Elysium

During the height of the pandemic in 2020, Jackie and I visited Hanok Korean in Richmond in search of good jajangmyeon. Yes, it was all about the simple joys of life during that time sadly... Well, Hanok is gone and in its place is another Korean joint called Elysium Korean Bistro.  We were invited over to check it out and have some Soju Bombs.  I was curious about those and also if the food was any better than Hanok (which was a bit hit and miss).  We visited shortly after dining across the street at Kazuhan just a few days earlier.  Yep, the snow was still around, but thankfully everything was plowed.

If you want to see the Soju Bombs, be sure to check out the Reel on IG.  But as for the food, we were served a selection of Banchan including kimchi, salad, broccoli, bean sprouts, tofu skins, stewed potato and omelette.  These were pretty solid and I especially enjoyed the potatoes because they were in big chunks and stayed intact.  Also, they weren't overly sweet.  Tofu skins were good too with a nice marinade and chewy texture.  I thought the kimchi was spicy enough but need some brininess.

As much as the pricing at Elysium is reasonable considering the quality and portion size, the best deals (if you had enough people) are the BBQ Combos.  We got Combo 4 ($130.00) which came with a Seafood Pancake.  As you can see, the pancake was large in diameter.  It also contained enough seafood that you could actually see it.  Beyond the crispy and non-greasy exterior, there was indeed a lot of seafood as well as minimal green onion (not as much filler) and a soft texture.

Also included in the BBQ Combo is a fairly large hot pot of Gamjatang (Pork Bone Soup).  You may not see in the picture, but we found 4 large neck bones within.  These were cooked down until the meat fell off the bones and took on the flavours of the soup.  Good spice in this one as well as a meatiness and natural sweetness from the onions.  This was piping hot and remained as such even after our incessant picture-taking.

We added a few dishes that were not part of the BBQ combo just to get a sense of the menu.  One of which was the Soondae or blood sausage.  Unlike some other versions I've had, this one was a lot lighter and almost fluffy.  The blood flavour was fairly mild due to it being rice and vermicelli forward.  It was lightly sweet with only the slightest hint of spice and seasoning.  There seemed to be also very little fat in the sausage, which kept it from being too heavy. 

Back to the BBQ Combo, the main event is the BBQ Meats consisting of beef, chicken, pork and LA beef ribs.  This was a considerable amount of meat and the picture doesn't really do it justice.  It arrived sizzling on a cast iron plate and our server helped cut the meat into smaller pieces. The ribs were my favourite since they were nicely marinated being sweet and caramelized from the grilling.  The chicken was tender and juicy while also being well-marinated.  Beef was seared well and was tender while the pork was a touch drier.

For no other reason that we really love Cold Spicy Noodles, we had to add that to the meal as well.  Although you cannot see it in this picture, the hard-boiled egg was not overdone and didn't have any dark rings.  As for the noodles, they were appealingly chewy and the right temperature (cold, but not brain-freeze cold).  There was enough sauce to coat all the noodles and it was pretty tasty with heat, sweetness, tang and aromatics.  Interestingly, I forgot to take a picture of the Kimbap (which you can see a bit of it in this picture).  Gotta say has to be one of the better ones I've had lately.  It was constructed well and did not fall apart while not being too firm.  Lots of tuna and ingredients and minimal rice.

Last, but not certainly least, we had the eye-catching Mille-Feuille Nabe which was a hot pot on a burner sporting meat and Napa cabbage in layers.  Underneath, we found potato starch noodles, that soaked up all of the tasty broth.  This was super comforting and great for a cold day (which it was).  The tender cabbage and meat was quite filling and this hot pot should really be shared among 4 people.  So in the end, we found Elysium to be quite good.  Portions are large and the food is executed properly.  To top it off, there are some cool things here such as the Soju Bombs and the Mille-Feuille Nabe.

