Uranus1

I'm trying to make Mie Goreng and most recipes call for hokkien noodles but I never see this type of noodles for sale around (T&T, etc). I've read online and it's not really Yu mien or the cantonese style noodles. Anybody know where I can find it?

I just went to Meinhardt on Saturday and the sale ended already... and they even ran out of the 64% dark baking bars. :'( I did end up buying one of their specialty 64% bars for $11. It was so expensive... and there were so many to choose from. I ended up with a Madagascar 64% dark and it was very very smooth. Unfortunately the flavour lacked character. I would have to say Scharffen Berger's flavour is a lot bolder and lingers around in my mouth after I'm done eating.

Ok, I feel down now.... not to mention stupid... that I bought all these SB bars and SB drinking chocolate from SF thinking we can't get them here.... :'(

Wow, from the sounds of it, you can buy Scharffen Berger here in Vancouver too!?!? Why did I hurl them all the way across from SF in the first place!?!?!? Do let me know where I can buy Scharffen Berger locally, that would be greatly appreciated. :) (Apparently those baking bars I bought resembles bombs on security scanners... as the seller warned me to bring them back by hand and not in suitcases. I didn't listen... and guess what, they did go through my suitcase and opened up the SB bars)

I just returned from my trip to San Francisco and my friend told me that Scharffen Berger is one of the best chocolates made in the States. I bought the semi-sweet dark (65%) and it was very very good. The lingering after taste was just heavenly. I was doing some research on chocolates tonite and found ratings for Valrhona even higher. Now where can I get my hands on some dark Valrhona in Vancouver? Anybody know?

We went to Lillykate a month ago, after a friend's friend recommended to go there. Severly disappointed. Will not go again. They charged $12 or so for nacho... and it wasn't even that special. The mustard chicken I had was rather boring, and dry. My friend was not impressed with his mojito and fish dish either. For the quality, they should charge 1/2 of what they do now. We were so turned off we didn't bother to try out their desserts. The only thing I would go back for is the country platter, which had pretty good cheese and bread.

We just had a chance to try out Modern Club last weekend. We were very disappointed. The price was fairly expensive for what they offer and paid $26 feeling like we ate only appetizers (went home and ate some more). The best okonomiyaki I've had here was at Guu, and also a yakitori place on Alexandra road in Richmond (they've closed down a year ago).

We usually go to Sushi Cafe on Seymour, close to Dunsmuir (Across from the Bay). They have pretty authentic Japanese food, like tonkatsu, they even have a very tasty kimchi beef ramen noodle. If you are closer to Robson, try the Tropica on Robson or the Thai house; both offers lunch specials that are very good.

Does anybody know where I can get rose and lavender water? I want to make roser water ice cream, but I don't know where to get it. Thanks

I've eaten at Gotham about two years ago (same as Ling), and I ordered the filet mignon, and it was way overcooked, and extremely chewy (could probably throw it on a wall and have it bounce back and hit me on the face). The service was very rude (the waitor looked like a bouncer, who didn't know how to use the words "would you like...." before his sentence). And never gone back since. For a good piece of tender filet, I choose Morton's. But I've heard many good things about Hy's steak as well. May try it one day.

You know when no. 9 originally started, they had REALLY good BBQ duck on rice. We used to go there a lot (oh yes, the good old University days again) at midnite just for that. I think about 4 years ago it just went to the pits. :( I have not dined there in such a long time.... I'd rather go Kim-Do than No. 9. At least I can get a soup, main, dessert (J-E-L-L-O!), and drinks all under $10. :)

Ah, good old Kim Do. Brings back my University days. Its value can't be beat. The food is nothing special but the quanity is gigantic. Where else can you spend $8 and feed two? LOL. Actually the owner also owns the HO HO on Davie. I used to go so often that the servers knew exactly what I was going to order (i.e. seafood pan fried noodle). I haven't been there for almost a year.

Ling, I don't know about the poilane from Urban Fare, but I can tell you the poilane I've had in Paris was pretty damn good. It's the size of a medium pizza, and so good, I ate half on my own without just water to go with it. YUM. I miss Paris.

Coop, When are you making Miso Ramen next? Can I come and eat?

I'd say the best cheap eats for me is Kintaro. The best Japanese ramen in town for $8. You can't beat that price for a downtown location right no Robson and Denman. Although the downside is you always have to line up for at least 10 minutes before you can get a seat (and if you're waiting for a table for 4, try 30 minutes... lol) But def. the best miso ramen around, mmmm, with extra wakame and a boiled egg. Then I order a bowl of rice (free!) and eat that with the soup. <oink oink> :p

I just realized I made a silly mistake. I work till 6pm and I made a reservation for 5:45pm at West on Jan 28 (Friday). My friend who is going with me also works till 6pm! ARGHhhh, I wasn't thinking at the time. I guess the two of us have to skip work early to dine. Heheh.

