skip to main |
skip to sidebar
Now with my trusty dash cam documenting everything that is happening in front of me, my comfort level traveling to Richmond has increased significantly. At the very least, I can compile a compilation of Richmond's greatest hits (sorry for the pun). Hence, it has made it that much easier for me to continue my assault (not sure if that word is ironic or not) on Richmond Dim Sum spots with Parklane as our next destination. Situated in the former location of Empire, Parklane offers up Cantonese Dim Sum with Chiu Chow options. As we pulled into the parking lot, I was giddy since I was able to park in an isolated spot to my lonesome. No threat of door dings!
With our very first 2 dishes, the Chiu Chow cuisine was in full effect. I sampled the classic Ong Choy with fermented tofu and it was prepared decently. The vegetable itself was still somewhat crunchy while fully cooked. However, the whole dish was rather wet and lacking the zip from the fermented tofu. It could've used more of it and a touch more corn starch. Next up was the Chiu Chow Duck. This was unfortunately hurriedly prepared and it showed. The meat was chewy and lacking in flavour. Furthermore, the skin was equally hard to eat and despite the colour, no flavours actually penetrated it. If it weren't for the garlic vinegar, there would be no taste at all.
We ended getting 2 orders of hot pot rice starting with the Pork Spareribs and Phoenix Talons. Unlike many other "hot pot" rice dishes, the rice here was actually chewy and dry. That meant there was a degree of nuttiness. However, it did need the sweetened soy as it was too dry to eat on its own. The spareribs had a good rebound texture, yet it did lack seasoning as there was no real distinguishing flavours. The other hot pot was the Ground Pork Patty with Salted Fish. Being a bit fatty, the ground pork was moist and soft. It did retain some meat texture though and it was only mildly seasoned. No real problem as the big piece of salted fish added the necessary punch.
Moving on, we had more conventional Cantonese Dim Sum items being the Haw Gow (shrimp dumplings) and Sui Mai (pork & shrimp dumplings). With a slightly thick and wet skin, the Haw Gow was not bad. Inside, it was filled with whole shrimp which were buttery and exhibited a moist snap. It was conservatively seasoned where we could only get sweetness without the usual sesame oil kick. As for the Sui Mai, the dumplings were chewy and meaty (the meat was not fatty). I enjoyed that there was a variety of tastes including sweet pork, woodsy shiitake and the essence of crunchy shrimp. Although it was a minor detail, I liked how they were carefully prepared where each piece was uniform in shape.
When the Pan-Fried Taro Cake arrived, it certainly looked distinctive with its big pieces of shredded taro. As mentioned, Parklane has Chiu Chow influences and this dish was no exception. With the abundance of taro and very little pudding, the textures were dry albeit crispy on the exterior. We would've liked to see more seasoning as the flavours were flat. We also got both the Beef and Shrimp Rice Noodle Rolls (only shrimp pictured). The noodle itself was thick and stiff. Inside, the shrimp was overcooked where it was rubbery and chewy. To top it all off, the shrimp was not seasoned very much, hence relying completely on the sweetened soy. The beef was better as it was tender with just the right amount of greens.
Of course we couldn't forget about the kiddies, so we got the usual Lo Mei Gai (sticky rice in lotus leaves). Steamed not only in lotus leaves, these were also double-wrapped with parchment paper ensuring all the moisture and flavour was locked in (as well as using less lotus leaves in the process). The rice was moist and glutinous while there was an equal amount of ingredients including ground pork (with plenty of starch-thickened sauce) and salted duck egg yolk. Flavours remained mild though. The Shrimp Spring Rolls were also quite good with a crisp, non-greasy shell. Inside, the shrimp had a good snap while being seasoned aggressively with garlic.
Continuing on with the kiddies, we got the BBQ Pork Pineapple Buns. If you don't already know, no pineapples were harmed in the creation of these buns. The crust just resembles the exterior of a pineapple (whoever thought of that...). These were fluffy and airy with a sweet crust on top. The lean BBQ pork was sufficiently less sweet, so it didn't make this a dessert. Now for dessert itself, we got the Egg Tarts last. Yay! These were flaky and light with an airy buttery consistency. The custard itself was silky and pretty sweet. Overall, we thought the Dim Sum service was inconsistent. Some dishes were good while others were not. Considering that they have Chiu Chow specialties on the menu, they weren't very well-executed.
