88 Noodle House

My kids love Korean food.  In fact, we all do.  However, whenever we go out for Korean eats, it seems to cost a fortune.  I do realize if it is a Korean BBQ, the meats aren't exactly cheap, so it is understandable.  But please explain to me why a plate of Japchae is anywhere from $20.00 to $30.00?  I've made this dish at home many times and the ingredients aren't that costly.  Yet, I do understand there is a bit of prep involved.  So when I caught wind of 88 Noodle House, which is a relatively affordable spot for Korean noodles, I decided it was a place we had to try!

Now their signature item is the classic Korean Jajangmyeon or Black Bean Noodles.  This was only $11.00 and came in a huge portion.  We actually got one of their combos and ended up with 2 large bowls. The noodles could've been slightly less cooked, yet it was not a deal-breaker.  Topped with an ample amount of sauce, the flavours were definitely there albeit on the milder side.  However, the sweetness of the onions came through.  A solid bowl of Jajangmyeon.

With a dollop of the same black bean sauce on the side, the Egg Seafood Fried Rice was loaded with shrimp.  I found the rice to be on the softer side and lacking in caramelization.  However, it was still pleasant enough of a dish.  Hidden within, there were veggies, even more shrimp and pieces of squid. The ample amount of fluffy egg was texturally appealing.  The rice was mildly seasoned, but when mixed with the black bean sauce, it was much tastier.

The best dish hands-down was the Sweet Chili Chicken.  It might not show in the picture, but this was a huge portion albeit at $29.00 but that is par for the course.  Each large piece of dark meat chicken was super juicy and bursting with flavour.  There was just the right mix of heat and sweetness (also the right amount of sauce too).  Best of all, the chicken was still crispy despite being coated with glaze. 

Another large dish was the Sweet & Sour Pork with the sauce served on the side (as with most Korean restaurants).   Each strip of pork was super crunchy and not overly greasy.  However, the pork that they used was very lean and as a result, the meat was pretty dry and chewy.  Dousing it with the starch-thickened sauce definitely helped (letting it sit in the sauce for a bit).  About that sauce, it was more sweet than sour.

As if we didn't have enough meat already, we also had the Pork Cutlet with rice and cabbage salad.  This was also a large portion consisting of 2 cutlets.  They were crispy on the outside and fairly moist on the inside.  The pork was tender, yet retained a meaty texture.  I found the sauce on top to be sweet with a balancing amount of tanginess.  The side of rice was a little on the wet side much like the fried rice.

Lastly, we had the classic Japchae which was unsurprisingly $23.00.  At the very least, it was a large portion and they didn't skimp on the ingredients (including the beef).  This was quite good despite being on the greasier side.  Noodles had a good chew still and weren't clumpy while the ample beef was a touch on the firmer side.  Veggies were vibrant and they really loved their white onions.  In the end, we were stuffed and had plenty of leftovers.  Even though the prices for the larger dishes were in the mid $20.00 range, the portion size justified it.  As for the smaller items, the prices are very reasonable.  Therefore, given the portion size and decent quality of the food, 88 Noodle is actually a good value.  I would recommend this for a causal family meal.

The Good:
- Decent eats
- Large portion sizes
- Reasonable pricing considering the quality and portions

The Bad:
- Either the A/C is broken or they don't have A/C, the dining space was very warm. They did offer us a fan which helped though

Lu Lu Kitchen

As I've mentioned over and over again, it always seems like Vancouver goes through phases of food crazes.  I'm sure this happens in other places as well, but since I live here, I get to witness the over-saturation of things when they become popular.  However, I've been wrong before about fads because bubble tea seems completely overdone yet it still seems to be going strong after all these decades.  One trend that has been around for a bit is the BBQ skewer.  We find dedicated restaurants as well as food stalls at the Richmond Night Market.  Originally, we were about to head into Richmond, but noticed there is finally one near my house. We decided to check it out with Nikita and Bluebeard.

Getting right to it, we had the Chicken Heart and Pork Rib.  I liked how they only require a minimum of 5 skewers for most of their items.  Some places require 10 and it greatly reduces the variety for small groups.  We found the chicken hearts to be cooked just enough so they were still juicy.  There was considerable heat to go with some sweetness.  The pork rib was mostly cartilage, yet there was a decent amount of meat as well.  Nice crispiness on the exterior.  Mild spice on this one with plenty of cumin.

