Shanghai Morning

Whenever we play at a field remotely close to Richmond, we end up there for food. And believe it or not, it is usually at my suggestion. Why oh why do I put up with the frustration of driving there? Well, the easy answer is because there is good Chinese food to be found. Duh. That is pretty darn obvious. To be more specific, the best Shanghainese food can generally be had in Richmond. Yah, there are some decent Shanghainese joints scattered throughout the GVRD, but Richmond has the most in one area. Therefore, after our softball game, I suggested we try out Shanghai House on #3 Road. Not everyone was convinced, so the alternate plan was to visit Amigo on Alexandra. We all hopped in our cars and braved the traffic vortex otherwise known as Richmond.

Once we arrived in the plaza where Amigo is located, our attention was captured by another Shanghainese restaurant. Change of plans. We were gonna do some Xiao Long Bao after all! On that note, we discovered that they only had 3 orders left for the night. Suffice to say, we snapped them all up. We actually wanted to get some Sang Jeen Bao as well, but they were sold out. With great anticipation, we waited for the XLBs to come out as we were still deciding on what other dishes to order. They arrived quickly and we immediately dug in. Not only were we hungry, it is best to eat XLBs right away. The skin on them was relatively thin except for the swirl at the top (which is pretty normal). No one had an epic fail and no soup was lost. Good thing too since there was a good amount of it. It did need more ginger though as it was mostly meat flavoured and sweet. The meat itself was moist
and smooth.

When the rest of our dishes began to show up, the eating, note-taking and picture-snapping became fast and furious. The first of these to arrive was the Marinated Gluten. These were chewy yet soft at the same time. They soaked up the sweet and salty sauce like a sponge. After that, we had the Hot and Sour Soup. I found the broth to be on the watery side as it lacked the silkiness normally found in a starch-thickened soup. There was a good balance of flavours though with equal amounts of sour, sweet, savoury and spicy. Furthermore, there was no shortage of shrimp, tofu, bamboo shoots and carrots.

Arriving next was the Beef Pancake Roll which was a little lacking. As you can clearly see for yourself, the roll had the smallest amount of sliced beef shank. Due to this, we hardly noticed it was in the pancake which meant there was a lack of flavor and texture. There was a predominant taste of hoisin and onion as a result. The pancake itself was chewy and doughy. This dish was a fail. A different pancake of sorts arrived next being the Onion Pancake. There are 2 ways of preparing it - pan fry or deep fry. As you can tell, this one was deep fried and very much so I might add. Hence, it was very crispy and also very greasy. It was over-salted and that was essentially all we could taste. Their Sesame Pancake was equally oily in a somewhat different way. Now to be fair, frying these types of pancakes will never be non-greasy. This pancake was soft and fluffy with a good amount of flavour. Good contrast to the crisp exterior.

Moving along, we had the Dan Dan Noodles which was, of course, more of a Shanghainese version of the dish. The Szechuan version is spicier and has less peanut/sesame paste. As expected, the "sauce" was very nutty and only mildly spicy (despite the appearance of being spicier). There was a good balance of all the flavours (which weren't as strong as we would've liked) while the noodles retained some bite. And typical of the Shanghainese version, it was very soupy. The Smoked Duck with Chinese Tea caught Bear's attention, so we got a half order. Do bears eat duck??? Anyways, the duck was obviously deep-fried which yielded a crispy exterior which was in turn greasy. We really didn't get any tea flavour, but it was slightly smoky. Regardless of that, the meat was really moist and tender.

Onto another noodle dish, we had the Szechuan Beef Noodle. Yes, I know, this is a Shanghainese restaurant... However, there are some items that appear in the menu that we just have to try for some reason or another. The soup looked a little pale in colour, yet it did have flavour and was spicy. With that being said, it was thin and didn't exhibit much depth. The noodles were al dented while the beef was sufficiently tender, but quite fatty. By now, the food was arriving at a brisk rate with the Potstickers next. These were pretty darn greasy, but then again, it is restaurant food... Despite the abundance of grease and the appearance of a good pan fry on the bottom of the dumpling, they were not crispy. Furthermore, the texture of the meat was a little off. It was chewy and salty.

