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On the morning before our flight out of SeaTac for San Francisco, we pondered what we should eat. Initially, we considered brunch or some form of breakfast (despite already fueling up with the complimentary breaky at the hotel). Yet, the kids seemed a bit indifferent towards it. And those of you parents know - happy kids = enjoyable meal for the adults. Hence, we went to an ol' standby being Dim Sum. However, being in Seattle, that is easier said than done compared to Vancouver. But we chanced it and drove up to Hong Kong Seafood Restaurant.
Since the place kicks it ol' school, there were 3 carts waiting for us as we settled into our table. Therefore, we got practically all of our food instantly. We started things off with the Haw Gow (Shrimp Dumplings) which were respectable. Although the dumpling skin was on the thicker side, it was not too doughy nor dense. It was a bit chewy with plenty of moisture. Inside, the shrimp filling consisted of whole and chopped up pieces. The trademark snap texture was there, yet the flavours were a bit flat. Onto the Sui Mai (Pork & Shrimp Dumplings), it was pretty clear that it had been sitting in the cart for awhile as it was lukewarm. Despite this, the texture of the pork was pretty good with a meaty chewiness accented by a light bounce. Flavorwise, the dumpling didn't have much variation as it was mostly pork with only a few bits of shrimp. Some shiitake or more shrimp would've broken up the monotony of the predominantly sweet pork flavor.
Appearing plump, the Phoenix Talons (Chicken Feet) were not bad. Over-steamed just a tad, the skin was slightly detached from the bone. However, that also meant that the cartilage and fat underneath were soft and gelatinous. These were well-seasoned featuring an appealing mix of sweet and savory including hits of garlic. The same could be said about the Steamed Pork Spareribs as they were flavorful. However, we would've liked to see even more garlic and some black beans. As for the rib pieces, they were mostly meaty with only a few fatty cartilage bits. The meat exhibited only a touch of rebound texture while being tender throughout.
Our one offal dish was the Steamed Bible Tripe which featured a good amount of chili flakes. Hence, with the right bite, it ranged from mild to very spicy. Without the flakes, there was a noticeable gamy taste which would imply that the tripe could've benefited from more rinsing. Texture-wise, the tripe did have a bit of crunch and chewiness, yet ultimately suffered from being too soft. On the other hand, the Shrimp Rice Noodle Roll was not too soft. In fact, it was almost on point being slightly chewy. I say almost because it was just a tad too thick. As for the filling, it consisted of whole shrimp that were medium in size exhibiting a decent snap.
Of course the kiddies wanted the Lo Mei Gai (Sticky Rice and not pictured) and who were we to deny them? Happy kids = happy meal. We found the rice to be quite sticky. In fact, it stuck to the leaves which could be an indication of reheating. The rice was a bit soft, yet still chewy while the pork filling was a bit one note since there was little-to-no shiitake nor any other strong ingredient. The Preserved Duck Egg and Salted Pork Congee was not that great as there was barely any ingredients. The broth was decently thick though while being mildly seasoned. We also got the BBQ Pork Buns and they were a bit too sweet. The pork was lean and tender though. We did enjoy the bun itself as it was fluffy.
For dessert, we got both the Pineapple Buns and Egg Tarts. The pineapple buns were pretty good with a crispy sweet topping. The bun itself was soft, airy and light. As for the egg tarts, the shell was flaky, yet probably needed a touch more baking as it was a bit underdone. The custard filling was silky and purposefully sweet. Interestingly, with our low expectations, the Dim Sum at Hong Kong Restaurant turned out to be more-than-acceptable given its location. It's a bit old-school, but worth checking out if you had the Dim Sum cravings in Seattle.
