Mangia Cucina & Bar

Sometimes I wonder why pasta can be so expensive.  After all, it is not as if the ingredients are necessarily that costly.  Of course I'm not that stupid to assume that is all that goes into a plate of pasta.  Naturally, the quality of the pasta as well as complimentary ingredients and sauce make a difference.  Add in the operational costs of a restaurant and one can begin to understand why a plate of pasta can be $40.00 at Cioppino's.  However, when one wants to have a reasonably-priced and carefully crafted pasta, it gets a bit more challenging (and I'm not talking about Anton's...).  Well, we decided to check out Mangia Cucina & Bar in a quaint little house on Manitoba Street since we've heard they might have the pasta we've been looking for...

Before we got to that, we did the obligatory appies including the Fritto Misto di Pesce with deep fried calamari, whitebait and prawns.  I found the batter to be light, not greasy and well-seasoned.  There was much more whitebait (smelt) than anything else on the plate.  It was flavourful and tender.  The 2 large prawns were meaty with a moist snap.  For some reason, we didn't get much calamari though.  As much as it can be a small detail, the large lemon wedge was welcomed as we got plenty of tangy acidity.  Dressed with arugula, parmesan and balsamic reduction, the Carpaccio di Manzo was actually sliced quite thick.  As such, the texture and flavour was much meatier and robust.  That didn't mean it wasn't tender though as it certainly was, but with just a tad more chew.

Continuing on, we were served a really big Arancina Bomba consisting of saffron rice, mozzarella and pistachio pesto.  At first, I was concerned that the temperature might be compromised due to its size, but that was unfounded.  Beyond the crispy golden exterior, the arancina was evenly hot throughout.  The rice was tender while retaining a slight chewiness.  It was certainly cheesy and aromatic as well.  Trying to hit all the sections of the menu, we also got a salad in the Poached Pear, Gorgonzola and Walnut.  This was not a complex salad as all of the ingredients were present and did their part.  The crisp greens were lightly dressed and benefited from the sharp cheese and mildly sweet pear.  Of course the walnut added the necessary crunch and nuttiness.

Onto the pastas, we ordered my favourite in the Spaghetti alle Vongole sporting fresh clams and also more clams hidden underneath.  I thought the pasta was perfectly al dente with an appealing chew.  The addition of chili afforded a balanced spice while the garlic did its aromatic thing.  We thought that even more clam brininess would've kick this up a notch, but that was nit-picking as we enjoyed this pasta very much.  Packed with guanciale, the Spaghetti alla Carbonara was rich and creamy.  I'm glad I got to it when it was still steaming hot.  At that stage, the pasta was appealingly chewy while cheesy and purposefully salty.  Later when it cooked, it naturally got clumpy.  Make sure you eat it right away!

Staying with the theme of "trying something from each section", we got the Risotto Funghi Porcini.  OMG, this was absolutely delicious. They did not skimp on the marscapone as the risotto was cheesy and rich.  Little bursts of woodsiness were thanks to the generous amount of porcini mushrooms.  Best of all, the arborio was not overcooked, yet at the same time was tender.  A very well-executed risotto and yes, best eaten right away too!  For our pizza selection, we tried the Salsciccia and Rapini with mozzarella and tomato sauce.  As shown in the picture, the crust was nicely charred which meant it was nutty and crunchy.  I found the middle of the pizza a bit squishy, but that was due mostly to the wet ingredients including the sauce and rapini.  I thought the tomato sauce was excellent being tangy and full-bodied.  There was ample tender sausage on top for impact.

We weren't planning on ordering dessert, but they offered us up the Eclaire al Pistacchio since the pizza took so long.  Nice gesture.  At first, one would assume the pistacchio glaze on the outside was basically it, yet on the inside, there was a tart and tangy berry filling to go with the nutty sweetness.  All-in-all, a very pleasant experience at Mangia that could be repeated many times due to the reasonable pricing.  Of course there is fancier, more elevated Italian restaurants out there, but if you were looking solely at the food in a quaint little space, Mangia is a great choice.

