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When I was first approached by Richard regarding being a judge for the Mac & Cheese Challenge, I was slightly apprehensive. 10 different mac n' cheese creations in a relatively short period of time? Could I do it? What would my doctor say about this??? This tasty dilemma was considered for all of 5 seconds as I agreed to do it. To hit as many places as possible while not doing it myself, I visited most of the 10 establishments with fellow judge Sean.
Our first destination was Fable Kitchen and it's Mushroom Truffle Mac & Cheese with Cremini & Porcini mushrooms and aged white cheddar. An immediate hit of the sharp white cheddar was tempered by the overwhelming taste of truffle. Personally, I love truffle, but this was just a bit too much especially with the generous amount of mushrooms. Furthermore, it was too wet for my tastes as the sauce had a difficult time adhering to the al dente pasta. Onto Lift Bar & Grill, we tried the Oceanwise Crab Mac & Cheese made with fresh Mascarpone and Podano Cheeses and topped with Panko bread crumbs. The draw here was the ample amount of fluffy and sweet Dungeness crab meat. Otherwise, the mac & cheese itself was a pretty classic interpretation other than the use of the creamy Marscarpone which made it lighter and slightly sweet. The mild flavours allowed the crab to be the star.
Moving onto another day, we had the only vegetarian offering from Graze Vegetarian Restaurant. The Smoked Mushroom & Truffle Macaroni in cauliflower ricotta sauce featured pasta made with brown rice. As such, the dish was very mild and only moderately creamy. However, the smoked mushroom was really nice as well as the purposeful amount of truffle which only announced itself at the end. I would've liked to see more salt for more punch though. Next, we headed over to Milestone's on Robson and tried the Howe Sound my Orecchiette? Okay, there is no use trying to sugar coat this one - we didn't like it. As much as we were thankful for a chain restaurant taking some chances, this didn't work. The amount of beer added to the dish was excessive and they type of beer was too hoppy. Hence, every other flavour including the cheese was destroyed. Too bad really as the pasta was flawlessly executed and the ample chorizo was good.
Onto a hardcore day where we visited 3 places, we started with one of my favourites from Seventeen 89 being the S-Mac & Cheese best described as classic Carbonara meets spicy Chorizo mac & cheese. This creamy, yet amazingly not super heavy concoction had strong purposeful flavours while benefitting from the right amount of spicy Chorizo. At first, I was worried with the pasta selection, but it didn't get mushy and held onto the sauce well. We then made our way to Dunn's Famous for their Jalapeno Mac & Cheese Poutine featuring jalapeño cheese sauce covered over macaroni noodles, cheese curds, fresh cut French fries and topped with smoked meat. I found the fries to be on point being crispy even with all the wet toppings. The mac had a nice chewy texture while the ample amount of cheese added richness and ooey gooey bites. However, the jalapeno was a bit
overwhelming and dominated all the other flavours. Finally, we ended at Gramercy Grill and their Hoisin Duck Confit Mac & Cheese consisting of white cheddar macaroni & cheese with a topping of five spice, star anise and hoisin duck confit with green onion. Initially, these flavours did not sound like a match in my mind. However, it worked as the mac & cheese was mild enough that it didn't interfere with the Asian flavours. Furthermore, the amount of hoisin and 5-spice was kept to a minimum so it was only in the background rather than overwhelming. The duck itself was moist and tender.
Finally, I made it to the last 3 with a visit to Meinhardt first. No, Sean was not with me this time, so I was able to eat alone! Not that I like to do that though... Being the most typical-looking version, the I HARDT Mac & Cheese was made of 3 different artisan cheeses. As simple as it appeared, the flavours had impact. There was a pleasant sharpness that negated the need for salt. I liked the firmness of the penne pasta as well as the right amount of moisture. Off to meet up with Sean again (yah, not eating alone!), I headed over to Burgundy Restaurant for Stewie’s Cheesey Adventure consisting of fresh macaroni, goat gouda, parmesan, garlic cream reduction, panko crust and tomato chutney. This was a fairly simple version except for 2 things - the fresh pasta and the tomato chutney. Both elevated this 
seemingly simple concoction in terms of texture (surprisingly al dente) and taste as it added a nice sweet acidity. Our final stop was at Kessel & March where we had Tony’s Northern Italian Macaroni & Cheese made up of saffron & truffle macaroni with Parmesan cheese. The saffron was definitely evident in the colour and aroma of the dish. Another layer of aromatics was due to the shaved truffle on top as well as the Parm. Phew... that was too much of a good thing in such a short amount of time! For myself, my favourite was the one from Seventeen 89. The official winners can be found here.
