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Category: desserts Page 1 of 18

Moo19 Cake Boutique

Seeing their cute cakes online, I was eager to try them for myself. So when I was planning on meeting up with a friend in Richmond, we made this one of our destinations. “Moo19” started off and specializes in wedding and event cakes, customized elaborate works of art. And today they have their very own cafe. A location to pick up orders and have a slice or two as you wait.

You walk into their small cafe and are immediately taken a back. A picture of decadence and luxury compared to the out door strip mall that they are a part of. The decor has the makings of an upscale wedding reception, to match their gourmet confections. You don’t know which way to look first.

From the window, a display of cakes lures you in. Like a cityscape, 4 towering cakes sit perched on free standing pedestals. One resembled a cascading tower, another a merry go round, and there was even one made to look like a snow globe with “glass” bowl. If this spoke to the desserts before us, we were in for a treat.

A crescent moon or giant letter “C” (depends on how you look at it), decorated in gold paper flowers and white leaves sits on the floor. An old prop, turned into a fun photo op.

Past it, is a collection of grey tables and chairs, framed in gold; the former branded with the cafe’s logo. They matched the counter behind, and the shelves that arched around it. Here, is where you place your order. The cakes pre-made behind glass, and waiting to be chosen. Similarly, the drinks slow dripped and ready for pouring at a whim.

Coffee and/or tea is slow dripped through a specific contraption that looks like an hour glass. Melted ice pools through a paper filter, each drop collected in a pot, waiting at the bottom. Enough liquid to fill a glass at any time.

You couldn’t tell what was what, and the menu was no help. Chinese characters beside monochrome photos. When I asked for the English version, there was none; and when I asked the clerk behind the counter what each option was, she wasn’t able to articulate. She had to run to the back to have it translated.

Given all that effort, we felt obliged to order a couple of glasses. A peach ice tea and a grapefruit iced tea. Both light, with faint hints of their promised fruits. Good enough, but not necessarily worth the $6.25 asking price. But then again, I didn’t get to learn the full extent of the beverage. It was however, a decent pairing with our desserts below, given they both weren’t that sweet.

Based on the menu, the signs, and the language proficiency of the staff, it seems like they were only catering to mainland Chinese patrons. Not even other Chinese dialects, with the simplified Chinese characters used.

I should have clued in when I saw the LED quote at the back of the room. My guest wanted a photo with it, until she tried reading it and noticed what it said (or didn’t say).

But at least their cakes were signed with English name cards. You definitely order with your eyes here. The first few single serving cakes are shaped like coconuts, Rocky Mountains, and prickly rounds. The second set of cakes, the more classic sponge layered with cream slices; and a couple of rolls, round out their collection. And we were able to try one from each.

Due to the lack of English and communication defunct, the manager came out from the back and offered the “uji matcha roll” to us, complimentary. And we were very appreciative that he did. This ended up being our favourite of the 4 cakes, and the one I would recommend if you are ordering for taste. The slight bitterness was highlighted well, it played off the sweetness of the cream.

I ordered the the “Litchi raspberry cheese mousse cake” and the “mango pineapple mousse cake” for presentation. The former was Aladdin themed and inspired. The rich reds and blues reminded you of the magic carpet. Inside this perfectly spray painted bulb hid 5% cake, 5% raspberry jelly, and the rest foamy and smooth mousse. The flavours jibed well and the dessert was easy to eat, minus the guilt of destroying such a splendid piece of art. Even the hand craved feather was edible, but be warned: mind the tooth pick at its centre.

Similarly the “mango pineapple mousse cake” was a visual treat. A solid white chocolate teddy bear sat atop of a bulbous cloud. You had your choice between the bear covering his ears or one concealing eyes. It was either see no evil or hear no evil. Similar to the mousse cake above, this was more smooth foam than cake, with very little sponge and gel. Tangy with the tropical fruits, but so light you couldn’t differentiate between the two.

For more sponge and a more classic flavour, look to the “Ferraro shortcake”. Sponge cake and cream layer by layer. It had a very faint chocolate flavour to it, more milky cream than anything else. I would have also liked more hazelnut flavour, or to be able to taste it a little.

Would I come back? – Yes.
Would I line up for it? – Yes.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – No.
Overall a great little cafe for stunning desserts and plenty of photos ops. I will definitely keep this one in mind, to see what else they come up with (hopefully it will be listed in English), and for my future exorbitant cake needs. Don’t deny your cravings.

MOO19
165-8171 Ackroyd Rd, Richmond, BC V6X 3K1
(604) 750-6666
moosartstudio.com

Cinnabon x Pizza Hut

For the month of September, your friendly neighbourhood pizza chain, “Pizza Hut” is collaborating with the purveyors of cinnamon and sugar, “Cinnabon” for a better dessert option.

When I think pizza delivered, my mind always goes to “Pizza Hut”. First, 310-1010 is an easy number to remember. Second, their unique roof is hard to forget. And third thick crust pizza is a childhood staple for me. So now they are giving myself and all diners a reason to order to take out, by teaming up with another fast food favourite.

