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Sometimes I wonder why I even bother playing golf at all. It is a game based on repetition and practice. So it is no surprise I suck since I only get out to play a few times a year. This time around, it took until September for me to hit the links. It may not even have happened if Costanza and Snake hadn't convinced me to join them for an early morning tee off time of 7:30am. I guess I shouldn't have played that 11:30pm hockey game the night before eh? Well after our round, we went searching for eats and ended up at a new spot called JoJu Tofu Hot Pot.
Costanza and I decided to share both the Marinated Tripe and Pig's Ear to start. Snake didn't want any part of it because I guess snakes don't eat tripe and ear? Well he was smart to decline because we found both to be pretty average, especially the tripe where there was a considerable amount of residual braising liquid that had gelatinized on the tripe. As for the ear, it was okay, but sliced a bit too thick for our liking. We also had the Chicken Nuggets which arrived in an alarmingly small portion. Despite its pale appearance, the exterior was lightly crispy and dusted with salt and pepper (batter seemed off though). The meat was succulent and cooked just enough.
For my main, I had the Original Fish Soup Hot Pot with bean thread noodle. I found the soup to be mildly spicy with a background sweetness. It wasn't bursting with fish or seafood flavour despite their presence within the noodles. As for the noodles, they were a bit soft for my liking. There wasn't a whole lot of seafood, but it could be forgiven since the dish cost under $8.00. Costanza ended up with the Fried Pork Chop on rice. As much as the panko coating was crispy, it slid off pretty easily. Furthermore, the pork was not seasoned enough where it tasted like plain ol' pork. It was tender though. He wasn't really all that impressed with the dish.
Snake opted for the Signature BBQ Meat with the same seemingly random accompaniments of spicy tofu, veggies and lightly fried egg. Moist and only slightly charred, the BBQ pork was dwarfed by the amount of rice and various items on the plate. Hence, the whole dish was lacking flavour. But it was large in portion size, especially for the low price of $7.75. For my drink, I had the Mango Slush which was icy and somewhat chunky. It did taste okay though with natural mango flavour while easy on the sugar. In the end, we didn't spend a whole lot of money for the amount of food on the table. Yet, something was just odd about the food. It was edible, but really that was it. Nothing special and definitely nothing I'm dying to try again. Now if you only had $10.00 in your pocket, you could get a filling meal here granted that you aren't picky.
The Good:
- Cheap
- Large portions
- Staff really try hard
The Bad:
- Food is meh
- Food is unrefined
It was only a time that we returned to Chef Tony after a solid Dim Sum service. As mentioned time and time again, Dim Sum and Dinner are 2 different animals (and I'm not talking about what is on the menu) in a majority of Chinese restaurants. We knew our meal was going to be on the pricier end of the spectrum when we were presented with iPads instead of traditional menus. We ended up ordering a selection of dishes which included the signature, regular and pricey items (lobster).
Seemingly unfazed by the pungency of black truffle, we tried yet another dish graced by its presence. The Marinated Chicken trimmed with black truffle flakes exhibited initial strong Earthy notes, but gave way to succulent pieces of meat. In fact, the breast meat was almost juicy. Flavourful and well-seasoned on its own, the meat was further enhanced by the abundance of truffle. Next we moved on to a pair of Roasted Squabs. Rendered and delicately crispy, the skin gave way to moist and just seasoned enough meat. Some portions were a touch dry, but forgivable as they were the less meaty portions of the bird. We did find the squabs rather small though.
For the kiddies, we got a more home style type item being the Steamed Minced Pork with water chestnuts and black bean paste. Due to being hand-chopped, the meat retained much of its natural texture. Furthermore, it was rather lean which meant the pork patty wasn't exactly buttery and fatty like many other versions. I actually preferred this as it didn't have an artificial texture. With a good amount of black bean, the dish bordered on salty (but it was meant to be eaten with rice anyways). Also for the kiddies, we got the Seafood Fried Noodles. With the sauce served on the side, the fried noodles remained toasty and crunchy. The accompanying seafood was on point while the starch-thicken sauce was quite mild.