The Good:
- Not bad for Seattle
- Well-priced
- Decent service
The Bad:
- Other than the window seats, the restaurant is a bit dark
- Limited selection of Dim Sum
In my opinion, certain things that happen in our lives are govern by fate. Case in point, 2 years ago, we cruised to Alaska (for the second time... 2 times too many according to Viv...) aboard the Oosterdam (I think we brought the average age down despite not being incredibly young). Being suckers for trivia challenges, we headed up to the lounge to join in on the action. We ended up teaming up with Scout and Lola, who we continue to keep in touch to this day. So the night before our flight out of SeaTac, we met up with Lola at Buddha Ruksa to catch up.
We began the meal with the Sample Platter consisting of Spring Rolls, Crab Wonton, Prawns in a Blanket, Bags of Gold, Fried Squash and fried tofu. Plum sauce and sweet garlic-chili sauce were served on the side. Although the entire dish was in different shades of golden brown, nothing was particularly greasy. Everything was crispy and fried just right. Of note, the prawns were very peppery and slightly rubbery. The squash was very good though being soft with a nice crunch. With moist pork, the bags of gold were good as well. Next up, we had the Pad Thai with chicken. This was pretty legit with the tang of tamarind where no ketchup was used. The texture of the noodles was on point too being soft and chewy.
Served in a pretty large bowl, the Chicken Green Curry was appetizingly spicy for our requested medium. Despite the spice level, we could still make out the aromatics of the thick coconut milk as well as the fish sauce. The eggplant was intact while the peppers were crunchy. The ample amount of white chicken meat was a touch dry, but not terribly so. There was more than enough sauce for many plates of rice. We also got the Pork Basil Stir Fry which featured a pretty sweet sauce (due to lots of palm sugar). There was the hit of basil and onion that flavored the ample amount of pork. It was a bit chewy and dry though. The accompanying veggies were still vibrant and not overdone.
For the kiddies, they had the Pad See Ew which featured large sheets of rice noodle. It was on the softer side, but the crunchy broccoli helped balance the textures. In terms of seasoning, it was not lacking as there was savory and sweet elements.This dish could've benefited from a bit more wok heat though as it was wet with very little caramelization. However, as a whole, the meal was not bad at Buddha Ruska. Flavours were impactful while the portions were generous. Best of all, the prices were easy on the wallet too.
The Good:
- Attentive service
- Good portions
- Well-priced
The Bad:
- Busy which means lineups
- Food took a little long to come out
For the start of our annual Summer trip, we did what we usually do each time - drive down to Sea-Tac. Yes, it is true, we pay about half the price to fly out of SEA as opposed to YVR. For us, it represents a substantial savings since we need 4 tickets. Therefore, before we checked into our hotel near the airport (where we left our car), we stopped for lunch along the I-5 at Gabriel's Fire in Mountlake Terrace. Not particularly inviting from the outside, we were warmly greeted once we entered.
Viv and I decided to build-our-own-meal with 1/2 pound of Side Ribs, 1/4 Chicken and 1/4 pound of Pulled Pork. With an attractive and tasty bark, the ribs were a good mix of meat and fat. Furthermore, they were remarkably tender considering the chewy exterior bark. Also very surprising was the moist chicken despite looking quite dark. It was well-brined and smoky in flavour. The big chunks of pulled pork were sufficiently moist as well with the same tasty bark. We chose the KC BBQ sauce which was more vinegary than sweet, but it went well with all the meats. For our sides, we had the Gumbo and Macaroni Salad. We found the gumbo a bit bland and lacking in ingredients. It was thick with a slight spice. However, the macaroni salad was a veritable flavour explosion due to the amount of chilis.
For the kiddies, we got them a Brisket Sandwich to share. Slathered in just enough BBQ sauce, the fatty meat was tender and smoky. Similar to the other meats, there was a nice smoke ring on the exterior. The crusty bun held up to the wet ingredients providing a textural contrast. For their sides, they had Mac n' Cheese and Fries. A bit on the floury side, the mac n' cheese was decent with chewy macaroni and a mild cheese flavour. The fresh cut fries were a bit dark, but ultimately were crispy. We couldn't help ourselves and added another 1/4 pound of Brisket. This time, it was a bit leaner and drier. Overall, we were pleasantly surprised at the solid execution of the smoked meats. Gabriel's is definitely worth checking out if you are in the area.
