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The last time I was invited to Doolin's, I was able to sample some of their new menu items which were generally pretty good. Similarly to some of the other gastropubs in town, Doolin's continues to up their game in offering just the regular pub fair (yet at a reasonable price). Hence, with another round of new offerings, I received another invite to sample them on their dime. So I mentally prepared myself to be stared at by pub patrons much like the last 2 times. Big DSLRs and pubs don't really seem to mix... They seem to draw less attention at Japanese restaurants... Hmmm....
Starting with the most important item of our meal, we both had a pint of the Double Mountain Kölsch from Oregon that was unfiltered and noticeably hoppy. I found it refreshing while smooth going down. Despite being described as generously hopped, we didn't find it overly bitter. With that, we proceeded to the food beginning with the Short Rib Flatbread with red wine braised beef, caramelized onions, dry roasted cherry tomatoes, mozzarella and tomato sauce topped with blue cheese aioli. One bite and we could tell several flavours were at play with equal impact. The sharpness of the blue cheese was pretty apparent as well as the rich stewed aroma of the short rib. Most of it was moist except for the exposed portions which dried out slightly. Most importantly, the dried tomatoes provided tartness which helped cut through the heaviness of the ingredients. As for the crust, it was bread like, yet light and crispy at the same time.
Next, we sampled the Deep Fried Pickles with a dill breading and chipotle aioli. Depending on which part of the spear, it ranged from a firm crunchy to a softer crispiness (in the middle). That didn't impact the overall product as none of the batter was soggy. We could definitely taste the ample dill while the pickle itself was not tremendously salty. The chipotle mayo was effectively spicy where it was not overwhelming. Onto more fried goodness, we had the Wonton Prawns breaded with wonton wrapper strips and served with Ponzu and sweet Srirracha lime. Texturally, there was a firm crunch from the strips and then a lighter crispiness underneath. The prawns were meaty and naturally sweet. We much preferred the Srirracha sauce as it had a nice mix of spice and zip. We felt the Ponzu was far too salty and overwhelmed the prawns.
Onto the mains, Viv tried their new Fried Chicken Sandwich consisting of lightly breaded Rossdown Farms free-range chicken topped with aged white cheddar, bacon and chipotle aioli on a toasted sourdough Kaiser bun. Being free-range chicken, the large fried breast meat was sufficiently moist while firm. However, it could've used a light brine as the meat was dependent on the crispy batter and other ingredients for flavour. The crispy bacon and sharp cheddar came through in that regard. We loved the toasted bun as it was crispy and held up to the ingredients. We were not fans of the coleslaw though as it had a really odd aftertaste. As for my Guinness Beef Pie, it was meat love at first bite. Underneath the flaky pastry was a thick and rich gravy that had all the goodness of Guinness without the bitterness. It was a tad salty though, but when combined with the chunky mash, it worked fine. The big chunks of meat remained succulent while the plump mushrooms were a nice surprise with each bite.
For dessert, we shared the Brownie and Ice Cream with peanut butter chocolate ice cream. We found the brownie to be chocolaty and pretty sweet due to the ample chocolate chips. It was moist with an appealing chewiness. The star of the plate was the ice cream as it was nutty and not overly sweet. We felt the caramel drizzle was not necessary as there was enough sweetness on the plate as it was. Ultimately, this was a literally sweet finish to another solid meal at Doolin's. Considering their reasonable pricing and ample portions, there is not much to complain about the food here.
*All food and beverages excluding gratuities were comped*
The Good:
- Reasonable pricing
- Good portions
- Above-average eats
The Bad:
- It's a gastropub, so don't expect health food (and I don't)
- I know this is nitpicking, but there was something funky about that coleslaw
My original experience with Victory Seafood Restaurant was one of indifference. Granted, this was when it first opened, so there was opportunity for improvement. However, as time passed, their rating continued to drop and horror stories regarding both their food and service began to surface. For me, that meant I had to go back, to see for myself why they rate a pathetic 39% on Urbanspoon. Oh, and disregard the grand opening flowers as I was too lazy to update the photo of their front door...
We decided to do Dim Sum and started with the dessert... Yes, as with many Dim Sum joints, food expediting consists of "whatever is available", hence we had the Egg Tarts first. We found the tart shell to be crispy, yet incredibly dry. It was neither buttery or flaky, rather, it was burnt on the sides (as you can see in the picture). The egg custard had a silky texture, but was really bland. Onto a savoury dish, we had the Shrimp Rice Noodle Roll where the noodle was thick and doughy. Inside, the little bits of shrimp were mixed with far too much mousse. Hence, the texture was somewhat mushy. Moreover, even the soy was substandard being overly greasy.
