Westcoast Christmas Show & Marketplace

I've never been shy about traveling for food and things related to food despite the fact I have plenty to eat at home... (Rob Ford anyone?  What?).  Anyways, I was recently invited to check out the West Coast Christmas Show & Marketplace at the Abbotsford Tradex.  Abbotsford???  You spent how much gas and time for some measly free tickets?  Yes, I admit I gotta stop doing that, but hey, I wanted to check it out anyways so it was no harm, no foul.  Hence, on Friday, we bundled the kids up into the SUV and made the drive out.

The best way to describe the market would be a hybrid between EAT! and the PNE Showmart.  Therefore, you have the usual vendors selling knick knacks mixed in with food, a Christmas choir, cheese seminars and shows (featuring Anna Olson).  Nestled within the many craft and trinket stalls, I was able to spot some favourites including Kitchening & Co. featuring macarons made by Carly Wintschel.  Nearby, I was surprised to find La Chocolaterie with their fresh chocolates.  Normally, one would find them in the Izumiya Market in Richmond. 

Another familiar vendor was The Candy Meister, which I got to first sample at the YVRBloggers Hootup a month ago.  And yes, the candy tastes as good as it looks with appealing fruit flavours and not being overly reliant on just sweetness.  Nice people too.  I suggest you check them out.  Also, I found this interesting Brazilian-style cheese puffs called Pao de Queijo from Otimo.  I found them similar to cheese buns except more firm and flavourful.  I particularly liked the jalapeno version as there as a nice spicy kick.

At this point, my son was getting a bit antsy, but that was all relieved when we spotted the make n' take model building sponsored by One Stop Hobbies.  He decided on the Corvette Stingray (good choice) and we spent a good amount of time doing that. All-in-all, the West Coast Christmas Show was pretty much what we expected.  I think if one (who lived somewhat nearby) was into shopping and wanted to pick up some Christmas crafts and decorations, it would be worth the $6.00 admission fee.  However, for me at least, it would be a tough sell for anyone far way to make the trek out to Abbotsford.

The Good:
- Free parking
- Cheap admission (kids free)
- Something to do

The Bad:
- Not worth the drive if you are far away
- Could use more headliners and/or events

Pho Ha Long

For such a small place, Port Moody has an impressive diversity of eats.  These include Cake-Ya, Rehanah's Roti and Aroma.  Finally, we see the first Vietnamese joint open up in the former location of Flame Stone Grill. With little in the way of competition, it was probably an obvious addition to the culinary scene in PoMo.  Big D and I decided to check it out for lunch one day and surprisingly only ate 3 dishes (Big D can eat 3 by himself...).

As my bowl of Big D's Pho Bo Vien hit the table, we instantly knew it wasn't going to be enough food.  Predominantly comprised of broth with very little noodle and just enough meatballs, this was not really worth the money.  The broth itself was quite light with only the slightest meat flavour and a touch of sweetness.  The noodles were a bit soft while the meatballs were well Vietnamese meatballs. I ended up with the Bun Bo Hue and it was also a meager portion.  Hidden beneath the limited amount of meat was literally a handful of noodles.  Fortunately, the broth was decent though with a lemongrass hit and plenty of shrimp paste.  But again, this was a Bun Bo Hue in name only as there were many meats missing.

With sliced pieces as thin as can be, the Lemongrass Chicken was a bit strange.  As expected, the thin meat was dry and lifeless, but it had a light char though.  There was a modest amount of flavour where it was slightly sweet. The accompanying Salad Roll was a bit too simple for our tastes consisting of only iceberg lettuce and shrimp.  The Spring Roll was decent though being crispy and made with rice paper. As you can probably ascertain, our meal here was pretty average.  Sure, it's PoMo, but we felt that the value was just not there and the food wasn't good enough to make up for it.

The Good:
- Spacious
- Good for them as there is not much in the way of competition nearby

The Bad:
- Meager portions
- Average eats

Portobello Ristorante

Ah yes, Portobello Ristorante.  I remember when you were located on West 4th.  With your wood-burning oven, we were graced with wonderful fresh bread to start our meal.  But one day, you were replaced by an Indian restaurant and ultimately another Italian-eatery called The BiBo.  Incidentally, there was this other restaurant named Portobello out on Broadway near Memphis Blues.  Was this you reincarnated?  That question remained unanswered until Elaine selected it as the destination for her birthday dinner (it is the same!).