Now the first 2 skewers we had were pretty solid, but the one that surprised us the most was the Chicken.  Yes, possibly the most boring item we ordered was also the most flavourful.  Also, they didn't skimp with the meat either.  These chunks of dark meat were marinated aggressively where they were sweet with caramelization from the grilling.  There was only a light char that added some smokiness.  

This is where the skewers started to arrive fast and furious (in a green Eclipse with Axis wheels no less! LOL).  Anyways, the next 2 skewers consisted of Lamb and Beef.  To differentiate, they put the lamb on longer skewers.  For me, the seasoning was very similar for both where there was some heat.  However, the lamb seemed to have a bit more cumin (like it should as it compliments the meat well).  In terms of texture, the lamb was fattier and hence more tender.

Our last 2 skewers were the Bean Curd Skin and Shrimp.  I really appreciated that the shrimp were deshelled.  This made it less messy to eat and frankly, for the marinate/spices to penetrate easily.  The shrimp were good having a snap texture.  I'm thinking that the bean curd skin could've been less chewy if they hydrated it more or grilled it less.  With that being said, it still had the appealing chewiness and was nicely spiced.

We got some sides as well including Cucumbers, Mung Bean Noodles, Eggplant and Green Beans.  I thought the cucumbers were good being crunchy and fresh.  Plenty of garlic to go with it too.  The mung bean noodles were their usual chewy slippery texture, but the sesame dressing was too thin making it rather messy to eat.  We loved the eggplant as it was full-flavoured and tender.  However, we hated the green beans because they were old and stringy.  But green beans withstanding, the rest of the food was generally decent and well-priced.  A good neighbourhood alternative to driving all the way to Kingsway or Richmond for skewers.

The Good:
- A reasonable minimum on skewers
- Well-priced
- Not skimpy on the portion size

The Bad:
- Some skewers could use more spice
- Those beans were not so good

 

Notch (Hotel Vancouver Sunday Brunch)

Back in 2017, we made it out to try Notch8's Mother's Day Brunch in the Hotel Vancouver.  Of course it was extravagant since it was a special event.  We haven't been back to Notch8 since then due to many reasons including the biggest - the pandemic.  Well, it wasn't as if they were running the brunch anyways.  Fast forward to the present and we decided to hit up the brunch buffet that they serve every Sunday.  Naturally it is costs less than Mother's Day and subsequently, the offerings are more simplified.

As such, there was a much smaller footprint for the buffet where the dessert room (in the chess room) has been eliminated.  Those desserts are housed in cabinets adjacent to the carving station.  So we find a modest selection of salads including quinoa, Greek pasta, noodle, spring mix, arugula and romaine.  The fruit included cantaloupe, honeydew, pineapple, watermelon, orange, grapefruit and prunes.  There was also a small variety of meats and cheeses.

Right next to this station, we found warm banana pudding along with some baked goods.  These included various danish, 2 types of croissant, chocolate pastries and muffins. I didn't actually try any of these because they would've filled me up before I even got to the main dishes.  However, my son did try the croissant and it was flaky and buttery.  It didn't shatter quite like the ones at French patisseries in town, but they were still decent.

The seafood table was limited to 4 main items including Tuna Tartare, Prawns, Baby Shrimp Salad and a selection of salmon (Gravlax, Candied Salmon and Smoked Salmon).  As much as this was not a huge selection, the quality was high though.  The tuna was buttery and fresh while lightly seasoned.  There was some acidity present.  Prawns were cold-water crunchy and also marinated.  The star of the show was the trio of salmon.  Both the gravlax and smoked salmon were buttery and flavourful.  Loved the candied salmon, it was such a treat being intensely sweet with an appealing chew.

Onto the mains, we found the usual breakfast items like thick-cut Bacon, Chicken Sausage, Potatoes, Eggs and Eggs Benedict.  Complimenting these, there was a pasta as well as veggies.  At the carving station, we found a Striploin Roast and a Lamb Roast.  I thought the striploin was overdone, hence being a bit dry.  The lamb was fantastic though being succulent and juicy.  Too bad they didn't toast the English muffin as it was cold and mealy.  The rest of the Eggs Benny was good though with runny egg and creamy Hollandaise.

I also gave the Omelette Station a go and asked for baby shrimp, ham and cheese.  The chef was busy preparing omelettes for others so I went back to my table and waited for mine.  It took no more than 10 minutes and it was delivered by the chef himself.  Egg was nice and fluffy but there was an extra ingredient I didn't ask for (which was red & green peppers).  Honest mistake and it didn't detract from my enjoyment of the omelette.

