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"You wanna do what???", I exclaimed when Choobee suggested our dining destination. Taiwan Taipei Original Pot??? Was this some new competitor for BC bud? Hey, I'm open to some crazy food adventures, but this was going too far! Alas, it wasn't what I thought it was. In actuality, it is a "hot pot" restaurant that does things much differently than all of the other Asian hot pot joints in town. You see, the meal goes step-by-step (oooh baby, gonna get to you girl...). No really, there are 3 steps or courses in the meal.
Step 1, you can have lots of fun (sorry for the lame joke - fun = noodles in Chinese, get it???). Anyways, step 1 involves ordering one of their available hot pots. In this case, we got the Boneless Hua Diao Chicken hot pot. As the name suggests, the tender morsels of chicken were cooked in a sauce that featured hau diao rice wine in addition to celery, green peppers and green onions. This was quite sweet and savoury with a fragrant finish. The greens meshed with these flavours as they wilted in the bubbling sauce. We were halfway through the dish when they removed the ingredients and placed them on a separate plate. Step 2, they added both the Wide Noodles and Enoki (that we had to order as a side) to the sauce and cooked it until they were just done. The chewy noodles took on the same flavours as well as the Earthiness of the mushrooms. This was our favourite portion of the meal.
Step 3, they cooked our 2 selected veggies, Cauliflower and Lettuce Stems, in a combination of the remaining sauce and water (to dilute it). The doneness of the veggies were completely up to us and we decided to keep them crunchy. Since the sauce was diluted, the flavours were definitely muted. It was more about textures and something healthier to eat. To keep things interesting, we also got a couple of dishes on the side including the Chili Wings stir-fried with Szechuan spices and chilis. This was pretty good with crispy well-rendered skin while juicy inside. Despite its appearance, the dish was not spicy. Rather, it was aromatic with the smokiness from the unopened peppers and plenty flavourful from the dry spice powder.
Lastly, we had the Prawn & Egg Yolk Stir-Fry with onion slices and toast served on the side. We weren't that impressed with this dish as it was mostly onion with very few prawns. As for the prawns, they were meaty with a slight snap. We found the sauce to be very mild and creamy, yet ultimately overshadowed by the pungency of the ample onions. Despite ordering more than enough food, we were able to finish practically everything. Considering the bill went North of $80.00, we weren't sure if it was necessarily a cost-effective way to eat in Richmond. Yet, it is definitely something different.
The Good:
- Something different
- Decent service
- Lots of customization options
The Bad:
- Expensive
- Can be a little rushed with all the steps involved
Having just participated as a judge for the Curry Challenge (tasty but that was a lot of food!), it was almost a blessing that I wasn't involved with the Poutine Challenge. However, that didn't mean I was totally in the clear. Sean, being one of the judges for the aforementioned Poutine Challenge, invited me to go with him in sampling a few of the entries. Much like my strategy from the last time, I suggested that we have an actual meal if we were heading to the restaurants we have never tried before. First up was Nomad on Main Street featuring seasonal and sustainable ingredients.
We started things off with some Peppercorn Beef Tongue with black garlic aioli, fennel apple mustard and Parmesan potato crackers. Sliced thin and mildly sweet, the beef tongue was almost melt-in-my-mouth tender. When combined together, the 2 sauces emulated an almost horseradish finish with a tangy sweetness. Next, we had the Crispy Duck Poutine being their entry into the Poutine Challenge. It consisted of Kennebec fries, Szechuan peppercorn gravy, black garlic and chili marinated squeaky curds. The fries were crispy with plenty of potato texture. This concoction was a veritable flavour explosion with hits of pepper, saltiness, gaminess of duck and a vinegary finish. In firm bits, the crispy duck emulated a jerky-texture which was a bit too dry and hard. I found the cheese curds to be unusually firm which might've been due to the spicy marinade.
Onto our larger dishes, we were treated to a fantastic Braised Lamb with fenugreek ricotta gnocchi and cauliflower. Even before it hit the table, we were enticed by the strong aroma emanating from the dish. This was due to the concentration of lamb flavours in the silky reduction with an Indian spice influence. Gelatinous and fork tender, the 4 lamb cheeks exhibited a depth-of-flavour that was consistent with the reduction. Underneath, the gnocchi were soft and nicely spiced. Finally, the bits of cauliflower were appropriately toothsome. Next up was the Hanging Beef Tender with celeriac purée, crispy potato and red wine jus. Beautifully medium-rare, the crusted beef had a bitter finish due to the excessive char. As for the meat itself, it was naturally full-flavoured while sufficiently tender (for the cut of meat). There was no mistaking the red wine jus as it tasted as such while being properly cooked down. We found the veggies to be vibrant and still firm.
