| 2 comments ]

Eric and Bruce Bromberg are brother chefs who run the Blue Ribbon Restaurants in New York City. Recently they partnered with the Renaissance hotels to launch an exclusive menu of "Blue Ribbon Classic" dishes in select cities. They've chosen Renaissance locations in San Francisco, LA, NYC, Austin, Boston, New Orleans, St. Petersburg AND Vancouver, the only Canadian city. Bruce was here on Thursday along with his tasting menu, and I had a chance to talk to him:

VS: Of all the cities in Canada, why did you choose Vancouver?

BB: We were looking for locations across North America that would translate well for the brand, and Vancouver has a great food culture and not only that, but a real passion for food. We actively chose cities like this; that eat passionately. Also, it has a personal connection for me, my father is a true foodie and has been traveling here for years and has told me it's the most beautiful city.

VS: Who inspires you? Whose cooking do you admire?

BB: My family inspires me the most. My father taught me a lot about Francophone cooking, and that's what I started out being interested in. But now I have to say I'm cooking more like my mother, I'm taking a lot more pleasure in simple things; cooking simple foods in simple ways.

VS: Every time you cook, who are you cooking for?

BB: I'm cooking for my customer on an individual level. My restaurant is like my house, and if someone came to your house for dinner and they didn't finish, you would want to know why, right? It's the same with my restaurants. I want to please that individual palate. Each table, each meal as a whole is important to me.

VS: What do you like to eat?

BB: I like to eat whatever is fresh, good quality and local, no matter where I am in the world.

VS: What is your favorite ingredient to cook with right now?

BB: I live in Denver, CO, and we grow delicious root vegetables. I'm really into different onions and garlics, along with root vegetables, simply grilled.

VS: What ingredient that is trendy right now do you wish would just go out of style?

BB: I'm probably kind of shooting myself in the foot for this, considering I have a sushi restaurant, but Yuzu is kind of overused right now. It's a very special taste that I love, but if I go for dinner and it's in four different dishes, it's not as special.

Bruce is a very nice man and was a real pleasure to talk to. They offered the guests a tasting menu of simple foods:

Fried Rock Shrimp with Lemon Cayenne Sauce
Grilled Chicken Burger
Menchego and Mexican Honey Toast
"Northern Fried" Chicken Wings
White Bean Hummus Toast with Black Olives and Lemon Oil
Grilled Cheese Panini
Sauteed Calamari with Butter, Garlic, Parsley

There were a lot of people there and not a ton of food, so I only got to try a few things, and only then by essentially standing in front of the kitchen waiting for them to come out. I had the Northern fried chicken, the calamari, the fried rock shrimp, and the cheese panini, which were all simple and well made, particular standouts were the calamari and the chicken. The calamari is pan fried and very tender in a simple lemon sauce; the chicken is not greasy with a delicious, well-balanced herbed breading, just crunchy enough.

I couldn't take any photos of the food because it literally flew right past me, which was annoying. One thing I saw but never tasted were the leeeeettttle tiny chicken burgers. I normally don't like little tiny things, they bug me. But these are pretty cute, I must reluctantly admit. It's kind of like admitting you secretly like Hello Kitty. I feel lame.

Bruce's cooking is true to what he said in our interview, he does have a passion for simple foods and it shows in this menu. I probably wouldn't go back to have a grilled cheese sandwich, that's too simple even for me. But I would eat the meat dishes, and I would recommend them. Next time you are wandering by the Renaissance, it's a decent, classic option.

Jessica

| 8 comments ]




Those who were fans are obviously aware that Wally's Burger re-opened in North Vancouver and in Killarney.  

For those who aren't familiar with the name, here is a little background. Wally's Burger is an old East Vancouver establishment located on Kingsway that closed their doors in 2008 for a pre-sale apartment showroom that could really never get off the ground.   Wally's has been around since the 60's and there was even an episode of 21 Jumpstreet filmed in there.  They were known for their inexpensive burgers and their secret sauce.

We used to hit up Wally's Burgers for a cheap meal after breakdancing practice.  Young hip hop heads are famous for being broke ass, never coat checking their jacket at the club, nursing a beer all night and knowing where the cheap eats spots are.   

I used to order the combo burger (burger with a hot dog wiener inside) or the chuckwagon burger with fries, gravy and a banana shake.  I remember it being cheap and I could kill some extra time playing the pinball machine there.  The new menu has the old classics and some new joints on there as well.  

| 4 comments ]

I love the United States. Where else in the world can you find Veuve Cliquot champagne and spray cheese in the same aisle in the grocery store?

