canucklehead
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Posts posted by canucklehead
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I was in HK this Christmas visiting with family. Very low key stuff and we went to eat at very typical HK places. Nothing (too) fancy - I took alot of pictures, so I thought I would share. Hope you enjoy.
As you can see - HK is a very vertical city. Though HK is very urban, less that half of the available land is actually developed. So - there are parts of the city are very rural as well. It makes for an interesting dichotomy - a mix of high sophistication and rural rusticness. BTW - the tall IFC building in the picture breaks every zoning law in HK. As with Vancouver, there are view corridors and height restrictions that are supposed to preserve the view of the mountains in the background. Obviously - somehow - it did not apply to this new building.
HK people love spending their money - believe it or not - this sign was posted up at the new IFC mall - the swankiest new mall in HK.
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You may also want to check out Thrifity foods - they have a location in Tsawassen.
They seem to have a good selection of locally produced organic products.
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Went to Shiang Garden on No.3 Road today for dim sum with Mooshmouse. I have not been for a little while - but I remember liking it the first time I went.
The decor is over the top - double height ceilings with giant chandeliers - it looks like Versailles as redecorated by Chairman Mao. These places always look great when they are first built - but chinese restaurants are not so good at upkeep. So things are a little scruffy and worn around the edges.
The food was as good I remember. Mooshmouse took some pictures that I hope she posts. Overall the dim sum was very good - bright and fresh with contrasting textures and flavors.
We had a bbq pork bun that was the softest lightest bun ever. It had a sweet crackling glaze and it sold out before lunch was out (we were going to buy some for junior mouse).
Pea shoots in superior broth - the broth being chicken/yunan ham based - were fresh and vibrant tasting, but coated with a little too much oil. The broth itself was very clear and nicely flavored.
Beef Cheung Fun (or Rice Noodles) were nicely flavored with fresh cilantro and crunchy water chestnuts. The rice noodles themselves though were a little sticky.
Sticky rice came wrapped in an extremely thin egg crepe (or wash). Good but not outstanding. Beef Balls were very good - again nicely seasoned and with the flavors nicely lifted by the bite of more cilantro. There was also taro with scallops (tall towers of deep fried taro stuffed with lightly curried pork - rich), pork and chive dumplings and deep fried dumplings with pork filling.
Too much food to finish for about $55 tax and tip included.
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With the cold weather - I went back to the Richmond Public market and had some roti and laksa. The Singaporean/Malaysian place is still there but I think run by new people - or at least the english signage had been removed.
All this food for about $10.
Sounds excellent. Any hints for those of us who unfortunately are unable to understand non english signage, as how to recognize the place?
TIA
The signage may be missing - but there is a large lit menu that is in english (with a big picture of the laksa). The stall is along the main entrance from the second floor parking lot.
I hope you try it - definitely one of those little stalls that don't seem as big time busy as the other ones. However - the food is cooked to order (so though there is a little wait) - everything is fresh and tasty.
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With the cold weather - I went back to the Richmond Public market and had some roti and laksa. The Singaporean/Malaysian place is still there but I think run by new people - or at least the english signage had been removed.
The people manning the place now are (I think) Malaysian - very nice people. When they could not give me exact change, they were going to settle the difference with me getting an extra dollar out of the deal (no Chinese business owner would ever do that). I went to my car and got some change to make sure things were settled fairly.
The dipping sauce for the laksa was indeed very delicous - deep with coconut milk but also scented with lime leaves and lemon grass. The laksa was similiarly delicous - full of deep rich flavors (and the most perfectly hard boiled egg - creamy yolk and soft whites - who knew a hard boiled egg could be so good?).
The food was rich and I could not finish it all. I am assuming that you would not drink the soup left behind in the laksa - it was like heavy cream.
All this food for about $10.
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Did the tendon have some chew to it, or was it meltingly soft? (I like both, but prefer the latter.)
I wonder if the pineapple in the sweet and sour soup is a Vietnamese specialty? I've never had it...and it doesn't sound particularly appealing.
I haven't had those fried chicken wings from Phnom Pehn in too long!
The tendon was succulently soft and delicous! Really - my friends and I were busting our brains trying to figure out where to eat. Then it was "AHA! Phnom Pehn" - like when you figure out an Encylopedia Brown mystery.
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Tried Senhor Rooster for dinner last night and I really enjoyed. Casual space, friendly service - producing solidy delicous food at great prices.
