Wing Wah Bakery

While parking the car with intentions on grabbing some Chinese BBQ from Yu Kee, I noticed a bakery that was partially hidden. Man, what a crappy location in the strip mall. Located right behind a large post, Wing Wah Bakery was a convenient discovery since we needed some pastries anyways. We grabbed the kids let them decide what to get. Bad move as they were pointing at all of the non-Asian products. No offense, but buying animal-shaped cookies at a Chinese bakery is just wrong. We were able to get some of the more standard offerings though. Hey, we are the adults after all! Well... at least Viv is...

Once home, I dug into the BBQ Pork Bun first. It was light, airy and had just enough chewiness to prevent it from being too soft. The quality of the dough was obvious from the first bite. As for the filling, it was goopy and very sweet. They could've eased up on the corn starch thickened sauce. There was a good amount of filling which featured a few too many fatty pieces. Despite its shortcomings, the dough made up for it. The BBQ Pork Pastry was obviously filled with the same goopy BBQ Pork concoction. However, in this case, it worked because the pastry was thick. Although it was thick, it still had a nice buttery consistency to it.

Although I'm biased when it comes to the non-flaky type of tart shell, the one in the Egg Tart wasn't too bad. It was slightly dense, yet not sugary or hard. The egg custard had a nice silky texture and was nicely firm. However, it was bland and needed more sugar. The Apple Tart was an epic fail because one bite and ugh... uncooked dough. Suffice to say that ruined it right there. The filling was full of large pieces of undercooked tart apples. They still had a slight crunch and were coated with a thick syrupy sauce. Even the cooked portions were very buttery and greasy. We had to dump these out.

We also ended up with a few more buns including the Pineapple Bun (not pictured) and they were not bad due to the good airy dough. Yet, we couldn't get the image and taste of the apple tart out of our minds. In the end, the stuff was passable except there is definitely better. I guess Wing Wah can be considered an option for those in the neighbourhood because of convenience and reasonable prices. For me, I would probably stick with my favourite being Karmony out on Victoria Drive.

The Good:
- Inexpensive
- Nice owner
- Dough is good

The Bad:
- Lacking refinement
- A bit hit and miss

HK BBQ Master

After randomly visiting various Chinese BBQ joints in the GVRD in the last little while, it has further reinforced my belief that HK BBQ Master has the best stuff. I believe in their product so much so, I would drive all the way to Richmond just to get it. Yes, I'm that dedicated! Risk the health of my car as well as my own sanity for some roast pork belly - oh the sacrifices for food... Sometimes I often wonder why I don't live in Richmond altogether. Woah... What is this crazy talk? Okay, I wouldn't go that far. However, I did travel to Richmond to get some of the aforementioned BBQ treats from the lil' joint beneath Superstore.

For me, I believe that HK BBQ Master makes the best Roast Pork in the GVRD. They use pork belly exclusively, which ensures that each order is consistently fatty and moist. When a whole roast pig is offered, every section offers up a different type of meat, from fatty to really lean. I ended up with 2 pounds of it and it was as good as I remembered. The meat was super moist, well-seasoned and the fat melted in my mouth. As for the best part, the cracklings were crunchy yet not so much so that it was hard to eat. Put this in a sandwich and make your own porchetta. I also feel that they make the best BBQ Pork in town as well. It has a lot to do with the outstanding marinade and honey glaze. Not only does it help produce a tasty bark on the outside, it helps keep the pork moist. They also do a good job in the cooking process as there is a nice char which both looks appetizing and offers up some smokiness.

