Ma Now Thai Kitchen

There was a time that I ate almost exclusively in Coquitlam...  Yes really.  I used to live there during my university days and it was the most convenient thing to do.  Naturally, this was pre-blog and my tastes have changed (generally for the better).  Since moving away from Coquitlam, I have only ventured back when it was convenient to or if there was something worth traveling for.  Otherwise, I've focused my energy on Burnaby and Vancouver.  However, Diana and I did travel out to Coquitlam (actually just into PoCo) because Hilda was raving about it.  As such, we met her for dinner to see for ourselves.

Located in the same strip mall as the Michael's, Ma Now sports a modern, clean and tasteful decor.  We felt comfortable there due to this as well as the friendly service.  We began our meal with the large order of the Chicken Satay.  The skewers boasted a good amount of marinated breast meat that was succulent and tender.  It was mildly seasoned where the heavy lifting was done by the accompanying peanut sauce.  For our obligatory curry, we chose the classic Green Curry with chicken.  This was a bit thinner than I would've liked, but it was not devoid of flavour though.  There was the mild aromatics of coconut milk along with some brininess and a surprising level of heat.  As suggested by Hilda, we chose mild and it was actually decently spicy.

We also ordered the Craving Cashew (Pad Med Ma Muang) with prawns as our stir-fried dish.  This was subjected to enough wok heat that the sugars caramelized and provided a good balance to the savouriness.  I found the veggies to be crisp and vibrant while completely seasoned.  The prawns were also flavourful while having a meaty snap.  This went well with the side of coconut rice.  Our last dish was the Pad Thai with chicken which was my personal favourite.  We asked for medium and it was probably more close to spicy at most other places.  That was good as that went well with the tang from the tamarind and sweetness of the palm sugar.  Once again, there was good caramelization going on. I gotta give it to Hilda as Ma Now Thai was a good suggestion.  Solid food with friendly service.

The Good:
- Clean and modern
- Friendly people
- Solid eats

The Bad:
- Maybe just into the pricier category (but not by much)

Old Xian's Food

Noodles.  Such a humble food, but oh-so-tasty when done right.  There is no shortage of places in Vancity to get them including Pho, TBN, Japchae, Udon, Ramen, Soba, Rice Noodles, Wonton Noodles, Pasta, Chow Mein, Laksa, Pad Thai, Mee Goreng and so on.  I could go on and on about it, but you get the idea.  One particular style of noodle that is gaining traction in the Lower Mainland has been Northern Chinese due to the influx of immigrants from China.  That was in the mind of Kaiser Soze as he suggested we meet up at Old Xian's Food on Kingsway for the aforementioned Northern Chinese cuisine.

Naturally, we started off with the Cold Noodles in Sesame Sauce which were actually not that cold (more like lukewarm).  Despite that, the quality of the noodles was top notch where the elasticity was on point.  They were on the thicker side, but the texture and mouth-feel was exactly spot on being chewy with a rebound while not doughy.  The spicy sesame dressing was flavourful, lightly spicy and aromatic.  Next up, we had their award-winning specialty being the Pita Bread Soaked in Lamb Soup.  With the smell of gamy lamb wafting from the broth, it tasted as good as it smelled.  There was a meatiness accented by just enough salt and sweetness.  The pieces of bread were semi-firm with an appealing bounce.  The large chunks of lamb were gelatinous and super tender where it practically melted in our mouths.

For our fried noodle dish, we went for the Cumin Beef with biang biang noodles.  If we rated the dish on the large sheets of noodle alone, it would be a 10 out of 10 due to the chewy and slippery texture.  However, the cumin beef mixture was a bit wet and clumpy.  Furthermore, the beef itself was a bit chewy and cut up into thin strips which meant they were on the drier side.  On the other hand, the ample cumin and caramelization from the wok heat did provide appealing hits of flavour.  To change it up, we go the Pork & Chive Dumplings in hot & sour broth.  I thought the vinegariness was on point where it accented the dumplings perfectly.  The dumplings themselves featured a tender and thin skin while the filling was tender and flavourful from the chives.