*All food and beverages were complimentary for this blog post*

The Good:
- Delicious food
- Large portions
- Some theatrics with the Soju Bombs and and IG-worthy Mille-Feuille Nabe

The Bad:
- Not many negatives other than this is Richmond and there is a parking lot. Have fun!

Kazuhan

Several days after this year's version of Snowmageddon, it was snowing again pretty heavily.  Well, that didn't prevent Jackie and I from our visit to Kazuhan in Richmond along Alexandra Road (where all the restaurants are!).  We were here for their Gold AYCE menu for $59.00.  In addition to various Japanese dishes and sushi, the main focus of the menu is yakiniku or Japanese BBQ.  We ended up ordering practically everything to get a good overview.

Before we got to the food, we were quite impressed with the selection of Sauces on a ledge at our table.  We ended up trying a few of them and the Spicy Miso went quite well with the meats with a balanced saltiness and heat.  I also liked the Fruity sauce as it provided a nice counterbalance and sweetness.  It looked cool, but the Ume sauce lacked impact.  The Kazuhan sauce was their house sweet soy dip and it would be good for those who just wanted something defaultish.  One item wasn't even a sauce, rather, it was BBQ Powder which you would see with some skewers at other places.

Onto some small dishes, we had the Miso Soup, Japanese Tofu, Seaweed Salad, Avocado Salad, Vinegar Eggplant, Sour Cucumber, Tako Wasabi, Kimchi and Edamame.  Nothing out of the ordinary here and in reality, they were decent.  I thought the tako wasabi was pretty good with tender nuggets of octopus that weren't chewy.  Japanese tofu was quite smooth while the cucumbers were crunchy and tangy.  I wasn't a huge fan of the kimchi as it was a bit sour.

Onto some of the Japanese dishes, we had the Smelt Karaage, Teriyaki Chicken Rice, Curry Beef Rice, Ebi Tempura, Gyoza, Chicken Karaage, Takoyaki, Tonkatsu, Chicken Wings, Salt & Pepper Corn and Squid. For AYCE, these were acceptable with the tonkatsu and the corn as the highlights.  I found the thick pork cutlet to be tender and not dry while the outside crispy.  The corn ribs were plump with plenty of seasoning.  Crispy with a nice snap, the ebi tempura was also good.  I also enjoyed the soft and fluffy takoyaki as well as the fried smelt.

We also got a selection of sushi that included Salmon, Ebi and Roast Beef Oshi.  These were pretty decent, especially for AYCE.  The mayo sauce on top was flavourful and not greasy with the one for the ebi having some brightness.  There was some decent charring on the top with the roast beef one being more robust in flavour.  I found the sushi rice to be decent as well with a chewiness bordering more on the drier side.  In addition, we had the Kimchi Beef Roll and Beef Teriyaki Roll that were okay.  I'm not a huge fan of fully-cooked rolls, but I did like the kimchi on top that added some tang and spice.

Onto the meats, we had Kazuhan Steak, AAA Sirloin, Beef Plate, Short Rib, Beef Finger Meat, Chicken Leg, Chicken Heart, Pork Neck and Shrimp. For an AYCE, we thought the meat quality was quite good.  We especially enjoyed the beef finger meat and short rib.  They were fatty and had a pleasant bite to them.  Nice meat flavour too.  The other cuts of beef were also good with the sirloin being the most tender (without the fat of the beef plate).  Chicken was well-marinated and charred up well while the pork neck had its usual bouncy fatty texture.

For an extra $5.68, you could add a side of Sukiyaki in a hot pot.  This was jammed-packed with Napa cabbage, mushrooms, fish tofu, crab stick, sea urchin fish ball, mushroom and beef plate in a sukiyaki broth.  This slowly cooked on the side and was a nice break from the BBQ Meats.  Was very comforting and warm especially on a snowy night.  The fatty meat was good compliment as it added depth to the broth as well as being tender once cooked-through.

