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I had dinner with a meetup.com group, and we met at a recently opened thai fusion restaurant in Kitsilano.
We had reservations, but being a mid-week evening, it wasn’t really necessary.   ‘D’ was early and was already seated when I arrived.

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The menu is mostly Thai with a mixture of other influences.  There seem to be some taiwanese and japanese influences in the dishes on the menu.

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We took some of the server’s recommendations for house specialties, and added a couple of favorites of our own.

Our first dish was Zesty Raw Fish

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This is sushi grade snapper, sliced thin and shingled over greens, dressed with a citrus glaze, slivered raw onions, crispy fried garlic, and fresh sprouts.  The citrus was very mild.  The snapper was firm and rather mild, so the presiding flavor here was the garlic.

The next dish was Spicy Citrus Seared Beef

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At a glance, this appears to be the ‘turf’ variant on the previous ‘surf’ dish of sliced raw fish, but it’s not.  This is lightly seared rare beef, served over greens, garnished with raw onion slivers and sprouts, then drizzled with a citrusy sweet spicy dressing.  The spiciness kind of sneaky, it hit on the third or fourth chew.  The citrus flavor here was very pronounced.

The next dish was Chicken in Grains of Paradise.

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This is a fillet of chicken, dredged in flour/starch, battered and deep-fried, then sliced in strips, served on a bed of fresh greens and crunchy cabbage, dressed with a pepper-tree prickly ash sauce.   This was probably the best dish of meal.  The chicken is tasty and quite crunchy.  It’s nicely seasoned and spicy, with a bold crunch.

This was followed by Barbequed Pork Jowl

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This is pork jowl, grilled, and seasoned, sliced thin and served with a sweet salty dipping sauce.  This dish came twice. The first arrived a little overcooked and dry.  When ‘J’ brought this to the servers attention, he offered to take it away and bring a newly prepared one.  The second was much better, still tender and juicy.  The dipping sauce has strong citrus and fish sauce flavors.

No Thai meal would feel complete without curry.  This is Coconut Green Curry Chicken

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I was a little slow on the camera here, but this is a mild green curry filled with carrots, green peppers, bamboo shoots, mushrooms, lime leaves and chunks of chicken.  Its served with bread that’s been smeared with shrimp paste and quickly flash fried to a light crisp.  The concern with curried chicken dishes is that the chicken is frequently overcooked and dry, but not here.  It was tender and moist, with just a little heat.  The bread was wonderfully savory and crispy.

The other ‘must have’ dish is pad thai.  This is the Thai One interpretation of the oh-so familiar dish.

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This is  fresh rice noodles, with bean sprouts, ground chicken, tofu, basil leaves, stir fried with fish paste and a spicy sauce.  It’s served with crushed roasted peanuts and chili flakes on the side.  This is apparently their own spin on the classic pad thai.  The noodles are nicely ‘al dente’ (for lack of a better word), but it doesn’t have much tanginess nor sweetness to it.  It’s predominately savory.  I squeezed a little lime juice for a lime wedge provided, and it added a little tartness.

The room is very contemporary and modern, and sparkling clean.  The restaurant has been open for only a couple of months.

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It’s quite comfortable and spacious.

Our server was quite helpful and pleasant, and very accommodating when we had issues with the pork jowl dish.  As asian restaurants go, this service was quite exemplary.

This place is a little bit pricier than a lot of other Thai restaurants, but we had a 20% off coupon, so that helped.  I’ve seen some groupon offers for this place as well.

Thai One Asian Fusion on Urbanspoon

Lucy’s East Side Diner on Main Street

While in the Main & Broadway part of Mount Pleasant and pining for lunch, we waffled between Burdock & Co, and Lucy’s East Side Diner, before picking Lucy’s. I guess it was more of a comfort food day, than a west-coast cuisine day.

It was pretty busy, and we had a brief wait for a table (less than five minutes).

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Lucy’s feels very much like a throw back to a greasy spoon diner of yesteryear. And I mean that in a good way.  The checkered floor tiles, the swivel bar stools, the lino counter-tops, and certainly the menu.

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The menu is a mix of old school comfort food.  Mac & Cheese, meat loaf, burgers & fries, hot dogs, club sandwiches, salads, fried chicken, milk shakes, and an extensive brunch menu.

This being a weekend, the brunch crowd was here in force, but I wasn’t in the mood for omelets, hash browns, or sausage.

