Stinky T&T Toronto Waterfront Nightmarket - Stinky Tofu and Heatwaves DO NOT MIX

Sloppy Takoyaki with Dodgy Mayo - TnT Waterfront Nightmarket

I was psyched when I found out that Toronto may have something similar to the Richmond Nightmarket in the Vancouver area.  It is awesomeness.  Squeezed into an industrial area roughly the size of a football field, it is a wall to wall Asian Street Food and trinket bonanza.  It's about half half on the Food to 'flea-market' and a small area for a stage which we normally bypassed since it was usually some amateur singing event.  We zipped in and out armed with pockets full of loonies and twoonies, filled up on about half a dozen of our faves, bought some random smartphone accessory, cartoon socks and stocking stuffers for Christmas and zipped out before it became unbearably crowded.  It is very popular so if you're not a crowd person, you should try to go to the Richmond Nightmarket before 10pm.  The Toronto T&T Nightmarket? Well that one, you can give a miss entirely.

BBQ Scallops - TnT Waterfront Nightmarket

What a disappointment.  Who would have thought that a city nearly 10 times the population would have such a pitiful Asian nightmarket.  It's located out by the Docks just east of Downtown.  The location isn't bad if you want a large space but unfortunately, instead of using the very large parking across the road from the T&T, the squeezed it into the T&T small parking lot and charged for parking across the way.  The entire market could have fit into the endzone of a football field.  The situation was seriously exacerbated by the 35degC weather and the half a dozen Stinky Tofu kiosks.  Oh yes, Stinky Tofu is what it is called.  I was not using a euphamism.   It is a Fermented Tofu that is cooked and served hot.  Are you gagging?  Well, imagine it wafting into your nostrils aggressively no matter which way you turn.  Is it that bad you ask?  I am not exaggerating when I say, the best way to imagine the smell would be to take the strongest Blue Cheese you've ever come across, place it into your kitchen composter on pick up day then take the bin and drop it into an outhouse and then heat the whole thing up in your tumble dryer.  It was simply revolting.

Dodgy Mayo Takoyaki kiosk - TnT Waterfront Nightmarket

We tried to steer around them and buy some food.  I hunted for some Takoyaki which I always love in Asian streetfood markets.  There were only a few choices and I sadly chose the first one in an attempt to avoid the Stinky Tofu.  They were terribly small, dressed really sloppily and their Mayo was left sitting out on the counter in the blistering sun.  D tried some Vietnamese Shrimp kebobs on Sugarcane.  They were deep fried which was a bit disappointing for D.  They were okay but quite small and very expensive and oily.  H, my cousin, bought some BBQ'd fresh Scallops.  Simple BBQ seafood turned out okay.  After walking around like a game of Pacman trying to avoid the Ghosts that were Smelly Tofu, we decided to call it quits and go inside to eat in the T&T food area instead.  I bought some bad Sushi and H bought some cold Dim Sum.

BBQ Kebobs - TnT Waterfront Nightmarket

We went back out to look at the trinkets.  There was only really two-three stalls.  One dude selling toys and one selling some of the stuff I like.  I bought an iPod tether and surrendered.  We left soon after.  I would NOT recommend this to anyone or take any visitors.  We really should have hit the Spicy Food fest at the Harbour Front instead and if we didn't have lil T with us, we probably would have gone after.

Ambiance: stripmall weekend carnival, the sad kind
Cost: $$$ for streetfood

TnT Nightmarket

222 Cherry Street
Toronto
www.waterfrontnightmarket.com

ZERO / 7.  I don't even have a graphic for ZERO / 7.


#Toronto, #T&TWaterfrontnightmarket

XinYi Garden - Neighbourhood Chinese Takeaway

Seafood Chow Mein -XinYi Garden

There are a few things you need to find in any new neighbourhood you move in to, well, in my books anyway.  1) a neighbour you trust enough to tell that you are on vacation. 2) bike paths. 3) closest drug store/ late night market 4) now with lil dude, nearest clinic 5) staple takeaway joints: Chinese, Thai, Indian, and pizza. 

There are concessions D and I make about Takeaway for Chinese that we do not make for the other takeaway or sit down.  Bad Thai food is bad Thai food whether or not it comes in a foil container.  And bad pizza is easily replaced by freezer pizza.  But there is something about takeaway Chinese that we expect to have at home that we wouldn't really if we sat down in a nice Chinese restaurant.  Perhaps it's the nostalgia.  We grew up in the days that cultural diversity was just in its adolescence.  Thus, alot of 'ethnic' foods catered to western palettes and or had to make due with a dearth of authentic ingredients.  So perhaps it's not exactly good Chinese food we seek when we order from this lot but the Chinese takeaway from our youth.  Now, let me make it abundantly clear.  This ilk of Chinese is still MILES AND MILES above the type of Chinese food you would still find in most Malls.  Blech.  Puffy, doughnut battered chunks of Chicken glazed in some mysterious dayglo red sauce.  Awful.  Still, what rules do we break when we look for neighbourhood Chinese food? a) more Chinese people eating than western. b) no western or other ethnic foods on the menu i.e. pad thai or french fries. c) dusty plastic plants all over the dining room.  d) a cathode ray tube TV prominently perched on the counter.  Yeah, you wouldn't catch me looking for a night out there.  But here I am at home, exhausted and jonesing for a good chow mein, yeah, I'm picking up the phone. 

Kung Pao Shrimp - XinYi Garden

XinYi Garden is one of these places.   IT is actually, on the lower end of this range in some aspects because alot of these, though they may make concessions on the menu, still have wicked core Chinese.  Sadly, XinYi Garden did not have a wide variety of noodles or veggie dishes which I crave, particularly my preferred Ho Fun or Eggplant (w/o Pork).  Still, it had it's highlights.  The brightest of which is that it is a 2 minute walk from our new rental.  That means we could pick up if we wanted to stretch our legs and get a 10% discount or fully veg out and get it delivered in less than half an hour from hanging up the phone.  Come on!  Since the menu they keep dropping at our door included a coupon for Egg Fried Rice if I paid cash, I opted for the delivery since we had to order a minimum anyway.  In retrospect, it wasn't entirely worth it except to give dad a good dose of Chinese which mom NEVER orders EVER.  She's a purist as far as being a home cook. 



