Yah Yah Ya Ramen, Capstan Way, Richmond

Ben and I went out for lunch on a Saturday afternoon by ourselves again. We decided to give Yah Yah Ya Ramen another try. The last time we wanted to dine here, there was a line and the boys did not want to wait.

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Yah Yah Ya Ramen is a relatively new ramen restaurant is Richmond. From the Chinese characters, the name of the restaurant literally means family.

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When we arrived, there were several people at the waiting area. So, we expected to wait. But when we told the server, there was only the two of us, we got a table immediately. Perhaps, the poeple who were waiting were in larger group and needed a big table. We were lucky.

The seating is tight and the table is quite small.

Like most Japanese restaurants, the servers greeted customers when they come in and leave the restaurants. So, it’s a bit loud.

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The menu is just a two page menu. You can click on them to have a larger view.

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Ben ordered the Spicy Miso Ramen for $10.50. He opted for hard noodle, heavy taste and less oil (I think). Continue reading

NU Shanghainese Bistro on McKim Way, Richmond

Marian suggested to meet up on Thanksgiving Day. So, I made a couple of calls to Lorna and Emily to see if they can join in. At the end, only Lorna, me and Marian can make it for dinner.

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Lorna suggested to meet at NU Shanghainese Bistro, a relatively new restaurant. We arrived at 6PM and we had to wait for 30 minutes for a table. According to Lorna, this restaurant does not take reservation for a party less than 5.

On this day, there were quite a number of big parties. Perhaps, it’s because it’s Thanksgiving Day.

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The decor is simple and quite classy.

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We love the menu which is loaded with photos; just like those we find in Beijing.

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Tea was served with a warmer, nice. The teapot is quite heavy and it’s cutleries were embossed with the restaurant’s logo. According to Lorna, that Chinese character meant praise.

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We ordered a few appetizers to start with. Marian picked black fungus which is also one of my favourite dish to order. The dish is slightly vinegarish and served cold as most Chinese appetizers are served. This is $7.95. Continue reading

Spiced Apple Bars

For dessert, Michelle shared a Spiced Apple Bars from the Joy of Cooking in the South Arm Older Adults Community Kitchen.

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Fall is the season for apples. If you can get organic apples, leave the peel on the apples as you grate them for additional fiber. You can reduce the sugar by about half but it will result in a less firm bar that is still delicious, but must be refrigerated.

Ingredients

  • 3/4 cup unsalted butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 2/3 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 2 1/2 cups grated apples (approximately 5 apples)
  • 1 1/2 cups raisins

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Source: this recipe is adapted from Joy of Cooking: Cookies

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Baked Penne with Cauliflower and Cheese

The main dish for this South Arm Older Adults Community Kitchen is Baked Penne with Cauliflower and Cheese.

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The cream sauce for this baked penne recipe is made with cauliflower. It’s a great way to incorporate vegetables in dishes for picky eaters.

Ingredients

  • 4 cups 1.5 inch cauliflower florets (about 1 pound from 1/2 head)
  • 1 medium onion, sliced
  • 2 cloves garlic, peeled
  • Fine sea salt or table salt
  • 12 oz. dried penne
  • 2 cups 1% milk
  • 1 teaspoon dry mustard
  • freshly ground black pepper
  • 2 teaspoons chopped fresh thyme
  • 2 oz. coarsely grated sharp white Cheddar (about 1/2 cup)
  • 1.5 oz. finely grated Parmigiano-Reggiano (1.5 cups using a grater)

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Source: from Fine Cooking Online

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Red Cabbage Salad with Dates and Mandarin Oranges

The theme for this South Arm Older Adults Community Kitchen is to incorporate more vegetables and fruits into our diets.

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The dates adds sweetness to the salad while the Mandarin oranges add juiciness to it. The original recipe uses Kumquat but since Michelle could not find them in the groceries store, she replaced it with Mandarin oranges. Kumquat will gives it a more citrusy taste as you consumed the peel too.

Ingredients

  • 1 tablespoon red vinegar
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 4 tablespoons olive oil
  • 2 tablespoons Greek yogurt or heavy cream
  • 1 small red cabbage
  • 4 dates (medjool are great) or a handful of raisins
  • 4 kumquats or orange segments
  • handful of minced parsley

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Source: this recipe is adapted from The Art of Simple Food II

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How to Boost Your Intake of Fruit and Veggies

Michelle, the facilitator of the South Arm Older Adults Community Kitchen shared the following tips on how to boost your intake of fruit and veggies in the recent session.

