Taking Away The Stars: Ma Dang Coul

I don’t give star ratings to restaurants. If I did, I would be docking every single star that I previously assigned to Ma Dang Coul. My meal experiences at the restaurant have been on a constant downward negative trend ever since my posted review of it in March of 2012. Today was the breaking point. The disappointing meal that my wife, son, and I had at Ma Dang Coul today completely eliminated any shred of lingering favorable opinions we had of the restaurant. The kalbi short ribs were stale, tough, full or weird debris (think: meat dandruff), and completely MSG-overinfused. … Continue reading Taking Away The Stars: Ma Dang Coul

Summer 2013

I’ll be taking my family on our annual 2 month Taiwanese cultural immersion program this week. Naturally, we will be staying in Taiwan for most of the trip. We also have plans ¬†for a 9 day trip to Tokyo in early July as well as a trip to Hong Kong mid-August. I know that I will be having some amazing meals during this trip, and I will make sure to share them with you in posts about them as soon as possible. I promise to take many pictures, and I will try to keep my impossibly-long-run-on-sentences as short as possibly. … Continue reading Summer 2013

Chain: Joey Burrard

Is this place called Joey Burrard or Joey on Burrard or just Joey? My daughter asked me before we arrived at the restaurant if the restaurant had pictures of kangaroos on their walls and I told her that I didn’t know. What I knew was that Joey was probably the only local chain restaurant that I have not visited since moving to the local area. I know I’ve mentioned it several times before, but it never hurts to mention it one more time: local chain restaurants rock. Every time I visit a Cactus Club or an Earls, I am reminded … Continue reading Chain: Joey Burrard

Pavlova: Sweet Carrie’s Dessert Shop

I’ve never had a pavlova before I moved to Vancouver. Apparently, it is an Australian dessert named after a Russian ballerina. Interesting. My first experience with the pavlova was a chance encounter with the one offered at Sweet Carrie’s. After that first experience with Sweet Carrie’s pavlova, I became a regular at the dessert shop. Whenever I needed a light yet satisfying flour-less dessert, I make my way out to the Lonsdale Quay Marketplace for Sweet Carrie’s pavlova. I like the pavlova for its crunchy and powdery outer edge. I like the pavolova for its airy, bubbly, almost-but-not-quite-foamy insides. I … Continue reading Pavlova: Sweet Carrie’s Dessert Shop

Stinky Hot Pot: Boiling Point

Depending on whether or not you’re a fan of stinky tofu, the prospects eating a hot pot whose broth features its ‘stinky’ juices will either excite or horrify you. I like stinky tofu quite a lot, but I’m not sure if I like every other component of a hot pot infected and ‘dirtied’ by the rancid tofu (it’s similar to how the moldiest and stinkiest varieties of cheese are best enjoyed on their own). As a result, I have – thus far in my life – avoided trying the pan-stinky aromas of stinky hot pot. Boiling Point, being a restaurant … Continue reading Stinky Hot Pot: Boiling Point

Two Michelin Stars: Ramon Frexia Madrid

No restaurants in Madrid have been awarded three Michelin stars, so restaurants with two Michelin stars are as good as it gets in the city. I made the two-starred Ramon Frexia the ‘food’ focus of my family’s brief visit to Madrid because it seemed to be the perfect fit for our rather not-fine-dining-friendly situation. It was located in a hotel; this meant that – if we stayed at the hotel (and we did) – the kids would be dining in a familiar environment and that we could immediately return to our room if we needed to. The restaurant did not … Continue reading Two Michelin Stars: Ramon Frexia Madrid

Not Even Close To Being Authentic: Red Chili Szechuan Cuisine

I have heard that Red Chili is the best Chinese restaurant in the north shore. I have read that Red Chili is supposedly the only restaurant that serves authentic Szechuan cuisine in the north shore. I have been told that Red Chili’s cuisine more than holds its own against the best ‘mala’ (numbing and spicy) dishes from authentic Szechuan and Hunan places in Vancouver, Burnaby, and Richmond. These are bold, BOLD statements; these are statements whose veracity warrant a visit to the restaurant to confirm and verify. At minimum, I expected to taste the following at Red Chili: the numbness … Continue reading Not Even Close To Being Authentic: Red Chili Szechuan Cuisine