To end things off, we were served some Neapolitan Ice Cream.  Nothing mind-blowing, but it was decently creamy and not icy.  This was what we needed after dining on hot meats off the grill and more hot things from the sukiyaki.  Overall, for an AYCE, Kazuhan offers up a wide selection of dishes and meats (for our Gold menu). The meat quality is good and the rest of the dishes are more-than-acceptable.  Nice selection of sauces and the decor is pretty.  Would come back.

*All food and beverages were complimentary for this blog post*

The Good:
- Wide selection of things to choose from
- Good meat quality
- Decent dishes for AYCE

The Bad:
- Naturally, it is AYCE, so have reasonable expectations
- Nice to have a parking lot, but it gets full real quickly

Cayenne Bistro and Grill

New West isn't usually known for its culinary scene but I swear they have so many hidden gems.  I guess it goes hand-in-hand with what I just said about New West because most would be hidden gems right?  I'm not sure if I'm making sense here but stay with me.  One of these hidden gems is Cayenne Bistro & Grill located on 6th Street in Burnaby.  Wait, didn't I just say New West?  Well, anything in that area is essentially New West in my mind...

So we started with the Appy Platter consisting of 2 samosas, 3 kebabs and 3 nylon bhajia.  On the side, we found tamarind and mint chutneys.  Really enjoyed the samosa because the pastry was not too thick and was fried up crispy while not being greasy.  Nice spice on the potato filling too.  Those kebab meatballs were a lot more moist than they appeared.  Sure, they were crispy on the outside, but completely moist on the inside.  Once again, nice spice to them.  The thinly sliced fried potatoes were a touch greasy, but were soft and fluffy with a crispy surface.

Next, we had a dish that I've never heard of or tried before.  The Patra Bhajia were patra leaves tempered with spices, rolled, steamed and then fried crispy.  This was certainly a unique texture that was a bit firm, yet at the same time tender due to the steaming.  They were nicely seasoned with earthy notes with some spice.  As for the leaves themselves, they had a leafy green flavour but with a slight metallic finish.  Certainly unique, but not really up my alley.

Similarly to the appy platter, I got the Choma Platter consisting of Beef ribs, Mishkaki and Pili Pili Chicken.  This was quite the plate of meat as it was a lot more filling than it looked.  The mishkaki sported tender chunks of beef that was a bit earthy with some peppery notes.  The beef ribs underneath were tender in a chewy way (a good thing).  We chose mild and it was as such.  As for the chicken, it was tender and juicy as described with a mild spiciness.

We moved onto 2 curries starting with the Chicken Rafiki.  This featured tender pieces of chicken that were moist.  It sat in a tomato-based coconut curry that was smooth and buttery.  It was aromatic and creamy due to the coconut milk, but then than merely tempered the tomato portion of the curry.  It was definitely there, but the tang was muted while the sweetness was present.  It was mildly spiced, but had nice earthy notes.

 

For our second curry, we had the Malindi Seafood Medley with prawns and halibut cooked in creamy tomato-based curry.  Sure, this was somewhat similar to the chicken rafiki, but different at the same time.  It took on some of the seafood flavour while the peppers added some vegetable sweetness and bite to the dish.  I found the fish to be rather flaky and tender (meant it was fairly fresh) while the prawns to be meaty with a nice snap.

So we decided to get some rice, but in the form of Bombay Beef Biryani.  Yes, I know plain basmati rice would've been the best compliment to the curries, and we did actually order some.  Besides, we also had some Garlic Naan anyways.  That biryani was quite good with moist, yet al dente basmati rice.  It was nicely spiced and with beef (usually I've had it with chicken, lamb or goat), it took on more body and flavour.  As for the naan, that was probably only thing we were indifferent about.  It was soft and fluffy, but lacked blistering and the buttery aromatics of ones from a tandoor.  Other than that, the food was unique and well-executed.  Unique dishes too as there are both African and Indian influences.  Yes, this is a hidden gem for sure.