Me and my girlfriends recently went on vacation to Portland, OR, and what a city. It's clean, friendly, well-kept, interesting and pretty even during a rainstorm (which we got caught in for a little while). My friend Scott makes regular trips to Portland and told me to check out Kenny and Zukes for breakfast. On our second day, we found it. When we walked in we were pissed off and wet; caught without umbrellas.

The first thing I noticed was that they sell t-shirts that say "Body by Pastrami" and that's damn hilarious. It made me feel better instantly. It's warm and inviting in there. I love a restaurant that serves you coffee in a real, thick-lipped mug:


Not only do they serve it to you in that most impressive mug, they serve quite possibly the best coffee I've ever tasted. I thought maybe I was just really in the mood for coffee but Jen and Chris both agreed. It's called Stumptown and the varietal was Guatemalan, and although I can't find that particular one on their website I'm sure the others are equally as good. Get your paws on some. Seriously.

I ordered the standard breakfast, two eggs over easy, hashbrowns, rye toast, bacon. Jen had the pastrami breakfast sandwich and Chris had the hash. The eggs are high quality and done perfectly, the potatoes are crunchy but not overdone, and best topped with their homemade hot sauce. The bacon is also high-quality and perfectly done and you know how I feel about bacon. We didn't speak at all during breakfast because it was too delicious. Chris said it was the best breakfast she ever had, and I agreed.


The staff are friendly and quirky and as we sat at the counter, they yakked away for and to us for as long as we were there. The kitchen is open plan and this chef (pictured below) was wearing a t-shirt with his family tree from North Carolina on it and I kept trying to read it, and as a result I think he thought I was creepy. He made sure to turn sideways whenever I was staring blankly at his chest, which was almost constantly:


Poor guy.

If you find yourself in Portland, even for a night or even passing through, this is the best breakfast you can get, full stop. Go there. Go. Do it.

Jessica

| 0 comments ]


If you're a fan of Re-Up BBQ - it goes without saying that we emphatically are - then you'll be glad to know that they're adding one more product to satiate your taste for all things porcine, except this time you'll be enjoying it at home.

Previously available only to a select few (ie those that knew to ask), the Re-Up crew are now offering their bacon (literally!) for wholesale through Two Rivers Specialty Meats. The bacon, from hormone-free, naturally raised Fraser Valley pork, is brined for a week in Maker's Mark, Red Racer IPA and ancho chile powder, and then lovingly smoked over pecan wood, a more mild smoke than mesquite or hickory. Taste the meat, not the (smoke filled) heat!

Read more >>>

| 0 comments ]

BOOM SHAKKA LAKKA!!

I'm afraid of pork. It freaks me out because the consequences of cooking it incorrectly are not just simple food poisoning, it's getting a worm in your brain that slowly kills you. That's fucking disgusting.

But I'm coming to terms with it, because as I've said I don't really like chicken, and you can't eat red meat all the time. And pork really is delicious. I figure a little education and self-confidence is in order, and I can enjoy this shit. So I decided to make two different pork and potato meals, because practice makes perfect, and there is the perfect pork out there for everyone (hey-ooooooooooooooooo!!!):

Pork Marinade #1
1 tbsp ground coriander
1 1⁄2 tsp fennel seeds
1 tsp ground cumin
2 tbsp smoked paprika
2 tbsp brown sugar
2 cloves garlic, minced
1-3 pork chops
sea salt, to taste
2 tbsp. canola oil

Herb Sauce #1
1 tsp coriander seeds
1⁄2 tsp cumin seeds
1/2 tsp ground cardamom
1⁄2 cup minced cilantro
2 cloves garlic, minced 
1 jalapeño, stemmed, seeded and minced
3⁄4 cup extra-virgin olive oil
sea salt, to taste

Vegetables
2 large potatoes or 6 new potatoes
4 tomatillos, peeled
2 poblano peppers
6 tbsp. extra-virgin olive oil
5 cloves garlic

Mix coriander, fennel, cumin, paprika, sugar, and garlic and stir to combine. Put pork on a plate and season generously with salt. Rub pork with coriander mixture and cover with plastic wrap. Let sit at room temperature for at least 1 hour or refrigerate overnight. 

Herb sauce: Mix coriander, cumin, and cardamom, cilantro, garlic, and jalapeños. Using a fork, whisk in olive oil and season sauce with salt; cover with plastic wrap and set aside.

