La Villetta

Alas, I finally made it out to La Villetta on Hastings in North Burnaby.  Having lived in the neighbourhood for the last 13 years, I've been meaning to give it a try.  However, I get distracted by shinier and sexier new restaurants (generally located away from North Burnaby).  But with my daughter asking for Italian cuisine for her birthday dinner, I thought it was a good opportunity.  In actuality, she wanted Korean BBQ, but we had that scheduled for the following night (for my brother-in-laws birthday dinner).  I digress.  We ended up going early on a Friday night where we were greeted to classic decor and warm service.

We shared 2 salads to start with a Caesar and a Caprese.  Although the Caesar was aggressively dressed, it rode the fine line and didn't go over it.  Therefore, the salad was creamy, cheesy and salty, but just enough.  Featuring the inner most part of the romaine heart, the salad ate extra crunchy and crisp.  I rather enjoyed that since I'm not a fan of the more leafier greens.  As for the Caprese, it was pretty straightforward with slices of fresh mozzarella atop slices of ripe sweet tomatoes.  It was finished with a drizzle of balsamic reduction.  My only complaint was the minuscule amount of chopped up basil.

We also decided on a pizza to share as well being the Capicciosa featuring artichoke hearts, mushrooms and capocollo.  Although not particularly charred, the crust was still nutty and crispy.  It was thin enough that the crust didn't feel heavy, but robust enough that it didn't wilt under the ample toppings.  There was so much capocollo that it was at the forefront with a lightly spicy saltiness.  For our first pasta of the meal, we tried the daily feature being the Spaghetti with mussels and prawns.  This featured firmly al dente pasta coated with an arrabiata-like sauce that was tomatoey and slightly spicy.  There was ample brininess from the buttery mussels.

The kiddies wanted the Baked Lasagna and it turned out to be pretty tasty.  It was plenty cheesey with a thick layer of melted mozzarella on top.  It was well seared from the baking and created a nutty crust.  The sheets of pasta were tender while still retaining some texture (as in not being too soft) while the tomato sauce was rich and flavourful.  I would've liked to see a bit more meat in between the layers though.  Our last pasta was the Fettucine Creola featuring Italian sausage, chicken and shrimp in a rose sauce.  The pasta here was a little softer, but still al dente.  I found the sauce to be more on the creamier side, where there was just enough of it.  The chicken was a little dry while the sausage was meaty.

For our 2 meat dishes, we had the Lamb Osso Buco and the Scallopine al Marsala.  The fairly large lamb shank was beautifully tender and gelatinous.  However, I found it rather bland by itself.  I'm thinking that the braising liquid should've been more aggressively seasoned.  Although it was coated in a tomato sauce, it wasn't that impactful and rather one note.  On the other hand, the veal was super-impactful from the buttery sauce that was a touch on the saltier side.  The veal was tender and meaty while the mushrooms were buttery, yet soaked up all the salt from the sauce.  The various veggies on the plate were perfect though being vibrant and cooked just enough.

As if this wasn't enough food already, we also got the Seafood Risotto with prawns and scallops.  Normally, I complain there isn't enough cheese in my risotto, but this was actually bordering on too much cheese.  My mom disagreed because she loves cheese, but in terms of execution, the risotto as a touch thick.  But really, it was still good with al dente arborio rice and the aforementioned cheesiness.  They were pretty generous with the large buttery scallops and meaty prawns, not that we were complaining.  In general, the only dish we didn't like was the lamb.  Other than that, the food was pretty solid, carefully made and reasonably-priced.  Not sure why it took me this long to try it...

The Good:
- Reasonably-priced
- Fair portions
- Attentive service

The Bad:
- Lamb was a miss
- Compared to the newer Italian restaurants, the food is not as modern (but for us, it suited us fine)

Kokoro Ramen

With social media these days, it isn't very hard for news to travel fast.  When it comes to restaurant reviews, it can easily make or break a restaurant within days of opening.  However, is it really all that fair?  Think of it, when a place first opens, things are generally not running smoothly and/or preparation of the food will need refinement.  So to either gush about a place or write it off completely would be a pretty quick assumption.  A good example is Kokoro Ramen where it was skewered online when it first opened its doors.  Granted, some of the criticism was fair, but apparently they have improved upon their recipe.  Pebbles tipped me off to this fact as she has been there many times.  So with that in mind, I finally made it out there to see for myself.