Lastly, we had the Spicy Cumin Lamb Burger which was pretty greasy from the stir-fry.  It was similar to the cumin beef except with gamy lamb that was appreciably more succulent.  The best part was the expertly grilled bread which was crispy, yet soft and chewy inside.  Although there were some minor things we'd like to see different with the food, the overall experience at Old Xian was good.  Loved the noodles and the accompanying flavours.  We will go back.

The Good:
- On point noodles
- Not lacking flavours
- Well-priced

The Bad:
- Service was responsive, but things like sharing utensils and refills of water were not automatic
- That parking lot...

Belgard Kitchen

Normally after Sunday hockey, we would hit up something like Dim Sum or noodles of some sort.  That is all fine and dandy, but the Asian food thing gets a bit repetitive (not hard to do in Vancity).  So I piped up and suggested we go for brunch at nearby Belgard Kitchen instead.  Hey, it is a Sunday and by the time we get out of the rink, the brunch rush is nearly over.  To ensure that we didn't have to wait (if there was a wait), I did an online reservation just in case.  On a side note, I'm not a huge fan of standing in line at a place that doesn't take resos...

I went for the Meatballs in aribbiata sauce that was definitely zesty with a background kick.  There was plenty of tang to go with it as well as being seasoned just enough while not interfering with the natural flavours.  I especially liked the chunks of cooked down tomato as it added texture and more zip.  As for the meatballs, they were tender and meaty.  They weren't aggressively seasoned which was fine as the sauce was the real star.  On top, the 2 poached free-range eggs were perfectly runny while sauced with a buttery Hollandaise. Served on the side was smashed potatoes topped with cheese.  These were fairly firm and slightly dry, but when dipped into the sauce, it worked.  Kaiser Soze went for the Breakfast Burger featuring a runny free-range egg.  The meat was meaty and tender while the egg yolk helped make things messy.  The bun was airy and light, but held up to the ingredients.

Juju ended up with the Sausage which was meaty and lean.  They were nicely grilled with char marks that also made things a bit smoky.  Again, the poached eggs were delicate and just right with runny yolks.  The light Hollandaise did not overwhelm anything, rather it provided a silky butteriness.  Underneath, we found the same potatoes that helped soak up the yolk and Hollandaise. Although the grilled bread on the side was appealing to look at, it was too hard.  Maybe it would've went better with the meatballs so to soak up the tasty sauce. Milhouse went for something light in the Gravlax on greens and potato.  This was light and rich at the same time due to the eggs and Hollandaise with the potato.  But the greens and buttery gravlax helped balance it out.  For a brunch service, Belgard Kitchen did a relatively decent job all boxed up in a wonderful dining space.  Some of the sides could've been better though.

The Good:
- Beautiful space
- Generally good eats
- Good service

The Bad:
- The sides were a bit weak

Brix & Mortar

Awhile back, Miss Y and I tried out George Restaurant in Yaletown, which was an extension of Brix located above it on Homer.  Well, they did away with George and renamed the whole thing Brix & Mortar (nice play on words).  So instead of 2 separate restaurants, we now have one with the top level often being rented out for private events such as weddings.  We decided to check out the "new" arrangement with Costanza and Elaine (for her birthday).

Starting us off was a couple of salads including the Orange & Fennel with smoked yogurt, house cured duck prosciutto, Banyuls vinaigrette and walnuts.  This was a refreshing and lightly dressed concoction that was brightly crunchy.  The sweet and acidic notes were balanced off by the salty prosciutto.  The earthy beets added another level of tang while the yogurt was also tangy with a light smokiness.  Next up was the Spinach & Rocket Salad with warmed truffle & bacon vinaigrette, focaccia crumble, frisée and poached free range egg.  This was completely different in texture than the previous salad due to the wilted greens from the warm ingredients.  The truffle was pretty strong while the bacon was meaty and salty.  There was a hit of pepperiness to go with the very mild acidity.  Loved the creamy egg as it caressed each leaf with a nice silkiness.

