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Sometimes things were not meant to be. Case in point - we've been trying to eat at Bistro Wagon Rouge for almost a year to no avail. First time, it was after hockey and Gadget Girl changed our destination on us. Second time, it was closed. Third time, the wait was too long. Fourth time, Whipping Girl was sick. Despite her insistence that we go without her, Miss Y, Ned Flanders and myself changed our plans instead. Up next on our bucket list was The Fat Badger in Downtown, where British pub eats awaited us.
Actually Ned was waiting for us by holding down a table nervously since we were a bit late. He kept his head down so that he wouldn't draw any attention to his companionless-
ness (that's not a word is it?). When we finally did arrive, we got down to business and ordered far too much food for 3 people. We began with the Fried Pork Cheeks with cheddar & spring onion croquettes, watercress, frisee and apples slices drizzled with a warm cider & mustard sauce. Tender, moist and strangely beef textured, the pork cheeks were encased in a crunchy breading. The croquettes were really good with a soft centre and slightly crispy shell. With greens on the plate and a mildly acidic dressing, the heaviness was shaved down a few notches. To go with our brews, we got an order of the Pork Cracklings with sea salt & cracked pepper. Although I've had airier, these were still light and crispy with just the right amount of seasoning.
Next up was a Scotch Egg atop HP Sauce. Funny enough, I had exclaimed that the sauce underneath bore a striking resemblance to HP Sauce. Ned Flanders replied that it was indeed HP Sauce. Okay, I guess that is why it tasted like HP Sauce... Duh. Well, that was probably the reason why we didn't get a whole lot of impact from the sausage. It was moist enough, but we didn't taste a whole lot of meat (possibly from us dunking it into the HP Sauce). As for the egg, it was nicely executed with a beautiful free-range yolk. Completing our "appies", we had the Mini Yorkshire Puddings stuffed with roast beef, gravy and horseradish cream. We liked the pudding itself as it was light, soft and airy. However, the roast beef was slightly chewy. Gravy was nice where it was meaty without a boatload of salt, yet the horseradish was too mild to be heard.
Moving onto some larger items, we tried the Grilled Local Sea Bass with bubble n' squeak, watercress & blood orange salad with caper & raisin sauce. Nicely crisped, the skin was the highlight of the dish. As for the fish itself, it wasn't as buttery and flaky as we would've hoped. I did like the seasoning as it was there without being overwhelming. The bubble n' squeak was soft while not mushy where it had a nice acidity from the blood orange. What really brightened up the flavours was the caper and raisin puree as it was acidic and sweet. Probably our favourite main of the night was the Steak & Ale Pie with champ and mushrooms. Beneath the flaky and buttery crust, we found a thick gravy that featured the depth of ale without the bitterness. The sparse speckling of meat was succulent and rich in taste. The side of champ was buttery and good on its own. On the other hand, mushrooms added more depth-of-flavour.
Our last entree was the classic Irish Porter Bangers & Mash with sage and onion gravy. Yes, the portion size was as large as the picture illustrates. The 2 large sausages were not as heavy as they looked. Inside, the lightly chopped meat was mixed with a good amount of chunky onion which added sweetness along with a looseness that made the sausage easy to eat. I found the onion gravy to be excellent as it offered up both a tang and sweetness to balance off the savouriness and sage. Underneath, the mash was buttery and smooth helping soak up the rich flavours of the gravy. For dessert, we shared 2 of them including the Banana & Fudge Eton Mess with little nuggets of meringue hidden underneath the cream. I would say I was indifferent with this dessert as it was really sweet and lacking in differing flavours. I did like the meringue though as it was a textural contrast to everything else.
As for the Sticky Toffee Pudding with vanilla ice cream, it was love at first bite. The toffee pudding was moist, rich and sweet. Although it was still quite sugary, it wasn't any different than other versions I've had. To top it off literally, the melting ice cream added more sugary goodness. Surprisingly, we dusted off all of our food with barely anything left on our plates. Overall, we quite enjoyed the food we tried. Sure, it wasn't perfect, but nothing ever is. The Fat Badger, in our minds, successfully serves up a more refined British pub food experience.
