Kumo Sukiyaki

Remember Posh?   It was the only AYCE sukiyaki spot (with several locations) in the Lower Mainland.  I didn't mind the place and in fact, was a very good value.  Was it truly authentic?  Well, let's not dwell on that because Vancouver is not exactly teeming with authentic Japanese food in general.  Now there is a new spot in Richmond where Toyotomi used to be (and a rice noodle place more recently).  It is rumoured this new restaurant, Kumo Sukiyaki, is run by the same people behind Shin Ka Gyuu.  Yes, there is some controversy over their business practices, but without actual experience on my part, I'm going to stay out of that and concentrate on the food and service.

So the AYCE is available in 3 levels (weekday/weekend) - Silver ($30.99/$32.99), Gold ($54.99/$56.99) and Black ($76.99/$78.99).  Silver gives you 3 meat options, Gold adds 2 Wagyu choices while Black adds 2 more Wagyu items as well as one slice of A5.  Unlike Chinese hot pot, Sukiyaki involves very little liquid in the hot cast iron pan/pot.  There is a mix of soy, sugar, sake and water.  There is a "setup service fee" of $17.99 (good if you have a big group, but not so much with 2 people), so consider this like paying for your broth at Chinese hot pot places.  It really should only be $5.00pp in my opinion.  Traditionally, we only see beef and pork options, but I've seen other meats included sometimes.  After quickly cooking the meat, dipping it into raw egg is the way to finish the sukiyaki experience.

We ended up with the Gold series menu that included the 3 meats in the Silver series menu (Pork Belly, Angus Beef Short Plate, AAA Boneless Chuck Flap) and 2 Wagyu choices (Wagyu Beef Striploin, Wagyu Beef Short Plate).  I thought the 2 extra Wagyu meats were well-worth it in my opinion.  We thought the Wagyu Beef Striploin was fantastic being meaty yet super tender.  With that being said, I can see most people being happy with the 3 Silver series menu choices as well.  They were also fatty enough and tender. 

There was also a small selection of Veggies that included cabbage, winter melon, crown daisy, tofu, shiitake, enoki, oyster mushroom, shimeji, radish, carrot and yam noodles.  They also have fish tofu, beef balls and sprouts on the menu, but they didn't include it in our bowl even though we asked for everything.  Furthermore, rice, udon and glass noodles are also included, but we didn't order any but the glass noodles (which we also didn't receive).

There was also some appies including Ebi Mayo, Takoyaki, Kimchi, Tako Wasabi and Seaweed Salad.  On the menu, 2 items were blanked out and I really thought a few more options would've been nice.  As for the things we did have, the tempura shrimp were decent but a bit greasy.  Takoyaki was a little shriveled but still decent.  Even though the tako wasabi was cooked, it was tasty and nicely textured.  The seaweed salad was standard while the kimchi was on the tangier side.

Onto dessert, we were surprised to find Chocolate Mini-Ice Cream bars (from Costco) that were quite good.  There was also Mochi Ice Cream (not sure where the mochi was though) and Fresh Pineapple.  Also, they offer unlimited drinks for $5.00pp (pop, juices and yakult).  With all things considered, I thought the pricing was fair for what we got.  Meat quality was good and the service was friendly despite the place being super busy.  If you do the Silver series menu, I consider it a good value especially if you eat a lot.  The free parking in the lot above is also a bonus as the area is not known to have a lot of street parking. I do feel the setup fee for $17.99 is unnecessary though.

The Good:
- Good meat quality
- Good service despite being busy
- Reasonable pricing

The Bad:
- They really need checklist ordering system to reduce the errors and for better efficiency
- Set up fee of $17.99 is a bit steep
- Need better exhaust system, the place was getting rather humid

 

Bin 4 (Burnaby)

Ever since my first visit to Bin 4 in Victoria, I've become quite fond of their burgers.  Are they best I've had?  Well no, but they are still good and since they include sides and also a choice of dip, I believe they are a decent value.  Even more so after 9:00pm as they have their 50% off special as long as you order a drink of some sort.  Therefore, we've made it a regular spot on Monday nights after softball during Spring/Summer.  However, I've never gone with my family as the closest one is on Granville Street.  Now they have a new location in the former ABC/Ricky's in the Accent Inn on Boundary.  Well, I guess we just had to go right?

