I work (hard). I workout (harder). I eat (a lot).
I love (good food). I hate (dumb wait staff).
I blog (often). I tweet (tons).
I fall (alot). I laugh (when others fall).
Writer for @VancityBuzz and @DinnerReviews.
Director of Marketing for @AdvantageBC
Early last month, decided to maximize our summer holidays, we decided to do a 5-day road trip from Vancouver to Portland with a few days in Seattle in between. Having heard the amazing food truck scene in Portland, I was doing tons of research before heading down. We figured out that there were hubs of food trucks and we decided to hit the two largest ones in the two days we were there. On the first day, we went to:
Although "The Dump Truck" is not the most appetizing name, it made me think of bodily functions and junk removal, we had heard a lot about this and decided to give it a shot anyways. We opted for the Super Sampler, which is a assortment of 8 dumplings for $7. The three kinds we got included their famous Bacon Cheeseburger. That's the darkest on on the right. We also got a more traditional Asian-style dumpling, the Mr. Ma's Special, a pork, green onion with ginger dumpling. These are really juicy and almost XLB-like. The last one was a vegetarian one, Down To Earth, made with portabello, cabbage and some rice noodles. The juiciness is again present here, and the hot sauces they have available give it that extra hint of punch. I would say that the Bacon Cheeseburger was a letdown, probably due to our high expectations. I was surprised that I didn't enjoy the bacon stuffed item, but it was a bit dry and bland. Off to Nong's Khao Man Gai
The trucks in PDX are not as mobile looking as the ones here in Vancouver, in fact, they seem like actual shops or store fronts, albeit very small ones. The packaging of this Chicken and Rice (Khao Man Gai) is amazing, and very environmentally friendly. The chicken is poached, and there is a blend of white and dark meat. The rice is cooked in chicken stock and tons of Thai herbs. The dipping sauce to the left has a soy sauce base, with a blend of ginger, garlic, chilies and some vinegar or lime for a pucker. To enhance the freshness of the whole thing, they garnish with cucumbers and cilantro. For $7, you cannot beat this deal!
Ever since we had Spam Musubi in Maui, we have been searching for more. Who would have thunk we would find it in Portland!? The food truck is named Island Grill Hawaiian Barbecue but all we saw were Musubi. These Spam Musubis are made fresh to order so be prepared to wait. But oh my goodness, they are the best thing to happen to rice since a fried egg! The rice is slightly warm to the touch, it's soft and moist and very reminiscent of sushi. They top it with a slice of marinated Spam, and the sauce is sweet, similar to a teriyaki sauce, but not too much to avoid "over-wetting" it. We were going to get just one to try, but the owner looked like he was closing up, and to make it more worthwhile for him to make them, we ordered a trio of them. The Spam had a nice crust and the crispy seaweed covering made this dish exceptional. What more could you ask for, they're just $2 each!
So moving away from the Asian dishes, we decided to visit Euro Dish, also known as the "Traditional Polish Food Cart". This was the only place where we got more than one item. I really wanted to try their cabbage roll, but the schnitzel looked amazing on the menu. This Golabki - Cabbage Roll is gigantic! Inside this baby are pork and beef, tons of rice as well as spices such as thyme and marjoram. Once rolled up, these are slow cooked in a tomato sauce until fork tender. This looks like it should be really juicy, but unfortunately, the cabbage roll was actually quite dry. The flavours were good, but the texture was a bit lacking. The second item we got from Euro Dish was the Schnitzel Sandwich. The pork cutlet was fried to order and the topping of slow cooked onions and peppers were amazing. Don't get me wrong, this is a messy sandwich and the ciabatta bun did it's best to hold all the filling, but be prepared to have juices running down your arm. The best part of the sandwich was the crunchy pork cutlet, which retained its crispiness despite the plethora of toppings. xxxxxx
With the demise of Imperial down in the old Marine Building on Burrard, there is a severe lack of good quality dim sum in the downtown core. Because I used to work at Royal Centre and now in Bentall Three, all I remember for dim sum option is Victoria. It's not that Victoria is bad, but one can tire of good food too, especially if it's the the only game in town. So when the chair of the board of the company I work for wanted to go for lunch and stated that he was bored of Victoria, I racked my brain and decided on Kirin. At first, I was thinking the Kirin on Cambie, but was soon reminded that there was on on Alberni! So off we went.
Of course, we had start with the Har Gow (Prawn Dumpling), and it was really good. Freshly steamed and stuffed with plump and juicy shrimp. The skin was nice and translucent as well, so this was definitely a hit. The only thing would have been a nicer presentation, rather than being haphazardly thrown into the steaming basket. Even the folks at Prince in East Van did it better.