Kaiser Soze decided to go basic with the Miso Ramen with no additions.  As such, it looked rather bare where the portion size was definitely on the smaller side.  We weren't sure if this would be enough for someone who was truly hungry.  This was further exacerbated by the modest amount of noodles, albeit they were al dente and appealing.  As for the broth, it was impactful with the distinct fermented aroma of miso.  This was actually rather pronounced which was a very good thing.  For myself, I went for the Shio Tonkotsu with black garlic oil.  One taste of the broth and the creaminess of the bone marrow really came through.  It was silky, meaty and full of umaminess.  I found the thin noodles to be a bit on the softer side, but still good.  The fatty slices of chashu were tender while still retaining a meatiness.

Dre was smart about things and asked for the thicker yellow noodles prepared firm for his Kokuton.  Hence, his noodles were extra chewy and remained so until the end. We could really taste the pork in this as it was full-of-depth.  There was a umami mushroom finish to the broth that was very appealing and impactful.  Of course, the black garlic oil had a lot to do with this.  His soft-yolk egg was like everyone else's where it was soft and silky. Milhouse went in a completely different direction with the Spicy Tan Tan Ramen in a pork & chicken broth with ground pork, Tokyo negi and togarashi.  This wasn't as spicy as it appeared, but hardly bland either.  The broth was midly creamy while the noodles were al dente.  Egg was exactly as good as the rest of our orders as well as the chashu.

Ro had the Akaton Ramen consisting of pork broth, black garlic oil, wood ear mushrooms, bamboo shoots, chashu and a dollop of spicy sauce.  Although this featured thin noodles, they were still chewy and perfectly cooked (compared to mine).  The broth was quite similar to my shio tonkotsu except amped by the spicy sauce.  Once again, the egg and chashu were consistent with the others.  Lastly, I got a side of Chicken Karaage and although the colour was rather pale, it ate well.  Fairly crispy on the outside, the batter didn't eat greasy while the chicken itself was tender and moist.  I didn't really need sauce on the side as the chicken itself was seasoned enough.  For this visit, I guess we got the new and improved version of Kokoro because the broth was impactful  Prices and portion size can be contentious for some.

The Good:
- Broth flavourful and full of depth
- Chashu and egg on point
- Friendly service

The Bad:
- Small portion size
- Can get pricey when egg added

Pamir Diner

I've said it before, but I'll say it again - there is a lack of diversity when it comes to food in the GVRD.  Woah...  Wait a minute, what are you talking about???  Some would argue that Vancouver sports possibly the most ethnic cuisine in North American.  Yes, that may be true, but consider this - the selection of ethnic cuisine is predominantly Asian.  Nothing wrong with that, but some of the other options are lacking.  Of course this has plenty to do with demographics, however certain cuisines are poorly represented.  One of them is Afghani food.  Unlike Fremont, California (lots of relatives there, I go often), one could count on one hand the number of restaurants in the GVRD (Afghan Horseman, Afghan Chopan, Afghan Kitchen and Afghan Bakery).  Well, we can add one more in Pamir Diner out on Scott Road.  Miss Y and I decided to check it out for an early dinner.

So probably the best dish we had, arrived first, in the Mantu stuffed with ground beef, onions, and spices topped with special house sauce and mint yogurt.  Soft and tender with an appealing elasticity, the dumpling skin had good mouth feel.  Inside, the ground beef was moist, tender and peppery.  The garlicky tomato sauce on top was nicely accented by the cooling yogurt.  Lots of good textures and flavours going on here.  Next, we had an order of the Leek Bolani stuffed with leek and green onion and house spices pan-fried and served with yogurt and chutney.  This was pretty standard, if not a bit more doughy than other bolanis I've tried.  It was still fairly tender and nicely browned.  There was just enough leek and onion for flavour and texture without going over the top.

Onto the meats, we had both the Pamir Chicken and Lamb Tikka Kabobs.  As you can clearly see, the chicken was marinated and beautifully charred.  On the outside, the chicken was completely caramelized with an almost crispy crust.  There was some spice, but completely amped up with the cilantro chutney on the side.  We found the meat to be a bit dry though, but excusable since it was all breast meat.  Of the two, we thought the lamb was the best.  Also exhibiting the same crispy crust, the lamb wasn't as charred.  Now that didn't mean it wasn't flavourful though.  It was well-marinated and wasn't overly gamy.  The meat itself was succulent and tender.  I enjoyed eating this with the cilantro chutney and yogurt.

As a side, we added the classic Kabuli with the usual raisins and seared carrots.  The basmati rice was fluffy and flavourful without being overly greasy and salty.  I loved this rice since the pop of the sweet raisins and carrots really add a balance.  I could just eat this all by itself without any mains.  Too bad we weren't hungry enough to order the lamb shank because this goes so well with it.  Where is Mijune when you need her?  Overall, we enjoyed our meal at Pamir Diner.  I'm not sure if it is any better than Afghan Chopan, but it provides an alternative.

