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Nikita wanted to meet up for eats. She wanted to go for Indian, specifically a dosa. A what? If you've never had one, I don't blame you because there are not a whole lot of places to get one in the GVRD. Most people associate Butter Chicken, Naan and Tandoori Chicken as representative of the entire Indian cuisine. However, that is specific to the Punjab region in Northern India. The dosa, which is a fermented lentil flour crepe, is mainly found in the South. These light and crispy crepes are often stuffed with a variety of fillings.
Ironically, we met up at Mayuri almost exactly 5 years since the last time we went. For kicks, we sat at a different table... Rebels that we are... So it was no surprise that Nikita ordered a Potato Curry Dosa served sambar along with coconut and zinger chutneys. Unlike our last visit (it was thick and chewy), the dosa was thin, light and crispy. It was very sparsely filled with a mild potato curry (need much more of it). We realize that there shouldn't be a tonne of filling, but this was almost non-existent. At least it wasn't very expensive. On the side, there sambar (lentil stew/soup) and the aforementioned chutneys.
For myself, I started with an order of Paneer Pakora. These cheese patties were coated with a fairly thick chickpea flour which was crunchy and not heavy. It was a nice textural contrast to the soft paneer. The accompanying tamarind chutney was tart and only semi-sweet with a hint of fennel. I was only going to eat 2, but ended up eating 4. Probably not a good idea because they were pretty soaked with oil. Second, I had the Palak Paneer which arrived a vibrant green. Hence, it was more spinach than creamy. We didn't mind it, but it was very light and watery (and bland too). The result was not the typical richness that we were used to. As you can see, our revisit was okay, but hardly memorable. When at Mayuri, stick with the dosas, but order 2 because you might need it to be full.
The Good:
- Light and crispy dosas
- Okay pricing
The Bad:
- Not enough filling
- Stick with the dosas
If one wanted to get a roti in Vancouver, it is not a stretch to say that it wouldn't be a very difficult task. After all, there are so many types where it transcends many different Asian cuisines. However, when we are more specific and are in search of a Trinidadian-style Roti, it gets much more difficult. The first place that comes to mind is Rehanah's in Port Moody. I remember there used to be a place on 4th Ave, but that is long gone. Interestingly, you can it also at D Roti Shak in New West. Big D, Slick and Foodie Girl joined me to check it out.
We decided to share a few appies including the Phulourie (split pea flour fritters) with a side of homemade tamarind sauce. These were only every-so-lightly crisp while being quite dense and chewy. They were topped with a impactful tamarind sauce that was equal parts tangy and sweet. Next, I attempted to cut an order of Doubles with very little success. The filling of chickpeas had a noticeable, but balanced spice level which was sandwiched in between 2 fried fluffy bara. I liked the purposeful amount of tamarind which added a nice tang and sweetness.
Big D decided on the Chicken Curry atop beans & rice. The large chunks of chicken were a bit firm, but not stringy. It was bathed in a moderately spicy curry that displayed its composition proudly. We could easily see the chili pepper, garlic and onions which equated to plenty of flavour. However, it was a bit on the saltier side (which was okay since there was so much rice). Slick had the Goat Curry and I thought it was the better of the two. First of all, the goat itself was nicely tender and rich. Second, the curry had more depth (due to the meat) with noted classic curry hits in particular coriander.
Of course we couldn't get out of there without trying the Shrimp Roti (because it is in their name...). As for the roti itself, it was thin, slightly chewy and soft. The contents were very mild with only minor curry hints. I found the shrimp a bit salty and on the meatier side. There was only a modest amount mixed with potato and chickpea. It would've been even better if there was more spice. "Pretty good" was our sentiment after it was all said and done. Definitely an option for something different if one was in the area.