Starters - Shrimp in Piri Piri sauce, BBQ Mushrooms
Pork and Clams, Chicken and Pork Sandwiches
Pork in Mushroom Sauce
Everything was delicious. The piri piri sauce was spectacular - you could serve it over a hubcap and I would eat it. The sandwiches came with a selection of sauces in squeeze bottles - and they were all very good. The jalapeno in particular had a fresh brightness that was unexpected and delicous.
The mushrooms were mostly button - but the saucing was very good. In particular - the BBQ mushroom had an almost asian taste - with savoury and acid notes.
They did not have a couple things on the menu that I wanted to try - Cod Cakes and the only dessert was a Mango Mousse but my friends were in the mood for chocolate - we went to Diner for the souffles.
A great place that I will go back to again - I hope that they make a go of things.
PS - noted that you can take out the cornish game hens for $13 for a whole chicken.
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Now - I know this is not Chinese - but, Phnom Pehn is located in Chinatwon and they speak Chinese... anyways - was there for lunch yesterday. I find it to be the perfect cold weather food - even though it comes from a tropical climate.
Beef Stew (with Tendons) over Rice Noodles, Mixed Meats over dry Egg Noodles (losts of liver - which I like)
Deep Fried Chicken Wings (with a pure lemon juice dip), Deep Fried Spring Rolls (tastes like there is Viennamese pate in the filling - good!)
Sweet and Sour Soup (It had pineapples in it - not a good thing in my books)
It was a great warming and filling lunch for 3 (could have easily fed 4). $60 inlcuding a very generous tip.
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Jamie
I can't tell you how excited I am that you are contributing a blog. Always a treat to read your musings.
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Victoria was featured on the CNN website today.
The report was very very positive - but it was the usual focus on the Empress and Delta - but it mentioned some local restaurants.
Il Terrazzo
Elephant and Castle and
Nautical Nellies
I think that they missed the ferry on mentioning a few other places - but still - good vibes for Victoria.
Here is the article
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Sushikan was mentioned in another thread - but I cannot find it - so here we go.
I went out to Aberdeen Mall with the full intention of having lunch at Nothern Delicacy - but I have been having a lot of Shanghainese food - so I wanted to try something else.
Well I walked by Sushikan (located right behind Northern Delicacy as you head towards 7th Heaven) and immeadiately you can tell it a is a serious sushi joint. All Japanese service in a clean maple toned medium sized room. The walls were decorated with the Chef's (Yamazuki - I think) certificates proclaiming him Japan's best Sushi Chef for a number of years running.
The place smelled pricey and it was.
The menu is very sushi oriented - not a lot of filler with this and that. The fish list indicates that there is a large proportion of fish that is flown in from the Tokyo Fish Market (which at first - really begs the freshness question).
I had grilled sable fish ($10) and 4 pieces of nigiri (2 salmon 2 hamachi - $3-$4 a piece).
The sable fish was delicous and delicate and came with wegde of lemon and some soy beans. It was gone in about 4 civilized bites (which equals one Ling sized nibble).
The sushi was gorgeous - soft, sweet, with beautiful flavor. They were not served icy cold - which in this case highlighted the really high quality of the fish. I saw people ordering selections which included beautiful looking clams, toro, and herring roe attached to squares of kelp.
I was chatting with the hostess who was telling me that they are aiming at the top of the market. Those who are willing to part with some dollars in exchange for first class sushi. They are trying to open a downtown location sometime soon and the Richmond location is only about 2 weeks old. It was about half way full - which was much better most of the restaurants in the Mall. Apparently it is a partnership between the Japanese chef and the Fairchild Group (owners of the Mall) - so this looks like a long term play with some financial legs.
I will need to go back and take my time with the sashimi/sushi menu. As I said there is not alot of 'filler' on the menu (ie: no crazy supersized rolls) - and it was a little intimidating seeing such a comprehensive and serious offering. This is probably the most authentic new Japanese restaurant that I have seen for a long time.
Curious to see if other have been and what their take is. Here is their Website.
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OK - I'll admit it - I am a Vacherin Virgin.....but hopefully not for long. I just put my name down at Les Ami...hopefully I'll hear back shortly.
I bought a cheese with an orange rind from Urban Fare - it was called something like "Chaumes". Smelled like, gosh, I don't know if there is a description for something so horrible. Tasted like heaven. Most of my guests refused to try it, fearing it might taste like it smelled. Their loss.....I thought it was delicious.
I just called Les Ami and they confirm that they have French Vacherin in stock already and will have Swiss later on. So I don't know what Whole Food's was talking about when they said no-one was getting any Vacherin this year - I don't want to even hazard a guess.