I didn't end up getting all of the desserts as the selection was quite good.  I decided on the Peach Flan, Cheesecake, Fruit Tart and Crème Brûlée.  I missed out on things like cookies, brownies and several other cakes.  I think other than the seafood, this is where the buffet shone.  Each dessert would've been good on its own as if we ordered them separately after a meal.  I particularly enjoyed the flan.  Overall, the brunch was pleasant with few surprises.  For $60.00 per person, I would say the selection could've been better, yet at the same time, most things were prepared properly.  Furthermore, being at the Hotel Vancouver in Downtown, you would expect to pay that or even more.

The Good:
- Nice setting
- Most food was prepared properly
- Excellent service

The Bad:
- Once it got busier, they struggled to keep food stocked

NeNe Chicken

I first tried NeNe Chicken way back when they opened their first location on Kingsway in April 2021.  The KFC was awesome and that prompted me to return a few more times including their new location on Davie.  However for some reason or another, I didn't blog about any of these experiences.  Fast forward to the present and I still am a NeNe chicken fan, so on my last visit, I decided to finally write up a post.  For those who are unfamiliar, NeNe chicken is a chain out of South Korea and they are actually imported special deep-fryers to ensure that their KFC fries up perfectly.

Of course we have to start this post in talking about the Original flavour.  We ended up getting a half and half order with the other being the Snowing Cheese.  Both were boneless, which makes it much easier to eat.  Every time I've had these boneless little dark meat nuggets, they have been juicy and tender.  Moreover, the skin is completely rendered and crunchy.  I find the chicken itself has plenty of inherent flavour of its own.  The snow cheese adds a cheesy sweetness that coats the entire piece of fried chicken.  The kids love it.

The fan favourite flavour has to be the Soy Garlic.  Hence, we decided on a full boneless order of that particular flavour.  Once again, each nugget of chicken was crispy with well-rendered skin.  It was coated in just enough glaze that the whole thing wasn't dripping with sauce.  About that glaze, it was sweet, sticky and garlicky with a touch of ginger.  Each order also included a cup of pickled daikon.

Off to the spicy versions, I got the bone-in half and half of the Hot Bling and Swicy.  I gotta say the hot bling did live up to its name by having a kick with some sweetness.  As for the swicy, it was more sweet than spicy, but still had some heat due to the chilis.  Since these were bone-in, it included some white meat.  Of course it wasn't as juicy, but it wasn't dry either.  So did I notice more flavour with the bone-in?  Possibly, especially for the drumstick.  However, I would go for boneless for the convenience and seemingly more meat.

On previous visits, I've tried all of their chicken sandwiches including the Hawaiian Terri Burger, Hot Bling Burger, Twin Cheese Burger and Yes Burger.  My favourite is the hot bling due to the spiciness.  They use fried chicken thigh here and it is juicy and crispy.  I consider all of them to be pretty solid.  In fact, the chicken at NeNe is excellent and for me, consistent.  Wait times can be a little long due to the process involved and existing orders.  Best to do an online pickup order to avoid that.  Not the cheapest option out there, but worth the money IMO.

The Good:
- Juicy fried KFC
- Consistent
- Burgers are good too

The Bad:
- Wait times can be long
- On the pricier side 

 

Inchin's Bamboo Garden

We are so fortunate in Vancouver to have such a variety of Asian cuisine.  In particular, we probably have the best Cantonese food in the world (I find it better here than Hong Kong!).  However, there are still certain Asian cuisines that are poorly represented.  One of which is Indo-Chinese food.  Now, before some of you start crying about fusion food, this is an actual thing.  There used to be a substantial Chinese population in Kolkata where we found the origins of said cuisine. 

One of the newer spots for that in town is Inchin's Bamboo Garden that sports 26 locations in North American including the newly opened Surrey-Fleetwood store.  We were invited to give the place a try and wow, they put a lot of effort into creating an inviting dine-space that combines both traditional and modern elements.  They also sport a cocktail menu that is both extensive and interesting.  We were able to sample a variety that were fruity and delicious.

Onto the food, we began with the Shrimp Pepper Salt which is reminiscent of the Cantonese dish that wok tosses fried shrimp in pepper, salt, chilis and onions.  This one featured a gluten-free batter that was crunchy.  There was enough hits of salt and pepper as well as the aromatics from the onions.  I would've liked to see more spice, but that was not the intention of this dish.

