Comments on: Lido Restaurant in Richmond http://chowtimes.com/2008/01/14/lido-restaurant-in-richmond/ Suanne and Ben's Food and Travel Adventures from Vancouver, BC Mon, 06 Oct 2008 17:11:14 +0000 http://wordpress.org/?v=2.6.2 By: Ben http://chowtimes.com/2008/01/14/lido-restaurant-in-richmond/#comment-19323 Ben Tue, 12 Aug 2008 06:09:31 +0000 http://chowtimes.26miler.com/2008/01/14/lido-restaurant-in-richmond/#comment-19323 Hey Erick: You went to Lido yesterday? Spooky! We almost went to Lido for lunch yesterday. Next time you're in Vancouver and you have time, give me a shout. Glad you enjoyed Lido. Ben Hey Erick: You went to Lido yesterday? Spooky! We almost went to Lido for lunch yesterday. Next time you’re in Vancouver and you have time, give me a shout. Glad you enjoyed Lido.
Ben

]]> By: Erick http://chowtimes.com/2008/01/14/lido-restaurant-in-richmond/#comment-19315 Erick Mon, 11 Aug 2008 22:54:55 +0000 http://chowtimes.26miler.com/2008/01/14/lido-restaurant-in-richmond/#comment-19315 Ben, Just went to Lido yesterday and I have to agree with the Pineapple Buns. They were HOT and fresh from the oven. They are not doughy like other places and quite light. We ordered those buns as soon as we placed our order so they did come later in our meal. We thought they forgot about them ;-). I didn't know we had to order them separately before we were seated. As to the food, I am picky with my HK Style Milk Tea so Lido's was one of the best I've had in recent memory. Their food was good too, except my wife didn't care for her soup noodles. We ordered the Satay Beef Chow Mein and the order was HUGE for $9.15 which included the tea. Service is non-existent, but I'm willing to forgive for their Pineapple buns! Delicious! Ben,

Just went to Lido yesterday and I have to agree with the Pineapple Buns. They were HOT and fresh from the oven. They are not doughy like other places and quite light. We ordered those buns as soon as we placed our order so they did come later in our meal. We thought they forgot about them ;-). I didn’t know we had to order them separately before we were seated.

As to the food, I am picky with my HK Style Milk Tea so Lido’s was one of the best I’ve had in recent memory. Their food was good too, except my wife didn’t care for her soup noodles. We ordered the Satay Beef Chow Mein and the order was HUGE for $9.15 which included the tea. Service is non-existent, but I’m willing to forgive for their Pineapple buns! Delicious!

]]> By: Tiffanie http://chowtimes.com/2008/01/14/lido-restaurant-in-richmond/#comment-698 Tiffanie Thu, 17 Jan 2008 19:10:02 +0000 http://chowtimes.26miler.com/2008/01/14/lido-restaurant-in-richmond/#comment-698 1) Yeah, go to "Excellent Tofu" right beside them. That's where I/we go for tofu pudding (dou hua). 2) HK Style Milk Tea. I think they use Ceylon Tea. You have to brew it really, really, really, really strong. Then add sugar syrup (melt equal parts sugar & water) and evaporated milk (not condensed) to taste. 3) Pineapple buns are my favorite! So theirs is the "best", eh? Hmmm.... Might have to try it out. But man, pre-ordering! Hehe... 1) Yeah, go to “Excellent Tofu” right beside them. That’s where I/we go for tofu pudding (dou hua).

2) HK Style Milk Tea. I think they use Ceylon Tea. You have to brew it really, really, really, really strong. Then add sugar syrup (melt equal parts sugar & water) and evaporated milk (not condensed) to taste.

3) Pineapple buns are my favorite! So theirs is the “best”, eh? Hmmm…. Might have to try it out. But man, pre-ordering! Hehe…

]]> By: Kelvin http://chowtimes.com/2008/01/14/lido-restaurant-in-richmond/#comment-697 Kelvin Tue, 15 Jan 2008 21:15:24 +0000 http://chowtimes.26miler.com/2008/01/14/lido-restaurant-in-richmond/#comment-697 milk tea usually uses loose leaves that gently boils so it's really really strong, you also use the evaporated milk, not the type used for vietnamese coffee. pineapple bun can have pineapple in the topping, i have a recipe for the topping that uses crushed pineapples and flour and stuff, the topping can also be used on the baked tapioca pudding milk tea usually uses loose leaves that gently boils so it’s really really strong, you also use the evaporated milk, not the type used for vietnamese coffee. pineapple bun can have pineapple in the topping, i have a recipe for the topping that uses crushed pineapples and flour and stuff, the topping can also be used on the baked tapioca pudding

]]> By: Rachel http://chowtimes.com/2008/01/14/lido-restaurant-in-richmond/#comment-696 Rachel Tue, 15 Jan 2008 13:39:58 +0000 http://chowtimes.26miler.com/2008/01/14/lido-restaurant-in-richmond/#comment-696 Ben, walk to the shop beside Telus - Excellent Tofu & Snack Ltd. Their tofu pudding is good. I prefer this than the one at Richmond Centre. A few shop away is a bakery shop - Regent Bakery. Their egg tarts are yummy! Ben, walk to the shop beside Telus - Excellent Tofu & Snack Ltd. Their tofu pudding is good. I prefer this than the one at Richmond Centre.
A few shop away is a bakery shop - Regent Bakery. Their egg tarts are yummy!

]]> By: Chris http://chowtimes.com/2008/01/14/lido-restaurant-in-richmond/#comment-695 Chris Mon, 14 Jan 2008 20:36:33 +0000 http://chowtimes.26miler.com/2008/01/14/lido-restaurant-in-richmond/#comment-695 The secret to the tea is loose tea leaves(no bags). Sometimes u can find a pkg of "tai-pai-dong" tea leaves or Brooke brand works great too. Let it steep etc, and use Carnation milk. Even then, nothing like going into a restaurant and getting served! The secret to the tea is loose tea leaves(no bags). Sometimes u can find a pkg of “tai-pai-dong” tea leaves or Brooke brand works great too. Let it steep etc, and use Carnation milk. Even then, nothing like going into a restaurant and getting served!

]]> By: Shannon http://chowtimes.com/2008/01/14/lido-restaurant-in-richmond/#comment-694 Shannon Mon, 14 Jan 2008 15:07:32 +0000 http://chowtimes.26miler.com/2008/01/14/lido-restaurant-in-richmond/#comment-694 Hi Ben, My name is Shannon and I'm the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com. And I just wanted to also say your photos are beautiful. Keep up the fantastic work!!! =) Cheers! Shannon Eliot Editorial Assistant, Foodbuzz.com shannon@foodbuzz.com Hi Ben,

My name is Shannon and I’m the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

And I just wanted to also say your photos are beautiful. Keep up the fantastic work!!! =)

Cheers!

Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com

]]> By: erin http://chowtimes.com/2008/01/14/lido-restaurant-in-richmond/#comment-693 erin Mon, 14 Jan 2008 09:01:00 +0000 http://chowtimes.26miler.com/2008/01/14/lido-restaurant-in-richmond/#comment-693 as far as i'm concerned, the secret to a HK style milk tea is just incredibly cheap tea, sugar, and condensed milk as opposed to regular milk. as far as i’m concerned, the secret to a HK style milk tea is just incredibly cheap tea, sugar, and condensed milk as opposed to regular milk.

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