Do we went with a more “lunch” selection. First was the meat loaf with mashed potatoes and steamed vegetables

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This is two slices of meatloaf, seared on a flat top, served with steamed veggies and two scoops of mashed potatoes topped with brown gravy.  The meat loaf is tender and well seasoned, with a little bit of a char on the sides.  The mashed potatoes were silky smooth and fluffy.  The gravy was okay, it had a “made-from-a-mix” flavor (looking throughout the menu, there’s really no roast beef or anything that yields pan drippings from which to make a gravy, so a prepared gravy is quite likely).

The second lunch selection was the philly cheese-steak sandwich with green salad

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This is thin slices of beef seared on a flat top with sautéed onions and bell peppers, served on a toasted hoagie bun, topped with melted processed cheese and grated cheddar and jack cheese.  It comes with a side of green salad with dressing.

I don’t normally like philly cheese steak.  It seems like a poor way to use rib eye beef, which begs to be roasted to medium, or grilled as a steak to medium rare.  Normally cheese steak cooks the meat to medium-well or well-done, which just seems sacrilegious.  But I digress.  I decided to give this a try.

This is actually pretty good.  The beef is sliced thin and cooked to well done, but it’s still fairly tender with some light caramelization around the edges.  The onions and peppers are sautéed to tender and sweet.  The melted process cheese is on the sparse side (which I consider to be a good thing) because the grated cheddar and jack make up the extra “cheesiness”.   The hoagie bun is toasted on the outside, but fluffy on the inside.

The green salad is made of leaf lettuce, carrots, cucumbers, tomatoes, and chickpeas.  It’s fresh and crisp.  The dressing that comes on the side is a mustardy vinaigrette.  It’s mild and slightly tangy.

Overall, this is decent comfort food at a reasonable price.

The room is very retro.  It feels like its cut out from the 1950s.  It’s a little cramped in there, probably seating only 30 or so, and when it’s busy, there’s a lot of bumping around into others, or squeezing between them.

The service was pretty good, attentive, and friendly (in spite of how busy it was).

Lucy's Eastside Diner on Urbanspoon

I had a groupon voucher for Jolly’s Indian Bistro, a small restaurant in Kitsilano, on West Forth Avenue, between MacDonald and Bayswater.

We arrived at 6:30 pm on a weeknight and were seated immediately (the restaurant does not accept reservations).  The place filled up by 7pm.

The menu is fairly comprehensive, covering all the most familiar Indian dishes.

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We started with the samosa.

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This is cooked Potato and peas wrapped in light pastry, deep-fried until crispy, and served over curried chickpeas and a lighlty sweet chutney, and sprinkled  with fresh cilantro.  This was a very good samosa.  The pastry was crisp around the outside, but the filling of potatoes and peas were fluffly and light, and savory.  The curried chickpeas were mildly spicy and aromatic.  The chutney was a sweet blend of honey and mango flavors.  The cilantro added a nice herby freshness.

Next came the dosa stuffed with chicken.
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This is a South Indian crepe stuffed with minced grilled chicken served with daal and more of that sweet chutney. The “crepe” is a thin pancake made from a blend of rice flour and (traditionally) black lentil flour mixed with water and allowed to ferment.  Its cooked over a flat griddle much like a crepe.  This dosa was stuffed with grilled chicken, and served under a blanket of daal and more of that mango chutney.

Although this is an appetizer, it’s a pretty hearty serving.  It was nicely seasoned, with an earthy flavor from the daal and little fruity sweetness from the chutney.

Lastly we had the kashmiri lamb roganjosh

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This is a Leg of lamb pressured cooked with rare mixed spices and mint.

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It’s served with saffron basmati rice, and a green salad.

The lamb also comes with a serving of garlic naan.

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The lamb was very lean and a little dry and stringy, but not intolerable.  The braising sauce is a potent rich blend of shallots, garlic, ginger, cardamom, cinnamon, cloves, chilies, mint and yogurt.  The rice was light and slightly nutty with a hint of turmeric.

The salad a nice fresh bundle of greens, cucumbers, tomatoes, cabbage and sunflower seeds, drizzled with a sweet fruity dressing.

The naan is a leavened wheat flour flat bread cooked on the inside of a searing hot tandoori oven.  This naan was crispy on the edges and quite thin.  It didn’t have much tenderness on the inside. It was smeared with a garlicky buttery spread. This was not bad naan, better than average, really.