We were started off with their popular freshly baked bread with olive oil and balsamic vinegar. There was nothing complex about the bread other than being warm, fresh and pillowy soft on the inside. Our first appie was the Calamari Pizzaiola with sauteed squid in tomato sauce, capers, olives, garlic and fresh herbs.  Tender while retaining some chew, the squid sat in a mild, fresh tasting tomato sauce.  There was a considerable salty kick from the capers and olives which was not necessarily counteracted by the sauce as it could've used more acidity.  However, that would be nit-picking as the dish was quite good.  Plated nicely in the centre of the plate was the Fungo Portobello Gratinato stuffed with garlic croutons and fresh herbs accented by a roasted red pepper sauce and balsamic reduction.  Being their signature appetizer, it succeeded in satisfying our expectations.  The properly cooked mushroom cap was soft while still firm enough to stand up to the crunchy surface of the stuffing.  There was good flavours going on and in particular the balsamic as it added both sweetness and some acidity.

Onto some pastas, we had the Linguine con Cozze Fresche with fresh mussels and garlic in a spicy tomato sauce.  Even though it was supposed to be spicy, we found the tomato sauce similar to the one in the calamari appie being mild and fresh tasting.  The linguine was a nice al dente while the mussels were large, plump and buttery soft.  I liked this more than the Salmone Affumicato with wild smoked salmon, fettuccine, leeks and fresh dill in a cream sauce.  For some reason or another, Viv and I felt the smoked salmon was super salty and overdone while Costanza thought otherwise.  Was it a different piece?  Anyways, the pasta was al dente while the sauce was indeed creamy and spiked with a nice amount of dill.

Onto our mains, we decided to share them all starting with the Cioppino di Mare consisting of halibut, mussels, calamari, clams and prawns in a white wine broth with garlic, tomato and fresh herbs.  Despite featuring seafood, this was a hearty dish with a bounty of properly cooked ingredients.  The light broth was sweet and seafoody tasting with a touch of tomato.  Continuing on with seafood, we had the Gamberi al Cognac featuring a dozen tiger prawns flambeed with cognac in a light rose sauce served with risotto.  The prawns were nicely prepared exhibiting a buttery snap.  They were caressed with a creamy sauce with a hint of cognac.  We found the risotto to be slightly overdone, but okay otherwise.

Onto some meat dishes, we tried the Ossobuco Classico which arrived as a very generous portion.  Braised in red wine with rosemary, carrots and celery, I found the dish to be slightly salty.  However, that didn't matter too much as the meat was fall-off-the-bone tender.  Naturally, the bone marrow was fatty and delicious.  Lastly, the Vitello al Marsala con Funghi was also a good portion of thin veal slices sauteed with mushrooms and a butter Marsala wine sauce. Although the meat was a bit chewy, it was still easy enough to eat.  I didn't particularly like the gummy texture of the flour coating on the veal though.  The sauce was rich and Earthy.  

Lastly, we were too full to have our own desserts, so we shared a Tiramisu.  We thought this version was very light and only semi-sweet.  There was a mild espresso kick to go with the soft lady fingers and creamy marscapone.  As a bonus, we were presented with some Meringues which were crunchy on the outside and sticky (with nuts) on the inside.  Overall, we were pretty please with our meals.  Portion sizes were fair and the food was above-average. We thought the service was more than acceptable as well.

The Good:
- Decent portions
- Decent service
- Above average food

The Bad:
- A bit heavy with the salt
- Tables and seating are pretty tight

King Do

There are certain things in the universe that make me ponder.  No, I'm not the second coming of Ilya Bryzgalov.  But there are things that really make me go hmmm... (C+C Music Factory reference there, if you even know what that is).  One such thing is the lack of good Chinese restaurants in Surrey, in particular Dim Sum service.  Yes, my concerns are trivial in the grand scheme of mankind, but they are important to me!  With that in mind, we headed over to King Do in Whalley to see what kind of Dim Sum we'd find.