We one each of the Rice Cake with Preserved Vegetable and Shanghai-style Rice Cake for variety's sake. The rice cake was prepared properly where it was soft yet still exhibited a good resistance. There was a good amount of ingredients in each dish which in turn provided enough flavour for the generally plain tasting rice cake. As for the Shanghai version, it was very strange. Usually, there is a minimal amount of sauce which is soy-based. It generally provides enough seasoning for the dish and shouldn't be that apparent. For this one, it was goopy where there was far too much starch used to thicken it up. Hence, it stuck to the slices of rice cake like "hair gel" on Ben Stiller... er... It didn't taste bad per se, it was just not aesthetically-pleasing.

Okay, moving away for that, we had the Spicy Wontons which appeared to be bathed in plenty of hot chili oil. Well, it didn't turn out to be as spicy as it appeared. It was actually quite mild. Now that didn't mean the dish wasn't flavourful though. The wontons were the typical pork-filled variety which had a nice bounce texture (and wasn't gritty). Lastly, we got some really large balls. No joke! The Shanghainese Pork Meatballs (aka Lion's Head) were pretty darn massive. The Shanghai bak choy was nicely cooked being vibrant and crunchy while the rich brown starch-thicken sauce was flavourful in a non-salty way. However, the most important part of the dish was merely passable. The meatballs had a "breakfast sausage" quality to it and while that wasn't offensive, the meat lacked texture because of it. And much like breakfast sausage, there was a good amount of fat in it. At the very least, the meat was extremely tender. The meatballs pretty much summed up the food here. There were good elements while at the same time, there were not-so-good elements in the same dish. Bottom line is that the food isn't bad, there is just better. Therefore, it is okay to eat at Shanghai Morning, but I'd rather eat the balls at Suhang (wait, that sounds disgusting...).

The Good:
- Service we got was pleasant
- Decent XLBs
- Clean

The Bad:
- Food is hit and miss (and even in the same dish)
- It appears they are affiliated with Chen's, if so, Chen's is better

Pear Tree

Roughly 13 years ago, someone had alerted me about the Pear Tree out in North Burnaby that served up Downtown quality fine dining eats. Back then, I was not all that interested in North Burnaby because I was living in Yaletown. How the tables have turned... Now that I am in the burbs, I have taken an appreciation for good eats outside of the Vancouver proper. Even with my relocation, I did not actually go eat at the Pear Tree. In fact, my parents had gone there twice and raved about it and I still hadn't gone. There really was no rhyme or reason to this since it was on my "to do" list for a long time. So 13 years after the fact, Viv and I were going to finally dine at the place. I guess the fact we had a Groupon helped as well. We were able to get 2 Signature Tasting dinners for the price of one. For such a highly regarded establishment with Chef Scott Jaeger at the helm (he represented Canada at the Bocuse d'or in 2007), it was a definite bonus.

We started off our meal with a beautiful slice of their house made Brioche. It was light, moist and sweet. The salted egg wash on top added a wonderful flavour which complimented the buttery/nuttiness of the bread. Add in the smooth house made butter and we were already content at this point. The first course was the Warm Potato & Leek Foam which has to go down as one of the most impactful foams I've ever had. It had body and depth of flavour. There was a creamy, Earthy thing going on with soft bits of potato hidden underneath. Next up was something that I had tried before, even though this was my first official time dining at the Pear Tree - Orange Caramelized Scallops with
double-smoked bacon risotto. A few years ago, they were serving these as part of Hats-Off Day along Hastings. So I already knew these would be superb. And yes, the scallops were perfectly seared and caramelized. The aggressive addition of salt really helped amp the flavours of the scallops, in particular, the crisp crust (which accented the sweetness beautifully). The risotto exhibited smokiness from the bacon, yet it was not as creamy as I would've liked. It did have a good texture though.

Continuing on with seafood, we had the Fresh "Miracle Springs" Rainbow Trout with butternut squash. The trout had a beautiful sear which was crisp and once again, flavourful (the chives provided an herby accent). Underneath, there was white asparagus, wilted spinach and pomme Dauphine. The veggies were cooked perfectly while the pomme Dauphine was nicely pan-fried, nutty and smooth. The combination of all the flavours created a balance. Before we began the meal, I had taken a look at the regular menu and the Crisp Pork Cheek with Ham Hock Ravioli caught my eye. So we added it to our meal. It was a good move since it was probably our favourite dish of the meal. The pieces of pork cheek were super tender and smoky (from the sear). The caramelization of the meat combined with proper seasoning made for a delicious little bite. The pickled onions added a little perk up which brightened the rich flavour. Intermingled with the pork cheek was asparagus and eggplant with an eggplant puree. The puree was both subtle and profound. Yes profound. It had that je ne sais quoi quality about it. The ham hock ravioli was perfectly al dente with a burst of salt (in a good way) from the filling.

