After our walk at Queen Elizabeth Park, we went for breakfast.
We came upon King’s Chinese Cuisine as we turned out to Main Street. So, we had dim sum here.
The place was quite busy. We waited quite a while before our orders arrived. The above was Steamed Custard & Egg Yolk Buns. I like the sweet and savory taste of the filings. Regular dim sum (big, medium and small) is $3.38.
Just be careful biting into them as the filings can be very hot. Continue reading
Ben had a workshop to attend in the evening in downtown. Coincidentally, it was on the day of the Tour de Gastown. I went downtown with him via the Canada Line to catch a glimpse of the bicycle race. I enjoyed watching the Tour de France in July as I love to see the scenery and the historical buildings along the way.
It’s my first time to watch our own Vancouver bicycle race.
The thing about the Tour de Gastown is the riders just go round and round gas town.
The best seat at a restaurant over looking the route of the Tour de Gastown.
It’s very difficult to get a good shot as the riders were riding past so fast. Continue reading
Nanzaro participated in the BMO Marathon for the second time.
The start of the race was adjacent to the Queen Elizabeth Park. After seeing him off the run, Ben and I had our morning walk at the Queen Elizabeth Park.
Queen Elizabeth Park puts on a new look in spring. Here are some of the views in QE Park.
A pair of Canadian geese swimming in a pond.
Flowers blooming gloriously in the sun. Continue reading
Ben brought home a Bieninstitch from Breka Bakery & Cafe one day.
It was a huge cake.
Bienistich is a German dessert. It is made of sweet yeast dough with a baked on topping of caramelized almonds. This is filled with a cream.
On a weekend morning, Ben and I went for a walk in the International Buddhist Temple in Richmond. The temple has a serene garden.
Here were some photos from the garden.
A large water vessel. Continue reading
Ben and I visited the Richmond Summer Night Market on Vulcan Way on the first day it opened in 2017.
The entrance in lined with colourful artificial giant flowers.
Since we were there early and the day is getting longer, the lanterns lighting were not visible.
We did hang around until sunset to take the above photo. Continue reading
The RCEFC Praise Dance Group ended in April 2017 due to some contract issue between the church and the Praise Dance Association.
The praise dance group had a farewell dim sum on the following Thursday at Royal Seafood Restaurant. Royal Seafood Restaurant offers 20% discount and free tea from Monday to Friday, except holiday for orders pay by 11:00AM.
This is what we had. The above is Baked Portuguese Sauce Seafood Pie. The pie shell was flaky. This is under Special Price at $6.50.
Beef Rice Roll (Large @ $5.95). Continue reading
Ben decided to go for the 4th July Fireworks this year. He said at least we watched it once in our life time. We were surprised that there was only 10 to 15 minutes wait at the border crossing. We left home about 10:00AM to have a brunch at Happy Day Restaurant before we proceeded with our day trip.
We stopped at a few places to do some shopping and to pass time. We ended up having dinner at V Star Buffet. We wanted something substantial for the long wait and drive home.
Here are some of the buffet items. Seafood on ice.
Deep fried seafood. Continue reading
The South Arm Community Kitchen made a Hawaiian Coconut Pudding for dessert.
The addition of shredded coconut and chopped walnuts added a nice crunchy texture to the smooth pudding.
- 2 cups coconut milk
- 1 cup whole milk
- 5 tablespoons sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon vanilla extract
- shredded coconut and chopped walnut (optional)
Source: South Arm Community Kitchen
Minoo shared the following food safety tips at the end of the kitchen.
The menu for the South Arm Community Kitchen in this session include a salad, a chicken dish and a dessert.
We made a Green Bean Salad which is great for potluck.
We served the salad with some sticky chicken thighs baked in the oven. You can view the recipe of the Sticky Chicken Thighs here.
- 10 cups green beans, trimmed and cut into 1-inch length
- 1 red onion, thinly sliced
- 2 large tomatoes, cubed
- 2 cloves garlic, minced
- 2 eggs, hard boiled
- 2 tablespoons apple cider vinegar (or wine vinegar)
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Source: South Arm Community Kitchen