Our server was prompt, patient and nice enough.

The room is warm but dimly lit, with lots of red, yellow and orange tones on the walls and hangings.  In spite of it’s modest size, it feels a little tight and cozy.

Jolly's Indian Bistro on Urbanspoon

We made reservations for a Saturday night at Minami in Yaletown during Dine Out Vancouver 2015. I was eager to try either Miku or Minami for some time now, and when DOV arrived, it provided just enough of that extra incentive to go.

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We had reservations, and we were seated immediately upon informing the maitre d’ of this.

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It was a near full house.

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We started with the Aburi Sushi Appetizer

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This is a plate of five pieces of the signature sushi offerings that the restaurant has to offer, including:

  • salmon oshi sushi
  • ebi oshi sushi
  • hotate temari with ume-cream sauce
  • spicy bincho roll
  • saba oshi bite with sundried tomato and proscuitto

It comes with a small mound of pickled ginger (but no soy nor wasabi).

The sushi was well prepared; the rice was cooked right, delicate and just sticky and moist enough, with a light tang.  Some of the sushi was pressed into molds before slicing, providing sushi pieces with clean square corners. My favorite was the saba oshi with sundried tomato and proscuitto.  It’s a rather inventive sushi, but the combination of saltiness from the proscuitto, the delicate texture of the saba, and the boldness of the sundried tomato made from a complex flavor.

The main was a Surf & Turf of Sablefish and Pork Cheek

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The Surf half of this dish is a portion of sable fish (aka black cod) marinated in miso, and baked, then served on a cauliflower & parsnip purée, topped with a wasabi-fennel-caper relish.  The Turf portion is a pork cheek, slowly braised.  They are served with sides of pickled bok choy, roasted baby potatoes, green peas, ginger glazed carrot.

The cod was perfectly cooked through, seasoned properly, albiet rather light on the marinade.  The flesh of the fish is tender, delicate and flaky.  The pork was tender and pulled apart with the lightest tug of the fork.  It was properly seasoned, and still had a robust pork flavour.  The potatoes were fork tender, and broccolini was al dente, but I thought the carrot was a little on the under-cooked side; it was a little too firm for my liking.

Sweet Tofu Crème Brûlée maple sugar, berry compote, maple crumble

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This is really tofu dessert more than anything else.  It’s a spoonful of berry compote at the bottom of a ramekin, topped with sweet silken tofu.  Its covered with a brûléed maple sugar, then topped with maple accented crumble.    The silken tofu is lighty sweet and smooth.  The maple crumble and brûlée topping provide a nice crunchy sweetness.  The berry compote and fresh berries on top provide some refreshing quality.

This was the item on the menu that raised my eyebrow.  How do you make a creme brûlée out of tofu?  Well, it is a brûlée topping, but ‘creme’ it’s not.  This is not implying that the dessert is bad.  It was actually pretty good.

The room at Minami is chic and modern,  clean and somewhat minimalist.  The lighting is very subdued.

Our server was fabulous.  She was pleasant and attentive, and patient with our questions, while in obtrusive while we were dining.

Minami Restaurant on Urbanspoon

Our first meal for Dineout Vancouver 2015 occurred at the Vancouver Fish Company, near the entrance to Granville Island.  This place opened less than year ago, occupying the space previously home to Whet (and Sammy J Peppers before that).

We had reservations, but it probably wasn’t necessary, as the place was not that busy.  Particularly for weekend at lunch.

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We went with the Dineout lunch set menus.  This started with two appetizers:

Beet & Arugula Salad with beets five ways, goat cheese, hazelnuts, and tarragon maple vinaigrette.

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This is a light salad of pickled beet wedges, smoked beet cubes, yellow beet chips, and arugula, dressed with a light maple vinaigrette, dotted with roasted hazelnuts and fresh goat cheese.  This is a nice light salad, with a nice blend of smoky, crisp, crunchy, sharp flavors.  There are supposed to be five different preparations of beets in here, but I only noticed three.  And while I was okay with the flavor of the pickled beet wedges, they were a little thick (for me).  They made for a very firm hard bite.

