B House

I've seen B House featured on a few IG reels and stories in the past, which definitely intrigued me.  The eclectic menu isn't easily categorized as it jumps from one Asian cuisine to another with fusion elements.  Normally, that would be cause for concern but if you think about it, most restaurants have some form of fusion going on.  Hey, the best food on Earth are results of fusing 2 cuisines (e.g. Vietnamese & French).  Jackie and I dropped by to check them out on a Sunny Sunday.

To illustrate the fusion focus of the menu, the Tuna Sushi Bombs were a bit Japanese, a bit Korean and a touch Westcoast.  It featured a crispy rice base topped with soy-marinated ahi tuna, sesame seeds, green onion, Korean sauce, jalapenos, cucumbers, watermelon radish, truffle aioli, miso glaze and tobiko.  So as you can see, there was a lot going on with each bite.  Was it a bit muddled?  I would say yes, but it was still pretty tasty.  Surprisingly, I still noticed the buttery tuna despite everything on top of it.  The good thing was that no one component dominated the other.  I got the spice from the Korean sauce, the creamy truffle from the aioli and the saltiness of the soy.  The crispy rice was definitely living up to its namesake while not being too firm.

On the same theme, we had the Yellowfin Tuna Tartare next.  It was beautifully plated (fine-dining worthy) with a smear of miso glaze topped with an edamame salad with tomatoes, green onions and herbs.  As for the tartare itself, we found cubed citrus soy yellowfin tuna, avocado, tobiko, sesame seeds and green onion.  This had a lot less going on so that the tuna was more at the forefront.  Similar to the sushi bombs, the tuna was not aggressively marinated, so it was still the star of the plate.  Combined with the creamy avocado and the miso glaze, we had a balanced bite atop a crispy taro chip.

Something that was not quite fusion, we had the Simple Wings.  These were essentially Vietnamese-inspired with salt, pepper, garlic, jalapeno and chili flakes.  I thought these wings were decent with a crispy rice flour coating.  The skin was somewhat rendered and the meat was indeed juicy.  What I would've liked to see some sort of brine as the wings were not flavourful on their own.  Even with the ample amount of aromatic garlic and jalapenos, it didn't do enough to make an impact.

Our last small plate was the Char Siu Bao which, unlike the Chinese version, was Japanese-style char siu nestled within a Chinese mantou-type bao.  These were pretty decent with thick slices of fatty char siu that had a salty sweet glaze on them.  In addition, we found lettuce, aioli, jalapenos, pickled shallots and sesame seeds.  This helped brighten up the whole thing with tanginess, heat and nuttiness.

My favourite dish of the meal was the Dragon Noodle Bowl with stir-fried egg noodles, blackened boneless lemongrass chicken leg, greens, crispy garlic and herbs topped with bang bang shrimp.  These chewy noodles were so flavourful, it was addictive eating them.  Lots of sweetness and savoury elements as well as the crunch from the veggies.  That chicken was superb being juicy and moist while caramelized and charred.  On top of that, literally and figuratively, the bang bang shrimp were slightly crispy and with spice and sweetness.

I had mixed feelings about the Miso Wild Sockeye Salmon.  On one hand, the salmon was overcooked but then the rest of the dish was really good.   The salmon was naturally sweet and was complimented by the rich flavour of the miso.  Some nuttiness was provided by the sesame seeds.  Rice was nicely done being chewy while the veggies were vibrant.  Avocado salsa was creamy and went well with the salmon.  A bit of truffle aioli afforded some creamy woodsiness.

Another favourite of mine was the Korean Chicken Burger.  I'll talk about the other components a bit later, but I would like to focus on the croissant bun.  What a fantastic choice!  It was crispy, yet flaky and buttery.  Even better than brioche!  Now about that chicken, it as juicy and fried beautifully.  I found it sauced just enough to give it some sweet heat.  Lots of crunchy coleslaw to balance out the burger. Those fries were pretty good too, super crispy!

We had another bowl in the Pork Belly that consisted of rice, daikon slaw, cucumber, tomato, pineapple, green onion, soy marinated egg, house aioli, sesame seeds and crispy garlic.  Once again, there was quite a bit going on here, but the pork belly was definitely the most noticeable ingredient.  It was beer braised being tender with just the right amount of fat.  All of the other ingredients did help lighten the bowl with some sweetness and crunch.