The Good:
- Smoked meats are not dry
- Nice smoke ring and tasty bark
- Well-priced
The Bad:
- Only one guy running the front, he's really nice, but difficult to do it all
- A bit dark inside
4 years ago, I was tipped off by Richer Guy as to a new gelato spot named Bella. I didn't think much about it as I planned to meet him there after dinner at the old Miku location (now Chewies) on Hastings. Unbeknownst to me, Bella was no ordinary gelato store. Rather, it was the brainchild of passionate owner and gelato master James Coleridge. Fast forward to the present, a second location is now open in Yaletown with a bigger mandate - offering up unique desserts and beverages based on their gelato. Furthermore, Neapolitan pizza is added to the mix. I was invited to try it out and I enlisted the help of dessert aficionado, Whipping Girl.
To start things off, we were treated to 3 house-made sodas (left-to-right) including Raspberry, Lemon Thyme and Orange-Vanilla. Suffice to say, we loved the latter due to its resemblance to a Creamsicle. It was smooth, not sweet, aromatic and lightly citrusy. The lemon thyme was refreshing and light with a nice tang accented by a minute hint of thyme. With a big whiff of basil, the raspberry exhibited more body, yet was still light. Onto some food, we sampled the Antipasto consisting of speck, napoli salami, prosciutto, eggplant garlic spread, anchovy cream, olives, Fior di Latte, Taleggio, Parmigiano-Reggiano and grilled house-made bread. This was a nice selection of items which was highlighted by the flavourful spreads. I particularly liked the anchovy cream as it was salty with a background bite.
Onto 2 more appie, we had the Burrata Orginale with local heirloom tomatoes, argula, olive oil and sea salt with grilled house-made bread. We liked the creamy and stringy texture of the fresh burrata where it was salted quite aggressively. I personally didn't mind it, but Whipping Girl thought it might've been too salty. As for the bread, it was crusty and chewy with a definite firmness. The dough was nicely salted though where it had a good nutty flavour on its own. Lastly, we tried the Prosciutto San Daniele topped by arugula, red onion, capers and pine nuts tossed in lemon vinaigrette with Parmesan shavings. The acidity in the vinaigrette was a nice counterbalance to the salty prosciutto. However, the salt content in the salad was evident from the capers and Parmesan. Hence, the dish was fairly salty as a whole.
Moving onto a Bella original, we sampled their Gelatinis including (left-to-right) the Negroni, Texas Grind and Buko Bird. The Negroni consisted of gin, Campari, & Italian vermouth with creamy Earl Grey Tea Gelato & caramelized fresh orange peel oils. For us, this one was the most alcoholic tasting. These were essentially boozy milkshakes but with a "scoop" of gelato in the middle of the drink. The strategy was to take a small spoonful first before drinking, otherwise, it would be too strong. For us, we liked the Texas Grind the most due to the coffee and pecan, vanilla & sour cherry gelato (that added a certain sweet tartness). Our first pizza was the classic Margherita with San Marzano (D.O.P.) tomatoes, fior di latte, Parmigiano-Reggiano, EVOO, & fresh basil. We thought the edge of the crust exhibited enough nutty leoparding while the middle was softer. It was properly salted where it had enough impact on its own. Although it wasn't wet per se, the middle was somewhat spongy. As for the tomato sauce, it was mild, but did exhibit a slight tanginess.
