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Some say we eat with our eyes and some go even further to say that if the food ain't pretty to look at, it isn't worth eating at all. For me, I do enjoy a nicely plated and composed dish, but really, it is all about the flavours and execution. Don't even get me started on this because many of the most delicious Asian foods are not particularly photogenic. That is basically the concept at the newish Ugly Dumpling which took over the ol' Merchants Workshop. With Japanese and Chinese influences, the menu is definitely Asian-inspired, but really it is all-over-the-place. Yes, the food isn't particularly IG worthy, but again, if it tastes good... Recently, I visited the place with Steph.
We decided on the 10-course tasting menu priced at a reasonable $60.00. Wine pairings were very affordable at $30/$40 (3/4 pours). We were started off with the a pair of Marina's Gold Oysters with cedar-aged vinegar and horseradish. This was a simple starter, but sometimes, simple is better. We found that the vinegar and horseradish was purposefully restrained where the natural sweet brininess of the oyster really came through. The oyster itself was creamy and delicate. Next, we had the Winter Greens Salad with soba crackers, pickled grapes and miso dressing. Not overly complex on the surface, the salad ate typically until we got to the pickled grapes. Beyond the sweet tanginess, there was a pointed fermented taste that was akin to kombucha. Add in the crunch from the crunchy soba noodles and the salad was pleasant texturally as much as it was taste-wise.
Accompanied by toasted bread, sunchoke, carrots and radish, the Chicken Liver Pate was creamy and aromatic. It was definitely on the sweeter side where it didn't really go with the sweet wine pairing. However, on its own, the silky-smooth pate was a great compliment to the earthy sunchokes. One thing that cannot be overstated is that they did not skimp on the portion size of the pate as there was more than enough for the bread and crudites. Now the place wouldn't be called Ugly Dumpling if they didn't offer up what we had next - Curry Pork Dumplings with vegetables. No, they weren't ugly. In fact, these were firm and tightly wrapped which kept the filling from being too loose. The meat was tender with texture while the veggies weren't overdone, which kept the everything from being mushy. Loved the thin dumpling skin as it was delicate with an appealing elasticity.
Probably the most IGable dish was the Pine Mushroom Omelette with a side of king mushrooms. If there was ever a time where I could compliment the chef on perfect execution, this omelette would be it. Expertly folded and fluffy, the egg was teetering on the edge of barely cooked. Sweet with earthiness provided by the mushrooms, each piece of omelette or should we say tamago, was a tasty cloud of fluffy heaven. Topped with the nori and green onions, the House-Cured Mentaiko and Egg Bowl was another subtle but tasty offering. Texturally, the chewy rice was beautifully enveloped by the onsen egg which created a creamy silky "glue". The ample amount of cured mentaiko added a salty-brininess. The umami quotient was kicked up a notch with the nori and the green onion provided brightness.
Continuing the theme on seemingly simple dishes, we had the Steamed Ling Cod with XO sauce. This normally is accompanied by peanuts, sambal and dried shrimp, but with Steph being allergic to peanuts, we did without them. Buttery and soft, the ling cod was perfectly prepared. Beyond the usual savoury soy notes, the XO was pretty low-key where we knew it was there, but the spice and brininess was not overly strong. This may have been intentional because the ling cod could've been overwhelmed otherwise. Technically, our last savoury item was the Homemade Zaru Soba. In terms of texture, the noodles were excellent maintaining a firm chewiness. The side of dipping sauce was mild and balanced. It wasn't to salty and exhibited the umaminess of bonito flakes.
Not to waste the dipping sauce, we were presented with a thermos full of fish broth to mix it with. We simply poured as much as we wanted into the small bowl (naturally, more for mild and less from a bit saltier). This was neat and supposedly good for our skin. We finally made it to dessert where we were presented with Coconut Mochi with red bean and Quince Vanilla Pudding. We found the mochi to be nicely textured with a bit of chewiness to go with equal parts fluffiness. What threw us for a loop was the quice vanilla pudding as the little nuggets of tender quice were purple due to being poached. What really made this dessert appealing was the pudding as it was rich and creamy. Not too sweet either. All-in-all, the food we tried at Ugly Dumpling was pretty solid. Yes, nothing was particularly ground-breaking and honestly, to Asians, it can even be considered fairly typical. But prices are fair and service is good. Worth a try.
