Cake, which is not really all that many layers really. Normally, I really like this dessert because of the salted duck egg yolk. I like the texture and salty-sweetness of it. Yet, it turned out to be more custardy than anything. It wasn't too sweet, which I liked and there were pine nuts. I like pine nuts and it somehow sorta worked here. I saw the coconut and ate the coconut, I just didn't get a lot of coconut flavour. Despite all this, the cake was still decent for what it was. Predictably, my son didn't want any of it; yet curiously ate the Steamed Custard Bun willingly. Why curiously? Consider this. The custard bun here consists of the salted duck egg yolk. Yes, the same stuff that goes into the thousand layer cake. It's all in the head my boy! Anyways, what I didn't get in the cake, I got here in the bun. The salted duck egg yolk filling had it all. It was a bit greasy, a bit salty and a bit sweet. You gotta eat it to understand what I'm saying. It was good, lots of filling too. The bun was slightly chewy much like the BBQ pork bun. Not a big deal again.

Our last dessert was the Egg Tarts. For me, I am completely biased towards the flaky pastry-type. I absolutely despise the tart shell version. I find that it completely ruins the texture of the soft egg filling. So for me at least, I was happy with the egg tarts here. The flaky pastry was a tad sweet though. I found that it interfered with the egg custard itself. Not a big deal I suppose because the egg tart as a whole was quite good. In fact, I thought most of the food was solid due to the use of good ingredients and careful preparation. It better be though. The prices are extremely high for Burnaby. Normally, we wouldn't find these prices other than Downtown at places such as Imperial, Victoria and Kirin. I guess the prices reflect the level of service, decor and restaurant class as much as its location in the Delta Hotel. If you were looking for value, it would be best to move along. But if you want to pay handsomely for all the aforementioned characteristics, then Grand Dynasty is your place.

The Good:
- It's a nice place with nice decor, attentive service and an air of class
- Solid food
- Lots of free parking

The Bad:
- Really pricey considering it's not in Downtown
- Smallish portions
- Not a big place, lineup for sure