I was quite fond of the next dish, which happened to be vegetarian - Paneer Tacos.  Stuffed within a crispy shell, we found crumbled paneer. carrot. cabbage. mexican & goat cheese and sriracha ranch.  This resulted in layers of crunch including the shell and the julienned veggies.  In addition to that, there was the creaminess of the paneer to balance off the slight spice from the sriracha ranch.

Our last appie was the Steamed Momos topped with one of the 4 bottled sauces available at our table.  This one happened to be the garlic chili and it complemented the fully-stuffed momo's beautifully with some spice.  The chicken filling was rather mild, yet tender and juicy.  It needed that extra kick to make it flavourful.  I found the dumpling skin to be al dente with a medium thickness.

With the bigger plates, we were served the Black Pepper Beef with bell peppers, onion and crushed black pepper. This was kept warm with candles underneath the cast iron pan.  I found the flavour to be quite pleasant with the usual bite of black pepper and the sweetness from the onions.  It was rather saucy, so a bowl of rice was necessary.  Unlike the Cantonese version of the dish, the beef was not tenderized.  Therefore it had a natural chewiness.

From black pepper, we went to the Sweet & Sour Shrimp with mixed veggies, pineapple and strawberry.  Once again, this was very saucy and rice was necessary to compliment the dish.  The shrimp were quite large and were more in the prawn category.  They were cooked just enough where there was still a meaty snap texture.  There was also natural shrimp sweetness and aroma.  I found the sauce more sweet than sour though.

One of the sneakier dishes in terms of flavour was the Cauliflower Manchurian with cilantro, red onion, green chili and celery.  The deep fried cauliflower was on the softer side, but that meant it soaked up all of the rich flavours of the sauce.  It was bordering on salty, but once again, this should be eaten with rice.  There was depth to dish that included the combination of flavours from the other ingredients.

Another surprising item was the Chili Ginger Okra with ginger, soya sauce, vegetarian oyster sauce, wine, sesame oil, chili oil, dried red chili and green onion.  First of all, the okra wasn't overly slimy, which I appreciated.  Secondly, the sauce was quite the combination of ingredients.  This resulted in a salty and mildly spicy broth that the okra soaked up.  In addition, the ginger added sharpness while the sesame oil provided aromatics.

You've heard me keep on saying that the dishes needed to be eaten with rice and viola, we had the Burnt Garlic Chili Fried Rice.  As described in its name, there was a bevy of golden fried garlic to go with the dried chili flakes.  The result was some extreme nuttiness to go with some spice.  By virtue of using basmati rice, there were no clumps while the rice was chewy and aromatic.

We also had the Hakka Noodles with thin eggless noodles, shredded vegetables, Napa cabbage and celery.  I really enjoyed these noodles as they had a beautiful chewy texture while still being delicate.  Furthermore, there was enough seasoning for impact.  Lastly, the combination of veggies, cabbage and celery added the necessary crunch as well as some brightness (also getting veggies into my diet).

Now these dishes were all fine and dandy, but we all felt the following ones were even better starting with the Sambal Lamb with onion, celery, chili, garlic and sambal.  Served similarly as the black pepper beef, the lamb was different as in the fact it was more caramelized due to the absence of sauce.  That heightened the flavours and spices even more so.  The lamb was tender and fatty while benefiting from the spice of the sambal.

So for the purely Indian dishes, they were absolutely delicious.  We had both the Chicken Butter Masala and the Saag Paneer.  The butter chicken was super rich and thick with a noted creaminess.  There was a mild tang from the tomato paste that didn't overwhelm.  As for the other curry, there was an ample amount of tender paneer hidden within the creamy spinach with the sweetness of onion and the sharpeness of ginger.

To go with these dishes, we naturally had to order the Naan as well as the Malaysian Paratha.  If I had to choose between the two, the naan was my favourite.  It was fluffy and light while exhibiting some chewiness.  Being a completely different type of bread, it was a bit unfair to compare between the two.  It wasn't as if I didn't enjoy the paratha as it was chewy and had some crispiness on the outside.  It is just the naan soaked up the sauces nicely.

For dessert, we were served an array of fried items including the Date Wontons with ice cream, Fried Ice Cream, Chocolate Spring Rolls and Rasmalai.  Now if you are familiar with Indian desserts, you will know that they are generally on the sweeter side.  These were no exception, especially the sweet dates in the crunchy wontons.  Nothing wrong with the desserts if you enjoy sweet things, but for me, I liked the rasmalai more because it was lighter and more refreshing especially after a filling meal.  Overall, I thought the food was good, especially the Indian dishes, fried rice and noodles.