The next item was the Fried Bean Curd Roll. I know these look a bit oily, but they are deep-fried after all. Inside the crispy bean curd skin are a blend of prawns, pork and scallions. These were really good and the filling to wrapper ratio was better than most I've had.
This item is a bit confusing, it's their Fried Steamed Buns, the buns are actually steamed first and then Pan Fried. These pork filled buns are first steamed to doneness, and then pan fried to produce a crispy bottom. And as a result of the steaming process, the inside of the bun is super moist and even slightly soupy, like an XLB. The crunchy bottom gives the buns a unique combination of textures.
Our final item is a staple for my boss, the Sticky Rice in Lotus Leaf. These stay nice and hot so sample the other items first. Besides, this carb-heavy dish might fill you up too much and force you to pass on the otheritems on the table, never a good thing.
And in case you wanted to see what the inside of these little bundles look like, wonder no more! It's filled with pork, some slices of Chinese sausage and shitaake mushrooms as well. The best part is a salted duck egg yolk, and it's the thing I save for last to savour. If you find the flavours just a bit bland, use the XO sauce for some spice and heat. That's the sauce that is provided when you first sit down. The other thing that really impressed me with this location is the "coat wrap". You know when you sit down to a restaurant and you hang your jacket on the back of your chair? And you have a nagging feeling that the server might drip something on said jacket when they are serving your food? Well, fear no more, they have chair covers that completely cover your jacket on the back of the chair. It's brilliant and really appreciated!
Take Note:
Dim Sum options are rare in Downtown Vancouver, so be sure to make a reservation.
They have an amazing dessert, Black Sesame-filled Sticky Rice Balls. Try them.
Service is better than you would expect from a dim sum place.
Late last month, we decided to throw caution to the wind and headed into Richmond for Shanghainese. I dread going into Richmond because of the potential car crashes and long lineups for everything, but it was early on a Saturday and we crossed our fingers and hoped for the best. We decided to head to Shanghai Morning, just off of Alexandra Road (aka Eat Street, no, not the TV show). Let's start with the most disappointing dish and work our way to the best. This was their Beef Roll, and as evident in the picture, despite the roll being quite large, the amount of beef is rather lacking. The hoisin sauce had a stronger presence than the beef. Also, I like the outside layer to be a bit more fried, with a least more than a touch of flakiness to them. These were a bit too soft for any textural contrast and the lack of filling made them a bit boring.Our next favourite dish was the Xiao Long Baos (XLBs). The soupiness was amazing, but unfortunately, the skin on these were a bit tough and took away from the awesome soupiness. Not the worst I've had, but I'd still have to say that the ones from Dinesty. Oh, and their beef rolls are a touch better too.
Normally, I order the Pork Chop Noodle (see post from Peaceful Cafe) as my carb dish, but we decided on the Hot and Sour Soup Noodle here instead. This was a real winner, the soup was nice and sour with a nice splash of chilli oil for heat. It was filled with all the fixings, shrimp, bamboo shoots, wood ear and tofu. The noodles soaked up the broth nicely and gave the dish a rich velvety texture. I could have used more heat, but I think it's enough for most people.
And up next, the Leeks Cake, filled to the brim with leeks and pan fried to a nice golden colour. If you love leeks, this is the dish for you. The filling was fresh and plentiful. The skin has a bit of a chew to it, and albeit it being a bit oily, it wasn't overly so. But my hands down favourite dish for lunch is their Sticky Rice Roll. These come piping hot from the kitchen and are chock full of Pork Floss, Preserved Vegetables and a Chinese Donut (salty). The softness of the floss, the slight crunch from the veggies and the bold crunch from the donut enveloped within a coating of warm sticky rice all make for a perfect bite. If you are getting a bit full, go for the middle where there is a better filling-to-rice ratio, more bang for your buck.
Here is a better view of all the filling inside the roll. Trust me, this was my favourite from the lunch! So, what was the best part of this lunch? All in, we were out less than $30! Two people, five dishes and plenty of leftovers!
Take Note:
Servers don't speak much English but they do have an English menu.
Come early to avoid the lineup, they are pretty small and fill up quickly.
They have a wide variety of dessert, including my favourite, Rice Balls with Crushed Peanuts!
