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Generally, when certain menu items are in the actual restaurant name, one would expect them to be good. For instance, there are some Chinese restaurants that put "Wonton House" in their name, but ultimately, their wontons suck more than a Dyson vacuum. Just because you serve wontons, doesn't mean you should proudly advertise them... However, in past history, Congee Noodle House has lived up to its namesake. We've done a couple of visits and I decided that another post was in order.
To get a sense of their BBQ meat, we decided to get the 3 BBQ Items on Rice. Going with the big 3 (Roast Pork, BBQ Pork and BBQ Duck), there was a decent amount to go with the big plate of rice. I found the roast pork to be meaty, but lacking in flavour. Furthermore, the most important part, the crackling, was not crunchy at all. The BBQ pork wasn't bad, yet it was a leaner piece which meant it was more dry. With only saltiness, the bark could've used more sweetness to balance the flavours. We did like the BBQ duck though as it was moist (even though it was the breast meat) and natural tasting. We also got an order of the Sweet & Sour Pork for variety. The big chunks of pork were indeed crispy, but since they were re-fried, the meat was somewhat chewy. As for the sauce, it was more sweet than sour.
Okay, now we couldn't visit the place without ordering a bowl of Preserved Egg & Salted Pork Congee could we? It was pretty thick with big chunks of preserved egg with shredded salty pork. There was no absence of flavour (thanks to the MSG) while the congee became watery at the end. And of course we got an order of their other signature item being the Wonton Noodles. With chewy noodles exhibiting a nice elasticity, this was legit. The soup was a touch salty, but it couldn't be accused of being bland. It had the classic flavours including shrimp shells. As for the wontons, they were of a nice size and contained plenty of crunchy shrimp with bouncy pork. Flavours were apparent without being salty. We could really get the sesame oil and white pepper hits.
For variety, we also got an order of the Fried Noodle with Beef in Black Bean Sauce. This was a large portion of mostly crispy noodles and a mound of tender slices of beef, onions and peppers. There was enough black bean sauce for both flavour and moisture. It is a real challenge for the noodles to be devoid of grease (since they are deep fried), but these were a touch too oily. To round out the available options on the menu, we had the Yeung Chow Fried Rice complete with plump crunchy shrimp and lean cubes of BBQ pork. The rice was dry and chewy benefiting from good wok heat. Flavours were mild though as there could've been more salt. Once again, Congee Noodle House came through and offered up solid eats.
The Good:
- Solid eats
- Reasonable pricing
- Good portions
The Bad:
- Quick service, but too busy to do much else
- BBQ items are so-so
According to Merriam-Webster, hype is defined as "to promote or publicize extravagantly". Now we all know that many fads and/or products are the result of hype, either by the origin itself and/or overly excited consumers. Whatever the case, hype creates a buzz where interested parties want a piece of the action. And that was the case with Ask for Luigi and our party of 6 (Whipping Girl, Darina, Joyce, Sean and Ned Flanders). All of use wanted to see for ourselves what the fuss was regarding this little pasta place located on the edges of Railtown and Gastown.
We were able to secure a reservation, albeit an early 5:45pm. The place was packed throughout our meal and it was a Wednesday. Hype? I guess we were about to find out... We began with the Beef Carpaccio with salsa verde, shaved Piave, capers, lemon and crispy onions. As much as the beef was melting in my mouth, there was probably a bit too much clutter on the plate which ultimately overwhelmed the main ingredient. With that being said, the individual ingredients were good as it provided a balance of acidity, aromatics, saltiness and texture. Next up was the Bocconcini Fritti which were fantastically prepared where the crispy golden breading encased a melting centre. With just the right amount of saltiness, this was simple yet tasty.
Moving along, we had the Fried Cauliflower & Aioli which arrived as a massive portion. It was accompanied by fried chickpeas, fresh basil and Parmesan. Although quite greasy, the dish itself was not bad. The slightly browned cauliflower maintained a level of firmness while being tender. It was not longing for flavour as the cauliflower alone was savoury without the benefit from the other ingredients. In my mind, the highlight was the chickpeas as they were soft on the inside while crisp on the outside. So that we were able to have one each, we got a double order of Luigi's Meatballs. These were large and really moist (thanks to the ample processing of the meat). The addition of pine nuts and sultanas afforded a certain woodsy sweet flavour. The fresh tomato sauce provided moisture, acidity and a lingering spiciness.
