Thai's Saigon Bistro

Initially, when we had visited Gilmore Restaurant a few months ago, we weren't aware that it was set to close a few weeks later.  That probably explained why the food was gawd-awful and completely unappetizing.  I guess restaurants of that ilk are slowly (or quickly) being squeezed out by more modern joints.  Shortly after its official closure, I received an email from its new owners who were planning to open a Vietnamese restaurant at that location.  I was pretty pleased with this development as the selection of Vietnamese food in North Burnaby can only be described as limited.  And since my schedule is limited as well, they were nice enough to include Viv and kids too.

On this invited visited, we were able to order a wide range of food starting with the Spring Rolls. I really liked how they used rice wrappers, however, it was slightly dry (although crunchy).  Not surprising as rice wrappers dry out very quickly.  On the other hand, the filling was moist and flavourful, particularly from the sweet onions.  Our first bowl of noodles (because we had many) was the Bun Bo Hue.  I would've preferred some pork's blood and knuckle, but there was enough brisket and ham to make up for it.  While being meaty, the brisket could've stood to be a touch more tender.  Although we didn't get any lemongrass hints, the flavours were full-bodied and rich.  There was some spiciness to accent the strong soup base.

Next up was the Pho Dac Biet which featured a sweet and aromatic broth.  It was on the lighter side, yet that also meant little to no-MSG.  The noodles were nicely al dente while the meats were pretty much similar to the brisket in the Bun Bo Hue (could be a touch more tender).  The last of our noodles was the Mi Dac Biet which tried to replicate the one found at Phnom Penh.  In terms of appearance and ingredients, it pretty much did that.  The egg noodles were the desired chewiness, yet could've benefited from more sauce for flavour and texture (yet there was some nice aromatics from the fried onions).  As for the ingredients, the shrimp had a nice snap while the squid was just barely cooked which ensured that it wouldn't be tough.  The fried shrimp "wonton" was an interesting addition to the noodles.

Predictably, we ordered the Lemongrass Chicken on Rice with a fried egg. The rice itself was chewy with just the right amount of moisture while the fried egg had a nice runny yolk.  The chicken was tender, juicy and flavourful which could've been charred just a bit more.  Other than that, this was a solid plate of food. Lastly, I couldn't resist trying their Banh Mi Dac Biet, even though we were bursting at the seams.  For a non-banh mi joint, this was a pretty good.  The airy bread was toasted and crunchy while the ingredients (including cucumber, pepper, cilantro and pickled daikon and carrots) were solid.  We loved that there was enough pate, butter-mayo and Maggi sauce that ensured there was moisture and flavour.  Moreover, there was no absence of meat. To end things off, we had the Che Ba Mau consisting of coconut cream with ice, pandan jelly, red and green beans.  This was a sweet ending to a satisfying meal.  Overall, we thought this was above-average Vietnamese especially considering the competition, or lack of, nearby.

*Note: This was an invited dinner where all food was comped*

The Good:
- Nicely renovated and clean, including the washrooms
- Decent eats
- Price points are reasonable

The Bad:
- A few things here and there could be better, but nothing is perfect
- Pho broth could use more depth

Tanpopo

Sometimes, there are those meals that leave such a lasting impression, it makes me want to return the very next day.  Conversely, certain meals are either so bad or mediocre, I do my best to avoid ever revisiting.  Well,15 years ago, Tanpopo didn't exactly scare me off, yet it didn't elicit any great memories either.  So I guess it was about time for another go at it.  Again, AYCE Japanese would never be my first choice in quality eats, however, we had a large group and admittedly, AYCE was a good option.  Think of if: controlled costs, as much as we could eat and there was a variety of items.  Yes, AYCE and chain restaurants are really good for large groups - they really do serve a purpose!