The Good:
- Reasonably-priced with all things considered
- Solid eats
- Servers seem to really care
The Bad:
- For some, the food is nothing ground-breaking
At one point in time, the hot pot game in the GVRD was limited to eating at home and the occasional AYCE restaurant. It wasn't known as a destination at all and frankly, the lack of service and drab decor made for a basic experience. However, as with most things, time has changed all that. We now see a whole spectrum of choices when it comes to hot pot in the Lower Mainland. Mixed in with the usual AYCE spots, we now find high end hot pot chains setting up shop, particularly in Richmond. Haidilao is the most recent addition in the old HML location. This Chinese chain boasts outstanding service as well as high-quality ingredients. Miss Y and I decided to check it out early one evening before heading to Riverport for a movie.
When I say early, I meant we showed up at 4:30pm. Even with that, we waited for 20 minutes for a table. When we left at 6:30pm, there was a 2 hour wait! Seeing that is a regular occurrence, they offer freshly popped corn, grapes and Werther's for patrons to snack on while they wait. During this time, the staff was always checking in on us making sure we had something to drink and were comfortable. Once our table was ready, we were seated and handed an iPad to do our order. It was like buying something on Amazon, where we added things to our cart and then after we submitted it, the food began to arrive. Ever since I spotted the 4 different soup bases in one pot on IG, I knew that we had to get it. In addition to the basic Pork Bone Broth, we also had Tomato, Mushroom and Spicy. We agreed that the tomato was the best being a bit thick and aromatic with a fragrant tomato essence. The pork bone was pretty standard while the spicy was impactful, but not tongue-burning. The mushroom was definitely full of umaminess, but probably the weakest of the bunch.
Before we even got to the food, we helped ourselves to the Sauce Bar that set us back another $3.99 per person. In addition to the impressive array of sauce and ingredient options, we found some snacks such as spicy peanuts, pickled veggies and edamame. Right beside it, there was some fruit such as oranges, grapes and pomelo. Consistent with the service, the sauce bar was kept stocked and sparkling clean. If someone made a mess (which they did), someone swooped in and got rid of the evidence faster than Harvey Keitel in Pulp Fiction. As for the food that we had ordered, we decided on the Beef Rib which was pricey at $26.00, but oh was it worth it. Each medium-thick slice was buttery soft and tender. It had a great meaty taste and the even marbling of fat created a certain richness. We also got the Sliced Lamb and it was also very tender. It wasn't super gamy probably because it wasn't too fatty.
We decided to go strong with the seafood starting with some Fresh Oysters. At first, I thought we only got 5 oysters, but they carefully placed 2 small oysters per leaf. These were really good being buttery soft, appealingly briny and sweet. By virtue of being smaller, these cooked a whole faster than the large ones you'd find at AYCE hot pot joints. Loved how they were kept on ice which meant we were in no rush to cook them all at once. Beautifully arranged, the Assorted Seafood platter was also kept on ice. There was a nice selection of shrimp, mussels, cuttlefish, basa and scallops. Once again, the quality of the seafood was top notch. This was especially true the scallops as they cooked up plump and sweet. While we were enjoying our seafood, one of the servers offered to de-shell the shrimp for us. She took the seafood away and brought it back with the shrimp perfectly de-shelled with the head still on. Yes, the service rocks.
We also got a few smaller items including Lotus Root, Rice Cake, Beef Tripe, Napa Cabbage and Assorted Mushrooms. These weren't particularly expensive in the grand scheme of things and really, the prices at HaiDiLao are not out-of-line with the rest of the higher end hot pot restaurants. Nothing particularly special about the these items other than the fact that the beef tripe was rolled up and then sliced. Overall, we thought the experience at Haidilao was special enough to warrant the higher prices. The service was almost too good where we could've been left alone at most times. However, we'll gladly take it over indifference. Food quality was high while the seating arrangement was comfortable. Definitely worth a try, just be aware that the lineup can be ridiculous during peak times.