We had one more dish in the Thai Red Curry with Chicken Leg.  This was a creamy and generally mild curry that had some hints of spice.  It was plenty aromatic with the coconut cream coming through in texture and in taste.  The fresh herbs and cherry tomatoes provided some brightness.  The whole chicken leg was the star of the plate as it was juicy and tender while sporting crispy and rendered skin.  The side of rice was quite good being fluffy while not too wet.

We also had a couple of cocktails to go with our meal in the Lychee Raspberry Cosmo and the Mango Crema Cosmo.  As you can see, both were fruity in appearance and in fact, were refreshing and sweet.  Definitely great for those who don't want something strong.  As for dessert, we had the Chocolate Molten Brownie.  This was pretty good with a slightly crisp exterior then giving way to an ooey gooey centre.  It was purposefully sweet and plenty chocolatey.  Overall, the meal at B House was definitely interesting with some real strong dishes.  Possibly there maybe a few too many components, but for some odd reason, it seems to work.  There is also a nice patio outside for sunny days.

*All food and beverages were complimentary for this blog post*

The Good:
- Some strong flavours
- Most proteins were quite good
- Nice vibe (a la The Drive)

The Bad:
- Salmon was quite overdone

Bravo

I've been meaning to visit Bravo for quite some time.  With its Vanmag win as the best new restaurant, I felt it was a place that I needed to try ASAP.  Located in the former Ubuntu Canteen, Bravo features sustainable seafood with a dry-aged fish program.  Chef Jonah Joffe is both co-owner and Executive Chef.  I was so impressed with my first visit, I came back within a month to try more dishes.  This blog post will include dishes from both meals.

The first thing on the menu is the Oysters and depending on the day, there are certain ones you can choose from.  We decided on the Shigoku and Sunseekers since they were relatively smaller, which we prefer.  The Sunseekers were much creamier and had a hint of cucumber.  With a mild brininess and balanced flavour, the Shigoku had a clean finish.  Lemon wedges, horseradish, spicy cucumber aguachile and fermented red jalapeno were served with these.  I really enjoyed both of the condiments as the cucumber was refreshing and bright while lightly spicy.  Being spicier and more bold, the fermented red jalapeno went well with the Sunseekers.

Sometimes a simple Burrata turns out to be one of the highlights of the meal.  This was such the case where the creamy burrata was complimented well with braised tomatoes, kale gremolata and pistachios.  Since burrata is such a mild-tasting cheese (albeit buttery and creamy), it needs a boost and indeed the components did that.  The fresh braised tomato added sweetness and tanginess.  Then well-seasoned gremolata brought a bright tang and aromatics.  Of course the pistachios did its salty nutty thing with some added texture to the dish.  This was served with Livia Sourdough, but on the 2nd visit, we actually added an extra dish that was served with whipped butter and maldon salt.  That bread was good to soak up everything as most dishes were served with a killer sauce.  Loved that butter as it was creamy and airy.

I always enjoy a toast with fish on it (particularly anchovies), so when I spotted the Gravlax Toast, it was a must order.  To top it off, it also included boquerones!  Yes, I got my anchovy toast in a round about way...  In addition to that, we found café de Paris butter and fresh herbs.  The combination of tangy brininess of the boquerones with the sweet butteriness of the salmon ensured that our taste buds were taken care of.  The seasoned butter provided extra seasoning and richness (reminded me somewhat of the sauce I had at Le Relais de L'Entrecôte) while the herbs (in particular the dill) afforded some bright and fresh flavours.

One of their signature dishes is the Tofino King Salmon with maple ginger dressing, cucumber and avocado. This dish was all about the main ingredient as it should be.  The slices of aged salmon were super buttery and soft.  The natural sweet fishiness (in a tasty way) was at the forefront.  I thought the dressing was super delicious and impactful without getting in the way of the salmon.  There was a certain umaminess about it where it wasn't exactly salty, but there was lots of flavour.  The sweetness of the maple probably helped curb the saltiness.