Our last appie was the Eggplant Involtini in the same low-rumbling spicy and tart tomato sauce as the meatballs. As much as the eggplant was really soft, it wasn't obliterated. I thought the addition of crunchy crumbs was a smart move as there was contrasting texture. The good amount of ricotta and Parmesan ensured there would be both creaminess and a salty cheesiness to the dish. Heading into the pasta dishes, I first sampled the Ricotta Ravioli with peas and marinated tomatoes. Naturally, with fresh pasta, it is generally more difficult to have it super al dente. With that being said, I found these to be rather soft and it was further exacerbated with the soft filling. The flavours were nice though with plenty of Parmesan accented by the tart and slightly sweet tomatoes. I wasn't a big fan of the peas as they were hard without the anticipated sweet pop.
On the other hand, my prediction for impactful flavours was realized in the Spaghetti with anchovies, garlic and chilis. With a hit of fishy saltiness combined with an equally strong garlic presence, this pasta was definitely not mild considering the extra hit of saltiness from the cheese and spiciness from the chilis. I liked the addition of crunchy crumbs as it provided a jolt of texture to the fairly firm noodles. From flavour impact to something more mild, I tried the Tagliatelle with fennel sausage and rapini. If I wasn't told that there was fennel sausage in the dish, I wouldn't have really noticed it. Rather, I could taste the spice, herbs and a hint of lemon. This could've used more sausage and/or more fennel in the sausage itself. Although it was toothsome, the pasta was a bit clumpy.
Arriving in a beautiful and lively shade of green, the Risotto with asparagus and smoked sablefish was pretty good. Although on the more "wet" side, it spread nicely on the place and was still chewy. I liked the creaminess as well as the buttery pieces of asparagus. I thought the risotto was well-seasoned with just the right amount of cheesiness. The small piece of sablefish was flaky and moist with only the slightest hint of smoke. We surmised that the Pappardelle & Duck Ragu would be a potential crowd favourite, so we ordered 2. It turned out that we were right as it was blessed with a plethora of moist shredded duck. The sauce was mild at the start and ended with a spicy kick. The pasta itself was on the softer side, but okay nonetheless.
We decided to go for all 3 desserts to share starting with the Panna Cotta with prunes and biscotti. I gotta hand it to them because this was one excellent panna cotta. Super creamy, rich and amazingly light, it was not overly sweet where the vanilla served notice. The light sauce with prunes was not overwhelming while the biscotti was fresh. Next, the Chocolate Budino was really dense and rich. As much as it is supposed to be a pudding of sorts, it resembled a flourless chocolate cake in this case. For me, it could've been more impactful. With some crunchy bites on the side, there was some texture to the dessert. As for the Olive Oil Cake, it was almost anti-climactic after the first 2 desserts. It wasn't as if we
didn't like it though. Rather, it was more about subtle flavours and a moist texture. That it achieved. Overall, we enjoyed our meal at Ask for Luigi. Did it live up to the hype? Partly. Was it the best pasta in the city? Well no. However, that doesn't mean it wasn't good either. In actuality, Ask for Luigi ultimately achieves its goal of producing above-average eats for a reasonable price.
The Good:
- Decent eats
- Cozy and lively room
- Simple, focused menu
The Bad:
- Good, but not great
- Parking in the area may not be healthy for your car
- Limited seating
When I first got the invite to Yew Seafood + Bar at the Four Seasons Hotel, I was a bit perplexed. ProNamel Acid Truth? What's that? Wait, I know! My wife uses ProNamel toothpaste. Okay I get it. Hold on, maybe not... What does this have to do with Ned Bell's food? Well, apparently they were trying to spread the word about the risk to our teeth from acid-rich foods such as wine, citrus, vinegar and carbonated drinks. As such, a toothpaste such as Sensodyne ProNamel could help protect against acid wear. Okay... So were we going to eat low-acid food then? Of course not! Then you wouldn't need the toothpaste then!
We got to dine on delicious food prepared by Chef Ned Bell that featured acid-rich ingredients to highlight how tasty it can be. But at the same time, warn us of the harm it can do over time. Yes, this is where you would use the toothpaste. Not to eat it of course... Anyways, we started with Ned Bell's Interactive Seafood Tackle Box consisting of Pacific Oysters, Humpback Shrimp, BC Spot Prawns and Albacore Tuna. At another station, there was Gourgeres, Milk Buns and Warm Salted Almonds & Cashews. I particularly liked the Humpback Shrimp as they were buttery soft and naturally sweet. They were lightly dressed in an aioli. The Albacore Tuna was sliced into thick pieces with equally big chunks of avocado. These went well with the crunchy crisps.