The Good:
- Over-the-top service
- High food quality
- Comfortable experience
The Bad:
- Pricey
- Lineup is scary
This revisit to Vij's has been a long time coming. Every year, I keep making plans to go and for some reason or another, it never materializes. This has been further exacerbated by the fact Viv has never been there. Yes, as unbelievable as it sounds, she has never eaten at Vij's. So when Costanza and Elaine asked where she wanted to go for her birthday dinner, it was pretty much the perfect time to go. Of course we arrived before opening to stand in the iconic lineup to snag a table. Even though it was in the dead of Winter (not too cold though), it spilled out onto the sidewalk.
As we were seated, the usual complimentary appies were offered including pakoras and lentil chaat. Not to worry, we did order some smaller plates of our own to share including the fantastic Eggplant in thick yogurt curry. What really made the dish was the fried onions on top as they not only added a crunch, the aromatics and sweetness combined with the nutty batter added layers of flavour. The eggplant itself was tender while retaining a bite. It was bathed in a rich curry that was tangy with a background spice. Equally tasty was the Jackfruit in black cardamom and cumin curry. Each nugget of jackfruit was tender and juicy. Again, there was a balancing amount of tanginess (from the pickled ginger especially) to go with the slight spice and earthy notes from the cumin.
Another classic dish was the Garam Masala Portobello Mushrooms in porcini cream curry. It was rich and smooth with little pops of lentils and rice. Naturally, it was woodsy and aromatic while deceptively spicy. Being creamy, the spice didn't hit until midway through each bite which helped create waves of flavour. This would be repeated again and again as all the dishes were both subtle and impactful at the same time. Our last small dish was the Rabbit with onion-jalapeno-ginger sauteed in raw sugar. Naturally lean, the rabbit was still tender and moist. Again, there was enough tanginess to offset the sweetness and spice. Loved the sharp, almost "sundried tomato-like" onion jalapeno ginger which created pops of sweet tanginess.
Onto the mains, it was a foregone conclusion that we would order the Wine-Marinated Lamb Popsicles in fenugreek cream. This iconic dish has been copied by others but never executed like the original. Only lightly gamy, the lamb was tender and cooked perfectly (with some pink). Beyond the caramelization on the outside, the subtle wine notes were in the background as the cream took centre stage. It was aromatic, sweet and lightly earthy. As much as I sopped as much on the lamb as possible, the cream was subtle enough to let the lamb shine on its own. Interestingly, I was rather fond of the Coconut Curried Vegetables on lentil & brown rice pilaf even though there was no meat. I found the potatoes and cauliflower to have enough meatiness to stand up to the mild aromatic (due to the coconut) curry.
Although I really enjoyed the texture of the Duck Koftes in creamy tomato & kale curry, this was one dish that was a bit out-of-balance. The koftes were too salty in our opinion which helped obscure the creamy tomato curry. Fortunately, the spice level was a bit higher in this dish which meant it somewhat offset the saltiness of the duck. Texturally, they were meaty while being tender. Lastly, we had the Braised Shortribs in fennel & mustard seed curry which was also a well-executed dish. The shortribs themselves were fork tender with enough fatiness so that the meat was also buttery and soft. I found the curry rather mild with only a touch of licorice essence. Loved the kale as it was lightly blanched where it still had a bright crunch.
A long time ago, I criticized the Naan that came with our meal was hard, thick and dense. Well, that is clearly not the case now as it was thin, crispy in parts and soft and elastic in others. Beautiful charring with an appealingly nuttiness. This, along with the rice was refillable upon request. We really didn't need to do that since we had more than enough food that was rich, full-bodied and complex. Nice to see that Vij's still has that going for them after all these years. The time until my next visit won't be as long...
The Good:
- Full-bodied with complex flavours
- Something a bit different than usual Indian restaurants
- On point service
The Bad:
- Can be rather heavy, order accordingly (which we didn't)
- Although there are limited reservations available now, you generally still have to lineup
Sometimes I wonder why pasta can be so expensive. After all, it is not as if the ingredients are necessarily that costly. Of course I'm not that stupid to assume that is all that goes into a plate of pasta. Naturally, the quality of the pasta as well as complimentary ingredients and sauce make a difference. Add in the operational costs of a restaurant and one can begin to understand why a plate of pasta can be $40.00 at Cioppino's. However, when one wants to have a reasonably-priced and carefully crafted pasta, it gets a bit more challenging (and I'm not talking about Anton's...). Well, we decided to check out Mangia Cucina & Bar in a quaint little house on Manitoba Street since we've heard they might have the pasta we've been looking for...
