Spicy Legend

Seeing how the Canucks' Stanley Cup run went all the way to the very end, our softball games were postponed. The result? Almost every game from now until the end of the season will be double-headers. Great. That delays eating even more. And me being hungry during any game is not a good thing. Such was the case in our double-header on the first game back from nearly a 3-week hiatus. It started off okay - I was blocking errant throws and hitting the ball decently. Then, as my stomach began to grumble, that's where the wheels fell off. Once I had Arby's on my mind, I could not catch anything if my life depended on it. Silent Bob suddenly became vocal Bob. I don't blame him. I bobbled every throw he sent my way. I was so desperate for food, I snatched half of Chill's granola bar. Remember that Snicker's commercial with Betty White? That was me.

At the end of both games, everyone else was famished. Boss Woman thought that since it was not that warm, we should do hot pot. Sure, that sounded good to me, especially if it was all-you-can-eat. Rather going to Richmond for our Hot Pot, we decided to try out Spicy Legend on Kingsway. Located in the former location of Fantastic Restaurant, this is not your usual hot pot joint. Rather, it is Szechuan and it means business. As the name suggests, there is a choice of spicy broth with an option of how hot you want it. We originally though we could take medium; but the server warned us that if might blow our socks off. Hence, we went for mild instead. While waiting for everyone to arrive, we took turns heading off to the washroom. The consensus was that these were some of the worst washrooms we've seen in awhile. They were absolutely filthy. Furthermore, the back door was open throughout our meal. A clear health-code violation.

Now, when the split broth arrived, the spicy side looked ominous. With what looked like scotch bonnet peppers floating on top of a chili oil slick that looked thick enough to fry something, we were concerned. No matter, Milhouse, Miss Y and I proceeded to cook things in the spicy broth. Now as we began to eat it, it was sure tasty. It was darn spicy too! You know when it is so spicy, your tongue begins to numb? Well, this was it. I personally like spicy and I didn't mind this; but it was really killing my tastebuds after awhile. And this was mild! Imagine how spicy it was when we dumped the Spicy Beef and Fish into the broth? Yes, doubly-spicy. The beef was your typical marinated and tenderized slices while the fish appeared to be Basa. Both were very moist and very spicy. We liked this very much.

When we marked off the items off the order sheet, the server told us they would bring out portions that would be sufficient for all of us. We were a bit hesitant since most hot pot places bring out very little and we have to keep ordering over and over again. Not here. The plates of meat were huge. As evidenced in the picture, the Beef was stacked high on the plate and was relatively flat. The significance of that is there is very little space in between slices; hence, there is more meat. Some places have curled up frozen slices which look impressive on a plate. In actuality, there is very little meat. The meat here was pretty good, it had a nice colour and when cooked up was tender. Much of the same with the Lamb. A generous amount of slightly fatty slices were equally tender after a quick dunk into the boiling broth.

With many of our various items, they amalgamated it into one large plate consisting of shrimp, pork kidney, duck gizzards, intestine, tripe, fish meatballs and cuttlefish meatballs. Naturally, the shrimp were the previously frozen variety while the offal was pretty standard. However, we were dismayed at the frozen fish meatballs. Most places now have freshly-made meatballs (albeit from frozen ingredients). Hence, they were pretty generic and stiff. In a colander, we had the spinach, fried bean curd, vermicelli, mushrooms, dumplings and frozen tofu. Of note here, the dumplings were actually quite good. The skin was slightly hard (even after a long boil); but the filling was both flavourful and meaty in texture without being gritty. The fried bean curd stick was not very good though. It was very hard and dry. Despite boiling the heck of it, it remained very chewy. The Fried Meatballs sounded good on paper; however, I personally didn't like them much. Don't let the dense appearance fool you. They were actually very loose inside and I found the texture to be very weird, almost mousse like. I didn't feel like I was eating a meatball.

