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*Restaurant is closed*
Ah yes, Malay Curry House... We tried to visit you on a couple of occasions and you've been randomly closed. With the anticipation of Hainanese Chicken, Roti and Laksa, we ended up with nothing but a dark restaurant. Third time's a charm as Milhouse, Kaiser Soze, JuJu and I were finally able to catch you open for once. After 3 failed attempts, we were wondering if all that effort was worth the trouble. After all, the place wasn't really busy and according to recent reviews, it didn't sound promising. However, we went in with an open mind
We started with 2 orders of the Roti Canai which arrived curiously on 2 separate plates at 2 separate times. Whatever the case, it was a decent attempt as there was a nicely browned exterior that yielded to a soft and chewy interior. Without the curry dip, the roti was already sweet and slightly greasy. The dip itself added palm sugar and some spice. Also on 2 plates, we got 1/2 dozen each of the Chicken & Lamb Satay. As much as the portion size was fair and the overall appearance was pleasing, there was something amiss with the texture of the meat. Due to the use of baking soda, the meat took on a strange bouncy texture like we see in Cantonese cuisine. I guess this was Cantonese-style satay? Again, it wasn't bad, it was just different. The dipping sauce was typically sweet and peanutty.
Moving along, we tried the Curry Seafood Laksa with a mix of yellow noodles and rice vermicelli. This was actually decent with lots of al dente noodles and properly cooked fish and shrimp. As for the most important part, the broth, it was quite flavourful with hits of coconut milk and a mild spiciness. It wasn't really that rich, hence, the flavours lacked a bit of body. Possibly more coconut milk would've help. Furthermore, it wasn't as aromatic as I would've liked. Yet, still decent nonetheless. As for the Curry Beef Brisket we ordered, it was not especially impressive. It tasted like all of the ingredients were cooked separately, which meant the flavours were weak and not cohesive (all we could taste was sugar, ginger and garlic with no discernible spices). In fact, the potatoes were undercooked and bland.
Now for the main event, the 1/2 Hainanese Chicken with a side orders of Chicken Oil Rice. Although the portion size was troubling (since it was deboned, which it should've been anyways), the execution made up for it. The dark meat was juicy and tender with a nicely textured skin while the rice was nutty, salty, chewy and oily (all in a good way). All-in-all, an up and down experience at Malay Curry House where some items were better than others. Obviously, the food has a Chinese-influence, but that didn't bother us.
The Good:
- Hainanese Chicken is decent
- Unlike others, we got good service
The Bad:
- Some artistic interpretations of some items
- Portion size for the chicken is a bit small
*Restaurant is closed*
It's both interesting and bizarre that there are a row of restaurants attached directly to Zone Bowling in Coquitlam. What is even more curious is that most of them are Asian. Well, I guess it could be the prevailing local population (sorta nearby) and/or pure coincidence. I mean, the whole gamut is represented: bubble tea, Vietnamese, Japanese and even Korean Chinese. Yes, not Chinese and not Korean - Korean Chinese. Since that is only slightly behind my other favourite fusion cuisine (Indian Chinese), I rounded up the family and headed over to the bowling alley for eats.
We started with the Mandu that consisted of 20 boiled mini-dumplings. We found that they were cooked just enough where the wrapper was soft while not mushy. Furthermore, the filling had a nice texture which featured a tender and moist meatiness. The amount of onion was just right as we could definitely taste it while the meat was not overwhelmed. Next up was the Jjajangmyeon which featured a considerable amount of the black bean, potato and onion sauce. I found it to be on the sweeter side as there was plenty of onions in the mix. The noodles were chewy and sticky which was really good with the sauce. However, there was this raw flour aftertaste which was not that pleasant.
The one dish I had to get was the Kkan Poong Gi since it is one of my personal favourites. This arrived as a pretty large portion of fried chicken bathed in a spicy, sweet and really garlicky glaze. The flavours popped in my mouth as each layer announced itself in stages. I got sweet, then some spice ending with a huge garlic hit. The chicken was moist and tender, but the potato starch batter was laid on a bit too thick becoming quite doughy in spots. Lastly, we had the Japchae that was a bit paler than we are used to. Moreover, there was much more savouriness than sweetness. There was only a mild hint of sesame oil while the good amount of pepper was obvious with each bite. Overall, the dishes we tried were not bad. Yet, the food came out painfully slow as it took almost a full hour for the last dish to arrive.