Unlike the last time (where I stuck with only the roast pork and BBQ pork), I also got a whole BBQ Duck. Yes, this was a huge meat order. By the picture alone, you can probably tell the duck was plump and meaty. It had a beautiful rich colour with lots of caramelization. One thing that I personally didn't like was the thick layer of fat underneath the skin. It probably had something to do with the type of duck they used. As for the meat, it was moist and only mildly seasoned. I actually prefer less saltiness as I find it destroys all the natural duck flavours. On the topic of salty, the side of Duck Livers that I was persuaded to buy were packed with sodium. The livers themselves were quite good though. The texture was stiff (as expected from a well-cooked liver), but there was a flavourful "bark" of sorts. In the end, they were too salty though. Whatever really... Let's ignore the livers shall we? The main event here are the BBQ meats and they do a fabulous job with them. For me, HK BBQ Master is hands down the best Chinese BBQ in town.

The Good:
- Well executed BBQ meats
- They only use the pork belly for the roast pork
- The glaze for the BBQ pork rocks

The Bad:
- Livers are too salty
- Pricey

Go Go Sushi

For such as small place, Ladner has an inordinate amount of Japanese restaurants.  Now the "Japanese" part of it can be up for debate as many, if not all of them are not Japanese-run.  Hey, that doesn't really matter to me if my expectations are in-line with the actual food.  Besides, does it really matter when most people don't give a rat's ass about it either.  So once again, I was in Ladner in search of a quick meal and it lead me to Go Go Sushi.  I guess the name subconciously spoke to me since I was on the go and didn't have a whole lot of time.  My only hope was that it didn't mean I had to "go go" afterwards!

Since I was by my lonesome, I decided to go for the biggest and baddest (an expression of course) Bento Box they had. For once, the Bento Box was eerily similar to the picture on the wall.  I mean it was EXACTLY the same including the angle of the California Roll.  The roll was actually not half-bad where there was much more filling than rice.  The rice itself was rather gummy, but did have a nice hint of rice wine vinegar.  It could've benefited from more sugar though. I sampled the Tempura next and it was quite greasy while being really crunchy.  So much so, the yam ate like a potato chip.  I liked the ebi though as it was sweet and had a nice bite.  I really wish there was more tempura dip as it was merely a puddle in the middle of the box.  

The Gyozas were not bad with a seared bottom and moist filling.  Not sure about the sauce though, it was more like sweet & sour than anything else. It really made the whole thing taste non-Japanese.  And yes, the place is not Japanese-run.  By listening to the staff, it is Chinese-run. The Chicken Teriyaki was massive for a boxed portion.  There was plenty of chewy rice on the bottom and super moist chicken on top.  It was fried nicely where the exterior was crisp while the meat was just barely cooked.  The generic sweet teriyaki sauce was kept in check so it didn't overwhelm everything. This alone could be enough for someone with a small appetite. 

As for the Nigiri, they were massive in terms of fish and rice.  Actually, I didn't prefer the gargantuan piece of rice, yet it did match with the large slice of fish.  As for the quality, the fish was pretty standard.  It was neither super tasty nor was it poor either.  I ended up leaving some of the rice in the box unfinished.  There was just too much food.  Yah really, too much food, even for me!  Despite not being very authentic, I didn't really mind as I got full value for what I paid.  The portion-size was massive while the food quality was acceptable given reasonable expections.

The Good:
- Large portions
- Reasonably-priced
- Decent eats when not looking at the authenticity of it

The Bad:
- Well, it ain't authentic (if you care)
- Best for take-out as it is a small place

Moderne Burger

For the longest time, I've been wanting to do a revisit of Moderne Burger because it has been nearly 4 years I last ate there. Since then, there have been a rash of new "gourmet" burger joints and existing restaurants offering their version of a "deluxe" burger. Sometimes, there are so many toppings on these burgers, it almost becomes unrecognizable. Hence, I really felt that I had to go back to the basics. And Moderne Burger was the place to experience this. You see, their burgers are pretty simple - unseasoned ground beef and only a handful of optional toppings. That's it. Sometimes, simple may be better.