The Good:
- Something different
- Really friendly owner
- Decent eats
The Bad:
- A one-man show, so be prepared to wait
- Roti could use more filling (protein that is)
Richmond, oh Richmond... I tried to avoid you like a salad bar, but you reel me back with your alluring eats. I know the risks, the stress and frustration, but I simply cannot resist. There we were, heading across the Oak Street Bridge when I was just about to take the Garden City exit and we were greeted with a Japanese sport-compact cutting me off with fervor. Was this a sign of things to come (actually, I got cut off leaving Richmond as well...)? Well, we were there to try out Old Buddies on the recommendation of Mijune. Apparently, this is from the folks of Ho Yuen Kee complete with the lure of enormous wontons.
Pebbles was especially excited because she just could not believe the description I gave her about those aforementioned Wontons. When the double-order hit the table, she was in full foodgasm by just looking at them. That foodgasm was taken to the next level as each bite revealed a sweet crunch from the massive shrimp. Although there was some pork filler, it was minimal and didn't detract from the wonton. We decided to get another one of their specialties being the Peking Duck. With an attractive hue, the crispy duck skin was only a touch fatty with a decent amount of meat attached. We found the crepes to be a touch dry though.
The second course was the Duck Lettuce Wrap which arrived in a generous portion. There was large chunks of moist duck nestled among crunchy veggies. The wok heat could've been a bit more intense, but the flavours were still good without being salty. We liked how the lettuce was cut into manageable-sized cups without being hacked to death. Next, we had to get their other specialty - Lobster with Sticky Rice. The lobster itself was fried up expertly where the meat still was moist and bouncy. It was naturally sweet where the sauce added just enough saltiness. I would've liked to see more sauce as the rice underneath was a little bland, yet was texturally on point.
For our token veggie dish, we got the Stir-Fried Pea Shoots with Garlic. This was the beneficiary of good wok heat where the shoots were fully cooked while still maintaining a vibrant crunch. There was a bevy of garlic whereas the grease was minimal. I liked how it didn't rely on salt for flavour impact (the garlic did the job). Lastly, we had the Peking Pork Chops which were also good. Each piece still had some crispiness on the exterior while being tenderized properly (slight bounce and tender). The sauce clung to each piece adding hits of sweet, salty and tartness (from the black vinegar). Overall, we were pretty pleased with the entire meal, especially the wontons. Taking everything into consideration (price, service, food quality and portion size), Old Buddies might be put on regular rotation for eats in Richmond.
The Good:
- Probably some of the best wontons in town
- Surprisingly good service
- Overall good food
The Bad:
- A touch pricey (but the wontons were a steal)
- Parking issues (common to all restaurants along Alexandra)
Normally, our softball year-ender occurs within the same calendar year as our last game of the season. Due to my busy schedule, I kept putting it off until recently. Well, with the new season only a month away, it suddenly became a year-opener (at Fisherman's Terrace) instead. Whatever really, because it serves as an excuse to go out and eat! I was able to round up some of the crew including Boss Woman, Bear, Hot Chocolate, Judes, Gadget Girl and Mr. Blueberry. Surprisingly, Milhouse couldn't make it (isn't he in 50% of my food adventures???). Oh and the picture of the front is old, disregard the 2 large shark fin!
So with a fairly large group including a bunch of kiddies, we went ahead and ordered 33 dishes (some doubles) to the surprise of our server. He questioned us about the amount of food, but we assured him that we were trained-eating machines... We began with the hot and crunchy Shrimp Spring Rolls. These were packed solid with big pieces of shrimp which exhibited a snap with plenty of seasoning. Onto another fried item, we had the Fried Taro Dumplings. They were a bit small in size, hence they were really crunchy. Moreover, the modest amount of filling contributed to this as well. In my opinion, this was out-of-balance in terms of the filling-to-taro ratio.
Next, we had the Steamed Pork Spareribs which were cut up into relatively small pieces. Despite consisting mostly of meaty rib pieces, the meat was over-tenderized where it lacked any real texture. On the positive, there was plenty of garlic and seasoning. Being equally garlicky, the Phoenix Talons (Chicken Feet) were far too soft. That also included the cartilage and tendon underneath as they were almost all melted away. The inclusion of fried gluten underneath was a treat as it had soaked up all of the sauce.