The Good:
- Unique food
- Nice flavours
- Wonderful owners

The Bad:
- Tight dining room
- So-so naan  

Delara

Been wanting to try Delara for quite some time, especially after it achieved Michelin-Recommended status for the first time.  Yes, it has been that long!  However, just like always, other restaurants got into the queue first and I never went.  Leave it up to Costanza to suggest we double-date and try the place out.  We were excited to share a variety of modern Persian plates that boast unique and herbaceous flavours.

The meal started strong with Grilled Sourdough Flatbread with seasonal dips.  The first one was a lentil dip with seeds, mint and date syrup.  This was fairly rich and thick with earthy tones and sweetness.  The second dip was beet & yogurt with date syrup, dill and bee pollen.  I really enjoyed this one as it was super smooth and creamy with sweetness.  About that seedy flatbread...  it was a textural delight with a soft and fluffy texture while nicely browned on the outside.

As if the flatbread and dips weren't good enough, the Roasted Cauliflower & Yogurt was so delicious!  It was served atop served on a bed of spicy yogurt and topped with hazelnut, sumac, sesame seeds and mint.  Loved the firm, yet cooked-through roasted cauliflower that was completely flavoured with the creamy spice of the yogurt and tanginess of the sumac.  Of course we found some nuttiness from the hazelnuts and sesame seeds.

Going for something with meat, we had the Koofteh consisting of 3 beef meatballs with rice, split peas, herbs, walnuts and plums, served with seedy sourdough flatbread.  These were quite pleasant with a meaty, yet not overly dense texture with natural meat flavours accented by the sweetness of the plums and nuttiness of the walnuts.  Loved soaking up the sauce with the flatbread.

Moving onto the mains, we went for the Fesenjoon with Duck.  This featured a slow-cooked duck leg atop a stew of walnut and pomegranate molasses, served with with a side of tahdeeg.  Oh wow, this was a flavour bomb of sweet and tangy (as the menu stated) with caramelization.  The duck leg was tender and fall-off-the-bone with a crispy exterior.  The side of tahdeeg was nutty and crunchy.

Going with another fowl dish, we had the Chicken and Barberries sporting turmeric marinated grilled  chicken breast with roasted vegetables and herbs and a barberry and orange sauce.  Also loved this dish as the chicken was tender and moist while smokey.  The sweet and tangy sauce complimented the chicken well while the roasted brussels sprouts added crunch and brightness.

One of the most surprising dishes was the Saffron & Mushroom Stew consisting of sesame & sunflower seeds, caramelized onions, saffron and preserved lemons.  This was topped with roasted wild mushrooms, pickled grapes and sumac whey sauce.  Although this lacked meat, it didn't lack flavour and impact.  It hit so many different notes such as aromatics from the saffron and mushrooms, nuttiness from the seeds, sweetness from the onions and tanginess from the preserved lemons.  This was all in balance and created a harmonious stew.

Lastly, we had the pistachio & chive crusted Steelhead Trout with Turmeric & Dill. This was served with seasonal vegetables on a bed of preserved lemon, turmeric and dill sauce.  The trout was expertly-prepared being buttery and being barely cooked through.  Yes, that sauce underneath had it all including tang, earthiness, herbaecousness and silkiness.  That pistachio crust on top provided a salty nuttiness.  Also, the side of bulgur and barberries was almost fluffy while still retaining its usual chewiness.  At this point, we were excited to order dessert, but unfortunately, we were told we could not since our time was up and the next reservation was waiting.  Okay, we understood this, but we were never informed of the time limit before we started our meal nor were we informed during our meal.  It did not help that the food came out slowly and that our server (despite being super friendly) did not ask if we wanted our next course.  So that was a sour way to end the meal when we actually wanted to try their highly-recommended sweets.  Overall, the food and service were excellent, yet the communication was lacking.