The Good:
- Decent portions
- More than one-note flavours
- Friendly service
The Bad:
- Some of the proteins (ie. fish & roast beef) were a bit overdone
- Squishy and tight in there, but hey, it's the pub-like experience right?
Sometimes take out is only a means to fill one's stomach with greasy burgers and fries... Sure, there is Subway and salad bars everywhere, but how about something more satisfying? Well, that's what we did when we dropped by Cioffi's for some eats (which were not necessarily more healthy, but a whole lot more interesting than burger and fries). The kids were a bit perplexed though as they noticed that we were walking into a meat market (no, not that type of meat market, my clubbing days are long over). They were skeptical, but in the end they were interested in trying out the eats.
We ended up with an order of the Osso Buco Gnocchi and it was surprisingly good for something that had been sitting in a chaffing tray. The gnocchi was firm, but not overly dense. I suppose anything softer would've turned to mush otherwise (while being warmed). There was a generous amount of tender osso buco which ranged from small strands to large chunks. I found the tomato sauce to be relatively mild with only a bit of tang. We also got Polenta topped with something similar to a puttanesca except without anchovies (rather there was pork I believe). Hence, there were some good flavours from the onions, tomatoes and olives. Good thing too as polenta is usually a blank canvas. The texture was firm while still moist.
We also shared a Veal Parmigiana Sandwich on Calabria bread. I found the veal to be a bit on the dry side (forgivable since it had been sitting in the warming tray). There was just the right amount of tangy sauce and cheese. The bread held up well to the sauce, however, it could've been toasted more. Lastly, we got a slice of Cheese Pizza just in case my son decided to refuse the other items (he didn't, which was a surprise...). The pizza was more like a cheese bread where the dough was fairly soft while the tomato sauce had a slight tang. There was an adequate amount of melted cheese on top. As you can see, the takeout eats at Cioffi's ain't complex, but for a reasonable price, one can eat more interesting food than some chicken nuggets.
The Good:
- Inexpensive
- Pretty decent for takeout
- Friendly people
The Bad:
- With things sitting around in warmers, textures can degrade
- Purely takeout, unless you want to stand in front of the meat counter
As much as my last visit to Chong Lum Hin was a decent one, the one thing I remember most is the adult shop that was located kitty-corner to the restaurant. No, don't get the wrong idea, I wasn't longing to return for some products after-the-fact, rather, it was my son's question about a sign in the window: "what are adult toys?". Yah, awkward parent moment... Well, that store is long gone, but Chong Lum Hin is still around. For good reason too, as it combines decent eats at a low price. That was the plan for Dim Sum with Popper and Popette (oh and little poppy as well).
So onto the food, the first plates to arrive were the Shrimp Spring Rolls and Gai Lan with oyster sauce. My son jumped with joy when the spring rolls showed up but then made a face when he noticed the greens next to it. At least my daughter liked both plates (she's gonna be the foodie in the family). Anyways, we found the spring rolls to be crunchy and compact in size. There was very little filling which was ultimately too soft, especially for shrimp. There was no absence of seasoning though where the garlic really came through as well as the copious amount of salt. As for the gai lan, it was crunchy and visually-appealing. They cooked it just long enough.
Next we had 3 different rice noodle rolls including the Donut Rice Noodle Roll (Ja Leun) and the Shrimp Rice Noodle Roll. We also got the beef, but it is not pictured here. The rice noodle itself was buttery soft while still maintaining some elasticity. Inside, the salty donut was crispy while not being dense. It was a bit too greasy for our liking though (they could've done a better job draining the oil). As for the shrimp rice noodle roll, the filling was not surprisingly similar to the one in the spring roll. The little bits of shrimp were combined with mousse which in turn made it too soft without the appealing snap texture. It was well-seasoned though.
