canucklehead
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Posts posted by canucklehead
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Thanks Ah Leung!!
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Ah Leung,
Did Farmhouse move when you were in town? I went by the other day - and it looked papered over... my heart completely sank. My mother said she thinks they have moved. I am hoping you can shed some light.
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There are a ton of places close to the airport that are open early - in fact, alot of restuarants encourage early diners by offering specials.
Along with Kirin and Jade - I'd suggest Gingeri (very clean fresh flavours, easy parking, quick in and out), Shun Feng (new place - very good dim sum service), or Chen's Shanghai Kitchen for very good Shanghainese dim sum and break fast items.
Let us know how it worked out!
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Quick question - how long to the stollens last? I've brought one to HK with me and I hope it lasts till Jan 1st.
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Canucklehead, what/where is JN&Z? Haven't been here in a while, so could be forgetting an obvious abbreviation...
Thanks!
I had my usual fresh free-range bird from Cioffi's, which, as always, was excellent, although it seemed a little pricier this year ($50 before tax for a 14 pounder). Would like to try something different next year, so am interested in the ham.
I don't know what J N & Z stands for - but here's there address:
J N & Z Deli
1729 Commercial Drive, Vancouver, BC V5N 4A4
Telephone : 604-251-4144
They are just north of first avenue on the west side of Commercial street. It is a great smoke house to visit. Go in and have a chat with them on pre-ordering (they are very friendly). I think that's its available year round.
The ham is warm when you pick it up - but it is unglazed (if you go for that sort of thing).
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An update on the JN&Z smoked ham. A definite winner!
Made to order - the ham is smoked for 18hrs - the result is lightly smoked, good cure flavor - but it is lush with porky flavours. Very moist and juicy.
Great the next day warmed a little with chutney.
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I purchased the Thomas Haas stollen - and it was delicous!! Buttery rich cake, golden raisins, beautiful marzipan. Sliced thin so that you think you are being civilized about it - until you realize you are on your fifth piece.
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This morning I went to yum cha at Victoria and yes, the hairy crab dumplings are HK$30 each. We had two each (we were being austere today; the friend I was with isn't as greedy as I am). They were wonderful. They also had some gorgeous shrimp and pea shoot dumplings - so beautiful, you could see the colours - bright green and pink - through the skins.
I always go to Sun Hung Kai Centre. There are three other locations - Citic Tower, the Repulse Bay and Harbour City - but I've never been to those.
SHK is the best one. It will be one of my first stops when I am in HK!
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I don't know if it is condensed milk (which is sweetened) vs evaporated milk - because you can get it unsweetened if you like.
I think the original drink was tea and cream (ngai cha) - as the locals saw how much the British enjoyed their tea and cream - they tried to replicate the drink. They figured - if a little tea is good - then very strong tea with evaporated milk must be better. So the tea (I think the preferred brand is Brook Bond) is boiled in what looks like a knee high panty hose to me , mixed with evaporated milk for a very smooth brew that has a slightly thick texture to it. I've also heard that a secret ingredient in the tea leaves are egg shells.
I think coffee was a later drink - but the methodology applied is the same as the HK style tea.
Let me check around - there are alot of HK style cafes in Vancouver, and I can ask for the inside scoop.
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Hong Kong Club - the meat sauce is actually fried canned corned beef (the kind you get from Argentina). Welcome to the colonial influence in HK cooking.
I gotta tell you though - I love 'em.
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I remember travelling out of China - and San Francisco was referred on the departure board as Gold Mountain. Most other American cities are referred by a translated name (actually, San Francisco is usually referred by a proper name).
Seeing Gold Mountain at the Airport seemed so old fashioned and charming.
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Australian Dairy Company rocks!!!
The slightly scary ganster style waiters are awesome - when they tell you its time to go, you'd better go.
Best scrambled eggs ever - I have no idea what they do to get them so rich and buttery. Perhaps add extra yolks - as the whites are used to make the white custards.
Great pictures - nice to see all the 'neighbourhood' specialties from Tai Po. I'm more of an Hong Kong island guy myself.
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Yeah - thanks for the comparison. The both look pretty delicious...
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I made a bit of a cheese run at Les Amis today - looking for a good chedder to accompany some home made chutney (settled on the dubliner) - and lo! they had Mont D'Or Vacherin in! One of my favorite annual holiday treats. I was afraid I would miss it this year because I am travelling for most of the holidays. Hurrah!