The Good:
- Some unique items to supplement the usual Cantonese Dim Sum offerings
- Good specials before 11:00am
- Okay service
The Bad:
- Fairly narrow restaurant = tight seating
- Some dishes just didn't work
An Asian buffet located in the heart of Langley - sounds like a foodie's paradise doesn't it? Well, if orange is the new black... Wait... So why on Earth do I subject myself to such torture and exposure to food that would make Manchu Wok look gourmet? Call it part curiosity and part wishful thinking. I keep believing that one day, I'll find a decent buffet in the GVRD. Yah I know, that is a likely as finding people who know how to navigate a traffic circle. Yield to those already in the circle people! Anyways, we decided to check out Super Buffet for the heck of it.
From the outside, the place doesn't look like much. However, on the inside, they have renovated and the place looks pretty nice including the super clean washrooms. Shocking I know! The floor looked clean enough to eat off of... Well, not really... In the middle of the restaurant, there was 3 hot buffet stations consisting of the usual Chinese items, various fried items and a modest amount of seafood. On the side, there was a very humble selection of sushi, fruits, veggies and a surprising amount of desserts including some refrigerated items and hard ice cream. I tried the sushi and wish I hadn't. The rice was dry and bland, but really, it wasn't really sushi.
Naturally, I attacked the dungeness crab first and typical of buffets, it was DOA. Despite this, the crab meat was still somewhat fluffy and not overly mushy. On the same plate I had a fried chicken wing which was juicy, yet coated by an obscene amount of batter. The fried rice was so-so being dry and rather bland. I didn't mind the stir-fried veggies as they were still crisp an vibrant. I finally tried the Chinese food and it was pretty average. The sweet & sour pork was a bit hard while covered in a mainly sweet sauce. Same went with the other fried meats as they were rather dry. The fried noodles were alright being not overly greasy.
There was also some soups available where I tried the hot & sour and the wonton soup. The latter was acceptable with a mild broth and smallish wontons. I found the filling to be a bit loose and flavourless though. As you can clearly ascertain my complete and utter excitement in my post, this buffet experience was pretty much like any other one in the GVRD. Hence, these places are best left to those who are hungry and not picky as to what they are eating.
The Good:
- Really nice people
- Decent selection
- Not overly expensive
The Bad:
- Food is pretty average at best
- Nicely renovated dining room, but too dark
- Sushi is terrible
I'm sure you're familiar with the phrase, "Friends with Benefits". If not, go watch the movie by the same name staring Justin Timberlake and Mila Kunis. Wait, on second thought, just Google it... Well, interestingly, there is a new poutine joint in town name Frites - Fries with Benefits. Um... Does that mean we can snack on these suckers and have no remorse of guilt? Wham, bam, thank you yam? No, they don't use yams, but that was the only thing that rhymed... Anyways, I rounded up the kids (they love poutine) and headed down to Frites in the former location of Dougie Dog.
A word of warning for those wanting to dine-in, with only 4 bar seats, it was just enough for us (barely). We started off with the basic being the large Authentic Belgian Frites with 2 dips (roast garlic and lemon dill). These fairly large fries were potatoey and only lightly crisp. They weren't greasy while being adequately salted. The roast garlic dip was sufficiently flavourful, yet could've been even more garlicky. On the other hand, the lemon dill was full of impact especially from the dill. We also got one Frites Dog with Korean hot pepper sauce. This combination of hot sauce and mayo was moderately spicy and plenty creamy. The beef hot dog was large and meaty where the casing exhibited an appealing snap. The bun was a bit cold and plain, maybe some toasting or steaming would've helped.
As a baseline, we had the Traditional Poutine which featured a dual layer of gravy and cheese curds. Since the frites were the thicker variety, the poutine was starchy and heavy. Combined with the good amount of gravy (most of it was in the middle and bottom), all of the frites became even heavier. With the cheese curds being nestled in the hot fries and gravy, they were melted and I could not see if they had any squeak or not. Furthermore, the gravy was on the saltier side albeit of a silky rich consistency. Now as for the Bacon Mushroom Poutine, it was more interesting as they piled on the toppings. There was almost as much mushroom, bacon, cheese and gravy as the frites. As such, there was plenty of various flavours such as salty, woodsy, smoky and cheesy. My daughter couldn't stop eating it. Overall, we thought that Frites was okay, but not nearly as good as La Belle Patate and The Spud Shack.
