It was a Thursday afternoon that Ben brought me to Szechuan Delicous Restaurant for lunch. He had taken the Friday off and he felt like having his favourite cuisine to celebrate the start of his long weekend.
He ordered his favourite appetizer, pork belly with garlic sauce. Underneath the pork belly is a pile of bean sprout.
I picked the second dish which was lamb with green onion served in a hot plate. It came sizzling hot. I like the caramelized onions and the lightly charred lamb at the bottom.
We enjoyed the dishes with steam rice. It was a good meal.
Szechuan Delicious accepts cash only.
Nanzaro had his fair share of eating adventure of his own. He was invited to the Wikia Community Connect U.S.A 2016 which took place at Wikia’s San Francisco office in August.
Here were some of his food adventure during his trip. The above was a shawarma dinner buffet at the wikia office.
Cheese cake from The Cheesecake Factory.
Brekkie. Continue reading
Here were some of Arkensen’s eating adventure during the summer. He went to Seattle for a week for the Dota 2 champion.
The above was his favourite brunch from the Metropolitan Market with loads of sausages, bacon and eggs.
This was a breakfast from The Eggs & Us.
This one was from The Lucky Diner.
A made to order pizza from Mod Pizza Ballard.
Arkensen did not take pictures of all his food as he often forget to do it before he starts eating.
My family went to Penang Delight Cafe for a Malaysian lunch on a weekend.
We arrived a few minutes before the opening time and waited for the open sign to be flipped over.
Obviously, we were their first customers of the day. One thing that Arkensen does not about the place is the seat which are wooden benches lined with cushion. He said the seating is not comfy.
Ben in-charged of ordering the food. The first item was Prawn Mee with mix noodles, i.e. it comes with vermicelli and oil noodle. Having mix noodles is common in Malaysia but Arkensen finds it odd. Continue reading
After lunch, we walked around the neighbourhood to look for a place for coffee. We walked up and down the street only to find Blenz and Starbucks. But Whitney would prefer something else.
We walked further and found Caffe Artigiano on Davie Street.
The place was small, with a few small round tables.
Angie bought us the coffee, thank you Angie. Continue reading
Whitney organized a gathering for Angie (seasaltwithfood.com), Polly and I in late October.
We went to The Flying Pig in Yaletown for the convenience of all.
Polly and I arrived early at 11:10AM. We were their first customers of the day.
The server brought some complimentary bread with butter while we waited for everyone to arrive.
Angie ordered a Chopped House Salad. It came in a big plate with free range chicken, tomatoes, cucumber, eggs, avocado, bacon and iceberg lettuce. She asked for a vinaigrette dressing instead of the ranch or blue cheese dressing on the menu. Continue reading
Ben and I had just watched an episode of Antony Bourdain Parts Unknown to Chengdu. It inspired us to go for Sichuan food for dinner.
Our initial plan was to go to Szechuan Delicious Restaurant across Richmond Center but it was closed that day. So, Ben decided to try Cheng Du Xiao Chi which is located in a small strip mall next Aberdeen Square (just before Aberdeen Square if you travel south to north on No.3 Road).
There is a small sign visible from No. 3 Road.
It was not too busy as we arrived before 6:00PM.
Picture menu is always good. Continue reading
Lorna shared a dessert soup recipe in the South Arm Multicultural Community Kitchen.
She shared the above Snow Fungus, Pear and Papaya Sweet Soup which is great for complexion and soothes your lungs. She did not come with a recipe, so, I’m sharing the exact amount of the ingredients she used in the kitchen. She made a big pot of the dessert soup that can feed an army.
- 6 dried snow fungus
- 5 pears, peel and remove core, cube
- 3 ripe medium papaya, peel, remove seeds and cube
- 15 to 20 red dates
- 1/2 cup of bitter and sweet almond
- 1 tub of fresh lily bulbs
- rock sugar to taste (we used 1 1/2 packages)
For this South Arm Community Kitchen, the participants shared their favourite recipe.
Junko shared a Japanese style Mah Poh Tofu served on germinated brown rice. Junko preferred germinated brown rice as it’s not as tough as regular brown rice and yet still has some chewiness to it.
- 1 package of smooth soft tofu, cubed
- 100 grams ground pork
- 3 stalks green onions, chopped
- 1 garlic clove, minced
- 1 inch ginger, minced
- 1 medium onion, chopped
- 1 tablespoon sesame oil
- 1/2 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon soy bean paste (or substitute with miso paste)
- 1/4 tablespoon sugar
- 1/2 teaspoon oyster sauce
- 1/2 cup water
- 1 teaspoon corn starch
Serves 2 (we made enough for 12)
We arrived back in Richmond past 7:00PM from the salmon tour. Lorna wanted to have dinner before returning home.
We went to the nearby Ironwood Plaza and settled for Vietnamese dinner.
Since Marian and I were not hungry yet, we ordered a couple of appetizers and a main dish to share. Spring Rolls were crunchy.
Green Papaya Salad was quite appetizing with a slightly tangy dressing. Lorna likes the crunchy crackers.
The Lemongrass Chicken on Rice was a big serving. We even had some leftover packed to go.
The restaurant was busy. Marian asked for some peanut sauce for the spring rolls but the server did not bring it. Marian asked for the peanut sauce because she was curious about the jars and jars of peanut butter she saw at the back of the kitchen when she visited their bathroom.