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Here's a picture of the macaroons at St Germain - roughly palm sized at $1.25 a piece. Strawberry and lemon - very tasty. Crispy exterior with slightly chewy almond meringue interior and a cream filling between the cookies.
Besides Bon Ton - not sure where else you could just walk in and get a bag load of macaroons.
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I wandered into the new St Germaine on Denman (and Davie) was surprised to see a very large selection of french style baked goods. The head baker - Mickey Zhao has got a bagful of pretty impressive awards.
Most surprising where the trays of large French macaroons. I sampled a few - and the Chocolate Orange were the best - enough bitter darkness to balance the sweet meringues. Delicous.
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Is Araxi doing anything special for New Year's? I think the Top Table group is always solid.
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Have you tried Westview Chinese in North Van.
Their take out menu is ridiculously huge and based upon the items on offer, their is someone very knowledgable in the kitchen. I've done a pick up once or twice - and have been generally happy. Nice solid neighbourhood place - a little higher than C-Wok on the sophistication scale. Cantonese focused menu.
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Oh, the see dan at Farm House is so good - so subtle and smooth; who knew steamed egg whites could be so flavourful? (and yes, I know why it's called see dan but I'll let you tell). Was your chicken wing huge? I don't know where they get chickens that have such large wings - maybe they put them on steroids?
I'm crying tears of envy.
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Ahhh - Farmhouse - will be one of my first stops when I get to HK. Refusing the appetizers are not a big deal - especially if you don't like them or have an allergy. I have never had a problem with them taking that stuff away.
The analogy is how some restaurants handle charging for bread. At some places it's free, at others there is a charge - and sometimes they try the old "can I get you a basket of bread?" and without thinking you've added to your bill. Ha!
I hope Farmhouse lived up to all the hype that I've been heaping on it. Looking forward to more of your pictures.
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I am perhaps hijacking this thread a little - but I just found out that JN&Z is taking orders for smoked hams for pick up on Xmas eve (so it will be warm and juicy) - $45 bone in, and should serve about 20 people. A suckling pig will set you back $165 but will feed 30 to 35 people. The idea of a smoked suckling pig for Xmas eve brings a tear to my eye.
If you want to bring a Hong Kong touch to the proceedings - stick some flashing red LED's into the eyes - a very popular decorative flourish in HK.
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Hi, I've had two great weekend dim sum's at the new Shun Feng in the north-west corner of Parker Place, Richmond.
The restaurant is managed by the former manager of Sun Sui Wah, Richmond. This is now my fav spot after going to Sun Sui Wah for 15 years (we had our wedding reception at Sun Sui Wah).
They've been very busy both times. Ordering is by menu, not cart service. IMHO, the food is lighter and has less soy-based flavours than Sun Sui Wah would. Portion size has been very good.
Of note: the scallops and prawns in both a congee and rice soup were cooked absolutely perfectly and were much better than the typical noodle-house congee's for the same price ($6). A good number of the dim sum dishes were new (to me) and all very good.
Went a week ago - very good dim sum. The place is hopping and the food is well made with clean fresh flavors. Highlight for me - Steamed Pork Toro with Lime - succulent porkbelly (not too fat) with the right hit of lime to lift and highlight the sweet porkiness. Delicous.
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Hzrt8w - thanks for bringing us along on your trip! You`ve totally wet my appetite for my own upcoming visit.
You rock.
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If you like CQ - you may want to check out Won More on Denman which does alot of takeout szechwan business - I would be surprised if they did not deliver given their west end location. Mui Garden does large party trays at their other locations - so I think that their Robson street location should be able to do the same. Further up the the food chain is Shanghai Bistro - I am not sure if they deliver though. If things get desparate - there is always Hon`s
I think that it would be best to stick to spicy Chinese food - I`ve always thought that Cantonese food does not travel well.
Good luck.
Reports on Hong Kong dining
in China: Dining
Posted
Instead of starting a brand new thread - I am going to tag onto Ah Leung's thread on HK.
HK is a really interesting city - this picture was taken just steps away from Central - the main business district. Hong Kongers have a real affinity for farm fresh produce and freshly caught fish - reflecting the village life that still prevades the local culture.