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With some Khao Man Gai warming our happy tummies, we set off in search for more eats. But with such a wide array of food carts around, it was a bit difficult to make a decision. We must've walked around the block 3 times before something caught our fancy. 808 Grinds seemed pretty busy serving up quasi-mixed plates and of course Spam musubis. Well, with an impending trip to Hawaii in the Summer, this was a good reason to get acclimatized to the local food ahead of time.
There was no doubt that we would start off with a few Spam Musubis wrapped in nori. Having sampled quite a few of these on our last visit to Hawaii, this one hit the spot. The rice was nicely textured riding the line between soft and chewy while benefiting from the seeping marinade. Weighing like it was over 2 lbs (it probably was), the 808 Combo (only $9.50!) featured an enormous helping of Kalua Pig, 808 Fried Chicken, rice and of course the mainstay - Macaroni Salad. This plate of food was just plain solid. The pig was succulent and moist while sporting enough seasoning. Juicy and crispy on the outside, the fried chicken was addictive and well-seasoned. Even the macaroni salad was good with firm noodles and just enough mayo to hold it together.
To complete our food adventure at the food cart pod, we visited an ol' friend in the Grilled Cheese Grill. Unlike their school bus location on NE Alberta, this humble lil' food stand still served all the favourites. We went simple and had the Gabby with Bacon accompanied by a cup of Tomato Soup. Made with Tillamook cheddar, Swiss, mozzarella and Colby Jack, this was a crunchy and cheesy concoction aided by crispy bacon. The side of tomato soup was tart and only slightly sweet. A good compliment to a solid grilled cheese sandwich. Since we have had GCG before, it was a safe no-brainer. But the real surprise was 808 Grinds - excellent combination of good food, large portions and reasonable prices.
The Good:
- Large portions (808 Grinds)
- Quality ingredients (GCG)
- Good value
The Bad:
- You have to wait, but who wants an pre-made grilled cheese anyways??? (GCG)
Having only 2 days in Portland makes it challenging to cram all of our activities and eating into a short period of time. Since the weather was cooperating, we decided to hit the zoo on our last day. Unfortunately, that meant we would miss out on checking out some food carts. Ah, when there is a will, there is a way... Seeing how some open at 10:00am, I suggested we head Downtown for some "breakfast". Breaking from my usual MO, I decided to re-visit one of my favorite food stalls instead of going for something new.
Yup, that stall happened to be Nong's Khao Man Gai and their famous poached chicken on rice which included a Wintermelon Soup. As a throw-in, I wasn't expecting much and really, it was just that. The broth was rather salty with gingery notes and a couple pieces of soft melon. I also picked up a side of Fried Chicken Skin, not for myself, rather for my son as he loves all types of crunchy cracklings. This one was no exception being crunchy and almost airy. It was served with a side of their awesome ginger sauce. I only used it sparingly because I saved it for the rice.
Now for the main event, the Khao Man Gai or a Thai version of Hainanese Chicken. I got a side of livers to make it more interesting. As much as the rice is fragrant from the chicken broth and oil while the dark meat (my choice) was moist, the one thing that brings it all together is the addictive sweet and tangy ginger sauce. I added the side of hot chili peppers as well which meant the whole thing was a veritable flavor explosion. Unlike many ginger-based condiments where the sharpness of the ginger can overwhelm, the sauce here is balanced with the right amount of sugar and equal parts of soy. When you cannot stop eating something, you know that it is darn good. That is why I returned even though I have blogged about it previously.
The Good:
- Relatively inexpensive since the stuff is tasty
- Do one thing right...
- That sauce...
The Bad:
- Portion size is modest, it's tasty over quantity
- Long wait at peak hours (there is a restaurant too)
Boy, this post has been a long overdue! After 5 previous visits to Portland where we did not visit Pok Pok, it would involve a group of 4 adults and 4 kids (ironically) for us to finally try their famous chicken wings. Yah, not exactly the type of food that is necessarily kid-friendly, but we made it work. In fact, I had to get a reservation that enabled us to walk right in without waiting. Imagine waiting with so many kids in tow? Even the biggest appetites would be lost with 4 kids a complaining!