The Good:
- Tasty Mantu
- Nice people
- Loved the lamb kabobs

The Bad:
- Portions could be larger for the price

Raijin Ramen (Burnaby)

At one point, the ramen game in and around Metrotown was pretty weak.  All we had was Kawawa and that's all that needed to be said about that.  In came Kamamarui and things improved considerably by that one addition.  Open the floodgates as now we have Jinya, Yaguchiya, Tokyo Tonkotsu and Raijin.  With Viv overworking herself again, I decided to take the kids to check out Raijin.  Located just around the corner from Kamamarui, Raijin is part of the Zakkushi Group and offers up both chicken and pork broths.

For myself, I decided to try their Hokkaido Miso Ramen sporting light miso chicken broth, veggies, corn, chashu and a pat of butter on top.  The broth was indeed light tasting, but still creamy from the melted butter.  It was fairly aromatic, but not overly impactful.  Noodles were on point being chewy and although the chashu was on the leaner side, it was tender and moist.  My son went for the Tokyo Shoyu Ramen with a lean chicken broth.  This was definitely less robust than my miso butter broth, yet still had a meaty essence.  Salt content was moderate while the chashu was fattier, hence more silky in texture.  Unfortunately, the egg we added to the order was a fail being almost completely cooked.

My daughter decided on the Shio Tonkotsu Ramen with a pork soup base featuring bonito, seaweed, shiitake and shrimp.  I can't say that the ingredients were super evident after trying the broth, but it was indeed full of umami.  The black garlic oil on top merely amped up the already rich umaminess.  Once again, the noodles were chewy and remained so throughout while the crunch of wood ear mushrooms was welcomed.  On the side, she had the Gyoza (she didn't finish it, she was just greedy...).  As evidenced in the picture, the sear on the bottom was fairly weak and uneven (some were seared more).  As such, the crispiness was just lacking.  However, the tender and thin dumpling skin was good.  Inside, the filling was balanced and juicy.

For my son, he wanted a side of Chicken Karaage, so I obliged.  Somehow I think I spoil my kids...  There was no Viv to say no this time!  LOL...  Well, it was a good call as the chicken was juicy and nicely seasoned.  The thin coating on the outside was lightly crispy and not greasy.  We liked how the pieces were just the right size where it retained a tender texture while not being too big to pick up with chopsticks.  Overall, we thought the ramen and sides at Raijin were above-average but at the same time, didn't stand out.  But for Burnaby, I guess they will have a steady stream of customers.

The Good:
- On point noodles and chashu
- Okay pricing
- Friendly service

The Bad:
- Broth is okay, but doesn't stand out

The General Public

Normally, one would find Japanese restaurants to be categorized into 2 groups - Japanese-run and non-Japanese-run.  No matter what group they belong to, most Japanese restaurants are not very flashy, nor have much in the way of personality beyond the sushi chef.  However, there are a few spots that buck the trend like Zipang Provisions and The Eatery.  These places offer up good Japanese eats (at reasonable prices) while all served in a "hipster-like" environment.  The General Public (related to The Eatery) out on Main and 17th takes it one step further with their eclectic decor and live DJ pumping out house beats (on Fri/Sat).  It really wasn't the place to bring Viv's parents, but we did so anyways (I think they complained it was too loud... LOL).

We started out with an order of the Assorted Sashimi consisting of Atlantic salmon, albacore tuna, tako, tai, ebi, hotate and hokkigai.  This was pretty good with the proper textures and a nice sheen.  Wasn't the most amazing sashimi, but it was par for the course when it comes to the price point.  Not sure about the deep plate though as it made it hard for others sitting farther away to see what was actually in it.  We also got a side of salmon sashimi as we knew the kids would devour it all on their own.  My son also added his usual Nigiri including tamago, unagi, tuna and chopped scallop.  This was also good with chewy sushi rice topped with enough ingredients for balance.

For our only sushi roll, we chose the featured Volcano Roll made with tuna, scallops, salmon and avocado on a lava bed of spicy imitation crab meat.   This was lightly battered and fried so the exterior was crunchy while the roll was served warm.  Lost a bit in the shuffle, the ingredients were plentiful, but the spice and zestiness was definitely at the forefront.  Loved the massive amount of imitation crab meat on top as it added more substance to the dish.  Just to get a sense of the menu, I also ordered the Salt & Pepper Wings.  Dusted with plenty of black pepper and salt, there was no problem with seasoning.  The skin was well-rendered and crunchy.  However, the wings themselves were really dry.  