For lunch, there are 2 menus available, one with sashimi and one without (difference of about $3.00).  We went for the former.  Arriving first were the "appetizers" consisting of Ebi Sunomono, Gomae, Ohitashi and Agedashi Tofu.  The sunomono was actually pretty decent with cold-water shrimp and a dressing that was balanced in terms of vinegar and sugar.  The noodles were chewy and served properly chilled. The gomae was lightly dressed while the spinach was nicely textured (not mushy nor too chewy).  I kinda preferred the ohitashi more as it less sauced. The agedashi tofu was your typical AYCE version (plain).  Moving along, we had the Fried "Scallops" (imitation) which were pretty much fried imitation scallops...  The Gyoza were pretty weak as the bottom was not pan-fried enough while being greasy.  The Tempura was equally greasy where the batter was not all that crispy.  Although the Ika Karaage was crunchy, there was far too much salt in the batter.

As for the Sashimi, there was a choice of Pacific and Atlantic Salmon, Tuna, Hokkigai, Tai, Spicy Salmon & Tuna and Beef Tataki.  We had all of it other than the spicy option.  I found both types of salmon pretty good considering it was AYCE, yet the tuna was far too mushy (in a bad way).  The hokkigai and tai were okay while the beef tataki was terrible.  From the colour to the texture, it was all wrong. It was pale-looking and didn't have much flavour as it lacked dressing.  Onto the Maki Sushi, we had a variety of rolls including California, Dynamite, Spicy Tuna, Salmon, BC and Asparagus.  I found the rice to be quite dry and pretty bland.  However, it was acceptable for this application.  Hence, the rolls were not bad per se.  Onto some more cooked items, we had the Tonkatsu, Oyster Motoyaki, Chicken and Beef Teriyaki.  The tonkatsu was really crispy and somewhat moist.  We liked how the sauce was served on the side rather than drenching the entire cutlet.  On the smallish side, the oyster motoyaki was alright, although slightly dry.  I found the chicken teriyaki better than its beef counterpart since it was moist and juicy with a crisp exterior.  The beef was dry and stringy.  The modest amount of sauce ensured neither were too salty nor sweet.

In terms of AYCE Japanese, Tanpopo seems to slots in as slightly above-average.  Prices are decent considering it is located in Downtown and the food was acceptable with few, if any, inedible items (maybe the beef tataki).  The service we received was not bad as our orders were mostly correct and expedited quickly.  It's possible that it won't take another 15 years to return... But then again, I wouldn't put money on it...

The Good:
- Okay eats for an AYCE
- Decent pricing
- Decent service

The Bad:
- Hey, it's on Denman, parking sucks
- It's AYCE, never can confuse it with great Japanese food

Himalayan Peak

"We're running outta options!", exclaimed Big D as we were figuring out what to eat for lunch.  Yah, it's true, we have been demolishing many of the restaurants in and around the North Road corridor.  Hence, his idea was to head up to SFU for eats.  Um...  Really?  On a day that was spiting wet snow???  If you are familiar with SFU, it is its own weather system up there.  So off we went up the hill to...  yes, encounter heavy snow.  I guess it was ironic that we'd be hitting up Himalayan Peak for some Indian buffet.  With the substantial development atop Burnaby Mountain, there are more dining options unlike when I was studying there.  All we had were the cafeteria services and Triple O's (and yes, I opted for latter more often than not).

Now with more people choosing SFU as a place to live, restaurants and services have opened up accordingly.  Located just below Nester's, Himalayan Peak lives up to its namesake except at a significantly lower elevation.  We decided to go for their lunch buffet since it would allow us to try a wide range of items.  We attacked the buffet once it was ready to go.  In addition to the obligatory salad bar, there was decent selection of hot dishes including Channa Masala, Soya & Peas Curry, Zucchini, Fish Curry and Butter Chicken.  The highlight for me was the Tomato Fish Curry as it had an appetizing tang with big chunks of moist fish.  The Butter Chicken was a bit salty and could've been more creamy. I inquired about this with our server and just like I thought, the buffet butter chicken is different from the a la carte version. You must remember that a buffet is never fully representational of a restaurant's full menu.  More often than not, buffet items are prepared a bit differently.  This way, it can stand up to sitting around in a chaffing tray.  