After a so-so revisit to Bombay Se, I had this constant urge to go visit another Indian buffet. Well, I have constant urges to eat in general, so this was nothing unusual. Of course, with any type of buffet, reasonable expectations need to be observed. That means, we should not compare it to an a la carte meal. With that in mind, Yodeling Girl and I prepared to stuff our faces with a colourful array of curries with naan and rice at the nearby Ashiana: Cuisine of India.
Naturally, I tried the Butter Chicken first and it was pretty good. It was a nice balance between creamy and tomato paste. There was a hint of heat and spice. The consistency was on the thinner side, but that didn't detract from the flavour. I particularly liked the chicken as it was really moist and soft. Another solid item was the Goat Curry. It had depth-of-flavour where there was an appealing gaminess. There was only a mild spice, but at the same time, I could really taste the cumin and coriander. As for the goat, hidden within the many bones the meat was tender and gelatinous. Also on my first plate, I gave the Paneer Masala as well. With the ample amount of onions, there was a noticeable sweetness to go along with the predominantly tomato paste zip. I found the paneer to have a nice firm exterior texture giving way to a soft, somewhat squishy interior.
Onto my second helping, I had some more goat curry in addition to the Dal Tarka, Punjabi Curry, Veggie Masala and Chilli Fish. I actually liked the dal as it wasn't super watery as it sometimes can be. The flavours were familiar (since there was the usual mix of cumin, coriander and turmeric) with a touch of spice. I wasn't a huge fan of the fish because it was dry and overdone. However, fish is rarely done right in any buffet due to being kept in a warming tray. I found the flavours to be mostly sweet with only a touch of chili flakes. The Punjabi Curry was thick as expected due to the chunks of pakora. It was certainly creamy as well with the familiar flavours of the usual spices. For a buffet, the food and selection was above-average. Furthermore, the young lady who was working at the time was friendly and attentive.
The Good:
- Decent buffet selection
- Above-average food
- Friendly service
The Bad:
- As with any buffet, some of the items were off texturally (ie. fish, pakora)
- Limit to 2 plates only (I was full, but for some people this might be an issue)
A recent visit to #9 Restaurant with Mijune prompted me to make several return visits. No, and it wasn't because I was with Mijune the subsequent visits. Rather, it was with JuJu and honestly, he ain't no Mijune. Sorry JuJu. Instead, the food was much better than I had expected. I've been to #9 many times in the past and came away without much of an impression nor memorable eats. So with my very next visit, I practically ordered the same stuff as my recent visit with Mijune.
For a 24-hour joint, the Wonton Noodles were remarkably solid. Albeit a bit salty, the soup had plenty of punch and a diversity of flavours. The large uniformly shaped wontons were full of crunchy shrimp with only a bit of filler (aka binding agent). It was well-seasoned with hints of white pepper and sesame oil. As much as the noodles were chewy, there was barely any of it. We had the Potstickers and they were fried up nicely. They were crisp on the bottom while the rest of the dumpling skin was tender and thin. The filling was a good mix of moist pork and cabbage. They were on the greasier side though.
Lastly, we had the Garlic Pepper Fried Chicken Wings. I've had this dish before and it was just as good as last time. The large centre cut wings were crunchy while super juicy inside. There was a good amount of fresh garlic and green pepper that went well with just the right amount of salt. On a separate visit, we decided on some different items starting with the Brisket with Thick Noodles in a clear broth. Okay, we are well-versed in how fatty brisket can be, but this was a little over the top. There was less than 50% of edible meat and tendon as opposed to pure fat. It was super moist though due to the fat. As for the noodles, they were too soft while the broth was indeed clear and mild.
We were really impressed with the BBQ Duck and Pork on Rice. It was a really large portion with plenty of meat. The BBQ pork was moist and had a nice sweetness from the bark. However, it could've been more charred and smoky. As for the duck, it was fantastic. The meat was moist and well-seasoned while the skin was completely rendered. Hence, it had an attractive dark hue and tasted like it appeared. Lastly, we had the 4 Seasons Beans which was also a large portion. We felt the beans had been oil-blanched a touch too long where they lacked crunch. There was no absence of flavour though, in fact it was probably too salty. Yet it did have a good mix of spice, saltiness and sweetness. Well, from my 3 visits, #9 has changed my mind where I can rely on it for consistent late night eats.
The Good:
- Decent portions and eats
- Quick service
- Open 24 hours
The Bad:
- Greasy
- A little pricey
- Could be cleaner
The state of Japanese food along the Scott Road corridor is as shaky as Amanda Bynes' career. Actually, the food is pretty erratic with very little to get excited about. One of those uninspiring places used to be Hatto Sushi, but it mercifully closed with Sushi Topia taking its place. Not surprisingly, it is Korean-run (since Japanese-run restaurants are a rarity in the GVRD), but that doesn't necessarily mean it can't be good either. I was about to find out as I visited the place with Peppermint.