So other than some appies (that seem to reuse many of the ingredients in their burgers, which is smart), their menu is focused on burgers.  My son went for the Big Spenny with Brant Lake Wagyu, aged orange cheddar, smoked bacon, Bin 4 burger sauce and lettuce (he omitted the tomatoes and pickles).  He found the patty to be a bit well-done but still moist and very beefy tasting.  That thick-cut and lean bacon was impactful texturally as well as being smoky and salty.  For his dip, he went for the roasted garlic aioli which was aromatic and garlicky.

For myself, I had the Black & Blue featuring 63 Acres premium beef (I went for a 1/2lb patty), Bin 4 blackening spice, Emrite blue cheese, crispy onions, chipotle aioli, lettuce and tomato.  I found the patty a touch dry since it was cooked a bit too much.  The exterior was a bit crispy and there was good meat flavour though.  Since there was so much blue cheese, the whole burger was quite sharp.  For my dip, I went for the curry aioli, which is my personal favourite.

My dad went for something a bit more healthy in Off The Hook with seared rare sesame-crusted ahi tuna, crispy wonton strips, sriracha cilantro sauce, fresh cilantro, tapenade, chipotle aioli, lettuce, tomato and red onion.  As you can see, the tuna was prepared perfectly.  It was soft and delicate while the crispy wonton strips added crunch.  Not sure if the burger needed all those condiments though as the tapenade was a bit too salty.  He chose a side salad rather than fries.

Viv ordered the Italian Job with Fraser Valley free-run chicken breast, smoked bacon, bruschetta, fresh basil, balsamic reduction, roasted garlic aioli and lettuce.  This was quite good with all of the flavours making an impact.  The chicken itself was a bit thin, but not dry though.  The bacon was quite pronounced.  Would've liked even more balsamic.  She had the red onion rings and they were good.  Loved the crispy breading.  For her dip, she chose the chipotle aioli that did have a kick.

My daughter ended up with The Bistro with the same chicken breast, smoked bacon, double cream brie, balsamic onion jam, roasted garlic aioli, lettuce and tomato.  This was all about the bacon and onion jam where it was both salty and quite sweet.  Nice soft brioche keeping things light and airy.  I haven't mentioned the kennebec fries yet and well, they were okay.  Not as crispy as I've had before.  Chalk it up to a new location with new everything?  She went for the truffle aioli for her dip.  My mom ended up with the same thing, so nothing more to talk about here.  All-in-all, the meal was good and considering how expensive everything is these days, it was reasonably-priced.

The Good:
- Specializes in one thing and generally gets it right
- Side and dip included, so decent value
- Easy to get to and easy to park

The Bad:
- Fries were not as crispy as I would've liked

Max Noodle House

Boy, I haven't been back to Max Noodle in Richmond for over 10 years!  Good news is that they are still around and I had the chance to visit it again.  It used to be Mak's Noodle (at least the English name) which was related to the Hong Kong store in Central.  However, it is just Max Noodle now and at the very least, brings Mak's Noodle vibes to the Lower Mainland.  Portions are not large here, rather, they concentrate on quality and execution.  

Naturally, the thing to get is their Wonton Noodles, but I decided to add Siu Gau as well.  Siu Gau are bigger than wontons and have the addition of wood ear mushrooms.  I would like to point out that, although the bowl is smaller than most other wonton noodles in town, the amount of dumplings and noodles seem to be the same.  There is just less soup.  About that soup, it was flavourful with a nice briny saltiness and aroma.  The noodles were chewy with a snap, just perfect.  I found the wontons to be excellent with bouncy shrimp that were sweet with a bit of white pepper.  Siu Gau were equally good with the crunch of the wood ear.

We also got the Lo Mein with Shredded Pork in spicy brown sauce.  This is another classic and although I love the flavour, the amount of pork fat was a bit much.  Back to the taste, it was meaty and packed full of salty sweetness with a kick.  Noodles were chewy and dry where there was just enough moisture (and fat) with the meat to coat each strand.  For the strips of pork that wasn't fat, they were tender with the sauce completely soaking into it.