Lastly, the Oysters were pretty much your plastic tub variety. They were fine and of a decent size as well. Well, I would definitely say that Spicy Legend is one of the few places that puts hot into hot pot. For me, I was able to stand it; but I can definitely see some people not liking the spice at all. With that being said, they can order a non-spicy broth. Yet, that defeats the purpose of eating here. In terms of the food, it was okay. I would say there are much better places to do Hot Pot in the GVRD for the same price. The one thing that did bother me was the lack of cleanliness and that is already taking into account that this is an Asian establishment.

The Good:
- If you like it spicy...
- Meats are plentiful and good

The Bad:
- If you don't like it spicy...
- Selection lags behind other AYCE hot pot joints
- Clean it is not

Britannia Sushi

Due to the many kid's birthday parties that fell on Sundays, I have missed a month's worth of hockey. Worse yet, I missed 4 eating opportunities too! Determined to reverse this trend, I ignored the fact it was Father's Day and not only played hockey, I was determined to eat afterwards. JuJu declared in the locker room that eating was not in the cards since he had Father's Day plans. Pffft... Where's the eating dedication??? No matter, Milhouse had finally come out for the Sunday morning session of hockey and I knew he was up for eats after. Upon hearing this, JuJu was hurt. He felt like yesterday's trash, thrown out just like that. I must admit it. He's no good to me if he ain't eating. The plain hard cold facts! See if he wants to eat out with me ever again!

After we were done, Kaiser Soze pipes up that he only had about 1 hour to eat. Wow, that's not much time if we had to factor in driving. Hence, we went somewhere close by to the rink which turned out to be Britannia Sushi. I know, I know... This is another one of those non-Japanese run mediocre sushi joints. Trust me, I am fully aware of that. Just call this a "convenience" influenced eating destination. Despite the plethora of combo options, I opted to order a la carte. I started with a small order of Salmon and Tun Sashimi. The slices of fish were very thick and actually not too bad. I would say they were middle of the road. I actually thought the salmon was rather sweet. The tuna was a bit too cold; but I'm nitpicking. Being somewhat different, the Ebi Salad Dragon Roll was not what we see typically in a "dragon roll". Instead of the centre being either a California Roll or Dynamite Roll, it consisted of chopped ebi and masago mixed with mayo. The familiar unagi topped the outside of the roll. Although the whole thing was essentially one texture, which was mushy, I didn't mind the flavours. It was predominant sweet; but it was at least different than any other Dragon Roll I've ever had. The rice on the other hand lacked bite and flavour.

For my "main" I had a Teriyaki Chicken & Tempura Don. Yah, I wasn't exactly inspired today, I just wanted to get full. I found the tempura to be coated with far too much batter. It was too crunchy and the ebi got kinda lost in there. The teriyaki chicken was overcooked and dry. Event the large amount of sauce couldn't save it. At the very least, I didn't find the sauce too sweet. Surprisingly, the rice was actually very good. It was chewy with loads of bite. For some reason or another, the Bento Box that Milhouse got escaped my attention. You see, it had practically everything that I had ordered for half the price in one box. Well, the sushi was different; but it was close enough. He pretty much echoed my experience especially with the dry teriyaki chicken. Kaiser Soze had a combo which included Teriyaki Chicken, Sushi and Udon. I guess third time was the charm as he reiterated the dry chicken. I guess they were consistent on this one, consistently bad. In his opinion, he thought the teriyaki sauce was too salty. The same could be said about the broth for the udon. The noodles were fine; but the broth killed it. Well, I guess this is really another mediocre sushi joint. Boy there are a lot of these around Vancouver. At the very least, the place has renovated (which is a good thing according to how dirty it was before) and the prices are good.

The Good:
- Cheap
- Lots of combo choices

The Bad:
- Food is "meh"

Dinner @ Spicy Court

*Restaurant is now closed*

Although I've been to Spicy Court countless times, I've only blogged about their Dim Sum. They do have a very good Dim Sum service with a diverse menu which includes some items not found at other places. I'm no stranger to their dinner menu; but it has been awhile since I've been back. Initially, my parents were wanting to head over to Victoria Seafood Restaurant for dinner. That plan was kiboshed due to weddings booked on every weekend in the foreseeable future. For me, I don't understand why they like that place so much. It is indeed solid; yet there are so many better choices out there. I suggested we try a different restaurant and for once, they listened! And that's how we ended up at Spicy Court. As we were deciding what to eat, I noticed that the next table was having Peking Duck. I think my mom noticed too as she suggested we order it. We wanted the 3-course Peking Duck at first; but one of the managers said that it was unavailable. That's fair. After all, there was a wedding that took up 1/3rd of the restaurant. I was sure the kitchen must've been stretched to the max.