Szechuan Eggplant with Tofu - XinYi Garden



We ordered the Seafood Chow Mein, Szechuan Eggplant with Tofu and Peppers, Kung Pao Shrimp and Egg Fried Rice.  It was quite funny.  Mom and Dad were over to play with lil dud so Mom was trying to work out how much to tip since they were only coming from up the block.  We didn't have the right change and in the end, dude strategically brought enough change to round to the dollar where he knew we likely wouldn't have had the right amount to work out well and got himself a hefty tip.  HA! I'm picking up next time.  Especially since the Egg Fried Rice was a bit of a disappointment.  IT tasted alright as this type of Chinese does but it did not taste made to order.  IT also had that aspect of too much soy since every grain of rice was thoroughly tinged dark brown.  That aside, since as I said, it tasted alright, there was BARELY any Egg.  I guess you get what you don't pay for.  I'll do what I normally do and make my own steamed rice next time. 

The Noodle Dish was quite nice.  The noodles were the thin Egg Noodles which are not my favourite but they hit the spot.  The sauce was a generic Chinese sauce but there was a good amount of Seafood and Vegetable.  The Kung Pao Shrimp was just okay.  The Shrimp were large and tasty but not as plentiful as other places since there was a lot of 'filler' veg like Carrots and Celery.  Normally, when you order a Shrimp dish, unless specified, there are no veg, just a heaping serving of Shrimp.  Plus, there was no POW in the Kung Pao.  I think I'll have to specify next time.  The Eggplant dish was nice except for the scarcity of the actually Eggplant.  There were more Peppers and Onion than Eggplant.  My favourite Eggplant dish is this very Spicy, slightly sticky Eggplant dish that is nothing but searing hot Eggplant strips.  That was what I was hoping for.  Waah.  That, I'll have to keep looking for.   

All in all, it was decent.  Decent enough that I would try again but probably different dishes except I think I'd have that noodle dish again.  I mean really, I laugh at the other reviews on Urbanspoon.  You can't seriously order 6$ fried rice from this place and expect Susur Lee as the chef.  It is what it is and it's okay for what it is.

On the heat side, given the location in the Bloor West, wonder bread community, I'm not surprised that they've played it safe on authenticity on the sauces.  I say wonder bread because I'm quite a bit of an anomaly on my block.  Sometimes, out with lil dude in his wagon, I feel like I look like his imported nanny :^P.   Next to tackle will have to be good takeaway Thai.  Goodness help me, I will not order it from the XanYi.  No!  That's just wrong.

Cost: $$
Service:(delivery) prompt, have exact change or except to over tip
Xin Yi Garden
Bloor West Village
282 Jane Street
Toronto, ON M6S
(416) 762-7297
 

for local Takeout



Monday, October 3rd - Salty and Savoury Black Bean Clams

Clams in Black Bean Sauce

We usually do this with Dungeness Crab.  It is awesome with Dungeness as well, especially when you don't have to chop it.  The fish counter at TnT will chop it for you.  But if you do, add the Crab at the beginning with the Wine instead.  But I Clams are great and I find, more consistent than Mussels.  Touch wood.  I have found lately, that Mussels are a crap shoot.  There has been a fairly notable yield of bad ones before cooking and then funky ones after.  That's coming from a reliable fish counter.  Clams on the other hand, though smaller, usually more reliable.  I had a similar dish at the Shore on Granville but they used a scant amount of Black Bean Sauce to a point that it didn't taste at all Chinese but it was awesome.  Their appetiser portion of these Clams is the size of a Mussels entree.  So tada, we did our own version here.  I think I'll cut back on back on the Black Bean sauce next time to try to emulate the Shore Version more.  But the more Asian, in your face, Black Bean taste here is yummo too.

Steamed Clams in Black Bean Sauce

1-1.5 lb fresh, LIVE Manila Clams, in shell (for 2 people)
4-5 T Black Bean, sauce (recommend Lee Kum Kee, used another one with yellow all Chinese label once and it was SSSSSSOOOOOO SALTY)
1 inch fresh Ginger
1 t Sambal Oleck or Chili Garlic Sauce (Sambal is a Singaporean Chili Paste)
1 bunch Green Onions
2 cloves Garlic, minced
1 T Olive Oil or Vegetable Oil
1 c dry White Wine

Fresh Cilantro, garnish, optional.

Rinse all the Clams.  Throw any open ones away.  You can buy them fresh from any fish monger or the fresh seafood bar at the TnT Asian Superstore.  You can keep live Clams in the fridge in damp cloth for a day, no more.  Ideally, you should use them the same day.

In a Med-Large pot or Wok, heat the Oil on Med High. Add the Ginger and Whites of the Green Onions.  Sautee for a few minutes.

Add the Black Bean Sauce and Chili Paste.  Stir briefly to incorporate.  Add the Clams and Wine.  Pour the Wine evenly over the pan.  Cover immediately. Shimmy the pan on the stove but don't uncover.  Let simmer for 6 minutes until all the Clams are open.  Serve hot like steamed Mussels.

Garnish with fresh Cilantro if you want.

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Sunday, November 14th - Floata Chinese Restaurant - Dim Sum in China Town



Steamed BBQ Pork Buns

It's true what they say.  It's harder to have too many choices.  If you ask someone in Vancouver for a recommendation for GOOD Dim Sum, there is always a momentary, ponderous look to the sky and a follow up question.  There are ranges of quality, price, and location.  We have been looking and asking for a while now.  If you ask folks in SFO, though the Chinese community there is quite established and ubiquitous, there will be a trending tide towards a particular joint near the financial district.  There does not seem to be any consensus here.  I don't know why.  So what we do now when we ask for recommendations is narrow it down to preset parameters: 1. Must have carts so we can look at the food. 2. Must be about the food so decently priced so you know you're eating Chinese food and not some shi-shi fusion statement.  3. Must be good quality and tasty food.  4. Authenticity.


Steamed Braised Fried Tofu



Steamed Shrimp and Chive Dumplings

We still get a few pauses and thoughtful silences so this time we gave up and went for the gigantic place in Chinatown that we're always driving by, Floata.  It is at the heart of a pretty boring and waning Chinatown.  Vancouver's downtown Chinatown is quite a disappointment.  It is quite small.  It is normally closed and deserted quite early and most doors are shut on Sundays.  Most have made the migration to Richmond.  I suppose, it's proximity to one of the most sketchiest intersections of Vancouver, Pender and Main, has had its role.  We have been to Dim Sum in Richmond but they weren't cart places and we ended up being nuisances to the waitstaff that struggled to explain the food and did not have the variety we otherwise would have eaten impetuously off the carts.

