Dim Sum at Tak Heng Hot Pot Restaurant

Ben and I went for dim sum brunch after our morning walk at Steveston Village. Ben said it’s almost two years that he did not have dim sum after he accepted his short term assignment in Beijing. Time flies.


We went to Tak Heng Hot Pot Restaurant on Brown Gate. It serves hot pot at dinner and dim sum for breakfast and lunch; just like it’s predecessor HKYK Seafood Hot Pot Restaurant.


Dim sum is served from 8:30am to 3:00pm. There is a 10% discount on weekdays except holiday when bill before 11:00am.


All dim sum regardless of size is $3.75. The kitchen specialties range from $6.25 to $12.80 and available after 10:00am. You can click on the menu to have a larger view.


We had the above even before we placed our order on the order sheet. They are pan-fried chive dumplings which a server brought around to promote. They are really good with crispy bottom; crunchy prawn and full of chives flavour although a bit oily. I will get this again if I return.


The above Char Siew Baked Bun was another item brought around by the server. The bun was very soft while the filing was sweetish. Continue reading

Kobacha Soup

Michelle prepared a Kobacha Soup for the participants who helped to make all the baked goods for the Christmas Craft Fair.


The Kobacha Soup was really tasty with a hint of curry powder.


  • 1 Kobacha squash
  • 1 onion
  • salt and pepper to taste
  • melted butter or olive oil
  • 1 1/2 teaspoons to 1 tablespoon curry powder
  • 1 litre chicken or vegetable broth

Source: Michelle

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Banana Oat Chip Muffins

Michelle also shared another of her favourite muffin recipe, Banana Oat Chip Muffins for the South Arm Baked Goods Sale.


Mushy, blackened bananas from the freezer are always best for baking. Defrost them on the counter for a few hours ahead of time or microwave them for about a minute before baking.


  • 1 cup unbleached flour
  • 1 cup rolled oats (or quick oats)
  • 1/4 cup wheat bran
  • 1/4 cup flaxmeal
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla, optional
  • 3 bananas, mashed
  • up to 1 cup chocolate chips


Source: mintgreenapron.blogspot.com

Makes about 14 to 16 medium-sized muffins

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Crackled Gingersnaps

Another new addition to the South Arm Christmas Craft Fair baked goods sale is Crackled Gingersnaps.


If you like a thicker, more chewy cookie, leave it in a small ball; you don’t have to press it down with the bottom of a cup.


  • 2 1/2 cups unbleached flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 1/4 to 1/2 cup granulated sugar for coating


Makes 18 to 20 cookies

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Best Bran Muffins in South Arm Christmas Craft Fair Today

Today, South Arm Community Center is having it’s annual Christmas Craft Fair from 10am to 4pm. There are over 70 vendors registered for this fair.

As previous few years, the South Arm Older Adults helped to make baked goods for sale at the Christmas Craft Fair. The South Arm Community Center contributed CAD$250 for the ingredients and supplies for the baked good sales. All the proceed will go to the Richmond Food Bank.


The South Arm Older Adults baked cookies, muffins and brownies for the occasion.


One of cookies is the popular Chocolate Chip Coconut Oat Cookies which sold out quickly in last year’s event.


The South Arm Older Adults also baked 3 trays of the ever popular Decadent Brownies. Besides baked goods, there will be sale of sandwiches too. The baked good sale runs from 9am to 3pm or until sold out.


This year, Michelle added her Best Bran Muffins to the repertoire of the baked goods.


  • 3 cups wheat bran
  • 2 cups buttermilk (or substitute 2 tablespoons vinegar and enough milk to make 2 cups)
  • 3/4 cup to 1 cup dried cranberries or raisins
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 2 eggs
  • 1 1/4 cup unbleached flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda


You can substitute the dried fruit with any fruit that you like. If you use frozen berries, toss them with 1 tablespoon flour and add them right at the end so it does not colour the entire muffin.

Source: mintgreenapron.blogspot.com

Makes 24

Continue reading

KL Fall 2012: Kepong Hawkers Center

We took a cab from the hotel concierge from the hotel to Sri Damansara. It was expensive at RM60 (CAD20). We reckoned it will be difficult to flag down a cab during the after office hour traffic.


My father, my younger brother and my nieces brought us to have dinner at Kepong Hawkers Center. Ben had a tri-color iced milk tea.


I had a claypot chicken and salted fish rice for RM6 (CAD2).


Ben had a Fried Koay Teow with cockles for RM6 (CAD2). Continue reading

KL Fall 2012: Snacks

As we explored the neighbourhood, we stopped for a drink to quench our thirst in the 30 over degrees Celsius weather.


Soy milk with gula Melaka for RM1.30 (about CAD0.45). The gula Melaka gives it a very different taste than those soy milk we get in the supermarket in Vancouver.


We came across a fruit rojak street food cart and how can I pass this. Continue reading

KL Fall 2012: Pudu Wet Market

After lunch, Ben and I explored the surrounding neighbourhood by foot.


Ben grew up in this neighbourhood, Pudu. He pointed out to me the building above which he stayed during his childhood. He recalled watching the incident of 1969 from his apartment window. Now this neighbourhood is dominated by printing companies.


I bought a piece of fried yam to snack while exploring the neighbourhood.  It was RM1 (CAD0.35). It is filled with “nian gao” (Chinese New Year Cake).


We then ventured to the Pudu Wet Market. There are a lot of vendors selling pet fish here. Continue reading