So without the option of the duck bone soup, we went for the Daily Soup instead (which was the pork bone, watercress and snakefish). The soup was pretty good with plenty of flavour from the slow and long boil. I particularly liked that it didn't rely too heavy on salt to season the soup. Since it is Spot Prawn season, we got some prepared by simple hot water blanching. For me personally, I like it done the other ways (such as soy wok-fried, tomato sauce or salt and peppers); yet, to get the true taste of the sweet prawn, the simpler the preparation, the better. These were huge and cooked perfectly. Now onto the first course of the Peking Duck. I found this attempt to be sub-par. Not only was there far too much fat underneath the skin, the skin itself was not even crispy in most sections. Rather, it was soft much like a regular BBQ Duck. That is not exactly the texture that makes a good Peking Duck. Furthermore, the accompanying crepes were doughy and unappealing. If one wanted good Peking Duck, they should head over to Red Star or Koon Bo instead.

Remember when I said that they informed us that the soup course was unavailable? Well, the table beside us apparently got the soup. That incensed my mom so much, she walked up to the manager and complained why we didn't get to order it. The manager gave us the reason that after that first order, no other duck soup orders would be taken. Again, fair enough. They were extremely busy. However, my mom then continued to say that they would be "written-up" by me. Yes, she pulled the "you know who he is?" routine. *Gasp*. That was ultra-embarrassing. Personally, I would never do that. Anyways, on a related note, my mom asked for the Lettuce Wrap to be made without green onions as she gets an upset stomach from them. The manager said that she cannot promise that. She went on about the kitchen being used to making a certain way and they may not be able to accommodate that request. Again, being quite familiar with a Chinese kitchen, I found that a fair remark as well. However, her next remark was just plain stupid. She told us that if it came out with green onions, we'd have to take it as is. WTF? Would any non-Asian restaurant do such a thing? Geez, only in a Chinese restaurant...

I guess we were fortunate though since the Duck Lettuce Wrap arrived without green onions. This was very good. Lots of duck meat and the veggies were all still crunchy. It was only moderately seasoned which was fine because of the accompanying hoisin sauce. Oh and about that hoisin sauce, they actually provided more than enough. I hate it when restaurants supply only a small sauce plate of it for the whole table. The one thing that bugged me though was the hack job done on the lettuce. I could barely make a decent wrap since everything fell out. To satisfy our requisite veggie quotient, we got the Stir-fried Pea Shoots with Garlic. This had the makings of a very solid dish. It had high-quality pea shoots and was properly cooked being soft while still exhibiting a slight crunch. Also, there was little to no water at the bottom of the plate. Lastly, there was plenty of garlic and seasoning. The problem? It was super greasy. After eating one small portion, my lips were no longer chapped.

Seeing how we love their Szechuan Beef Noodle during Dim Sum, we ordered the Szechuan Beef & Tendon Hot Pot. And as expected, it was very familiar. The beef shank was pretty moist with a few dry pieces while the tendons were soft; but not falling apart either. There was a considerable kick to this dish and we should've had some plain rice to go with it. We didn't get plain rice due to our order of Fook Chow Fried Rice. I'm sure the name of the rice may raise a few eyebrows. Rest assured, it is not what you think... Rather, it is a fried rice base with an oyster sauce-based topping with carrots, shiitake, chicken, gailan stems, conpoy and duck meat. This one wasn't bad, if not too wet. The sauce was seasoned just enough to provide flavour. Lastly, we had the Peking Pork Chops for no other reason for another plate of meat. The meat was tenderized properly where the it had a bounce-like texture. I thought the sauce was a bit weak without any discernible hits of tang or savouriness. It was slightly sweet and mostly bland. Overall, the meal was decent, if not a bit hit and miss within each dish. I will give them a mulligan since they were probably busy with the wedding. Normally, the food here is quite solid. However, just like the past few times, service could and should be better for this class of restaurant.