The Good:
- Okay eats
- Open late
The Bad:
- Limited menu
- Food comes out real slow
Here we go again... A meal with my Mother-in-Law... I can't think of many more things that are as torturous and cruel. Wait, there may be some, like being stuck at the T&T Supermarket seafood counter while there is a sale on live crabs or the morning lineup at a Tim Horton's. No, those are actually quite enjoyable compared to eating with the MIL. But it was Mother's Day and well, I had to put aside my disdain for at least a couple of hours. We ended up heading to Prince Seafood Restaurant for eats because anything was better than Tung Sing Chin (their favourite... ugh...).
We ended up ordering off the regular menu and started with the Fish Maw & Crab Soup. It featured a silky, "just thick enough" consistency while being mildly seasoned with a touch of sweetness and white pepper. There was plenty of whole leg meat mixed in with little bits of fish maw. Being a lower grade, the fish maw was too firm and crunchy instead of being gelatinous and soft. Next, we tried the Golden Fried Silken Tofu. It arrived smoking hot and crispy. While some portions were not as crispy, it was overall a successful dish. The tofu was intact while the outside was seasoned just enough without being overly salty.
Onto the kiddie's favourite, we had the Peking Duck. Arriving in a beautiful shade of golden reddish-brown, the duck skin was crispy. Underneath, there wasn't too much fat while they left a good amount of duck meat attached. I found the crepes to be slightly gummy, but not overly dry. For the second course, the Duck Lettuce Wrap was full of meat mixed in with diced carrots and jicama. There was decent wok heat where the flavours definitely caramelized. The mixture was slightly salty though. We thought that the dish was missing something in the form of either fried wonton strips or fried mung bean noodles.
Also for the kiddies, we got the Fook Chow Fried Rice. Normally, the dish is comprised of a fried rice base topped by a starch-thicken sauce with crunchy veggies, shrimp, scallops and chicken meat. However, they replaced the scallops with basa which made for a different texture and flavour. If they had kept the scallops, this would've been pretty good but without it, it wasn't quite the same. However, our next dish made up for it because it was the Scallop, Eggplant and Silken Tofu Hot Pot. This was the one disappointing dish of the meal. The eggplant was fried too long and/or fried in not-hot-enough oil. Hence, it was mushy and completely oil-logged (which made the whole hot pot super greasy). Furthermore, the scallops were overcooked and they used far too much salt and MSG.
Lastly, we had a vegetable dish to balance off everything else. The Stir-Fried Pea Shoots with garlic was nicely done as it exhibited enough wok heat while not being too oily. It was indeed garlicky and properly seasoned. With all the food we ordered, it was a given we wouldn't finish. So portion size was good and overall, the food was decent (except for the hot pot). However, the prices are pretty high for a mid-level Chinese restaurant. Furthermore, the lack of servers made for a tough time to get anything other than our food. It was an exercise in frustration to get even a glass of water or the bill.
The Good:
- Decent eats
- Decent portion size
The Bad:
- Pricey
- Servers were okay, but we could never get anything without asking many times
*Restaurant is closed*
Proclaiming that you have the "best of <insert something here>" can be either a great marketing ploy or the kiss of death. It reminds me of Buddy in the movie Elf finding the "world's best coffee". If you're not even remotely close to being outstanding, people will eventually catch on. Well, let me rephrase that, "most" people will catch on... Having tried many different Vietnamese spring rolls in the past 5+ years, it seemed like a good time to investigate Bao Chau's claim as the "best spring rolls in town".