Heat oven to 475°. Put potatoes, tomatillos and poblanos on a baking sheet, drizzle with olive oil and bake, turning once, until tender, 40–50 minutes. Transfer to a plate; set aside.


Heat canola oil in a cast-iron skillet over medium-high heat. Add pork and cook, turning, until browned on both sides, about 4 minutes. Place shallots cut side down under pork. Reduce heat to medium and cook until completely done. Transfer pork and shallots to a cutting board and let rest for 15 minutes. To serve, spoon sauce over pork.

This. Was. Stupid. Good. Recipe is courtesy of Saveur, the magazine that is my absolute favorite of all food magazines. Not your thing? Try pork Greek style (not that way perv, we're talking food here):

Pork #2
1/4 cup olive oil

1/4 cup lemon juice

1 tsp oregano

1 tsp salt
1 tsp pepper
6 garlic cloves, minced

yogurt & onion sauce
: Stir together well 2 cups plain yogurt, 1/2 of a thinly sliced green onion, 2 teaspoons lemon juice, 1/8 teaspoon ground coriander and 1/8 teaspoon ground black pepper
1-3 pork chops

Combine olive oil, lemon juice, oregano, salt and pepper with 1-4 tbsp of the yoghurt and onion sauce (save the rest for the potatoes). Put chops in a ziplock bag and pour the mixture over top, seal and place in the fridge for 1 hour to overnight.

Potatoes
1/3 cup olive oil
1 1/2 cups water
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 tsp dried thyme
1 tsp dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

Preheat oven to 350
. In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary and pepper. Boil 1 1/2 cups water and add to the 2 cubes of bouillon, whisk until completely dissolved. Add the olive oil mixture and stir together until completely blended.

Arrange potatoes evenly in the bottom of a medium baking dish. Pour the mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Heat extra-virgin olive oil in a cast-iron skillet over medium-high heat. Add pork and cook, turning, until browned on both sides, about 4 minutes. Reduce heat to medium and cook until completely done.

Place pork alongside potatoes, with yoghurt and onion sauce on the side.


I love Greek food, and this is Greek done right. It's much milder if you prefer no spice and a cooler sauce.

So, pick the way you like to be porked, then get to it :)

Jessica

http://crasscuisine.blogspot.com/

| 0 comments ]

I've often wondered what it must have been like to eat at the first McDonald's, before it became a multinational cultural juggernaut, a gleaming beacon of a world spun madly out of control at a breakneck pace. When it was still an earnest mom and pop business, eager to serve an honest burger for an honest buck.


It might have been like Beentoo Sandwich & BBQ, one of the oddest new establishments in the downtown core. On its face, the place just dishes out simple food - burgers, sandwiches, a random oddity here and there. No frills, no fuss, just straight-up calories, served with a smile.

Read more >>>

| 5 comments ]


Since the Kogi trucks first hit it big a few years back in Los Angeles, it seems that any city with a food cart program will inevitably see a variation - or outright copy - of their Korean-meets-Mexican (trying hard not to use the word 'fusion' here) fare. And so it is with Vancouver, and here's a review of two food carts downtown that fit in that category, and, more specifically, the tacos they offer.

(Note: before you send/leave us cranky emails or comments, we also know about our glaring omission, not having included Coma Food Truck. There's two reasons for this: (a) at the time we wrote this, Coma simply wasn't running in the downtown core, and (b) we just plain haven't made it out to try them yet...but will soon enough. We also didn't include the Roaming Dragon's taco, as their menu is much more pan-Asian than Korean specific.)

Read more>>>.

| 0 comments ]

I'm on vacation right now, and I'm spending part of it traveling and part of it at home for a little staycaishe action. Right now I'm in the staycaishe part. So far, I've spent most of it staring out the window drinking root beer in my underpants. Which is just fine with me.

I'm taking this home-time to do some domestic stuff, and cook things that have been in the back of my mind for awhile. One of these is stuffed peppers (it's another Saveur recipe. I should just change the name of this blog to "Shit I made from Saveur"). I love peppers and chiles and putting cheese in them only makes a great thing greater:

Peppers Stuffed with Feta

from Saveur with my slight modifications

4-6 Fresno or Anaheim chiles (I used Anaheim, much more common here in BC)
1/2 small container of feta
2 tbsp extra virgin olive oil
2 tbsp Greek yoghurt
1 tbsp fresh chopped parsley
1-2 tsp lemon zest
1/4 tsp dried oregano
1 egg yolk
sea salt and freshly ground black pepper to taste
Parmesan cheese for sprinkling

Set oven to broil, place washed chiles on a cookie sheet, broil for 5 minutes until just tender. Remove and place in the fridge to cool completely.