Fried Sesame Rice Balls with Lotus Root Filling

Baked/Fried Pork Buns

Floata is adjacent to a large parking tower near Andy Livingstone Park.  You can't miss it.  In fact, you can enter the restaurant directly from the parking.  You have a comp on the first hour of parking which is great in a downtown area.  It is enormous and you can easily picture a grand Chinese wedding taking place here as probably occurs frequently.  The tables were full but we only waited briefly to be seated.  We were a sore thumb minority amongst the patrons which is a good sign.  The waitstaff speak very little English, which for Dim Sum is also a good sign though challenge in ordering when you want to avoid meat :^D

Fried Shrimp and Spinach Dumplings

The carts were constantly in motion but where not as frequent or in as large a number as the size of the room would warrant.  So we waited quite a lot between visits from servers.  There were also servers carry trays too, to order from.  Dishes ranged in prices but the decent ones, and the majority of the ones we ordered for the three of us were considered 'large' and cost ~4-5$.  You have to be patient and or, know what to ask for because they will likely be cooking it and it may well be making the rounds in some other part of the room.

Stuffed Sticky Rice in Banana Leaf

Steamed Gai Lan

The carts tended to come out thematically so pace yourself and try to get a veg in.  Steamed, Fried, Vegetable, Meat, Salads...  The food was always hot, and fresh.  You have to go out of your way to ask for condiments so ask when you have the attention of a cart. We ordered 9 dishes for the three of us which probably put it over the edge slightly as far as comfortable satiety but a last minute cart with Scallops with Taro paste couldn't be turned down.  Still we did see some things on the grill as we were leaving that I had been waiting for and hadn't thought of.  Oh well, it will have to wait for the next visit.

Cost: $$-$$$ (for Brunch)
Ambiance: Bustling, family
Service: Sporatic
Floata Seafood
Chinatown
180 Keefer St
(604) 602-0368
Vancouver, BC V6A
http://www.floata.com/

Fried Scallops with Taro Paste

Thursday, Sep 30th - Szechuan Chili Restaurant - Quick Neigbourhood go-to

Szechuan Chili Restaurant Take-Away

This an assuming Chinese restaurant sits in small mall on 6th Avenue between Fairview and Falsecreek.  It's just across the street from the local secret, Apple Hill Market.  Local secret that's not really a secret but it is definitely an oddity.  It is a family run market that is medium sized grocery store whose most unusual attribute is their unbelieveable variety of stock.  If there is something you think you might need, there is a good chance you will find it at Apple Hill: half a dozen brands of Tahini, Agave Syrup, Sauces,..  The one thing they did not have was Black Mustard Seeds but I wager, they'd get them if I asked. 

Back to Chili's.  No one seems to sit and eat there.  We did once but we had been walking home from work together and we ordered one of their set menus that you can't takeaway. It's more a local's goto takeaway.  There is another right next to Apple Hill called ChopNWok but it is pretty low rent, dusy and greasy.  Chilis is not high end Asian cuisine by any stretch of the imagination but it sates the craving when it comes along. 

As far as the eating area, the tables and chairs remind of dining sets from the 80's.  It is not offensive but it definitely utilitarian.  It is clean and the staff are friendly.  As I said, it's their take-away that likely comprises the bulk of their business.  There is swift flow of pick up's and orders all the time. 

We ordered a few dishes and I have my favourite which is the Eggplant.  MMMMM I guess it is greasy by 'normal' standards but believe you me, I have had this dish in many places and it can be much much much oiler and less flavourful.  We also had the Black Bean Prawn.  There were a decent portion of vegetables as well which nice since many more authentic places do not have veg on a protein dish unless specified.  Don't assume.  It's not bad if you do want a big pile of prawn.  I recall their Chili Prawn was like that.  D also ordered their General Tsao Chicken.  The sauce was acceptable.  Not too sweet but the breading was well, it was all breading.  Though, not weighty, it was crispy.  I wonder if it's a North American adaptation but I recall some of the more 'down home' versions of this dish being more braised than breaded.  If you like this breaded version, then you will like this one.  We ordered rice which we never do.   Or rather I never do because if we are walking the four blocks home, I just don't see the point in spending 3-5 bucks on plain steamed rice.  But that's the cheap Asian in me.  I can buy a 5kg bag of rice for 5 bucks :^D

Cost: $$
Decor: It's mainly a take-away but surroundings are pleasant and clean
Service: Friendly and fast

Szechuan Chili

804 W 6th Ave
Vancouver, BC V5Z
(604) 874-3737
http://www.szechuanchili.com/

Monday, Sep 27th - Vegetarian Ma Po Tofu

Chinese Sauce Bases - Pantry must!

I hadn't intended on have the Tofu so early in the week but I dropped the container on the floor yesterday.  It did not fall out but I broke the seal so I needed to use the Organic Tofu sooner than later. You'd normally do this with a softer Tofu but I only dropped the Medium one. 

Start Rice now.

Vegetarian Ma Po Tofu

(Serves 2-3)

1 brick Tofu 300-400 g (1lb), Medium to Soft, cubed
2 Scallions, chopped
1/3 c Onion, chopped
1 clove Garlic, chopped
1/2 inch Fresh Ginger
1/2 Red Bell Pepper, diced
1/2 c Green Peas
6 Button Mushrooms, diced
1 1/2 c Vegetable Broth
1 1/2 t Corn Starch
2 T Water
Sauce
1/2 t Chili Flakes, or Asian Chili Powder
1 T Chili Bean Paste
1 T Oyster Sauce
1/2 T Black Bean Sauce
1 t Chili and Garlic paste
1/4 t Sechuan Pepper Corns
1 pinch (1/8 t) Chinese Five Spice powder
1 t Low Sodium Soy

1-2 T Cilantro, chopped (garnish, optional)
2 T Cashews, chopped (garnish, optional)

Whisk the Water and Cornstarch together and set aside.   You'll want to re-whisk before adding.

This will stew a bit longer than a 'stir fry' so timing is not as critical, but still have all your ingredients ready to hand before turning the stove on.  Whisk the 'Sauce' ingredients together in a prep bowl and set aside.

Heat some Peanut Oil in a wok. Add the vegetables in 1-2 minute intervals in this order.  Onions, Red Pepper, Mushrooms, Peas, Ginger, Tofu and Garlic.  You don't need to be delicate with the Tofu in this dish.  You want it break up. 