With large slices of salmon and tuna, I was afraid that the Assorted Sashimi was going to be awkward to eat. You see, thick pieces are not necessarily better since it compromises the texture of the fish. However, they were fine with the tuna being on the softer side while the salmon was buttery. With that being said, the overly thick tako was hard to chew despite it not being inherently that chewy. Rounding out the selection was tai, hokkigai and flounder. Next up was the Appetizer Tempura which featured 2 ebi and one piece each of the zucchini, sweet potato, yam and golden squash. The batter was light and crispy while not heavy on the grease. We did find the ebi to be on the softer side with little in the way of any texture.
We ended up with one specialty roll being the Dragon Roll. It was large and seemingly prepared carefully. Surprisingly, the sushi rice had a good texture where it was chewy, yet was balanced between being soft and dry. It was not particularly flavourful, but wasn't bland either. The rest of the ingredients were good while the whole thing wasn't oversauced. Lastly, we had the Pork Gyoza and they could've been fried up a bit more crispy. Inside, the filling was a bit heavy on the vegetable. Otherwise, it was okay. In general, the food was a bit better than we expected. Not Earth-shattering by any stretch of the imagination, but decent Japanese food on Scott Road equates to relatively good.
The Good:
- Friendly people
- Nice refresh of the interior
- Decent eats
The Bad:
- A little pricey
- Food came out a bit slow
Despite living in Burnaby, I choose to have my car service on the North Shore. Why? Well 2 reasons really with the first being about cost. I get a better rate due to Uncle Willy working at the dealership. Yes, I'm Asian and proud to save some money... LOL... But the most important reason I take my car over to the North Shore is an excuse to eat there while it is being serviced. This time around, I got Viv to pick me up as we met up with Chocoholic at The Portly Chef.
With 4 kiddies at the table, we decided to order 2 split dishes (at an extra charge of $2.50 per order) to share amongst them. My daughter had the Fish & Chips served with a side salad of arugula. It is worth mentioning that the vinaigrette had a nice acidity from the addition of lime. As for the fish, it was moist while the tempura batter was crunchy while not greasy. The house-cut fries were more like crispy frites. With dill pickle and malt vinegar, the tartar sauce had punch and texture. The other split order was the Mac & Cheese made of mozzarella, Gruyere and cheddar. It was certainly creamy and saucy with al dente noodles. It had a "refined" taste which was mild and only slightly sharp. We would've like to see less moisture though as it was kind of soupy.
For the adults, we shared the Atlantic Lobster Spring Rolls with lime & chipotle aioli and citrus arugula. These were served piping hot and crunchy. As much as there was a bevy of lobster, it didn't really have the classic essence. However, the aioli, with its nice zip and slight spice, helped provide impact. Chocoholic originally wanted to try the Duck Confit Panini, but the chef felt it wasn't up to snuff. We liked how he is committed to serving only things he's proud of. Therefore, she had the House-Smoked Pork Belly Carbonara instead. It consisted of rigatoni, organic sweet peas, fresh cream, egg yolk and grana padano. This was an enormous portion where there was more meat than pasta. The sauce was creamy with the lovely flavour and fattiness of the smoked pork.
For myself, I had the Works Burger consisting of a brisket and chuck patty, cheddar, mushrooms, stewed plum tomato and triple chin sauce. As clearly evidenced in the picture, this was a really messy concoction. Luckily, the bun held up partially thanks to a good toasting. The patty itself was not dry, yet not moist either. However, the ample sauce (which was creamy and tangy) made up for that. Furthermore, the plum tomatoes were a nice addition as they provided even more moisture and a sweet tang. I decided to upgrade my side of fries for the Deconstructed Poutine served with Gruyere fondue, red eye gravy and cheesy frites. Essentially, this was fries with 2 dips. The fondue was a little thin, but packed with flavour. It was sharp with a noticeable white wine hit. As for the gravy, it was thick, quite mild and peppery.
Viv ended up with the Oyster Po' Boy with cornmeal crusted oysters, arugula, tartar sauce, pickled coleslaw and remoulade on a crusty bun. This was pretty good with crunchy oysters accented by the creaminess of the sauces and the acidity from the slaw. As you can ascertain, all of our dishes were comfort foods, however, there are more refined offerings for their dinner service. While not mind-blowing, we enjoyed our lunch and it was definitely a much better option than many of the other restaurants along Lonsdale.