Arriving in an impressive portion, the Pork Belly was glazed with a sweet plum wine and served with garlic whipped potatoes, carrots and broccolini. Although not exactly melt-in-my-mouth moist, the belly was still succulent. It was pretty sweet from the glaze, but the pickled radicchio helped balance the flavours. The whipped potatoes were indeed garlicky, buttery and salty. Again, the veggies were on point. For dessert, we tried the Pumpkin Pie Crème Brulée with sugar cookie crumble and vanilla bean whip . It featured a thin sugar shell on top which was adequately torched. We found the custard to be silky and rich. It wasn't overly heavy with the pumpkin, but it was definitely there. After sampling all of their larger dishes, it is clear that there is a lot of potential here. I would be up for a return visit to check out their other offerings.
*2 dishes were comped*
The Good:
- Well-executed dishes
- Impactful flavours
The Bad:
- Depending what you order, your bill could get up there
It is a common occurrence that many people pick on Trattoria and the entire Glowbal Group in general. For me, I prefer to take each one on a case-by-case basis. Not everything is bad with the Glowbal Group and in fact, some things are quite good. Now don't think that I'm gushing over them because I'm not. I'm just not going to say everything is good to get a tasting invite. Yet at the same time, if something is good, despite the prevailing thoughts of many, I'm not afraid to say it and defend it. With that in mind, we headed over to the brand new Trattoria in Burnaby after Friday night hockey.
Milhouse and I decided to share 2 items beginning with the Tartufo e Funghi consisting of portobello mushrooms, truffle honey, tapenade, asiago and arugula. From the very first whiff of the thing, it was apparent that this would be impactful. From the concentrated salty woodsiness (mushrooms and tapenade) to the salty nuttiness of the Asiago, there were bursts of flavour in each bite. We found the crust to be quite firm and chewy where it stood up to the ingredients. When there were parts without any toppings, the pizza crust on its own was seasoned well, but not that interesting to eat. Next, we had the Crab, Lobster & Shrimp Cannelloni with Parmesan cream sauce, tomato sauce, carrot & arugula salad. There was no shortage of sweet fluffy filling hidden within the pasta shells and ample baked cheesy sauce. However, the pasta itself was a bit too thick and firm, which hindered the delicate texture of the seafood. With that being said, the flavours were in harmony as the tomato sauce wasn't overly acidic nor salty.
Sweet Tooth decided on something a bit lighter so she could save room for dessert. Go figure right? She ended up with the Burrata & Mushroom consisting of balsamic glazed portobello, pine nuts and rosemary on herb crostini. We found this to be pleasant with complimentary flavours including Earthiness, nuttiness, acidity and the aroma of the herbs. As for the burrata itself, it was creamy with a few stringy portions from the exterior shell. It appeared to be fresh falling within the "best before period". Lionel Hutz ordered the Siciliana topped with Italian sausage, caciocavallo, olives, peperoncino and rosemary. Due to the amount of olives on top, the salty and tart flavours helped overwhelm everything else. With that being said, I personally love olives, so it wasn't a huge deal for me. The combination of sausage and a drizzle of olive oil did make for a greasier pizza, but the dry crust kept the effect to a minimum.
Gordo went for the Penne Pomodoro with a simple sauce consisting of tomatoes, garlic and basil. The penne itself was toothsome, but not overly so. Bright, acidic and well-seasoned, the tomato sauce was fresh and appealing. There was good hits of garlic and basil which added some variation in flavours. This was a decent, if not small-portioned, pasta. As a side, I decided to add the Brussel Sprouts tossed in lemon, capers, chillies and parmigiano-reggiano. Normally, I can't stand brussel sprouts, but when fried til slightly crispy and seasoned with so many tasty things, I actually wanted to eat them. Dressed in enough lemon and chillies for a good amount of acidity and spice, each bite was filled with impact. Unlike previous times, the brussel sprouts were on the softer-limpier side. However, that didn't make or break the dish.
Onto dessert, we all shared the Zeppole al Cioccolato being Italian style doughnuts with chocolate gianduja and vanilla crème Anglaise. I've had these before and they are certainly decent. Soft with a bit of chew, these were sweet from the chocolate and everything else on the plate, but not to the point where it overwhelmed. We also had the Tiramisu with Mascarpone mousse, espresso soaked lady fingers, caramel sauce and biscotti. Despite being creamy and light, the lady fingers were too wet. Hence the texture was soggy rather than fluffy. Taste-wise, it was semi-sweet with a mild hint of espresso. In the end, we were satisfied with our meal. Yes, some of you might roll your eyes because it is the Glowbal Group. However, we were served more-than-acceptable food in a nicely appointed dining space complete with great service.