Onto my favourite appy, the Humboldt Squid was tossed in grilled & tossed with gai lan in a ginger soy glaze.   Fairly large in size, the pieces of squid were tender with an appealing chewiness.  There was a wonderful mouth-feel as I ate it.  The glaze was savoury with a certain acidity and Earthiness.  Lastly, it was accented by some spiciness.  It was very complimentary without overwhelming the squid.  Taking up much of the plate, the gai lan was crunchy and vibrant.  I wasn't a huge fan of the Fresh Steamed Mussels as they were pretty ordinary.  They were very briny with a huge hit of the sea though.  As for the broth, it consisted of white wine, house bacon, crushed chilies and cherry tomato.  This sounded great, but in the end, all I tasted was pepper and tanginess.

Onto our mains, I ended up with the best of the bunch with a sous-vide and subsequently grilled Gelderman Farms Pork Chop with Korean barbeque marinade, kimchi fried rice and grilled scallions.  Due to its preparation, the pork was super moist and succulent.  Usually, anything sous-vide can have a "boiled" quality, but this was not as the balanced sear on the outside helped build flavour and caramelization.  The spicy gochujang was a nice compliment while the kimchi fried rice was a little soggy.  It wasn't devoid of flavour though as it was loaded with tangy and richly spiced kimchi.  Elaine had our least favourite dish with the Vancouver Island Ling Cod with fresh torn herb rice, carrot & ginger purée and coarse chimmichurri.  There wasn't anything inherently wrong with the preparation as the fish was flaky and soft, but there was a lack of impact, even from the list of ingredients.

Costanza went for the Brome Lake Duck Breast brushed with Sorghum and accompanied by chorizo sausage & cornbread sauté and juniper pickled peaches.  This was my second favourite item partly due to my love for duck.  It was prepared properly though being medium.  It was tender and mildly seasoned with the benefit from the savoury sausage and tart peaches.  Having something a bit different than the rest of us, Viv had the Pork Cheek Tagliatelle with Gelderman Farms confit pork cheek and garlic with poached egg & pickled shimeji.  This was fairly creamy pasta with a definite garlic hit as well as the light tartness of the mushrooms.  I found the pasta to be fairly al dente while the modest amount of pork cheek was a touch dry.  Considering its location in Yaletown combined with fairly well-executed eats, the prices at Brix & Mortar are quite reasonable.  I would come back.

The Good:
- Reasonably-priced for Yaletown
- Generally good eats
- Attentive service

The Bad:
- We enjoyed the food, but some dishes could've used further refinement
- Not specific to this restaurant, but parking is both expensive and scare in the area

Butcher's Block BBQ

For those who live in the North Burnaby and surrounding areas, the sight of Burger's Etc... has been a constant on the corner of East Hastings & Gilmore.  For me, they served up great burgers with some BBQ on the side (at least that was my opinion).  That wasn't really only my opinion as it topped a TV poll as well.  On the topic of TV, even the owner even made it onto Love It or List It!  Then one day, I noticed a name change.  Now known as Butcher's Block BBQ, the place is still under the same ownership, but they have put all of the restaurant's focus on BBQ (no more burgers!).

Juju was a bit disappointed with the exclusion and in protest, only went for an order of Chicken Wings.  Well that and he wasn't very hungry since he had a BBQ to go to afterwards (the boy can eat!).  These were decent for non-fried wings as they skin was fairly well-rendered and lightly charred.  The meat wasn't succulent per se, but they weren't dry either.  That also might've had to do with the sauce being served on the side too.  Kaiser Soze went for the lunch platter consisting of Pulled Pork and Ribs with fries and coleslaw.  As much as the pulled pork was not super moist, the amount of BBQ sauce helped in that regard.  I did like how it wasn't soaked in grease, which typically happens when pulled pork is sitting its own juices.

For myself, I also had the platter, but with Beef Brisket and Ribs along with fries, coleslaw and chipotle mayo.  We must've gotten lucky because the brisket was on point.  It was fatty, succulent and tender.  The smokiness was a bit understated though.  It went well with the tangy and smoky BBQ sauce.  As for the ribs, they were firm, yet still tender with only a small hint of smokiness.  They were well-seasoned with rub and only need a minimal amount of BBQ sauce.  Overall, we thought the BBQ was more than acceptable, especially in Burnaby.  Too bad they don't have burgers anymore...

