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Anyone know where it can be found in the City Hall area of Vancouver?

Chutney Villa - Southern Indian food. If I had had room, I would have ordered a second helping of parata (flakey bread fried on a griddle) and payasam (tapioca dessert). Firewood Cafe (Chef Hawksworth's recommendation) takeout pizza - 1/2 Chef's Special, and 1/2 Veggie with Veuve Cliquot Champagne. This combo reminded me of the scene in Sideways where he ends up drinking his prized wine in a plastic cup in a diner. I didn't really like the combo of pizza and champagne, but perhaps it just wasn't the right kind of pizza. I love champagne with anything. BTW, Chef David, Zacchary's pizza is still better, IMO. Tasted better warmed up this a.m. Rime (new Eurasian eatery on Commercial Dr.) - after the pizza so only could try the 3 appetizer plate. Pita bread, hommus, roasted eggplant, and red lentil patties. Pita was cold as well as patties (maybe better if warmed up.) We went for the music, not the food, and unfortunately neither was satisfying.

Check out www.vistadoro.com in Langley. Very nice couple and serious foodies. Some members may know this place as they also offer cooking classes by local chefs. Not sure of their herb prices though, but I'm sure you can get some rare finds.

3 people shouldn't be hard to find at this site. I'm in if it doesn't include banana. When I got to the end of this thread I was thinking, "It's beginning to sound like quantity over quality." Really, how good is it? It's so good ___________ (fill in the blank, please.)

Wow, what a recommendation. Do you mean the one at Cambie and 14th? Sorry, the link you gave doesn't work.

I used to be a big Amadeus fan, it's still my second choice. Their pizza crust delivered gets a little soggy. My first choice now is Zaccarys on Oak at 16th across from Max's Deli. www.zaccaryspizza.com Zaccary's Special (Spicy) was good, but too spicey for me so I go for the Vegetarian Executive. The pies are more expensive than Da Francesco's, but IMO taste fresher.

Did our dream restaurant die already?

I want some plants too. Pieces of chicken with a dab of umeboshi paste wrapped in shiso leaves and grilled is delicious. How about Figaro's garden store on Victoria?

The Chinese board came through. Let the testing begin. Anyone who is interested in "How to get the broth in the bun": http://forums.egullet.org/index.php?showtopic=64058

Thank you hzrt8w for doing the research. Searching on the forums takes such a long time...perhaps I'm doing it wrong. Off to ask our local forum master about that. In reply to: Something makes me suspect that if I make them, freeze them, then cook later, the soup bit will sort of get too assimilated with wrapper and the rest and they won't be as juicy as if they were cooked fresh ...??? What do you reckon? No idea, except fresh always seems to be better.

Kam's Place on Davie St. between Burrard and Thurlow. Try the House Chili Chicken (spicey). Suggest staying away from the Pad Thai and Mee Goreng though.

Any idea what search words I would use to find those threads?

The members on the Vancouver, B.C., Canada board are having a discussion about Shanghai food and would like to know the method of making the (xialolong bao) won-ton like steamed buns. More specific, how does the broth get into the pouches? Does it come out of the meat filling when steamed, or do they insert aspic cubes inside that melt when steamed? Anyone? Thanks in advance.

Off to the Asian boards I go to ask.

Broth in buns, is this only with Shanghai buns?

Could you elaborate on this phenomenon a little further? Inquiring minds want to know. Gracias! ← Cat's never eat really hot food. Blood temperature of a freshly killed rat is about as hot as it gets.

Sorry to quote myself, but as I was driving by last night I remembered to look at the doorfront. The place is called La Belle Epoque, 3306 Cambie, if you're interested. ← I think they might be selling Mario's gelato, no?

That was a good one! Where in Bellingham? What about duty tax? Edited to say, I'm going to jump over to the Seattle thread and see if anyone can help me.

Took me a long time to read this thread to find out if the club had been to Feenie's yet. It looks like it ended at Vera's on Denman??? Anyway, I had the Feenie's Burger on Monday for lunch and like HK Dave, really enjoyed it. Unfortunately, I didn't think my order through...I only have the use of one hand right now and when the burger came, it was huge and definitely either a fork and knife burger or a two-hander. Cut in half, I could see it was raw only in the very centre, about the size of a top of a BIC pen. My husband had to cut it up for me into bite size pieces so each bite didn't always consist of lettuce, tomato, bun, and meat. 4 different condiments are served with it along with fries. It was the juiciest burger I have ever had. The only complaint was I found it slightly salty, but I tend to experience this a lot with restaurant food, and after a few bites I got used to it, the salt didn't overwhelm. The fries seemed similar to the fries at Go Fish, but I would have to compare them side by side to know for sure. I didn't eat very many of them b/c I think I got the bottom of the container as it was mostly bits. I was full anyway. With the warm red of Feenie's, location, good service, huge meat pattie, I thought $12 was a very reasonable price. Burger club could easily meet here and reserve the seats along the wall opposite the bar.

Thank you for the warning and the eating technique advice. I have a problem called "neko no shita" (Japanese for "cat's tongue") and thus, always have to wait for my food to cool down a bit before eating. I feel your pain. This will be my next destination when I go to Richmond...will post a review although I don't think it will be as entertaining as yours.

I'm interested in buying the Chef's Choice sharpener. Does anyone know where in Vancouver we can get it or should I order it online? Thanks in advance.

Revival of a great thread...am very curious about this topic as my knowledge base is embarassingly lacking. I went to Long's Noodle on Main St. (near Au Petit Cafe) yesterday and I was told this is Shanghainese food. (sp?) It was very busy. We didn't know what to order...unfortunately, everything we did order was all the same "white" colour: wine chicken, pan-fried dumplings, steamed mini buns, and mini won-ton soup (some colour). My favourite if I had to choose one was the won-ton soup (except the broth was lukewarm). However, my husband was wondering why the won-tons in the soup were "pouch" shaped and not flat and round as he thought they should be if true Shanghai won-tons. (Is this right?) The steamed mini buns were delicate in texture, the pork filling bland, but I was curious how they make them with the liquid inside. The dumplings' skin were too thick and chewy for my liking as I prefer the Japanese "gyoza". Didn't care for this meal, but that's probably b/c we didn't know what to order. I definitely need to learn more and will start at the Richmond Public Market and Gary's suggestions. Ahem, where is the Richmond Public Market? Will also try the tantan noodles at Northern Delicacy as I tried this dish at Chong...(the place at 12th and Commercial) and really liked it. So, if I'm going to start this research w/o being overwhelmed would it be safe to say I should try xiaolongbao first?

As a big Mondo fan along with your secret confession of Dairy Queen sodas which I also used to love (chocolate ones) you have forced me to make the drive to West Van. I like Mondo a lot, but the texture isn't quite right. Thanks for the tip. BTW, whereabout Park Royal area?

Coming from Vancouver and not sure where 85th and 15th are...is this the Capitol Hill area as a friend just told me she went to a great Moroccan restaurant there?

Is Capers going into the Olive bldg? Interesting. Shrewd. I think the neighborhood is going to flip for Capers. Perhaps in 5 years that stretch of Cambie will become the next uber 'hood. (God help us!) ←