Cutting right to the chase, we started with their specialty being the Fried Spring Rolls. The first thing I noticed was the hardness of the crispy rice wrapper. I think the rice wrapper was too dried out prior to frying. This, in turn, helped squeeze most of the filling out with each bite. The filling itself was a bit too overprocessed where it was soft and mushy while lacking seasoning as well. Best Vietnamese spring roll? IMHO, I don't believe so. We also got an order of the Bun Bo Hue and it was a fairly large portion. There was certainly enough sliced tender meats to go with the al dente noodles (but they didn't use lai fun). Kudos for the pork knuckle, but as for the soup, it fell short. There was little distinguishing flavour such as lemongrass and furthermore, the amount of chili oil only added a slight spice where it lacked shrimpiness.
Viv had the Pho Dac Biet which was also chock full of noodles and meats. We found the broth to be on the sweeter side where it was a direct result of MSG. Definitely a good value and a great way to fill one's tummy, but hardly memorable either. For the kiddies, we got them an order of the Grilled Chicken and Fried Egg on Rice. There was no mention of lemongrass, hence, we weren't surprised to see it lacking in aromatics. Moveover, the well-charred chicken which was a little short on marinade in general. However, the meat was fairly moist while the portion size was large. As you can clearly see, this revisit to Bao Chau refutes their claim as the best spring rolls in town. They're not bad though, but hardly the best. As for the rest of the food, it is decent with the emphasis on value.
The Good:
- Large portions
- Decent eats
The Bad:
- Not the best spring rolls in town
Making up for Burgerpalooza, where the skies opened up and dumped on us, sunshine and warmth greeted us for Tasting Plates Main Street. Interestingly, the only bad weather I've ever encountered on a Vanfoodster event was with Snake. I guess he is a bad luck charm... So I went back to the well and enlisted the help of Miss Y as my eating companion this time around. Not only does it never rain when she is around, she looks a heck a lot better than Snake. Similarly like past Tasting Plates, we were invited to sample some of the eats from different spots available along hipster central.
Our first stop was also the registration location at Tapas 23. Let me get this out of the way first... We, along with other people, waited over 30 minutes for our food (40 mins in my case) without any concern on the restaurant's part. In fact, we noticed that people who ordered drinks received their food very quickly. I understand that restaurants need to make money, but this was hardly a good way to impress future customers. I, for one, will not be returning. In terms of the food, we were served a plate consisting of Bombas (pork belly), Bruselas (brussel sprouts, sweet balsamic, almonds & aged cheddar), Albóndiga (meatball with sundried tomato and roasted red pepper) and Potato-Crusted Wings with achote sauce. We found the pork belly rather dry and chewy while the brussel sprouts were crispy and adequately dressed. The meatball was not very moist, but it did have some pop in terms of flavour. As much as the wing was juicy and moist, the crust was not particularly crispy. Moving onto Shaktea, we sampled the Matcha Date Balls as well as the Chocolate Chili Fudge Brownie. Naturally, with date, the matcha balls were rather sweet and sticky. As for the brownie, it was fairly moist with a slight kick. We were also served a selection of teas.
Making the long walk over to Miura Waffle & Milk Bar, we were treated to a plate that included Kachan Karaage Waffle Sando (ginger fried chicken, Asian slaw, & 1000 Island sauce), Teri-Vani Waffle Sando (vanilla ice cream, whipped cream & teriyaki sauce), Nori Nachos (fried seaweed, melted cheese, tomato salsa & sour cream), Dessert Nachos (fried seaweed, chocolate sauce, whipped cream & strawberry). My favourite had to be the karaage as it was crispy, flavourful and juicy. Not so sure about the nori chips though. Next door at Rosemary Rocksalt, we were presented with a plate consisting of Montreal Smoked Meat Sandwich on a Rosemary Rocksalt bagel, Lox & Cream Cheese Sandwich on a bagel and Sweet Rugolach Pastry. I thought the bagels were good with a nice chewy texture and a firm exterior. The smoked meat was an interesting compliment (never had those 2 things together before).
