canucklehead
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[Oh Lee's... how I love your non greasy crunchy spicy juicy goodness...
Where is Lee's? When you said Lee's - I thought it was Juicy's on Main. And frankly - that location is a little TOO greasy spoon for me. But I must be wrong.
But - that is a picture of damn fine chicken...
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It is one of those regional esoteric points of contention that always make Chinese food so interesting. My mother and friends were really adamant - never never slice lotus root.
The first time I really saw sliced lotus root was when I lived in Shanghai - it was served as a sweet, stuffed with gwai fai scented sticky rice and red dates and sliced thinly. It was delicous.
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Whole foods sell it in bulk - with bottles for you to fill as much or little as you want. Plus you can sneak a taste (or do as I do and suckle on the spout until you are asked to leave).
It was a nice dark flavorful syrup. And I don't think it was too pricey.
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Reminder that this is the Kiwi Pie Co's last day - only the Robson location open. I have been stealthily stocking up - not sure what they have left in there inventory though. But I've got enough frozen pies till the rapture.
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In this case - I think he bought them at the restaurant when a particularly good batch came in and then had them set aside for him. It was Fook Lam Moon in HK who will provide this service for there more regular customers.
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So I went and checked out Tsim Chai Noodles' (that's the official name on the sign) congee after hearing all the good things upthread.
So - the congee was really excellent. I always get the minced beef congee. I know that it is a very unadventurous choice - but we are talking congee here. It was very soothing and flavorful.
Really thin shreds of ginger - nice fresh crisp peanuts. Great texture that did not 'break' into watery bits. Less creamy than Double Double - but I think that there is some sort of culinary trick to DD's congee - it is unnaturally creamy - I think that there is ground up oatmeal in it (or something).
The nicest thing about TCN's congee was that it tasted 'honest' - just good ingredients and technique. The donut was 'meh' - but it was great once warmed up and softened in the congee. You got alot for your money.
I was chugging along and enjoying the congee - when I bit into a piece of pork bone! Nothing serious - but it was jarring. It was like watching Katerina Witt miss a jump and fall on her ass (it makes me sad that the only sports analogy I can come up with is Figure Skating - and I do NOT watch it).
Still - nice heads up. The owners were there - not sure why I was taking pictures - but they were very nice and seemed really pleased when I told them how much I liked the congee.
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This will sound heretic to a lot of people, but I really can't see the point of spending big dollars on something like sharks fin, which I will eat but not put a high priority on, certainly not buy. Same goes for bird's nest. To me they are in the same league as camel humps, sparrow's tongues, bear paws, moose noses. Like I say, I certainly wouldn't pay money for those items.
I'm with you, Ben.
I do understand the admiration of the diners toward the chef who goes through all that work for a dish, cost-wise and time-wise, but I will pass on making it.
I don't like eating sharks fin too now - and I generally avoid it due to sustainable fishing issues. I don't want others feeling guilty though - it is such a celebratory dish - I don't want to take the fun out of it.
The only time it seems like it is a definte must is at wedding banquets. My cousin got married this year and he and his fiance both did not want sharks fin soup. It almost came to blows with their parents who said - "No shark's fin? Well then it is not a wedding banquet - it is just having people for dinner". They relented but boycotted their servings.
A few years ago - I was at a wedding banquet and I thought we were being served thick rice noodles ('lai fun') and I thought - how cheap. I took a bite and it turned out to be the thickest sharks fin I had ever had. The father of the bride had invested in some years ago when some ridiculously big fins came his way. I have to say it was an awesome experience which I think will never be repeated for me.
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When I was young - my mother would prepare braised pork belly with lotus root - I still love it. But one thing she was adament about was not slicing the root - but breaking up my hand. I think it was to preserve the 'stringy' qualities of it. I used to try to stretch the strings out as long as I could... like it was pizza cheese.
I need to write down these recipes as my mom cooks these things less and less.
