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Posts Tagged ‘BBQ’

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! (more…)

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A new Chinese restaurant popped up in Central Richmond earlier last month — Home BBQ, serving Szechuan Chinese dishes such as grilled skewers and spicy chili hotpot 麻辣燙. Out of curiosity, we checked it out.

Food

What caught our eyes was one of their signature items named Barbecue Chilled Noodles ($4.99). If it’s barbecued, how can it be chilled?! We were intrigued.

Turns out it’s quite similar to the Shanghainese beef wrap, but instead of a pancake, it’s a big piece of noodle. And instead of sliced braised beef, it’s a mixture of ham and green onion. OK maybe they are not very similar but you get the idea. The flavour was not bad. The noodle itself, even though brushed with an egg wash, is quite bland but the green onion & ham combo made some good fillings. The green onions weren’t cooked through, so there’s still that punch you got from raw green onion. It may get a bit messy to eat as the little pieces of filling fell out of the wrap. That said, I’m still not sure how it’s chilled noodles – the server couldn’t explain to us.

Barbecue Chilled Noodles

Then, we ordered a while bunch of Grilled Skewers (more…)

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A girls’ night out brought me to Gyu-Kaku on Broadway. My friend JX is a huge fan of Japanese food so a dinner with her means discovery of a new Jap restaurant for me.

Gyu-Kaku serves an a la carte BBQ menu with a huge selection of meat and veggie dishes to choose from. In addition to grillable items, they also have appetizers as well as rice and noodles to wrap up your meal.

Food

Because we are big meat lovers, we mostly ordered meat dishes. But each portion is not too big so even for the three of us we were able to order a number of things to try:

  • Harami Skirt Steak
  • Premium & Regular Beef Tongue
  • Kalbi Beef Short Rib
  • Toro Beef
  • Sirloin
  • Pork Belly
  • Bacon Wrapped Scallops
  • Duck Breast

Kalbi Short Rib, Bacon Wrapped Scallops, Harami Skirt SteakPremium Beef TongueRegular Beef Tongue

Pork BellyToro Beef, SirloinDuck Breast

The setup is quite similar to Korean BBQ, where there is a metal plate placed on top of a fire grill. The grilling plate has a diamond pattern, which allows some decent grill marks (if you are doing it properly!).

BBQ

Because the grill items are not marinated, they offer three kinds of dipping sauce at each table for your choosing, from sweet soy, to spicy, to ponzu. (more…)

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Last week, we were invited to Memphis Blues’ newest location on Robson Street for its grand opening party. Now who’s going to say no to barbecue meat and beer? I didn’t!

It’s been awhile since I ate at Memphis Blues, so I was curious how its quality has held up. On top of that was our rather disappointing experience at Hog Shack; I was hoping that attending this party would give BBQ joints a chance to redeem themselves.

Memphis Blues on Robson

Memphis Blues on Robson

First I was greeted with a glass of Selbach Riesling. Even though it was a bit drier than most Riesling, its slight tartness (think green apple) helps cut through the heavy, rich barbecue meat. Despite that, on its own it was still a rather easy-drinking white.

Staff working the food stations

Staff working the food stations

Of the variety of meat and sides that we could try, I had a sample of: (more…)

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It’s summer- season to be hot, humid, and sticky. It also means barbecue season.

For those of you who are avid fans of burgers, what’s worse than a dry burger? I have been to countless pubs, restaurants, barbecues, etc and sometimes, your typical condiments like ketchup and relish just don’t cut it. You take a bite, it’s dry, it gets stuck in your throat, because there isn’t a sauce to bind all of it together.

So, what can you do? (more…)

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