Before we got to that, we did the obligatory appies including the Fritto Misto di Pesce with deep fried calamari, whitebait and prawns. I found the batter to be light, not greasy and well-seasoned. There was much more whitebait (smelt) than anything else on the plate. It was flavourful and tender. The 2 large prawns were meaty with a moist snap. For some reason, we didn't get much calamari though. As much as it can be a small detail, the large lemon wedge was welcomed as we got plenty of tangy acidity. Dressed with arugula, parmesan and balsamic reduction, the Carpaccio di Manzo was actually sliced quite thick. As such, the texture and flavour was much meatier and robust. That didn't mean it wasn't tender though as it certainly was, but with just a tad more chew.
Continuing on, we were served a really big Arancina Bomba consisting of saffron rice, mozzarella and pistachio pesto. At first, I was concerned that the temperature might be compromised due to its size, but that was unfounded. Beyond the crispy golden exterior, the arancina was evenly hot throughout. The rice was tender while retaining a slight chewiness. It was certainly cheesy and aromatic as well. Trying to hit all the sections of the menu, we also got a salad in the Poached Pear, Gorgonzola and Walnut. This was not a complex salad as all of the ingredients were present and did their part. The crisp greens were lightly dressed and benefited from the sharp cheese and mildly sweet pear. Of course the walnut added the necessary crunch and nuttiness.
Onto the pastas, we ordered my favourite in the Spaghetti alle Vongole sporting fresh clams and also more clams hidden underneath. I thought the pasta was perfectly al dente with an appealing chew. The addition of chili afforded a balanced spice while the garlic did its aromatic thing. We thought that even more clam brininess would've kick this up a notch, but that was nit-picking as we enjoyed this pasta very much. Packed with guanciale, the Spaghetti alla Carbonara was rich and creamy. I'm glad I got to it when it was still steaming hot. At that stage, the pasta was appealingly chewy while cheesy and purposefully salty. Later when it cooked, it naturally got clumpy. Make sure you eat it right away!
Staying with the theme of "trying something from each section", we got the Risotto Funghi Porcini. OMG, this was absolutely delicious. They did not skimp on the marscapone as the risotto was cheesy and rich. Little bursts of woodsiness were thanks to the generous amount of porcini mushrooms. Best of all, the arborio was not overcooked, yet at the same time was tender. A very well-executed risotto and yes, best eaten right away too! For our pizza selection, we tried the Salsciccia and Rapini with mozzarella and tomato sauce. As shown in the picture, the crust was nicely charred which meant it was nutty and crunchy. I found the middle of the pizza a bit squishy, but that was due mostly to the wet ingredients including the sauce and rapini. I thought the tomato sauce was excellent being tangy and full-bodied. There was ample tender sausage on top for impact.
We weren't planning on ordering dessert, but they offered us up the Eclaire al Pistacchio since the pizza took so long. Nice gesture. At first, one would assume the pistacchio glaze on the outside was basically it, yet on the inside, there was a tart and tangy berry filling to go with the nutty sweetness. All-in-all, a very pleasant experience at Mangia that could be repeated many times due to the reasonable pricing. Of course there is fancier, more elevated Italian restaurants out there, but if you were looking solely at the food in a quaint little space, Mangia is a great choice.
The Good:
- Solid eats
- Friendly service
- Reasonable pricing
The Bad:
- Very small and packed, be prepared to wait
- Can be loud due to the acoustics
I'm sure most people are familiar with Cirque du Soleil, which sets up shop in its unmistakable yellow and blue tent near Science World. I've experienced it before and it is a great show with deft-defying acts mixed in with a bit of humour. However, one thing that hasn't been a "thing" in Vancouver is a dinner AND show that encompasses elements such as Cirque du Soleil. For those who are unaware, we do indeed have something that blends live music (and singing), comedy and acrobatic feats into one show that includes a 3-course dinner. That is Bacio Rosso, also in a big tent, located in Queen Elizabeth Park until March 10th. Recently, I was invited (along with Jacqueline) to catch their show as well as dine on food designed by Chef Adam Pegg of La Quercia.