Onto the most expensive and thankfully the tastiest dish of the night, we had the Stir-Fried Lobster with Eggplant. As much as I thought it was a bit too sweet to begin with, the sauce actually was balanced off by an equal amount of vinegar, spiciness and saltiness. The lobster itself was prepared expertly where the meat was buttery with the classic lobster bounciness. Lastly, we had the Beef Shortribs with pumpkin. This took awhile to prepare and it was well-worth it. They made this to order and the result was flavour-infused tender pumpkin pieces accented by buttery short ribs in a gingery and sweet sauce. On the other hand, the short ribs could've used a bit less tenderization. Although our meal as hardly representative of all of their more expensive and signature items, we were able to get a feel for their dinner service. It was good and certainly worth a revisit.
The Good:
- Generally on point execution
- Superb service (especially for a Chinese restaurant)
The Bad:
- It comes at a price
- Not a fan of the parking situation
More often than not, the ol' dingy pub is a thing of the past. Sure, they still exist and believe me, I've been to some... never to return. In this day and age, most watering holes have transformed themselves into gastropubs and social houses. Case in point, the ol' Whaler on Scott Road became the One20 roughly a decade ago. I've been there on several occasions in the past, but not recently. It was about time to return as they have rejigged their menu and the overall feel of the place.
To go with my brew, I had to get the obligatory Salt & Pepper Wings (it's like going for Dim Sum and not ordering the Shrimp Dumplings). These were indeed pretty large in size as advertised on the menu. They were cooked a bit longer than I would've preferred though, yet they weren't too dry. There was enough salt and pepper coating the crispy exterior though. Inexplicably, Hot Mama had the One20 Two-Egger (breakfast???). Well, it wasn't a bad choice though because it was well-prepared with 2 runny poached eggs and crispy hashbrowns. The bacon could've been crispier though.
For myself, I had the Short Rib Beef Dip dressed with crispy onions, pickles and cheese on a soft ciabatta bun. This in itself was a hearty enough sandwich which didn't require the dip. The meat was melt-in-my-mouth tender with a noted braised essence. As for the side of fries, they were fresh-cut and fried crispy. Zamboni Guy went for the standby being the Classic Bacon Cheddar Burger served with the same crispy fries. Interestingly, the burger was better the second time we visited. This particular one was a bit dry in terms of the patty and the overall burger. The bun was toasted up nicely though.
Moving away from beef, the Asiago Chicken Club looked to be just as hearty with grilled chicken breast, avocado, lettuce cheese and crispy bacon on a crusty roll. Although the chicken wasn't juicy, it wasn't dry either. Combined with all of the other ingredients, the sandwich was flavourful with different textures. The Buffalo Chicken Wrap was pretty standard, yet well-executed in general. It wasn't exactly spicy, but did feature plenty of crispy chicken with onions, cheese, lettuce and tomato. Again, this was study of different textures.
As mentioned, I had returned shortly after to try the Braised Lamb Shank with mashed potatoes and peas. The meat itself was quite nice being tender while still a touch firm. The accompanying braising liquid was rather thin and too mild-tasting though. The mash could've been creamier, but the pop of the sweet peas made me forget about it. Overall, I rather enjoyed my 2 visits to the recently revamped and rebranded One20 Public House. With the new menu and new chef, the food may not be perfect, but it is more than acceptable for this type of restaurant.
The Good:
- Decent eats
- Decent portions
- Okay pricing
The Bad:
- Decent eats, but don't expect Cactus Club quality
It goes without saying that convenience generally trumps everything else when you got the kiddies around. Sure, their cuisine repertoire has grown in the past few years, but really, when they are hungry and tired, we are not heading to adventurous eats. Although at the same time, I think my son is on the modified Paleo diet because all he eats is meat, but no veggies. Hence, we ended hitting up Congee Noodle Delight since we were in the area and really had no desire to think of anything else.
From all the options on the menu, we came to a consensus that the Minced Beef Congee would be the best choice (since my son would eat it). Well, it turned out to be a mistake as the hand-chopped beef was chewy and dry. As for the congee itself, the broth was semi-thick and remained as such until the end. It was very sweet though and the MSG really came through in the finish. To pay homage to its namesake, we also got the Wonton Noodles which featured 5 large all-shrimp wontons. Featuring large whole shrimp with a moderate amount of binding agents, the wontons were pretty good. There was a meaty snap to the filling that was mildly seasoned with a shrimpy sweetness. We found the noodles to be appealingly chewy while the soup could've used more salt as it was bordering on bland.
