Wo Fung Noodle House on Park Road, Richmond

On the way home from the Richmond World Festival, we noticed that Wo Fung had opened up a location on Park Road.

The new Wo Fung Noodle House is located at the strip mall behind IHOP on No. 3 Road. It is also in the same area where Kumare is.

Wo Fung was almost full house when we arrived. Luckily, we do not have to wait long for a table, just a few minutes. The condiments and water are set at a counter for self service.

We had to order their signature chicken wings for snack. They were served piping hot and they were crispy on the outside and the meat was tender. Continue reading

Vancouver Cantonese Opera at Richmond World Festival 2017

The Richmond World Festival is back. I was looking forward to this festival for one reason; live Cantonese opera performance.

There were many performances in 9 stages, zones and pop-up events. There is no shortage of food as there were 50 international food trucks for this 2 days event.

My heart is at the Bamboo Theatre Stage. The only problem was watching the performance under the afternoon heat. But this cannot deter me from my love for cantonese opera.

Here are some of the photos of the performances. I enjoyed the performances on Saturday more.

I’m glad to hear that the above young performer is only 20 years old. Vancouver Cantonese Opera is doing a good job in bringing younger generation to this traditional art form.

The above is a male scholar character, “siu sang”.

The female actress “fa daan” has more elaborate head gear. This is a scene about a prince meeting with his lover (who had became his sister-in-law and sacrificed her life in order to repair the brothers relationship) who is a goddess in his dream. Continue reading

Perak Malaysian Cafe in Marpole, Vancouver

Ben and I went to check out the Ipoh Bean Sprout Chicken on Granville St., Vancouver which we spotted a little while ago when we drove along that street. We love the char koey teow from Ipoh Bean Sprout Chicken in Crystal Mall foodcourt.

Apparently, the official name of this restaurant is Perak Malaysian Cafe.

We were there on a weekday before noon. It got busier later, mostly office workers.

We were excited to see the Hakka Yong Tau Foo on the menu as we don’t recall any other restaurants here that we had been to has yong tau foo, i.e. deep fried vegetables and tofu stuffed with fish paste; other than eggplant stuffed with prawn paste in dim sum restaurants. Continue reading

Cheese Cake Filled Banana Bread

The South Arm Community Kitchen made a delicious Cheese Cake Filled Banana Bread for dessert.

This Cheese Cake Filled Banana Bread is best served cold.

Ingredients

  • 2 ripe bananas
  • 1 large egg, beaten
  • 1/3 cup light brown sugar
  • 1/8 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup Greek yogurt
  • 1 cup all-purpose flour
  • pinch of salt
  • 1 teaspoon baking soda

Cream Cheese Filling

  • 1 large egg
  • 4 ounces softened cream cheese (1/2 block)
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour

P/S: missing from photo: Greek yogurt

Source: this recipe is adapted from Tasty

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Split Pea Soup

The second recipe we made in the South Arm Community Kitchen is a healthy Split Pea Soup.

The soup is refreshing with lemon juice, fresh mint and parsley.

Ingredients

  • 1 onion, chopped
  • 5 cloves garlic, finely minced
  • salt and pepper to taste
  • 8 to 10 cups chicken or vegetable broth
  • 2 cups green split peas
  • 1/2 cup fresh mint leaves, chopped
  • 1/2 cup fresh parsley leaves, chopped
  • 1 lemon, juiced
  • 1 teaspoons cumin or paprika

Source: South Arm Community Kitchen

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Easy Italian Spaghetti Pasta Salad

The South Arm Community Kitchen resumes in September after the summer break.

For this kitchen, we made an Easy Italian Spaghetti Pasta Salad. This salad is a great way to incorporate vegetables into the meal. It is also great for school lunch box.

Ingredients

  • 1 pound thin spaghetti (can substitute with your choice of pasta)
  • 2 tablespoons salt
  • 1 cucumber, quartered and cubed
  • 1 red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 10 ounces cherry tomatoes, halved
  • 1 x 4-ounce can sliced black olives, drained
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons sugar
  • 2 garlic clove, finely minced
  • salt to taste
  • fresh ground black pepper to taste

Source: South Arm Community Kitchen

Serves 8

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Ramen Danbo at West 4th Avenue, Vancouver

Ben and I attended the first night of the Honda Celebration of Light on a Saturday. We drove to downtown early to secure a parking spot before some road closures.

We had dinner at Ramen Danbo in Kitsilano before the event.

The restaurant is small and seating is tight. Ben decided to go for the summer special chilled ramen.

It is a colourful dish with a nutty dressing. Ben enjoyed the chilled ramen in a hot summer day. Continue reading

Shang Pin Beef Noodle House on Main St., Vancouver

Ben and I was in North Vancouver for a hide. On the way back, we drove along Main St. to look for a place for dinner.

We came upon Shang Pin Beef Noodles and decided to give it a try.

It was not too busy when we were there. The server who attended to us was not too friendly though.

Ben had the Braised Briskets, Tripes, and Tendons Noodle in Beef Soup for $9.25. The broth was a little spicy as Ben commented. Continue reading

Banana Oat Muffins

The Gilmore Park Church Community Kitchen made a fiber rich Banana Oat Muffin for dessert.

This Banana Oat Muffin is great for breakfast. It is flourless and mainly made with rolled oats and fruits and nuts.

Ingredients

  • 1 banana, mashed
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup Greek yogurt
  • 1/2 to 3/4 cup milk
  • 1 1/2 cups rolled oats

Optional filings

  • strawberries, chopped
  • blueberries
  • apples, cubed
  • blackberries
  • raspberries
  • nuts like almond, walnut or pecan

Source: community kitchen

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Swiss Chard Slaw with Peanut Dressing

The Gilmore Park Church Community Kitchen made a Swiss Chard Slaw with Peanut Dressing in the theme of Swiss chard in this kitchen. Thank you to Richmond Sharing Farm for the donation of Swiss chard to the community kitchen.

Ingredients

  • 2 large bunches of Swiss chard (about 12 cups)
  • 2 red peppers, cut into fine strips
  • 2 carrots, sliced very thin
  • 3/4 cup roasted, salted peanuts, divided
  • 1/3 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon red pepper flakes

Source: community kitchen

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