The Good:
- Solid eats
- Friendly service
- Reasonable pricing

The Bad:
- Very small and packed, be prepared to wait
- Can be loud due to the acoustics 

Bacio Rosso

I'm sure most people are familiar with Cirque du Soleil, which sets up shop in its unmistakable yellow and blue tent near Science World.  I've experienced it before and it is a great show with deft-defying acts mixed in with a bit of humour.  However, one thing that hasn't been a "thing" in Vancouver is a dinner AND show that encompasses elements such as Cirque du Soleil.  For those who are unaware, we do indeed have something that blends live music (and singing), comedy and acrobatic feats into one show that includes a 3-course dinner.  That is Bacio Rosso, also in a big tent, located in Queen Elizabeth Park until March 10th.  Recently, I was invited (along with Jacqueline) to catch their show as well as dine on food designed by Chef Adam Pegg of La Quercia.

We were seated in the premium ring that had good views of the centre stage and the band at the front.  These seats cost $179.00, but one could book the booths on the outer ring for as low as $149.00.  When we arrived (about 45 minutes before the start of the show), we waited for the doors to open in lobby of sorts where a bar was available as well as washrooms.  One good thing about being located in QE Park was that free parking was available.  As mentioned, the show itself blends many elements and it started off with strong vocals from charismatic Lady Rizo along with music from Combo de Luxe.  From there, the show was a riot where they involved many audience members.  At one point, we even formed a conga line!

Prior to the start of the show, some Antipasto was already sitting at the table including Pork Loin Tonnato, Pork Crackling, Grissini (bread stick), Giardiniera (pickles) and a Green Salad.  These were pleasant and a nice start to the food portion of the show.  The thinly sliced pork loin was buttery and tender with only a mild saltiness.  The dollop of tonnato on top was more than enough to provide a creamy appealing fishiness as well as a kick of salty tang from the capers.  A solid crunch was provided by the bread stick and a light airy crispiness from the crackling.  Nothing really much to say about the salad other than it was fresh with plenty of crunchy texture while it was dressed in an acidic vinaigrette.  Naturally, drinks were an extra cost, but they were reasonably-priced.

Onto the first course, we were each served Melanzana alla Parmigiana (Eggplant Lasagna).  This was soft and cheesy with layers of tender eggplant.  I thought the tomato sauce was quite balanced where I could get some tanginess, but mostly it was mild and blended into the rest of the lasagna.  I would've liked the texture to be a touch firmer, but considering the amount of dishes going out and limited kitchen facilities, this was more than acceptable.  We ended up getting all 3 main dishes including the Rosticciata di Manzo (Slow Roasted Beef) with roasted root veggies.  The best part of the dish was the red wine sauce as it was silky, full-of-depth and necessary for the dish.  This was because some parts of the beef were a bit dry (other parts were tender and fatty though) and the sauce helped keep things moist.  

Before I get into the rest of the entree options, I need to reference the entertainment while we were dining.  As mentioned, there was a little of everything including crowd participation.  The show was pretty high-paced, so we needed to pay attention to get the gist of what was going on.  With that being said, they were able to seamlessly incorporate the dinner into the show with short breaks to serve the dishes.  I was actually putting off going to the washroom so that I wouldn't miss anything!  Most of the performances were located at centre stage and above as well as the stage at the front with the band.  However, the cast did not hesitate to go right into the crowd where we certainly felt part of the show.

The other meat option was the Pollo in Umido (Braised Chicken) with roasted parsnips.  Visually, this was not very pretty since it was pale on pale.  However, the chicken leg itself was really tender and moist.  I would've preferred a roasted chicken leg instead, but again, due to the limited kitchen facilities, that might've not been possible.  Flavours were very subtle where the herbs came through, but it could've used more salt.  Surprisingly, our favourite entree was the vegetarian option in the Polenta con Funghi (Polenta with Mushrooms).  The polenta could've been creamier and saltier, but the ample amount of buttery mushrooms on top helped alleviate that issue, especially after mixing it altogether.  Caramelized and well-seasoned, the earthy mushrooms added both the necessary flavour and textures to create good dish.

