skip to main |
skip to sidebar
When I first tried Beijiang Restaurant out on Kingsway near Joyce, I initially thought it was located in Richmond. Apparently, they had moved from Richmond into Vancouver. I came away from that tasting impressed with the quality and execution of the food. Fast forward a year later and I was once again invited to a tasting. After a quick google search, I was confused (not hard to do) since it now showed it was in Richmond again, albeit at at different spot. Well, no wonder, as they moved again right into the old Good Eat location.
For this meal, we started off with the Dragon Salad consisting of green, yellow and red peppers, onions and tomato. It was dressed with a tangy vinagrette that was more vinegary than anything else. Hence, the salad was bright and appetizing. Personally, I'm not a huge fan of raw peppers, so it wasn't my thing. I'm sure it was totally fine as the veggies were crisp and vibrant. Next, we had the Dapanji Chicken. This was a large serving of Xinjiang style braised chicken and potatoes served with house-made noodles. Nicely balanced, the sauce was mildly spicy with plenty of savoury flavours. We thought there was bit a less cumin than last time. The sweetness and succulence of the chicken made the dish as well as the oil-blanched potatoes as they soaked up the sauce. The same could be said about the chewy noodles as they were pretty tasty as well.
Moving on, we had the Stir-Fried Lamb Shoulder with fried buns. I found the lamb tender and well-prepared. It was immersed in a considerable amount of sauce that was on the greasier side. There was some good flavours going on with sweet onions and peppers. The golden brown fried mantou were soft on the inside while crispy on the outside. Once again, they could've let the buns sit on a paper towel for a bit to soak up the residual oil. The most interesting and tastiest dish was the Cumin Lamb Skewers grilled on actual twigs. Hence, there was a natural and appealing smoky woodiness to the meat. It was tender and succulent with a nice crispy exterior. Loved the ample cumin, but we could've used even more!
Our last savoury dish was the Scorpion Lamb Bone Hot Pot which was overflowing with large neck bones. Depending on the piece, some had a good amount of tender meat while others were a bit dry due to having less meat. Lots of flavour going on with a noted spiciness as well as cumin again and numbing Szechuan peppercorns. Reminded me a little of the nearby Lamb Hot Pot and their fabulous lamb bones. To finish off, they prepared fresh-made noodles in the residual broth. This was delicious texturally and of course it soaked up the wealth of flavours. For dessert, we had the Sugar-Filled Sesame Pastries. These were flaky and light with a mildly sweet filling. Overall, this was pretty similar to meal we had at the Vancouver location where the food was tasty and unique. They could ease up on the oil though.
*All food was complimentary*
The Good:
- Unique dishes and flavours
- Well-portioned
The Bad:
- Fairly greasy
Alright, if you are confused as to why I'm writing about a random Starbucks location, don't be. No, I haven't suddenly committed this blog into covering the best chain restaurants and fast food outlets in town (although that could be quite useful in its own right). Rather, similar to the Starbucks Reserve on Main Street in Vancouver, the River Rock Starbucks serves beer and wine as well as made-in-house food (by the hotel kitchen). Yes, this Starbucks is remarkably different than any other location in B.C. and in Canada for all that matters. I was recently invited to check it out along with some other foodies.
As mentioned, one can sip on coffee, lattes and fraps at this Starbucks much like any other. However, there is an array of Wine and Beer options as well. On the bar menu, one can choose from 3 reds and 3 whites as well as a sparkling wine (all 6 oz. servings and from BC). There are 6 beer options at $7.00 each with all of them hailing from BC as well. You can see all of the selections on the online menu.
Onto the other unique feature of this Starbucks, we sampled some of the food choices including Shrimp Gyoza. Yes, you read right, they have gyozas... But unlike many restaurants (even Japanese ones), these were not frozen. Instead, they were made in-house. This was evident with the chewy and thin dumpling skin that was fried up nicely. Inside, the shrimp filling with veggies and chives was a bit loose, yet still buttery tender and mildly-seasoned. The side of tangy and sweet soy sake dip added the necessary flavours. I've tried the Baked Artichoke Dip before at the Curve Lounge, so it was familiar to me. That was a good thing as it was light, fluffy and cheesy with sweet pops from the corn. As evidenced in the picture, the portion size was downright huge.