The Good:
- Comforting eats
- Generous portions
- Nice service
The Bad:
- A little pricey
- As the name suggests, the food can be heavy
As interesting as some restaurants appear, there are times I just try my best to avoid them. Take Lost in the 50's for instance. At one point, it actually looked appealing where I really wanted to try the food. Then over time, it became a decrepit, forgotten place which ultimately met its demise. Yes it is true, even though I like dives, some are just too divy. However, with new ownership, my curiosity got the better for me as I finally decided to visit the place.
With a boisterous greeting, the new owner explained to us that their burgers are made with fresh ground beef while their buns are baked in-house. I decided to try their Lemon Chicken Sandwich which was served on foccicia bread. I liked the well-seared pieces of breast meat which were relatively moist. There was a definitely lemon marinade which kept things bright and appetizing. I wasn't a huge fan of the bread despite being freshly baked. It was not that flavourful being dry and pale-looking. Furthermore, the sandwich need much more filling as each bite was too much bread. My side of fresh-cut fries were fantastic though. They were fried until a dark shade of brown which meant they were smoky and crispy. On the inside, there was still potatoey goodness.
We also had the LA King Burger consisting of a large beef patty with cheese, bacon and caramelized onions. It was a solid offering with a nicely caramelized patty which was still somewhat moist. We liked how the meat was fresh as it tasted like it. The grilled onions, crispy bacon and marble cheese rounded out the flavours and textures. The accompanying onion rings were crispy, but we would've liked breading more than flour. Overall, we like the food at Lost in the 50's but it wasn't outstanding given the pricing. Still worth a try though.
The Good:
- Freshly made-in house ingredients
- Friendly owner
- It's got this dive quality to it
The Bad:
- Kinda pricey
- Fresh buns are nice, but they are a bit too dry and dense
Whenever I think of Samuel Adams beer, it reminds me of the skit on the Dave Chappelle Show (not safe for children, don't click if so!!!). If you've never seen it, think of Samuel Jackson and his character from Pulp Fiction and beer. But in reality, the original Samuel Adams Lager is from Boston and doesn't involve a bunch of swearing, unless one has had too many. Recently, I was invited to attend the Samuel Adams-inspired dinner hosted by Mijune at Fable featuring dishes crafted by Chef Trevor Bird.
Naturally, we had some Samuel Adams Boston Lager for the table (actually, many bottles... still no profanity though!). This was only the second time I've had this lager and it was much more complex than I remembered. It had a nice bite at the end that ultimately went well with the rest of the meal (especially the heavier stuff). We started with the fresh Pretzels with Sam Adams fermented beer cheese. This smooth and creamy concoction was beautifully blended with beer. I could definitely taste it, but there was no unsavoury bitter aftertaste. Rather, the cheese came through with a nice mild sharpness. I liked the contrast in temperature between the cold dip and warm pretzel. As for the pretzel, it was soft on the inside while maintaining a firm chewiness on the outside.
Next up, the Mussels & Chorizo with Sam Adams apple broth & cured bacon was on the money. With buttery large mussels and a wealth of chorizo bits, there was no lack of flavour. Rather than using white wine, the use of beer gave the broth more body and richness while at the same time being cooked down enough so it didn't overwhelm. I liked how there was a slow buildup of spice that lingered to the end. And then it arrived... The Porkapalooza Platter consisting of brined pork rack, 
BBQ pulled pork and cured bacon along with kale, fiddle heads, potatoes, apple sauce, mustard and jus. By far, the bacon was the biggest hit as it was buttery while meaty at the same time. I wouldn't say it was melt-in-my-mouth tender though as it maintained a chew. I could definitely taste the background beer flavour to go along with the saltiness. I found the pork rack to be tender and moist, yet the most mildly flavoured of the 3 meats. I would've liked to see even more beer taste here as the meat would've stood up to it. Lastly, the meaty pulled pork was a nice balance of sweet, tart and rich beer flavour.
For dessert, we were served a Cheddar Apple Pie with Sam Adams ice cream. With the cheddar baked into the thin flaky crust at the bottom, it ensured that the apples remained the star of the show. Yet, the cheddar still came through adding both aromatics and extra texture. The apple portion was tender while not too sweet. It consisted of 3 whole apples compressed (through cooking) into a neatly compact package. Hence, the apple flavours were more complex. The ice cream added the necessary extra shot of sweetness to the dish. This was a fine ending to a meal that featured Sam Adams beer in a very balanced manner. There too many times, too much of a good thing results in overwhelming flavours, but not in this case.
The Good:
- Balanced use of a featured ingredient
- Flawless execution of proteins
The Bad:
- Although balanced, some flavours could've been even more pronounced
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