The Good:
- Based on past visits, the food is generally good across the board
- Portions are relatively good

The Bad:
- Service is not up to par for this class of restaurant
- Seating is a bit tight even for a decently-sized dining room

Nu Greek Street

What would I do to watch Harry Potter and the Deathly Hallows part 2? How about waking up real early and making my way Downtown to see it a 8:30am on its opening day in North America? Thanks to NetApp, Viv and I were invited to a special early morning screening of the movie before it went live at noon. Rather than dealing with traffic and parking, we skytrained it down. As part of the special screening, we got a complimentary popcorn and beverage. I don't know about you; but a big bag of popcorn at 8:30 in the morning? Yes please! I downed the whole thing before we even got out of the previews and considered attacking Viv's popcorn until I realized that room must be saved for lunch.

After a short visit to Dressew when the movie was over, we headed back up to Granville and Georgia to try Nu Greek Street. When I approached the cart, it was like deja vu. It was the same dude from the defunct PanDa Fresh and Lully's. Nice guy. It's like he is at every food cart... Ordering was quite easy since there are only a few things on the menu (which is a good thing). Viv got Chicken Pita while I had the Lamb Pita. For the first time in who-knows-how-long, I used my Canon P&S (didn't want to bring the DSLR into the movie theatre). The 2 things that struck us immediately was the garlicky tzatzki and the wonderful soft texture of the pita. I really liked the slight char from the grill which added some contrasting texture and flavour to the pita (it was almost naan-like). The meat was almost secondary to these 2 components. That's not saying the meat didn't have flavour either, they were marinated in the usual oregano, thyme, lemon and garlic. Not bad for $6.50. One of the more solid offerings from the Downtown food carts.

The Good:
- Fair pricing
- Wonderful pita
- Tasty tzatziki

The Bad:
- Could've used more meat

L.A. Sushi

Generally, I'm not a huge fan of takeout. I actually like eating my food at a restaurant, even with kids in tow. Something about the whole experience. But the most important reason I don't like takeout is it doesn't make for great pictures. Somehow, a Styrofoam box isn't exactly the sexiest serving vessel. Yes, there are times when it cannot be avoided such as food carts or trucks. That's what happened with Coma Food Truck, I just had to make it work. When it comes to actual restaurants I'd much rather get it plated, then stuffed into a box afterwards. Yup, call it obsessive or OCD; but that's the way I roll. Sometimes it is so confusing, the server boxes it up anyways, much like the time at Wing Yuen.

On my way home from work, I was not in the mood to cook. So I stopped at L.A. Sushi and grabbed a few items. Much like the time I got takeout from Hong Sushi, I had to resort to "plating" it at home. The first item was Salmon Sashimi. As evidenced in the picture, the pieces were large and fresh looking. They were indeed quite good being buttery while not mushy. Just because it looks nice in pictures, I got several pieces of Nigiri including tuna, salmon, unagi and chopped scallop. For no apparent reason, they gave me an extra piece of tuna. You gotta love owner/operators who really care about customer relations. Once again, the ingredients were fresh and aesthetically pleasing. As for the sushi rice, it was on the gummier side of the continuum. You can clearly see this in the picture.

Looking at menu, I noticed that the specialty rolls were reasonably-priced, so I ended up ordering 2 of them. The Crispy Roll was recommended by the chef as the most popular among their customers. The inside was essentially a dynamite roll with ebi tempura, imitation crab and avocado. On the outside, there were crispy bits soaked in a sweet and spicy sauce. I really liked the sauce, it provided all the flavour necessary without the need for soy or wasabi. I liked how it had a discernible kick. However, the same gummy sushi rice somewhat muted the experience. Once again, the sushi rice did the same number on the Tiger Roll. On the inside it was a California roll and on the outside, there was alternating design of avocado and ebi (looking like a green tiger?). The ingredients were good and the roll itself was pretty good. However, if there was less of the gummy rice, it would've been much better. It's too bad really about the rice. I will give them a mulligan though because the rest of the items were fresh and prepared nicely. Furthermore, the sushi chef/owner is extremely friendly. Pretty decent value for above average sushi.