The Good:
- Not shy with the ingredients
- The frites themselves are decent (if you like them starchier)
- Friendly enough service
The Bad:
- With all that gravy and stuff, the thicker fries get really heavy
- Purely takeout, only 4 seats, but that is the same as some other joints
Here we are again, another year of the PNE! Although wandering throughout the Showmart tempted in purchasing a broom or some mixer is something that I look forward to every summer, it is really all about the food. In years past, the selection of food was pretty much predictable and unchanging. However, in more recent times, there seems to be newer and bolder options that range from tasty-to-just-plain-weird. Well, without further ado, here are some of the new things we got to try as part of our media tour.
Our first stop was at Unroutine Poutine where we were treated to a Parisian Poutine with braised beef, Kennebec fries, cheese curds, red wine gravy, sauteed mushrooms and crispy onions. This ate as good as it looked with crispy and starchy fries which were bathed in a silky gravy that was more akin to a demi. There was a real hit of wine flavour albeit a touch salty. The buttery mushrooms were nestled within big chunks of moist beef. Off to our next destination, we went with something sweet with the Cannoli King. As the name suggests, we were presented with sample sizes (half-portion) of a hand-rolled Cannoli filled with sweetened ricotta cheese, almonds and chocolate chips. OMG, this was freakin' fantastic as the thin crisp shell gave way to a super creamy and light ricotta filling. It was purposefully sweet with an almond finish.
With cannoli still on my mind, we sauntered over to Pennsylvania Dutch for yet another one of their wacky fried creations. In the past, I've tried their fried Jelly Bellys and Oreos with varying degrees of satisfaction (loved the Oreos, the Jelly Bellys not-so-much). This year, they've decided to fry cubes of Cookie Dough in batter. Although these were crispy outside and not particularly greasy, the partially melted cookie dough was a bit too sweet for my taste. Across the way, we headed over to Revolution Corn where we sampled their 3 options including Canadian Corn with butter, maple syrup and bacon, Classic Roasted Corn with butter and salt and Cuban Corn with spices, mayo, cheese and lime. For me, I like things simple and enjoyed the sweet crunchy pop of the classic. However, the Cuban was the most interesting with a fragrant cheesiness accented by the acidity of lime.
Moving along, we visited one of the icons of the PNE, who has been around for 47 years - none other than Hunky Bill's. You might think the stuff here is so well-known, there wouldn't be any surprises, but they've come up with Gluten-Free Perogies. I was apprehensive at first because my experience with many gluten-free products have been on par with eating stale bread. However, these fried dumplings weren't bad with a crispy exterior and not overly hard dough. The cheesy filling was impactful and just right in consistency. But...they should've drained the grease as there was enough oil to moisturize one's face. Next door, we visited Gourmet Burgers as we did last year. Among the burgers I sampled were the duck and kangaroo. Due to the lean meat, these were predictably dry. They did have distinctive flavours though. Eventually, I just had to try the Kitchen Sink with top sirloin beef patty, fried egg, ham, bacon, onions, mushrooms, lettuce, mayo, sharp cheddar, BBQ sauce and Provolone cheese. Although the patty was not exactly juicy, due to the wealth of ingredients, the burger was not devoid of moisture and ate messy.
Our last 2 stops were of the sweet variety beginning with Cin City Donuts in the Showmart. Hey, there's that broom I wanted! Anyways, we were served samples of their 5 different Mini-Donuts including strawberries & whipped cream, Canadian maple syrup & bacon, s'mores, chocolate sauce & powdered sugar and classic cinnamon sugar. I found the donuts to be more cakey than the other kind found at the fair. The outside had an appealing light crispiness. Finally, we ended up at The Roaming Dragon to try their unique Cotton Candy in mango and lychee flavours. Being made of sugar, these were naturally sweet, but the flavours of the fruit did come through, especially with the lychee. So there you have it for 2014 food at the PNE. Glad to see that it isn't only about foot longs and soft serve anymore (although I still love those too!).
*All food was complimentary as part of the media tour*
Long ago, other than EBO, there was only one other choice for food at the Grand Villa Casinos - La Scala Lounge Buffet. Well, I guess the ones in charge realized this too and decided to redo that area and create 2 separate restaurants including The Buffet and Personas Tapas Restaurant + Lounge. I've already sampled The Buffet and unless you only like King crab legs, it was not really all that memorable. However, with the trendy-looking Personas next door, there seemed to be the potential for a true dining experience. With a recent invite, Viv and I got to check the place out.