Add the sauce and stir to spread throughout.  Add the Broth and stir.  Add the Corn Starch slurry (stir).  Bring to a boil.  The slurry will thicken the sauce only after it reaches a boil.  Let simmer for a few minutes and serve over warm rice.

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Monday, August 30th - Black Bean Eggplant and Mushroom Stir Fry

Black Bean Eggplant and Mushroom Stir Fry with Tofu

The thing about Asian stir frys is confidence in experimenting.  Have the basics in your cupboard: Soy Sauce, Fish Sauce, Black Bean, Oyster, Chili Garlic, Sesame Oil and Hoisin.  I do not use Hoisin in Stir Fry.  D does.  For me, it's more like a ketchup.  As well, we have a nice Soy Chili Garlic Sauce that is a fermented Soy Bean based sauce.  It is not at all like Soy Sauce.  Use a basic recipe like the below a few times then play with the proportions of the various sauces as you like most. 

Black Bean Eggplant and Mushroom Stir Fry

1/2 c Red Onion, chopped
1 1/2 c Mushrooms, (I used Crimini and Portabella because that was in my fridge)
1 small Eggplant, cut into fingers
1 inch Ginger, sliced
3 cloves Garlic, minced
1 brick Extra Firm Organic Tofu, cubed
2 T Peanut Oil

Sauce:
2 T Black Bean Sauce
1/2 T Chili Garlic Sauce
3/4 T Oyster Sauce
1/2 T Soy Chili Sauce (optional)

3/4 c Water
1 t Corn Starch
3/4 c Water

Start Brown Rice now (1 1/2 c Raw Brown Rice for 3 servings)

Whisk the 3/4 c Water and Corn Starch in a small bowl and set aside.

Chop all the vegetables and have handy.

I like my Eggplant soft.  It is hard to get it they way they do in Chinese restaurants because 1. you cannot have the same heat they do unless you wok on the BBQ.  2. you probably will not use as much oil.  So all you have is time.  Alot of the time, I will par cook in the oven by roasting but while I do other stuff.  It requires less oil but it is also drier. Well, I wokked all the way this time. 

Heat 1 T Peanut Oil in a Wok on the strongest burner you have on the highest heat you can get.  Place the Eggplant on one of your dinner plates so you can toss it all in at once.  I have small hands and find that I lose time, lubrication and heat to the first handful when I go in batches.  Toss actively at first to ensure they are all covered in Oil.  Then start letting it sit for 10 s then toss.  Let sit 10 s then toss.  Our burners are Halogen so they're flat so only the very bottom of my wok is actually in contact with the burner.  As well, it does not actually touch the whole burner.  So I am aware of ensure all the Eggplant spends time in the bottom and I keep the walk shimmying around the burner so the hottest parts of the burner get contacted.  To get the softness I wanted, it took 10 minutes.  Set aside on a plate.

Add another Tablespoon of Peanut Oil to the Wok.  Fry the Onions and Ginger slices for 1-2 minutes.  add the Mushrooms.  Toss actively for 2 minutes.  Add the Tofu and toss for 1-2 minutes. Return the Eggplant to the wok. Add the sauce mixture and spread throughout.  It will burn quickly so douse the wok with the Cornstarch slurry and toss.  Bring to a boil, that is when the Starch is activated to thicken.  Add more water as needed if your stove stays hot long.  Ours does and I needed to wait a bit for D to sit down.  I used 3/4 c extra Water.  You may want to use at least 1/2 c.

Serve hot over Rice right away.  MMMMMM  D liked the heat.  I held back on the Chili Sauce.  I wanted to use a whole T.  The things you do for love. :^P


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Aug 1st - Richmond Night Market - Asian Street Food Fest, Vancouver Summer Must

Crazy Crowds at Richmond Night Market

At least once or twice a year, D and I head down to the unlikely empty lot in an industrial park in Richmond, behind the Home Depot and the Ikea, for some of the best Asian Street food you'll get on this side of the Pacific.  It is rather strange, given the penchant for Asian food here which is so very evident on every street in Vancouver, that there are so few permanent establishments.  There are events and festivals where they often appear and believe you me, I am there getting my fix of fresh, made in front of you Asian Street Food (regulated by the Canadian Health Code :^P)

The crowds here have grown to epic proportions.  You are best advised to come near the opening time if you want to avoid them... for a short while.  Also, if you are there toward the end, you are likely to find alot of 'mall-rats'.  If you're a teen on Summer vaca and you fancy a cruise, then come after sunset.  With all the food on wooden skewers at a shoulder distance away, it certainly is not my ideal time. :^)  Plus, I am not really a good crowd person.  I try to make my way out of the food stalls by then and over the flea market area.  After you are sated by Bulgogi, Squid and Fish Sui, you can fill up on cartoon socks, grey market iPhone accessories, Samurai swords and cheap sunglasses.

A couple of tips, for Dim Sum, I like the place closest to the exit. Higher turnover. As well, there are 2 of the three Takoyaki places that have larger balls than the third and they're all the same price.  Have a look first. I like the one with the Blue Banner.  The Filipino booth did not have alot of turn over so their food was cold. The Korean Fish waffles, though they appear 'trendy', have been around for ages.  My dad ate them as a kid. The Red Bean one is the most traditional. The Korean Rice Cake stew, Duhkbokki, is very spicy.  That ain't Tomato sauce on the Rice Cake (Duhk) it is Chili Sauce. Here is the line up for our feast:

Tako Yaki are Octopus Pancake Balls but now made with different Seafood. Topped with Japanese Mayo, Sweet Sauce and Bonito Flakes. I had 6 Scallop and D had 6 Shrimp:

Duck Rolls are D's favourite.  Crispy Pancakes stuffed with BBQ Duck topped with a Hoisin sauce.

BBQ Pork Bun are D's staple Asian food snack.  He is picky about these since you can get them in every stall and regular shops.  He will walk around until he finds the right size and slightly split mouth at the top like an exploding Hershey's kiss.

BBQ's squid.  They will chop these up for you to order.

D also had Pork Sui but I seem to have forgotten to snap it.  They are an open Pork Dumpling that looks like a cup stuffed with meat.  They are steamed.

Korean streetfood favourite and now found in may restaurants is Duhkbokki aka Spicy Fish Cake and Rice cake Stew.  It is fairly spicy if you do it right.  That is not Tomato sauce.  It is a thick Chili sauce made from Gochujang.  One of my childhood favourites. Mom puts alot more veg in her Duhkbokki for me.