Onto the usual suspects, we had the Haw Gow (Shrimp Dumpling) and Sui Mai (Pork & Shrimp Dumpling). With a thick and slightly chewy dumpling skin, the haw gow featured whole shrimp and mousse filling. It was a bit wet, but the pieces of shrimp had a nice snap. There was too much sesame oil though as it was a bit overwhelming. As for the sui mai, there was a moist and buttery bounce texture that was accented by a good amount of shiitake mushroom. We found that the salt content was too much, yet at the same time, the dumpling did taste good with a combination of pork flavour and Earthiness from the mushrooms.
Since I was given the responsibility of ordering (of which I gleefully accepted), I had to get the Phoenix Talons (Chicken Feet) and Bean Curd Skin Roll. Glistening with sauce, the chicken feet were sweet and garlicky with a definite lingering spiciness. Texturally, the skin was too soft and broken in spots. However, underneath, the cartilage was hard and crunchy. I thought the bean curd skin roll was well-prepared. The outer skin exhibited a chewy, yet moist texture where the sauce was silky and mildly seasoned. Inside, the filling was loose and juicy with a good amount of veggies. The pork was tender while maintaining a rebound.
Moving onto some carbs, we had the Lo Mei Gai (Sticky Rice) and Pork Spareribs on Rice. For mini-lo mei gai, these were pretty plump with lots of very sticky rice inside. And when I say sticky, it was dry sticky rather than being moist. On the bright side, there was plenty of ground pork filling that featured a good amount of shiitake and moisture (which helped the dry rice). Even more dry, the sparerib rice was chewy and purposefully dry. The spareribs on top were a bit fatty, yet ultimately tender enough with some rebound. There was plenty of garlic and spiciness even though much of the marinade had seeped into the rice.
For our last 2 dishes, we went for the Pan Fried Daikon Radish Cake and Beef Meatballs. We weren't huge fans of the daikon cake as it was mealy and wet. On the other hand, there was plenty of Chinese sausage which in turn meant it was flavourful. The aggressive pan fry also ensured caramelization and smokiness. The meatballs looked good and indeed they were with an appealing bounce texture accented by a proper amount of cilantro. This was further enhanced by a good amount of sweet and savoury elements. As you can probably ascertain from the dishes we tried, the Dim Sum at Chong Lum Hin is good enough for this class of restaurant. Sure, some issues arose here and there, but with nothing really around the area, it does the trick for cheap.
The Good:
- Decent Dim Sum
- Inexpensive
The Bad:
- It's a dive (if you care)
- Service is okay, but very sparse
With a name like Blacktail Florist, one would expect roses, tulips and azaleas (no, not the Australian rapper). Rather, instead of wedding bouquets and other floral arrangements, Blacktail is actually a restaurant. I guess the name change where they dropped the "Florist" has eliminated some confusion. Don't think for one moment the flowers have disappeared though... They are still alive and kicking, right beside the edible plant growing in a planter next to our table. And not suprisingly, Costanza was busy eating the foliage next to him...
Since the menu encourages sharing, we got a few items to start including their Duck & Waffles featuring duck liver mousse atop fluffy waffles with candy apple gel, hibiscus and brown butter powder. We found the waffles to be crisp and light while marginally sweet. Sandwiched in between them was a generous portion of duck liver mousse that was creamy while not overly heavy. For us, everything seemed to be in harmony with this dish and we would gladly eat this over and over again. Next up was the Riocotta & Chive Gnudi with cherry tomatoes, Swiss chard stems and kale. The soft nuggets of ricotta pasta were soft and pillowy with nicely brown crispy exterior surfaces. Aromatic and herbaceous, the flavour profile matched well with the slight bitterness of the stems and tartness of the tomatoes.
Onto some larger dishes, we had the bone-in Pemberton Pork Chop with pretzel spatzle, red cabbage puree and pear mostarda. Since the chop was sous-vide first, it was sufficiently tender (although not as succulent as we would've expected) while being completely moist inside. It was barely done with some pink near the bone. We liked the nicely browned spatzle underneath as it was toothsome and buttery. The combination of the sweet mostarda and slightly acidic red cabbage went well with the pork. We had another meat dish in the Yarrow Meadow Duck Breast with cabbage aigre doux, apples and carrot puree. Also sous-vide, the duck was sufficiently tender, but could've been even more so. The skin was nicely rendered being crispy. Countering the sweet chunky apples, the tangy cabbage added the balance to the dish.