Off to 2 more pizzas, we had the Capriciossa and Completa. The Capriciossa was comprised of San Marzano (D.O.P.*) tomatoes, fior di latte, prosciutto cotto, mushrooms, artichoke, EVOO, fresh basil, & Parmigiano-Reggiano. We liked this pizza for its combination of flavours ranging from the tangy artichokes, woodsy mushrooms and mildly salty prosciutto cotto. The taste was balanced and appealing. Naturally, with more ingredients, the middle of the crust was more wet. As for the Completa, it was a concoction of fior di latte, prosciutto crudo, arugula, Parmigiano-Reggiano, & EVOO. Of course, without any tomato sauce, the crust was chewier and more dry. The prosciutto was all the flavour that was needed as the bursts of saltiness was brought down a few notches with the arugula.
With 2 more drinks, we tried the Raspberry Manhattan Isola and the Lemon Pimm's Isola. We thought the latter was the lighter of the two being almost refreshing despite the alcohol. It was made of bright lemon sorbetto in a chilled blend of Pimm’s Number 1 Cup & ginger liqueur stirred with cucumber & mint then topped with a measure of Fentiman’s Ginger Beer. Consisting of whiskey & Italian vermouth with raspberry sorbetto infused with a dash of dark chocolate & dark chocolate bitters completed with a kirsch-soaked cherry, the Raspberry Manhattan was a much more luxurious drink. This went down much stronger with only a touch of sweetness. Off to the desserts, we had the Torta Gelato featuring Pie Hole's fantastic apple pie. The crust was flaky, firmly crispy and buttery. Inside, the neatly layered apples had the right combination of tart and sweetness. The addition of vanilla gelato was the veritable icing on the pie.
Of course there were more desserts including an interesting deconstructed Tiramisu made of espresso ganache layered between homemade lady finger sponge cake & brushed with Amaretto espresso sauce. It was finished with tiramisu gelato & garnished with spiced coffee grinds. This ate like a tiramisu with the definite taste of rum as well as a mild hint of coffee. It wasn't especially sweet even with the 3 mini scoops of gelato. Next up was The Toe Curler featuring fior di latte gelato topped with brownies, home made candied pecans and smothered with caramel & dark chocolate sauce. This was a very sweet concoction due to the amount of impactful ingredients. I would've personally liked to see less sauce, but then again, Whipping Girl liked it. The brownies were chocolatey, sweet and chewy while the pecans effectively stole the show. They were super light and crispy with only a hint of sugar.
Lastly, we sampled the 2nd place dessert at the 2014 Vancouver International Wine Festival Vintner’s Brunch Wine and Food Pairing Competition - Vintner's Choice. This was comprised of fonseca port wine gelato with cassis port mousse, stilton blue cheesecake, port ganache and raspberry port sauce. Although the port gelato was quite mild, the port sauce was quite tannic. As for the mousse, it exhibited a sweet and tangy taste that was nicely accented by the smooth and mildly sharp Stilton. I personally liked this dessert the most because it wasn't overly sweet and displayed unfamiliar flavours compared to the others. Overall, we thought our meal at Bella was pleasant. Some of the items (particularly the gelatinis) were definitely "out there" but you can't accuse them of being boring. Although the Neapolitan pizza wouldn't be confused with the best in the city, it held its own. However, the gelato still continues to the my favourite in Vancouver and I liked how the pastry chef incorporated it into her dessert creations.
*All food and beverages excluding gratuities were comped*
The Good:
- Still best gelato in Vancity in my opinion
- Excellent location for the view and people watching
- Interesting uses for gelato
The Bad:
- Some items are quite pricey (but then again, consider the location)
- Possibly a few too many options which confuses some people about the place
What's in a name? If one was to think of the restaurant La Amigo (or Amigo on the awning now), what type of cuisine does it conjure up? Mexican? Spanish Tapas? Nope. Try an elevated Hong Kong-style cafe in the same genre as former Bauhinia. That is, in addition to the usual stuff, we see Lobster Thermidor and Filet Mignon. We decided to check the place out after our softball game despite the fact, I had already visited Richmond earlier in the day for Dim Sum and Pineapple Buns from Lido. I think it is pretty obvious I have this sadistic secret love for Richmond...