Of course we had to see how their version of aburi sushi compares to Miku (because they are still the best IMO).  We got one each of the Aburi Salmon and Aburi Scallop.  These were neatly constructed and held together when picked up, yet at the same time, were not dense.  I thought the salmon was sauced enough for impact while the spicy salmon in the middle added another layer of spice to the Jalapeno.  Not particularly seared properly, the scallop was pretty bland, but it was buttery in terms of texture.  We enjoyed the Tuna Tataki as the tuna itself was buttery and soft while only lightly seared on the outside.  It was nicely accented by the vinegary dressing on the side.

For our carb of the meal, we decided on the Beef & Vegetable Curry on rice.  Unlike most other Japanese curries, this one was not overly sweet.  In fact, we got plenty of curry flavour in addition to mild spice.  There was plenty of beef to be found, but the slices were on the chewier side.  We could've also used more sauce since there was a good amount of chewy rice underneath.  Last dish was the Nobashi Prawns which were fried in a fairly thin batter.  Hence, it was crispy, but also light.  The prawn itself was cold-water crunchy where it was lightly sweet.  It was served with sweet chili sauce.  So since The General Public is related to The Eatery, it is with no surprise that the experience was somewhat similar.  Food was definitely more than acceptable at a reasonable price.  However, the main draw here is a hip, eclectic atmosphere coupled with late hours.

The Good:
- Eclectic vibe
- Decent eats
- Open late

The Bad:
- Some of the cooked items could be further refined

White Lotus

Sometimes, we often overlook things that are right in front of us.  Kinda explains all the car accidents in Richmond...  LOL...  I digress.  Anyways, for me personally, I tend to travel for food and it seems that anything close to where I live doesn't exist.  They really do exist and some are quite good.  Back in the Summer, I tried one of the newer spots in the White Lotus situated in the old Kah Mun Bakery location.  With only 4 tables, we had to wait a bit, but it was well worth it as the Vietnamese food was on point and well-priced.  I didn't bring my camera that time, so I returned once again ready to take some photos.

For myself, I had the Bun Bo Hue just like last time and I chose spicy again as well.   There was no choice of size, but I assure you, it equated to a large.  Beyond the ample layer of meat on top, there was plenty of slippery lai fun noodles nestled in a spicy broth.  Despite the spice level, it didn't interfere with the rest of the ingredients and actual broth.  I could enjoy each component without having my taste buds destroyed.  I liked how they added ample sliced pig's feet, but was wanting some pork blood as well.  My daughter went for the same thing she had last time as well with the Pho Dac Biet.  Steaming hot, the broth was sweet and fragrant.  The flavours were clean and not overly salty.  Much like my bowl, there was plenty of tender sliced meats.  However, the noodles were clumpy and we couldn't even do a noodle pull because they broke apart.

Keeping with consistency, my son also went for the same with the Lemongrass Chicken on Rice (added a fried egg for $1.00).  Another solid dish where the chicken was broiled bone-in.  Not particularly convenient to eat, but the meat was tender and succulent.  There was enough marinade that the meat was flavourful.  Viv wasn't with us the last time, so we finally had something different in the Pork Patty Vermicelli Bowl.  This was large in portion size with fluffy vermicelli noodles that weren't too soft nor too chewy.  On top, the aggressively seared pork patty was crispy, sweet and smoky. 

For good measure, we added a Cold Cut Banh Mi which was a good call, as my son was hungry after dusting off his rice dish (ravenous teenager!).  Although the baguette was a touch dense, it was still fairly crunchy.  Inside, there was no shortage of meats and the pate was impactful.  As you can clearly see from the pictures, things looked quite standard.  In some sense, yes, but in general, the food tasted great.  Coupled with fair prices and friendly people, White Lotus not only serves the locals, you might want to check it out if you are in the neighbourhood too.

The Good:
- Fair pricing
- Solid eats
- Nice people

The Bad:
- Well, there are 4 tables only
- Noodles were clumpy this time, but were okay the first time

Sanbo

To be honest, if I didn't stumble on the IG stories of Jo and Elaine (@whatjoate & @elaineats_), I would have never known about nor eaten at Sanbo.  Despite being a local favourite, it really isn't that well-known throughout the GVRD.  So what sets this Cantonese/Hong Kong-style cafe hybrid apart from all of the rest, especially in Richmond?  Beyond the reasonable pricing and large portions, they are best known for their Soy Sauce Chicken.  Yes really and also their Crab with Special Sauce as well as the Curry Beef Brisket and Tendon.  We made the trek out to Richmond to see if their "reservation only" chicken was really that big of a deal.