We sampled some appies first including their version of Ebi Mayo Prawns. Considering the place is not a Japanese restaurant, these were pretty good. Each prawn was battered lightly and fried just enough so that there was a meaty snap. The sprinkle of bonito flakes added a touch of salt while the mayo was sweet. Next up, we had the Sushi Tacos consisting of sushi rice, imitation crab, avocado, togarashi mayo and nori with wasabi, pickled ginger and soy. So essentially, this was a California roll in a crispy "gyoza" shell. This was only "okay" for us as the sushi rice was mushy and lacking flavour. However, the shell was crispy and the rest of the ingredients were fine. One more minor detail - the squeeze tube wasabi should be replaced.
With their take of Devils on Horseback, the Bacon-Wrapped Dates were predictably sweet. Attempting to balance off the sweetness was double-cream French brie and nicely prepared lean bacon (firm and slightly crunchy). Despite these 2 ingredients, the dish was definitely on the sugary side where the balsamic actually added even more sweetness with only a touch of tang. Whenever I see chicken and waffles on a menu, I get skeptical. Most versions turn out to be mediocre and uninteresting. However, the Chicken and Waffle Sandwich was on point with buttermilk & hot sauce marinated lightly breaded chicken breast, Belgian waffles, lettuce, tomato, bacon and maple bourbon aioli. The waffle itself was soft, yet firm enough to withstand the ingredients. We found the bacon to be pleasingly crispy while the chicken to be moist and lightly crispy (with a touch of spice). With a noticeable bourbon hit, the aioli added classic maple flavours. Oh, and the fresh chips were no slouch either being firmly crunchy and warm.
Onto something healthier, we tried the South Beach Salad consisting of mixed greens, grilled chicken, corn, black beans, dates, red onion, red pepper, avocado, feta and fresh cilantro lime dressing. This was a hearty salad with a lot going on in terms of texture and taste. Ultimately, there were a few issues though. First, the corn didn't exhibit a sweet pop which would've brought the salad alive. Second, the brined pre-cooked chicken breast was moist, but the quick sear on the grill didn't yield any additional flavour. Beautifully plated, the MacDaddy Sliders had a strange resemblance to something we all know... Consisting of 3 Double patty sliders layered with “special sauce”, lettuce, cheese, pickles and onions on mini sesame seed buns, it did do its best imitation. The meat was moist (albeit a bit salty) while the buns were soft.
For dessert, we tried the Flaming Creme Brulee which was huge - best to share this one. The nicely caramelized sugar crust was smoky and sweet. Underneath, the heavily-vanilla flavoured custard was a bit firm, but not overly sweet which allowed the sugar topping to do its job. Overall, we thought most of the food was pleasant with some highlights. Considering the fact that The Buffet next door is more expensive and serves up inferior eats, Personas is an option for those who want to share some bites even late into the night.
*All food and beverages excluding gratuities were comped*
The Good:
- Nice digs
- Large portions
- Okay pricing with all things considered
The Bad:
- A few tweaks with some of the dishes are needed
Sometimes, it seems like the 'burbs get no love when it comes to food. It appears that there is this invisible wall that prevents Vancouverites from venturing out of their comfort zone. North Vancouver is no exception, even though it is only a Seabus ride over to the North Shore. Case in point, it is like pulling teeth with Gadget Girl trying to convince her to eat around Lower Lonsdale, even though we play hockey at North Shore Ice Sports! So when I got an invite from The District Group to do a mini-food tour of their 3 restaurants, I was more than willing to travel across the Ironworker's Memorial Bridge (well, not during rush hour at least...).
Our first stop was at The Little District, which is a smaller edition of The District, that serves up fun contemporary American eats (to go with a beverage or two). We did end up with 2 cool beverages in the Mojito and Modern Mule. On a warm day, the Mojito was refreshing and light where the classic flavours of rum, lime and mint came through. However, Viv remarked that it was not very strong, which suited her fine anyways. I had the Modern Mule consisting of Absolut, elderflower and ginger beer. Suffice to say, this had a considerable bite from the ginger. For our eats, we had the Fish Tacos with battered cod, apple slaw and Spanish paprika mayo. The super-thin batter was lightly crisp and seasoned while the fish was flaky and moist. We found the slaw to be crunchy with a bitter finish from the radicchio (needed a bit more acidity). As for the tortilla shell, I would've liked to see it grilled because it was a bit lifeless.
