Ben went to look out for another BBQ place. The Parker Place BBQ is always busy with a long line. He decided to try out the roast pork from Kowloon…
The praise dance group at the Richmond United Church wound down for the year last week. I joined them for lunch for this occasion to celebrate the end of the session.
Our group occupied 3 tables as we had over 30 people. We were seated in the private room.
The good thing about this restaurant is that tea is free of charge as we had the VIP card.
Deep fried peanuts to nibble as we settled down at the table. We also got several saucers of the XO sauce.
Vicky ordered for our table as she is a regular to dim sum restaurants. We had two orders of the Steamed Truffle Shui Mai.
The above is one of the signature dish here, i.e. Truffle, Ginger and Kai Lan Egg White Fried Rice. (more…)
The praise dance at Richmond Chinese Alliance Church had the last session of praise dance last Friday. It will resume in February 2018.
All the participants were presented with a token of appreciation. It is a Christmas card made of a photo of the group.
We usually have some snacks after the practice, sponsored by the church.
For this meeting, Jessica, one of the participant made some Steamed Rice Cake with Red Bean (“Poot Jei Gou”) for the group. It is very kind of her. If you are interested on how to make it, chowtimes has the recipe here.
After snack, we continued with a review practice which is held at the last session of the month. The group (some of us) then adjourned to their regular dim sum restaurant, Royal Seafood Restaurant for lunch.
Thomas was in charged of the ordering. The above is the Free Range Chicken in Mustard Sauce. Beware that sometimes the mustard sauce can gives you a sting up the nose if you hit a piece with a good dose of it. (more…)
I attended the annual Christmas Party organized by Canada Praise Dance Association for the first time last Saturday.
The event was attended by 370 and represented by twenty over groups all over metro Vancouver.
The event was well organized by a lot of volunteers.
The event opens its door at 2:15pm while the actual program starts at 3:30pm.
Fruits and desserts were served while we wait for the program to start.
The desserts were mostly made by volunteers. The above jello was so pretty. (more…)
Ben and I attended the Remembrance Day Service in Richmond.
The service took place at the Cenotaph right in front of the City Hall.
After the service, Ben and I walked over to Sanbo Restaurant for lunch. Since it was still early for lunch hour, we had no problem getting a table. This place is usually busy at peak lunch or dinner hour.
We had hot Hong Kong style coffee and milk tea which came with our meal.
Ben ordered the Beef Tripe Lo Mien but he got the Hainanese Chicken Lo Mien. We thought the server made a mistake and we just did not bother to ask and just accept the food as we were not fussy people. (more…)
Ben and I took a long walk from our home to Richmond Public Market on a chilling morning.
We had lunch at the food court. Ben decided to have claypot rice.
We ordered the combo for two for CAD12.75, cash only. There is a wait time as they cook upon order. (more…)
Some of the praise dance group participants attended the following luncheon, including me.
The speaker is highly recommended by those who had heard his talk before. The talk at this luncheon is about happiness in work place. How many of you all are happy with what you are doing at work?
The ticket for this luncheon is CAD15 and held at the Continental Seafood Restaurant on Cambie Road, Richmond.
The luncheon started with a dim sum item, i.e. siu mai. (more…)
Emily celebrated her birthday with me, Dora and Lorna at Tin Tin Seafood Harbour Restaurant.
We had booked a table for 5:30PM. When we were there, there was no customer yet. So, we told the server we will returned half an hour later. We went to Yaohan to do some shopping first.
When we returned, the restaurant had some customers already but not too busy yet.
Lorna had the honour to do the ordering. The above is Seafood Lettuce Wrap. The iceberg lettuce was very fresh and crisp. The seafood filings were made with shrimps, scallop and vegetables like carrots and water chestnut which give it some crunch. (more…)