Cactus Club Cafe on Kingsway
Work like a slave and eat like a gentleman. ~ Albanian Proverb I have farewell lunches everyday right until my last day at work next week. Already I have gained…
Work like a slave and eat like a gentleman. ~ Albanian Proverb I have farewell lunches everyday right until my last day at work next week. Already I have gained…
Updated 17th Jan 2011: This restaurant had closed according to Urbanspoon.com.
“I heard” is good; “I saw” is better; “I tasted” is best.
~ Ben Yap
The chinese employees at my workplace organized a Chinese New Year lunch celebration today. We do that every year. This year, they have graciously invited Suanne too for the lunch because they wanted to also make this a farewell lunch for me. For the first time, the organizer decided that we go to a buffet for a change. We went to the Grand Pacific Buffet in New Westminster. The Grand Pacific Buffet is a buffet with Western, Chinese and Japanese food with predominantly Chinese food.
There were a lot of varieties. The food is so-so but then it’s not fair to compare buffets to the normal restaurants. I was wary of MSG with the tell-tale thirstiness after the meal but nope, it was not at all. Suanne and I went for two full rounds and ended up sharing the dessert. The photos below does not tell much but anyway, these are our second round plates. It’s about $8 for a weekday lunch.
Good food goes best with good company. These people are not co-workers but has been friends to me for a long time. I was always the odd one out with this group because I do not understand their brand of Mandarin. It does not matter, as long as the food is good — they are the SME’s (Best Buy’s overused term for Subject Matter Experts) in Chinese food around Burnaby. (more…)
Warm food, warm friendships.
~ Czech Proverb
Polly and Xiao Qin came by this morning to make the buns Ben & I blogged earlier. We made two batches of buns and experimented with four different type of fillings. Polly brought her own (stir-fried) minced pork and Xiao Qin brought some peanut butter. I still had some pulled pork leftover and I also bought some lotus paste from the Great One Supermarket.
I had the dough prepared the night before. So, we started off immediate filling the dough. Polly and Xiao Qin did the filling for almost all the buns while I played paparazzi. It was pretty hard work as it took almost 1 hour to fill 24 buns. We baked the buns in two different batches.