Breakfast at Congee Noodle King on Kingsway. Vancouver

Once again, we had to find a place for early breakfast on a weekend.

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We found Congee Noodle King on Kingsway which opens at 9:00AM. This place fills up quite quickly.

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Ben selected Fish and Pork Liver Congee as he loves liver. The congee is seasoned.

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We also ordered shrimp rice roll to go with the congee.

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The last item we shared was Beef Brisket and Tendon Mixed Noodle. The serving was quite big.

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The soup which was served on the side had a strong fish (kind of those dried fish) taste to it.

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Congee Noodle King accepts cash only.

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After breakfast, we went to QE Park for a walk. QE Park prostrates different scenery in different season. It’s a popular tourist spot.

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View of the North Shore mountains.

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Artist selling her artworks in the park.

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Summer is wedding season.

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A group practicing Chinese Sword “dance” in the park.

Congee Noodle King Menu, Reviews, Photos, Location and Info - Zomato

Buffet Lunch at Tibisti Grill on Victoria Dr, Vancouver

On a Friday afternoon, Ben came home to pick up an old notebook to return to the office. I accompanied him and we had lunch on the way.

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It’s been a long while since we had Lebanese food. We stopped at Tibisti Grill to have the lunch buffet.

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It looks like Tibisti Grill had a face lift. It looks better now.

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I started off with some salad and appetizers. Continue reading

Kingspark Steak House on Westminster Hwy, Richmond

What a coincidence. We had dinner at Kingspark Steak House on the same day we had breakfast at Kingspark Good Food.

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The signature metal colour cup of Kingspark Steak House.

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Arksensen ordered the Satay E-fu Noodle with Eggplant because he likes eggplant. The eggplants were piping hot.

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Ben and I shared a dish from the Chinese dishes section which comes with a bowl of steam rice. Continue reading

My Chau on Kingsway, Vancouver

After our walk and groceries shopping, Ben suggested to go to My Chau for lunch.

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We wanted something light as we were not really hungry after the breakfast at Kingspark Good Food.

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I like the cutlery holder at the table. There is even a small compartment for toothpick.

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We shared two small noodles. The first was Special Chicken Noodle with chicken, liver, gizzard, quail egg and chicken ball. The size is just right for us. Continue reading

Kingspark Good Food in Crystal Mall Foodcourt, Burnaby

It’s difficult to find a place for breakfast early morning. Ben and I were to Metrotown on a weekend for our morning walk. Ben managed to find an entrance to the Crystal Mall before 9:00AM. The entrance to the market area is opened earlier than 9:00AM while other entrances will not be opened until 9:00AM.

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We had breakfast at the Crystal Mall foodcourt. Only a few stalls were opened at this early hour. We went to one of the Hong Kong style place.

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Ben ordered the noodle with luncheon meat and fried egg.  Continue reading

Royal Seafood Restaurant in Garden City Shopping Centre, Richmond

After the last praise dance on the park organized by the Richmond Chinese Alliance Church which took place at Hugh Boyd Park during the summer, we had a celebration at Royal Seafood Restaurant.

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The restaurant is located on the 2nd floor.

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The large table is just enough for 16 people, seating tightly.

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Since we were there early, before 10AM, we started off with some dim sum items first. The kitchen items are only available after 10:30am.

The above plain rice rolls were very tender.

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We had two orders that looked similar. They were Pan Fried Radish Cake and Pan Fried Taro Cake. We had fun dividing the dishes into smaller portion so that everyone can have a taste. It’s fun to add some math element while enjoying our meal.

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Rice Roll with Chinese Chinese Donut was easy to divide, just cut each piece into two. Continue reading

Sea Fortune Restaurant on Granville Ave, Richmond

Once again, the praise dance group at the South Arm Park went for dim sum after the practice. This is the 2nd last practice in the park. This group belongs to the Success organization and their regular practice place is at the Richmond Public Market, on Thursday morning.

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This time, we had dim sum at Sea Fortune Restaurant on Granville Ave and St. Albans Road in Richmond.

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We were seated in a separate room at the back and occupied the largest table which can seat 18 people.

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Here are the items that we had. Prawn Dumpling which are quite big and bouncy.

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Dumpling with Scallop and Pea Shoots. Continue reading

Golden Corral in Marsville, WA

Ben drove down to Seattle to pick up Arkensen after the Dota International Event was over.

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On the way home, we stopped by Golden Corral Buffet & Grill to have lunch. It’s been a long while since we had a buffet meal.

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Here are some of the food we tried, onion rings, meat loaf and slider.

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Cheese scone, deep fried fish filet and fries.

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Fried chicken and potato chips. The potato chips were very salty. Continue reading

Zucchini, Oat and Dark Chocolate Chips Cookies

The South Arm Community Kitchen rounded up the meal with some healthy cookies.

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We made this Zucchini, Oat Cookies in two batches, one with chocolate chips and another with raisins. This is a healthy breakfast cookie and great for snack too.

Ingredients

  • 1 1/2 cups all-purpose flour (we used half all-purpose and half whole wheat)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (1 medium)
  • 1 1/3 cups quick oats
  • 1 cup chopped nuts (we used walnut)
  • 1 2/3 cups (10oz pkg) chocolate chips or raisins

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Source: this recipe is adapted from Neslte @ Very Best Baking

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French Potato and Green Bean Salad

The South Arm Community Kitchen made a French Potato and Green Bean Salad for the main course.

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Ingredients

  • 2 pounds medium potatoes, diced
  • 1 pound small French beans, or small romano or wax beans
  • 4 large eggs
  • 1 tablespoon thinly sliced green onion (or chives)
  • 2 tablespoons roughly chopped parsley
  • 2 tablespoons roughly chopped basil
  • 1 bay leaf
  • l large sprig of thyme
  • 3 garlic cloves, minced
  • 1 tablespoon anchovy paste (or chopped anchovy)
  • 1 tablespoon chopped capers
  • 2 teaspoons Dijon mustard
  • 4 tablespoons wine vinegar
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste
  • 6 to 8 anchovy fillets, optional, for garnish

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Source: this recipe is adapted from NYTimes Cooking

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