With the same snappy shrimp filling with the addition of vibrant greens, the Fried Bean Curd Skin Rolls were really good. Like the spring rolls, they were jam-packed with filling all encased within a crunchy package. Normally, this rolls can be pretty greasy, but not in this case. Onto the steamed version, we had the Bean Curd Skin Rolls. The filling here consisted of ground pork and flowering chives. It was moist and super tender without being mushy while the bean curd skin was buttery soft with a slight bite. There wasn't an excessive amount of sauce where it was mild-tasting and not goopy.
The most important dishes of any Dim Sum service are the Haw Gow (Shrimp Dumplings) and Sui Mai (Pork and Shrimp Dumplings). Although the dumpling skin on the haw gow was a bit doughy, it was not overly thick nor dense. I liked the shrimp filling as there was a definitive snap while the essence of sesame oil announced itself. As for the sui mai, the meat was chewy in a good way. The ample shiitake mushroom and crunchy shrimp added both texture and a variety of flavours. Beyond that, there dumpling was well-seasoned and balanced.
Thank goodness Boss Woman loves offal because that meant we could get the Tendon & Tripe. This larger-portioned dish was welcomed at our table because there was enough for everyone (which was only Boss Woman and I, but she took most of it!). It was good with soft tendon and tripe. I liked how the tendon maintained its integrity where it wasn't melted. Furthermore, there was no gaminess, rather it was well-seasoned. Despite being speckled with lots of green onion, the Beef Meatballs were balanced with a meaty flavour. The texture was bang on with a nice bounce where the meat was not overprocessed.
Heading into the homestretch, we had the Pan-fried Daikon Cake. These were rather dense with a fairly good sear on the outside. Hence, there was a slight crispiness that somewhat alleviated the heaviness. In terms of taste, these were good with lots of Chinese sausage and dried shrimp. If that wasn't enough carbs at the end of the meal, we also got the Pan-Fried Pork Buns. The bun-to-meat ratio was not very good as there was whole lot more dough than meat. They were soft though, so it wasn't exactly dense. Despite being tender and appealingly gingery, the meat filling was too greasy.
Of course we couldn't do without the Lo Mei Gai (Sticky Rice) because of the kiddies. Well, the adults don't mind it either... As evidenced in the picture, there was almost as much filling as there was glutinous rice. Hence, it wasn't longing for moisture or flavour as the meat was savoury and sweet. Also for the kiddies (and yes, the adults too), we got the BBQ Pork Buns as well. Similarly with the previous dish, there was a 50-50 split of filling and bun. Hence, it was plenty saucy and meaty. The bun was fluffy while the filling was a touch fatty. In an lighter shade of red (less food colouring), the sauce was a good balance of salty and sweet.
Our last 2 savoury dishes consisted of the Stuffed Eggplant with shrimp mousse and the Sticky Rice Dumplings. Consistent with the aforementioned dishes, the eggplant was bursting at the seams with bouncy shrimp mousse. The eggplant itself was fried so it was lightly crisp and soft inside (without being mushy). Acting only for colour purposes, the black bean sauce wasn't very flavourful. We actually made a mistake by ordering the sticky rice dumplings and as such, weren't overly enthused with them. Yet in reality, they were bland and a bit too dry.
Onto dessert, we ended up with a selection including the veritable Egg Tarts. Golden brown and flaky, the tart shell was also very buttery (or lard...). Within, the egg custard was soft and not overly sweet. The Fried Sesame Glutinous Balls (with black sesame filling) were served hot and crunchy. Affectionately known as "golf balls" by the kiddies, they seemed to enjoy them as well. For the diverse amount of items we ordered, the food was above-average. Sure, Fisherman's Terrace will never be mistakened for the best dim sum in the GVRD, but it certainly does the job for a reasonable price.
The Good:
- Service is decent
- On the whole, food is above-average
- Okay pricing for the quality
The Bad:
- Seating kind of squished
- It's in Aberdeen, you have to put up with that parking lot
It's pretty clear that the Chinese buffet doesn't really fly in the GVRD. Sure, there are a few here and there, but one would really have to look for them. Ultimately, most do not last long because most people know where to get the good stuff. So it was to my complete surprise that Win Win Chinese Buffet opened up in the former location of Saturday's Fish n' Chips (and before that ABC Country Restaurant). For the low price of $8.99 for adults, one could help themselves to AYCE North American Chinese food.