Another showstopper was the Spencer Gulf Hiramasa with passionfruit aguachile, cantaloupe and espelette.  This was so good, we ordered it both times!  The firm hiramasa was a bit buttery while naturally sweet.  That passionfruit aguachile was spicy, sweet and tangy.  Sure, this was a case of the sauce overtaking the main ingredient, but it worked.  It was so good, we wanted to coat each piece of fish with as much as we could.  This passionfruit aguachile would be a great sorbet too!

From powerful to subtle, we transitioned to the Hokkaido Scallops with coconut leche de tigre, calamansi and finger lime.  Since Hokkaido scallops are so delicate, the sauce had to be both memorable without drowning out the natural sweetness.  Call it a success as the buttery scallops were still the main focus, but the aromatics of the coconut milk were present as well as a background brininess.  Acidity was balanced with the calamansi and finger lime.

Another dish we ordered both times was the Fremantle Octopus with brava sauce, labneh and tomatillo.  The braised octopus was tender, yet still retained its signature bite.  It was torched, so that there was some caramelization and slight charring.  Normally, we find brava sauce on top of potatoes, but in this case, it provided quite the tanginess and acidity.  Possibly a bit too powerful, but it was dialed back with the creamy labneh.  Other than the contrasting colour, the tomatillo sauce added another layer of tanginess.

One of the best dishes was the Manila Clams in a shiro dashi with fried tofu and sesame.  All the clams were fully opened and cooked perfectly.  They were plump, buttery and at their briny best.  That clam nectar seeped into the dashi where it was sweet, briny, buttery and full of umaminess.  I would've preferred a less firm tofu, but at the same time, I understand that a softer one would possibly fall apart in the cooking process.  The side of sourdough was a must here as the broth couldn't be wasted.

The one dish we were indifferent about was the Kale Gnocchi.  Nothing wrong with the sauce here as the pistou was creamy, aromatic and bright.  Interestingly, they added toasted pine nuts to the dish which made this a quasi-pesto.  However, rather than blending it into the sauce, it was more impactful as whole nuts.  Loved the maitake mushrooms where they provided "meatiness" and the onions added sweetness.  We also had some parmigiano reggiano crisps for texture and saltiness.  So the main issue was the gnocchi itself.  They were pillowy soft, but in mid-chew, they were mealy.  We would've preferred a firmer gnocchi.

Another awesome dish was the Tagliolini with humboldt squid bolognese, taggiasca olives and herb ricotta.  Beyond the al dente pasta, which was neatly plated, the bolognese was beautiful.  I've never had it without some form of pork and/or beef, so the squid was definitely different.  It was tender, yet with a rebound bite.  There was some natural sweetness to compliment the tang of the tomato.  Extra punch was provided by the sweet olives and everything was balanced out by the creamy ricotta.  Excellent dish.

The Cascade Steelhead was another solid dish where the fish itself was perfectly executed.  Flaky, moist and still buttery, the steelhead had a rich flavour.  It sat atop a horseradish soubise which was creamy and rich.  The horseradish was definitely there without being a distraction.  There was natural sweetness from the onions.  Hidden underneath the broccolini and dill, we found some crispy fingerling potatoes.  About that dill, it was nice addition to the plate as it brightened things up. 

Last but not least, the Seared Scallops was higher level. Each one of the plump scallops were seared beautifully while still being a bit rare inside and supremely buttery.  They were well-seasoned but the lemongrass & coconut sauce was so aromatic and impactful, it just made the dish.  Unfortunately, both times, we were so full, we didn't get to dessert.  I guess that would be on my next visit (which is guaranteed).  For these first 2 meals, the food was fantastic and well-executed.  Loved their aged fish and frankly, all of the other seafood creations. Bravo definitely earns its title as best new restaurant. 

The Good:
- Expertly-prepared seafood
- Bold and impactful flavours
- Focused menu

The Bad:
- Gnocchi was not our favourite

 

Fighter Chicken (Granville)

In 2021, I had ordered takeout from the original Fighter Chicken on East Broadway at Renfrew.  It was actually a deal from a food delivery service and I scored the whole meal for cheap.  Mind you, Fighter Chicken's regular prices are not very expensive to begin with.  In September, as a back-to-school promo, they are offering some killer deals that rival my original visit.  On September 4th, receive 4 free pieces of Crispy Fish if you purchase 4 pieces.  On September 5th, get 3 free pieces of fried chicken when you purchase 6 pieces.  For September 6th & 7th, receive a free Crispy Chicken Burger when you purchase a Double Crispy Chicken Burger Combo.  Lastly, on September 8th, receive 2 Crispy Chicken Burgers for free when you get a Bucket of Chicken.