The Good:
- Decent value
- Decent eats
- Decent service

The Bad:
- Could've been smokier
- We didn't have the chicken, but was told to stay away from the table beside us (LOL)

Mid-Autumn Festival Dinner @ Western Lake

Here I am again at Western Lake...  It seems a bit familiar doesn't it?  Well, it shouldn't be a surprise since it has been a long-time favourite of mine.  Yes, there are those who will point out there is better, but they are not considering the fact that Western Lake arguably puts out the best food for the price.  It isn't cheap, but there is no denying that the prices are extremely reasonable for the quantity and quality.  Recently, I was invited along with a host of other forms of media for a mid-Autumn Festival Dinner featuring king crab.  They didn't have to ask twice...

The classic Peking Duck hit the table first with the usual accompaniments of steamed crepes, hoisin sauce, cucumber and spring onion.  Nicely lacquered in a rich shade of red, the fairly rendered skin was crispy and light.  Most pieces featured some meat attached which made each wrap more hearty.  Served underneath was a bevy of shrimp chips that were freshly fried, hence they weren't stale.   Arriving next was the usual 2nd course of Duck Lettuce Wrap.  This featured a good ratio of tender duck with crunchy veggies.  I liked how it was easy on the grease while mildly seasoned.  Some might've found this slightly bland, but with hoisin sauce added to the wrap, everything was good.  Although a bit wet, the lettuce was prepped properly in large cups.

It didn't take long for the Steamed King Crab Legs with a plethora of minced garlic and a sprinkle of green onion to arrive.  Although seemingly a simple dish, it was prepared expertly.  The plump meat was fluffy and juicy with the natural sweetness and slight brininess of king crab.  Of course, the amount of garlic on top added plenty of aromatics and a huge dose of bad breath.  But I'm sure no one minded that in the least.  Our 3rd course from the Peking Duck was the Duck & Bean Sprout Soup.  Normally, we would find shiitake mushrooms and dried fish maw here, but due to a dietary restriction of one of the guests, these were omitted.  This was very unfortunate because the result was a bland and uninteresting soup.  There was plenty of julienned duck as well as crunchy sprouts but the flavours were one-note and texturally wasn't interesting.

Back to the king crab, the body meat was prepared 2-ways with the first being King Crab in Supreme Soy Sauce with rice cake.  This was as savoury as it was described and appeared.  There was a rich saltiness to it that wasn't overwhelming as there was a regulating sweetness.  The rice cakes were chewy and helped soak up the flavours.  As for the crab itself, it was fluffy and well-seasoned.  The second dish was Spicy King Crab with vermicelli.  It was also exactly as described with a noted heat as well as some brininess from the dried shrimp.  Again, the crab was fluffy with a mild saltiness and the aforementioned spice.  Piled high, the vermicelli was chewy and appealingly dry.

Off to some veggies, we had the Dried Scallops Braised Pea Shoots with enoki mushrooms. Exhibiting proper wok heat, the dish was not subjected to much moisture at the bottom of the plate.  Hence, the pea shoots were crunchy while still cooked all-the-way-through.  Some remarked that the oyster-based sauce was too salty, but for me at least, it was perfect.  The pea shoots themselves were not aggressively seasoned, therefore, the salty brininess of the sauce was needed.  One of my favourite dishes that was not king crab was the Beef Tenderloin with deep fried milk.  The little chunks of meat were tender and packed with flavour included a balanced salty sweetness giving way to black pepper.  Underneath, we found crunchy celery.  As for the fried milk, it was tasty, but the crunchy batter could've been thinner.

Another solid offering was the Sauteed and Deep Fried Sole Fillet with broccoli.  I personally preferred the sauteed fish since it was buttery and tender.  It featured a thin coating of flavourful starch-thickened sauce.  It wasn't as if the fried sole wasn't good either.  Underneath the crunchy batter, the fish was equally flaky and moist.  Even the broccoli was on point being crunchy and vibrant.  Onto the 3rd course of King Crab, we had the Egg White Fried Rice with dried scallops (and a bit of crab).  The rice was chewy and nutty with enough wok heat.  I personally enjoyed the fried dried scallops as it added both texture and aromatics to the rice.