Now don't get overly excited (well, I'm sure many are actually turned-off, but that's another story) because the selection could only be described as very modest. Essentially, as clearly seen in the picture, WYSIWYG. But really, $8.99 usually buys you a 4-item combo at places such as Manchu Wok. So, the pricing fits with the selection. And about that selection, on one side, there was Plain Rice, Fried Rice, Fried Shanghai Noodles, Chow Mein, Spring Rolls, Sweet n' Sour Pork, Chicken Balls, Fried Chicken. The other side consisted of Broccoli Beef, Mixed Veggies, Green Beans, Shrimp Chips and 2 more veggie stir-fries. Soup consisted of Hot n' Sour and Consume.
I tried most of the items and the Fried Chicken stood out. It was very much like Church's, yet the brine was a bit strong as the chicken was pretty salty. However, that also meant it was pretty moist as well. The Green Beans were vibrant and crisp while the Broccoli Beef was disappointing with soft broccoli and chewy meat. I wasn't a huge fan of the Chicken Balls because there was too much greasy batter. The Sweet and Sour Pork was okay though, but the sauce was somewhat clumpy. Oh, and I would avoid the Hot n' Sour Soup because it was more like thickened water with peas and tofu. In reality, Win Win exists to fill your belly if you do not mind mediocre food at a low price.
The Good:
- Cheap
- Friendly enough people
- Spacious
The Bad:
- Limited selection
- Food is meh
Oh, lookie here, another Brown's Social House! I hope you realize I say this in jest... Yes, Brown's has invaded North Delta and opened up shop on Scott Road near 64th. Honestly, I'm not a huge fan of the place (but maybe I need to do another visit to make sure). Hidden behind the grand opening is a Japanese restaurant occupying an unfortunate location. Sushi Wara is its name and trying their food is definitely my game. I decided to make a couple of visits so that I could sample a proper variety of food.
When I first laid eyes on the Appetizer Sashimi, the portion size jolted me much like the off-key performance of Tegan & Sara at the Heritage Classic. The slices of tuna, salmon and hamachi were huge. I tried the tuna first and it was pretty darn cold and still somewhat frozen. No matter, as it was not mushy while having a certain vibrancy. That could be said about the salmon as well, but the hamachi was the star as the texture was buttery and taste was sweet. The shocking size of the Awesome Roll (everything is awesome?) made me doubt I could finish the food that I ordered. Consisting of a California roll with seared salmon on the outside garnished with fried yam, it was well-constructed. I found the rice to be on the sweeter side and somewhat dry. However, with all of the ingredients, that didn't really matter. I particularly liked that they didn't over-sauce everything.
I also had the Appetizer Tempura and again, the size would rival some full-orders. Although the batter was on the thicker side, each piece remained crunchy until the bite. I liked how there was minimal grease despite the abundance of batter. The ebi was really meaty and had a slight snap. I returned a few weeks later for another visit where I decided to try the Ebi Mayo (one of my favourite Japanese dishes). With breading more like one found on fried cocktail shrimp, these were crunchy and minimal on the grease. The ebi itself had a buttery snap. I didn't mind the breading, but personally, I prefer the regular crispy batter. It came with both spicy mayo and sweet chili sauce. I only used the mayo and it had a nice balance with just enough spice.
I also tried their Oyako Don which was the beneficiary of a whack load of chicken. Moreover, the pieces of chicken were really large and buttery moist. Underneath, the rice was chewy and stood up to the moisture. The flavours were out-of-balance though as it was far too sweet. Other than that, it was an enjoyable dish. For the dishes I tried, the food at Sushi Wara was decent. Sure, it was not completely authentic, but that didn't bother me much. I found the service to be really attentive where the staff really made an effort.
The Good:
- Decent eats
- Really eager staff
- Lots of light (I don't like dark restaurants)
The Bad:
- On the pricier side
- A bit hard to find
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