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Most of the time that I have had snake - it is the preparation that made it taste good. I agree that the meat itself does not have a tonne of flavour on its own (much like lean chicken or pork). I suspect that this is due to a lack fat in snakes.
In HK - most of the time that I've had it - it is in a very peppery thick broth. Warming and soothing. In Shanghai and the surrounding environs - it served deep fried in a salt and pepper coating. Delicous and fun to eat.
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mmmmmmm Cream Puffs!!!
I had some while I was in Hong Kong.... they are good, precisely because they are soooo fresh. Tender yet crisp choux pastry filled with lush cream. Crazy
Vanilla Cream Puff. Chocolate Cream Puff
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We're extending it by a week!
I was really lucky and got a little preview of some of the DOV items as part of a dinner we had with some Seattle visitors (who will be posting a more detailed report).
Let me tell you - the beet salad and braised lamb cheeks (I think that the cheeks are on the DOV menu - but I did not see them on the online menu) are goooooood. The lamb cheeks are just plain insane - soft, succulent, flavorful - the out and out definition of a good braise. Also got some of the apple upsidedown cake - oooh boy, warm and spicy - delicous. Perfect cool weather dessert.
Do yourself a favor and see if you can't snag one of the few remaining reso's and enjoy and incredibly imaginative DOV menu. It is Aurora's first time - so, be gentle... and leave a thank you note in the morning.
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Chris, do you perhaps mean La Belle Auberge in Ladner?
Restaurant's annual closure notice.
La Belle Auberge Restaurant will be closed from January 1st 2006 until January 27th 2006 for our annual up-keeping and renovation. We apologize for any inconvenience this has caused.
I guess -- I was just re-posting what someone had mentioned above. I'll take it off the list -- thanks.
That was me - guilty of bad information
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Are DOV Participants only Vancouver restaurants (or is that too obvious to even mention). What clicked on my light switch was the mention of Le Regalade up stream. I also checked - and Pear Tree is not listed on DOV.
So this would seem like a great time for DOV Refugees to try places that are out of the Westside/Downtown orbit of things. Chinese restaurants in Richmond, the Pear Tree in Burnaby, or L'Aubgerge in Surrey(?) (Okay - I will be the first one to admit that there is no way I would cross the Portman for a meal).
BTW - Gyu Izakaya is listed as a DOV participating restaurant.
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... He declared it the best congee he's had in Vancouver, despite finding two bits of egg-shells in it.
Dude
Usually, having particulate matter in your congee would automatically disqualify it from being the best congee in Vancouver (kind of a like falling down in figure skating... not that I watch figure skating... ever).
Anyway - has your friend been to Double Double on Kingsway? I will try the congee at Tsim Tsai Gai to test this out. I simply don't want it to be the case that the best examples of all Chinese food items are all in Richmond.
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I really like Karen Barnaby's cookbooks - the one I have is the Passionate Cook. The cracked cold dungeness crab recipe is a jumping off point for me.
She is a really passionate cook, and has a great intuitive food voice. The recipes are grounded in reality and the food combinations really speak to me. Her enthusiasm for local ingredients, preparing foods and eating with family and friends reminds me of early Nigella (before she started going baroque).
Even if you don't cook out of it - her book makes for fun reading.
The other local cookbook that I have been enjoying reading is the Vancouver CBC Listener cookbook. Most of the contributors are just regular folks - and I am anxious to try things like a real homestyle recipe for grilled kalbi ribs (with kiwi fruit to tenderize the meat). The book itself reminds that Vancouver has an incredibly diverse population and food choices to match.
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Is the lack of gastropubs in Vancouver directly related to the type of drinking culture we have locally? It seems like the gastropub scene in cities like London are a direct result of how entrenched the pub culture is there. I was talking to a British expat friend of mine who floored me with stories of how much people drank at pubs (9-10 hard drinks a night - no problem and this is a little lass).