To start, we had the Curry Beef Brisket and Beef Tendon.  This was an enormous portion of gelatinous and soft tendon mixed in with meaty chunks of brisket.  Not to be outdone, the uniquely big cuts of potato were soft and flavourful while retaining its integrity and texture.  The dish reminded me somewhat of the one found at Mui Garden due to the creamy coconut milk.  It was aromatic, yet still slightly spicy with plenty of curry, unlike the one at Mui Garden.  Not a complex dish, but tasty and well-executed.  Getting our intake of greens, we ordered the Gai Lan with Beef.  This was also well-portioned with many slices of tender and well-seared beef.  Underneath, the uncut stalks were crunchy and vibrant.  Plenty of wok heat ensured that there was caramelization and minimal moisture.

Arriving on a large plate, the plump Soy Sauce Chicken sure looked impressive.  Actually, it ate even more impressively.  Predictably, the dark meat was juicy and buttery tender, but the white meat was equally succulent.  It resembled sous-vide meat, but it wasn't.  I've rarely had chicken breast so moist and tender.  Not to be ignored, the chicken skin was nicely flavoured by the sweet soy and somewhat gelatinized.  I enjoyed how the chicken itself was still naturally flavourful without being soaked with soy.  Another one of their more popular dishes is the Candied Walnut Honey Peach Pork Chops.  Typically, I can't stand mayo in Chinese food, but this was quite good.  There was just enough of it and the amount of sugar was just right.  The pieces of pork chop were tenderized without losing their natural meatiness.

Going for the trifecta, we also got a 3 lb Dungeness Crab with Special Sauce.  In actuality, there really wasn't a sauce per se, but rather ingredients that flavoured the perfectly fried crab with spicy, sweet and umami notes.  The combination of peppers, onions, garlic, green onion, black bean, dried shrimp, black pepper and soy made for a flavour explosion.  Sure, it overwhelmed the delicate crab, but that was the intention.  Essentially, the crab was merely a fluffy textural vessel for the seasoning.  This could be had with rice cake and I highly recommend you add that.  For the kiddies, they wanted the Scrambled Eggs and Shrimp to go with white rice.  This was yet another large dish with fluffy albeit a bit overdone eggs that were a bit pale (but no food colouring I suppose).  Mixed in was a generous amount of cold-water crunchy shrimp (more like prawns) that were well-seasoned.

Since we got shrimp already, we went for the Satay Seafood Vermicelli Hot Pot rather than the one with prawns.  This featured perfectly textured vermicelli that was not oversoaked with sauce.  Hence, the vermicelli was chewy, yet not too dry.  There was plenty of satay seasoning that created a light spiciness.  In terms of the seafood, we found basa, shrimp, scallops and squid as well as peppers, onions and pineapple.  After seeing the food I ate at Sanbo, Mijune wanted to try for herself.  I joined her for dinner and ended up ordering the very similar Satay Prawn Vermicelli Hot Pot.  I thought this was even better than the seafood hot pot.  With less clutter and only featuring large prawns, there was actually more chewy and nicely wok-fried vermicelli.  Butterflied, the prawns were meaty and perfectly cooked with a firm snap.  Flavours were impactful and super delicious.

As simple as Wok-Fried Pea Shoots with Garlic can be as a dish, it is not always prepared properly.  It can range from old pea shoots to overcooking or use of too much oil.  Gladly, this was none of that as each leaf was tender yet still retained an appealing crunch.  There was enough garlic and seasoning to flavour while not overdoing it.  Portion size was generous (as these cook down substantially) and the oil content was low.  Rounding out their most popular dishes, we tried their Sweet & Sour Pork.  Although it isn't the best I've ever had (I think Hoi Tong has that honour), this was very solid.  We appreciated that they freshly fried the pork so each piece was juicy and tender.  With a fairly light layer of batter, the pork was meaty (and not fatty either).  The sauce was well-balanced if not a touch watery.

One dish we could've done without was the Fried Cod wok-fried with salt, pepper and chilis. It wasn't as if the dish wasn't properly prepared.  The fish was flaky and the batter was light and crispy.  There was enough seasoning on the outside for spice and saltiness.  I guess it just didn't live up to the rest of the other things we had.  Consider that a huge compliment to the chef.  Other than this and the scrambled eggs, every other dish was prepared properly and tasted great.  Their signature items lived up to the hype and I would gladly go back for them (crab, chicken, curry and prawn hot pot).  Add in the fact the pricing is reasonable and generous portion sizes, there is no surprise at the constant lineups.

The Good:
- Solid Cantonese eats
- Reasonably-priced
- Generous portion sizes

The Bad:
- Hurried atmosphere
- Hit and miss service
- Parking lot is insufficient