In a mixing bowl combine feta, oil, yoghurt, parsley, lemon zest, yolks, oregano, salt and pepper and mix well, mashing into a paste with a wooden spoon. Once chiles are cool, slice directly down the middle from the stem, and scoop out seeds with a spoon. Place the feta mixture in the peppers, sprinkle the tops with Parmesan, place back in the broiler until cheese is golden brown and bubbly. Transfer to a plate and serve hot.



MMMMMMMMM. Broiling these peppers actually kills most of their heat so don't be shy even if you're not a huge fan of hot foods. If you are looking for a little heat orgy, try the same recipe with Jalepenos or Habaneros. Although I think you're a little mental if you do. Just sayin'.

I had mine on the side of two scrambled eggs and toast for a nice light lunch. Makes a great appetizer or part of a larger, family style meal.

I might be hanging out almost exclusively in my underwear, but at least I'm not doing this:





Stella is a little put out that I've been spending so much time at home, I think she's offended that I'm cutting into her alone-time. I don't really care. Last night I slept on the couch just to make it seem like I was camping. It was fun until my shoulder cramped up. I'm also using this time to wander around neighbourhoods I don't usually go to, like Main Street and Granville Island. It's kind of fun to pretend to be a tourist in your own city. I highly recommend it! Get out there.

Jessica

http://crasscuisine.blogspot.com

| 1 comments ]








With great power comes great responsibility and with great ingredients generally comes a higher price tag.  With the introduction of The Bibo and Nicli, the old concept of pizza in Vancouver has changed.  Pizza is no longer the meal that you give to your friends after you move or watch a UFC fight.  30 dollars doesn't get you a large pizza with stuffed crust at these new pizzarias.  The gourmet pizza is here and there are more and more opening up in the neighbourhood.


| 6 comments ]



| 0 comments ]

Continuing in my mission to find a chicken dish that I like, I decided to try Saveur's recipe for jerk chicken. Some other names I've used to refer to this dish over the last few days:

Personal issues chicken
Bastard chicken
Anti-social chicken
Prick chicken
Thinks-his-shit-don't-stank chicken

The marinade in and of itself smells amazing and tempted me to eat it with a spoon:

Jerk Chicken

Marinade:
combine the following in a blender or food processor
1/2 cup canola oil
1/2 cup fresh lime juice
4 tbsp brown sugar
2 tbsp apple cider vinegar
2 tbsp dried thyme
2 tbsp soy sauce
4 tsp ground allspice
8 cloves garlic
5 habanero chiles (the original recipe at Saveur calls for 8, but this is too spicy for most people)
8 green onions, roughly chopped
2 shallots, roughly chopped
1 1" piece of peeled ginger, roughly chopped
sea salt and fresh ground black pepper to taste

Directions:
place 5-8 chicken pieces (thighs and legs, bone in) in a baking dish, pour sauce all over top, making sure each piece is totally covered. Cover with plastic and leave in the fridge for 8 hours or overnight.

Place on a BBQ or a grill pan on a stovetop and leave to grill, about 20 minutes each side, depending on thickness of the chicken. Transfer to plate and serve.

Yes. YES! I have found a chicken dish I like:


I went over to Junior's and we made this on his barbeque. It's zesty and spicy and juicy and exotic and all the things I love about well-marinated meat. It's heavy on spice so if spice is not your thing, I'd skip it. Goes great with a cool salad. Enjoy!

Jessica

http://crasscuisine.blogspot.com/

| 1 comments ]


Some people have their go-to watering holes, and we - like many living in the GVRD - had our go-to sushi joint. It's one that we've visited once every seven to ten days since we first moved to the city in 2006, one where we've grown comfortable and familiar in. At times, we've seen the staff more frequently than members of our own family. Loyalty runs deep.

That place is Yuji's Japanese Tapas, and it closes its doors after service on Saturday.

Yuji's sat in an interesting niche. It's not quite a traditional sushi restaurant: its broad menu offered as many cooked items as raw, where a spicy tuna roll co-existed with a scallop habanero tartare. It's not quite a Vancouver izakaya: though the menu is sympathetic, there's no after-work drinks here, no loud calamity, no orders hollered across the room. Instead, Yuji's - much like its namesake - was a calm affair, nestled on the borderline between both genres.