The Good:
- Decent eats
- Excellent service
- Nice dining space
The Bad:
- On the pricier side (can get Costco gift cards though)
- Decent eats, but yes, there is better to be found at the same price point
With our impending trip to the East Coast next year, there are several things on my bucket list, in particular, good eats. One of them is the Philly Cheesesteak. I guess the hype is further amped by my friend who is from Philly - she has given me the lowdown where to find an authentic cheesesteak that is not made purely for tourists. But until that time, my cheesesteak adventures are limited to what we can find in the GVRD. Awhile back, Costanza and I had checked out the American Cheesesteak Co, but with only 2 items to talk about, I never wrote a post. However, after a late hockey game, I enlisted the help of Lionel Hutz and Milhouse for a re-visit one early morning.
Normally, the thought of 2 identical orders of food would send me spiraling into despair much like a Canuck "bandwagon" jumper when the team goes on a losing streak. To make it worse, that's what I had last time! But no worries, this was a re-visit! Serenity now... They both got the Cowboy Cheesesteak consisting of shaved prime rib, crispy fried onions, homemade spicy BBQ sauce, bacon mayo and aged white cheddar. Like last time, there was no absence of tender beef that was not dry, especially with all of the other ingredients involved. Naturally, with the addition of BBQ sauce, the whole thing was saucy, sweet and only a touch spicy. On the side, they had the Onion Rings which were fried really crispy while not particularly greasy. Due to the thinness of each ring, there was not a whole lot of onion texture left. On a previous visit, I sampled Le Biftek consisting of shaved prime rib, sauteed onions, double-cream brie, arugula, dijon mayo and balsamic reduction. I found this one to be pretty rich due to the creamy brie. But the balsamic did add a sweet acidity to balance it off.
This time around, I decided on the Classic with shaved prime rib, mushrooms, crispy onions (in lieu of sauteed onions) and cheese whiz. For those unfamiliar, cheese whiz is the cheese of choice for an authentic cheesesteak. Being more basic, without a bunch of sauces, this ate a bit drier. Yet, with a good amount of cheese whiz, it was still saucy enough. We liked the bun as it as soft, while being able to stand up to the ingredients. For my side, I went for the Poutine with house-made mushroom gravy and cheese curds. Made with the same crispy fries as last time, they held up well to the gravy. As for the gravy, it had a noticeable onion finish whereas the salt content was pretty high. I liked the ample amount of cheese curds, but most of them had melted. By virtue of never having visted Philly (not yet at least), I can only compare with what I've had in the past. In that case, I thought the stuff at American Cheesesteak Co to be more than acceptable, especially for late night eats.
The Good:
- Lots of tender meat
- Soft bun that holds up to the ingredients
- Pretty decent fries too
The Bad:
- Flavours were okay, but needed more impact
- A bit pricey (but prime rib ain't cheap)
Ever since the disgusting meal I had to endure at the Whalley location of Pearl Castle, it further reinforced my belief that different locations of chain restaurants are truly not made equal. I've never had a bad experience at the Richmond location, so the crappy beef noodle I had in Surrey was an unpleasant surprise. To put this to the test once more, we headed to the newly opened store tucked away within Old Orchard Mall in Burnaby. Oh and when I say tucked away, it is an understatement. It was like we were doing our best impression of "Where is Waldo?" as we circled the parking lot.
Once inside, we were greeted by the usual bright colourful decor consistent with the chain. Gordo and I decided to split the Chicken Nuggets to start and they were pretty much like the other locations of Pearl Castle. These were lightly crisp on the outside with enough saltiness. Inside, they were juicy and moist. The lack of fatty chicken skin was welcomed as well. I decided to add another item being the Fried Red Fermented Pork. As much as this is offered at other Taiwanese restaurants, it is surprising that the one at Pearl Castle is consistently one of the better ones. This time around, it was on point being crunchy on the outside, while succulent on the inside with the pungent and salty taste of fermented red tofu.
For his main, Gordo went for his ol' standby being the Taiwanese Beef Noodle. Despite the large deep bowl, there was not a whole lot of food to be found. The al dente wide noodles were slurped up pretty quickly. As for the chunks of beef, they were moist and tender while being well-seasoned with five-spice. Unlike the Whalley location, the beef broth was decent with some depth while not being salty. The crunchy Shanghai bak choy helped add some vegetable and brightness to the dish. For myself, I originally wanted the Ginseng Chicken Hot Pot, but they ran out it and I had the other version instead (Botany Chicken Hot Pot). It wasn't bad with lots of tender dark meat. The broth was flavourful in a sweet gingery manner, but mostly on a superficial level lacking depth.