Something a bit more mild was the Sampan Congee (called seafood on the menu) with fresh squid, dried squid and pork skin.  I found the congee itself to be rather mild, but still adequately seasoned.  The viscosity was thick enough to coat a spoon without being clumpy.  It was smooth and silky where it benefitted for the slow cooking process.  There wasn't enough ingredients in my opinion so it lacked the usual body.  We got a side of Salty Donut and it was hot and crispy.  Inside, it was airy and light while the amount of salt was enough to flavour the dough.

We ordered the Deep Fried Bean Curd (Tofu) and it was also very good.  These silky tofu triangles were super crispy on the outside while still buttery smooth inside.  They were coated in spiced salt and although it was good, we wished there was more of it.  Served on the side was raw garlic vinegar dip, which added a sharp tanginess.  Overall, the food at Max Noodle was as good as I had remembered.  I think it is one of the best places for Wonton Noodles even though some people consider it too small of a portion.  I think it is enough and the quality is top-notch.

The Good:
- Excellent wonton noodles
- Focused menu
- That fried tofu is stealthily good

The Bad:
- Small portions for those who care
- Parking is typical Richmond small parking lot and tight spots

Riley's Fish & Steak

The Glowbal Group is often a very easy target for foodies and restaurant critics.  Often sporting the ritziest decor and a place to see or be seen, the food almost appears to be secondary.  To be fair, I've had some good meals at Glowbal Group restaurants and I'm not afraid to admit it.  I personally feel that many people consider it an embarrassment to say such a thing.  I will agree that for the price, there are many other choices in the city to choose from, so I do not deny that is the case when we talk about Glowbal, Coast, Black+Blue, Italian Kitchen and Trattoria.  I won't comment on Five Sails, as I've not been there since they took it over.  Recently, their newest venture, Riley's Fish & Steak, has earned a Michelin-Recommendation.  I can just see some people rolling their eyes right now.  However, I would like to judge this for myself and decided it would be the place where I would celebrate my birthday.

Originally, I had visions of a seafood tower in my mind, but ultimately ordered a selection of appies to get a better sense of the menu.  One of their recommendations is the Wagyu Beef Carpaccio and I would have to say it was quite good.  The thinly-sliced beef was buttery and soft while topped with smoked tomato jam, aioli, parmigiano reggiano, onion rings and chimichurri toast.  There was no shortage of seasoning for this dish due to the saltiness of the cheese and creaminess of the aioli.  The smoked tomato jam was something a bit different and although I was concerned about it being too strong, there was just enough of it to provide some sweet tanginess.

Featuring the same crispy onion rings, the Crab Louie sported a considerable amount of lump crab meat, baby gem lettuce, avocado, soft poached egg and tomatoes in a 1000 island dressing.  I also thought this was pretty solid where the lettuce was fresh and crisp.  There was just enough dressing coating each leaf where there was just the slightest hint of heat in the tangy sweet dressing.  As mentioned, there was enough fluffy crab for the entire salad.

Initially, I was not aware how big Riley's Brioche would be, so we didn't end up finishing it.  Now it wasn't because we didn't like it.  Rather, it was fantastic with a crunchy exterior giving way to a soft and buttery interior.  Even without touching the aromatic lobster oil and or whipped butter with smoked maldon salt, the brioche was super tasty on its own.  The butteriness combined with the garlic and gruyère made it aromatic with enough saltiness on its own.

We also got one of their Classic Steamers with half mussels and half clams (1.5lbs in total).  With the classic broth, it consisted of white wine, garlic, herbs and butter.  It was plenty flavourful (bordering on salty) with properly cooked-down wine.  This great for dipping with the chimichurri bread.  Both the mussels and clams were buttery and plump while not overcooked.  We did find 2 unopened clams though.

