The praise dance group at the Richmond Chinese Evangelical Free Church went for dim sum on the last practice before spring break.
We went to Royal Seafood Restaurant on Garden City Road. It was a rush to the restaurant as the praise dance ended about 10:45am and we wanted to qualify for the 20% discount on dim sum items and no tea charge offer. The offer is for orders closed before 11:00am.
The above was one of their signature vermicelli dish. If I remembered clearly, it was $18.80.
Beef Balls with dried tangerine peel.
Steamed pork ribs on pumpkins. Continue reading
Ben and I came across Meet Fresh which we had visited while in Beijing and Kuala Lumpur before.
Meet Fresh is a dessert place, now in Richmond. Hurray.
Apparently, Meet Fresh originates in Taiwan.
Customer orders and pays at the counter. A buzzer will be given to alert the customer to pick up his/her order at the pick up area.
We ordered one of their signature dessert to share. It was a large serving. Sharing is recommended.
Credit card is accepted here.
We made an Easy, Low-fat Chocolate Cake in the South Arm Community Kitchen for dessert.
The flavour of orange complements the chocolate cake well.
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
- 1 cup brewed coffee or cold water
- zest from 1 orange
Source: South Arm Community Kitchen
We made a pasta for the main course in the South Arm Community Kitchen.
This is a vegetarian pasta with roasted red pepper and sun-dried tomato sauce .
- 4 large red bell peppers
- 1/2 cup sun-dried tomatoes ( we used the oil packed one)
- 1/2 bunch of parsley, chopped
- 1 pound fettuccine pasta
- 2 tablespoons butter
- 3/4 cup half & half
- 1/4 cup freshly grated Parmesan cheese
- salt and pepper to taste
Source: South Arm Community Kitchen
I returned to the South Arm Community Kitchen after a long break. As usual, we whipped up three recipes for this meeting.
The first recipe is a Carrot Cumin Slaw. It is crunchy with a refreshing dressing with a spicy kick.
- 2 cups shredded cored green cabbage
- 1 cup shredded cored purple cabbage
- 3 carrots, peeled and coarsely grated (about 1 3/4 cups)
- 1/2 red onion, finely chopped
- 1 jalapeno, seeded and minced
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon or lime juice
- 3 tablespoons chopped cilantro
- 1/2 teaspoon ground cumin
- salt and ground black pepper to taste
- a large pinch of sugar
Source: this recipe is adapted from Martha Stewart
On the day that I returned to Vancouver, we had dinner at G8 Taiwanese Kitchen.
This new restaurant took over the Taiwanese Beef Noodle King location on Oak Street.
We started off with some Taiwanese sausages as our appetizer.
Ben and I shared a Beef Noodle. Continue reading
On my second layover in Seattle, my flight to YVR was cancelled due to snow in Vancouver. My flight was rebooked on a flight 3 hours later.
Since I had plenty of time to kill, I took Ben’s advice to have lunch at Beecher’s Handmade Cheese.
I had their “World’s Best” Mac & Cheese. It was very rich.
I also had their flagship, basil & tomato grilled cheese sandwich. Continue reading
I had more than 2 hours during my layover in Narita Airport in Tokyo.
I decided to go all the way on the last leg of my vacation.
I had a combo ramen meal for 1600 Japanese Yen (about CAD19).
A basic shoyu ramen with chashu, seasoned boiled egg, seaweed and bamboo shoots. Continue reading
After a long seven weeks holiday in Kuala Lumpur, it’s finally time to go home.
My sister sent me to the airport early in the morning as my flight was 8:00AM. After check-in my luggage, we went for a light breakfast as we already had coffee at home before we came out.
We had a couple of pastry to share.
Then, it’s goodbye time. Continue reading
On my last dinner in Kuala Lumpur, my sister and family and my youngest brother went to Setia Walk for a Korean dinner.
We went to Mr. Dak-galbi. I had tried this type of of Korean dish when I visited Seoul last spring.
We started off with some complementary soup.
Some banchan appetizers.
The raw food arrived on the table in a large pan with a ring to prevent splatter. We had the stir fried chicken marinated in their secret traditional Korean chili sauce. It comes with rice cake, cabbage, potato slices, sliced onion and leek. Continue reading