Our last 2 stops brought us back past King Edward to Rocky Mountain Flatbread Co first. We tried the Farmers Market Pizza topped with local organic balsamic marinated rhubarb and chard, 3 herb nut free pesti & Capriny goat’s cheese. We also had the Naturally Meaty with spicy certified organic beef, sulphate free Italian sausage, ripe tomatoes, green peppers, red onions, asiago cheese & fresh herbs. As with my previous visit to RMFC, the pizzas were loaded with toppings. Presented on a thin crust, it was a flavourful pizza. Lastly at Main Street Honey Shoppe, we had a plate with Honey almond cake; and Cream, Cheese Brownie made with Tawari honey from New Zealand and cheddar and pure honeycomb. Also, we were treated to a honey tasting. This along with some sweet treats to end our little food tour almost made up for the disappointing start.
The Good:
- Variety
- Again, early bird price is decent
The Bad:
- Organizers might want to speak to the restaurants about taking care of all customers
Ever since Faubourg opened a location in Downtown, I had planned to pay it a visit. Each and every time, I could not find a parking spot anywhere nearby. Besides, the price for parking alone would greatly decrease my purchasing power (2 less macarons... lol...). And for the times I met up with Whipping Girl, I had to leave before I could go. Much like the elusive Ogopogo, I was able to catch a glimpse of Faubourg, but it was beyond my reach. Finally, after a relatively light meal, I made it my mission to walk over for some goodies.
I had to pick up some pastries for the kiddies as they would've started whining otherwise... A bit spoiled maybe? Anyways, the Croissant was okay, but not as good as the Kerrisdale location. The exterior was golden brown and crunchy. But the inside was a little dry and not buttery enough. I also got a Pain au Chocolate which was similar. Naturally, the exterior was crispy like the croissant. Inside, it could've used more chocolate as it was quite sparse. I found it on the sweeter side, but there wasn't enough of it to make an impact.
Of course, for my daughter, I had to get some Macarons. Comparatively-speaking, I would say that Soirette still reigns supreme in Vancouver, but the ones at Faubourg are passable. Beyond the crisp exterior, the rest of the macaron was quite dry. I found that they were not super sweet nor artificial-tasting, but the flavour was lacking. Lastly, I got a box of their Mini Pastries (which were the same ones I had at the afternoon tea at their Kerrisdale location). They included Lemon Tarts, Blueberry Tarts, Opera Cake and Chocolate Tart. I found these to be on par with the other location. I particularly liked the lemon tart as the curd was semi-sweet and tart while the shell was firm. Ultimately, not much surprise here as everything looked and ate much like I had expected - fairly solid without much fanfare.
The Good:
- Pretty much above-aveage
- Decent amount of seating
The Bad:
- Pricey
- Line moves painfully slow when busy
Quick, what is the first thing that comes to mind when you think of roti? An Indian unleavened flatbread perhaps? Correct. Hey, isn't that something from the Caribbean filled with various things like goat curry? Yup. Or how about roti canai which is a Malaysian favourite? That would also be correct. Okay, okay, what about a bun filled with a buttery centre coated on top by sweet caramelized coffee cream? Huh? Wait, that looks and sounds like a Bonchaz or Chinese "Mexico" Bun??? Well, I guess Whipping Girl and I were about to find out after stuffing ourselves across the street at Gyoza King.
We decided to get one to share in store with a Nutella topping. By no means was this cheap as it was $4.90 before tax. Compared to the aforementioned buns, Pappa Roti's offerings sport a uniformly crispy exterior all the way down to the edges. It remained crispy even sitting around for awhile including being placed in a box right out of the oven. The creamy coffee flavours could not be mistakened with each bite while the soft interior benefited from the buttery filling. As much as the Nutella added another layer of flavours, I actually preferred the plain version more as it kept things simple.
As such, we both got a box of 4 to go ($13.25). And like I mentioned, the topping remained crispy even after sitting in a box for several hours. Some might argue that the price is overly high for buns that are similar to other Asian versions. However, it is not like the other ones and it doesn't pretend to be. We enjoyed them for their soft interior and crispy coffee flavoured exterior. I guess it would be up to personal tastes and individual price thresholds when it comes to determining value.
The Good:
- Light and crispy topping
- Retains integrity even sitting around for awhile
The Bad:
- Pricey
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