Anyways Vacherin has a strong odor - but I don't think it horrible (but it will be stronger than the Chaumes). It is unpasteurized so there is a distinct tang to it. It is soft and creamy and oozes out the rind when really ripe.
If you are introducing guests to it - you may want to warm it through in the oven with slivers of garlic. When the people at Les Amis told me to do this last year - I thought 'sacrilege!' - but it was delicous (and felt a little decadent). It was like a mini fondue to dip bread and cured meats into. Obviously the holidays are no place for vegetables.
Santa Clause is NOT dead afterall.
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Here is a map and address of Senhor Rooster. Sound very intersting and sophisticated - now on my list of places to try.
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...authentic Chinese restaurants place less emphasis on decor (and service for that matter). And aren't those things a major cost component at top-rated restaurants?
This is a common perception that I found when I lived in the US - that for Chinese food to be authentic - it had to be somehow down market. I can list off a number of beautiful Chinese restaurants in the Vancouver area were service, decor, and the food is of the highest order. The difference is that there is a high concentration of reasonably monied Asians living here.
Sometimes though - a Chinese restaurant will underestimate the western palate and steer people away from what they feel may be 'challenging' dishes. And especially at some very high end authentic places - language becomes a real barrier.
Ms. Reichl - how do you think the cultural divide can be bridged?
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I was down at Whole Foods checking on the availability of Mont D'Or Vacherin was told that nobody would be carrying it this year as the Canadian food inspection agency has rejected shipments due to high bacteria counts.
Is this true? Did someone shoot Santa and not tell me? I look forward to Vacherin as a seasonal treat. So it would be a serious bummer if it was not available this year.
Whole Foods would not be lying to me - would they? (I am suspicious because they told me that if someone was selling it - it would be last year's stock - which must be bullshit.)
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a few people have told me about a good malaysian/singaporean stall in a food court in richmond. would it be this one?
I have heard good things about the Singapore Gourmet (I think Keith Talent is a fan also) - so I wanted to try it out - but I was way too full. Next time though - that is where I will hit first.
That shredded pork bun from Xian looks really good! I might have to try it next time I'm at the public market (which is like, once every few months). Those "wo teep"s look weird, I've never seen them in a weird fat finger-shaped log before... I do like "wo teep" a lot thoughChocomo - thanks for the great tips - I will work my way through your list also! Those wo teep are very different from what I have seen in the usual Shanghainese places - closer to Taiwan style. They are longer and the pastry is not completely sealed at the two ends. So you may think - 'uh-oh, all the porky goodness is going to leak out' - but they are still pretty juicy. I find that the use of the vinegar is really important to lift the flavours.
If you like traditional Chinese breads - give Xian a look next time you are in the market - they had ALOT of different kinds of breads - including really thick giant green onion pancakes. Looks like everything is made on site - and they will hand pull noodles to order too. The people who run are true northern Chinese - their accents (with the rolling r's) were very heavy and I had to reallly really concentrate to speak with them in Mandarin - which is hard enough at the best of times.
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I said above that I wanted to get in touch with my Chinese roots - so I went to the most China-like place in all of Richmond. The Richmond Public Market and had lunch in the food court at a place called Xian.
If you ever want to know what it is like to be in a train station in the middle of China - get yourself to the Richmond Public Market. They have the single most dangerous parking structure ever - lit with flickering 10watt flourencent tubes so you feel like you are in a scene from "Seven". Xian specializes in hand made noodles and northern style steamed buns, breads, and dumplings.
Lamb Kabobs, Shredded Pork Pork Bun
I love the lamb kabobs - but they are a totally acquired taste. They are chewy lamby gristly bits that are covered with cumin and spicy oil. I used to eat these from back of bicycle charcoal grills in Shanghai. The shredded pork bun is like a Chinese take on pulled pork - more savory though. A good douse of black vinegar and chili oil really lifted the flavours.
Pan Fried Pork and Vegetable Dumplings (Wo Tip - the original pot stickers)
You get eight of the delectable cigar sized dumplings for less than $4 - and they are good. Cooked to order - they come out juicy and steaming hot. Dipped in a mix of black vinegar and chili oil - there were the best thing at lunch. I had to take most of them home.
I was going to try the Laksa at the Singapore Gourmet Stall - but I was much too full. On the way out I saw what seemed like some sort of Dungeness Crab war between the food stalls.
Whole deep fried crab for $6 - crazy prices! I suspect that they are made from expired crabs thus the cheap price and the deep frying (which will offset any lack of freshness in the crab). Still - an eye catching price.
I told my Aunt that I had lunch in the market and she wrinkled her nose at me - disappointed in my lack of judgement. That made me like it all the more.