Next, the Sui Mai (Pork & Shrimp Dumpling) was plain sad. They should've renamed them pork fat dumpings (yes, that is not a typo like most Chinese menus). I would estimate that 70% of it consisted of whole chunks of pure pork fat. Yes, pork fat is necessary, but not like this. If we wanted this much pork fat, we would eat a package of raw bacon. Onto the Haw Gow (Shrimp Dumplings), things didn't really improve. The skin was thick and chewy, where we should've just stopped eating. Why? Because the filling was greasy and wet. Furthermore, there was barely any snap from the shrimp mixture. To top it all off, there seemed to be very little seasoning. I swear frozen Dim Sum would've be better.
Continuing down the pork fat road, the Bean Curd Skin Rolls were filled with the stuff. Hey, I love pork fat - like pork belly, bacon and ribs. But not when it is in big chewy chunks that are under-seasoned. This was the case here. I'm not even sure why the chefs thought that this would be tasty and appealing. Imagine if this was a sandwich? You know when everything is substandard, even mediocre becomes acceptable? That my friends would be the Steamed Spareribs. They were mostly chewy while coated with a greasy and goopy starch-thickened sauce. It really didn't serve a purpose as it didn't have any distinguishing flavours. Yes, this was actually okay compared to the aforementioned dishes.
As the torture continued, we moved onto some fried items. The Shrimp Spring Rolls were also a fail. They were barely hot with a soggy exterior except for the edges. Inside, the shrimp filling did not have any snap, yet was somewhat garlicky. However, there wasn't enough to completely fill the roll. In fact, the filling fell out as we tried to eat it. And yes, the Fried Taro Dumpling was also soft and lacking crispiness. The wet texture was a real turn off. Inside, the filling was okay due to the pickled turnip, but other than that, there was like they forgot to put any other seasoning into the mix. Suffice to say, another fail amongst failures.
The kiddies wanted sticky rice, so we got the Lo Mei Gai. Again, this was just average, but compared to everything else, it was decent. The sticky rice was somewhat on the softer side while the pork filling was not particularly flavourful either. Our last and mercifully last dish was the Offal Hot Pot. In reality, they should just called it brisket hot pot as there was only 2 pathetically small pieces of honeycomb tripe. Also, the few pieces of tendon were not soft enough. Okay, let me just cut to the chase. The food we ate for Dim Sum was just plain terrible. Considering the price and the fact that there are so many other great places to eat in town, it is a wonder why Victory is still open.
The Good:
- Spacious and comfortable
- Um...
The Bad:
- Dim Sum sucks
- Service is sorely lacking
Without even looking at 90% of the menus at GVRD Vietnamese restaurants, one could probably guess the contents. Let's see, there would be the usual appetizers like spring rolls and salad rolls, a beef pho section, some rice dishes, maybe vermicelli bowls and possibly banh mi. Other than a few unique spots that serve up both Northern and Southern Vietnamese cuisine, it's the same old, same old. However, Super Pho VN on the Surrey/Delta border serves up the usual fare plus some Cambodian-type dishes as well as a whole section dedicated to Pho Ga (chicken). I recently received an invite to try them out and so off we went...
We started with the Raw Beef in Lemon Juice topped with basil and fried shallots. Thinly sliced while exhibiting a mild chew, the meat was moist and tender. The ample amount of lemon juice added both brightness and liveliness to the dish. Naturally, the basil and shallots provided aromatics as well as texture. Next up was the Deep Fried Chicken Wings with Garlic Butter. Similar to the ones found at Phnom Penh, these were lightly crispy (almost airy) with juicy meat on the inside. They were well-seasoned including the requisite toss in garlic and butter (and of course a touch of MSG). I have to say these were really good where the only thing missing was the lemon pepper.
Onto bigger items, we tried the Curry Chicken with Rice. With a definite coconut milk essence and accompanying aromatics thanks to lemongrass and ginger, the curry itself was mild and not spicy. As evidenced in the picture, there was plenty of sauce to soak up the rice. Personally, I would go for the bread instead of rice to soak it all up. As for the chicken, the drumsticks were cooked just right being moist and succulent. With the Phở Đặc Biệt, it was full of ingredients including meatballs, tripe, 2 large chunks of tendon soft slices of rare beef steak and flank. We found the broth to be clean with some meatiness as well as a noticeable hint of star anise. I liked that it wasn't overly sweet. The noodles were nicely al dente and not clumpy.
