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Tea Wok Asian Cuisine

I was invited by ChineseBites to try Tea Wok in downtown. It’s located just steps away from the BCIT downtown campus. It has a big menu, serving many Taiwanese favourites. On Zomato, the rating isn’t very impressive, so I was curious to give it a try.

Food

We tried a number of things and here were some highlights for me:

The Deep Fried Chicken Nuggets is a staple item at all Taiwanese restaurants, so it would be disappointing if it’s not cooked properly. And Tea Wok didn’t disappoint. The batter was thin, and it’s fried to great crispiness. The chicken nuggets were also flavoured nicely. There’s a hint of Thai basil in the chicken.

Deep Fried Chicken Nuggets

I’m a pretty adventurous eater, and pig ear is one of my favourite snack dishes. The Marinated Spicy Pig Ear was pretty good. The pig ear was sliced thinly, with a crunchy texture. It’s garlicky, and spicy.

Marinated Spicy Pig Ear

The Taiwanese Sausage with Fried Rice seems simple, but it’s executed well. Continue Reading »

If you follow me on Instagram, you would see in my IG Stories that yesterday I received a pretty neat surprise at lunch. Tourism Richmond delivered some freshly made dumplings from a number of Richmond restaurants. Why, you ask? There’s now a Dumpling Trail in Richmond!

Dumplings for Lunch

Dumplings for Lunch

The Dumpling Trail is a self-guided tour of 15 restaurants in Richmond that serve up a wide variety of dumplings.

Continue Reading »

Once in awhile we organize an “in-law dinner” where my parents and Mr.‘s parents can hang out and catch up. They always look to me for picking a unique place to go. No pressure. Well, this time around, Toe Dam in Coquitlam.

The restaurant is located in the “Korea Town” — the North Road area — alongside many other Korean stores and restaurants. It’s in the same strip mall as H-Mart. Online reviews all seem decent and I was intrigued.

Food

On the menu was a Roasted Duck, so I thought it would be like Man Ri Sung in Richmond, serving roasted duck Peking Duck style, with crepe and all the fixing. When it arrived at our table, our jaws dropped. It was a big plate of duck meat, raw, waiting to be cooked on the BBQ grill in the centre of our table. Well now it makes sense why they removed the grill cover, I thought it was for the soup later.

Roasted Duck Korean BBQ

And then we adapted, we changed gear, and went into grilling mode right away. The sliced duck meat all looked quite uniform, so we think they were all breast meat. And there’s easily meat of 6 duck breasts! Continue Reading »

Summer is (finally) here and all kinds of frozen treats have been popping up in Vancouver. I remember seeing on Sean‘s Facebook feed one day that he discovered this ice cream sandwich food truck at English Bay. And then one sunny day, Nancy and I checked out Innocent Ice Cream Food Truck.

Food

Innocent Ice Cream has a simple menu. One thing: Ice Cream Sandwich. Owner Asacia put together the concept to feature ice cream sandwiches using hand crafted ice cream and gluten-free cookies. Yes, gluten-free cookies! Because things are made in small batches, it allows her to use seasonal ingredients and rotate different flavours.

Innocent Ice Cream

Between the two of us, we tried two sandwiches. I’m a sucker for salted caramel ice cream, so I picked the Salted Caramel Ice Cream, paired with Fudge Brownie Cookie. Continue Reading »

Being Chinese, make stir-fry is in our blood. Stir-fry dishes are always on our dinner table. For our family, we’re not traditionalists, so we often incorporate ingredients and flavours from other cuisines.

This time, we had a pack of Johnsonville Italiano Sausage Meat. It’s most expected to be a pizza topping, or being made into meatballs. Because we also got some fresh snow peas out of my mother-in-law’s garden, we decided to make a stir-fry.

Johnsonville Sausage Snow Peas Stirfry

The sausage meat is basically ground pork seasoned with Italian style herbs and spices. It’s like a hack for not having to season your meat. It also means that you have to watch how much additional seasoning you’re putting in this dish – it could get salty.

Ingredients

Continue Reading »

While we were in the Okanagan, of course Hester Creek wasn’t the only winery we visited. On this trip, we ventured out to Summerland, specifically the Bottleneck Drive area, and we discovered Evolve Cellars.

Evolve Cellars was open in 2015 and above the tasting room is e, its dining room. Simple decor – white wall, white table cloth, with big window panes overlooking a gorgeous view of its vineyard and Lake Okanagan. Bryan, Kathryn, Mr. and I made a lunch reservation prior to getting there, and we’re patting our back for making a good choice.

View of Evolve Cellars

Food

e’s lunch menu is quite interesting. I like that they incorporate their wine into many of the dishes. We shared a few appies, including the Seared Scallops. There was nice caramelization on one side of the scallops, the scallops were cooked to the right temperature, tender and sweet. The roasted corn salsa gave it some smokey flavours and crunch. For us, they were served on a spoon and it made a perfect bite (Mr. really liked it, because he always wants “a bit of everything in each bite”).

Seared Scallops

The Bruschetta was probably my least favourite appetizer. Don’t get me wrong, it was quite good.

Continue Reading »

The much anticipated Lobster Summer Menu has returned to the Keg. From now till August 28, you can indulge in a number of dishes made from lobsters flown in from Nova Scotia. Mr. and I were invited to sample some dishes from this year’s menu.

Food

For starter we had the Crispy Lobster Tacos. There were two pieces of lobster in each taco (although the size of lobster pieces varied), all of which were nicely fried and cooked perfectly — crispy on the outside, moist and juicy inside. The sauce had some heat to it, it was creamy, and worked very well with the tacos.

The portion of the plate was quite big, actually. It’s more like a shared appy, than an appy to yourself. I would suggest getting this to share.

Crispy Lobster Tacos

For entree, we had the Steak and Half Lobster, a 6oz steak. The sirloin steak was cooked to medium rare, tender, with beautiful grill marks. You would never be disappointed with steaks at The Keg. Our plates came with a baked potato, and it was nice and fluffy. I ordered extra bacon on the side, and yes, you should always order extra bacon if you can.

Check out the size of that lobster! Continue Reading »

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