We were seated in the premium ring that had good views of the centre stage and the band at the front. These seats cost $179.00, but one could book the booths on the outer ring for as low as $149.00. When we arrived (about 45 minutes before the start of the show), we waited for the doors to open in lobby of sorts where a bar was available as well as washrooms. One good thing about being located in QE Park was that free parking was available. As mentioned, the show itself blends many elements and it started off with strong vocals from charismatic Lady Rizo along with music from Combo de Luxe. From there, the show was a riot where they involved many audience members. At one point, we even formed a conga line!
Prior to the start of the show, some Antipasto was already sitting at the table including Pork Loin Tonnato, Pork Crackling, Grissini (bread stick), Giardiniera (pickles) and a Green Salad. These were pleasant and a nice start to the food portion of the show. The thinly sliced pork loin was buttery and tender with only a mild saltiness. The dollop of tonnato on top was more than enough to provide a creamy appealing fishiness as well as a kick of salty tang from the capers. A solid crunch was provided by the bread stick and a light airy crispiness from the crackling. Nothing really much to say about the salad other than it was fresh with plenty of crunchy texture while it was dressed in an acidic vinaigrette. Naturally, drinks were an extra cost, but they were reasonably-priced.
Onto the first course, we were each served Melanzana alla Parmigiana (Eggplant Lasagna). This was soft and cheesy with layers of tender eggplant. I thought the tomato sauce was quite balanced where I could get some tanginess, but mostly it was mild and blended into the rest of the lasagna. I would've liked the texture to be a touch firmer, but considering the amount of dishes going out and limited kitchen facilities, this was more than acceptable. We ended up getting all 3 main dishes including the Rosticciata di Manzo (Slow Roasted Beef) with roasted root veggies. The best part of the dish was the red wine sauce as it was silky, full-of-depth and necessary for the dish. This was because some parts of the beef were a bit dry (other parts were tender and fatty though) and the sauce helped keep things moist.
Before I get into the rest of the entree options, I need to reference the entertainment while we were dining. As mentioned, there was a little of everything including crowd participation. The show was pretty high-paced, so we needed to pay attention to get the gist of what was going on. With that being said, they were able to seamlessly incorporate the dinner into the show with short breaks to serve the dishes. I was actually putting off going to the washroom so that I wouldn't miss anything! Most of the performances were located at centre stage and above as well as the stage at the front with the band. However, the cast did not hesitate to go right into the crowd where we certainly felt part of the show.
The other meat option was the Pollo in Umido (Braised Chicken) with roasted parsnips. Visually, this was not very pretty since it was pale on pale. However, the chicken leg itself was really tender and moist. I would've preferred a roasted chicken leg instead, but again, due to the limited kitchen facilities, that might've not been possible. Flavours were very subtle where the herbs came through, but it could've used more salt. Surprisingly, our favourite entree was the vegetarian option in the Polenta con Funghi (Polenta with Mushrooms). The polenta could've been creamier and saltier, but the ample amount of buttery mushrooms on top helped alleviate that issue, especially after mixing it altogether. Caramelized and well-seasoned, the earthy mushrooms added both the necessary flavour and textures to create good dish.
For dessert, there was only one option for dessert being the Crema di Limone (Lemon Cream). That wasn't a problem as it was really good! The lemon curd was creamy and rich with a nice mouth-feel (silky). Restrained but still definitely there, the sweetness really complimented the noted tang from the fresh lemons. Good for colour but also for another layer of fruity sweetness, the syrupy strawberries were tasty little nuggets to go with the lemon. This was a sweet end to a wonderful experience that had no problem commanding my complete attention. I really enjoyed the whimsical nature of the performance as well as the strong vocals. Pricing was reasonable considering that dinner was included. I would say that the show itself was the highlight while the food was hit and miss. However, given the limited kitchen facilities, the menu had to be designed with that in mind. I look at it this way, the show was good on its own. The food was thrown in as a bonus.