My favourite items were the flatbreads, in particular, the Veronese Flatbread topped with prosciutto crudo, sundried tomato, artichoke hearts and goat cheese. With a firm crunch consistent throughout, the flatbread was a nice compliment to the wine. The combination of the nutty saltiness of the prosciutto coupled with the tang of the sundried tomato created a wealth and layers of flavour. The cheese added some creaminess and moisture to the deal. As for the second flatbread (Pugliese), it consisted of pickled red onions, roasted mixed mushrooms, sundried tomato pesto and basil. This was more mild since there wasn't large pieces of sundried tomato. However, it still tasted great with the woodsiness of the mushrooms and aromatics from the pesto and basil.
If one wanted something heartier, the last item available on the menu was Mac & Cheese with double-smoked bacon, gruyere, mozzarella and cream sauce. Again, this was a fairly large portion that was saucy and cheesy. Even with that, the noodles were still firm and al dente. I thought the bacon was necessary as it added a smoky saltiness since the cheeses were definitely on the milder side. As a bonus, we got to try Starbuck's popular Sous-Vide Egg Bites in both flavours (Roasted Red Pepper and Bacon & Gruyere). These were fluffy and airy while lightly seasoned. With that being said, the bacon and gruyere version had more pop in terms of aromatics and saltiness. So there you have it, a very different Starbucks that offers up the usuals along with booze and some snacks to go with it.
*All food and beverages were complimentary*
The Good:
- Beer & wine options
- Reasonably-priced snacks
The Bad:
- Size of the Starbucks doesn't really allow for lingering, which may be an issue if you have beer, wine and snacks
I've talked ad nauseam about how businesses have to set themselves apart when there is far too much competition in the marketplace. If one just does the same and expects people to remember them, then that is really a stretch. So let's talk bubble tea. Merely dismissed as a fad earlier on, this seemingly simple drink is here to stay. You'd think with all of the various options available, there wouldn't be anymore opening up. But it seems like a new one, whether it be a chain or independent, throw their hats into the ring monthly. Remember when I said one must stand out amongst the trees? Well, T-Go Tea offers up quality individual bagged premium teas to create a consistent product. They even have Teapresso machines to further refine the product.
I was recently invited to sample some of their new flavours including the Honey Aloe Green Tea. As expected, the aloe added a floral quality that was pronounced but was balanced off by the sweetness of honey and the slight bitterness of the green tea. All of the flavours seemed harmonious rather than one being stronger than the other. On that note, the sugar content was just about right. Right beside it in the picture was something completely different being the purple-coloured Diamond Purple Rice with cubes of milk (which are supposed to represent the diamonds). This was lighter than it appeared with purple rice hence the slight nuttiness. Of course it was also milky and lightly sweet.
One of the more surprising drinks was the Sea Salt Assam Black Tea (left drink in the picture). The intensity of the sweetness was actually enhanced by the salt (in a salted caramel like manner). Hence, there was caramel-like finish that was smooth, rich and full-of-depth. The drink was creamy and silky. Since they use individual tea bags with a press at T-Go, I'm not sure if it was psychological or not, but the tea flavour in the Toasted Oolong Tea Latte was pronounced with a nice finish. I guess the fact they toasted it added a certain nuttiness as well. There was an option to use fresh milk hence this one was mildly milky. That let the tea stand on its own.
The next 2 included the Honey Plum Tea. and Oreo Cookie Blizzard Smoothie. As for the honey plum tea, it wasn't overly sweet, so the light tang and bitterness was able to come to the forefront. It was slightly aromatic and lightly floral. The pearls in both drinks were appealingly chewy with a nice mouth-feel with a touch of sweetness. Yes, the Oreo smoothie wasn't going to win any diet beverage awards, but it was good nonetheless. It was creamy with the distinct taste of Oreo cookies. Surprisingly, it wasn't crazy sweet nor too rich. Hence, one could drink this with a little less guilt?
Onto the last 2 drinks, we had the Avocado Goodness Smoothie and Sweet Peaches Smoothie. Naturally, they were presented rather attractively without their lids, but hey, it made a good picture right? Well, truth be told, they drank as good as they photographed. The avocado was actually made with almond milk, so those who have lactose-intolerances can rejoice. It was pretty creamy like ice cream and not notably sweet. There was a slight almond milk aftertaste though. The sweet peach was refreshing as expected and lightly floral. It tasted like peach and was blended smooth (as a smoothie should be). Overall, I enjoyed the drinks at T-Go Tea where they have done a good job at being a bit more unique than the regular.
