Ben brought Arkensen to Metrotown for dinner to show him the Pokemon Go hot spot. It was unbelievable to see so many people at one spot playing the game.
We walked across the hot spot to have dinner at Dae Ji Cutlet House. It is a relatively new restaurant.
The menu is not too big and some pictures of food is always good.
The typical setting of a Korean restaurant, ice water in a bottle and plastic cups, practical.
Ben ordered the Garlic Pork Cutlet to share with me. The pork cutlet is served with garlic spicy gravy, salad and rice. Continue reading
Ben and I went to Crystal Mall for an early lunch after a long walk in Central Park.
The Crystal Mall Foodcourt is a really busy place at lunch time. It’s a good thing that we were there early. Ben recommended me to try food from Chao Shou Wang because he found a noodle that resembles something he really enjoy during his stay in Beijing.
The House Hot Noodle is a dry mix noodle with Sichuan seasoning. We like the peanuts which add a crunchy texture to the noodle. It was quite spicy even though we just ask for medium spicy.
Ben wanted the Wonton with Chicken Giblets as he thought it is the Wonton in Spicy Sauce (Chao Shou wonton). He was also enticed by the chicken giblets in it. Apparently, this came in a broth. It came with a generous amount of wonton in it. Like the above, medium spicy was quite spicy. This is $8.75.
With all the above spicy food, just beware that there will be some pain with plumbing issue the next day.
To cool down the heat, we shared a Durian Tapioca Icy from Cherry Tea Icy Bar. It is $6.00. There were some durian flesh topping the icy.
Polly and I met up for an early dinner while Ben was away on his business trip. She has two hours to spare while waiting to pick her daughters up from tuition.
Noodle’s Tao is located in a strip mall across the Real Canadian Superstore on No.3 Road.
Chili sauce, soya sauce and vinegar are the typical condiments in a Chinese restaurant.
There is a buffet of ingredients near the entrance. These are the ingredients for the Mala Xiangguo but we did not have it. I do not think that they are really food safe because they in the open (not covered). Continue reading
It’s another dinner before dropping Ben off at the airport for his monthly business trip. Ben decided to go to Union Square for dinner.
Apparently, there is not many restaurants in Union Square which the boys like. We finally settled with Yah-Yah-Ya Ramen. Customers register themselves on a registration sheet at the entrance like most Japanese restaurants practice. It was full house when we were there, so we waited like 15 minutes for a table.
Ben ordered the large Spicy Miso Ramen to share with me. The serving was really big and quite spicy too. We opted regular for the ramen hardness, broth strength and oiliness.
I ordered the Chashu Set to go with Ben’s order. The chashu was very soft and the mayonnaise adds sweetness to it. Continue reading
Ben and I went out for our morning walk around 10AM on a Saturday morning. Ben was craving for some wonton noodle.
There is not many places that is open before 11AM for lunch. We started our walk from the Lansdowne Mall. We went to check out Tsim Chai but it only opens at 11:00AM. We then walk over to Alexandra Road. At that time, Max Noodle is still not open yet. So, we kept walking along Alexandra Road and came back to Max Noodle about 11:15Am and it’s almost full house already.
Ben ordered the Wonton with “Suey Gow” (dumpling) Lo-Mien. The soup came in a separate bowl. The lo-mien here is plain looking but they are flavoured. Some other places flavoured their lo-mien with oyster sauce. Ben likes the serving size here which is just right for him. Continue reading
A few family friends gathered for a picnic in summer. We had such picnic for many years.
This year, we had the picnic at Derby Reach Regional Park. The picnic spot is at the Edgewater Bar. Derby Reach is a large park. One of the family who attended the picnic brought their bicycles and did the 12km trail ride to Fort Langley.
Ben and I were there about 12:30PM and we were the first family to arrive. Fortunately, we were able to find a picnic table under shades.
The picnic area is just steps away from the rocky beach of the Fraser River. A train track is located across the river and during our stay, at least four or five trains passed by. There is a camping area just beyond trees at the right end of this spot.
This group of friends are mostly ex Malaysian or Singaporean. So, the food that we brought were mostly south east Asian style. I made curry chicken. Continue reading
Ben, Nanzaro and I went to Burnaby for dinner on the eve of Canada Day. Ben was on holiday mood already for the long weekend.
We went to this new Cheng Du Spicy Restaurant on Kingsway. There is another one in Richmond on Alexandra Road which I had blogged here.
The place was pretty quiet when we were there around 6PM.
The menu is not big, with a few photos of food on it.
Complimentary appetizer of spicy cabbage. Nanzaro did not try any of this. Continue reading
The South Arm Community Kitchen served the Zucchini Feta Fritters with Swiss Chard Tzatziki.
- 1 cup finely chopped Swiss Chard leaves (ribs removed)
- 2 garlic cloves, minced
- 1/4 teaspoons salt
- 1 cup plain yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- a dash of cayenne and cumin
Source: South Arm Community Kitchen
This is another recipe which utilizes the zucchini donated by the Richmond Sharing Farm.
The Zucchini Feta Fritters are fried to crispy on the outside. It’s a good way to sneak vegetables to fussy kids.
- 1 pound shredded zucchini
- 1/2 cup feta cheese crumbles
- 1/2 cup chopped dill and parsley
- 1 small jalapeno pepper, finely diced
- 1 egg
- 1/4 cup flour (or more)
- salt, pepper and cumin to taste
Source: this recipe adapted from Cooktoria
With the Swiss Chard donated by the Richmond Sharing Farm, the South Arm Community Kitchen made a Sweet and Savory Stir Fried Swiss Chard.
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 4 teaspoons sugar
- 1 tablespoon cider vinegar
- 1 1/2 cups chicken broth
- 4 cups stemmed, chopped, rinsed Swiss Chard
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
- salt and pepper to taste
P/S: You can substitute the Swiss Chard with Kale
Source: South Arm Community Kitchen