For something more substantial, we got the Curry Brisket with Rice. This was a fairly large portion featuring onions, peppers and soft cubed potatoes. The chunks of beef were fatty and tender where it practically melted on contact. Although there was a noticeable spiciness, the curry itself was not very flavourful and lacked curry taste. We also got the House Special Chow Mein that was prepared pretty much on point. The fried noodles were crispy while the centre of the dish sported softer noodles from the sauce. We found it to be overly mild though. As for the ingredients, the scallops, fish and shrimp were not overcooked. For the items that we tried, most were decent. However, there is definitely better out there and for a lot cheaper.
The Good:
- Okay service
- Decent eats
The Bad:
- Rather expensive for the area
Congrats to Miranda T on winning the $100.00 gift card! Please email me at admin@shermansfoodadventures.com to claim your prize!
We all know about the lineup that begins to build long before 5:00 at Vij's on 11th in Vancouver. I've been in that situation before, but in my mind, it's worth it. For those who don't get in, its next door neighbour, Rangoli, becomes the backup plan. Well Vij's will be in a new home on Cambie pretty soon while the space-challenged Rangoli will expand into the old space. Since Vij's is not open for lunch, Rangoli becomes the number one option for someone to dine on Vikram Vij's food (other than his food truck and My Shanti out in Surrey).
With that in mind, Sean and I met up for a revisit lunch at Rangoli on a beautiful sunny day. This was the perfect scenario to enjoy the tight patio seating in front. We started things off with the Savoury Chaat with wheat crisps with potatoes, sprouts, chutney & yogurt. We felt this was a substantial portion that ate actually quite heavy. Despite the wet ingredients, the wheat crisps remained crunchy to the end. On top, the chunks of potatoes were soft while still retaining some texture. We could taste a multitude of flavours including mint, coriander and spiciness. Next, we enjoyed the Split Pea, Lentil and Spinach Bharta with mogo fries and Bengali curry. As much as cassava fries can be dense and fibrous, the ones here were crunchy and not overly heavy. The combination of the purposefully spicy curry with the usual hits of cumin, turmeric and ginger was tempered by the smooth and soothing bharta.
Onto our mains, I went for the Portobello Mushroom and Red Bell Pepper Curry on paneer with beet salad & naan first. This was an aromatic and fulfilling dish despite being vegetarian. The meaty and tender mushrooms combined with the crumbly and light paneer which added body to the dish. The light creaminess of the curry as well as the muted spices allowed the mushroom and peppers to stand alone. Now onto something with meat, we had the Lamb in Coconut and Mustard Seed Curry. This was a winner with large chunks of tender and moist lamb. It was bathed in a curry that featured the aromatics of coconut as well as the slight pungency of the mustard seed. This was all balanced out by the usual spices (cumin and coriander) and the creamy coconut milk. As I've mentioned before, I don't understand the hard discs they pass off as naan here and at Vij's next door. The naan at My Shanti is so much better. Despite this, the food at Rangoli didn't disappoint by offering up trademark Vij's food.
The Good:
- Flavours on point as usual
- Well-prepared eats
The Bad:
- Tight seating
- Crappy naan
I was approached recently to test out the services of private Chef Dimitri Georges of Gaea Foods. Seeing how I wasn't going to be the only one testing out his wares, it seemed like a good idea to gather up everyone for one dinner at one location (which was my house). Therefore, we saw the likes of Sean, Joyce, Grace, Amy and Diana join me for dinner. Now before we get to the "meat" (will be ironic btw) of this post, Gaea specializes in healthier alternatives and even offers nutrition services.
We started off with the Eggplant with mint pesto and cashew cream. Thinly-sliced, while not crispy, the eggplant discs acted as the base for the canape. I found the pesto to be chunky, mild-tasting with only a hint of mint. Creamy and light, the cashew cream was aromatic and added a pleasing texture. Next, we had the Foamy Garden Pea Soup with basil and avocado cream. Texturally, the soup was appealing with a light airiness accented by the dollop of rich avocado cream. I felt the flavours were pretty muted, but there was a certain natural sweetness that went well with the basil.