*All beverages were complimentary*
The Good:
- Individual tea bags ensure consistency and flavour
- Easy on the sugar
- Some unique flavours and many options
The Bad:
- Not much to critique about the product, but the parking situation can be difficult at peak hours
- Not much seating
Awhile back, I was invited to participate in the Six O Pho Challenge at Dundas Eat + Drink. Prior to that, I had noticed they had re-branded from a fish & chip joint (still available) to a mainly Vietnamese eatery with a few twists. Even though I was busy trying to scoff down all the pho I could handle, I did notice it was quite good with quality meats and a clean broth. Well, we were invited back to try some of their other offerings (in particular, their new vegan dishes), where we didn't have to do any eating challenges.
For this tasting, they wanted to introduce some of their vegan offerings. Naturally, I was skeptical at first, but after trying the first few dishes, I was impressed. The usual issue is that vegan or even vegetarian food can sometimes be bland, but they really developed some good flavours here. The garlic, ginger and fried shallot dressing for the Kale Salad was very impactful and in fact, with the copious amount of raw garlic, was very sharp and spicy. The fried tofu was nicely crispy and added a "meatiness" to the salad. They were also successful in creating a great tasting Vegan Curry where the spice level was medium while the aromatic coconut milk gave the sauce body the depth. Yes, there was no meat, but the chunky, not overdone, veggies were robust and filling.
The next 2 offerings were the Vegan Pho and Vegan Bao. Of course, it is always a challenge to develop umaminess when using just veggies for a broth. I would say it was definitely clean and naturally sweet. I detected some depth possibly from mushrooms. However, it was definitely lighter due to the lack of meat, bones and marrow. Regardless, I can see someone who is vegetarian or vegan being happy with this. Stuffed with veggies, red onions and a seasoned tofu crumble, the bao were not devoid of ingredients. Hence, it was a messy to eat, but that was a positive (you want things overflowing!). The bao itself was warm and soft even though it sat a bit while we took photos. The veggies were still vibrant while the tofu crumble was flavourful.
Our last vegan dish was the Vegan Pad Thai and we transitioned to meat with the Deep Fried Wontons. The Pad Thai was appealing in colour and subjected to enough wok heat for caramelization. The noodles were chewy while the veggies were still crisp including the raw sprouts. With a squeeze of lime, there was a nice tangy and sweet balance while the savouriness was there too. I wished there was some ground peanuts, since something seemed to be missing (and it wasn't the meat either), but most store-bought peanuts have been processed and may not be considered vegan. I enjoyed the wontons as the skins were fried up beautifully being lightly crispy moist and tender filling, which mean it was rather soft. The side of dipping sauce was tangy and spicy.
Onto a soupy item, we had the Pho Sate featuring a spicy broth that was nicely balanced in terms of saltiness and sweetness. I thought the spice level was somewhere between mild and medium, but I can handle spice, so interpret this accordingly. The noodles were still chewy despite sitting in the broth for quite some time as we took pictures. There was a decent amount of sliced beef within the broth where it was more natural in texture indicating that it had not been subjected to tenderizers. Served on a sizzling cast iron plate, the Shaken Beef (Luc Lac Beef) was meaty in texture, yet ultimately tender. It was nicely seared and mildly seasoned. The accompanying veggies were caramelized and sweet.
One of my favourite items was the veritable Lemongrass Chicken on Rice. This was a good portion consisting of chewy rice that was on the drier side, however, that was perfect since we drizzled the nuoc cham on top. Thick and well-portioned, the deboned chicken thigh was nicely charred and caramelized. It was properly marinated where the aromatic lemongrass and savoury components had penetrated the meat. Furthermore, that resulted in a succulent and tender texture. One of the more unique items was the Asia Burger served with fries and sriracha aioli. Well, the burger ate very much like most other versions, but it was a very good one though. The patty was super moist and thick with the benefit of onions inside. The brioche bun was soft, but held up to the wet ingredients including the sunny side egg.