*All food and beverages were complimentary*

The Good:

- Beautiful decor and atmosphere

- Lots of choice on the menu ranging from Indian-Chinese to Indian to fusion

- Reasonably-priced

The Bad:

- For those trying to compare to Cantonese cuisine, it is not a good comparison as they are completely different cuisines

- Desserts were sweet, but that is how they are supposed to be

New Mandarin (Dim Sum Service)

I've actually been to New Mandarin many times for Dim Sum and in fact, for dinner as well.  A group of us were initially invited for dinner (and there is a blog post about it), but then the Executive Chef Tony Zhang asked us to come for Dim Sum as well. Well, I know that the Dim Sum service is solid at New Mandarin, so I didn't need much convincing to return.  We were here to try some new dishes along with the usual stuff.

Starting with the new dishes, we had the Deep Fried Fish Curd (more like a puff) tossed with salad dressing and wasabi sauce.  This was not as crispy as it appeared, but I'm pretty sure it was partly due to the incessant picture-taking delaying us trying the dish.  Due to the airy nature of the fish puff, each piece was very light.  Although it looked like there was plenty of mayo on top, it really wasn't.  Flavours were subtle and the wasabi was not strong.

Another new specialty dish was the Deep Fried Pork Jowl tossed with citron and honey.   We absolutely loved this because of the large sticks of pork jowl.  Texturally, it had all the usual elements of bouncy, juicy and succulence.  It was lightly coated and fried until crispy.  The ample amount of citrus rind helped balance the sweetness of the honey.  It provided some appealing bitterness and aromatics.

Continuing with the new dishes, we had the Clams with fish curd and bitter melon in Tom Yum soup.  This was a whole lot of strong flavours all in one pot.  I'm not a huge fan of bitter melon, but according to those who enjoy it, the dish was prepared well.  The Tom Yum broth did flavour the buttery clams which were all open and fresh.  For these fish puffs, they absorbed the broth and were tender and squishy while exhibiting the classic tang of Tom Yum.

Yet another dish featuring fish curd was the Seasonal Vegetable (in this case, yau choy) in soup.  I would say the yau choy was prepared perfectly being vibrant and crunchy while cooked all the way through.  Beyond the initial bite, the choy ate tender and soft.  It fully took on the flavour of the broth in a subtle manner.  Moreover, the fish puffs soaked up the sweet broth and were tender with some chew.

So the most striking dish was the Stir Fried Mushroom Fried Rice with squid ink.  Beyond the cool black colour, the rice itself was fried beautifully being in discernible grains that were chewy and nutty.  The dish was well-seasoned and the plethora of mushrooms meant there was both texture and umaminess.  Add in the veggies, there was some crunch and the fried egg on top provided both visuals and even more texture in a crispy chewy manner.

Onto the standard stuff, of course we had to order the Ha Gau (Steamed Shrimp Dumplings) because it is the one dish that defines a Dim Sum restaurant.  I am happy to report they were on point.  They were medium in size and featured a translucent wrapper that was chewy, yet tender.  Inside, the whole shrimp filling had a nice buttery snap that exhibited both natural sweetness as well as enough seasoning and aromatics (sesame oil and pork fat).

If you looked to the left of the Ha Gau, you would've noticed a green version of them topped with tobiko.  This was the Wasabi Scallop & Shrimp Dumplings.  As such, the green colour skin had a slight bite and bitterness to it.  Definitely something different and interesting.  Inside, by virtue of adding scallops to the mix, the filling had some softer elements in addition to the rebound texture of the shrimp.  In terms of flavour, there was a bit more sweetness.

Of course with the Ha Gau, you have to get the ying with the yang in the Siu Mai.  However, this was no ordinary version because it was the Quail Egg Siu Mai.  As such, the texture was a bit different beyond the pork filling.  In the middle the soft cooked quail egg was tender and creamy.  The pork outer layer was bouncy and juicy with plenty of seasoning while still natural-tasting.  I've had this in the past and I recommend you try it.

If you have ever tried the Hot & Sour Pork Soup Dumplings at Mott 32, you will recognize that the one at New Mandarin looks strangely familiar.  Now these are less than half the price but not half as good.  In fact, these were pretty solid with a medium-thick dumpling skin that was still delicate and al dente.  Inside, the pork filling was tender with plenty of soup that was indeed hot and sour.  I always order these when I have Dim Sum here.