Back to the usual programming or otherwise known as the tasting menu, we had the 24-Hour Braised Natural Fed BC Short Ribs with mushroom ravioli. The slow cooking process with the short ribs made it melt-in-my-mouth tender where the fat and meat were gelatinous. There was a considerable amount of depth-of-flavour thanks to the cooking process. It was a tad on the saltier side but it was partially offset by putting all the components of the plate into one bite (which is probably the chef's intent for the dish). These other components consisted of a celeriac and barley puree with root vegetables and green beans. On the side were two wonderful mushroom raviolis which were perfectly al dente. The filling was typical mushroom Earthy, yet salty at the same time.

All this "saltiness" was soothed by the side of Pea Shoots & Pear Salad with maple dressing. The dressing was very mild, hence, all we got were the natural flavours of the ingredients. Not sure if I would like it on its own, but it worked well with the short ribs. This was the last of our dishes before dessert which was Valrhona Chocolate
Ganache with a salted caramel streak and orange chocolate sorbet. For us, the portion size of the dessert was perfect. It was plated simply, yet elegantly with fruit adorning the ganache. The ganache was smooth, thick and bitter sweet with plenty of chocolate and chocolate taste. The smooth texture was contrasted by the crunchy base. Mixed in with some of the salted caramel and the flavours wre further amped. We liked the addition of the chocolate sorbet because it was light which was needed since the ganache was not. We loved the bitter sweetness mixed with the orange zest.

And one final item presented by the chef himself (was it my camera?) was one quesnelle each of Raspberry and Fennel Sorbet with alpine strawberries and sugar crumble. The raspberry sorbet was tart and smack me in the face with flavour while the fennel sorbet was subtle and only semi-sweet. The alpine strawberries were aromatic and the sugar crumble added some texture. Presented with our bill were 2 small Macarons which was a nice end to our meal. After it was all said and done, we really wondered why it took us this long to finally eat at the Pear Tree. The food was carefully constructed and the service was top-notch. I can safely say that it won't be very long until we return for another meal.

The Good:
- Exquisitely prepared food
- Simple elegance
- Excellent service

The Bad:
- Small intimate room means diners are tightly packed
- Expensive (but worth it IMO)

Cotto Enoteca Pizzeria

There was a time back in University that Anducci's would be on our regular rotation of eats. Think of it, a bunch of hungry students who may or may not really care about quality - mostly an eye for quantity for a reasonable price. Now, that's not to say Anducci's wasn't any good. In fact, for a time there, it was. But for some reason or another, they changed the formula a few times for the worse. The portions got smaller, food quality went downhill and prices went up. This was a recipe for disaster. In the not-too-distant-past, Anducci's closed their Cameron location and a fire finished off their Hastings one (they also previously had locations in Guildford and in the Admiral Pub). Now, emerging from the ashes and in partnership with Alex Tung, Cotto Enoteca Pizzeria is riding the wave of the Neapolitan-style pizza trend into Burnaby. Personally, Neapolitan-style pizza is my favourite form of the pizza. The thin crust, leoparding, flavourful tomato sauce (usually, but not exclusively San Marzano tomatoes), mozzarella di bufala (buffalo mozzarella, but again, not exclusively) and fresh basil are the simple, yet tasty ingredients on the classic Margherita. The pizza should have a crispy outside edge that is a little burnt with the pizza getting progressively softer into the centre. It should be chewy, not soggy though.

I took the opportunity to visit Cotto with Marshmallow (who was back for her yearly visit from Taiwan), Elaine (without Costanza, who was choked to miss this meal) and Viv (with the kiddies). This way, we could order lots and see what the menu was about. We started with an order of Calamari which was a modest portion, yet for $11.00, it was okay for this class of restaurant. The pieces were very crisp and not greasy. Furthermore, the squid was tender without being mushy. We found the batter to be slightly salty, but it was nicely offset by the tart marinated tomatoes. Next came a flurry of pizzas with the classic Pizza Margherita arriving first. The crust had great colour in the form of leoparding (the random burnt spots), hence, there was a nuttiness which combined well with the properly seasoned dough. The centre of the pizza was a bit softer than we would've liked, yet it wasn't soggy. The tomato sauce had great flavour in the form of tartness and enough salt.