The second appetizer was Clam Chowder Boston-style clam chowder, fresh clams, thyme cream, bacon-wrapped bacon

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This is a thick creamy chowder of bacon, clams, potatoes, onions.  It was a bit light on the clams, only noticed one complete clam in the cup.  And the chowder was think and salty.  Thicker than I like anyways.  We asked the server to bring us a cup of hot water, which we used to thin out the chowder, and take the edge off the saltiness.  This was just the trick we needed.

Our mains arrived shortly after we finished our appetizers.  The first consisted of Rock Fish & Chips.

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This is two thick strips of Haida Gwaii rock fish, beer battered and deep fried, served with a generous serving of french fried potatoes, and small cups of ketchup and house house made tartar sauce. It comes with a cole slaw of slivered cabbage, apple and fennel.

The fries were crispy and well seasoned, with a good crunchy texture, while tender on the inside.

The fish was medium firm, with mild delicate flavor.  Batter was properly seasoned and lightly crispy when it was hot and fresh, but became soft as time lapsed.

The slaw was fresh and crisp, with lots of acidity from the vinaigrette dressing.

The second main was a  Pan-seared Bowen Island Sockeye.

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This is a sockey salmon fillet was seared on one side until crispy on the bottom, then finished in oven. It’s served over a tomatoey risotto, garnished with fresh watercress and carrot slivers.  This was probably the best dish of the meal.  The salmon was seasoned nicely and cooked to a medium-rare.  The risotto was savory, rich and creamy.  The watercress and carrots added some nice freshness to the dish.

After we finished our mains, our server brought our dessert.  This started with Flourless Chocolate Cake pecan brittle, fresh whip

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This was a nice rich chocolate dessert, with a scoop of fresh pecan brittle ice cream and dollops of whipped cream.

The chocolate cake was very rich, heavy and smooth.  The cool ice cream and light whip cream were a nice offset of textures.  The pecan brittle flavor was not really noticeable in the ice cream.

The second dessert was a Maple Crème Brulee with a rosemary shortbread cookie.

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This is a rich creamy baked custard sweetened with maple syrup, topped with caramelized sugar, served with savory rosemary shortbread cookie.  This custard was smooth and rich and very creamy, just lightly sweet from the maple syrup and sugar topping.  The cookie was crisp and savory, but can’t say I really liked the rosemary flavor.  I probably would have preferred just a regular shortbread cookie.

Service was helpful and attentive, friendly and polite.

Room is open and bright, with lots of warm wood tones, and the fabulous setting of the Granville Island marina outside.

Vancouver Fish Company on Urbanspoon

We decided to try Ask For Luigi, after some considerable buzz, online and from word of mouth.

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We arrived mid day on the weekend. It was a near full-house, and we got one of the last tables in the room.
Being a mid day on the weekend, the brunch menu was out. While they have some “brunchy” menu options like waffles, fritatta, and pork belly with eggs on polenta, this place is known for its pasta.

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My lunch companion ordered the tagliatelle alla carbonara & poached egg

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I went with the pappardelle alla bolognese & fried egg.  This is fresh pappardelle noodles boiled, drained and tossed in a sauce of raw eggs, grated parmeggiano, and rendered panchetta.  This is rich, creamy and savory and the pasta was a nice aldente.  I’d had pasta carbonara just once before and found that incredibly salty (near inedible).  But this was just fine.  It was just salty enough.

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This is freshly made broad pasta noodles tossed with bolognese sauce and topped with a soft fried egg and fine grated grana padano.  The bolognese is a rich meat sauce, with the bold flavor of red wine and tomato paste.  The pasta was aldente. The fried egg on top, once cut, oozed a little yolk over the pasta, which I mixed in for a little extra richness and creaminess.

Our server was very pleasant and inobtrusive. Although, if I may be nitpicky, I found it odd that the servers did not wear anything that resembled a uniform.  No apron, no “Ask for Luigi” logo-ed clothing.  When I entered the restaurant, waiting to be seated, I wasn’t sure who the servers were, and who the customers were.

The room is somewhat cramped but clean, with warm wood tones.

This was an excellent pasta meal and fair price.

Ask for Luigi on Urbanspoon

During a day of boxing day shopping at Lansdowne Shopping Center, we decided to grab lunch at out a Shanghainese place in the mall food court. A place like “R & H Chinese Food” would look completely ordinary in an asian mall like Aberdeen or Parker Place, but it stands out in Lansdowne.

We placed our order, and received it about 10 minutes later.

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We started with the xiao lung bao.