The Zucchini was a pleasant soft texture and quite a bit lacking in flavour. I guess it was a good way to get some veggies into the meal though.  Continuing on the vegetarian theme, the Channa Masala was also very mild.  Well, there was one more non-meat item which was the Soya & Peas Curry.  Essentially vegetarian "meat", it was and interesting texture...  Flavours were light, while the peas added a natural sweetness.  For me, I thought the Naan was more like a crisp bread, which was serviceable because it would be dipped into sauce anyways.  Lastly, I tried the Kheer, which was sweet, but not overly so.  This was a nice way to end a relatively decent (for up at SFU) meal.  Sure, the food caters to the local clientele, so it might offend people looking for true Indian eats, but can you blame a restaurant for doing so?

The Good:
- Okay pricing for the buffet considering the location
- Friendly staff
- Comfortable digs

The Bad:
- Food is catered for the locals (and who could blame them?)
- Parking will be an issue (pay parking going into effect), but most customers are already there

Cattle Cafe (Vancouver)

Ever since the success of their Richmond location, Cattle Cafe has expanded into Burnaby (twice), opened up a hot pot joint and now have taken over the old Dae Rae Oak in Vancouver. For those familiar with the location, it is rather small and odd-shaped.  Hence, don't be surprised at the haphazard seating arrangements that wreak havoc for the wait staff and customers trying to get in and out of their seats.  Not much unlike a typical day in Richmond traffic...  So after Friday hockey, we headed over for some HK-style cafe action.  However, I never did a post about it.  You see, my pictures turned out pretty bad, and furthermore, the Canucks were ousted by the LA Kings that night.  Yes, it was bad news all around, but I had to return and do it again. And once again, I was still not convinced the pictures turned out right and the Canucks were still not playing (something to do with a lockout!).

To start off my meal, I selected a Hot Horlicks for my included beverage.  On a side note, I can never get over the name "horlicks".  I cannot seem to order it with a straight face.  "Hey, I'd like a hot Horlicks please! Make it a large!".  How about, "Mmm...  This hot Horlicks makes me feel all warm inside...".  I digress.  Anyways, I went for one of their specialties, which was the "build-your-own-noodle" being the Sweet Potato Noodles in Fish Broth (with fish and tendon).  Compared to Deer Garden Signatures, I found the broth to be lighter with less depth.  However, it was still pleasant and hit the spot for a cold night.  The noodles were chewy and plentiful while the fish moist and the tendon was soft.  Since a bowl of fish noodles seemed a bit "unsatisfying" as a meal, I got a side of XO Daikon Pudding Cake to share with Emilicious. Besides, she balked at sharing the hot Horlicks with me.  So...  The fried cubes of daikon cake were nicely textured riding the fine line between being soft and stiff.  As for the XO sauce, it was surprisingly spicy and really did add a good seafoody spice to the dish.

Milhouse, once again, was not very hungry, so he settled for the Beef Brisket Hot Pot which included rice, some side dishes and of course, a really big pot of food! I tried some of the relatively lean brisket and it was sufficiently tender with a decent amount of chew left.  It was somewhat spicy and there was enough seasoning in the broth.  For her own order, Emilicious had the Beef Brisket with Rice Noodles. By virtue of using the same brisket (albeit a different sauce), the meat was decent.  The rice noodles were not overcooked while the gai lan was still vibrant.  She was happy with the bowl of noodles.  On the topic of noodles, Gordo had the Sliced Beef and Hand Squeezed Fish Noodles in Satay Soup (which I had last time).  The significance of the dish is the picture in the menu.  You see, the noodles are made with fish mousse which is piped into boiling water from a pasty bag.  The picture in the menu...  well...  leaves a lot to the imagination...  LOL...  I found the soup to be really salty the last time I tried it and Gordo pretty much echoed the same sentiments.  However, much like me, he still enjoyed the bowl of soft, fluffy noodles with tender morsels of beef.

Lastly, for reference purposes, Milhouse had the Baked Seafood & European Wieners in Cream Sauce with Fried Rice the last time we were here.  Well, it was strange to look at (due to the European wieners, but it is a HK-style cafe...), but ultimately it was creamy in a starchy way with lots of moist Basa.  Still not sure about the wieners though...  Again, Cattle Cafe did the job for late night eats.  I've had better, yet, the food is pretty predictable, inexpensive and well-portioned.