Much like last time, I headed over to Moderne after getting my haircut (this time around, I brought my son). We were welcomed by the same personable owner who chatted me up last time (he chats it up with everyone, which is nice). Unlike last time, I started with a Creamsicle Shake. In addition to the serving found in the glass, I was supplied with the usual tin of "excess shake". Well, this excess was practically half of the tin. That was a lot of shake especially since my son didn't want any of it. He likes chocolate, not orange... I enjoyed the flavour as it did really taste like a creamsicle. Furthermore, it was not crazy sweet. However, it was slightly icy. Same as last time, I went for the Cheeseburger, which came with fresh leaf lettuce, tomatoes and red onion on a firm bun (surprise, it wasn't brioche like everywhere else these days...). Okay, let's get one thing clear here: the burger ain't fancy. In fact, it is darn basic. However, for me at least, I still continue to enjoy it. It's just a good burger. The meat wasn't exactly juicy, but it wasn't dry. The good quality ingredients shone and the bun held up all the way. As much as I love brioche, it was nice to see none of that here because the sweet egg bun would've been overkill with the unseasoned beef.

Predictably, my son had the Grilled Cheese, even though he does enjoy the occasional burger. Essentially a pressed hamburger bun with 2 slices of cheddar, this was a grilled cheese that my son liked very much. He remarked that by using real cheddar it wasn't as salty. Nice to see he is developing discerning tastes... We ended up splitting the Fresh-Cut Fries because we wouldn't have finished 2 orders. These were very similar to White Spot fries except they were crispier. We liked the fries and my son actually was beginning to stash away a portion for himself since he thought I was eating too much of it. And that pretty much sums it up. Although the food is pretty basic, it does what it does without relying on fancy ingredients or gimmicks.

The Good:
- Simple, good burger
- Personable service
- Nice diner ambiance

The Bad:
- Menu is pretty focused, don't expect anything crazy here
- Tight booths, especially for 4 people

Clubhouse Sushi

Sounding more like a default restaurant at the 18th hole of a golf course, Clubhouse Sushi is nothing but.  Located on the evolving 4th Avenue, one would be hard-pressed to believe it serves up good Japanese cuisine.  I've been here in the past and was quite satisfied with my meal.  3 years later, it fit the bill of late night eats after Friday night hockey.  And honestly, there are not a lot of Japanese restaurants that open late other than some Izakayas, The Eatery and SD Gallery on Main.  And much like The Eatery, the Clubhouse is dark inside and not really resembling somewhere one would find any sushi, let alone good sushi.

Joining me on my late night sushi quest was Milhouse, Lionel Hutz and Emilicious.  Yes, a small, but formidable eating posee.  We started with an order of the 5 Prawn Tempura.  Despite the appearance of too much batter, the tempura was light, not greasy and crisp.  The prawns were meaty and had a nice snap with a natural sweetness.  Next up was the Tuna Steak Ponzu.  Similar to tuna tataki, the thick-sliced rare tuna had an appealing texture which was not mushy.  The ponzu had a nice zing which brought the dish to life.  The lettuce underneath was not merely a filler, it provided some crunch as well.  Onto another appie, we had the Gyoza which were fluffy despite not looking the part.  That was because there was a good sear on the bottom that provided a nice crunch to contrast the rest of the dumpling.  The filling had a good mix of moist pork and cabbage while the dipping sauce was well-balanced.

Moving onto the sushi, we got the Clubhouse Plate which consisted of Avocado Roll, Teriyaki Beef Roll, California Roll, Salmon Maki, Tekka Maki and Kappa Maki. Although the rice was a bit too warm and soft, it was solid nonetheless.  It had a good balance of rice wine vinegar and sugar while maintaining a level of chewiness.  The rolls were neatly constructed and plated.  We liked how there was more filling than rice, which made the rolls easy to eat as well as more substantial in terms of taste and texture.  Furthermore, the avocado they used was really good. The pieces were large, ripe and smooth.  For some variety, we had the Chicken Katsu Curry which was also decent, but tasted more like real curry rather than Japanese curry. The rice was the near-perfect texture where it was chewy, not gummy, yet moist at the same time.  Despite having more curry flavour than sweetness, I personally don't mind it.  I'm not a huge fan of the syrupy glob that you'd find at places such as Fujiya).  The large piece of chicken katsu was super crispy on the outside, yet juicy on the inside.