 

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For the uninitiated, these dumplings are a wheat flour wrapper, filled with minced pork and aspic, seasoned with salt, sugar, white pepper, rice wine soy, and ginger. They are steamed gently until the filling is cooked, and the aspic turns to a soupy consistency.  It’s served with a small bowl (in this case, a styrofoam container) of chinese black vinegar as a dipping sauce.

These were very good.  The wrappers are thin but strong enough to contain the contents of the dumpling without bursting prematurely.  The filling was slightly sweet and savory, with a definite ginger accent.

This is the serving of green onion pancakes.

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The name is a little bit of a misnomer.  They’re not pancakes, at least not the north american notion of pancakes. It’s an unleavened layered flatbread, made with wheat flour, water, oil, salt and finely minced green onions, brushed with oil and seared on a flat top grill or iron skillet on each side until crispy.  It’s then sliced into wedges and served.

It’s nice and crisp on the edges, but tender and savory in the middle layers.

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These are pot stickers.  They are dumplings filled with minced pork (and sometimes minced shrimp), and either shredded napa cabbage or bakchoy, seasoned with salt, white pepper, sesame oil, soy and ginger.  It’s steamed initially, then pan seared in oil until crispy on one side, then served.

The filling, at first taste, is very similar to the xlbs, but less gingery and less soupy, and with addition of the napa cabbage.  The seasoning was good, but I felt like it lacked something, although I can’t quite put my finger on it.  The filling is a little bit on the thick side, but not objectionable.

Won’t comment on the service nor ambiance, since this is a take out place.

One word of caution, since everything is made-to-order, there is a wait, the customer is issued an plastic card with the order number on it.  The person running the cash register calls out the order number when it’s ready.  If the food court is busy, you will only hear it if you are very close by.

R&H Chinese Food 正点 on Urbanspoon

While downtown for some Christmas shopping, I decided to stop in at Gyoza Bar, prompted by the extensive social media hype. I arrived on a weekend afternoon and found the place rather quiet. Being alone, I was seated at the bar.

I ordered the small version of the “umami lunch duo”, consisting of small bowl of their tonkatsu ramen and a cast iron skillet of gyoza.

The ramen arrived first.

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This was a modest sized bowl of fresh house made ramen noodles in a tamari-shoyu broth, garnished with nori sheets and thin slices of pork “char siu”.  This is a pretty good bowl of noodles.  I liked the al dente noodles, they are decidedly thinner than the noodles in most ramen places.  The broth is rich and very savory.  The pork is wonderfully tender with some decent pork flavor.

The gyoza arrived quickly afterwards.

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This is seven small dumplings filled with minced seasoned pork, seared on one side in a cast iron skillet, and served with a pair of dipping sauces (one soy based, the other a spicy garlic soy).  These are good gyoza. The dumpling wrappers are thin but strong enough to stand up to the skillet fry.  The pork is fresh and savory, with enough texture to give a good chew.   The dipping sauces are pretty good; I like the spicy garlic soy sauce more.

The room is open and airy and feels surprisingly warm, probably because of the use of brick, stone and wood.

The service was very good.  It was friendly and warm, and more attentive than I expect from a ramen house.

The price is a fair bit more than most ramen joints, but this is the Aburi Restaurant group (which includes Miku in Coal Harbour and Minami in Yaletown), which are higher end places. I expected a more refined restaurant, and that’s what Gyoza Bar is.
Gyoza Bar + Ramen on Urbanspoon

On a Friday night, I’m rarely in the mood to cook (and I’m usually out of fresh groceries) so it’s out for dinner. This time we chose Toshi Sushi. It’s a popular little place on Vancouver’s East 16th Avenue, between Quebec and Main Streets.

And by popular, I mean there’s usually a lineup outside the door. They don’t take reservations, so be prepared to wait at least 30 minutes or more. Guests need to put their name and party size on a signup sheet, and the party will not be seated unless all are present.  They’re pretty strict about this.

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The menu is pretty broad and varied; it covers sushi, noodles, gyoza, yakimono,

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We started with the spinach goma-ae.

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This is cold blanched spinach, served cold, topped with a dressing of ground toasted sesame seeds, dashi, soy and sugar.

This was pretty good, a nice light appetizer.