It's where we had our first mango roll in this city, a pedestrian affair for locals but exotic to transplants from the Prairies, and graduated onwards to other items. It's where we saw our first housemade tamago cooling on the counter, its shade finally that of real egg, rather than the yellow fluorescence of that mass produced stuff that we've since learned to reject. Sitting at our usual spot at the counter, it's where we'd ask Yuji for his freshest offerings, and often treated to just-arrived geoduck, baby hamachi, local octopus or other Japanese fish that weren't easily translated. It's where we first saw a Japanese restaurant offer amuse bouches, where Yuji's creativity often flourished most (the yuzu/pepper gelee is still a highlight), offered to regulars who had grown to trust him and whom he had grown to trust as well.

And, while admitting that all objectivity has long gone out the door, it's Yuji's I've often used as a benchmark for all other restaurants, Japanese or not, one that even Yuji didn't meet all the time. But when he did, true of most occasions, eating at the restaurant was the bright spot of that week, one we'd grown to depend on for the past few years.

But we move on, and so does Yuji. Visit one last time before the doors close - see you there.

Joe.

Yuji's Japanese Tapas
2059 West 4th Avenue
Vancouver, BC V6J 1M7
(604) 734-4990

UPDATED: Pictures of the last few nights at Yuji's.

| 0 comments ]

Ah, barbeque season. Cold drinks, hot sun, sizzling meat and veggies. It's really the very best thing ever. I was invited to one recently and we took in the overflowing windowboxes and pots and the setting sun while stuffing ourselves with steak salad. I was in charge of dessert, so I pondered my pie progress and decided on lemon meringue:

Lemon Meringue Pie

For the crust:

1 1/2 cups graham cracker crumbs
1 stick unsalted butter, melted

For the filling:

1/3 cup cornstarch
1 cup white sugar
4 large egg yolks (from white eggs, unless you want orangey-lemon meringue pie)
1/2 cup freshly squeezed lemon juice (from about 3 large lemons)
1 1/4 cup water
2 tbsp unsalted butter
2 tbsp freshly grated lemon zest (from about 2 large lemons)

For the meringue:

4 large egg whites
1/4 tsp salt
1/2 cup white sugar

Crust:

Preheat oven to 375. Combine crushed graham cracker crumbs and butter in a medium bowl and mix well. Press into the bottom of a pie pan and up the sides to form an even crust, about 9 inches across. Bake for about 10 minutes or until golden brown, set aside to cool.

Filling:

Combine cornstarch, sugar, egg yolks, and lemon juice in a saucepan. Add water and whisk until blended. Cook over medium to medium-high heat until mixture begins to thicken. Remove from heat and add lemon zest and butter and stir constantly until mixture becomes pudding-like in consistency and completely blended.

Pour the mixture into the crust and cover with parchment paper and leave to cool until room temperature.

Meringue:

Refrigerate egg whites until cool, not cold. Add salt and beat until creamy, then begin to add sugar gradually until stiff glossy peaks form. Spread the meringue over the pie making sure to meet the meringue and crust, if not completely covering the crust so that the meringue won't shrink. I find a small spatula works well for this job. Bake pie at 375 for 10 minutes or until meringue is golden brown. Remove from oven and let cool completely. Then refrigerate overnight. Serve chilled.

The following group of photos I like to call "Pie Porn":


Oh, yum. Lemon pie is a great hot weather food. Serve yourself a big slice and enjoy the heat!

Jessica

http://crasscuisine.blogspot.com/

| 0 comments ]



When the Waldorf first re opened last year, I had an amazing steak in the Leeteg Room.   The steak was only on the menu for a few months but it along with some other menu items like the black cod quesadilla, and the tacos were taken off the menu (I heard the chef left the Leeteg Room).

The steak was memorable and since it was taken off the menu I was inspired to make it at home.  

Chimichurri sauce (based on the epicurious recipe with some additions/omissions)

1 cup Fresh Italian Parsley
1/2 cup Olive Oil
1/3 cup red wine vinegar
1/4 cup cilantro
4 garlic cloves peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon salt

Stick it all in your blender or in my case an inversion blender and then let sit for an hour.

The Steak.

I follow the Alton Brown technique for making the steak.   