Now with all that flavour from the basic Neapolitan-style pizza, it was only natural that the Pizza Carne (consisting of cured meats) would be on the saltier side. This pizza was actually less soft in the centre, which we enjoyed. It was indeed salty, but I didn't mind it since I love eating meat. On the topic of meat, we also got the Pizza Polpetti and it was topped with a considerable amount of ingredients. Thus, the pizza was more moist and definitely could not be picked up by hand. On that note, people have to realize that the more toppings means the pizza will be more "wet". We found the meatballs to be moist and not greasy at all. They were flavourful and went well with the tangy tomato sauce. Lastly, we had the Pizza Prosciutto with Arugula which was a pretty standard combination of ingredients. With that in mind, the pizza was still quite good since there was a good balance of meat, sauce, cheese and greens.

To get some variety, we also got 2 full orders of pasta which were roughly $20.00 each. Half-sizes are around $11.00. I really liked the Carbonara with a 63 degree egg. When mixed into the pasta, there was just enough "sauce" for both texture and flavour. The pasta was perfectly al dente, it was chewy with a nice resistance and remained that way until the last bite. There was plenty of pork cheek bacon which was cut into thick bits. They were meaty and helped add both aromatics and savouriness. For our second pasta, we had the Tagliatelle Bolognese. It a slightly smaller portion than the carbonara, probably due to the less wide pasta and the inclusion of more meat. In fact, the bolognese was very meaty indeed with a rich cheesy tomato sauce. At first, we were a bit taken aback at the portion size considering the pastas were $20.00+. However, when you compare the prices to places such as Earl's and Cactus Club, you will quickly see that they are pretty much on par. At the same time, the prices aren't exactly cheap either.

So how does Vancouver's (technically Burnaby) new entry into the Neapolitan pizza craze stack up against the competition? I would say Cotto is above average. I thought the pizza crust was seasoned properly with good leoparding. The middle could've been a touch less soft, yet the ingredients were pretty good. The pastas were not bad, however, I can see some people not liking the portion-to-price ratio. For me, it seems pretty standard for this type of restaurant. The place is definitely an upgrade from the old Anducci's though.

The Good:
- Decent eats
- Nice dining space
- Good service

The Bad:
- Not cheap, but then again, in line with chain restaurant pricing
- The centre of the pizza could be a touch less soft

Kyo Korean BBQ & Sushi House

A long time ago, in an AYCE not so far away, there was Japanese food, Korean BBQ and at one point hot pot. Wow, all that in one place? Yes, the place was called Shabusen (no, not the one in Downtown). Located on the top floor on the corner of Granville and 14th Ave, it served to offer a lot of food for a reasonable price. Was the food any good? Well, that depended on one's expectations. If one was expecting high quality food, then they best move along. However, if one only wanted quantity with some decent items here and there, then this was your place. I have to admit that I paid my fair share of visits in the day to the old Shabusen. Sure, I don't do buffets as much as I used to due to many factors. One of which is I just can't stuff myself silly for no apparent reason. So when it closed earlier this year, I was a bit surprised since it did pretty good business. Not to fear because an almost carbon-copy of a restaurant has risen from the ashes of Shabusen.

JuJu had been mentioning AYCE Korean for quite awhile now as an eating destination after Sunday morning hockey. Milhouse and I figured that heading to Kyo would help satisfy JuJu's cravings. However, we were a bit nervous as JuJu is Korean... Well, he was one ticked off Korean when we met up with him at the restaurant. He had arrived first and was completely ignored for a good 10 minutes. Awesome, just like most other Korean restaurants! LOL... So we stood there waiting and waiting. Finally someone acknowledged his existence and we eventually got a table. We got down to ordering and before we knew it, food was coming at us fast and furious. We decided to try all 3 meats available for the Korean BBQ including Beef, Spicy Pork and Chicken. Considering Kyo is not an authentic Korean restaurant, the meats were fine. It was a treat to have "a real Korean" (as JuJu stated) cooking our food for us. You know what? There was a difference. The meat was cooked perfectly and there was barely anything stuck to the grate as he masterfully did his thing.