The Good:
- Decent value
- Friendly/personable owner

The Bad:
- The sushi rice I had was a bit gummy

Dhoom Restaurant & Bar

A restaurant named "Dhoom"? Really? So I guess it is alright to say that the restaurant is Dhoomed? Well, other than being some sort of TV show in India, I'm not sure where the name Dhoom comes from. Maybe it has something to do with the owners which is the Dhaliwal Group. In fact, they run several businesses and restaurants. So as you can see, they are most certainly not Dhoomed... Now as for the restaurant itself, it is a tricky one to find. Hidden within York Centre on the corner of 128th and 80th in Surrey, you really must know where you are going. If you have ever heard of Afghan Chopan, then you'll find it only steps away. I did not eat alone this time since a bunch of co-workers joined me on this adventure. Good thing too. Indian food is best when shared. Eating an entire Butter Chicken is neither great for ones' health nor for the afternoon since it is so heavy.

Upon walking into the place, the decor was actually quite pleasant and unique. The restaurant is expansive while being noticeably dark. They did turn up the lights; yet it was not exactly bright. Marymac, who is quite the food expert, did the ordering. She suggested an order of the Boondi Raita, which I personally have never tried before. It is essentially raita mixed with tiny balls of fried chickpea flour. It was interesting for sure; however, I'm still impartial to the plain raita. Don't get me wrong, it was good, I just want it smooth. Since everything arrived at the same time, I'll just randomly talk about each dish. The Tandoori Chicken consisted of 4 drumsticks which were relatively moist. Due to the nature of the tandoor oven, the chicken will never be juicy, so this was as juicy it was going to get. I found the flavours to be mild; yet present at the same time.

Hey, a visit to a Northern Indian restaurant isn't complete without trying the Butter Chicken right? Well, I'm sure there is an Indian person laughing at this statement right now... Anyways, this particular version was heavy on the tomato paste. So much so, it was no longer really creamy, even though there was a good amount of cream in it since the sauce was quite thick. Hence, there was an obvious level of tartness and a bit of spice. The biggest problem wasn't the tomato paste; rather it was with the salt content. Man was it salty. Lastly, they used dark meat here and although I personally like dark meat, it probably would've been better with white meat especially with the saltiness.

I love lamb and when Marymac suggested we have a Lamb Rogan Josh, I did not object. I found the lamb to quite tender while the curry had the flavours of the usual spices such as cumin and coriander. Yet again, the whole thing was tainted by the liberal use of salt. Even the lamb itself was salty. If they used less salt, this would've been a very good dish. Now what was probably the best of the bunch was the Palak Paneer. This was very creamy with large chunks of cheese. Unlike the other dishes, this one was not as salty. I found there was a good balance of flavours and once again, the usual spices were evident, particularly the cumin.

Instead of ordering plain basmati rice, Marymac suggested we get the Pulao Rice (which is basmati rice cooked with onions and bell peppers). Again, call me boring or predictable; but I usually get plain rice because I want it to be a blank canvas for the sauces. With that being said, the Pulao rice was good in the sense it had some flavour of its own and different textures. Lastly, we got the Garlic Naan instead of plain naan. Now, in this case, I would've ordered garlic naan anyways since it adds an extra oomph to the bread. I found this one to have a good amount of fresh garlic on the outside which in turn made it fragrant and tasty. With an abundance of colour and charring, this tandoor-cooked naan was quite crispy in parts. Maybe I got the end pieces because I found it too crispy. However, when I tried a middle section later in the meal, it was exactly the texture I prefer which is slightly crisp on the outside and chewy on the inside. The naan went well with all the sauces. And about those sauces... If they just let up on the sodium, it would've been a completely different story. Obviously too little salt or too much can greatly affect the final product. In the end, we all agreed that the food was decent, just like many other Indian restaurants in the area. So for me at least, I'm willing to return if someone wanted to eat here.