I had my regular of Korean Red Bean Crepe.  The batter is like a Crepe but it is called a Waffle mainly because it is made in a Waffle form.  I like eating these because they remind me of my dad's stories as a child during the war.  They did not have alot of money and they used to stalk the local street vendor who made these until he gave them one.  He think's it's so funny now that you can get a bag full for a couple of bucks.  At the market, they are 1$ each and come in Custard and Chocolate as well.  The real thing is Red Bean.  The turn over is crazy so you are always going to get a volcanically hot one.

This was a new one for me.  Actually, I do not recall a Filipino stall the last couple of years.  It may well have been there but they were especially boisterous this year.  I had the Filipino Banana Fritter.  It was a Banana wrapped in a thin Pancake and deep fried.  They had Chocolate and Carmel Sauces to top them with as well.  It was cold and rather oily.  I think I will skip this next time unless I see them come straight from the fryer.

There is alot more interesting food but this is what we had.  You can also find alot of Offal if that is your thing.  As well, there is traditional carnival food like deep fried anything.  There was an interesting Japanese stand that did 'Burgers' where the bun was made of pressed rice but they only had meat ones so I could not try it.  Shame.

We also bought Razor Blades, Toothbrush and Wallet in the Flea Market area.  The Market is easily 30-40% bigger this year and the layout had changed.  The large area formerly dedicated to the stage is filled with stalls.  The stage is along the long edge with a smaller seating area which is fine because I never see anyone watching the shows.

Cost: $ (bring Loonies and Toonies)
Ambience: Crazy crowded Asian street Market
Vancouver Summer Must

Richmond Night Market

12631 Vulcan Way
Richmond, BC V6V
(604) 244-8448
www.richmondnightmarket.com

Jun 16th - Black Bean Ginger Eggplant and Tofu Stir Fry

Off to a wine seminar with a friend tonight.  There is a special tasting for Piedmonte wines of Italy.  The advertisement for the event did not specify if there would be food and we knew we would be tasting at least 6 wines so I played it safe and ate.  That said, when we got there, there were great cheeses and cold cuts.  Actually, we're pretty sure that my friend K got sick off of the Salami because that was the only thing I did not eat. Yikes.  Poor thing.  The wines were lovely though.

Black Bean Ginger Eggplant (Aubergine) and Tofu Stirfry

1/4 c Onion, chopped
1 large Japanese Eggplant, 1 inch slices, halved
200 g Extra Firm Tofu
3 cloves Garlic
1 inch fresh Ginger, match sticks
2 Scallions, chopped, Greens and Whites separated
2 T Black Bean Sauce
1/2 T Chinese Chili Garlic Sauce
1/4 - 1/2 c Water

I par roasted the Eggplant and Tofu in the oven so I would not have chewy bitter Eggplant.  You do not have to do this.  I was also in a bit of a rush so there would not be alot of simmering time.

Toss the Eggplant and Tofu in some Peanut Oil.  Spread in 1 layer in a non-stick or lined baking sheet.  Bring the oven to 450F.  I like to Rapid Preheat, if you oven has Convection... i.e. Fan.  It adds the convect effect along as well as quicker heat up.  Convect cooking is faster which is why most pro kitchens use them and why you typically will not wait in a restaurant for 2 hours for dinner. When the oven hits temperature. I turn the oven off.  DO NOT open the door.  Just let them sit in there until you are ready to use it.

While the Eggplant and Tofu is in the oven and the oven is coming up, I do everything else.  It is highly recommended to have all your vegetables chopped before you WOK.  Chop before you Wok!  As well, have your sauces to hand with spoons ready.  If you plan to do your classic Chinese, sauce slurry of potato starch and water to thicken, do that before you start unless you are super adept at multi-tasking and wokking.  I am not using a slurry.  I do not need it super thickened nor do I like when it gets too gummy.  Just control your moisture.  I like it when the sauce oozes into the rice.  Prefer it.

Heat the wok on high.  Heat 1 T of Peanut Oil High.  Add the Onion and toss by scooping and turning, scooping and turning.  1-2 minutes.

Add the Ginger and Garlic.  You may want to turn the heat down to Medium High. 1 minute.  Do not burn the Garlic.  Add the Eggplant and Tofu from the oven. Add the Scallion Whites. Toss, scoop and toss.  If it gets dry or sticky, add a couple T of Water instead of Oil.

Turn the heat to Medium.  Add the Sauces right into the Wok on top.  Toss a couple of times and spread through.  Then add the water.  Add more if you like it looser.  Do not use more Black Bean sauce than I've indicated.  You may even want to use less.  It goes a long way!

Let it simmer for a few minutes.  Serve on Warm rice or Quinoa.  Garnish with Scallion Greens.

April 1st - Sha Lin Noodle House - Vancouver

I love this joint.  As far as appearances go, it is a dive.  But do not be fooled (excuse the Apr 1st pun).  This place is sandwiched between two other noodle houses, or at least it used to be.  One is gone.  That said, it is the only one that is always full and on evenings, has line ups out the door.

Noodles are made fresh to order in a kitchen which is visible to the quaint dining area.  The noodles come inf 5 varieties. 1) Cutting 2) Rolling 3) Pushing 4) Dragging 5) Hela.  My favourites are Cutting and Hela.  For the show, most people favour the Dragging.

1) Cutting are just short, thick noodles shaved off a block of dough with a sharp knife directly into the water.
2) Rolling are cut from dough that has been rolled thing and then cut into strips
3) Pusing are cut with a two handled saw/cleaver type of knife from a block of dough.
4) Dragging are pulled, folded, pulled, folded, pulled, folded from a pliable piece of dough into thin noodles.
5) HELA (I am not emphasising. For some reason, the menu shows this in all caps)

I always, always get the Cumin #2. It is reliably the best one.  I have had the Curry one once but the Cumin noodle had more curry flavour!? D likes the one with chopped Pork.  If we are very hungry we may order the Spring Onion pancakes or the Dumplings.  It is a carb fest so be very hungry.  They are done fresh to order as well.  The Cutting noodles are chunky and chewy which is yum.  The sauces can be a bit oily though.  If that bothers you they do use their fresh noodles in their soups as well.

They are closed between 3pm and 5pm between their Lunch and Dinner rushes.  They have takeaway but no delivery and accept creditcards.