The Good:
- Predictable
- Decent portions for the price
- Above average food

The Bad:
- Not only exclusive to this location, the seating arrangements are tight and somewhat uncomfortable
- Parking lot for this location only good for really narrow cars
- Really awkward for the staff to serve you here (they try though)

Tasty Wok

After landing at Bellingham International, it became clear that I needed to pick up food along the way home for dinner.  Heck no was I going to be cooking anything and I was in no shape to go eat out (with all the 2nd hand smoke, I must've lost 3 years of my life in Vegas!).  But where?  I was going to do the Kent's Kitchen thing, but Vandelay offered up another option being Tasty Wok.  Located within Champlain Mall, this was not a place I would've had on my radar.  Since I was famished, I decided to order with my eyes and not my stomach, which resulted in 6 dishes.  Yah, I got a bit greedy there...  It would make Mijune proud.

Starting with a fried item that would qualify as somewhat of an appetizer, the Fried Fish tossed in chili salt was cooked a bit too long.  Hence, the fish was rather dry.  On the other hand, it was crispy though with just enough saltiness and a touch of heat.  The Broccoli with Beef looked vibrant and in fact, it was done quite well, especially for something sitting in a warming tray.  The broccoli was crunchy and well-seasoned (without much goopy starch-thickened sauce) while the beef was tender, albeit in little bits.  Now, as for the Sweet and Sour Pork, I can't mince words, it sucked more than Paris Hilton.  Yes, I do realize it was sitting in a warming tray for who-knows-how-long, but even taking that into consideration, the dish was barely edible.  Why?  Well, the meat was fried far too long, where it became more of a jerky.  Also, the batter was too thick, where it soaked up the bland radioactive red sauce.  It was sweet pork jerky with no sour.

Well, not all was lost because the Soy Chicken was not bad.  Consisting of only chicken legs, there was a good chance the meat would be juicy and soft.  They actually suggested I get some when I was picking out my dishes.  Good call as the skin had a nice rich colour which translated to plenty of flavour.  I also got some Chicken Fried Rice to go with all these dishes.  The rice was rather soft and not very toothsome.  At the very least, it was not greasy at all.  In fact, there was not much flavour either.  Lastly, I got an order of the Fried Flat Rice Noodles with Beef.  For me, I thought there was far too much veggies in the form of white onion, bean sprouts and green onion.  The textures overwhelmed the noodles and the beef.  Other than that, the flavours were fine with enough soy caramelization from high wok heat.  Overall, the food was serviceable at Tasty Wok with the exception of the crappy Sweet n' Sour Pork.  With that being said, I'd gladly go to Kent's Kitchen over them though.

The Good:
- Relatively low price
- Some okay dishes
- Friendly people

The Bad:
- Hit and miss (Kent's is better)

Payard

Quick.  When I say "macaron", what would you say?  Macaroon?  No, that's a chocolate coconut treat.  I'm talking about the macaron, which is a meringue-based dessert which resembles a burger.  Being in Las Vegas, Vandelay suggested we tried the ones offered by world-renowned pastry chef François Payard.  So we planned to hit up the spot early in the morning before our flight out of McCarran International (kinda subliminal with McCarran and macaron...).  And I can honestly say we were dedicated as we didn't get much sleep the night before to go on our food adventure.

Since we needed to grab breakfast anyways, we got some items to go with our macarons.  Vandelay had the Croque Monsieur which is a classic French sandwich consisting of ham, Swiss cheese (in this case) and béchamel.  This wasn't bad for a reheated premade concoction.  The bread was toasty while the cheese was melted.  The broiled béchamel on top was creamy and rich.  For myself, I went for 2 items because a Croissant would just not be enough for breakfast.  And about that croissant, it was fantastic.  I found it to be the perfect size where it wasn't too big nor small while the pastry was on point.  The flaky, crispy exterior gave way to an airy and light interior.  There was a nutty butteriness which was just right.  For my second item, I had the Crepe Madam which was absolutely huge.  Hidden within the lightly-textured crepe was ham, cheese and a perfectly prepared sunny-side egg.  I could barely finish this as it was heavy, especially since it was only 8:00am in the morning.