Moving onto the actual meal, I started with the Seared Qualicum Scallops with crispy & raw cauliflower and orange dressing. Seared nicely while being rare in the middle, the scallops retained their natural sweetness and texture. The crunch from the raw cauliflower was a bit different, but worked. As for the tempura-fried cauliflower, it was crunchy inside and out (as with the hazelnuts as well). The mild orange dressing added a mild sweetness and the slightest of acidity while the raisins were plump and sweet. Next up, I had the Roasted Oceanwise Halibut with lemon truffle vinaigrette, apple butter and Agassiz hazelnuts. Unbelievably, the halibut was prepared in a way that it was moist and almost cod-like albeit more firm. That in itself made the dish successful. With the addition of the wonderful lemon vinaigrette, the fish was not longing for flavour. I liked how the truffle was muted and only appeared at the finish.
Moving onto some meat, I had the Pemberton Meadows Organic Beef Tenderloin with smoked golden potato puree, wilted spinach, lobster topped with vanilla Hollandaise and balsamic reduction. The beef practically required very little effort to eat while the lobster was dressed in a light and airy Hollandaise. I found the vanilla to be just there without being overwhelming. I felt the balsamic reduction was more than merely a bystander as it added the necessary acidity to liven up the flavours especially the mild tasting beef. For dessert, I chose the Organic Dark Chocolate Souffle with cherries and milk chocolate ice cream. The upside down, "unramekined" souffle was moist and only semi-sweet. There was a background bitterness which was accented by the sweet and tart cherries as well as the smooth sweet ice cream. Yes, it is true, the acidic ingredients and wine were very tasty. I guess I will be stealing some of my wife's ProNamel toothpaste after this.
*Entire meal and wine were complimentary*
The Good:
- It appears that I like acid (no, not the drug)
- On point protein execution
- Balanced flavours
The Bad:
- Believe it or not, I personally would've liked even more acidity (with more toothpaste I suppose)
It's no secret I love to eat as well as a love of cooking. But, I'm no baker and I have no problem admitting that. I'd rather leave that to the experts and gladly pay for their wares. I think I would have as much patience trying to make a macaron as driving down #3 Road during rush hour (although snacking on macarons during that would greatly alleviate much grief). So when Cobs Bread came-a-calling with an invite to bake some hot cross buns as well as cinnamon buns, I though it would be a good chance to experience the process.
I met up with the owner, Scott, who demonstrated the process of making the great stuff that Cobs is known for. As always, everything is made fresh for each day and all unsold products (except with cheese) are donated. We started making the hot cross buns first and I was taken aback at the fruit-to-dough ratio. Suffice to say, the final product wasn't going to be longing for sweet raisins. I got to help out when it came time for the cinnamon buns. Let's just say my rolling pin skills were akin to Tegan & Sarah's singing at the Heritage Classic. We put the cut buns for a quick proof and then off to the oven. This whole process took over 2 hours.
The final results were pretty good as evidenced in the pictures. Unlike Cinnabon, the Cinnamon Buns at Cobs are more "bread-like", hence these were chewy and less "melt-in-your-mouth". I personally prefer more bread-like as cinnamon buns are already sinful enough without the addition of even more butter. With these, the ooey gooey cinnamon and sugar along with the cream cheese icing ensured that there was ample sweetness. As for the Hot Cross Buns, the large raisin content presented itself with every bite. There was a hit of sweetness to go with the chewy buns. With that being said, they weren't shockingly sweet as the dough itself was not overly sugary.
On a separate personal visit, I picked up a loaf of Whole Wheat Bread and a Mini-Focaccia. For the price, a loaf of freshly-baked bread is not any more expensive than buying at a grocery store. Only negative is that they won't last as long. And I really don't have to tell you that fresh-baked bread is always better (assuming it is not messed up). As for the focaccia, I liked the crispy texture (after a quick visit to the oven) and the ample amount of toppings. However, my wish is that they do away with the canned mushrooms as they have this aftertaste. Despite this, many of the items I've purchased at Cobs in the past have been good and it continues to be my local go-to place for baked goods. I just don't plan on making it as a baker though, I'll leave it up to the professionals.
The Good:
- Freshly made products
- Not as expensive as you might think
- Quality ingredients (not including those canned mushrooms)
The Bad:
- Doesn't last as long (could be a good for some)
- Some items are more expensive
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.
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