Cost: $-$$
Ambience: Kitchen/Dive
Staff: Efficient and friendly
Location: Cambie/City Hall near Skytrain
Licensed: Yes

Sha Lin Noodle House

548 West Broadway
Vancouver, BC V5Z 1E9
(604) 873-1816

Mar 20th - Sourdough Rye Bread, Cilantro and Lime Hummous, Seared Live Sea Scallops with Salsa and Black Bean Dungeness Crab

Cilantro and Lime Hummous

This being a weekend without skiing/snowboarding, was a pretty big cooking day. We did get some market visits in and some golf but still did a decent bit of grub. We hit TnT for the first time in a while to pick up some fresh seafood.

We did not know what we wanted or what we would make until we saw what was on offer. There was a monster of an Alaskan King Crab and his buddies in a big tank but obviously more than we needed in volume and cost. But he was fascinating to see nonetheless. There was a single Bull Head fish in there with them as if a pet. I wonder how on earth he got in there since their tank was below. One of the Alaskan Kings was sort of hugging him between two legs.... that or stabbing him, it was hard to tell and disturbing either way.

I wrestled two Dungeness into a basket with the help of some other shoppers who told me to put them in upside down so they would stop escaping. D picked out some big Live Sea Scallops.

Sourdough Rye and Wheat Bread

This is an overnight affair. If you do not want to wait, then use 2 1/4 t of yeast as you would for normal bread but use your starter as part of the liquid which will add flavour.

1/3 c Sourdough Starter1/4 c water

1/4 c all purpose Flour

1/4 c Whole Wheat Flour
1/2 t dried active yeast (optional, but my starter was looking 'lazy')
1 T dark Molasses
1 T olive oil (optional)
1/2 T Sea Salt
1 c Dark Rye Flour

1/2 c Whole Wheat Flour

Night before baking, in your mixer's bowl, add first four ingredients and mix with a spoon until combined well. It will be loose like pancake batter. Cover tightly and leave in a warm place overnight.

Next morning, put the bowl on to the mixer and attach the dough hook. Add the molasses, pinch of yeast and salt, oil (optional but makes it tender). Mix on 'Stir' or low speed for 2 minutes.

With the spout cover attached, otherwise, SLOWLY and carefully, add the flour 1/4 cup at a time. You want the dough to come together and pull away from the bowl but you do not want it too stiff. You want it tacky to the touch. The amount above is what I used given the humidity of the air and the flour today in Vancouver. It will not be the same everywhere or everyday. That's bread! Mix on slow to medium for 10 minutes. You are building glutens here and that is what makes bread chewy.

Oil large glass bowl with a bit of oil. Lift the dough ball out of the mixer, swirl while holding with one hand and then turn over so the oil side is up. Normally, I would say let it rise in the mixer bowl but because this was stickier than other time as well, the wheat flour left bran reside on the sides, I am using a separate bowl. Let rise in a warm place covered with plastic wrap for 1-2 hours.

Lift the dough out without the violence of punching or pushing. Place in a 9" Cast Iron pan or whatever form you want. Press out to fill the pan. Cover and let rise for 2 hours. We went to the driving range during this time. I let it rise in the oven with no heat on.

When we got back, I took the cover off. I put a small pyrex bowl with water in the pan. I set the oven to 375F. I did not take the bread out first. I let it preheat with it already in there. Bake for 45 minutes from when it hits temperature or 55minutes -1 hour from the time you set the heat.

It is very tasty but I wanted more Rye. Next time, I am going to use more rye to wheat flour and use more molasses.

Cilantro and Lime Hummous

1 19 oz/540 ml tin of Garbanzo Beans / Chick Peas drained

1/4 c water from the Beans (set aside)

1/2 c fresh chopped Cilantro (do not worry about stems too much)

1 lime zested and juiced

4 small cloves garlic

4 T tahini, stirred first

1/2 t ground Cumin

1/2 t Paprika

1/4 c Olive Oil (maybe more maybe less, depending on consistency)

1 t Red Wine Vinegar (optional)

In a food processor, add the Garbanzos, Lime Zest, Lime Juice, Garlic, Cumin, Paprika, Cilantro. Add the Tahini and pulse 3 - 4 times.

Pulse until it looks like oatmeal, small pieces. Add the water or oil first. Depends on how rich you want it. I added the water. Then drizzled in the oil in a very thin stream as I processed constantly. Add more water or oil to the consistency you like. I go for somewhere between peanut butter and cake batter.

Serve with sprinkled with extra Paprika, a few leaves of Cilantro and drizzle with good Olive Oil.

MMMMMm

Seared Live Sea Scallops with Fresh Salsa

2 large live Sea Scallops with shell and roe

Salsa:

8 Cherry Tomatoes or 3 Roma Tomatoes

1 Mango (we did not have a mango because we forgot)

1/8 c chopped red onion

1/4 c chopped fresh cilantro

1/2 lime juiced

1/4 t cumin

Salt and Pepper

Make the salsa by combining all the ingredients in a bowl and set them aside at room temperature as you finish the rest.

Turn the broiler on high and put a rack at the highest level.

When I say live scallops I mean they are in those famously large shells with all their tendons and roe. We bought ours at TnT. Open them up fully. You can toss the 'lid', the side that the Scallop meat is not attached to. With a sharp paring knife or fish knife, slice underneath and remove the entire inside. Now scrape and cut away all but the scallop, which you should recognise as the whitish cylinder and the pink/coral roe which is hugging it. It is kidney bean in shape. The rest of the muscle and jelly like stuff you can toss.

Now the clean the shell by washing it. Put 1 t of oil on the cup side of the shell and place it in a shallow baking dish. Place the scallop with the coral/roe still attached back on the shell. Season with salt and pepper. Repeat for all scallops.

Place under the broiler for 3-5 minutes. Watch carefully. You want to take it out and turn it when it looks like it is starting to tan. Take out of the oven and carefully, carfully flip over in the shell and place back under the broiler for another 3-5 minutes.

The scallop should be 'just' done. The roe will look more solid and have the eating consistency of fois gras.

You may or may not like this. I have had coral/scallop roe pan seared before and it becomes slightly more solid. D, who loves fois gras LOVED this.

Top with 1/4 c of the fresh salsa and serve. MMMM, though D had to finish half of my coral.

Start rice now or rather 5-10 minutes before you start the Crab.