Lastly, we couldn't have a meal here without ordering the Okonomiyaki.  We went for the small seafood and it was a good choice as it was more than enough considering how much food we had already ordered. Buoyed by cabbage underneath (so it wouldn't burn), the pancake was substantial and filling.  With a good amount of seafood, just the right amount of sauce, mayo and bonito flakes.  It was a little on the dense side, but good nonetheless - exactly how I remembered it. And yes, Clubhouse delivered once again.  Not bad for late night eats.

The Good:
- Well-executed food
- Friendly service
- Open late

The Bad:
- Not spectacular food, but solid nonetheless

3-Course Group Menu @ EBO

Last year, I lobbied long and hard for EBO to be the location of Viv's staff party.  After all, the place is spacious, nicely appointed and serves great food.  We got as far as the inquiring about the menu and prices, but alas, it was decided the place was too pricey.  Ultimately the party ended up at Baci out on Hastings.  For $45.00, we were served "okay" food, but nothing that would remotely compare to what EBO is capable of.  Yes, I left with a bad taste in my mouth...  Fast forward to 2012 and once again, I threw it out there...  EBO!  They were able to secure similar pricing to Baci (actually even better) for a 3-course meal and voila, the Christmas party was going to be at EBO!  Finally.  A Christmas party I was actually looking forward to!

Even before our actual meal and right after the bread (which was fantastic), we were presented with an Antipasto Plate consisting of pate, Serrano ham, olives and gherkins.  Nothing particularly amiss with the plate as we proceeded to gobble it all up pretty quickly.  For my appetizer, I started with the Roast Scallops with vanilla scented cauliflower puree, prosciutto, scallop chip, capers and sultana raisins.  The scallops were large and cooked beautifully.  They were naturally sweet and accented nicely by the salty prosciutto and aromatic cauliflower puree.  The sweet raisin reduction added another layer of sweetness.  For my main, I went for the Roast BC Salmon with pomme puree, seasonal vegetable sauté, salmon chip and lobster emulsion. The salmon was just barely cooked which ensured a moist texture and flakiness.  The puree was aggressively seasoned which worked in this case since the salmon was quite mild.  The star of the show was the lobster emulsion which really kicked up the flavours.

Viv went for the other choice of entree being the 8oz Beef Strip Loin with sautéed mushrooms, asparagus, pomme puree and red wine jus  The steak was sufficiently tender where it sat on a smooth puree, mushrooms and asparagus.  Although seemingly simple on paper and visually-speaking, the dish was composed and well-prepared.   As for the vegetarian option, it came in the form of a Chickpea Stew accompanied by EBO's ever-popular house-made Roti.  The stew had developed flavours, in particular sweet onion.  The flavours were mild, yet still apparent.  With the plethora of chickpeas, the dish had a decent amount of body.  Of course the roti was good being flaky and crispy with a bite in the middle. Lastly, for dessert, I had the NY Cheesecake with mixed berry compote. I liked the cheesecake as it was very cheesy.  The texture was smooth and it was not overly sweet.  The crumb crust was just right.

Viv had the other dessert option being the Red Velvet Cake with walnut streusel and raspberry puree. The red velvet cake could've been more moist as it came up a bit dry.  The flavours were there though and the coulis helped alleviate the dryness a bit.  After it was all said and done, I was pleased with the Christmas party.  It was one of those rare times the food was actually restaurant quality, rather than glorified catering.  More often than not, some of the past venues were chosen for convenience over anything else.  But with the combination of good food, attentive service and swank decor adjacent to a casino and lounge, what's there not to like?