For dessert, there was only one option for dessert being the Crema di Limone (Lemon Cream).  That wasn't a problem as it was really good!  The lemon curd was creamy and rich with a nice mouth-feel (silky).  Restrained but still definitely there, the sweetness really complimented the noted tang from the fresh lemons.  Good for colour but also for another layer of fruity sweetness, the syrupy strawberries were tasty little nuggets to go with the lemon.  This was a sweet end to a wonderful experience that had no problem commanding my complete attention.  I really enjoyed the whimsical nature of the performance as well as the strong vocals.  Pricing was reasonable considering that dinner was included.  I would say that the show itself was the highlight while the food was hit and miss.  However, given the limited kitchen facilities, the menu had to be designed with that in mind.  I look at it this way, the show was good on its own.  The food was thrown in as a bonus.

*Show and food was complimentary*

The Good:
- Strong performances from a likable cast
- Good location at QE Park, accessible with available free parking
- Pleasing decor

The Bad:
- Food was okay, but not the highlight

Elephant Garden Creamery

Alright, we are in the middle of Winter and I've already visited Elephant Garden Creamery 5 times within 3 weeks.  Why have I done such a silly thing (or to some, not silly at all!)?  Well, let's just say that it has a few things going for it.  First, I have not encountered a long lineup... yet...  Second, the prices are very reasonable with a flight of 4 flavours setting me back only $12.00.  Third, I have not been to a place in the GVRD that can compare with their on point flavours.  So this post is an amalgamation of all 5 visits.

On my first, I brought dessert and ice cream fiend Emily to try out the available flavours.  We ended up getting a triple waffle cone sporting Blueberry Cheesecake on the bottom, Hong Kong Milk Tea in the middle and Mont Blanc on the top.  As you can clearly see, they did not skimp on the scoops as they were large and packed tight.  Texturally, the ice cream was lightly creamy, but a touch inconsistent where some ice crystals were embedded.  Now the flavours were just freakin' awesome.  The cheesecake tasted like I was eating an actual piece with a sweet cheesiness giving way to sweet blueberry and graham cracker crust strewn throughout.  One of the favs had to be the HK milk tea as it was creamy like the drink with pronounced hits of aromatic tea.  This has to be one of the most bang on ice cream flavours in town.  Lastly, the mont blanc was not as heavy as I feared.  Rather, the chestnut was there in flavour as a cremeaux while the vanilla ice cream was fairly light.  Little nuggets of butter cookie crumble added crunch.

We also shared a flight consisting of Vietnamese Coffee, Vegan Mango Coconut Sticky Rice, Malted Milk Choco and Honey Butter Almond.  Much like the HK milk tea, the Vietnamese coffee was right on the money with balanced hits of coffee and equal parts of creamy condensed milk.  Although that might sound really sweet, it wasn't.  To my surprise, my other favourite of the bunch was the vegan mango coconut sticky rice.  This was aromatic and creamy from the coconut milk and the mango added a sweet tang.  The flavours were just so appealing and real tasting that I felt like I was eating the actual dish.  My only wish would be real sticky rice thrown in!  Remember those malted milk desserts?  Well, the malted milk choco tasted exactly like it.  Granted, it was creamier and denser, but the smooth malted taste was addictive and just sweet enough.  Lastly, the honey butter almond was both a flavour and textural bomb.  There was so much "good" sweetness to go with the crunch of the almonds.

On another visit with my kids, we got another flight with Malted Milk Choco (my son really wanted it), Nog it Up, Banana Yogurt and Cookies & Cream Monster.  Again, I might be repeating myself over and over again, but the eggnog ice cream was right on target with both texture and taste.  It was eggy and creamy with the unmistakable hint of nutmeg and cinnamon.  To make it more authentic, I could detect some real alcohol in this...  Even better!  By using ripe bananas, they were able to do something I've rarely seen before - a banana dessert that tasted like actual bananas.  It was so aromatic and naturally sweet with the classic hint of tang from the yogurt.  Coloured with natural butterfly pea flower petals, the blue tinted cookies & cream monster was full of Oreo crumble.  This was not as sweet as it looked and that was a good thing as it allowed the chocolaty sweetness of the Oreos stand out.