Black Bean and Ginger Dungeness Crab

2 2-3 lb Dungness Crab, live, chopped by your fish monger into halves or quarters

2 inches Ginger, peeled and sliced

6 Green Onions/Scallions, chopped

3-4 large cloves Garlic, peeled and sliced

1 300ml jar Chinese Black Bean sauce, not the 'water-down' major brand name stuff

1 c dry White Wine

1 T oil

1 T Chinese Chili sauce or 3 chopped spicy red Chili

Most places that sell live crab will also dispatch it for you. I ask to keep the shell for flavour. As well as the chopping, you may want to pre-crack most of the legs and claws with the back of a large knife to help the eating. The shells will be hot.

One thing I noticed today at the TnT is that when the guy chopped it, he scraped out all the good stuff, roe and organs. I had wondered why the last two times we got crabs chopped at TnT that there was not roe. I am going to have to remember to ask them not to clean it out.

This will go pretty fast so be sure to have all the ingredients measured and chopped at hand.

Have a very large mixing bowl to the side. In a large stock pot with high sides, (the type you would do alot of pasta, 10-12'' in diameter and 1.5 ft high or an enormous wok), heat 2 t oil on high. Add the crab pieces and wine. Cover and shake often. 8-10 minutes until all the grey shell areas are bright red/orange. Remove them to the mixing bowl and cover with the pot cover.

In the same pot, on medium-high add 2 t oil and sautee the onions for 2 minutes. Add the garlic and ginger and sautee for 2-3 minutes. Add the Chinese Black Bean sauce (I mean this. It must be Chinese. You must not be able to read 70% of the label. It cannot be Korean, Japanese, American or Canadian. No President's Choice or other Major Brand). Swish 1/4 of the jar full of water and pour that in too. Add the Chili sauce. If you want to use fresh chilies, add them with the ginger and garlic. Simmer on

Add the Crab back back and toss. Cover and shake. 5 minutes more.

Serve with rice. Provide picks and crackers. We normally have a lot of sauce left, 2 cups. We keep it in a lidded container in the fridge for a stir fry a few days later. It is awesome!!!

We started off eating with some of the bread I made but quickly realised we should have made rice so I quickly made some rice. 10 minute pause in dinner. Where was my head. We saved the bread I cut up though, of course.

Mar 18th - Olympic Sledge Hockey Semi Finals and BAD Chinese at Yi Kou Xiang

Olympic Semi-Final Sledge Hockey - Norway v USA

GREAZZZY bad Chinese from Yi Kou Xiang

We went to see an Olympic Sledge Hockey game last night. It was a Semi-Final game between USA and Norway. Our friend D had bought them off Craigslist but could not use them. I had not planned on seeing a match but definitely wanted to see one. I had hoped to see a Canadian match but some of the key matches were in the middle of the day and at work right now, not a possibility. So even though, I would not have sought out to see this match up, I am so happy I went.

What I am not happy with was what I chose to do for supper. It was hands down, no other way to describe it, DISGUSTING. It was the Food Fair in the little UBC village on University Boulevard near Westbrook Mall. It is in the basement of the small plaza there. There are about 10 stalls or food-court, styled restaurants who serve entrees at about the 8$ mark. Largely Asian, there was a curry place and a Soup and Bakery.

There are proper restaurants and sit down fast food joints upstairs but we were running late for the game as it was. Clearly the food fair is targeted at fiscally strapped students, that said, this is not what I would want my hardworking, growing child to be eating. I do not know why I remember it differently. I think it was because of the situation. I used to go eat there after a 2-3 hour rugby practice or ultimate game in the cold. I came to an epiphany during the second season, lying in slushy gravel during a rucking exercise, that I was too old to be spending my 'free time' being yelled at and tackled in the winter. Rugby is in the summer in the East. Add to that, having to suffer through GREAZZZZY Chinese food in the UBC Food Fair, I was done with it.

I chose the Chinese over in the far end. The food looked the freshest of all the chafing trays I took a peek at. I couldn't be more wrong. It was either newly out of the fridge or just plain cold. I had Szechuan Eggplant, Shrimp and Celery on large Shanghai style noodles. Really really really bad. The eggplant was COLD. It looked new, like no one had been served any yet but it was cold. As well the sauce had no flavour other than oil. I normally love Szechuan Eggplant but this was GROSS. It was so oil that there was a puddle of it on the bottom of the plate. The Shrimp and Celery was simply that. Shrimp and Celery fried in a bit of peanut oil. It too was oily but not as bad as the eggplant. I picked at most of that. The noodles were under done and cold as well. WTF? How hard is it to properly cook noodles? I left more than half my plate which, knowing me, is saying something. D had the same noodles and some Kung Pow Chicken, that's all. He did not want to go near anything else. The chicken was tough and not spicy at all. He was hungry though so he ate his noodles. The best thing about this night's dinner was the big soft, over-priced Pretzel I got at the hockey arena and even then, the thing was CAKED with too much salt. All this to avoid having to have arena nachos for dinner. In the end, what I had was much much worse. The arena's security was not like the Olympic venues a couple of weeks ago. I could easily have brought a sandwich or food with me.
Cost: $
Ambiance: Food court
Location: UBC/Point Grey
Cleanliness: chaffing trays could NOT have been to code!!!!
Summary: Unless you are starving, eat McDonalds, it will be healthier!!!!

Yi Kou Xiang5728 University Blvd
Vancouver, BC V6T1K6
(Food Fair in UBC village)

Back to the game. This may sound so much like every self-help book motivation tag line but it is worth saying. I was truly inspired by those men. They embodied the spirit of the idea that we are our own only limitation. There were real heroes on the ice. Men without the use of or without legs at all, were moving faster across that ice on one small blade than some can do on two feet in skates. The power, grace and agility demonstrated was mind blowing. I mean, it was FULL CONTACT. I had not anticipated that. I know it is hockey but do not know why I had not thought there would not be body checks, elbowing, and smashing into boards. I was very surprised to see that the blade is only under the seat. The rest of the sledge is suspended. I cannot fathom the core strength it takes to do that!

On a humorous note, I had the great misfortune to have to sit next to a French journalist give the most inane interview I have ever heard in my life. They were sitting on the stairs next to my seat for the whole of the second and third periods!!!! The French journalist was interviewing who I think was the girlfriend of one of the USA players. Here were some of the best of the worst interview questions of all time (bear in mind, this was an interview regarding a paralympic athlete).

1. What can he not do that you like to do? (WTF!??) Answer: (I cannot believe she answered) Jogging. Rebut: What is jogging?