Another core dish at most Dim Sum meals is the Rice Noodle Roll and we got a good variety including salty donut, prawn and beef.  All 3 plates were large in portion size and featured a delicate rice noodle that was soft with some elasticity.  I have to say the prawn version featured some of the largest and snappiest prawns I've ever had.  Good stuff.  The beef was tender and well-portioned with some cilantro mixed in.  As for the donut rice noodle roll, the donut was pretty crunchy and stayed as such even until the end.  There was an abnormal amount of pork floss on the top (which was fine by me).

Onto some Dim Sum staples including the Steamed Chicken Feet in special sauce.  Not sure where they got their chicken feet from, but they were extra large and plump.  The skin was fried just enough that it was robust and didn't break.  At the same time, it was soft and underneath, the fat and cartilage was all intact.  As for the special sauce, it was a sweet with hits of saltiness and a touch of spice.

One of my favourite things to order at Dim Sum is the Bean Curd Roll with prawn and pork.  I've had this one before and it was just as good as I had remembered.  It featured a perfectly fried bean curd skin wrap where it was chewy at first and then giving way to a delicate and tender interior.  The filling was a good mix of pork that had a rebound texture as well as crunchy shrimp.  Best of all, the starch thickened sauce was just enough to coat each roll.

Much to my dismay, there was not tripe nor mixed offal on the menu.  However, they did have the Beef Tendon in teriyaki sauce.  Again, this is a dish I've had before and I'm not sure if it is actually teriyaki sauce, but it was indeed sweet and soy elements.  As for the braised tendon, it was in large pieces and super tender.  Yet it wasn't so much that it had melted or could not hold its shape.  Hence, it was the perfect doneness.

Even though I wasn't dining with my kids, I'm still conditioned to order the Deep Fried Shrimp Spring Rolls with garlic.  Good thing I did because these were on point.  Wrapped tightly enough, the exterior exhibited a firm crunch while not being overly greasy.  Inside, the whole shrimp filling was moist with a buttery snap.  Plenty of seasoning and garlickiness too.

Over to something more decadent - the Abalone Pastry.  Featuring a whole baby abalone atop puff pastry, this is not something you will find at most Dim Sum joints.  Beyond the visuals, the pastry itself was quite good being flaky and extremely buttery (or lardy).  It was aromatic and texturally perfect.  The small abalone was tender with its classic chewiness.  The finishing element was the starch-thickened oyster sauce glaze on top.

Instead of the usual deep fried taro dumpling, we found the Deep Fried Mashed Taro Dumpling with Scallop and Tobiko.  Normally, these can be pretty greasy but they were able to minimize that.  Outside, it was light and crispy giving way to soft and creamy mashed taro.  Beyond that, the pork filling was tender with a hint of curry.  On top of the whole thing was a scallop that was still tender despite being deep fried.

Something a bit different was the Steamed Oatmeal Bun with sweetened salted egg yolk.  By virtue of using oats in the bun itself, the texture was more robust and although oats do not have a lot of inherent taste, it was obvious that they were there.  As for the filling, this was not the runny egg yolk filling version.  Rather, this was more of a custard and honestly, it is way easier and less messy to eat.  It was only lightly sweet.

So we had a few more interesting desserts coming up with a polarizing ingredient (spoiler alert - durian).  So before that, we got one of the most classic Dim Sum items in the Baked Egg Custard Tarts.  I've also had these many times before and they do a good job here.  The flaky puff pastry shell was baked enough that it was light and buttery.  The egg filling was light and silky while being just sweet enough.

As promised, here are the Durian Glutinous Rice Balls.  I have to say the quality of the think layer of mochi has to be one of the best I've had lately.  It was so soft and pliable, definitely a good mouth feel for every bite.  Personally, I tolerate durian in conservative quantities and there was just enough encased in fresh whipped cream.  Hence, there was the usual pungency and sweetness, but not too much that it was overwhelming.

Continuing with durian, we pre-ordered (you can't just order this on a whim) the Baked Tapioca Pudding with durian and sweet crunchy topping.  Oh this was so delicious with its buttery and sweet topping.  Underneath, there was a layer of durian that provided just enough flavour.  The tapioca pudding was not too sweet and had a good consistency.  Overall, the Dim Sum at New Mandarin didn't disappoint.  For me at least, I've been here many times and I can confidently say that the food is consistent.  Many people feel the same as the place was bustling even for a weekday.

*All food was complimentary*

The Good:
- Solid Dim Sum
- Nicely appointing dining space
- Free parking

The Bad:
- Free parking, but it gets full fast
- Maybe too much fish curd in their new dishes?