After eating dinner, Mijune accompanied me for 2 flights of ice cream (of course, did you think any less???) consisting of many of the same flavours except for one that I hadn't tried before in the Houjicha Cheese Tea.  Now, I've been harping on how on point the flavours are at EGC and also how impactful they are.  Well, this one was very flavourful and dare I say strong tasting.  The matcha tea was definitely there with a tailing off bitterness while the cheese was almost musty in its effect on the overall flavour profile.  If this wasn't impressive enough, I returned shortly after with Steph and had count'em 10 flavours including the new Kumquat Marmalade consisting of Madagascar vanilla bean ice cream with kumquat marmalade.  This was creamy and lightly sweet with the fruity bitterness of the syrupy kumquat peel.  Refreshing and slightly floral.  Somehow, it took me this long to try the Vegan Horchata and it was good!  Lots of flavours going on including the usual cinnamon and nutmeg while being purposefully sweet.  Well there you have it.  Other than the Cereal Milk, I've had every currently available flavour in scoop form.  I can confidently say that EGC has the best flavours in town.  On point, impactful and balanced, they taste exactly how it should be.  Although there is worthy competition from Earnest and Rain or Shine, EGC has the best combination of quality, flavours and pricing in my opinion.

The Good:
- Seriously on point flavours
- Reasonably-priced
- Balanced sweetness

The Bad:
- Some inconsistencies with a few ice crystals

Hong Mao Restaurant

There is no denying that the Lower Mainland boasts an impressive array of Chinese restaurants that serve Cantonese Dim Sum, but at the same time, there aren't many new ones opening up.  Other than the usual musical chair name changes, actual new restaurants are generally a bi-yearly occurrence.  So when a new one pops up, I am quick to try them out (as I've exhausted most of the usual suspects).  Thanks to Mijune, I learned that the shuttered Rainflower in Richmond had recently become Hong Mao.  Of course we made our way out to Richmond to try it...

So that we would get our fill of some form of veggies, my parents decided to order the Buddha's Feast sporting mung bean vermicelli, wood ear, white fungus, snow peas, water chestnuts, carrot, Napa cabbage and bean curd stick.  There was plenty of wok heat as well as seasoning to make this dish tasty and texturally on point.  This was one of the better versions we've had of late.  Next, we had the BBQ Pork Belly & Pineapple Bun which was surprisingly good.  Not that we weren't expecting it, but the addition of pineapple added a different type of sweetness and texture.  Furthermore, the bun itself was soft and airy with an appealing elasticity.  As much as this was sweet on sweet (including the topping), it wasn't over-the-top.

With 2 dishes that essentially were almost in the same shade of reddish-brown, it was at first hard to see which was which.  However, one was definitely better than the other.  Although the Braised Beef Tendon and Tripe were texturally on point, the beef tripe was overly gamey.  Too bad really as the dish itself was fine.  The tripe was tender with a chew while the tendon was soft without being overly so.  There was background spice accenting the sweet and salty sauce.  Exhibiting similar flavours, the Phoenix Talons (Chicken Feet) was executed properly.  I normally do not prefer the feet to be segmented, but since they were so plump, it did not impact their texture.  Tendons and cartilage were tender underneath the perfectly fried and subsequently steamed skin.

Sporting a slightly over-chewy dumpling skin, the Ha Gau was still good despite this.  Normally, I'm not a huge fan of bamboo shoots in a shrimp dumpling, but the large pieces were not pungent at all.  Moreover, the crunch was a nice textural contrast from the buttery and meaty snap of the shrimp. I particularly enjoyed the natural sweetness and shrimp aroma including the unmistakable hint of sesame oil.  As much as this was good, the Siu Mai (Pork & Shrimp Dumpling) was even better.  These were downright juicy and buttery bouncy.  If there was an ideal texture for this dumpling, this was it.  The combination of bouncy pork with the snap texture of the shrimp made for a good mouth feel.  Flavours were on point being sweet and savoury.

Normally, we get the shrimp rice noodle roll as well as the donut rice noodle roll and call it a day.  However, we didn't order the shrimp this time around.  Rather, we did stick with the Donut Rice Noodle Roll and included the Crispy Bean Curd Sheet with Fish Paste Rice Noodle Roll as well.  Although a bit too much green onion for anyone's liking (except for Viv), the rice noodle itself was soft and thin with an equal amount of elasticity.  We appreciated that the dried pork floss was rolled inside, so it didn't fall all over the place.  As for the donut, it was not dense and extremely crispy.  My favourite item of the entire meal was the fish paste roll.  I really enjoyed the crispy bean curd skin that gave way to a airy and fluffy fish paste filling.  It was moist and had an appealing rebound.  They even added small bits of donut for extra crunch.

