RSSArchive for January, 2011

Mamak Cafe Event

Updated: 4th July 2012; This restaurant had closed according to

The response was beyond everyone’s expectation.

When we put up an event for chowtimes readers, we thought it would be great if we could get 20 people to attend so that we can fill up the small dining area in Mamak Cafe. The response trickled in hour after hour and when we surpassed 20 people I sent an email to Charles asking him if I should stop accepting more. He wrote back saying “the more the better, the entire place can take 120 people”.

Charles is the man behind Mamak Cafe. He opened this new Malaysian eatery in Gastown and ran it with his wife, Julie. They were the same people who used to operate another Malaysian restaurant called Jonker Street in Yaletown.

Since Charles were confident, Suanne and I went on accepting requests. We began to get concern when the numbers went past 30. I wrote to Charles again and this time no response. I guess he was busy and not an email kind of person. I was concerned because the Mamak cafe is not a very big operation and I was worried that they may not be able to handle such a large group. We had organized an event in a small ramen place with 25 people before and it was quite chaotic when the kitchen was not able to handle the group fast enough and the quality of food suffered.

When the count passed 40, we desperately needed Charles to respond. He was not aware that we are reaching 50 requests and that is when Charles said we better stop at 50. Even though we posted the message that registration closed on chowtimes, at the end we had over 70 requests which we had to put some on standby.

We realized that this is not a simple event even with a dozen people. So, Suanne and I went a week before to meet Charles and his team of volunteers to sort out the logistics, the menu, the program. It became a full fledged project – I was not expecting that!


Thank goodness we had Ada and her friends helping with all the heavy lifting. That makes my work so much more lighter. I am just amazed with Ada … she totally surprised me what she did for the event. For her it had to be top quality work. She even thoughtfully put up a sign outside the restaurant to welcome the guests! I like the red chilli. :-)

The sign was needed actually and Ada had the hindsight to make it on her own. You see, Mamak Cafe is located in a place that you would least expect to find a Malaysian restaurant. Mamak Cafe is located inside a pub called Pub 340.


The week prior to the event, Charles were still deciding how to setup the dining area. Because of the large number of people, Charles had no choice but to take over part of the pub for the event. There was also the issue of having enough tables and chairs conducive for a sit down meal. I was worried (I worry about everything!) but Charles was cool.

When I showed up early on the day of the event, the place was all set. I was quite pleased with it considering that this is actually a pub.


Needless to say, Charles and Julie was super busy that morning. He was the main man whipping up all the food for 50 people. And it is no joke too that each of the menu items are individually and laboriously prepared.

That included flipping the roti canai dough above, grilling the satays, boiling the bak kut teh, cooking the rendang, simmering the curry chicken, preparing the acar, making the prawns sambal, steaming the coconut rice, frying the mee goreng, and pulling the teh tarik. It is not easy especially he had to do that for 50 people.

Charles was handling it very well under pressure. I popped into the kitchen once and see if I could help but seeing the kitchen hard at work, I thought I better stay out and let the man do his thing.


Ada even prepared a nice write-up of the event and the dishes of the courses of the event. I expected something word-processed and printed off a laser printer.

My jaws dropped when I saw the output … fully desktop published and printed in full color. Yeah … next time chowtimes have an event, I am going to see if I could get Ada to do this sort of stuff for me. LOL!

I think one of the reason for the good response was that it was a good deal given by Charles and Julie to chowtimes readers. Charles created a menu specifically for the event which he charges only $12. The menu are spread over 4 courses and includes: More on following page. Click here to continue reading

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Fried Magu Rice Vermicelli

With soup and chicken already on the menu, Joanna completes the meal with a carbohydrate dish. She made a Fried Magu Rice Vermicelli.

Joanna used a lot of chilis for this Fried Magu Rice Vermicelli. It was a little too spicy for some of the members but I love it.


  • 1 pack Magu rice vermicelli
  • 1/2 pound of beef
  • 2 red and green chilies
  • 5 cloves of garlic
  • 2-inch ginger
  • salt and soy sauce to taste

You can substitute the Magu Rice Vermicelli with any vermicelli, preferably from Jiang Xi.

Joanna is from the province of Jiang Xi. According to Joanna, the above vermicelli is produced in the Nancheng County, under Mountain Magu, the famous taoist mountain.

On the package:

It is said that after Fairy Maiden Ma became a fairy, she used the rice to make radiant silver thread rice flour noodles. Then Fairy Maiden Ma presented it to the mother of the King in the heaven, on her birthday. Ever since then, it has be contributed to the courts of different dynasty.

Magu rice flour noodles, are all made of Magu silver pearl rice, based on traditional craftsmanship. It is a green food. The product is pure white, tasty, soft but flexible, durably cooked and fit for being fried and coldly dressed with sauce.

Source: Joanna; Serves 4 to 6
More on following page. Click here to continue reading

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BBQ Chicken Drumsticks

BBQ Chicken Drumsticks are Joanna’s family favourite, especially in summer, when she will barbeque them on the grill outdoor.  In winter, these BBQ Chicken Drumsticks can be baked in the oven.

The BBQ Chicken Drumsticks has crispy skin and the cut up drumstick is very easy to eat.