Onto our last 2 items, we had the Dundas Platter consisting of spring roll, salad roll, chicken and beef satay, cassava fries and sauces. Taking nothing away from the rest of the items, my favourite part of the platter was the crispy cassava fries. These were crispy while soft and dense. Loved it with the sriracha mayo. The salad roll was solid too being tightly wrapped with on point textures. The satays were well-seasoned and grilled where there was a smokiness in addition to caramelization. The most creative dish was the Dungeness Dundas Nachos featuring fried wonton skins topped with crab, creamy Japanese mayo, chives and onions. Light and crispy, the wonton skins were loaded with enough ingredients for impact including a decent amount of crab.
Of course we have to talk about the Pho right? Well, I went back and tried a normal-sized bowl rather than the enormous challenge portion. This way, I could enjoy it for its clean broth that was mild-tasting with a touch of meatiness. The conservative amount of sodium and lack of MSG made the healthy-tasting. I found the noodles to be chewy and not clumpy while the meats were tender and well-portioned. In addition to repeating the same dishes as above, I got a new one in the Dundas Spiced Wings (garlic butter flavour). These were crispy with rendered skin with a seasoned batter. The meat was succulent and juicy while the flavours were fairly mild. So from sampling almost all of the menu from several visits, I can confidently say that Dundas Eat + Drink produces some pretty solid eats at reasonable prices. This will probably be added to my regular rotation.
*Most food was complimentary*
The Good:
- All around good eats
- Reasonable pricing
- Nice people
The Bad:
- If busy, seating is at a premium
- Parking lot rather narrow (for those who are parking challenged... LOL)
Not to repeat myself once again (but I'll do it anyways), but when people claim that Vancouver has a diverse eats, I would like to disagree. Yes, it is true we have a wealth of Asian cuisine (and very good I might add), however, we aren't very diverse beyond that. In fact, we have a lack of everything else including Latin eats. We do have some Mexican restaurants, where only some of them are even remotely authentic and/or good. All the other Central/South American countries are either poorly or not even represented in the Vancouver food scene.
So when Hilda suggested that Diana and I meet up at the newly opened Polito's Latin Café on the Coquitlam/PoCo border, we were both intrigued and excited. We started off with some Papusas including the Revuelta (with pork, beans, cheese and sweet pepper) and the Queso (with cheese & zucchini). Unlike some versions I've had in the past, these were not heavy nor greasy. They were fairly "light" for a papusa. Naturally, I personally enjoyed the meat version more as there was more inherent robust flavour. Loved the cheese in both as they were not the greasy North American type. These were served with a side of spicy slaw and a mild tomato sauce. There was no doubt that the crunchy and spiced slaw helped elevate the impact of the dish.
Next up, we moved onto some Tacos including Al Pastor, Carne Asada, Pollo and Veggie. These were neatly constructed and appealing in appearance. Sometimes, Tacos don't look so pretty, but these were good. I thought the Pollo (pulled chicken, cilantro, cream & pico de gallo) was the best of the bunch as it was well-seasoned while being sufficiently tender. Although it looked dry, it really wasn't. I found the meats in both the carne asada and al pastor to be on the drier side, but that is pretty much par for the course with these 2 types of meats. They were still good though with nice caramelization and meatiness. The veggie was surprisingly good especially with the addition of caramelized plantain.
Onto the bigger plates, we tried the Bandeja Polito's with well-done chopped rib eye steak, beans, rice topped with a fried egg, maduro fried plantain, guacamole and pico de gallo. With similar elements as a cheesesteak, the meat was crispy and well-seared. Hence, there was a smoky caramelized flavour. This would've went well with a hand-made tortilla (add $1.00). We also had the Mar Y Tierra with a marinated skirt steak topped with grilled prawns. On the side, there was rice, black beans and pico de gallo. The steak itself was not super tender, but I found it sufficient and still tasty.
As for our desserts, we had the Tres Leche and Chocolate Flan. They looked rather ordinary, but man, they were very good. Light and fluffy, the tres leche cake was purposefully sweet (sometimes, this dessert is too sweet). The flan was nicely smokey and caramelized where it sat atop a moist chocolately cake. As you can tell, we enjoyed our meal at Polito's. Sure, some things could've been a bit better, but overall, the food was appealing and definitely a nice break from all the Asian food we eat all the time (yes, #firstworldproblems).