We arrived early on a Sunday so we wouldn't need to worry about the crowds and to secure a parking spot.  Both were accomplished and really, the restaurant wasn't even busy by the time we left (around Noon).  With our first dish, by virtue of the picture alone, one would think it was fried smelt.  In actuality, it was Fried Bombay Duck Fish.  These were crispy and light being airy inside.  With minimal grease and plenty of spice and garlic from the wok toss, these were really good.  The Shrimp Spring Rolls were not bad either with a hard crunchiness.  With a meatiness rather than a cold water snap, the shrimp filling was nicely seasoned.

The Phoenix Talons (Chicken Feet) were not as successful. Scrawny and dry, there was a general lack of gelatin and soft cartilage underneath the over-fried skin.  Despite the plethora of garlic and hint of orange peel, it was almost devoid of other seasoning.  Continuing on the mediocre, the Bean Curd Skin Roll could be best described as boring.  Although the bean curd itself was soft with some chew, the pork filling was lacking other ingredients.  That didn't help matters as the pork itself was dense and somewhat chewy.  Furthermore, there was only mild seasoning as well.

Heading into the "meat" of the meal, we had the standards, Haw Gow (Shrimp Dumpling) and Sui Mai (Pork & Shrimp Dumpling).  Overlooking the slightly chewy skin (it was not too thick though), the shrimp filling had a relatively nice buttery snap.  However, the shrimp was not packed tightly.  As a result, it fell out after a bite.  Once again, there was a lack of seasoning.  As for the sui mai, the pork filling was soft with a slight chew.  There was no bounce texture nor was there any shiitake mushroom or shrimp (at least we didn't see any).  This was surprisingly seasoned nicely with a good balance of savouriness and sweetness.

As always, we got the Lo Mei Gai for the kiddies. We found the glutinous rice to be a little firm (hence the full grains being discernible in the picture), but not particularly hard at the same time.  The pork filling was quite flavourful with the addition of dried scallop.  Continuing on with another Dim Sum staple, we had the Shrimp Rice Noodle Roll.  The rice noodle was buttery soft with whole pieces of shrimp inside.  Being more meaty than having a snap, the shrimp was accented by pea shoots.  Normally, I'm not a huge fan of any greens in my rice noodle rolls, but this was okay because there was just enough while retaining a slight crunch.

Despite the addition of pea shoots in the rice noodle roll, that would not be enough for my daughter, so we got an order of the Stir-Fried Pea Shoots with Garlic.  Although the dish was on the greasier side, the pea shoots were cooked fairly well being wilted yet crunchy.  However, there were some chewier pieces strewn throughout.  With a strange aftertaste, the Steamed Black Bean Spareribs were actually quite good.  Not sure what caused the aftertaste, but the initial flavour was garlicky and a good saltiness from the black beans.  The meaty ribs were chewy with a slight bounce indicating proper tenderization.  Of note, there were very few fatty cartilage pieces.

Of course I had to get some form of offal, so we had the Bible Tripe. The tripe was not bad with a chewy crunch.  There was plenty of ginger, yet it was a bit bland..  Lastly, we tried the Mango Pudding prepared in mini-fish moulds. Being pretty typical, these were more like artificial mango jello rather than actual mango pudding. Considering the few competitors nearby (Neptune, Rickshaw and Ho Do), King Do did the job in terms of Dim Sum.  Sure, there were some seasoning issues, but in the end, we didn't dislike our food. We found the owner and wait staff to be fairly friendly too.

The Good:
- Decent for its location
- Staff are pretty nice (if not limited in numbers)
- Okay portions

The Bad:
- Inconsistent seasoning
- Limited actual Dim Sum offerings (there are other related dishes though)
- Food took awhile to arrive

Aki Japanese

My memories of Aki Japanese Restaurant take me back to my single digit years of existence.  I was a wee one then where cigarettes would be dispensed out of a machine and people could smoke them while they enjoyed their meal.  Yes, that was at the entrance of the original Aki, located on Powell Street in the heart of Japan Town.  Along with my parents, we enjoyed what was probably the most authentic and only sushi in Vancouver until the explosion of the cuisine in the late 80's and 90's.  They've moved 2 times since and it was nice to visit an old friend after Friday night hockey.