Moving on, we had probably our most favourite dish which didn't have any meat in it at all. The Parsley Brown Butter Pappardelle was expertly prepared where the flavours were apparent without being salty (as Parmesan can usually be). The combination of Parmesan cream, kale, mushrooms and shallots created an aromatic and Earthy flavour profile which was enough to make an impact. Despite being a touch soft (as freshly made pasta can be), the pappardelle was tender and soaked up the flavours. Our last savoury item was the 72-hour sous-vide Heritage Angus Short Rib with scalloped potato pave, brussel sprouts, radish and mushroom resin. The meat itself was super tender which practically melted in our mouths. The super powerful mushroom resin packed a punch with an Earthy saltiness. The pave was prepared well where it was soft without losing texture.
For dessert, we shared the After Eight first which consisted of dark chocolate cake, peppermint chocolate mousse, meringue and peppermint gel. As the name suggests, it did really taste like an After Eight chocolate with a noticeable peppermint hit from start to finish. The chocolate cake was soft and moist while being only semi-sweet. Next, we tried the Eggnog Pannacotta with nouget, honeycomb, pear and sugar crumble. We felt the pannacotta was far too watery where it practically dissolved on contact. It was definitely sweet though where the rest of the ingredients only added to the sweetness. If we had to choose, the After Eight was definitely better. After it was all said and done, we were pleased with our meal despite some minor issues. We felt the service was excellent while the portion sizes fair for the price.
The Good:
- Reasonable portions
- Differing flavours at play
- Excellent service
The Bad:
- Some of the sous-vide proteins were expected to be more tender
- Dessert is not their specialty
When one thinks Surrey Central, bubble tea and Taiwanese food don't really come to mind. Not until recently, Bubble 88 was the only choice in the area (if you didn't count T&T and other strictly "bubble tea only" joints). Of course Pearl Castle has now opened up another location adjacent to T&T (more on that a previous post...), hence, providing another option. Yet, let me concentrate on my visit to Bubble 88 with Gamer Girl (and a subsequent re-vist as well).
We started with the Popcorn Chicken which was a decent portion of crispy dark meat nuggets and fried basil. Although the skin was left attached, it was sufficiently rendered that it blended in with the batter. As for that batter, it was as mentioned, crispy and light and moderately salty, but I would've liked to see some more 5 spice. The chicken wasn't exactly juicy, yet it was still tender nonetheless. Naturally, I had the Bubble 88 Beef Noodle featuring tripe, shank and tendon with tomato, Shanghai bak choy and pickled mustard greens. I found the broth to be very mild being easy on the sodium. It was only moderately impactful with a minor beef taste. The noodles were nicely chewy though while the meats were good including the tender shank and soft offal.
Gamer Girl had the Tofu and Veggie Hot Plate and it was more or less decent. The adequate amount of sauce was a good mix of savoury and sweet (where it stayed thick until the end). The tofu was medium-firm and was fried just enough so it wasn't tough on the outside. We got an order of the Xiao Long Bao (yes, I know this is a Taiwanese joint) and at first, they were undercooked being raw in the middle. I sent it back for more cooking and it turned out okay with a medium thick dumpling skin. The filling was moist and meaty with a small amount of soup which was sweet and pork tasting. Although we really didn't mind them putting the XLBs back in the steamer, the right thing to do would be a brand new dish.
On my return visit, I tried out the Fried Squid Tentacles which were on point. With thick tentacles with a firm while easy chew and a light crunchy batter, I tried not to eat all of them as I had another dish. I found the batter to be well-seasoned and not greasy at all. For my main, I tried the Sesame Oil Chicken Hot Pot where I opted for a bowl of noodles rather than rice. Consisting of 2 chopped up chicken legs, ginger and enough sesame oil for a box of Nissan instant noodles, there was no absence of flavour. With that said, the broth wasn't salty though. I particularly liked how the chicken was not overcooked, hence being juicy and tender. The noodles were a bit too soft though, as it got even softer when I used the broth.