A bunch of little items showed up next including the Spinach Gomae. This was a typical version found at these types of restaurants being sweet and saucy. However, there wasn't too much dressing and the spinach was blanched nicely. The Sunomono was okay with chewy noodles and a slightly too sweet dressing. The Spicy Agedashi Tofu was fried crispy while the sauce didn't have much kick, it was rather sweet. Lastly, the Bean Sprouts had a nice crunch with lots of sesame oil. Up next was our order of Sashmi (Spicy Salmon, Salmon and Tuna) which was limited to 8 pieces each person. That was totally understandable since many AYCE joints don't even offer sashimi for lunch. These poorly and thinly cut slices of fish were sub par. I found the tuna fishy and not texturally appealing. It didn't help that the tuna was still slightly frozen too. The salmon was tasteless while the "spicy salmon" was truly laughable because the sauce tasted more like peppery plum sauce. It truly didn't go with the fish nor was it spicy either. We also got a bunch of Nigiri as well consisting (from front to back): Seared Salmon, Ebi, Inari, Chopped Scallop and Salmon. The seared salmon was okay being buttery and soft. The sushi rice was acceptable with some chewiness. It was a touch dry and only had a hint of vinegar.

The Maki Sushi was okay for an AYCE. Not pretty to look at and pretty blah to eat, at the very least, it didn't offend. Now the same couldn't be said about the Sushi Cones. Yes, they were a little loosely wrapped, but the filling was plentiful. The problem? The sushi rice was warm. And I don't mean luke warm. It was "like just cooked rice" warm. Not really that appealing and a bit concerning when you combine raw fish with warm rice. Moving along with the gluttony, we got the Beef and Chicken Teriyaki. As expected, the syrupy sweet Teriyaki sauce adorned both plates. The beef was thin and tender while the chicken was cooked just right being moist and tender. The Gyozas were not bad being fried up crisp and with good colour on the bottom. The dumpling skin was thin which held a filling that was a good mix of moist pork and cabbage. We had 2 rounds of the Chicken Wings with the 2nd order being juicier than the first. Both times the exterior was crispy and the meat well-seasoned.

The Tonkatsu was fried perfectly with crunchy breading that was not greasy. The pork was moist and tender while there was just enough sauce on top. Lastly, the Tempura consisting of yam and veggies were oil-soaked and only crispy on one side (the side that was facing up). The batter was actually quite thin, but it became soggy due to the grease. Now, if you can imagine, there were a lot of things to pick on with the food at Kyo. After all, it is an AYCE Japanese and Korean restaurant. Many purists would just cringe. However, it is what it is. Considering the price, expectations need to be reasonable. Generally, the food was acceptable except for the some items. Is it something I would frequent? Of course not. Ultimately, if there is a big group of people, who are not picky, and need to have fixed food costs, then Kyo does the job.

The Good:
- Reasonable pricing considering location, variety and edibility of the food
- Decent selection of items
- Fairly comfortable dining room

The Bad:
- Food is predictably so-so (yet okay for AYCE)
- Service is not really a priority there

Top of Vancouver Revolving Restaurant

Gimmicks. You know, those little (or something big) things that attract people to make a purchase of some sort. Generally, these gimmicks tend to overshadow the actual product itself. It is quite possible that the product is not really all that special... Hey, it's marketing and many people fall into that trap everyday. How about a crappy plastic clock if you sign up for a Visa? Or a cooler bag when you get a Vancouver Sun subscription? Oh, and the best one of all: "if you call within the next hour, we'll double your order of GLH!". Oh the gimmicks... Generaly, I consider myself savvy in this respect, but even with that being said, I occasionally fall victim to gimmicks too. Call it human nature, or possibly by being a man, I get distracted with shiny things.

So going into our brunch at Top of Vancouver Revolving Restaurant, I already knew the view would probably be the most attractive feature of the place. Yet, we went in with an open mind to see if anything else was worth remembering. We arrived early and they were still setting up most of the food. I contemplated on tackling the Salads and Cold Seafood first since they were ready. In actuality, I only went for the seafood... Salad? Pffft.... If you look closely at the small picture on the bottom left of the first box, you'll see a plate of herring. Well, halfway through the meal, it was replaced by cocktail shrimp. Little did I know, this would be the theme of the entire meal - appearing and disappearing food. So if you were not lucky to pass by the buffet while that particular dish was there, you'd never see it again. Good for variety, bad for those who want to try every item. The obligatory plates of Sushi were pretty average at best and only served for variety purposes.