Taking over from the now closed Irashai Grill on Pender, Aki has gone upscale and chic, but their menu still remains pretty traditional.  No funky dishes here, rather, the classics and just well-made food.  For myself, I started with an order of Tempura that had been delicately constructed and presented. The batter was barely there and super light.  It was easy on the grease and each piece was cooked properly.  What it lacked in quantity was made up with quality was the Chirashi Don.  With an attractive sheen and fresh (as fresh as flash frozen can get) ingredients, it was also well constructed (rather than merely being slapped together).  The sushi rice was firm and chewy with a mild hint of vinegar and sugar.

Emilicious went for the Nabeyaki Udon that consisted of the usual ingredients such as chicken, shiitake mushroom, ebi tempura, fish cake and raw egg. Setting it apart from many other versions out there, the dashi was flavourful and full of depth.  It was sweet and a bit salty with a taste of the sea - a good indication it was indeed real dashi (made from bonito flakes and kelp).  Lionel Hutz had the Curry Katsu which was not bad.  He liked how the pork katsu was crunchy even after being doused with sauce.  The meat was a touch dry though.  As for the curry, it was not as sweet as we had imagined.  It was pretty mild though with only a small hint of curry flavour.

Gadget Girl opted to have maki sushi only in the form a Spicy Tuna Roll and California Roll.  As you can see in the picture, nothing particularly amazing about the rolls, however, they were neatly made and not falling apart with a good ingredient to rice ratio.  There was also an order of Gyoza at the table which were also prepared properly.  The bottom was crisp and mostly browned (except for 2 of them) while the dumpling skin was thin.  The filling was moist and processed enough that it wasn't chewy.  As you can see, the food at Aki ain't exactly super progressive nor flashy.  However, it is solid and prepared carefully.  It's an oldie, but a great place to be reacquainted with real Japanese food.

The Good:
- It's legit
- Nice modern space
- We got good service

The Bad:
- No fancy or crazy rolls here (if you care)
- Portions are modest

China Village Wonton House

Alright.  I was gonna do it.  Yes I was.  That creepy, 60's-looking Chinese joint out on King George...  I was going all in.  Heck, the place doesn't even look open most of the time, resembling the Bates Motel.  Well, I was about to find out whether I was coming out alive or not.  Heading home after a meeting, I decided the best course of action was take-out, specifically the Dinner for 4 with a few additions.

With just a touch of grease, the Spring Rolls were crispy and lightly packed with celery, cabbage and carrots.  Hence, they were not dense and easy to eat.  These remained crunchy despite the travel time between the restaurant and home. Next I gave the Fried Prawns (like the use of the retro dish?) a go and most of them were still crispy despite sitting in a box.  I'm not sure putting lemon wedges on top was a good idea as those prawns got soggy.  I thought the batter was a touch too thick and doughy on some pieces. The prawns were meaty and slightly overdone.

Onto the Chop Suey, it consisted of sliced beef, bak choy, broccoli, carrots, cauliflower and surprising green peppers (a bit strong in terms of veggies which takes over the flavour of the dish).  All of the veggies were still somewhat firm and not overcooked, but as mentioned, the flavour of the green peppers overwhelmed.  The beef was tender but not that moist being a bit dry.  On the note, the Orange Chicken was really dry as the white meat was not brined or tenderized.  Furthermore, the abundance of sauce drowned everything.  It did taste like orange though with a slight bit of spice.

The Sweet & Sour Pork consisted purely of meat with plenty of starch-thickened sauce.  I found it to be more sweet than sour.  Moreover, there was far too much sauce as it made everything soggy.  The meat itself was a touch dry which would be an indication of re-frying.  With an even more amount of sauce, the Fish & Tofu Hot Pot was a bit weird tasting.  The tofu was somewhat sour which I couldn't really put my finger on it.  The sauce itself was predominantly flavoured with onions as there was lots of it.  As for the fried fish, the starch batter was quite gummy and soggy from the plethora of sauce.

We found the BBQ Pork Fried Rice dry and chewy (which was a good thing).  It wasn't too greasy and had a decent amount of lean pork and peas.  It was mildly flavoured which complimented the other dishes.  As for the Chicken Chow Mein, it was a touch dry but was okay. It probably needed a bit more seasoning, yet again, complimented the more strong flavoured dishes.  Overall, we thought the food was underwhelming despite being a decent value.  There are much better choices for North American Chinese food in Whalley, in particular Top Kings.

The Good:
- Inexpensive
- Nice people
- Reasonable portions

The Bad:
- Food is pretty average at best
- Scary looking location