One Saigon Bistro on Hornby St., Vancouver

I was in downtown Vancouver attending a program. On the lunch break, I went out with two new friends to get a bite. One of them lives nearby and she volunteered to be our lunch guide.

She brought us to One Saigon Bistro on Hornby St. because she was having some tinkering in her throat and a bowl of hot noodle soup should be a good remedy.

We arrived during peak lunch hour. Luckily we were able to secure a table as a couple of customers were just about to leave. The restaurant was small with tight seating. Customers order their food and pay at the counter at the back of the seating area. Food will be deliver to your table.

Our guide had a bowl of wonton rice noodle soup. She commented that she had better pho than this. (more…)

Continue Reading

Angie's Malaysian on Edmonds St., Burnaby

Ben and I were in the New Westminster area to run some errand and he decided to bring me to Angie’s Malaysian Eatery for lunch as I have not been here before.

Angie’s Malaysian Eatery is a short walk from the Edmonds Community Center. There are some high rise constructions right across this street mall. I’m sure the future prospect will be good when the buildings are fully occupied.

We arrived at an empty restaurant at noon.

The cute thing about this restaurant is that their decoration include pictures of the menu, literally photo prints. They even handed a stack of them to us together with a one page menu.

We ordered the Seria Kolomee. This is one of the popular dish from Brunei as I overheard the conversation between the lady at the counter and a customer who came in for take out. It is a dry mixed flat noodle (meepoh) served with BBQ pork, fish cake, blanch green and fried shallots. (more…)

Continue Reading

Chef Cong Cong in the Pacific Plaza Foodcourt, Richmond

My family went to the Pacific Plaza Foodcourt for lunch on a Saturday afternoon.

Ben and I decided to share something from Chef Cong Cong which serves cuisine from Northern China.

We had the Tofu with Pork Innards Noodle Soup, price at CAD9.50. It has lung, intestines and tripe. I only ate the tofu and leave the rest for Ben to enjoy. He loves the gamey taste of the innards.

I also ordered a deep fried dough which was displayed on the counter with some Chinese donuts. The deep fried dough was quite oily when I used my fingers to tear it into smaller pieces for dunking into the broth. It has similar flavour like the savoury pancake from  Double Double Restaurant.  This is CAD2. This stall only accepts cash.
(more…)

Continue Reading

Zac.Zac Japanese Curry House on Robson St., Vancouver

Ben had to pick up his notebook from the downtown Microsoft office, so I tag along.

After picking up his notebook, we walked a bit but it was not a pleasant walk as it was raining. We decided to grab a bite as it’s at the peak of lunch hour. We went to the food court on the second level of H-Mart on Robson St.

A sidewalk sign near the entrance of H-Mart enticed us to eat here. The sign was about a Japanese Curry House by the name Zac.Zac.

Ben ordered the Deluxe Curry to share with me. From the first look, there was a lot of curry sauce. But, the sauce was just enough as there were a lot of rice underneath. The deep fried pork chop, prawn and potato patty were nicely done as they were not oily but crispy on the outside. (more…)

Continue Reading

Thai Creme Caramel

The dessert for the Thai theme kitchen at the South Arm Community Kitchen is a coconut milk based Creme Caramel.

This Thai Creme Caramel uses maple syrup as the caramel.
Ingredients

  • 1 cup coconut milk
  • 2 eggs
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla or 1/4 teaspoon pandan essence
  • 1/4 cup maple syrup
  • 1 pinch of salt
  • 1 teaspoon coconut oil (or other healthy oil)


Source: South Arm Community Kitchen
Makes 4
(more…)

Continue Reading

Shrimp in Yellow Curry

The main dish for the Thai theme kitchen made in the Richmond Community Kitchen is Shrimp in Yellow Curry.

You can use chicken for this recipe but make sure the chicken is properly cooked.

We served the shrimp in yellow curry with white basmati rice. You can check on how to cook the basmati rice here. The cooking time may be less white basmati rice than the brown basmati rice.
Ingredients

  • 2 tablespoons peanut or vegetable oil
  • 1 cup minced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 red pepper, cut into strips
  • 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
  • 1 tablespoon curry powder, or to taste
  • 1 cup fresh or canned coconut milk
  • 1 1/2 to 2 pounds medium-to-large shrimp, peeled (we used frozen cooked shrimp that has been defrosted and pad dry)
  • salt and freshly ground black pepper to taste
  • 2 tablespoons nam pla (fish sauce), or to taste
  • 1/4 cup chopped cilantro or mint leave
  • 1/4 cup unsalted peanut


Source: this recipe is adapted from New York times cooking
(more…)

Continue Reading
  • 1
  • 2
Close Menu