Onto the hot food, we had the standard breakfast meats, Eggs Benedict and waffles. Notice the slight browning on the top of the Benedict, that actually messed up the texture of the sauce (which was actually weak). The egg was poached perfectly runny, but the English muffin was too crunchy. Moving along, there were some spring rolls and Chicken Wings. I liked the wings as they did have a kick (along with a good balance of salty and sweet) and were not terribly overcooked either. They were rather greasy though. The Crab Legs were a crowd pleaser but they were dry and salty. The Short Ribs were a touch dry and quite sweet while the Fried Butterfly Shrimp were crispy (so I heard because when I went back for some, they were gone and to be never replenished).

The new stuff consisted of some Poached Salmon with couscous & tzatziki. The dish lacked flavour, however, the salmon was not overcooked. Another fish item was the Seafood Stuffed Sole. The sole was cooked nicely while the seafood filling was mushy. There was good flavour from the good hits of lemon. Seeing how the kitchen staff (and the whole staff in general) were predominantly Asian, it was no surprise that the Fried Rice was pretty good. Oh and the side of Gai Lan next to it too. There was some corn and roast potatoes in the buffet line, but I didn't bother with them. While we were eating, we saw some people with huge scallop shells on their plate. At first, we thought they were steamed fresh scallops. To our dismay, they were only shells holding a Kiwi mussel with some little scallops in a starch-thickened cream sauce.

There were 3 stations on the inside portion of the buffet line that consisted of Soups, Omelet Bar and Pasta Bar. The soups were Manhattan Clam Chowder and Cream of Mushroom. I'd have to say that it was a good cafeteria-style clam chowder, but hardly representative of the type of establishment TOV intends to be. The cream of mushroom was not bad as it was very Earthy and rich. There was also a carving station with a well-prepared Prime Rib. It was mostly medium-rare (not pictured). Lastly, a decent-sized spread of Desserts met us at the end of the buffet. Theses were pretty typical cakes and little bites found at these types of Sunday brunches. Nothing really stood out. And really, that is probably the best way to describe the food. It was pretty darn average. The main attraction is truly the view and to a lesser degree, the good service we received. Consider it a $42.95 buffet which includes the $15.00 ticket up to the observation deck at Habour Centre. In that case, it is really a $27.95 buffet.

The Good:
- Great view
- Good service
- Wide selection of food as it changes frequently

The Bad:
- Food doesn't measure up to the class of restaurant it is trying to portray
- Dishes change often, therefore, you will miss out on some items

Yu Kee BBQ Kitchen

Ever since I can remember, more often than not, there would be some form of Chinese BBQ item on the table for dinner. Fast forward to the present, I seem to be continuing the tradition. Well, possibly because I'm lazy and have one less dish to worry about... However, being located in North Burnaby, there aren't any Chinese BBQs nearby. And I would prefer to avoid T&T. It's okay, but never my first choice. Hence, I've been trying out various places which are somewhat in the vicinity. So back to my search for the best Chinese BBQ in town (so far it has been HK BBQ Master), it brought me to a lil' place tucked in the Killarney Market shopping complex. Yu Kee doubles as a small Chinese restaurant as well as a full-service BBQ. They got all of the meats - hot and cold. I decided to go for the "big three" in terms of BBQ'd meats being the BBQ Pork, BBQ Duck and Roast Pork.

The BBQ Pork was juicy and moist. It had a nice "bark" on it which was flavourful and sweet, however, there was an absence of any charring which lessened the BBQ taste. For some odd reason, the pork had an aftertaste which was "porky" in a gamy sort of way. Not a huge problem, but I would've preferred a more uniform flavour. It could've been the lack of glaze on the outside too. The Roast Pork was pretty good. This may have been partially due to the use of pork belly. The meat was moist and the fat was gelatinous and melted in my mouth. It was well-seasoned and melded well in the roasting process. The crackling was crunchy and easy to chew.

Although the BBQ Duck was pale and didn't look promising, it turned out to be solid. The duck was meaty with nicely rendered skin. The meat was seasoned evenly while being moist and tender. As per my usual statement: "it is not as good at HK BBQ Master". Yet, really what is. But due to location, I would say Yu Kee is a decent choice for those living in the Fraserview/
Killarney neighbourhoods.

The Good:
- Decent
- Lots of parking
- Standard pricing

The Bad:
- Well, of course there is better, but not really nearby