*Show and food was complimentary*
The Good:
- Strong performances from a likable cast
- Good location at QE Park, accessible with available free parking
- Pleasing decor
The Bad:
- Food was okay, but not the highlight
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Some say we eat with our eyes and some go even further to say that if the food ain't pretty to look at, it isn't worth eating at all. For me, I do enjoy a nicely plated and composed dish, but really, it is all about the flavours and execution. Don't even get me started on this because many of the most delicious Asian foods are not particularly photogenic. That is basically the concept at the newish Ugly Dumpling which took over the ol' Merchants Workshop. With Japanese and Chinese influences, the menu is definitely Asian-inspired, but really it is all-over-the-place. Yes, the food isn't particularly IG worthy, but again, if it tastes good... Recently, I visited the place with Steph.
We decided on the 10-course tasting menu priced at a reasonable $60.00. Wine pairings were very affordable at $30/$40 (3/4 pours). We were started off with the a pair of Marina's Gold Oysters with cedar-aged vinegar and horseradish. This was a simple starter, but sometimes, simple is better. We found that the vinegar and horseradish was purposefully restrained where the natural sweet brininess of the oyster really came through. The oyster itself was creamy and delicate. Next, we had the Winter Greens Salad with soba crackers, pickled grapes and miso dressing. Not overly complex on the surface, the salad ate typically until we got to the pickled grapes. Beyond the sweet tanginess, there was a pointed fermented taste that was akin to kombucha. Add in the crunch from the crunchy soba noodles and the salad was pleasant texturally as much as it was taste-wise.
Accompanied by toasted bread, sunchoke, carrots and radish, the Chicken Liver Pate was creamy and aromatic. It was definitely on the sweeter side where it didn't really go with the sweet wine pairing. However, on its own, the silky-smooth pate was a great compliment to the earthy sunchokes. One thing that cannot be overstated is that they did not skimp on the portion size of the pate as there was more than enough for the bread and crudites. Now the place wouldn't be called Ugly Dumpling if they didn't offer up what we had next - Curry Pork Dumplings with vegetables. No, they weren't ugly. In fact, these were firm and tightly wrapped which kept the filling from being too loose. The meat was tender with texture while the veggies weren't overdone, which kept the everything from being mushy. Loved the thin dumpling skin as it was delicate with an appealing elasticity.
Probably the most IGable dish was the Pine Mushroom Omelette with a side of king mushrooms. If there was ever a time where I could compliment the chef on perfect execution, this omelette would be it. Expertly folded and fluffy, the egg was teetering on the edge of barely cooked. Sweet with earthiness provided by the mushrooms, each piece of omelette or should we say tamago, was a tasty cloud of fluffy heaven. Topped with the nori and green onions, the House-Cured Mentaiko and Egg Bowl was another subtle but tasty offering. Texturally, the chewy rice was beautifully enveloped by the onsen egg which created a creamy silky "glue". The ample amount of cured mentaiko added a salty-brininess. The umami quotient was kicked up a notch with the nori and the green onion provided brightness.
Continuing the theme on seemingly simple dishes, we had the Steamed Ling Cod with XO sauce. This normally is accompanied by peanuts, sambal and dried shrimp, but with Steph being allergic to peanuts, we did without them. Buttery and soft, the ling cod was perfectly prepared. Beyond the usual savoury soy notes, the XO was pretty low-key where we knew it was there, but the spice and brininess was not overly strong. This may have been intentional because the ling cod could've been overwhelmed otherwise. Technically, our last savoury item was the Homemade Zaru Soba. In terms of texture, the noodles were excellent maintaining a firm chewiness. The side of dipping sauce was mild and balanced. It wasn't to salty and exhibited the umaminess of bonito flakes.
Not to waste the dipping sauce, we were presented with a thermos full of fish broth to mix it with. We simply poured as much as we wanted into the small bowl (naturally, more for mild and less from a bit saltier). This was neat and supposedly good for our skin. We finally made it to dessert where we were presented with Coconut Mochi with red bean and Quince Vanilla Pudding. We found the mochi to be nicely textured with a bit of chewiness to go with equal parts fluffiness. What threw us for a loop was the quice vanilla pudding as the little nuggets of tender quice were purple due to being poached. What really made this dessert appealing was the pudding as it was rich and creamy. Not too sweet either. All-in-all, the food we tried at Ugly Dumpling was pretty solid. Yes, nothing was particularly ground-breaking and honestly, to Asians, it can even be considered fairly typical. But prices are fair and service is good. Worth a try.