Hmm, seems like I'm not the only person who's going to be a little piggy this year. I've booked West restaurant Le Gavorche Chambar C Restuarant Feenie I went to DOV last year at Feenie and I wasn't impressed with their food. I had to sent it back because of scallops shells tossed into my pasta... (when it came back the shrimps weren't cooked through)... so we'll see how well they perform this year. If I'm not satisifed again, I'm never going back. I can't wait for West. :) Unfortunately I won't be able to dine out with fellow egulleters because my friends wanted to go as well, and they wouldn't be comfortable meeting new people that they don't know.

Neil I did book a reservation at the Hamilton Street Grill. I'm going to go during Dine Out Vancouver on Jan 23 @7pm! Hmm, sorry to sound stupid (don't spit in my food), but are you the chef at HSG!? Raymond ← I think we have little cult status as we hosted a large egullet event and yes it really is that yummy ! Don't be shy, come on in. Let me know who you are. I always like to put names and faces together. We have a big menu so I am sure that you will find something that tickles your fancy. The food is large portions of comfort food and the service is friendly - fairly straightforward. My personal style is a kinder softer gentler soup Nazi - do not upset me or " NO GINGERBREAD FOR YOU ! ONE MONTH ! OUT ! ←

Wow, I keep hearing the Hamilton Grill mentioned over and over in this thread. Is it THAT yummy? I think I've walked past it numerous times in the past dining in the area, but never actually walked in. Hmm, maybe I will try it. I'm an extremely picky eater (thanks to my father who took us to all the top restaurants as far back as I could remember). What are some of the better dishes (other than the Hanger steak, which I didn't see on their online menu) at HSG?

NVNVGirl, <DROOL> With that kind of menu, I want to be YOUR friend. Prime rib........ my stomach is growling. Egg benedict..... food.... good...

Now I don't drink a lot of coffee (for some reason I'm very sensitive to it, I end up sleepless at 4am in the morning).... but I love the Mocha chiller at Delaney's on Denman st. near Davie. It's thick and smooth (unlike the Frap at Starbux), and sweetened perfectly to my taste. I've been going there since my University days, the staff are extremely friendly and you can order a drink and stick around for hours on end. I can't remember how many courses I've studied through there. Their Belgium Chocolate brownie is also quite delightful when I get the sweet tooth.

Chef, The last time I tried Morton's (last month), I found their filet mignon less tender than it was a year ago. I don't know why. This used to be my favorite steak place.... and now.... where am I going to get a nice tender steak? I have to say that their lobster bisque is still top notch though. YUM. Hey! When did I become the kolachy-cszar? Moosh was the one who got me hooked in the first place! Let's blame her! Besides, I share. Ask peppyre & nwyles A. ← ...and they are really easy to make at home. The filling can be whatever you desire! Everything works...they are little bundles of joy, maybe we should rename them happy bundles! (LOL --> the Kolachy boys can 'fill the gap' on that joke!) I tried this recipe at home and it was great...(I steamed the dough instead of baked to make a rendition of a chinese bun). 6 1/2 cups all-purpose flour 1/2 cup sugar 2 teaspoons salt 2 packages dry yeast 1 cup water 1 cup milk 1/2 cup butter 1/2 cup apricot jam 2 tablespoons butter - melted sugar Basic Sweet Roll Dough In a large bowl, combine 2 cups flour, sugar, salt, yeast; blend well. In small saucepan, heat water, milk and margarine until very warm (120 to 130 degrees Fahrenheit). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1 to 2 cups flour until dough is smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees Fahrenheit) until light and doubled in size, about 46 to 60 minutes. Punch down several times to remove all air bubbles. To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough and let rise as directed in recipe below Kolachy Cut the dough in half. Freeze or use other half for a different recipe. Grease 2 large cookie sheets. On lightly floured surface, roll dough into 18x12-inch rectangle. Cut into 24 (3-inch) squares. Place 1 teaspoonful filling in center of each square. Gently pull opposite corners of square over filling. Repeat with other 2 corners, wrapping top corner around kolachy and tucking it under. Place 2 inches apart on greased cookie sheets. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F.) until light and almost doubled in size, about 30 to 45 minutes. Heat oven to 350 degrees F. Uncover dough. Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheets; cool slightly on wire racks. Brush with butter; roll tops in sugar. Serve warm. ...and to get this back on topic! Places I ate in December: Bistro Chez Michel (Lonsdale Quay): Best steak frites in town! Very French and only $16. The Quay: The new Chef is a 10/10, give it another chance. Mortons: Have they changed the quality of the meat? ←