And about that Lobster Thermidor... Hey, go big or go home right? For a whopping $35.95, the meal included Lobster Chowder (with garlic toast), which I started with. This was more like a cross between a bisque and a cream soup that featured a few nuggets of lobster. It was somewhat aromatic and mild, but was enjoyable nonetheless. And here we go... the Lobster Thermidor with spaghetti and veggies. This version was more like lobster in a creamy sauce baked with some cheese. I didn't taste cognac, but whatever the case, it was yummy. The pieces of lobster had a bouncy chewy texture where the natural flavours stood up to the cream and cheese. The mushrooms were a nice complimentary flavour.
Miss Y went for something more normal (especially after a softball game) being the Brisket Soup Noodles. The egg noodles were sufficiently al dente while bathed in a fairly salty broth. Although the chunks of brisket appeared to be rather dry, this was not the case. In fact, they were super tender and moist. I liked the ample amount of baby bak choy to balance out the saltiness. Boss Woman was pretty disappointed that there was no scrambled eggs & shrimp on the menu (does she eat anything else???), so she opted for the Curry Shrimp Fried Rice instead. This had the necessary wok heat so that the rice was dry and nutty. There was only a mild curry flavour while the small shrimp were scattered here and there. With the fried egg on top, she did end up with some form of shrimp & eggs...
Bam Bam and Pebbles ended up with the same set meals as I did but with different entrees. Bam Bam decided on the Walnut-Crusted Filet Mignon with peppercorn demi. The steak was prepared a beautiful medium-rare (closer to the rare side), subsequently being moist and buttery soft. He really liked the aromatic walnuts as well as the mushrooms. Best of all was the demi as it was flavourful and impactful. Pebbles went for the Homemade Smoked Sablefish with jambalaya rice accompanied by veggies. I was able to get a sample and the fish was on point. With a sweet smokiness, the sablefish was fatty and flaky. Although it was an interesting take on jambalaya, it was good with firm rice and a zesty tomato hit.
Gyoza King ordered the Spaghetti Bolognese, something that he usually avoids. So fate would have it, he should've never deviated from the usual because he didn't like this one very much. Nothing wrong with the spaghetti, but the sauce was far too salty. So much so, he wanted to stop eating it (but he ate it anyways). On top of the saltiness, there was very little meat for a bolognese sauce. With a considerably different red sauce, Bear had the Baked Pork Chop Rice. This was more on the sweeter side, but he liked it. The ample amount of pork chop was fried nicely where it was tender. As a whole, the dish worked.
Chill tried to do his best impersonation of me by ordering 2 dishes beginning with the Sauteed Shrimp. The shrimp were cooked just enough where they exhibited a buttery snap. As much as I was expecting tarragon rather than basil, the flavours worked as the sauce was creamy and complimentary to the sweet shrimp. For his main, he had the Curry Fish with Rice. Consisting of a pan-fried Basa filet with potatoes in a curry sauce, the dish worked. I found the fish to be moist with a crispy brown sear on the bottom. The curry itself was creamy (with coconut milk) while being quite mild. It had a nice consistency to it.
Onto some creamier concoctions, Milhouse and Dark Helmet had the Baked Fish with Cream Sauce on Rice. With the same type of preparation, the fish filet was moist with a crispy sear. It was smothered in a creamy mushroom sauce which was mild with a hint of cheese. It was pretty decent. Judes went for the Baked Seafood with Spaghetti in Cream Sauce. The flavours were very similar to the aforementioned dish except for the addition of seafood. Most of which were prepared just right except for the squid which was chewy. Overall, for all the variety of dishes we tried, the food was pretty good at La Amigo. It had to be though because the prices are appreciably higher than most of the competitors in Richmond. I found that they really nailed the non-Asian dishes. A bit surprising, but tasty nonetheless.
The Good:
- More refined and carefully crafted than other Hong Kong-style cafes
- Non-Asian dishes surprisingly good
The Bad:
- Appreciably more expensive than other restaurants of this type
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