Suika has partnered up with VANEATSca before, see the previous package here. This time they are offering something completely different. This #SupaSUIKA package, available for $35 includes the following:
Magical Mojito Pitcher, choose from watermelon, pomegranate and aloe flavours (regular price $28)
Steak Salad, diced & marinated AAA beef filet steaks on organic greens topped with watercress and beets
Ma-Po Rice Cake, deep fried rice cake with spicy ground pork sauce
First up was the Mojito Pitcher. Whoa, this is a lot of liquid for two people, whether or not it's boozy! In the end, we left about a third of it. We got the watermelon flavour and it was really refreshing.This is the Beef Salad, with chunks of beef filet on a bed of organic greens. I found the meat to be a little bit on the tough side, probably because it was a bit too well-done. The dressing was nice and light, making it a great appetizer.
Next up is the Salmon Battera, which was a pressed salmon with some ikura on top. The shiso is amazing and I really enjoyed this dish. I was under the impression that it was supposed to be torched but ours had only a very faint hint of that.This was my favourite dish of the #SupaSUIKA package, MaPo Rice Cake. These little bundles of rice were fried and then drizzled with a spicy ground pork sauce. The texture of the rice is amazing, chewy and slightly crispy, I could have cleaned this up all by myself. So that's it for the #SupaSUIKA package. Everything from here on in is extras we paid for ourselves. This is the Tako Karaage, sort of like Japanese Calamari. It was a bit oily and not as crunchy as I would have liked. It did go down nicely with the mojito though!Another appetizer we tried was the Grilled Gindara, and this was really good. I would say this was probably the highlight of the night. Moist flesh with a lightly crispy skin and a sweetness that can't be beat. We needed some carbs to finish up with, so we got their Tokyo Ramen, with slow braised oxtail. This was outstanding, with tender bone-in chunks of oxtail as well as perfectly cooked ramen. The meat to noodle ratio was amazing and the broth was a nice mix of salty and sweet. Our final dish of the night was the Kakuni Bibimbap. The pork had a nice amount of fat and the meat was super tender. Mixing it into the rice was a breeze, with the ample sauce they gave us. The deal is available for purchase now until June 30, 2013. Go and get yours today! See the VANEATSca offer and video here.
Last month, I was fortunate enough to visit both the restaurants at the Vancouver Hyatt. The first event was the Grand Opening of their lounge, called Grain. The second one is my next post featuring an epic Chef's Table dinner from Chef Heinrich.
To accompany their tasty cocktails, they had a wide selection of Charcuterie featuring meats from Oyama Sausage Company. There is the usual Italian Salami, some Beef Bresaola and your trusty Prosciutto. But they also have more exotic things, such as a basque Style Chorizo, and a Duck Prosciutto.
We were treated to a bit of everything, and it was a huge smorgasbord of meaty goodness. And you can help yourself, going back for some of your favourites.
This was my first (of a few) plates, and I tried to get a bit of everything. I liked the Duck Prosciutto the best, but it was a bit fatty. The Toscano Prosciutto was a bit leaner and just as tender.
All their charcuterie boards are served with a Grainy and a non-Grainy Mustard (made in-house), some Pickled Capers and Gherkins. The tang of the veggies and mild heat of the mustard complement the meats very well. They also have a selection of seafood; the first one I sampled was their Prawn Cocktail. Served in individual plates with just a touch of Seafood Sauce, these prawns were plump and very sweet! I felt guilty but I think I inhaled about four of them, in about a minute. And the other amazing seafood appetizer they offered up were Freshly Shucked Oysters. Who can say now to these. Look how cleanly these are shucked, not a speck of shell anywhere!
This is my favourite cocktail of the evening, Vanilla Sky. Although the base is Canadian Club Whisky, this drink was surpringly light. I think the lemon juice really lightens it up, and the vanilla extract give it a rich sweetness. I think my favourite ingredient of them all if this Egg White. I'm in love with cocktails with egg whites lately, and this is a prime reason why. Try it for yourself, you'll love it!
And this is the chef that is overseeing all of the food, Chef Heinrich. My next post? His epic Chef's Table at Mosaic. Stay tuned!
Take Note:
Give their Ginger Pear Martini a try, perfect for a hot day!
Like it Spicy? Try the Kiwi's Big Adventure, with fresh jalapeno.
Best deal for lunch? Prime Rib Salad with a 64 degree egg for just $14
In April, The Roof opened at the Third Floor of Black and Blue on Alberni and it quickly became the place to be. See my highlights of their media launch here. With the weather being sunnier in recent weeks, this patio quickly because the "it" place . To my delight, they announced that they would be starting brunch service on weekends! The start date for brunch was May 3, and that's when I decided to give them a try! They already serve lunch on weekdays, but I was eager to see what brunch items they would showcase. The above is the small, focused menu. There are the Brunch staples of Eggs Florentine, Omelette and two Eggs Benny. I'm probably looking for something a bit more interesting, wouldn't you agree? Here is Chef Ryan Gauthier, the corporate chef for Glowbal Group, working the line on The Roof's first ever Brunch service.