The Good:
- Large portions
- Spacious dining space
- Pricing seems reasonable considering all factors

The Bad:
- For us, the food was too salty
- Dining space is rather dark

Tony's Beef Noodle

Geez. Finally. We got to play a softball game without the threat of rain. What's up with the weather anyways? Oh right, we live on the Wet Coast. Well, at the very least, everything is green here. With our recent additions to the team of Chill and Bubbly, our team has become quite formidable. Including this game, we haven't lost yet. That's a good thing too since I usually blank out during the game, daydreaming about food. However, it was Ketchup who did the daydreaming this time. On a routine grounder to short, she was staring into space when Silent Bob wanted to toss her the ball at second. Thinking Arby's? No idea. Well, the team was quite hungry after the game and being such, we decided to hit up something nearby. Being in the Oakridge area, we settled on Tony's Beef Noodle.

Boy, this place has been here forever - at least there has been something here for awhile. As a kid growing up in Oakridge, I remember eating at this location (but am not exactly sure what it was then). They have renovated the dining room; yet have neglected to do anything with the washrooms. Typical of Chinese restaurants I guess... We arrived at around 8:20, which was 40 minutes to closing time. The one server seemed concerned with the size of our group and hesitated to seat us. Ultimately we did get to stay; but I would like to point out the service was bordering on "not-wanting-to-be-there" attitude. Anyways, Boss Woman and I decided to share some items starting with the Marinated Assorted Meats consisting of beef shank, beef tripe and pork intestine. Although the shank was a little dry, it was still not tough. There was just enough sauce to flavour it without being salty. We were a bit indifferent with the tripe because it was on the chewier side and dry as well. I really liked the intestine because it was soft while not falling apart. It was served warm and wasn't particularly gamy (well, to me at least). Next up was the Salty Peppery Chicken. Despite its oily appearance, this was quite good. The chicken was moist while the batter was light. It could've been crispier though. We found it to be peppery, which was a good thing.

Milhouse had the Sliced Beef Shank in Green Onion Pancake. To me, it looked thick and doughy; but he thought it was fine. He remarked that the crispy exterior made the roll. Good balance of meat, hoisin sauce and green onion. By virtue of being a TBN joint, we all had to get the Beef Noodle right? Boss Woman and I went for the Spicy Beef Noodle while almost everyone else had the regular beef noodle. Before I dug into the spicy noodle, I tried some of the regular one first. We found the broth to be decent; but after the initial hit of flavour, it became weak and ended off with a whimper. Definitely not very rich nor enough depth. As for the noodles, they were hand-made and had a good chewy texture. The beef shank was very moist and practically melted in our mouths. It could've stood to be a little less soft since there was very little meat texture left. As for the spicy broth, it wasn't really all that spicy (at least to me). Furthermore, they should not skimp on the pickled greens. More was needed.

Judes decided to go in a different direction with the Chinese Pickle and Pork Noodle Soup. Once again, the noodles were al dente and probably the best part. And also once again, the broth fell flat. You would think there would be tonnes of flavour from the pickled veggies and pork... nope. Lastly, for curiosity sake, we got an order of Xiao Long Bao as well. Actually, this was my 3rd order of XLB in one day! With that in mind, I was going to give them the benefit of the doubt since Tony's is not a Shanghainese restaurant. So it was no surprise that the dumpling skin was soft while there was no juice to speak of. However, if we looked at it as just a plain ol' steamed dumpling, they were fine. The meat had enough seasoning and it was of a nice texture - these were just not XLBs. XLBs withstanding, the food in general here is decent. There is better albeit not nearby. So, it does the job if one was in the neighbourhood. Just be forewarned that the service, or lack of, might turn some of you off.

The Good:
- Decent TBN considering the neighbourhood
- Reasonable pricing

The Bad:
- Broth is a bit weak
- Service is only a rumour