The Good:

- Excellent food

- Equally good service

- Lovely flavours

The Bad:

- Lack of communication about the dining time and pacing of the meal

- This lead to us not being able to order dessert

Showshaa - The Modern Taproom

Wow, the third South Surrey post in a row!  This must be some sort of record...  Well, it wasn't smooth sailing this time around as not only we hit rush hour traffic, there was an overturned car on Hwy 99.  Yah, that took us a long time to get there.  Also, I accidentally deleted the picture of the restaurant, so the one here is from Foodology (who is nice enough to let me use it!).  As you can see, the restaurant is Showshaa and they are yet another bougie Indian restaurant that offers up modern dishes within a classy dining space.

Since we were here during Happy Hour, we sampled a few items from that menu including the Sesame Paneer Fingers with a sweet and spicy chili sauce.  Nice presentation being served in its own shot glasses and dip.  It was practical too since we could double-dip to our hearts content.  I found the dip necessary too as the sticks themselves were all about texture and needed something something.  About that texture, the outside was crunchy while the inside was the usual soft squishiness of paneer.

Next up, we had the Mumbai Spiced Prawns served with a creamy dip.  Honestly, I didn't even use the dip as the prawns themselves were a flavour bomb.  The red chili powder not only gave the prawns an appealing colour, there was some earthy spice to them.  I did use the lemon wedge to bring some brightness to the dish though.  Prawn texture was on point too with a meaty snap and a slight exterior crunch.

Staying with small fried bites, we got the Fish Pakora served with tartar sauce and creamy mint chutney.  The large chunks of Pacific cod were moist and flaky while the batter was crispy and light.  Nice earthiness from the marinade and the spices in the batter.  I did dip these in the chutney and it was creamy with definite herb notes while being bright as well.

Yes, here is another fried item in the Chicken Lollipops but believe me, they fry things beautifully at Showshaa!  These "Frenched" chicken drumettes had all of the meat bunched up at the end and that created a pocket of juiciness while the outside was supremely crunchy.  These were good on their own, but dunking them into the hot garlic sauce on the side meant there was some real flavour going on.

One of the more interesting dishes was the Showshaa Signature Sizzler with chicken tikka, cheesy Szechuan sauce, rice, fries and vegetables.  This was a mess of food figuratively and literally.  Such zestiness with sweet, tang and spice combined with tender pieces of chicken.  Not only was the rice a nice way to enjoy the sauce, the fries were equally enjoyable in a poutine-like manner.

One of their best Happy Hour deals is the Butter Chicken Combo complete with naan and rice for only $16.99!  How many places can you get a complete meal for that price these days?  Well, price is one thing, but how about execution?  As you can see, the naan was nicely blistered with a crispy bottom while the rest of it was soft with an appealing chew.  The butter chicken featured tender chunks of thigh meat while the sauce was creamy and rich.  It had mild tomato notes, smokiness and a medium spice level.

Attractively-plated, the Mixed Grill Board featured Soya Chaap, Chicken Tikka, Tandoori Fish, and Malai Chicken Tikka.  We found naan sticks in the middle as well as a host of sauces.  I found most of the meats to be nicely charred and marinated while tender.  However, the fish was a bit over done.  Loved the naan sticks as they were crispy with some pleasant elasticity.  This was a very good sharing platter that had curb appeal.

We finished strong with a host of curries including Lamb Rogen Josh, Chicken Korma, Coconut Fish Curry,  Mata Malai Methi and   Amritsari Cholay.  These were on point and delicious.  I particularly loved the fish curry as it was aromatic and sweet.  The lamb was tender with plenty of the usual fall-flavour spices.  Chicken korma was nutty and sweet while the chickpea curry was sweet with some spice.  Finally, the mata malai methi was full of sweet peas in a creamy mild curry.  Overall, the food at Showshaa is good and well-portioned.  Love the dining space and they really like to put on a show with their drinks and plating of the food.  Good option out in South Surrey for Northern Indian cuisine.