2. Does he wear shorts in the summer? Does he mind showing his legs?

3. Does he like to score? Has he scored yet? (The three scoreboards read 0-0)

As a I normally do, I was naturally drawn to cheer for the underdog. I really would like to have seen Norway win. Over the tournament, they have scored only 4 goals whereas the USA had 14 and Cash, the Goalie had a tournament shutout. Alas, the USA won and will be proceeding to the Finals against Japan. Japan beat Canada earlier in the day in what was quite a bit upset. Even the Japanese coach said that his team could not have beaten the Canadians on any other day. Lucky for them, they only needed to do it today. Canada has won the gold for the last two Paralympics in Sledge Hockey. They will now play Norway for the Bronze. Go Canada! Go!

Feb 12th - Chinese Takeout post Vancouver 2010 Olympic Opening Ceremonies

Nancy Green to Wayne Gretzky

D and I were lucky enough to go to the opening ceremonies. Our friend S is helping out with the Japanese press and they had tickets they didn't want. I'm guessing they were compt and he just made a cool bit of cash. Too bad I didn't know that before I bid :-P Still a great experience. I paid just the right amount where it was slightly painful but high enough where I wouldn't have had loser's remorse you know.

We had quite good seats. If we were any closer, we would not have been able to make out the effects on the ground. The director used alot of projection effects on the floor and on floor to ceiling props to simulate the ocean, fields of grain, forest of trees, totem poles, and storm clouds to name but a few. We were sat next to an adorable elderly Japanese couple who had no idea what was going on with the directions we were being given for the show. I had to help them along as well as assemble their flashlights and torches. They basically were following my lead.
It was pretty impressive. I won't compare to any of the summer olympics because it's just not fair really.

The summer olympic hosts are obliged to have a much larger stadium and of course they can then accomodate a much larger show. The number of people that the show that the communists coralled in Beijing wouldn't have even fit into BC Stadium including the seated folks. Then there is the idea that we simply can't command 10 thousand people to participate for pennies a day for years. What is amazing really are those summer host countries in democratic nations who have been able to pull of those spectacular shows. Yay Korea, Australia, USA, Spain to name just a few that stir vibrant memories. I mean, just consider the logistics alone of lining the atheletes, spectators and artists on arrival alone! That's what is truly amazing. Not the communist puppet show put on in China where we can never be sure what we saw actually happened. I think there's a term for that.... revisionist history. Of course you can make it look great when you disallow all cameras entry and you have to use the Chinese feed alone. We've all seen proof of that power. It's called Avatar.

I know people have protested here but everyone here has participated and volunteered of their own free will with allowances by their schools, families and workplace. We showed our hearts last night. I am a tax-payer here meaning, to be clear, I WORK HARD and support and am not a tax burden, and I support the investment. I will not necessarily say that it was managed well. I many ways it was not. The budget management was shameful....security and village!! that said, it is my Olympics, it is our Olympics.

My favorite and most moving memory of last night was the introduction of all the first nations who danced into the gianormous drum at the centre of the arena. World's biggest Potlach. Amazing!

Getting inside beforehand was an ordeal though, really only mostly and not entirely offset by the show. It was a bit ridiculous. If you know Vancouver you'll just shake your head when I describe it. If you don't, map my description and then you will shake your head. We arrived at the foot of the Eastern footing of the Cambie bridge where often the lower gates are open for shows by Smithe and Expo Blvd but were told to keep walking. We followed the tent covered fences westward to Cambie and Expo to what is normally a large vacant lot. There was an opening with a Volunteer on a lifeguard chair with a bullhorn telling us.... to keep walking, that that entrance was for sponsor groups only!!! We were directed down under the bridge to the seawall along the water. We had to walk all the way the Plaza of Nations by the Casino. We were guided through the Chinese festival area that reminded me of the Richmond night market. I felt bad for all the vendors as they pleaded that we stop to buy some food but we were all panicked that we needed to be in our seats by 5pm for the rehearsal. (unnecessary). We circled inside the Plaza of Nations eastward toward the Telus World of Science... are you following on a map! Did I mention the entrance is usually Smithe and Expo or Beatty? We were then sent through the open lots that are currently housing some of the provincial pavillons toward the GM place. Inside those gated areas are the security clearance queues. There are 3 zones and we were kicked foward past two of the first ones because they were too FULL. So D and I had to go to the third and last gate across the road under the Viaduct and Abbott. The security was in the lot in front of GM place. Each security entrance had nearly 2 dozen airport level security checks. After emptying our pockets, searching our bags and being wanded, we walked back westward to the front of the Casino toward the footbridge between the Casino and the BC Stadium. From there we were herded to our entrance gates. From start of journey to end, it took us over half an hour. Until our bums were in our seats, probably close to 1 hr. Not bad except for the ridiculous walk we had to take with VERY LITTLE direction. We were basically blindly following the crowd.

After the show, all gates were opened and since were carry so much stuff we bee lined to the bridge home glad to be freed of the cattle herd. It was POURING POURING so we really didn't give much thought to sticking around downtown for the rest of the partying. We were there for over 5 hours!

On the way home, we stopped for milk at Apple Hill market on Moberly and 6th. I was pretty hungry despite the beer and snacks we had. I hadn't really eaten since 3pm when I snatched a slice of pizza from D's office. I decided I needed, of all things, greasy chinese food. That's exactly what I got. I got Sechuan Jumbo Prawn Noodles from Chop and Wok on 6th and Ash.

It is a quick chinese takeaway that reminds me of the old days of quick, greasy, unauthentic Chinese food of my youth. All the ingredients are pre chopped and ready for cooking. There is an extensive menu and with their system, you won't wait more than 10 minutes for an order if there is no queue.

I didn't really like the ramen type noodles that came with this dish but that was the dish I ordered I guess. There were lots of noodles and not too much bean sprout filler like some places. Not very much veg though. There were just a few bits of celery and bell pepper pieces. There were loads of shrimp but hardly what I would call Jumbo prawn. The sauce was okay, spicy but your typical oily, thickened cheap chinese. Overall good in a pinch for a belly full of food but not somewhere I will choose to goto. Next time, I'll cross the road to the Chilli's chinese.


Cost: $, for what it was
Ambience: High school cafeteria
Cleanliness: Not. There was a napkin decorating the top of a computer screen that was FILTHY
Staff: kind
Food: generous portion but not enough veg

Golden Chop and Wok
766 West 6th Ave
Vancouver BC
V5Z 1A5‎
(604) 639-2923‎