Other than the carpaccio, the other highlight with the appies was the Lumb Crab Cake with black pepper mayonnaise.  Often, I am rather dismayed with crab cakes with all forms of filler.  Not only does it reduce the amount of crab in the cake, the crab is overwhelmed by the ingredients.  Not here though.  This was all crab with a panko coating on the top and bottom.  Hence, it was fluffy and texturally consistent.  Also, we could really get the crab flavour and essence from the cake.  It was also nicely browned on both sides giving it a crispy nuttiness.

Moving along, our next appie was the Smoked Salmon & Caviar Potato Rosti with egg, chives and shallot crème fraîche.  I thought the rosti was a little greasy, even though I know it is not supposed to be a health food.  The exterior was definitely crispy and well-browned.  On top, the smoked salmon was appealing colour and buttery in texture.  The small dollops of sevruga caviar were a real briny treat (wish there was more, but I understand since it is expensive).

Last appie was the Seafood Chowder served in a sourdough bread bowl. I quite enjoyed this as the viscosity of the chowder was just right.  Definitely rich and thick enough while still able to be drinkable.  There was obvious hit of smoked bacon to go with the slight seafoodiness of the broth.  I could get the natural sweetness of the seafood and onions while the salt might've been a bit too aggressive.  Overall, it was a good chowder.

Onto the mains, we ended up with 3 cuts of steak including the 8oz Prime Beef Tenderloin ($64.00), 16oz Prime Beef Ribeye ($98.00) and 14oz Prime Beef Striploin ($64.00).  Now the reason I put the prices in parentheses is our favourite was not the most expensive.  We asked them all to be prepared medium-rare and they were prepared as such.  The most buttery tender was actually the striploin.  It was packed with flavour and required little chewing.  Nice crust on the outside and well-salted.  Second favourite was the ribeye because it was so delicious from all of the fat.  Lastly, the tenderloin was good and also well-seasoned, but by virtue of being the leanest, it had the least beefy flavour.  It was tender though.

Viv decided on the Sablefish marinated in miso maple. With all of their seafood entrees, they include a potato risotto, parsley puree and confit cherry tomatoes.  Not mentioned, but included on the plate was broccolini and arugula salad.  Although sablefish is very forgiving when it comes to preparation, this one was done perfectly.  It was flaky and buttery with a nice smoky and caramelized exterior.  The marinade had penetrated the entire piece of fish.

My daughter ordered her usual with the Chinook Salmon Steak.  Also known as King Salmon, this was super buttery and soft.  Not only was it cooked beautifully, it was super fresh with a clean taste.  As you can see in the picture, the skin was seared until it was crispy.  It was also properly seasoned.  As with Viv's dish, the same accompaniments were on the plate. Risotto featured cooked-through, yet still firm cubes of potato.  It was plenty creamy.  Broccolini was vibrant and crunchy.

My dad ended up with the Jumbo Scallops because I encouraged him not to order the same dish as my daughter...  Turned out to be a good idea because the 6 scallops were beautifully seared while still being a bit rare in the middle.  The result was tender buttery scallops that were well-seasoned and nicely caramelized.  Again, the plate as completed with the same accompaniments as well as some charred lemon.

Since our steaks needed some sides, we got 3 of them including Truffle Fries, Creamed Spinach and Crispy Brussels Sprouts.  I thought the fries were pretty typical, yet quite crispy with only the slightest hint of truffle oil.  It came with some tasty black pepper mayo.  The creamed spinach was sinfully prepared with Boursin, hence it was both creamy and flavourful.  Some feta on top made it even cheesier.  A Glowbal classic, the Brussels sprouts were indeed crispy and tender.  There was plenty of parm on top for a salty nuttiness while the side of chipotle mayo added spice.

Since I had a birthday cake sitting at home, we only ordered 2 for the table to share.  Not surprisingly, the kids didn't really share the Devil's Marquis featuring devil's food cake, caramel chocolate ganache, crispy chocolate crunch, dark chocolate crème and bittersweet chocolate mousse.  This was truly decadent and rich with so many layers of chocolate.  I was able to try this and there was a mix of textures and different sweetness of chocolate.