Heat up the oven to about 500 degrees.  Place your cast iron frying pan in the oven until it becomes super hot (about 5 mins).  

Rub both sides your steak with grape seed oil, salt and pepper.

Take out your pan using an oven mitt and place the pan on the stove element (already at high heat) and sear each side of the steak for 35 seconds.  This should give you that nice crust or char.  Then put the pan with the steak on it back in the oven for 3 minutes per side (depending on the size of the steak) and cook to the desired tenderness.  I prefer to use a meat thermometer rather than  the palm firmness technique to gauge the tenderness.  

Let the meat rest and then pour on your chimichurri sauce.

Pictured above served over quinoa.

Latitude serves a steak with chimichurri sauce.

Matt






| 0 comments ]

I've never cooked a lobster. I refuse to do a live one, I'll just agonize about it for days afterwards. I've only had lobster before once in my life, and I seem to recall that it was delicious. I was determined to cook some after I realized that I've never seen the Atlantic ocean. God, I'm the worst traveler. And since I can't see it any time soon, I thought I would have a piece of it for dinner. This is what I came up with:

Lobster Salad
1 lobster tail, fresh and packed in broth
1 bunch frisee
1/2 medium sized beet
1 avocado
Handful pea shoots
1/2 grapefruit, peeled and separated

Dressing:
1/2 small shallot, chopped fine
2 chives, chopped fine
1/2 tbsp dijon mustard
Glug of extra virgin olive oil
1 tbsp fresh lemon juice
2 tbsp champagne vinegar

Mix ingredients together for the dressing, blend together well with a spoon, set aside. Boil a large pot of well salted water and cook lobster, about 3-5 minutes. Remove, place in a bowl and put in the refrigerator. Wash frisee and make a bed of it out of approximately 8 leaves. Place pea shoots on top. Cut the beets into matchsticks and place to one side. Slice avocado and place on the opposite side. Place lobster in the center. Sprinkle the grapefruit over all, then top all with dressing. Serve.


It was as good as it looks.

Here's a bit of lobster advice that I learned from the very nice lady at the Lobster Man (who you should absolutely go to if you live in Vancouver and have a hankering for fresh seafood): If you are on a budget and still want fresh lobster, the best way to go is to get it fresh and packed in it's broth. That way, you can use what you need and freeze it if necessary, the juice will help preserve the flavour. Many recipes also call for fish broth, and lobster broth is a great substitute, so when you have finished the lobster freeze the leftover broth on its own. Also now is lobster season so if you want to try it, act now. I got two gorgeous tails for $23. Steal of a deal.

I gave a piece to Stella, who didn't want it. Seriously this is the weirdest cat. She only wants chicken and tea, not water or beef or fish or any of that other shit that cats are supposed to like. Mind you, she did look at me like this the entire time while I was cooking, which was sort of sweet. I call it the "How was your day?" pose:

Aw.

It's officially summertime! Gorgeous and hot and blue sky for miles. In recognition of it's long-awaited arrival, I give you "Summertime" by the greatest baritone that ever lived, Paul Robeson. Enjoy:




Jessica

http://crasscuisine.blogspot.com/

| 1 comments ]






There were two big realizations I had from my recent Hong Kong trip.  One was that the Chinese food in Vancouver is really amazing and the second is that dish as simple as congee can taste incredible.

I still haven't found a spot in Vancouver that can make congee as well as I had it in Hong Kong but so far the best is Michigan Noodle Shop Ltd.

The congee is good here but the what sets this place apart is the fresh Chinese donut.  When it comes out of the kitchen warm, and just out of the deep fryer it gives my tongue goosebumps.  It is a bit oily, but what do you expect from something that just came out of the deep fryer.  The difference between a fresh Chinese donut and a previously cooked one is immense.  Think about the first time you had a fresh falafel, simply amazing.   Michigan Noodle Shop's other speciality is the wonton egg noodles which is also impressive but in my opinion sits in the shadow casted by the Chinese Donut.

The other dishes were good but the real treat is the Chinese donut and wonton noodles.

Michigan Noodle Shop Ltd
8580 Alexandra Road
Richmond BC




Michigan Noodle Restaurant 麥之根雲吞麵世家 on Urbanspoon



The parking lot can be one of the biggest issues for me and on my last visit I got in a heated debate with another driver.  In my opinion, you can't call a parking spot once you have passed it, I don't care if your signal light is on.  If you drive past it and your intent wasn't to back into it, you have lost it.  I am sure Larry David would agree with me.