Now the rest of this blog post will focus on my visit to their Granville Street location in Marpole.  Naturally, we must talk about their Crispy Fried Chicken.  Costing slightly less than Church's, you can get an 8-piece for $28.99.  In terms of comparison, Fighter Chicken features some pretty large pieces that are brined.  Therefore, the chicken has an inherent seasoned flavour that doesn't really need any enhancement.  The meat is juicy and tender while the medium-thick batter is crunchy.  It is available in spicy as well.

So they also have Chicken Strips and Popcorn Chicken.  Main difference between the 2 are the size.  Both of them feature white meat where the chicken strips are large (almost whole breasts) while the popcorn chicken has Chick-Fil-A vibes.  Much like the fried chicken, the batter is medium thick and plenty crunchy.  Being thicker and bigger, the strips are juicier and more moist.  There are a variety of sauces to choose from including tartar, honey mustard, spicy BBQ, sweet BBQ and sweet dip.

They have Chicken Burgers as well including a Spicy Chicken Burger.  Both are very similar with large chicken strips sandwiched in a brioche bun with lettuce tomato and cheese.  Both of these are absolutely huge and require you to open wide!  As such, they are filling and satisfying.  I personally like the spicy sandwich more as it has more impact and of course spice.  The brioche is toasted enough to stand up to the ingredients.

Their most underrated item on the menu is their Fish Burger.  Featuring 2 large fish fillets, this is just as filling as the chicken sandwiches.  However, due to the use of fish, it is more easily eaten.  The batter is crispy while the fish in the middle is flaky and moist.  There is some tartar sauce and mayo to compliment as well as lettuce and tomato.  I could do without the raw onions, it is a bit too sharp.  They also have Poutine and this reminds me somewhat of the Costco version.  This is not an insult.  This features legit cheese curds and a rich silky gravy.

As for those Fries, they are the starch-covered variety that ensures the exterior will be crispy.  Due to the starch, the fries eat a bit greasier than regular fries.  Inside, the centre is tender and potatoey.  Love that their Onion Rings are breaded rather than tempura-battered.  As such, they are trending towards the ones you find at A&W.  The outside is crunchy while the onion on the inside is tender, yet not overdone.  Really great with one of the dips!  So I think that there have been minor improvements with the food since I first visited their original location.  I find that their batter is slightly less dense albeit, still not thin.  Proteins are cooked correctly and I really appreciate that their popcorn chicken and chicken strips are whole breast meat.  Fighter Chicken is a good alternative to the usual fried chicken spots and with their upcoming promos, an even better deal!

*All food and beverages were complimentary for this blog post*

The Good:
- Tender and properly cooked proteins
- Huge sandwiches
- Decent sides

The Bad:
- I would still like a lighter batter, but it has improved since the beginning though

 

Forecast Coffee

I've always wondering how Starbucks Reserve would fare at their Main Street location when it first opened.  Well, it didn't take long for the experiment to end.  Whether it be too niche of a market for their upscale beverages, too big of a space or the pandemic, it is gone.  Now in its place is another coffee shop in the form of Forecast Coffee.  They also serve breakfast, lunch and an array of baked goods, including Wilder Cookies.

We stopped by for a quick bite in the morning and started with a Latte and a Mocha.  Sure these aren't the typical drinks one judges coffee due to the addition of milk and chocolate.  However, that is what we got and for what its worth, they were pretty good.  I thought they were more mild-tasting than other versions I've had, but the flavour was there and it went down smooth.  I found them to be on the sweeter side, good for those who aren't usual coffee drinkers.

You may have noticed the Wilder Salted Caramel Cookie in the previous picture and here it is split open.  This was a fairly large cookie that was quite moist and had a nice chewiness to it.  The base cookie itself was pretty sweet and it didn't help that the salted caramel frosting on top was even sweeter.  For those who like it sweet, this would be for you, but for me, it was far too sweet.  So much so, I didn't even get much of the salt (or maybe it helped amplify the sweetness even more so!).