So without further ado, we need to talk wings, specifically Ike's Vietnamese Fish Sauce Wings. These suckers are as infamous as Charlie Sheen's love life. Recommended by many, the wings are marinated in fish sauce and sugar, then deep fried and tossed in caramelized Phu Quoc fish sauce and garlic. Well, did they live up to the hype? I would say generally yes because they were moist and juicy on the inside where the brine penetrated throughout. The glaze on the exterior was intoxicatingly pungent for all the senses. The sweet and salty caramelized flavors were only further amped by the garlic. Up next we tried the Kai Yaang or whole charcoal roasted game hen stuffed with lemongrass, garlic, pepper and cilantro. Considering the pungency of the ingredients used to season the hen, the resulting flavors were quite mild and muted. With that being said, the chicken itself was still flavorful and moist. Served on the side was 2 dipping sauces including a spicy sweet & sour and tamarind. I thought the tamarind was the better fit.
Onto a salad of sorts, we had the Laap Pet Issan consisting of chopped duck, duck liver, skin, lemongrass, herbs, toasted rice powder, dried chilis, lime juice and fish sauce. This was yet another impactful dish in terms of spiciness. There was a considerable amount of lingering bite to the dish from the red chilis. However, the other ingredients were not overwhelmed as the lemongrass and shallots made their presence felt. With a balance of sweetness, saltiness and acidity, this was a complete flavor explosion. The side of Phak Sot helped bring things down a notch though. Interestingly plated, the Sai Ua Samun Phrai was comprised of Chang Mai sausage with herbs, Burmese curry powder and aromatics. This was charcoal-grilled and served with spicy green chili dip, Thai pork rinds and steamed crudités. Meaty and understatedly spicy, the sausage was nicely accented by the cooling of the green beans, cabbage and golden squash.
Served in a hot pot, the Kaeng Hang Leh (or pork belly and shoulder curry with ginger, palm sugar, turmeric, tamarind, Burmese curry powder and pickled garlic) was a table favorite. Notably sweet with hints of ginger, the tang of tamarind while mild in spiciness, this went well with both the jasmine and sticky rice. Naturally, the pork belly was fatty and melted-in-our-mouths while the shoulder was fork tender. Too bad there wasn't much of it. Mostly for the kiddies, we ordered the Muu Sateh or pork loin skewers marinated in coconut milk and turmeric. These were grilled over charcoal and served with peanut sauce, toasted bread and cucumber relish. We universally agreed that this was the weakest dish of the meal as the pork was rather dry and chewy. Although it was aromatic from the coconut milk, there was little impact. However, the peanut sauce did help with a certain sweet aromatics.
Lastly, we had the Sii Khrong Muu Yaang or baby back ribs marinated in lao jiin, soy, honey, ginger and Thai spices. These were slow roasted and served with 2 spicy dipping sauces. The ribs themselves were firm with a smoky charred exterior. These reminded us of Chinese BBQ ribs. On the other hand, the dipping sauces kicked it up a notch with one being quite savory while the other being rather sweet and tangy. Now the question of the moment: did Pok Pok live up to expectations considering the hype and accolades? Well, if we look at the wings alone, I would say yes. On the other hand, the meal as a whole was not bad with a few weak dishes. So I guess one's experience would be dependent on what you order.
The Good:
- Addictive wings
- Interesting vibe and energy
- The service we got was pretty good
The Bad:
- Expensive for what you get
- Crazy wait if you don't have resos
- Good meal, not outstanding
Now before I continue blogging about this food adventure, I probably need to answer a burning question. First, why the heck would you make such an effort to visit a Chinese hand pulled-noodle joint in Portland when you live in arguably one of the best cities (Vancouver, B.C.) to get Chinese food? You see, my daughter loves the Food Network, and watches Triple-D's religiously. After see Guy's mug spray-painted on the wall at Frank's (the previous time we failed to get a table), she probably would've been disappointed if we didn't try again. Yes, it is most unfortunate that we are setting her up to be high-maintenance...
With a reservation, we did finally secure a table and were started off with some complimentary plates of Kimchi and Pickled Daikon. Interestingly, the kimchi at Frank's was appreciably better than the version we had at Umi across the street 2 days before. It was spicier, richer in flavour and aesthetically more pleasing to look at. That was partially the inspiration for us ordering the Kimchi Fried Rice. Sporting the same red hue, the fried rice was on the wetter side due to the use of kimchi. With that being said, it wasn't overly wet though as it exhibited good wok heat. It wasn't particularly spicy, yet did have plenty of flavour including a notable saltiness and essence of fried egg.