  • drumsticks
  • chilly powder to taste
  • seasoned salt to taste
  • Montreal steak spice mix to taste
  • soy sauce to taste

Source: Joanna

More on following page. Click here to continue reading

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Pork Neck Bone with Corn Soup

In the Caring Place Community Kitchen, Joanna shared some very homey Chinese dishes.

The first recipe is a simple Pork Neck Bone with Corn Soup. You may use pork rib to make this soup for a meatier cut of meat. Pork neck bone is very cheap, 99 cents per pound.


  • 2 pounds pork neck bone
  • 4 corns, cut into chunks
  • 3 to 4 slices of ginger
  • 8 to 10 cups of water
  • salt to taste

Source: Joanna;  Serves 6 to 8

More on following page. Click here to continue reading

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Weekend Musings: Stuff

Just some food related stuff for your weekend browsing. Click for a closer look.

Source from a forum here.

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The Most Favourite Taiwanese Beef Noodle in Vancouver

I thought that the little poll I put up for the best Vietnamese restaurant in Richmond was fun (see poll at the bottom of the post here). In that post, I was root for the Green Lemongrass but as it stands now, Thai Son is leading Green Lemongrass by just a mere vote. These two restaurants is on a dead-heat and simply led by a vast margin over the other Vietnamese restaurants.

So I thought it would be fun to see what is everyone’s favouritest TAIWANESE BEEF NOODLES. I have put up a poll at the end of this post. I hope would you take a minute to select ALL (not just one) of your favourite Taiwanese Beef Noodle places.

I know there are other good Taiwanesese beef noodles restaurants in Vancouver but for simplicity sake, I will limit the poll to the ones below. There are a total of 15 that we had been to and blogged about. You can click on the pictures below if you want and it will bring you to the relevant post.

So vote away. Enjoy! [The poll is located at the bottom of the post after the jump]

Click here to show more Taiwanese Beef Noodles pictures and the poll

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The Award Winning Dishes of Chinese Restaurant Awards 2011

Some food porn here for you … pictures courtesy of the Chinese Restaurant Awards. These are the dishes of the Critics’ Choice Signature Dishes.


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[CRA 2011] Steamed Tilapia with Egg from Bing Sheng

Suanne and I met up with Novi and David for dinner. Novi has a blog. She doesn’t blog about food but I had been following her series on her month long vacation China. There are many travel blogs out there but for some reason I can just relate to her stories.

Novi’s blog is creatively called Novi On The Go. She doesn’t always blog about travel. Instead it is more of a blog of her creative projects. Every Thursday, she will blog about her trip.

If there is one place we want to visit this summer, it would be a trip to China. We are not sure if that is even going to happen because the boys doesn’t want to go to China. They want to go to Europe because they say they can’t speak Chinees. We are just trying to figure out what to do this summer. We did not go anywhere last year and so this year we are going to make it happen!

Regardless whether we are going to China or not, we wanted to meet up with Novi and David and hear first hand their adventures.


It was easy to pick a place to meet. Armed with the 2011 CRA Critic Choice list, it was just a matter of choosing a location convenient. We went to Bing Sheng and the object of the visit is the winning dish in the Fish category, the Steamed Tilapia with Egg.

Bing Sheng is located quite far from home. The restaurant is located on Renfrew on 2nd Ave in Vancouver. We had heard good things about this restaurant but had never been here before simply because of the distance from Richmond. So this was a good opportunity to come here.

Parking is not a problem here. Bing Sheng have their own underground car park. I drove directly to the underground parking but was confronted with a totally empty car park. I had half of mind of turning around and park on the street (which felt safer!) but we were already running late. We totally misjudged the distance and time taken to drive there. It was Friday at 6PM. Traffic was really heavy.


I was impressed with the interior of Bing Sheng. It has a nice traditional setting quite unlike many of the Chinese restaurants in Richmond which are more modern.

But we were also surprised that the restaurant was so quiet. I expected that they have more customer for Friday dinner but instead there were just 5 to 6 tables taken the whole evening we were there. Moreover, since Bing Sheng has just won an award winning dish I thought perhaps it would draw a bit more customers. So I was thinking how much impact would winning a CRA award have to a restaurant … like how many people would know or care? I would.


We were chatting the whole time we did not quite notice the service and all. I guess it was good because it was unobtrusive. We had everything we needed at the right time.

There were some mix up with the tea. We first ordered the Chrysanthemum and then seconds later we decided to change it to Jasmine. They brought both but I am not complaining. It was because I was totally unaware until Suanne told me.

What do I know about tea, right? For me, I only thought the teapot was really nice.

Oh, I can’t find the reference on the internet right now but if I have not confused myself here is some tips about Chinese tea for you. OK, I am sure you had been confronted many times in Chinese restaurant when asked what tea you want to have. So what do you normally order?

If you want to impress people, ask for Longjing or Dragon Well. Most restaurant will tell you they don’t have it and at that point you have to feign you are disappointed (shake your head side to side if you want to). After that you can ask for a cheaper tea. People who knows about tea will nod in approval with your choice of Dragon Well. Find out more about Dragon Well here. Yeah, this is the tea that dignitaries to China are served. It’s the best. Say that you learn this from chowtimes. Chowtimes learned this from Doesn’t Tazte Like Chicken. :-)


The above is the award wining dish – the Steamed Tilapia with Egg. It is amazing and … More on following page. Click here to continue reading

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