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. Continue reading

Baghdad Cafe on Seymour St., Vancouver

Baghdad Cafe is Nanzaro’s favourite place to eat during his school days. He can easily hop on the skytrain to downtown before his class.

This time he ordered the Shawafel platter for $10.50.

He had chicken shawarma which has a crisp from the shaving from the outer layer and some moist chicken from the inside shaving.

He really like the falafel which is super crispy on the outside.

He also likes the tabbouleh, garlic sauce and hummus on the side.

Credit card is accepted here.

Baghdad Cafe Menu, Reviews, Photos, Location and Info - Zomato

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.


  • 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

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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.


  • 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

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Vegan Thai Soup

Minoo selected a Thai theme for this community kitchen. Thai cuisine is aromatic and with a spicy edge.

The first recipe is a Vegan Thai Soup. This is a very easy recipe, get all the vegetables and liquid into a pot and bring to a boil. Then add the tofu and the rest of the of the seasonings.

You can keep this soup in the fridge for up to 5 days in a sealed container or you can freeze it.


  • 1/2 julienned red onion
  • 1/2 julienned red bell pepper
  • 5 mushrooms, sliced
  • 5 cloves of garlic, finely minced
  • 1/2-inch piece of ginger root, peeled and finely chopped
  • 1/2 Thai chili or any other chili, finely chopped
  • 2 cups vegetable broth or water (we used chicken broth)
  • 1 14-ounce can coconut milk (400ml)
  • 1 tablespoon coconut, cane or brown sugar
  • 10 oz firm tofu, cubed (275g)
  • 1 tablespoon tamari or soy sauce
  • juice of half a lime
  • a handful of fresh cilantro, chopped

Source: this recipe is adapted from New York times cooking

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Tokyo Tonkotsu Ramen on Kingsway, Burnaby

Ben and I went to Burnaby for lunch on a Sunday. There are 3 new Japanese ramen restaurants on the stretch of strip mall across Metrotown.

We went to one of them which is Tokyo Tonkotsu Ramen as the decor was quite impressive from the outside.

The entrance was decorated with a big gong.

I like the Chinese characters “La Mien” and the bowl of ramen logo made with pennies. I just wonder how can we get hold of pennies now when they are not in circulation anymore.

Ben ordered the Miso Ramen at $12.50. It was ok but nothing too extraordinary. Continue reading

Szechuan Delicious on No. 3 Road, Richmond

When we go out as a family of four to Szechuan Delicous, we usually order the Combo for four. However, this time, there were only three of us, so we went for the a la carte.

We had the Slice Lamb with Green Onion for $13.95. I prefer this over the Cumin Lamb which has green sweet peppers.

We ordered the favorite vegetable of Arkensen which is Green Bean in Szechuan Sauce.

Ben ordered the Chicken with Hot Sauce (also known as Saliva Chicken). The serving looked big for an appetizer as it came in a big bowl.

Well, as we got the the bottom layer, it was lined with bean sprout. Nevertheless, the sauce was great with steamed rice.

Szechuan Delicious accepts cash only. We had some leftover to bring home. We just cant eat that much anymore.

Szechuan Delicious Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Fresh Bowl in Gas Town, Vancouver

Nanzaro had lunch in downtown after his run at the seawall.

He is starting his training run for the marathon again. So, he chooses to eat healthy during this training period.

Fresh Bowl serves South East Asian inspired noodle, rice and salad with fresh and nutritious ingredients.

First, you pick your grain; Nanzaro opted for organic brown rice. Continue reading

Caramel Chocolate Crackers

A new participant of the South Arm Community Kitchen said she must have something sweet after a meal. There is nothing wrong to treat ourselves with a dessert, just watch the portion size.

We made some Caramel Chocolate Crackers for our sweet treat.


  • 40 salted soda crackers
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 to 2 cups semi sweet chocolate chips or chunks
  • 1 cup sliced almonds, preferably toasted

Source: South Arm Community Kitchen

Yield: 40 pieces

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