Now, we didn't return to Frank's due to the fried rice, rather, it was for the hand-pulled noodles (duh...). Hence we got both versions including the Chicken Soup Noodles which sported a bevy of veggies such as Shanghai bak choy, carrots and mushrooms. There was an equal amount of marinated and tenderized chicken meat. The noodles themselves were chewy and dense which were pretty good (for Portland). As much as the broth was not brimming with natural depth, it was tasty though. Our Fried Noodle was also mated to the same chicken and veggies with the addition of cabbage and red peppers. It was also toothsome and rather salty. There was not an overload of grease where the dish could've used more wok heat (and caramelization).
To increase our veggie intake, we got an order of the Stir-Fried Shanghai Bak Choy that was blessed with a tonne of garlic. Hence it was aromatic and pungent. Unfortunately, it was also the beneficiary of too much soy which made the entire dish far too salty. Furthermore, the bak choy was not fully cooked, which meant it was nicely crunchy, but a little raw as well. Lastly, we tried their Pork and Chive Dumplings which were full of filling encased in a not-too-thick nor not-too-thin dumpling skin. It was cooked just enough that the skin retained some chew. So after we were done, it was pretty much a consensus that the stuff we get in Vancouver, B.C. is better. With that being said, Frank's did the job for a relatively reasonable price.
The Good:
- Fresh chewy noodles
- Food comes out quick
The Bad:
- Not bad, but certainly not outstanding
- Super busy
While on vacation, sometimes it is good to have a plan of some sort. But then again, things change. The original plan for the day was to wake up and head straight back to Portland from Seaside. With glorious blue skies and temperatures in the mid-teens, we decided to stay and enjoy the beach. That we did, despite freezing our arses off. Once we were done with that, it was lunch time and gasp, we had no plan at all. So we had to do a random food adventure. The first thing to catch our collective attention was the "kids eat free" banner at Finn's. Sold!
To start, we had a bowl of the Clam Chowder with smoked salmon mainly because my daughter loves it. Yah, she often gets what she wants... I pity her future partner... Anyways, the chowder was super thick (probably a bit heavy with the flour or roux), yet arguably better in consistency than the watery version from Dooger's. It was packed with tender chunks of potatoes, onions and clams with a touch of smoked salmon. It wasn't particularly creamy despite being thick while exhibiting a considerable amount of saltiness from the smoked salmon. Trying to eat a bit healthier, Viv went for the Blackened Albacore Salad which featured a bevy of greens topped with a blackened piece of tuna. Unfortunately, the tuna was unevenly cooked where one part of it was fully done being dense and chewy. The salad was mostly fresh except for the radicchio. As for the cilantro lime dressing, it was nicely acidic while balanced off with a touch of sweetness and only a minor hint of the pungent cilantro.
For myself, I had the 4 Piece Cod & Chips with coleslaw on the side. Although thin and crispy, I would've liked to see some fresh-cut fries instead of generic ones, but they were okay nonetheless. As for the fish, most pieces were flaky and moist with a super thin batter that was only slightly crisp. Tart and creamy, the tartar sauce was appreciably better than Dooger's sweetened mayo. I enjoyed the crunch of the coleslaw, but it was in dire need of more acidity, which I added myself in the form of lemon. Girl Smiley opted for something similar but served within a bun being the Beer Battered Pacific Cod Burger accompanied by smoked bacon, cheddar, lettuce, tomato, onion and tartar. With the same qualities the aforementioned cod and accented by the other ingredients, this was a considerably-sized burger. Not sure if bacon went with this though.
Guy Smiley decided on the ol' standby being the Club House Sandwich consisting of ham, turkey, smoked bacon, Swiss and American cheese, lettuce, onion, tomato, mayo and guacamole. This was another well-portioned dish which sported more filling than bread. He thought it was toasted a bit too much as it scraped the roof of his mouth. It was a decent sandwich though, but the addition of onion was strange as it dominated the flavour profile. Now the main reason why we ate here - the free children's meals! They had the Chicken Strips & Fries and the Fettuccine (in both marinara and butter & Parm). Pretty standard stuff, but hey, the dishes were no extra charge! That alone made Finn's a better value than Dooger's. In terms of the food, I would say both need a bit of work. If I had to choose, Finn's would edge Dooger's out.