Here in Vancouver we have the Irish Heather - which is a great gastropub - but for the most part, people do go to places like earl's, cactus club et al to fuel up on some beer before heading out for an evening. I don't think that gastropubs would be an organic extension of how people ate here. That being said, it does beg the question as to why places like Bridges and Watermark don't have a higher bar when it comes to food. The answer is of course - they don't have to, they make plenty of dough with easy food.
Given this is Vancouver - perhaps gastro-peeler bars would be a more natural expectation.
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Based upon heads ups way up the thread from Chocomoo and Ling - I went to another wonton house in Richmond Tsim Jai Gai. They are an offshoot of a place in HK that dares to go toe to toe with Mak's. In HK they are located right across the street from eachother.
Tsim Jai Gai really tries to offers money for value while trying to maintain qaulity. Their hallmark are their GIANT wontons (they are the size of dim sum). In HK - their orginal location has now been remodeled and looks very swank. In Richmond they have decided to decorate using cheap white latex and ugly bathroom tiles. The effect is a little like you are eating in a restroom.
The noodles are very good - light with and excellent fresh bite. The wontons were also surprisingly good - with good shrimp flavour without too much pork filler.
The only shortcoming really was the soup. It was very light compared to Mak's - without the strong brothy taste that comes from careful handling of all of the ingredients. I thought that it also meant that perhaps that the MSG would be lower - but I still got the post meal daze...
I then went across the street to a baker called Q House and spied this nerf sized football red bean bread.
It was disgustingly dry and flavourless. I think that a nerf football would have been easier to choke down. Oh well - a failed experiment is better than no experiment at all.
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I've been back a number of times and have really enjoyed the food. It is a great neighbourhood place and Daniel is a great chef and host - it is fun watching someone who clearly enjoys cooking. The food is good - but it seems like to me the meals are best when you have one of his specials and let him guide you. This may take the cost higher then what you may have planned on based on the menu prices - but the no worries - you always get tremendous value for your dollar (I mean - a full rack of ribs for $35!).
Finally - he had the potato and cod cakes on the menu and they were crisp fresh and delicous. Perfect for mopping up the piri piri sauce leftover from the prawns.
We ate mostly off the regular menu - but I regretted it when I saw the table behind us do something really smart and order family style. They had the clams and pork, braised lamb shanks, bacalau au gratin, big plates of fries.... mmm mmm.
The table beside us hade the salt crusted stuffed chicken and it smelled heavenly. They were a family with two little ones who were so excited by the ritual of cracking open the salt crust - the clapped their hands in glee. Ah... the next generation of egulleteers. The force was particularly strong with these little tykes.
For dessert - we ordered the flambe, creme brulee, and got a bonus drink. The creme brulee comes with a very very thin crisp layer of carmelized sugar. It had a incredible lush mouthfeel with a touch of citrus.
The bonus drink was a flamed mixture of brandy, his citrus grappa, a touch of red wine, citrus peel, and coffee beans. It was not too boozy at all and was a great finish to the meal.
Daniel handled all parts of FOH and BOH and the meal takes a bit time. The place has gotten alot of lov'n from egullet and they deserve it. It looks like they are attracting a steady clietele (looked like a gathering of CBC Disc Drive listeners the night I was there). I hope that Daniel is able to juggling the increasing demands that will be placed on him as business improves. The night that we were there - his son was helping him out - but there was still a table of three that had to wait a very long time just to get their orders in as Daniel was trying to churn out food for three other large groups.
However - if you call ahead he will prepare something special for you. I asked about the seafood hot pot that Snacky Cat had and he said that if I gave him a day or two notice - he could put one together for me also. It would have whatever seafood looked fresh. I am looking forward to it...
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Unfortunately I don't think that the place in PP is what you are looking for. Mostly medicinal sweet things and herbal jellies. ick.
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I was told that there is a place in Parker Place in Richmond that may be what you are looking for. Various pots of herbal teas and soups bubbling ominously away.