Sitting on a sunny patio practically begs for you to have a beverage, coffee just doesn't cut it, even at brunch time. We opted for a few cold ones, one Prosecco and a well-garnished Caesar. The prosecco is cold and bubbly, and the garnish on the Caesar is insane, a stuffed olive, pepperoni and a pickled pepper (I guess now we know Where's the peck of pickled peppers that Peter Piper picked?!)
This Phyllo Prawn is an appetizer on their lunch menu, but is also available for brunch. These are a spinoff of the Noodle Wrapped Prawns at Urban Thai in Yaletown. They are different though, instead of being wrapped in a denser noodle, the phyllo pastry surrounding these larger prawns are light and super crunchy. It's a huge messy affair, but super fun at the same time. The prawns sit on a slightly tangy chili sauce which offer a pleasant tang to the sweetness of the prawns. It's probably one of the more fun dishes I've had in a while. Here is a close up, and although the phyllo might look a bit greasy, you certainly don't taste it. So, let's dig into the brunch menu. We opted for the Breakfast Flatbread. I mean after all, it contains the brunch staples of Double Smoked Bacon and Eggs. In addition, there are some diced potatoes, halved gem tomatoes and two cheese, with aged white cheddar and mozzarella. This was insanely good, I loved the runny egg, the charred crust and the cheesy goodness from the two blends of cheese. T he potatoes and tomatoes are diced finely and complemented the chewy bread. It's so much fun playing with a softly cooked egg, trying to avoid popping the yolk, but welcoming the inevitable when it happens. Next up? The Steak and Eggs. We opted for Soft-Poached Eggs, again tempting fate with the runny yolk, but you can choose to have your eggs anyway you like. You also get two Tenderloin Medallions and everything is served with Blistered Tomatoes and Roasted Potatoes, with a Lightly Dressed Salad. All this food combined for quite a filling dish with a wide variety of tastes, textures and flavours. This was one of the two priciest items on the menu at $18, but they do have more affordable options. For example, they have the Roof Breakfast for just $12, and comes with sausage, bacon, eggs and more. It's a great price for the stunning rooftop dining atmosphere. Afterall, the Nat's Hearty at White Spot will run you $10.49.
We opted for the Super Sampler, which is a assortment of 8 dumplings for $7. The three kinds we got included their famous Bacon Cheeseburger. That's the darkest on on the right. We also got a more traditional Asian-style dumpling, the Mr. Ma's Special, a pork, green onion with ginger dumpling. These are really juicy and almost XLB-like. The last one was a vegetarian one, Down To Earth, made with portabello, cabbage and some rice noodles. The juiciness is again present here, and the hot sauces they have available give it that extra hint of punch. I would say that the Bacon Cheeseburger was a letdown, probably due to our high expectations. I was surprised that I didn't enjoy the bacon stuffed item, but it was a bit dry and bland. 
The packaging of this Chicken and Rice (Khao Man Gai) is amazing, and very environmentally friendly. 
The chicken is poached, and there is a blend of white and dark meat. The rice is cooked in chicken stock and tons of Thai herbs. The dipping sauce to the left has a soy sauce base, with a blend of ginger, garlic, chilies and some vinegar or lime for a pucker. To enhance the freshness of the whole thing, they garnish with cucumbers and cilantro. For $7, you cannot beat this deal! 
These Spam Musubis are made fresh to order so be prepared to wait. But oh my goodness, they are the best thing to happen to rice since a fried egg! The rice is slightly warm to the touch, it's soft and moist and very reminiscent of sushi. They top it with a slice of marinated Spam, and the sauce is sweet, similar to a teriyaki sauce, but not too much to avoid "over-wetting" it. 
We were going to get just one to try, but the owner looked like he was closing up, and to make it more worthwhile for him to make them, we ordered a trio of them. The Spam had a nice crust and the crispy seaweed covering made this dish exceptional. What more could you ask for, they're just $2 each! 
This Golabki - Cabbage Roll is gigantic! Inside this baby are pork and beef, tons of rice as well as spices such as thyme and marjoram. Once rolled up, these are slow cooked in a tomato sauce until fork tender. This looks like it should be really juicy, but unfortunately, the cabbage roll was actually quite dry. The flavours were good, but the texture was a bit lacking. 