The Good:
- Kids eat free on Mondays
- Serviceable food
- Decent service
The Bad:
- Serviceable food, but not memorable food
After a pretty unappetizing meal at Dooger's, we were in a bit of food shock (for all the wrong reasons). Taking a stroll back to our cars, we noticed Dundee's Donuts across the street. Donuts? Just after eating a full dinner? Well, the dinner did suck and something sweet could be the cure for our food ills. Hey, we couldn't go wrong with a random donut shop in the middle of a tourist town right? Whatever the case, the kiddies were begging us to get some. Being the great parents that we are (yeah right), we got some.
For myself, I got the standard yeast Glazed Donut. It was not overly sweet which was good in my books. However, the donut itself was dry and lifeless. It was properly drained where it wasn't greasy and in fact was rather light. But in this instance, more glaze would've helped to moisten the donut itself. Just because it looked pretty, we got a few of the Pink Sprinkle Donut. Based on the same basic donut as the glazed, this was not moist. However, the candy-like glaze helped somewhat. As such, the donut ate much sweet than the glazed.
My son didn't think much of the pink donut and decided on the Chocolate Sprinkle Donut instead. Naturally, it shared the same qualities of the aforementioned donuts, but with a chocolate glaze, it did have a distinctive flavour that wasn't just pure sugar like the pink one. That would be the same with the Chocolate Glazed Donut except it was less sugary due to the absence of sprinkles. The chocolate itself wasn't great, but it did the job. Realistically, we had a feeling the donuts would turn out as "meh" considering we were in a touristy part of town. At the very least, they weren't expensive.
The Good:
- Reasonably-priced
- They didn't over-glaze the donuts
The Bad:
- Dry and lifeless
- Limited selection
There we were in Seaside for an overnight and with no clue what to eat. Sure, I wrote down a few ideas but all of them had equal amount of praise and pan on the internet. What to do? Well, we merely chose one from the many restaurants that littered the main drag in the heart of town. Dooger's seemed like safe choice right? It is a chain restaurant of sorts that offered up a kid-friendly environment and menu. Was it a recipe for disaster or something that would do the job? I guess we were about to find out...
As part of the entrees, we were started off with a Green Salad topped with baby shrimp. Nothing particularly wrong with the salad as it was fresh and plenty crunchy. However, I found the baby shrimp to be a touch too soft for my liking. It wasn't as if it didn't taste fresh, it just didn't have an appealing texture. I did like the blue cheese dressing as there was just enough of it and the chunks of cheese didn't hurt either. My daughter opted for a bowl of Clam Chowder instead of a kid's meal (love that she doesn't accept mediocrity). Despite having a good balance of creaminess and briny flavour, the broth itself was too thin. Also, the chunks of potato were far too small and there was too much sand.
For my main, I went for the Ahi Tuna which was prepared perfectly rare inside. Despite this, the tuna itself was rather under-seasoned while not exhibiting the qualities of ahi tuna. It was not particularly moist nor tender. Instead, it was stiff and the overly strong onion-flavour of the salsa overwhelmed the fish. I hated the side of rice as it was cold, dry and clumpy without any noticeable taste. Viv decided on the Cod and Chips which featured 5 fairly decently-sized chunks of fish. The batter was light and mildly crispy. The fish was a tad overdone, but not too much so. It was still flaky and in some pieces, still moist. Lacking acidity, the tartar sauce didn't do much for the dish. Same with the starch-covered fries, something fresh-cut would've been better.
Guy Smiley went for a relatively safe dish in the Salmon Burger that featured a relatively thin piece of fish. Hence, it was overcooked and slightly dry. Moreover, it didn't seem to have much seasoning and the squashed bun didn't help matters. He thought it was rather "meh". Girl Smiley opted for the Clam Steamer which looked impressive and appetizing. In reality, it was only passable. The clams themselves were fresh enough, but there was something lacking in the seasoning as they had no apparent flavour of any sort (other than its own brininess). Again, the dish was okay enough to eat, but there was nothing screaming out for it to be memorable.
My son ended up getting something from the kid's menu being the Fettuccine Alfredo with a side of garlic bread. Much like the garlic bread on my plate, it was stone cold and not toasted enough. We actually had to ask for butter because there was barely anything on the bread itself. As for the fettuccine, it was a touch soft, but the sauce was actually quite good. It was creamy, rich and well-seasoned. Now if the only "good" thing of the meal was the kid's fettuccine, there are some issues. Seeing how the prices are not exactly cheap either, Dooger's needs to be a whole lot better.
The Good:
- Attentive service
- Kid-friendly
The Bad:
- Food ain't good
- Not cheap either
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