Of course I can't forget to talk about at least one beverage right (considering the place is called Bubble 88...). The drink is question was the Mango Slush with coconut jelly. This was generally blended smooth, but it was pretty sweet. With the addition of the coconut jelly (and the syrup it is packed in), the drink in my opinion could've used less sugar (I guess I could ask for less). However, my overall experience over these 2 visits were mostly good with above-average eats. I'm still a bit on the fence about the XLBs where they took a partly eaten order and recooked it. Not totally awful, but not really something I've seen very often.
The Good:
- Decent eats
- Adequate portions
The Bad:
- Service was okay both times, but a bit sparse and that XLB thing...
- Bubble tea a bit too sweet (but could ask for less sugar though)
Here we go again, whenever I try out the Dim Sum service of a new Chinese restaurant, a follow up post on dinner arrives shortly afterwards. Why the dedication? Well, as many of you know, the Dim Sum chef and dinner chef are generally 2 different people. Hence, both experiences are usually very different. So with Dim Sum out of the way at Van Dragon, we made our way back to try out the dinner service. Remembering back to the ol' Tung Sing Chin, there was a good chance it would be better since hardly anything could be as bad as before (I know it's my Father-in-Law's friend, but the truth is the truth!).
We ended up ordering the set dinner for 4 which began with the Daily Soup which happened to be a broth consisting of chicken feet, pork, burdock root, young fern stems and mushrooms. We found it mildly seasoned with a slight herbal quality to it. With only the broth and no ingredients, my son was tricked into drinking it. LOL... Next up was the Steamed Free-Range Chicken (I guess that is where they got the chicken feet from...). It arrived in an appealing yellow hue with gelatinous skin (and plenty of gelatin underneath). We found the meat well-seasoned and texturally on point with a gelatinous meaty quality. Even the white meat was moist and not chewy at all. The grated ginger condiment was good with only a modest amount of green onion as filler.
Next, we yielded to my son's wishes in ordering the 2 courses of Peking Duck in addition to our set meal. Again, this is as foodie as he gets going for crispy duck skin. This version was indeed crispy with plenty of meat still attached underneath. We found the layer of fat to be acceptable (still had to scrap off some from the breast portion) while the duck meat was moist. A minor criticism would be the colour as it could've been a more richer hue. We loved the crepes though as they were light and airy despite being somewhat thick. Onto the next course, we had the Duck Lettuce Wrap that was a fairly large portion as the layer of fried mung bean noodles was minimal. There was more than enough moist chunks of duck meat mixed in with crunchy veggies which were the beneficiary of proper wok heat. However, they could've diced the veggies a bit larger.
Doused in enough sauce to make a porno look tame, the Lobster with noodles and cream sauce was practically still swimming. Therefore, the noodles were not exactly al dente or that appetizing. The lobster itself was okay though being buttery with a light snap quality. As you can probably ascertain, the sauce was a bit watery and bland as a result. Moving on, we were presented with a plate of Steamed Basa topped with a good amount of minced and salted garlic. Actually, the garlic was loaded not only with salt, but an equal amount of MSG. Hence, the dish was not longing for flavour. In fact, it was probably too salty, yet for myself, I didn't mind it since I love garlic and the fish needed seasoning anyways. It was steamed nicely though being soft and flaky.
Our veggie dish of the meal was the Braised Baby Bak Choy with roasted whole garlic cloves, slivered ginger and Virigina ham. Normally, when I prepare this at home, I need to add an obscene amount of salt to make it taste good due to the water content. Well, these tasted well-seasoned, so yes, there was a lot of salt involved (mostly likely helped by the slivered Virginia ham). With that being said, the bak choy was prepared properly though retaining a crunch and its vibrancy. We finished off with the Yeung Chow Fried Rice which was ironically lacking in seasoning. The chewy rice was texturally right as with the shrimp and BBQ Pork. But each bite was rather uneventful. Overall though, we though the food was decent and well-portioned. Definitely a step up from before.
The Good:
- Friendly service, just like our other 2 visits
- Decent dinner service
- Okay portions
The Bad:
- Some seasoning issues, either too salty and/or too bland
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