This was followed by Tempura Udon

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This vegetables (in this case, green beans and yams) and prawns dipped in wet batter, then rolled in panko, and deep-fried to a light crisp.  It’s served with a small dipping bowl of tentsuyu (tempura dipping sauce).  The sauce is made from kombu, bonito, soy, mirin, ground ginger and ground daikon radish.   The tempura was fabulously light and crispy.  The prawn was very fresh, and had a nice firm texture.  The dipping sauce was freshly made with the earthy fresh ground ginger, the sweetness of mirin, and the saltiness of the soy and the bonito.

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The noodle soup consists of a thin dashi broth seasoned with soy and mirin, loaded with thick wheat (udon) noodles, and garnished with thinly sliced scallions.  This was pretty good.  The noodles were fresh but probably not home-made (there aren’t many places in town that make their own udon noodles in-house).

This was followed by Nasu Dengaku (grilled eggplant with miso sauce)

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This is japanese eggplant, sliced lengthwise, brushed with a miso and sweet soy glaze, and grilled until tender. This is a terrific dish.  The eggplant is soft and creamy on the inside, sweet and salty from the miso soy glaze.

Next came the Gin Tara Saikyo Yaki (baked black cod with miso sauce)

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Grilled black cod is a favorite of mine when I visit Hawaii.  It’s available at every Japanese restaurant there (where it’s usually called “misoyaki butterfish”).  And I’ve sampled some really good offerings of the dish, and that is my standard of comparison.  Measured against that, this was just okay.  It’s very fresh and delicate black cod, flaky with a nice mild miso glaze.  But a lacking the light sweetness that I like.

Lastly came the nigiri and maki combo

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This was an assorted sushi platter consisting of california rolls, tamago (cooked egg), saba (mackerel), maguro (tuna), sake (salmon) and tai (sea bream/snapper).  It comes with the usual side of pickled ginger and wasabi.  This was a good sushi platter. It’s clear the sushi chef uses high quality ingredients, and executes with care.  The sushi rice has the right “doneness” and just enough sharpness from the vinegar.  This was perhaps not the best sample of sushi we could have ordered to test the sushi chefs abilities, but we has some sensitive pallets in our party that would not have appreciated the more elaborate offerings.

All things considered, this was good meal.  Toshi has skilled chefs, and quality food.  It is a tad more expensive than the average japanese restaurant in town, but it’s fair price for the quality.  The stickler for me, is the wait time.  It’s good, but is it good enough to justify standing in line for thirty minutes or more?

The service is quite good and helpful, albeit overworked because of how busy the place is.

The room is tiny (perhaps seats 30-35) and cramped, but clean.   Forget about bringing a dinner party of 6 or more, there’s no way to fit a group of that size at one table here.

Toshi Sushi on Urbanspoon

On a rather cool and wet evening, not in the mood to do any cooking, we went instead to Pho Hai Luong on Kingsway (they have a second location on Keefer Place, in the round about near the Chinatown skytrain station).

Cold weather seems like the ideal time for a warm bowl of pho.

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I ordered the rare beef and (cooked) brisket.

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This is a large bowl of rice vermicelli noodles, bathed in beef broth (prepared with roasted onions and roasted ginger, anise and cinnamon, seasoned with fish sauce), garnished with scallions and thinly sliced white onions.  It’s served with fresh blanched bean sprouts, and southeast asian basil.

My dinner companion ordered the grilled lemon grass pork, with fried egg on broken rice.
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This is two thin pork chops marinated in lemon grass, grilled and served over broken rice,  with a salad of lettuce greens, pickled diakon radish, carrots and sliced cucumber.  It comes with a small dish of nuoc cham dipping sauce.  This was pretty good.  The grilled pork was cooked to the right doneness.  It had a nice char, but was still moist, and good flavor.  The egg adds some nice richness, offset by the tangy pickled shredded diakon.

We also ordered a small plate of garlic butter chicken wings.

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This is a plate of half a dozen chicken wings, dusted in seasoned flour and quickly deep-fried.  It’s then stir fried quickly in minced garlic and scallions, then served.  Its accompanied by a small dish of lemon pepper sauce.  These are pretty good, but still falling short of the benchmark (that being Phnom Phen restaurant in Chinatown).

The room is quite large, and functional, but a little tired and need of a refresh.

The service is pretty minimal, but at the standard I expect of most asian restaurants (efficient and in obtrusive, but otherwise invisible).

Hai Phong Vietnamese Restaurant 海豐越南美食 on Urbanspoon

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