The Good:
- Super friendly people
- Quality food
- Love those desserts
The Bad:
- Meats could be a bit more tender and moist
- Menu could be larger
For the last 5 years or so, the hot pot scene in Vancouver has both expanded and changed significantly. At one point, we found the usual Cantonese-style with mild-tasting broth and the typical meats. However, we have seen an increasing number Szechuan-style hot pot restaurants. Prices have gone up while the soup bases have become spicier. We've also seen more deluxe ingredients such as wagyu beef and various forms of live seafood become the norm. Moreover, when once upon a time where the only condiments available were soy sauce and satay sauce, we now have several options found at self-serve sauce bars. An example of such an establishment is Liushiyou Hot Pot on Kingsway in Burnaby.
The first thing I noticed upon walking into Liuyishou was the enormous and impressive Sauce Bar. In addition to the usual soy, sesame sauce, satay and hot sauces, there were some interesting ones such as preserved bean curd, mushroom paste and spiced vinegar. Atop of the bar was a selection of small appies/snacks and also fruit for dessert. For comparison, most other hot pot joints only offer up a few options that included soy, vinegar, hot sauce and satay sauce.
Starting February 26th to March 2nd, Liuyishou celebrates Hot Pot Week by offering up a Chinese New Year's special menu presented by Vancouver Gourmet Tours. This deal includes specialty hotpot soup base, sauce bar with 20+ options, unlimited appetizer dishes and fresh fruit. A selection of 20+ choices of hotpot ingredients including: premium meats & seafood, handmade meatballs, chongqing specialty food, vegetable platter, mixed mushroom platter, handmade noodles or golden mantou buns, Chongqing classic dessert and Red Truck Craft Beer (Greater Vancouver locations only) or non-alcoholic specialty beverage. All this can be had for $68 for 2 people and $120 for 4 (plus Eventbrite fees). The spicy butter cow and Wagyu beef (rectangle plate) are an extra charge.
I was invited along with others to sample this special meal and it didn't disappoint. First off, the spicy half of the hot pot was nicely balanced with an aromatic heat. It wasn't "burn-your-tongue" hot but I'm personally not a fan of that anyways. As for the non-spicy broth, it was flavourful without being salty. One of the best items was the Hand-Made Shrimp Paste. Buttery, bouncy and sweet, this was head and shoulders above the frozen type and one of the best fresh meatballs I've had in awhile. Another highlight was the House Special Green Bean Starch Noodles. They didn't look like much on the plate, but once cooked through (took awhile), they were slippery and chewy with an appealing mouth-feel. Not to be outdone, the Marbled Beef was tender, buttery and extra-tasty when cooked in the spicy broth. With the aromatic fat coating each slice of beef, it was indeed a sinful treat. All-in-all, a pretty good introduction to Liuyishou and with the special menu, you could get to try it for a reasonable price as well.
*All food and beverages were complimentary*
The Good:
- Big sauce bar
- Quality ingredients
- Flavourful broth
The Bad:
- Can be pricier than the AYCE options (but the quality is better too)
I've said it over and over again, the burbs do not get any love when it comes to good eats. Not don't get me wrong, there are some gems to be found and of course there are plenty of chain restaurants around, but in general, the most trendy destination restaurants reside in Vancouver (specifically Downtown). However, things are slowly changing as we see many of the same clientele who once called Vancouver their home moving out to the burbs. Count me as one of them since I used to live in Yaletown and now I'm nowhere near the action as I once was. So when I found out that Bin 941 opened up a location in Coquitlam called Bin 100, I had to check it out.
We actually came for lunch prior to watching Star Wars: The Last Jedi with the kiddies. We began with the Chacuterie sporting grilled pork chorizo, duck terrine with grand marnier, Argentinian salami, marinated bocconcini, olives, mustard, pickles and grilled focaccia. This was pretty straightforward, yet tasty nonetheless. The bread was fantastic being soft with a nice drizzle of chorizo and basil oil. The duck terrine was meaty and aromatic while the fatty chorizo was slightly spicy and smoky. Next up was their signature mountain of shoe-string Pomme Frites drizzled with balsamic glaze and served with a side of truffle tyme aioli. Akin to Hickory Sticks but of course way better, these were crispy, well-seasoned and the beneficiary of the sweet sticky and slightly tart balsamic.