Let me do some more research for you Ducky.
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Article on Vin and Artigiano - buying the best beans - in the Globe today:
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Okay - a bit of a double post here - but I wanted to share some pictures.
Went to Gingeri tonight in Richmond BC and it was quite good. They totally subscribe to the less is more school of cooking. It was all about very clean light flavors (that actually border on bland). Very stripped down preparations which focus on the ingredients (which were impeccable).
Centerpiece of the meal was '8 treasure duck) - is a boned duck, stuffed with various grains and meats and slowly braised.
Sai Geung (Sand Ginger?) Poached Free Range Chicken, Braised mixed tofu.
Sablefish braised with scallions and knotted noodles, Pea Tips in Light Broth
Sesame Crisps and Almond Coconut Cookies
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Went to Gingeri tonight (Lansdowne Mall) and it was quite good. They totally subscribe to the less is more school of cooking. It was all about very clean light flavors (that actually border on bland). Very stripped down preparations which focus on the ingredients (which were impeccable).
Centerpiece of the meal was '8 treasure duck) - is a boned duck, stuffed with various grains and meats and slowly braised.
Needed the sauce to bring out the flavors - but very succulent - yet not greasy or fatty.
Sai Geung (Sand Ginger?) Poached Free Range Chicken, Braised mixed tofu.
Chicken was very good (two fowl dishes though) and the braised tofu was surprisingly garlicky topped with mixed meat and seafood that were fresh, pristine, which each element remaining distinct.
Sablefish braised with scallions and knotted noodles, Pea Tips in Light Broth
Again very light clean flavors. The Pea Tips really skated that line - very restrained hand in seasoning - what you tasted was unadulterated green.
Sesame Crisps and Almond Coconut Cookies
Crisp and light without any hint of grease - delicous. (Not sure if they are made on site - but I don't think this place would outsource).
All for C$115 before taxes and tip (fed 5 adult with lots of leftovers). This is extremely plain light food - so be warned, it can come across as bland and a little wet tasting. Very little greasiness apparent in any of the dishes. It was the epitome of the style of Cantonese food that is all about leaving things alone.
Saw other tables having very good looking soups, Peking Duck, Squab, Blanched Geoduck. This place is going for the top end of the market with meals built around abalone, birds nest, and shark fin. The decor is not great - though only 2 years old - it looks like something out of Miami Vice. But apparently they do an insane dim sum - with line ups on weekdays and virtually no room on weekends (reservations mandatory at all times).
This place is an example of how Chinese food in Vancouver really measures up to HK standards.
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Our family has stopped using PRB and other Chinese brands and now use mostly Japanese brands. Ths was partly becuase of taste (Japanese brands seem to have a 'fuller' taste) - partly because of safety concerns over products made in the PRC. I have more faith in HK and Singapore Brands (Lee Kum Kee is Hong Kong, I think).
One of my uncles has taken to making his own soy sauce simply because of health concerns - he wants a completely organic product and to know what is exactly in the soy. He only makes it in the summer - but the flavour is a little sour as we don't get enough strong sun here in Vancouver. When he goes through the process - I will try to document and post here.
When I taste PRB now - it tastes so sharply salty to me.
Great thread BTW....
Chinese in Vancouver 2002 - 2006
in Western Canada: Dining
Posted
Further to Daddy-A's post, Abra provided the excuse to eat and it was also an early Chinese New Year meal. I did not get any red envelopes despite the not so subtle hints about being the only unmarried person at a table of married folk.
The food was very good and the good company made it better. The waitstaff was not particularly used to serving non-english customers - but they were very glad to have such good and appreciative eaters. They offered that if we ever decided to have another such meal - they would make some more wine friendly recommendations.
I took photos - but unfortunately I did not have my camera for the first two courses. I think Abra will be posting pictures in her trip report. If not I will post them downthread.
Gung hai fat choy.