Off to something savoury, we had the Bacon Breakfast Sandwich that also had a fried egg, lettuce and tomato (hey a BELT!) on a toasted brioche bun.  As simple as this was, the execution and construction was on point.  Everything was neatly assembled where the bacon was crispy, egg still was a bit runny and the produce was fresh.  Loved the soft brioche as it hugged all of the stuff inside. 

On another visit, I picked up some quick lunch in the form of the Fried Chicken Sandwich (yes, I still eat those) with a side of Truffle Fries.  This featured an aggressively breaded and fried chicken breast which somehow remained moist.  The breading was firmly crunchy and well-seasoned.  Personally, I would've liked a lighter exterior.  The whole sammie ate well with some mustard pickles, cabbage slaw, spicy mayo and mesclun greens.  So there was some spice, creaminess, tang and crunch.  The toasted brioche was the right bun for this sandwich where it was soft and airy while retaining its integrity.  I thought the truffle fries were excellent being hot and crispy with just enough seasoning.  It didn't need any dip (as it didn't come with any either) because it was good on its own.

Ending off sweet, we had the Sweet Berry Croffle with berry compote, mascarpone whip and toasted pecans.  This was also good with a waffle iron-pressed croissant that was crispy and light.  In fact, even though it was compacted, it was still airy and not heavy.  I didn't find it buttery enough, but that was a minor point.  Berry compote was tangy and fruity with just enough sweetness.  Overall, Forecast Coffee is a cool space where you can grab a drink, cookie, breakfast and/or lunch.  Things are solid and lots of windows makes it a relaxing place to be.

The Good:
- Simple decor and relaxing spot
- Food is good
- Coffee is good

The Bad:
- Cookies are pretty sweet, but I'm sure some people like that

Torimatsu

Nearing the end of our quick trip to LA, we were not super excited to travel too far for food.  So we ended up heading somewhere close by while also being tasty.  This brought us to Torimatsu in Gardena.  They are known for their yakitori grilling for all to see in their open kitchen.  I originally missed the place as I drove by since their sign was not lit up at night.  Once inside, we were greeted warmly and sat in one of their smaller tables (which wasn't that convenient for all the food we ordered).

At our table, we found 3 choices for seasoning our yakitori including salt, togarashi and seven-spice powder.  For our first round of skewers, we had the Chicken Meatballs, Duck, Chicken with Green Onion and Stuffed Lotus Root.  We particularly enjoyed the meatballs as they were juicy and well-seasoned.  The lotus root had a nice crunch while cheesy.  The duck had its usual delicious gaminess while still being moist.  As for the chicken and onion, the chicken was also juicy and nicely charred.  The onion brightness did influence the pieces of chicken adjacent to it.

The next set of skewers included Asparagus, Shiitake Mushroom, Chicken Giblets, Chicken Livers, Chicken Hearts and Fried Tofu.  As you can see, the asparagus wasn't grilled too aggresively, so it still retained a bite.  The mushrooms were at their earthy best while cooked through.  The chicken offal were all good with the giblets have that classic firm meaty crunch and the livers being soft and not overdone.  The hearts were meaty with the usual squishiness.  Loved the fried tofu with its crispy exterior and chewy interior.

We also ordered a few smaller dishes to compliment our skewers in the Deep Fried Chicken Cartilage and Deep Fried Squid.  If I had to choose a favorite, the squid would've been my choice.  It was lightly battered being crispy on the outside.  The squid itself had an appealing chew to it.  As for the cartilage, it was soft enough to easily eat, but still had a light bite.  The white meat chicken attached to it was a bit dry, but not too much so.  A squeeze of the wedge of lemon really brightened things up.

Served on a separate plate, the Grilled Japanese Eggplant was a bit smoky and cooked all-the-way-through.  It retained some texture still while being tender.  To add some carbs to our meal, we got the Zaru Soba.  This was textbook with chewy cold noodles with a side of tsuyu sauce.  Nice balance of sweetness and umaminess.  Overall, the meal at Torimatsu wasn't fancy or anything, but it was satisfying and did the job.  Prices were reasonable and the people there are super nice.

The Good:
- Solid eats
- Reasonable pricing
- Super nice people

The Bad:
- Tight seating arrangements (typical for these types of restaurants though)