The rice was good, but the Tossed Yee Mein with crab and garlic sauce was money.  It sported al dente chewy noodles (generally difficult with this type of noodle) that were completely spiked with the leftover garlic crab protein from the steamed legs.  It was briny, sweet and garlicky.  For dessert, we were served moon cakes and a Baked Tapioca Pudding with lotus paste and topped with a sweet crust (think pineapple bun).  This was fairly sweet, but not overly so as most of it was due to the lotus paste.  Texture were good being soft while still holding its shape when cut and picked up.  Overall, this was a pretty fulfilling and varied mid-autumn festival dinner featuring king crab.  It is available for 6 or 10 people and only until October 8th.

*All food and beverages were complimentary*

The Good:
- Well-executed dishes
- Good variety

The Bad:
- Soup was plain, but that was due to the unfortunate dietary concerns of a guest

Rad Tea Room

Vancouver needs another bubble tea joint as much as it needs more exotic cars with "N" decals.  But they seem to open up regularly and people flock to them like it is still a new thing.  To be fair, some of them are pretty good and help up the bubble tea (or boba as they like to say in the States) game here in the Lower Mainland.  It has been nice to see the popularization of customizing drinks where one could choose the sugar content as well as the amount of ice.  But to me, even at 1/2 sweet, some places are still pretty sugary.  At 100% sweet, they are not even drinkable in my personal opinion (re: Wintermelon at Gong Cha).  So when I was invited to check out Rad Tea Room by Diana, I was curious to see what they had to offer that was different than the rest of the competition.

Right off the bat, the location threw me for a loop as it resides underground in the Granville Street Skytrain station.  Despite this, the room was inviting and well-lit.  Before we got to the drinks, we sampled 2 versions of their Waffles.  The first came with Matcha Cream and the second was Lavender Chocolate.  I thought the light and airy matcha cream was spot on in terms of taste with a strong enough flavour without being overly bitter.  It was purposefully sweet as well.  The lavender was definitely impactful, but the dark chocolate helped balance it off so it wasn't too floral.  I thought the waffles were decent, but a touch dense.  Onto the drinks, I tried the Mango Frappe first and it was literally like drinking a mango.  This was due to the ample amount of fruity bits of mango as well as the sweet and aromatic taste of the slush itself.  I thought it could've been blended even smoother though as there was some icy bits.

Next up, I sampled a trio of teas including the Classic, Oolong Milk Tea and Lavender.  Made with black tea, the classic was more robust and rich compared to the milder and more floral notes.  Both were more tea-focused in flavour where the milkiness was light and not pronounced.  The sweetness level (at default) was very moderate where it allowed the tea flavours to really shine.  This would be equal to 30% sugar at most other places in town.  Personally, I prefer this kind of milk tea but I can see some who might consider not creamy or sweet enough.  It is purely subjective.  I do know that I wasn't a fan of the Lavender, not because it wasn't good, it was just too floral for me.  This is also a personal preference, so don't take my word for it if you like lavender.

Atop the drink tower we made for an IG pic (of course we did), there was the Wintermelon Tea Cap that was reminiscent of the signature drink at Gong Cha.  However, unlike the one at Gong Cha, this was drinkable.  It was only purposefully sweet with a caramel finish and I could actually taste the subtle flavour of the wintermelon.  I found the one at Gong Cha far too sweet and impossible to finish.  Something lighter and fruitier was the Strawberry Tea Mocktail which was fizzy and refreshing.  I appreciated that it tasted like strawberries rather than a candied-version.  Also, it followed the theme as being mildly sweet (actually not sweet at all).  As you can see, I'm biased towards drinks that are naturally flavoured and do not rely on sugar.  Hence, for me at least, Rad Tea would be my first choice in Vancity.  Only issue is it is nowhere close to me!

*All food and beverages were complimentary*

The Good:
- Quality tea
- Not watered-down and tastes like it is supposed to
- Not too sweet (even for default)

The Bad:
- Not the most accessible location if you aren't skytraining it
- Some might find it not sweet enough (but you can just add for more sugar)