*All food and beverages were complimentary for this blog post*

The Good:

- Solid eats

- Well-portioned

- A little bit of glitz

The Bad:

- Many dishes are not authentic and won't please the authenticity police, but I find the fusion to be quite good

Chakura Tea Cafe

Now after a filling and delicious brunch at The Wooden Spoon, Jackie and I made our way down the street to a cute lil' Japanese spot going by the name of Chakura Tea Cafe.  In addition to hot and cold beverages, they feature some cakes and treats as well as a selection of hot items.  For all of the Japanese restaurants we have in the GVRD, we don't have many that serve the things that Chakura offer, let alone one in South Surrey/White Rock.

Getting right to it, we were first served the Pork Katsu Bowl.  This was a healthy portion of perfectly cooked rice that was chewy but not dry topped with a salad and a thick pork cutlet.  It was coated with panko and fried just enough that it was crunchy on the outside while still moist and juicy on the inside.  Don't be alarmed with the modest drizzle of tonkatsu sauce on the top because there was a side of it to make it more saucy to your heart's content!

Next, we had the Spicy Chicken Karaage Bowl with the same chewy short grain rice.  Yep, we had the same fresh salad with greens, tomatoes and edamame.  The dressing was typical Japanese being sweet, tangy and slightly salty.  Onto the chicken, they were in large chunks of dark meat with a crispy coating.  Like the pork katsu, the chicken was juicy and dressed with a sweet and tangy sauce that did have a noticeable kick.

Staying with the same protein, we had the Curry Chicken Karaage.  Unlike the other 2 items, this was served on a plate (so that the curry didn't drench everything).  Of course the chicken karaage was the same as the previous dish, but with the curry, this ate very differently.  The curry softened up the outside of the chicken more so and provided an aromatic and subtle flavour.  In typical Japanese fashion, the curry was not spicy and trended towards the sweeter side.  However, I found this one to be not as sweet.  Nice viscosity where it sauced the rice without making it soggy.

For those who aren't into the fried meats, the next bowl might be your fancy.  We had the Shrimp & Avocado Poké Bowl that was significantly lighter than the previous dishes.  In addition to the same rice and salad, we found fresh avocado, wakame salad and of course sautéed shrimp.  They were cooked just right where they had a buttery snap.  The seasoning was sufficient to seasoned the shrimp but more sauce was need for the rice.

Another use of the pork katsu was for the Pork Katsu Sando that featured a substantial amount of cabbage.  I do believe that there was a bit too much of it and it obscured the pork.  I would've also liked the bread to be toasted a bit less as it become a bit hard.  However, the pork was just as good as the first bowl we had where it was juicy with a crunchy exterior.  I believe with a few tweaks, this sando would be really good.

Same could be said about the Egg Salad Croissant.  It was quite good and would've been perfect except for one detail.  They used processed cheese in it that made the entire thing salty.  However, I did mention that to them and I believe that will be changed.  As for the croissant, it was crispy and buttery.  The egg salad was creamy with enough seasoning.  Fresh greens completed this sandwich.

Of course we had to also try all of their Roll Cakes including the blueberry, chocolate, mango and strawberry.  These were super light and airy where eating one wouldn't be very hard to do.  However, I thought they were a little on the dry side, but the fresh cream did help alleviate that problem.  I found the sweetness to be on point where it was just right.

Lastly, we also tried some of their drinks including the Hojicha Pearl Milk Tea.  This was good with balanced sweetness while being a bit smoky and aromatic.  Nice creaminess too while the pearls were perfectly textured being chewy, yet soft.  Overall, the food at Chakura was pretty solid and in significant portions.  I think the roll cakes could use a bit of work, otherwise, definitely a great place to grab some lunch and a drink.

*All food and beverages were complimentary for this blog post*

The Good:

- Unique for the area

- Good portions

- Well-prepared hot food

The Bad:

- Roll cakes could be more moist