Suanne and Ben’s Food and Travel Adventures from Vancouver, BC
18
Feb
Hon’s Wun-Tun House (or better known as just Hon’s) is noted for it’s Chinese “comfort food”. The restaurant serves primarily cantonese style food and has been a favourite chinese restaurant in Vancouver for many years. Hons is well regarded for its wonton and noodle dishes, pot sticker dumplings (fried or steamed), and barbecued beef. More than 300 dishes are featured on the extensive menu!
17
Feb
To the Chinese, cakes are normally steamed rather than baked. Today, I steamed a very simple Chinese sponge cake made primarily from eggs. Total time taken to prepare this cake is less than an hour with 25 minutes for steaming.
16
Feb
We found Bah Kut Teh instant noodles in the shops not too long ago. Although BKT is a common dish in Malaysia served with steamed rice but we have never come across a BKT flavoured instant noodles.
15
Feb
Arkensen does not normally like spicy food but he says that he only makes an exception for char koay toew. The char koay teow was good — we find that it is one of the best we could find in Vancouver. We ALWAYS order char koay teow when we eat at this food court. The char koay teow from the Curry King stall costs $5.50.
14
Feb
Unlike other airlines, America West offer hot food on their In-Flight Cafe menu. I ordered the Phoenix Philly which costs $5 USD each.
13
Feb
When I was in Malaysia, I remember that we line up to buy the dish from the hawkers even before they get a chance to setup their stalls. Good Nasi Lemak is hard to come by now in Vancouver. I love the sotongs (cuttlefish) and cangkerang (cockles) for side dish … sigh.
12
Feb
Today is Chap Goh Meh, which is the final day of the 15-day Chinese New Year celebration. A few of our friends from Malaysia and Singapore met together at Eric and Sabrina’s new home. We last met together last summer — it’s good to meet again to celebrate the Chinese New Year together.
11
Feb
The husband-wife owners of this outlet are Koreans. Since we were such regulars over the years, we get very good service from the owners — they give us real plates and cutlery instead of styrofoam and plastic ones!
10
Feb
Lo bak go (蘿蔔糕 lo bak go, èåœç³• luóbogÄo) are savory cakes are made from grated daikon radishes. The daikons are mixed with bits of dried shrimp and chinese sausages that are steamed and then cut into slices and pan-fried. Chinese people normally make Lo Bak Go in the Chinese New Year.
9
Feb
I prepared Korean Pancakes for a light dinner tonight. It is a batter with vegetables and meat. For meat, I used luncheon meat.
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