Onto 2 fried items, we tried the Deep Fried Duck Meat and Taro Paste Dumplings as well as the Deep Fried Prawns with Seaweed.  In terms of execution, the taro dumplings were textbook and then some. Beyond the crispy and light exterior, the layer of mashed taro was fluffy and not overly greasy.  Inside, the duck gave the dumpling a meatier and leaner texture while adding the unmistakable essence of duck.  Despite its description on the menu, the fried prawns were actually surrounded by a significant amount of buttery moist shrimp paste.  This was wrapped in seaweed and fried with tempura batter.  This ate a lot better than it looked (not particularly photogenic) with a crispy exterior giving way to bouncy shrimp paste and a whole cold-water crunchy shrimp in the middle.

When I first tried the Steamed Pork Spareribs with Garlic, I was perplexed why it tasted so different.  Yes, there was a tonne of garlic present, but with the addition of pickled mustard greens and dried orange peel, there was a certain level of umaminess and citrus-vinegariness.  The pieces of pork were mostly devoid of bone and a little fatty.  However, they were tender with a meaty rebound texture.  I did find the ribs rather greasy though.  As much as the texture of the Beef Meatballs were textbook bouncy with retained meatiness, there was far too much cilantro for my liking.  Again, Viv didn't mind it (since she loves cilantro), but I found it out-of-balance.  I guess this would be enjoyable based on your preferences.

Having tried the baked BBQ pork buns didn't deter my son from ordering the Steamed BBQ Pork Buns as well.  These were just as good with a fluffy bun encasing lean BBQ pork that was glazed with a sweet and savoury sauce.  For dessert, we went with the Baked Egg Tarts served with a sweetened gelatin on the side.  The egg tarts themselves were quite good with a flaky shell and silky egg custard.  I thought there wasn't enough sweetness, but at the same time, that is a whole lot better than being too sweet.  So although Hong Mao is mainly a Northern Chinese restaurant, their predominantly Cantonese Dim Sum service was well-executed and on point.  Pricing is on the higher end, but not unreasonable for this class of restaurant and level of service.

The Good:
- Well-prepared food
- Spacious seating (like really spacious)
- Attentive service

The Bad:
- On the pricier side (but fair)
- Fairly limited menu for Dim Sum

I Am Pho

I've always thought that Vietnamese restaurant names could fill a year's full of memes.  Think of it, we got the usual numbering system like Pho 99, Pho 37, Pho 101 and so on.  Waiting on the place that dares to call itself Pho 69...  Then we got the cleaver names such as Pho Real, What the Pho? and Pho Shizzle (in Seattle).  Let's not forget the long gone, but always hilarious Pho Bich Nga formerly of Victoria and Kingsway.  Now we have a new spot on Schoolhouse in Coquitlam that bears the name, "I Am Pho".  Does that mean you are what you eat or is it some nod to Groot?  Not sure, but we checked it out anyways.

We couldn't decide what to order as an appie, so we got a little of everything with the Roll Combo sporting both a pork and shrimp salad roll as well as a spring roll.  If you look closely, you can see that the tips of the romaine lettuce were not the most appealing.  Honestly, they should have never served us those leaves or at the very least, hide them inside.  Other than that, the rolls were pretty good with perfectly textured rice paper and well-prepared proteins.  On the other hand, the peanut-hoisin dip was far too watered down for our tastes.  We ended up getting a large Pho Dac Biet and it featured thicker rice noodles.  We enjoyed the chewy al dente texture.  The broth was clean and more on the lighter side with only hints of sweetness.  Meats were a bit chewy though and the portion size was sneakily small due to the shape of the bowl.

Onto some rice and vermicelli, we had the Lemongrass Chicken and Fried Eggs with Rice.  As much as we loved the chewy rice, it was actually too much and we couldn't finish it.  The eggs were perfectly fried up sunny side and the veggies on the side were fresh.  The well-charred chicken was tender and moist while marinated enough for impact and caramelization.  Lastly, the Pork Chop and Pork Patty Vermicelli Bowl was well-portioned with plenty of meat for the amount of noodles.  Also well-charred, the pork chop was fairly tender and moist.  The accompanying pork patty was its usual sweet self being lightly caramelized on the outside.  Overall, I Am Pho was decent and the leftover decor from Bin 100 gave a more modern feel.  An alternative to Pho 99 down the street.