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Cut to V, C and D walking down Broadway and entering Cactus Club. Seated by a lovely hostess. Order and receive food - everyone is obviously starting to shed their office stresses. V takes a bite of his burger, goes into Burgasm routine, pauses to wink at the camera, returns to Burgasm.
Cut to Meg Ryan staring at V, then turning to waitress and saying:
MEG
I'll have what he's having.
And starwipe... and scene!
Dude
It was tough enough to sit through his burgasm in person - I don't need to have it immortalized in celluloid. Now - in my movie I am being fed little bites of the burger by Nigella Lawson...
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I think that West has a OT system on their website. I used it to try to book a reservation - but it told me the restaurant was full. I called to double check and got a reservation for my requested time.
So - if the system had given me thumbs up - then I would have been done. But if it comes up with a negative - I would call the restaurant anyways.
So - perhaps it would filter out a large proportion of the "standard" no issue resos.
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The (new?) owner has recently started baking a light sour rye that is out of this world, and the regular peasant bread has greatly improved -- it's almost as good as Wildfire bread --,
Thanks for the heads up. As someone who was just introduced to a sample of Wildfire bread - I must say that is very high praise indeed.
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Memo - can I bid for that spoon on Ebay?
And I've seen him in bicycle shorts...Why? So much information.... that I don't need.
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Do you use different kinds of chives? Or just the flat, non-flowering one?
There is a variety that is called "yellow chive", or gow wong in Cantonese. Those look like chive but are yellow in color throughout. The characteristic fragrance is stronger. I am not clear whether or how chive and yellow chive are related (they grow chive without adequate sunlight and it becomes yellow chive???), but they taste very similar. Yellow chive are more expensive and are typically used in small quantities in some dishes to enhance the taste. (e.g. Gon Chow Ngau Ho - the dry-stirfried rice noodles with beef slices.)
The usages I mentioned in the previous posts were all referring to the flat, non-flowering chive.
I think that Gow Wong is grown under clay pots or covered up to promote the yellow color (much as white asparagus is covered with hay to keep the asparagus from going green). My uncle has grown some and he says it is difficult to grow.
Karen's egg and gow chow is my favorite way of eating them. We throw in a few shreds of dried scallops that have been soaked in hot water to soften them up. The eggs are cooked very very softly in my household - almost curd like in the french style of scrambled eggs (forget the french term for them). Delicous!!
P.S. My uncle used to tell us how he used his night pot to fertilize his garden. I think he did it to keep us from eating his food. And it worked.
P.P.S. The gow chow used to season the wok was not eaten - it was thrown away.
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If anyone is curious - I think that the Ukranian Church is doing their dinner this Friday (Dec 02). Worth going early and getting some good neighbourhood vibes.
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I went by NU on Saturday night and again enjoyed my self tremedously.
I know that that people really dislike the chairs - but I like them fine. I am not a little guy - but they have more then enough support and room.
The food was very good - three of us had cracked dungeness crab, oyster/lager bites, crackers w/ cheese, gnocchi, lamb cheeks w/ radish and mint, fried olives, pork riblets, the octopus salad, and a chocolate mousse. With a glass of scotch, wine, and a martini - it all came in under $200 before tip. A pretty decent deal - I mean all of the desserts are under $4!
The crab came with an bright lemony citrus oil which was delicious. I liked the radish and mint that came with the lamb cheeks - I found that bite of the radish and mint really lifted the soft succulent cheeks. The gnocchi was a choux pastry version rather then the expected potato dumplings. They were light and savory little bites.
Service was quick, friendly and knowledgable.
I know that others have had mixed experiences - but both the lunch and dinners I had were great. They are still sticking with their 1 am closing time and when we left at about 10:30 - tables and parking were starting to open up. Definitely somewhere that should be considered for a late night bite.
A Canuck in HK
in China: Dining
Posted
Because of the English colonial history - there are alot of places that serve western food with a heavy HK spin.
One place that we always hit is the Australian Dairy Co.
You get the most buttery rich softly scramble eggs with thick slabs of buttered toast. Or my other favorite would be an egg sandwich with canned corned beef (you know - the Argentinain stuff that melts when heated).
I think the reason why the scrambled eggs are so rich is because of extra yolks that are not needed when making their famous custards. The white one is a milk custard - all warm and soothing, the yellow one is an egg custard that is sharpened with ginger syrpup.
We must have eaten here 5 or 6 times. You are in and out very very fast and the waiters look like they work as gang enforcers on the side. No one dares mess with them or dawdle when you are done with your meal. I've haven't had a bad egg here yet.