From that, we moved onto an Arugula Salad with grapes, pistachios and tomatoes in a light vinaigrette. This was pretty straightforward and to be frank, not really something that showcased Chef Dimitri's repertoire and skill. I personally would've liked to see something cooked other than a salad that I could make myself. Onto our main dish, I was a little perplexed to find a large portion of Salmon Tartare on a bed on lentils du puy, topped with fresh micro greens. Okay, I love salmon tartare, but as a main, there was just to much of it. It was good though with buttery pieces of salmon lightly dressed with a balanced acidity. However, there were some improperly cut long pieces.
For dessert, we were served a Mini-Pumpkin Tart with a Chaga Hot Chocolate. I really liked the tart as it featured a firm and crunchy shell that was not overly sweet nor greasy. The pumpkin topping was creamy and not overly "pumpkin-tasting" while easy on the sugar. As for the hot chocolate, it was somewhat thick in consistency while easy on the sugar. There was a certain appealing aroma which could've been stronger. It fit the theme of the meal though as it didn't feel heavy nor unhealthy. Now therein lies an issue with this dinner. The food as a whole was decent and definitely healthy. If one was in the market for a healthy private chef, then Chef Dimitri is your man. In terms of wowing us, I guess he was behind the 8-ball from the start with a light and relatively nutritious meal. I applaud him for sticking true to his style and convictions, but it didn't hit any high notes personally. With that being said, he will cooked whatever a client desires, so maybe one might have a different experience depending on the type of cuisine.
The Good:
- Healthier alternative
- Chef Dimitri does everything for you, so you don't have to
The Bad:
- Our meal was too light and healthy in my opinion which left me wanting for more
*All food and services were complimentary*
Posts
Sometimes I wonder why I even bother playing golf at all. It is a game based on repetition and practice. So it is no surprise I suck since I only get out to play a few times a year. This time around, it took until September for me to hit the links. It may not even have happened if Costanza and Snake hadn't convinced me to join them for an early morning tee off time of 7:30am. I guess I shouldn't have played that 11:30pm hockey game the night before eh? Well after our round, we went searching for eats and ended up at a new spot called JoJu Tofu Hot Pot.
Costanza and I decided to share both the Marinated Tripe and Pig's Ear to start. Snake didn't want any part of it because I guess snakes don't eat tripe and ear? Well he was smart to decline because we found both to be pretty average, especially the tripe where there was a considerable amount of residual braising liquid that had gelatinized on the tripe. As for the ear, it was okay, but sliced a bit too thick for our liking. We also had the Chicken Nuggets which arrived in an alarmingly small portion. Despite its pale appearance, the exterior was lightly crispy and dusted with salt and pepper (batter seemed off though). The meat was succulent and cooked just enough.
For my main, I had the Original Fish Soup Hot Pot with bean thread noodle. I found the soup to be mildly spicy with a background sweetness. It wasn't bursting with fish or seafood flavour despite their presence within the noodles. As for the noodles, they were a bit soft for my liking. There wasn't a whole lot of seafood, but it could be forgiven since the dish cost under $8.00. Costanza ended up with the Fried Pork Chop on rice. As much as the panko coating was crispy, it slid off pretty easily. Furthermore, the pork was not seasoned enough where it tasted like plain ol' pork. It was tender though. He wasn't really all that impressed with the dish.
Snake opted for the Signature BBQ Meat with the same seemingly random accompaniments of spicy tofu, veggies and lightly fried egg. Moist and only slightly charred, the BBQ pork was dwarfed by the amount of rice and various items on the plate. Hence, the whole dish was lacking flavour. But it was large in portion size, especially for the low price of $7.75. For my drink, I had the Mango Slush which was icy and somewhat chunky. It did taste okay though with natural mango flavour while easy on the sugar. In the end, we didn't spend a whole lot of money for the amount of food on the table. Yet, something was just odd about the food. It was edible, but really that was it. Nothing special and definitely nothing I'm dying to try again. Now if you only had $10.00 in your pocket, you could get a filling meal here granted that you aren't picky.