With enough meat for 2 dishes, the Grilled Lemongrass Chicken on Rice was well-prepared. The de-boned leg meat was juicy and well-seasoned with a golden rendered skin. I liked how the rice underneath was chewy and nutty (not mushy and wet) where it was able to withstand the moisture from the chicken and nước chấm. Lastly, the Bánh mì Thịt featured a good amount of sweet pork sausage, Vietnamese ham, pickled veggies, lettuce, cucumber and sauteed green onions. This particular version was a little different than I am used to, but at the same time, it was full of flavour that hit tart, salty and sweet notes. Although the baguette was toasted and crusty, the inside was a bit dense. Overall, from the items we tried, the food was good. The large menu may require additional visits since I still need to try the pancake, pho ga, Cambodian-style dry noodles and green papaya salad. That itself is already a selling point because we normally do not see such variety, especially in the 'burbs.
*All food excluding gratuities was comped*
The Good:
- Diverse menu
- Good eats
- Large portions
The Bad:
- Too much to choose from? (that's a joke btw)
- Baguette for the banh mi could be less dense
When I was kid, I remembered we'd go for Dim Sum every weekend. It was something that I looked forward to, but ultimately could get pretty expensive. With the proliferation of Chinese restaurants in the late 1980's into the 90's, Dim Sum became more accessible in terms of options and pricing. However, in the late 90's up until the present, we began to see the "higher-class" establishments offering up nicer decor, better service (sometimes) and more refined food. Of course this also meant the rise in prices. So if you thought Kirin, Victoria, Shi-Art and Grand Dynasty are expensive, in comes Peninsula which is managed by the Top Gun Group, yet still part of the same corporation from China.
Sure, the pricing is indeed higher here, but the service we received was attentive and courteous. Also, the ambiance, decor, napkins and even the toothpicks were top-notch. Furthermore, the tea was super hot and full of leaves ensuring a rich flavour. The first dish to hit the table was the Pea Tips simmered with gingko nuts and fried garlic. This was a well-prepared dish with tender pea shoots that still had a bit of crunch. The flavours were mild where the bitterness of the gingko and aromatics of the garlic came through. Next, we had the Prawn Rice Noodle Roll with flowering chives which wasn't particularly good. The rice noodle itself was too soft and broke when we tried to pick it up. As for the shrimp, it was overcooked being rubbery and dense. Except for one super salty shrimp, the rest were quite bland.
Onto the Braised Beef Tendon Korean Style, I wasn't sure what they meant by that as it didn't taste particularly Korean. Rather, it was pretty typical of most versions in town. With that being said, the texture was on point being soft while still maintaining a slight chew. However, there was one piece that was a little underdone. As for the taste, it was more sweet than salty while the peppers on top did affect the overall flavour as well. With the same peppers on top, the Steamed Chicken Feet in abalone sauce were not very attractive (not that chicken feet are ever attractive...). Nearly every piece had detached skin while the cartilage underneath was far too soft. The essence of abalone was evident though as the dish was on the milder side.
When the Haw Gow showed up, there were 6 dumplings rather than the usual 4. There goes my argument about not having anymore kids... I've always stated that 2 kids is perfect as there are only 4 haw gow in a steamer... Anyways, these were pretty decent with a thin chewy skin (it was probably a touch too chewy). The filling was comprised of whole shrimp that exhibited a meaty snap while being sweet with a significant sesame oil aroma. Then arriving with 5 dumplings, the Sui Mai didn't help my argument much either. These were a bit too firm for my tastes as the pork was packed in tight with the shrimp. The meat was chewy and somewhat dry while the shrimp still had a sweet snap. I found that it tasted too much like pork where some shiitake would've helped add depth of flavour.
With an interesting presentation (a cherry with whipped cream???), the Pan-Fried Shredded Taro and Daikon Radish Cake were aesthetically-pleasing. The uniform sear on both sides of each slice ensured there was caramelization as well as a light crunch for texture. The cake was soft, yet not mushy and benefited from enough seasoning including Chinese sausage. I found that the shredded taro dried out too much from the cooking process though. Also presented in a different manner was the Dried Scallop with Red & White Sticky Rice where it was not wrapped in lotus leaf. Instead, it sat atop a leaf while in a hot pot. I found the rice to be dry and chewy, which wasn't too bad. The addition of dried scallop added another layer of aromatics in addition to the Chinese sausage and ground pork. And about that pork, it was too chewy in my opinion.