Sweet tooth went for the Kimchi Fried Rice which was slightly spicy accented by the classic kimchi tang. The rice itself was on the wetter side due to the ingredients. At the same time, the rice wasn't mushy per se, in fact, it was rather chewy. She did remark that there was a bit too much grease though. Lionel Hutz also had a hot pot with the Beef Brisket Hot Pot. He found the starch-thickened broth to be somewhat mild where there was a whole lot more seasoning than actual meat flavour. As for the beef itself, the chunks were sufficiently moist. Overall, he thought it was quite "meh" as it didn't offer up any distinguishing flavours.
Of course we couldn't pay Pearl Castle a visit without some bubble tea right? It's like visiting Richmond without being cut off by a white Mercedes.. So we ended up with mostly the same drinks being the Mango Slush. These were blended fairly smooth with no icy bits. There was a definite sweetness, but not overly so. In the end, this location of Pearl Castle satisfied a need - a late-night spot that we could get some eats in Burnaby. Nothing super-exciting, but decent nonetheless.
The Good:
- Okay for what it is
- Open late
- Lots of parking
The Bad:
- Not the most spacious of restaurants
- Things came out a bit slow
- Service was okay, but slow as well
Being in Downtown for a conference affords the opportunity for some great eats during lunch hour. Having less than an hour for that to happen greatly limited our choices. Since we were at the Wall Centre, the most logical thing to do was to stay close. Hence, we ended up at the most convenient restaurant (other than the hotel one) being Tokyo Joe's on Helmcken. Sometimes we forget why certain restaurants exist, but there was no mistaking this place as it was bustling from the lunch crowd.
For myself, I decided to go for the Sashimi Bento Box which included 3 pieces each of tuna and salmon. Chicken Teriyaki with rice, 2 Gyozas and a green salad (missing the dressing) completed the set. The smallish and weirdly sliced sashimi was a bit too cold for my liking. Both were not properly defrosted which meant the texture was too icy and firm. As much as the teriyaki didn't look all that appetizing, it wasn't bad though. The chicken was moist and well-charred while not being doused in sauce. However, there wasn't much chicken. Seeing how this was not that filling of a meal, I tacked on a Dragon Roll as well. Topped with a considerable amount of unagi, the roll was okay. However, the unagi itself was not seared which resulted in flat flavours and texture. The drizzle of sauce was more salty than sweet.
Hot Mama and Mama Bear both had the Chicken Teriyaki Box which started with a California Roll. Much like the base of my dragon roll, it featured the standard imitation crab and avocado. The filling was fine whereas the rice was a touch dry, but ultimately chewy. it was mildly seasoned. Their meals included (see how I didn't use "box" ahem...) everything I had except Tempura rather than sashimi. Although there was substantial batter on each piece of vegetable, it wasn't greasy while still being crunchy. Similarly to my chicken teriyaki, it was sprout heavy with very little meat. But really, Tokyo Joe's exists to serve the busy lunch crowd who want a quick meal for a reasonable price. They accomplish this, but not much more.
The Good:
- Food comes quick
- Edible
- Reasonably-priced
The Bad:
- So-so eats
- Not much seating
Continuing on with my New West donair adventures, I visited the last store along 12th Street in New West. Seeing how the portion sizes are generally quite massive at these places, I earmarked at least 2 visits in order to try out more than just one item. Naturally, much like other donair joints, Paradise has a selection of donairs and platters. However, there are 4 different sizes to choose from including small, medium, large and kick ass. They also have combos that include a soft drink.
For my first visit, I went for the Lamb Platter. As a big mound of food, it looked a bit messy, but it didn't matter as the meat was tender and moist. The rice was rather hard though with defined kernels. I was a bit dismayed there wasn't any hummus to go with the pita bread. As you can see in the picture, they layered the salad on top of the meat. I wasn't a huge fan of this because everything became muddled. I would've much preferred everything separated (but that's just me).
I returned again to try both the Chicken and Beef Donair. I went for medium as the larger sizes were just too much food (especially the kick ass). Good thing too as the medium was chock full of meat. I preferred the beef as the strips of meat were moist and well-seasoned. I liked how when I requested hot, they didn't merely dump some hot sauce on it, rather, a bevy of hot peppers awaited my palate. As for the chicken, it was not as succulent as I would've hoped for and the unrendered chunks of chicken skin was not appetizing. Compared to Donair Town and Donair Star, Paradise holds its own with a style that is relatively unique.
The Good:
- Large portions even for the smaller sizes
- Agreeable owner
- Places to sit and eat
The Bad:
- Platter is too messy for me
- Quite warm inside, if you eat in
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