  • Grate carrot or beet into your salad
  • Add dried fruit, like raisins or dried cranberries to salads
  • Make a smoothie with fruit and veg!
  • Have cut up veggies in the fridge to snack on like baby carrots
  • Have a fruit salad prepared ahead of time to have for dessert with yogurt if desired
  • Add sliced fresh fruit to oatmeal or cereal
  • Add cut up sauteed vegetables to omelettes or scrambled eggs (e.g. mushrooms, spinach, onion, zucchini)
  • Add blueberries or diced banana to pancake batter
  • Make soup with whatever vegetables you have in your fridge and cook in a broth with or without pasta or rice
  • Make mini pizzas out of English Muffins or Pitas and load on the veggies
  • Have a stirfry and use up fresh or frozen veg and serve over rice (e.g. peas, beans, carrots, onions, broccoli, etc); Asian likes to stir fry greens like bok choy, A choy, choy sum, water spinach, etc.
  • Throw in grated or chopped vegetables into prepared pasta sauces (chopped spinach, grated zucchini, grated carrots, etc.)

Here is a food guide on serving of vegetables or fruit

Adults 51+ need 7 servings of vegetables or fruit a day

1 serving is equivalent to:

  • size of a tennis ball for fresh vegetable or fruit
  • 1/2 cup (125ml) of raw or cooked vegetables or fruits or roughly the size of a hockey puck
  • 1 cup (250ml) of leafy vegetables or salad or roughly the size of a baseball
  • 1/4 cup (60ml) of dried fruit, or roughly the size of two golf balls
  • 1/2 cup (125ml) of 100% vegetable or fruit juice

A general guide line for a meal is:

  • 1/2 of the plate to be filled with vegetables
  • 1/4 of the plate for grains
  • 1/4 of the plate for meat

Continue reading

Yummy Yummy in Parker Place Foodcourt

Ben and I went for breakfast on a Sunday morning. Ben gave me a choice of McDonalds or Lido. I picked Lido as I would prefer a hot pineapple bun over a cold muffin. I like sweet stuff for breakfast. Ben prefers savoury breakfast.

When we arrived at Lido, we were surprised that the parking lot was so empty. Lido was locked up; the door handle was covered with a basket. I went down to look at all the notices on the door and found out that Lido is closed from Oct 14th to 31st for renovation.

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So, I suggested to go to Parker Place food court which is just nearby. A few of the stalls were opened at this early hour. We settled with Yummy Yummy for our breakfast.

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All the breakfast selection comes with a drink. Both of us opted for hot milk tea. All the above for $8.50. Continue reading

The Soup House on Victoria Dr., Vancouver

It’s another weekend that the boy ditched us. They would rather stay home and make their own lunch.

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Without the boys, we decided to drive further for lunch. The boys always protest when we tell them we will look for a place to eat outside of Richmond. Ben drove along Victoria Dr. which has a lot of restaurants. We decided to try The Soup House as the weather is getting colder these days.

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We were greeted by a huge soup pot at the entrance.

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We were there before noon and the place was packed in no time.

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We ordered a Herbal Chicken Soup to share. It came in a small clay soup pot. I think it is meant for single serving. It is $5.95. It’s a clear soup with clean tasting. I supposed they used old chicken to make the soup because the meat was really tough. Continue reading

Smart N Save Cafe, River Road, Richmond

Ben noticed a newspaper clipping on Smart N Save Cafe while we were paying for our groceries when shopping at Smart N Save at Lansdowne Mall. It is interesting that a groceries store owner ventured into restaurant business.

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We decided to go for lunch at Smart N Save Cafe during Ben’s vacation day off on a week day. Smart N Save Cafe is located in the Vancouver Industrial Park Richmond at 7080 River Road, a very unlikely place for a restaurant. It is on the second floor where you can see a lighted red open sign on the photo above.

The restaurant does have a good view of the Fraser River though from it’s location.

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The restaurant closes early at 6PM.

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We were there before noon and there were just a couple of tables taken. It was almost full house when we left.

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The menu is not big, mostly snack items, noodles and dessert. You can click on the menu to have a larger view.

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The interesting thing about this restaurant is that it’s ordering system is high tech. We were given a QR code when we sat down. The server told us that we can place our order using our smart phone with a QR code reader like WeChat.  Unfortunately, Ben does not have such app on his cell phone. So, the server has to take our order manually.

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Ben ordered their house combo for $9.95. It came with a breaded Pork Chop which was deep fried to crispy and a bowl of steamed rice. Continue reading