For myself, I'm always partial to fruity desserts and especially tangy ones.  Therefore, I only had eyes for the Lemon Tart with torched Italian meringue, raspberry cream, candied lemon zest and berries.  I really liked this as the crust was firm and crunchy.  Inside, the lemon curd was creamy and tangy while the lemon zest added a nice sweet bitterness.  I was a bit surprised at this because it was one of the better lemon tarts I've had lately.  In fact, the whole meal was unexpected because we uniformly thought it was good.  Yes, I'm going on record on say that dinner we had at Riley's was on point.  Proteins were prepared properly and the quality of the ingredients was plain to see.  You will be paying a pretty penny for it though, yet if you want to be spendy, it is definitely an option for your dollar (or many many dollars).

The Good:
- Proteins were prepared properly
- Overall, solid food
- Attentive service

The Bad:
- One of the most expensive restaurants in the city, even though it was good, lots of choices to be had at this price point
- Too bad the parking lot below (which is expensive as well) is not attached to the restaurant

Desi Turka

Most people would say that the best Indian food can be found in Surrey, in particular, along the Scott Road corridor.  I generally agree with this sentiment because I've had my fair share of solid Indian food on Scott Road.  It also helps that I work nearby and everyone keeps giving me suggestions as to their favourite restaurant.  However, if you look hard enough, there are equally good Indian spots littered all over the Lower Mainland.  It isn't much different than the proliferation of great Chinese restaurants.  One place I visited recently was with Jacqueline in Desi Turka in New West.

We started off with the Chicken Momos with mint and tamarind chutneys on the side.  These Indo-Tibetan dumplings were quite good and compared well to the ones I had at Katmandu Restaurant on Scott Road.  The dumpling wrapper was medium-thick with a nice delicate chew to them.  Inside, the chicken was moist and tender while nicely spiced.  I like dipping them into the tamarind chutney since I love sweet tanginess.

Arriving on a sizzling cast iron plate with an intoxicating aroma, the Tandoori Chicken was on point.  As you can see, there was plenty of exterior charring, which meant there was a smokiness to the dish.  The chicken itself was quite moist inside and the marinade did penetrate the meat.  The final touch was a light drizzle of butter sauce that added some added layer of flavour and texture to the already flavourful chicken.

Now we couldn't just have Tandoori Chicken with butter sauce without having the actual Butter Chicken itself right?  The Butter Chicken featured big chunks of breast meat, which were tender and moist.  In actuality, the chicken in butter chicken is tandoori chicken, so this dish and the previous are directly related.  I really enjoyed the butter sauce here as it was rich and creamy with just enough tomato tanginess.  We could definitely taste the spices.

Of course to go with the butter chicken, we had to get some carbs in the form of Pulao Rice, Garlic Naan and Butter Roti.  Rice was nicely prepared where it was nutty and chewy.  We loved the naan as it was blistered and crispy in parts while stiff soft and chewy in others.  Good amount of butter and garlic brushed on top.  As for the roti, it was crispy and nutty with even leoparding.  It was glistening with butter, just how we like it!

Going for a different protein, we decided to try the Bombay Fish Curry.  It was loaded with flaky and soft pieces of fish.  As for the curry, it was thick with a good amount of spice and spices.  We asked for hot and it did have a lingering heat even well after we finished eating it.  Could definitely taste the ginger and the sweetness of the onions.  Naturally, there was also the classic Indian flavours of cumin, coriander and cloves.

Lastly, we had to get a vegetarian dish into the meal and we did just that with the Palak Paneer.  The creamy spinach gravy was earthy from the cumin and cardamom while nutty and slightly sweet.  There was a plethora of squishy and delicate paneer nestled within.  Overall, we quite enjoyed our meal at Desi Turka and I would definitely say that it gives the Indian restaurants along Scott Road a run for their money.  Good option in New West.

*All food and beverages were complimentary*

The Good:
- Reasonably-priced
- Good spice level (we requested hot and it was indeed that)
- On point proteins

The Bad:
- Place is a bit small, so would fill up quickly

Bar Susu

If you've followed me for at least the last 3 years, you'll know my love for Published on Main.  Hence, I am completely not surprised that they have received a multitude of awards and distinctions since they opened.  So when the same ownership group added Bar Susu where the The Whip used to be located, I was anxiously wanting to visit the place.  Well, after a few near-visits, we finally made it down to check the place out.  Now don't expect the place to be Published, as it is a bit more lively with a youthful energy.  The menu is much smaller, yet, as they name implies, a larger focus on beverages.