The Good:
- Decent
- Modern decor
- Okay pricing

The Bad:
- Service was friendly, but was not attentive
- I know the lettuce was a small thing but it says something about quality control

Swaad/Heimat by Bauhaus & Mumbai Local

Typically, I blog about "regular" restaurant experiences I have with my family, friends and/or other foodies.  Hey, that is what I do in my "regular" life, so it translates directly onto this blog (and my IG account).  However, there are certain special events that are interesting and worth writing about (no, I'm not talking about grand openings...), rather, I'm referring to the recent collaboration dinner by Chefs Tim Schulte of Bauhaus and Tushar Tondvalkar of Mumbai Local (who incidentally have worked together in the past).

Before we got to the 6-course dinner, we were served German Bread accompanied by coconut curry butter and bacon butter.  Okay, the bread was well, bread.  However it was robust enough so we could spread the butter without it tearing apart.  The curry butter was aromatic due to the coconut and of course aromatic from the spices.  Now the bacon butter was even better being whipped, purposefully salty and rich.  Not sure why it was grey in colour though.  Alright, one more item before the actual dinner - the amuse bouche.  It consisted of Duck Liver Lego and Edible Charcoal.  Ingeniously set in a lego mold, the little "brick" was buttery, smooth and aromatic with a pronounced duck gaminess.  Beyond the crisp shell, the edible charcoal sported a spicy and ginger curry potato centre.  This was a flavour bomb for sure.

Onto the first course, we were served the Dahi Batata Puri consisting of a crispy potato shell with soft potato accented by yogurt, tamarind, date puree and mint.  This was both classic and modern at the same time.  The flavours were all there including the mint and the tanginess of the tamarind underneath the crispy potato.  The little drops of date puree were spicy as much as it was sweet.  The yogurt on the bottom of the plate added a creamy tang.  Layers of flavour and different textures were at play here.  My favourite dish of the meal was the Ochsenschwanz or oxtail ravioli served in beef consomme and with celeriac puree.  The pasta was al dente and appealingly chewy.  Inside, the oxtail was tender where the flavours popped with wine and sweetness.  Lots of meatiness and depth, but not salty.  Loved the clean taste of the broth that kept things from being heavy.

From one dumpling to another, we were served the Duck Momos with coconut curry and burnt shallots.  Although the dumpling skin was a little thick and chewy, this was not really an issue as the sauce was fantastic.  The tender duck dumplings merely served as a vessel to sop up all of the delicious creamy aromatic curry.  Loved the spice level as it was definitely there without blowing my tongue to bits.  The charred shallot was not merely a garnish, it provided a sweet crunch.  Sporting a fish skin "chip", the Forelle or steelhead trout was served with whipped smoked potato, champagne kraut and brown butter.  At first, I thought the potato was a Hollandaise sauce, but in fact, it was just very airy and buttery smoked potato.  It was a nice "sauce" for the perfectly cooked trout which was flaky and moist.

Our last savoury item was the Entenbrust featuring seared aged duck breast, red cabbage puree, garlic panisse and charred onion with onion cream.  Despite looking rather pale, the duck skin was crispy and mostly rendered.  The aged duck was tender and deliciously gamy.  By itself, it tasted great, but with the the onion, panisse and red cabbage, there was a lot going on including aromatics, tang and sweetness.  I really enjoyed this dish.  Onto dessert, we had the Kulfi with sugar apple, white chocolate coating and pistachio.  As much as this looked really sweet, it was much milder in actuality.  The pistachio really came through while the kulfi was lightly sweet and moderately creamy.  Loved the pistachio cookie that provided a nutty crunch.  This was a nice finish to a really tasty and interesting meal.  Definitely some real skill exhibited with well-executed and attractive dishes.

*All food was complimentary*

The Good:
- Restrained creativity
- On point execution
- Flavours were impactful

The Bad:
- Although keeping dishes true to either Indian or German cuisine meant harmony, I would've liked to see some mash-ups (even if they didn't work)