Now onto what we were really here for - Macarons! OMG.  If we looked in the dictionary under disappointment, there would be a picture an irregularly-shaped macaron from Payard.  These things were sorely lacking in quality control as they varied wildly in size and appearance.  Worst of all, the texture was downright insulting (to all macarons out there).  They were hard and crumbly (in a bad way) and devoid of the textures we normally associate with macarons.  Even the flavours were weak. These probably were day-old stock as well since they had a stale quality to them.  Of course we took into account that the dry air in Las Vegas might have something to do with it.  Yet, I would be shocked if they didn't make allocations for it.  Honestly, the worst macarons I've had to date.  It's really too bad since the rest of the stuff we tried was pretty good.  Maybe they need to look into stricter QC because for those who know macarons, this would be completely unacceptable.

The Good:
- Breakfast items are good
- Loved the croissant

The Bad:
- Macarons are terrible
- Expensive, but then again, what isn't on The Strip

Monta

On our second-to-last day in Las Vegas, we'd done the predictable: eat at celebrity chef restaurants and a buffet.  Yah, not exactly the way I'd choose to do things.  So I ended up appealing to everyone's desire to eat something more simple and less heavy (relatively).  I suggested we hit up Monta out on Mountain Springs Road for some ramen.  Sure, it wasn't exactly close to the strip, but I was able to round up Vandelay, Chill and Costanza into sharing a cab out there.  Upon our arrival, we were greeted by a substantial lineup - a very good sign.  The food had to be good right?  Well, and the fact the place makes a take out pizza joint look large.  Since eating a bowl of ramen usually doesn't take very long, we were seated with a brief wait.

We started with 2 orders of Gyoza which were fried up beautifully with a dark shade of brown.  The bottom was crisp while the rest of the dumpling was soft and airy. I found the filling to be a little heavy on the greens, but it was not gritty and was light. For myself, I had the Tonkotsu Ramen with add-ons including corn and nitamago.  I found the portion to be modest with a broth that was silky, rich, nutty and super flavourful.  It wasn't salty per se, but I'm curious if they added any MSG because it was that impactful.  On the other hand, it could've been from the pork fat and/or addition of butter. It reminded me of a slow-boiled chicken feet soup (if you've had this, you would know what I mean). It took a while for me to figure it out, but it hit me while I was walking back from Walgreens and burped (from the Pepsi I was driniking) up the taste...  TMI???  The thin noodles were still al dente and had soaked up plenty of the broth's depth.  The chashu was cut thin, fatty and completely melted in my mouth.  As for the egg, it was nicely runny in the middle.  

Chill and Costanza decided on the Tonkotsu-Shoyu Ramen which was predictably less rich than the one I had.  With the mix of chicken and pork broths, it was lighter, yet still very sweet and savoury. In addition to my bowl of noodles, I had a Mini Pork Belly Bowl.  It was fairly large for a small bowl with lots of the same fatty pork belly on top.  Due to the plethora of toppings, each spoonful was full of richness and flavour.  The butteriness of the pork made it for a luxurious and sinful bowl of rice. Vandelay went for something different in the Hiyashi Chuka with sesame oil dressing.  The noodles were nicely al dente with lots of bite.  There was a good amount of ingredients and probably too much dressing.  Since the noodles were not pre-tossed in the sesame dressing, there were clumps here and there that totally overwhelmed in flavour.  Yet, it was still a very tasty plate of food.  Overall, everything we had was executed well and tasted great.  We could see why the place is so popular.  In fact, out taxi driver stated that many Japanese tourists visit the place as well.  He was telling us this while running a red light and cutting off every car in sight...  Awesome, great noodles and go karting all in one experience.

The Good:
- Super rich and flavourful broth
- Reasonably-priced
- Hey, it's legit

The Bad:
- Long waits due to it being popular and small
- I was really thirsty afterwards, MSG?