Carthage Cafe

Awhile back, Grace tipped me off about a place on the Drive that rarely gets much attention.  The place?  Carthage Cafe.  Okay...  I've heard of it, but indeed it was not on my "to eat" list.  She raved about the Moules et Frites (mussels and fries) and insisted I give it a shot.  Well, I was convinced.  I needed to go.  But with who?  Well, mussels...  Oh yah!  Whipping Girl!  Oh no...  She couldn't go...  Okay, who else loves to eat (I bet most of you!)?  Choobee and JoJo!  And yes, they were able to go since they had a meeting nearby in the afternoon.  Located in the "less busy" part of the Drive, it is little wonder that Carthage can be easily missed.  This little spot is quaint, charming and unassuming.  I arrived first and had to wait for a bit.  For a minute there, I thought I was meeting Miss Y!  Wait, I'd be waiting for over an hour in that case...

So without further ado, let's talk about the mussels shall we?  We ended up with 2 versions consisting of the Carthago and El Atlas.  The Carthago broth consisted of a cumin, spicy harissa, white wine and olive oil.  We were pleasantly surprised by the large and plump mussels which were all open (that's right, not a single one unopened).  I know I use the term "ethnic" quite loosely, but that is the best way to describe the flavours.  The broth was not merely a "run-of-the-mill" concoction, rather it had a unique spiciness accented by cumin.  We preferred this over the El Atlas which was much more mild consisting of fresh ginger, bell peppers, olive oil, saffron and white wine.  I personally love ginger, but in this case, it was the main flavouring agent as the saffron was pretty much an afterthought.  That's not to say it wasn't tasty because normally when a menu states "ginger", we often do not get a really big hit of it.  In this case, it was pretty apparent. They started us off with a warm crusty baguette which was excellent for soaking up the flavourful broth (the Carthgo that is).  In addition, what are mussels without Frites?  They served both portions on a big plate and it was more than enough for all of us.  These were hot, crispy and quite light. They went really well with the mussels and broth.

Moving onto our vegetable intake of the meal, we had the Salade Niçoise.  When it arrived, Choobee cried out, "why balsamic, why???".  Yes, usually it is made with a light vinaigrette, but in the end, it still tasted great and that's all that counts right?  Well, not for some people I guess, but don't get me started on that...  It appeared that balsamic was the only artistic liberty taken on the dish as the usual components such as lettuce (butter in this case), beans, red peppers, egg, tomatoes, potatoes, canned tuna and anchovies were present.  The ingredients were fresh while the tuna was moist and tasted great with a good amount of olive oil.  Moving onto the mains, we ended up with 2 cous cous dishes because the Chicken Tagine wasn't available.  When the Cous Cous Menani arrived, I was taken aback at the portion size, especially since it was halibut.  Served bone-in, the halibut was moist and flaky, which was no small feat as it can usually overcook very easily.  It rested on a bed of steamed couscous in a cumin sauce reduction with autumn vegetables.  This was a hearty dish where the flavours were mild which didn't overshadow the fish.

To get a handle on all the meats, we had the Cous Cous Carthage consisting of steamed couscous, chicken, lamb, merguez and autumn vegetables in tomato sauce.  Again, this was a really large plate of food considering the price.  The lamb shank was fairly moist while the chicken was stewed until the meat practically fell off the bone.  As for the merguez sausage, it was "ethnic" tasting once again (especially the spicy harissa).  We didn't end up finishing those dishes as they were really that big. The best way to describe Carthage would be "elegant rustic" where the restaurant has a certain charm while the food is both plentiful and homestyle in appearance. We enjoyed our meal and as for myself, I am already planning to return for those mussels.

The Good:
- Really good Moules et Frites
- Quaint and charming
- Large portions

The Bad:
- Dinner can get up there in price, but the portion size makes up for it
- It's definitely quaint, but also a touch cramped too, best to keep it a small group