Onto our veggie dish of the meal (although the pomme frites could've been considered that too...), we had the golden fried Cauliflower with zatar, pomegranate molasses and pine nuts. Naturally with the zatar, the dish had a Middle-Eastern flavour to it where there was a touch of spice to go with an equal amount of acidity and sweetness. Loved how the cauliflower was fully-cooked without losing its crunch and bite. Neatly plated with spiced chicharones, we had the Scallops and Pork Belly with apple glaze atop scallion sour cream. Both proteins were on point where the scallops were buttery with a nice sear while the fatty pork belly was soft and required very little effort to break down. With the apple glaze, there was definitely some sweetness to go with the tang from the sour cream.
One of my favourites was the Beef Wellington featuring AAA tenderloin in a mushroom and red pepper crust wrapped in phyllo. Underneath, there was a confit garlic mash surrounded by a marsala jus. Tender and well-seasoned, the tenderloin was a beautiful medium-rare. On the outside, the phyllo was crispy and stayed so despite the moisture. Not merely a side, the mash was smooth and garlicky. Bringing it all together was the jus that was meaty and full-of-depth. Our last dish was the Honey Glazed Duck with potato goat cheese hash and marsala cherry jus. This was our least favourite as the duck was a bit dry and overdone. Furthermore, the skin was not crispy nor rendered enough. The jus was fantastic though having a rich sweetness and a background tang. As you can see, the food at Bin 100 was not far from the original Bin 941. This is fantastic news to people who want some legit tapas, but didn't want to travel into Downtown.
The Good:
- Downtown eats in a strip mall in Coquitlam
- Solid eats
- Spacious seating
The Bad:
- Can get pricey if you order alot
- Doesn't have that Downtown vibe (possibly due to be in the old Bread Garden location)
Posts
When I first tried Beijiang Restaurant out on Kingsway near Joyce, I initially thought it was located in Richmond. Apparently, they had moved from Richmond into Vancouver. I came away from that tasting impressed with the quality and execution of the food. Fast forward a year later and I was once again invited to a tasting. After a quick google search, I was confused (not hard to do) since it now showed it was in Richmond again, albeit at at different spot. Well, no wonder, as they moved again right into the old Good Eat location.
For this meal, we started off with the Dragon Salad consisting of green, yellow and red peppers, onions and tomato. It was dressed with a tangy vinagrette that was more vinegary than anything else. Hence, the salad was bright and appetizing. Personally, I'm not a huge fan of raw peppers, so it wasn't my thing. I'm sure it was totally fine as the veggies were crisp and vibrant. Next, we had the Dapanji Chicken. This was a large serving of Xinjiang style braised chicken and potatoes served with house-made noodles. Nicely balanced, the sauce was mildly spicy with plenty of savoury flavours. We thought there was bit a less cumin than last time. The sweetness and succulence of the chicken made the dish as well as the oil-blanched potatoes as they soaked up the sauce. The same could be said about the chewy noodles as they were pretty tasty as well.
Moving on, we had the Stir-Fried Lamb Shoulder with fried buns. I found the lamb tender and well-prepared. It was immersed in a considerable amount of sauce that was on the greasier side. There was some good flavours going on with sweet onions and peppers. The golden brown fried mantou were soft on the inside while crispy on the outside. Once again, they could've let the buns sit on a paper towel for a bit to soak up the residual oil. The most interesting and tastiest dish was the Cumin Lamb Skewers grilled on actual twigs. Hence, there was a natural and appealing smoky woodiness to the meat. It was tender and succulent with a nice crispy exterior. Loved the ample cumin, but we could've used even more!
Our last savoury dish was the Scorpion Lamb Bone Hot Pot which was overflowing with large neck bones. Depending on the piece, some had a good amount of tender meat while others were a bit dry due to having less meat. Lots of flavour going on with a noted spiciness as well as cumin again and numbing Szechuan peppercorns. Reminded me a little of the nearby Lamb Hot Pot and their fabulous lamb bones. To finish off, they prepared fresh-made noodles in the residual broth. This was delicious texturally and of course it soaked up the wealth of flavours. For dessert, we had the Sugar-Filled Sesame Pastries. These were flaky and light with a mildly sweet filling. Overall, this was pretty similar to meal we had at the Vancouver location where the food was tasty and unique. They could ease up on the oil though.