We started things off with the Shishito Peppers with furikake and Maggi mayo.  These were blistered and on the softer side.  The amount of furikake was quite aggressive, but that meant there was no absence of impact and spice.  Naturally, shishitos are rather mild, but a few of them were hot.  It was fun guessing which one was spicy in a Doritos Roulette manner.  Loved the Maggi mayo as it was full of umami.  Wished we had more of it though.  The puffed rice on top added a nice crunch.

Next, I had the Chicken Liver Rosette with cherry confiture and pickled rutabaga.  The key word here is "I" because they serve these individually.  Since I am the only one that love chicken liver, we only ordered one.  I loved the crispiness of the rosette where it was filled with creamy and flavourful chicken liver mousse.  It was sweet with definite chicken liver taste and cognac.  Pickled rutabaga on top provided some tang to lighten things up.

Topped with sunchoke crisps and parsley, the Beef Tartare had a particularly Asian influence with citrus kosho dressing and tobiko.  I enjoyed the pops of the tobiko that helped break up the smooth texture of the beef.  The tartare itself was bright with balanced acidity.  Eating the tartare by itself was delicious enough and impactful.  I thought the nori sheets on the side were a bit too strong tasting and took away from the beautiful tartare.  I would've liked to see shrimp chips or any other tapioca-based chip as a better vessel.

Featuring cute jicama dinos, the Dinosaur Kale Salad was well-dressed with miso citrus.  The tender strips of kale were full-flavoured due to the dressing.  Once again, another dish with noted acidity and impact.  There was plenty of comté cheese on top to provide nuttiness.  Rather than using a harder cheese, the salad was less salty (which was a good thing).  I absolutely loved the Japanese rice crackers as they provided a light and slightly salty crunch.

My absolute favourite dish of the meal had to be the Hot Smoked Trout atop spinach gomaae and dashi butter.  So buttery and soft, the trout really did melt-in-my-mouth.  No chewing necessary!  Beyond that, the smoke was just enough to provide a background essence without overwhelming the delicate fish.  Not too sweet, the gomaae provided an aromatic nuttiness.  This was further complimented by the rich and silky dashi butter that also had an herbaceous finish.  To literally top it off, the crispy fish skin provided the necessary textural contrast.

If the trout was my favourite, the Sablefish was a very close second.  Although sablefish can be very forgiving, the cook on it was perfect though.  It was buttery and flaky while being lightly torched.  The fish itself was well-seasoned, but the tomato butter really put it over-the-top.  We could really taste the essence of tomato and it broke up the heaviness of the butter.  There was barley in the sauce and it added some chew and texture.  Maitake mushrooms and seaweed provided both earthiness and umami to the dish.

Our last savoury item was the Pork Collar with miso, pumpkin orange puree and sauteed Swiss chard & chanterelles.  The pork was properly seasoned and prepared perfectly with just a bit of pink.  It was juicy and tender with a classic bounce texture.  I thought the puree was very bright due to the orange and it was the predominant flavour.  Also well-seasoned, the Swiss chard was cooked just enough and benefited from the deliciousness of the mushrooms.

Onto dessert, we had the Chocolate Mousse filled with cherry and accompanied by butterscotch.  The thing that really elevated the impact was the sprinkle of fleur de sel.  It heightened both the sweetness of the butterscotch and the intensity of the chocolate.  We would've liked even more of it!  Beyond the creamy mousse, the sweet tang of the cherries provided layers of flavour.  Some crunch in the middle added texture.  Even though Bar Susu is its own restaurant, it is hard to not have some comparisons to its older sister restaurant.  Is it as good as Published?  Well, that is not a fair question since they are not the same in many ways.  I would say Bar Susu is good and the old wood building has real charm.  Personally, I would eat at Published first, but I am not opposed to returning to Bar Susu either.

The Good:
- The building has real charm
- Service is attentive
- Food is generally good

The Bad:
- Menu is a bit limited, but the focus is not only on food here