One of the things that Suanne and I like to do is to go for walks. Actually, I like to go for a run but Suanne, she refuses to run. She is a walker not a runner, she said.
She would always ask me to just run ahead but it’s no shiok (defined here) running alone. I am just too chatty to enjoy running alone. So I am forced to walk.
But when she walks, she is very atas (defined here) with me. She is always “si beh actsy” because she walks fast-fast. And I hate walking fast. Either I run or I stroll.
Our favourite walk is around the Steveston area. We would usually drive to the Britannia Heritage Shipyard, park there and then walk west ward to the Garry Point Park. And if we want to we would turn north and walk along the Richmond Dykes.
That route is just perfect. It is not monotonous. We even walk past Steveston Village just in case we want to grab a bite. Or even to buy fresh fish from the docks. Or just people watching. Actually more of tourist watching than people watching.
Oh as you can see from the pictures above, they were taken two months ago. Just goes to show how far back my blogging had been these days.
After the walk, we decided to go get some food for our lunchner (lunchner is just another name for dinch). The boys were not at home that weekend. It was one of those lazy slow weekends when we decided to take it easy and eat simply. No sit down dinner. Just buy something simple and eat at home in front of the TV.
We don’t go to the Richmond Centre a lot these days. During pre-chowtimes days, we hang out a lot here. We would have lunch quite a bit at the food court.
This time we are back because we wanted to blog about two things … pancit and siu yook from the Butcher’s Best restaurant. Butcher’s Best is located at the section of the Richmond Centre where Pearl Castle and McDonalds is.
Because of the location, Butcher’s Best is the prettiest looking Siu Yook shop around. They are perhaps the prettiest and cleanest looking Siu Yook shop in the whole of Lower Mainland.
Gosh … it had been a while since I used the word Lower Mainland. No one seems to use those words to describe Metro Vancouver these days.
I was actually quite surprised to see that they have quite a lot of customers. Well, HK BBQ Master and Parker Place would still be a lot busier but there are often customers here too.
The owner is Chinese and spoke Cantonese to us. His helper is sometimes a Filipino lady who is quite pushy, if you ask me.
If you notice … the Siu Yook on the right. They roast the Siu Yook by the slab.
The first thing we wanted to buy here is their pancit which is a Filipino Chinese fried noodles. Here is the odd thing. I had been here four times since someone commented on chowtimes (I can’t remember who now) that they have the best pancit in town. Out of the four times, I had only managed to get it ONCE. At other times, they either did not make it for that day or they had run out of it.
The pancit is made by the Filipino helper. It was indeed very good. When we went back this time with the camera, they did not make it. I asked the Filipino helper if she had run out again. Know how she answered me? “Tomorrow, tomorrow”. The way she said it I was not sure if she meant it or not.
Oh I did some quick research about pancit. It seems like there are 29 types of pancits described in Wikipedia. Look at this!
- Pancit Alanganin
- Pancit Alahoy
- Pancit Batchoy
- Pancit Bato is indigenuous to the Bicol Region; especially the town of Bato in Camarines Sur.
- Pancit Bihon Guisado
- Pancit Bihongundoy
- Pancit Cabagan
- Pancit Canton
- Pancit Canton Ilonggo
- Pancit Chami(Lucena City,Quezon)
- Pancit Estacion (Tanza, Cavite)
- Pancit Habhab (Lucban, Quezon)
- Pancit Kilawin (a variety pancit originated from Rosario, Cavite. In lieu of pancit noodles, shredded unripe papaya fruit is used cooked with vinegar and fish. Usually partnered with Dinuguan dish)
- Pancit Lomi
- Pancit Lucban
- Pancit Luglug
- Pancit Malabon
- Pancit Mami (round egg noodles)
- Pancit Miki (round egg noodles)
- Pancit Míki-Bíhon Guisado (round egg noodles + bihon)
- Pancit Olongapo (Pancit Miki with ‘Sarsa’ sauce. Miki cooked in tradition added with sarsa a thickened chicken and pork broth, darkened a little witn soy sauce of choice)
- Pancit Molo (a bit of a misnomer, it is Filipino wanton soup without noodles contrary to what the name might suggest)
- Pancit Moròng
- Pancit Palabok
- Pancit Pula (variation of Pancit Miki from Batangas City)
- Pancit Sotanghon
- Pansit Sabaw (Pansit Miki with soup)
- Pansit Tuguegarao or Batil Patong
- Pansit Sinanta (also from Tuguegarao, consists of flat egg noodles, bihon, clams and chicken, with broth colored with annatto)
So without the pancit, we just got the poor substitute above.
As a matter of fact, the fourth trip there was just today after work. I wanted to go get it so that I could have a picture of their pancit to show you. Nope, no luck today. Maybe “tomorrow, tomorrow”?
We had always asked for “Mm Oi Guat” (no bones) and “Sau Dit” (leaner meat) when we buy siu yook. When we asked for “Mm Oi Guat” and “Sau Dit”, the owner asked us why we did not want bones. He insisted that the best part of his Siu Yook is the part with bones while pointing with his cleaver to the section on the slab.
“OK” we said. For once, we will just let him cut the section he recommended. Actually, I think he saw me taking pictures of his shop while I was outside and perhaps that is why he was so helpful in recommending the choice section.
Look at this, baby!
This was a delightful piece of meat. I just love the layers of fat and lean meat. It was juicy and moist. The lowest layer is dry and chewy but the rest of it is just pure perfection.
The skin is slightly candied. Crispy but a bit chewier in parts.
Yeah, I think this is worth buying next time.
But between this one and HK BBQ Master, I still think HK BBQ Master has the edge, a slight edge. Parker Place’s Siu Yook is different as they roast the entire pig.