Onto our next item, we tried the Crab & Shrimp Cake made with blue crab and shrimp finished with a candied lemon mayo. We liked the crispy and browned exterior that gave way to a soft interior. There was a balanced mix of fluffy crab, meaty shrimp, onions, minced green pepper and chunks of garlic. On its own, the cake wasn't particularly flavourful as it was conservatively seasoned, but when combined with the sweet and zippy mayo, it came alive. Now, I may sound a bit off-my-rocker to say this - the Deep Fried Pickles were #($&#( fantastic. Yah, what's so special about fried pickles? Well, these ones featured a crunchy batter that clung on tight each house-made pickle. Sure, they were tart and salty, however, that's what beverages are for! The spicy mayo had a nice bite that helped bring down the saltiness a bit.
Moving down Lonsdale to El Matador, we sampled 2 dishes including the Grilled Goats Cheese with salsa fresca and Cheese & Chorizo Puffs made with tapioca flour. Unlike plain ol' goats cheese, the one they used here was potent and peppery. Hence, each bite was not longing for flavour. It was very gamy and melted in our mouths like brie. The salsa fresca was vibrant, yet ultimately mild which in turn let the goats cheese take the spotlight. Next, the puffs were indeed something we've never had before, especially with the use of gluten-friendly tapioca flour. Externally, it was baked golden brown being crunchy and cheesy. Inside, it was as expected with tapioca flour being a touch gummy and almost pudding-like (while still buttery). The chorizo was moist and had only a modest salt and spice level. The garlic and apple mayo provided a sweet and aromatic hit to the puffs.
At this point, we were already stuffed and could not do the main dishes as expected at The District. Hence, we decided to share the classic French Mussels with patat friet and grilled bread. I've had mussels at The District before (which are good), but this time, these were on steroids. The plump and huge honey mussels were buttery and sweet. Consisting of white onion, white wine, garlic, leeks and fresh thyme, the broth was creamy and impactful without being salty. It had a natural sweetness to it with a mild, properly-cooked down wine essence. As like before, the fries were crispy while maintaining their potato texture inside. Seeing how I've been to The District a few times already and sampled El Matador on a separate food tour, the only spot that was new to me was The Little District (which will be on my list to visit again). All 3 spots represent something different and a nice break from all the sushi restaurants along Lonsdale. Worth a look see if you just break down that invisible wall.
*All food and beverages were comped excluding gratuities*
With only 3 of us heading for eats after the hockey game, we figured that a non-sharing meal was in order (can't really order enough food when we only had 3 people, unless Mijune was around). We ended up at the newish location of Boiling Point on Kingsway in Burnaby. With a location in Richmond as well, this US chain brings us individual Asian hot pots for our dining pleasure. However, after looking at the prices, there is a fairly high cost for having your own bubbling hot pot at your table (with a side of rice).
Bear went for the basic being the Beef Hot Pot. For $11.99, it sure didn't look like a lot of food. In fact, when we consider that most of the ingredients were fillers, there wasn't much value to the meal. Underneath the few pieces of meat and various other ingredients, there was a plethora of Napa cabbage and noodles. The broth itself was very flavourful and depending what spoonful, it tasted much like satay. For Milhouse, he had the Korean Kimchi Hot Pot, also for $11.99. His spicy kimchi broth lived up to its namesake and in fact, caused him to have a few coughing fits. Once again, beyond to top layer, underneath was all filler.
For myself, I had the Japanese Miso which cost a whopping $15.99. It was a larger portion and there was some premium ingredients on top, but again, I didn't feel it was particularly a good value. The "crab" was pretty small and there was not really much useable meat. Other than some pork, fish ball and one, count'em one clam, it was again mostly filler. The soup was salty, but in a good way. Lastly, I got a side order of the Fermented Tofu for $3.95. It was pretty standard with a firm, yet moist enough texture. It was pretty mild in flavour where I would've liked more savouriness. Alright, I guess it is not lost up on you that I wasn't really a big fan of the place. As much as it looks like a lot of food for an individual hot pot, the value isn't there in my opinion. The one positive is that the flavours are pretty decent.
The Good:
- Flavourful broths
- For those who like their own hot pot
The Bad:
- It looks like a lot, but it is mostly filler
- Expensive for what you get
Posts