Something that wasn't too chewy was the Steamed Spareribs in garlic black bean sauce. There was a meaty bounce to the rib pieces when it wasn't cartilage (where there was too much of it). The dish was not lacking impact as the garlic and salty black beans really came through. The diced peppers on top managed to be noticed as their flavours seeped into the meat below. At first, my son was thrilled to see his favourite dish arrive - Deep Fried Garlic Shrimp Spring Rolls. After a few bites, he was not so enthused as they had added a good amount of cilantro into the shrimp mix. We felt that was unnecessary, especially with a delicate ingredient. If this was a hot and sour soup for instance, the bold flavours would stand up to the cilantro, but not here. Despite this, the shrimp had a meaty snap while being garlicky as advertised.
Initially, we were wondering why the Seafood E-Fu Noodle was $21.80. Well, when it was presented in a large hot pot filled with diced scallop, shrimp and dungeness crab, it made more sense. In fact, one taste and we really didn't mind the price at all. The noodles soaked up all the flavours of the soy, sugar, sesame oil and seafood (which was cooked just right). The crunch from the carrots and green beans as well as the flowering chives added the necessary textural contrast to the soft noodles. Our last dish before dessert should've been classified as such because it was super sweet. The BBQ Pork Buns featured a filling that tasted like they forgot it was supposed to be a savoury dish. Even the kiddies complained it was too sweet. On the other hand, the steamed bun was fluffy and the pork itself was lean.
So finally for dessert, we had the Mango Pudding which was served in a glass with a dollop of whipped cream. We thought the texture was good since it wasn't firm like Jello. Rather, it was more pudding-like and furthermore, it did taste like actual mangos (especially the sweet aromatic finish). So $113.00 later before tip, we had these thoughts about Peninsula: the food wasn't great, but ultimately still better-than-average. If we judged it on food alone, the restaurant shouldn't be rated 51% on Urbanspoon. Furthermore, the service we got was very good. Was it worth the price? Well, yes and no. If you look at it from a value standpoint, of course not. But if we consider the operating costs, the location and everything including the food, it isn't completely out-of-line. My recent visit to Shi-Art yielded nearly the same prices and the food wasn't as good. But I think Peninsula appeals to a specific clientele that happens to roll with a whole lot of money.
The Good:
- Decent eats (despite some issues)
- Attentive service
- Nice attention to detail
The Bad:
- Yes, it is pricey no matter how you look at it
- If we look at the food and price together, there are lots of other places to choose
Sometimes, certain restaurant locations change hands more times than Canuck goalies. It seems that after an initial visit, there isn't even a chance to return. This is the case with IPOH Asian House. Originally, it was Sun Yee Cafe, then Fung Sing Cafe. In a span of 3 years, it has been 3 different restaurants. Seeing how we play Sunday morning hockey at nearby Britannia, it offers up a chance to try something different each year! This time around, the new place specializes in all types of Asian cuisine, specifically Malaysian.
We decided to follow the theme of the place and ordered South Asian dishes. The first dish to arrive was the Hainanese Chicken which featured the usual suspects including carrot soup, chicken oil rice, condiments and of course, boneless poached chicken. By virtue of being deboned, the amount of chicken looked small. In actuality, it was a bit small, but the meat was fairly moist while the skin had a nice gelatin quality to it. I found the rice to be lacking in chicken oil and overall flavour. Next, we had the Singapore Laksa which was enormous. This was easily at least a half size bigger than anything else I've had in town. We found the broth to be rather thin and lacking in impact. Sure, there was some spice, but they didn't put enough coconut milk into the mixture. Therefore, the broth also lacked depth and aromatics. On the positive side of the ledger, there was a plethora of crunchy shrimp, sliced fish cake and tofu puffs.
We ended up taking the server's advice and ordered a large portion of the Sambal Beans with prawns. It was indeed a generous portion which featured plenty of the same crunchy shrimp. As for the beans, they were masterfully oil-blanched where they were fully cooked while maintaining a crunch. Furthermore, they were not shriveled up nor dry. The seasoning was more of a soy and dried shrimp concoction rather than actually sambal, but that didn't detract from it being flavourful and spicy. Our last dish, Sole Filet with Chili Paste on rice, was not a crowd-pleaser. Not that the fish wasn't any good, in fact, it was seared nicely while still being flaky and moist in the middle. For me, it strangely seemed like I was eating Basa rather than sole. The problem with the dish was the sauce as it was strange and really didn't go with the fish. It tasted like a combination of tamarind, ginger, onion, garlic and palm sugar. Although the dishes we tried were far from authentic, the portion size was good for the price.
The Good:
- Inexpensive
- Large portions
The Bad:
- Food is average with a Chinese interpretation
- Service is sparse
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