“Pizza Hut Canada” and “Cinnabon” are coming together to bring you the perfect pizza party meal, with their “Cinnabon mini rolls bundle”. $24.99 gets you a regular medium pizza, chicken wings, and 10 mini rolls in a box. To it we easily added another large pizza, in order to feed more.

Chewy, thick crust pizza, best dipped into tangy ranch dressing. Even better when the pizza is Hawaiian, so you get that salty and sweet combination. As a French Canadian, my partner enjoys his crust and pizza with butter spread all over.

The wings were thick, coated in a sticky syrup that you licked off your fingers

And the cinnamon rolls were everything you expected, soften dough drenched in cinnamon and heightened with their cream cheese frosting. And at this size, each one is the centre so you needn’t work your way to the middle to get to the “best part”.

Order your next meal today, before this limited time offer and their “Cinnabon” mini cinnamon rolls get discontinued.

PIZZA HUT
pizzahut.ca

Fu Fu Cafe

Fluffy soufflé pancakes are Vancouver’s newest food trend. And now you don’t have to travel all the way to Richmond for its eggy goodness. In this post, I got a sneak peek of “Fu Fu Cafe”, Vancouver’s first (and currently only) fluffy soufflé pancake destination.

With custom made furnishings and an interior that is French inspired, the cafe is worth visiting for the decor alone. Several shades of blue cover various walls, embellished with Art Deco lines and roaring 20’s-style lamps.

All picture ready and picture-esque right at the threshold. Like the neon lights spelling out their name and logo. And the dried baby’s breath sprigs, framing two seats by the door. It all made for a very compelling backdrop for a photo or two.

Given that they are still in their soft launch phase, the following may change, or the photos might not be as you may have them.

Their grand opening is on Saturday, September 7th and they have just the promotions to get you down for a visit. The first 50 customers get their “Fufu classic soufflé pancakes” for free. And every one else can enjoy them at 50% off, for the entire day. But be warn, space is limited and due to the intricacies of the product, be prepared to wait (they are also only serving the classic on that day). It takes approximately 15 minutes to make this specialty dessert from scratch. And the staff takes pride in making them perfectly, so the art of crafting them does takes time.

The classic is available one of two ways. Either as a stack of three soufflé pancakes with butter, maple syrup, and their name dusted in icing sugar. Or three layered across the plate with salted cheese, whipped cream, and icing sugar.

I was able to try the former. And there is something just so satisfying about watching a stack of these thick rounds jiggle as a tower. The soufflé pancakes are essentially the same across the 8 menu items, but with your choice of toppings to mix things up. In truth, I love the pancakes as they are, plain with no dressing; , so its nice to have the butter and the syrup on the side as an option. They are so silky and smooth, like eating congealed foam, in the best of ways. A texture so unique that you go back for spoon after spoon, sipping it like soup. If you have never tried it, you should, you won’t find anything else like it.

I would get the “matcha mochi souffe pancake” for all its fun sides to pick though. Two stacked soufflé pancakes with shiratamako mochi, house made matcha sauce, matcha whipped cream, white chocolate flakes, matcha powder, and a scoop of chocolate raspberry ice cream from “Rocky Point ice cream”. All the combined flavours of the matcha was rich and fully formed, but none of it took away from the light eggy custard-ness of the pancake. Although my favourite element to this plate was the perfectly chewy mochi balls. I would tell you to share the dessert, considering the portion size, but you’d want all 5 of the mochi balls all for yourself.

The one that sure to be a fan favourite is the “Tapioca pearl milk tea soufflé pancake”. So highly anticipated that they have already listed it as being in limited quantity, with a specific time frame of availability. Two stacked soufflé pancakes topped with an in-house made earl grey milk tea sauce, with plenty of tapioca pearls on the dessert, and additional pearls in a jug if you want a little extra, or that “pouring shot”.

That covered that menus staple, the following is one of their rotating flavours. Every week they will be offering 3 different flavours of soufflé pancakes, giving your reason to visit time and time again. Great idea honestly. Speaking of which, they have many more in the works, as they continue to churn out unique hits; luring foodies, like myself, in to try all their creative variations.

Creative concoctions like brunch time soufflé pancakes with smoked salmon and avocado, and one that mimics an egg Benedict with two poached eggs, bacon, and house made hollandaise. And soufflé pancake that have a flavour mixed into the batter like chocolate, of mango; and/or maybe even a savoury green onion soufflé pancake? I would expect nothing less from one of the geniuses behind “Mister” ice cream’s crazy flavours at the helm of this. Oh the possibilities are endless here, and I hope they take all of them in consideration!

But back to the soufflés at hand. Opening week they will have a Nutella and caramelized banana soufflé pancake, a tiramisu one with espresso sauce and mascarpone; and the following “lemon creme brûlée pancake.

Two stacked soufflé pancakes poured over with a house made lemon creme brûlée sauce, lemon yogurt ice cream, and seasonal fruits. And a sprinkle of sugar atop gets torched for that tell-a-tale creme brûlée crackle sensation. The citrus helps to break apart the otherwise decadent serving of cream and sugar. A unique interpretation to a classic recipe.

For those looking for variety, this cafe also serves up fresh baked goods, daily. Sweet morsels from the kitchen of pastry chef, Remi. (Also known for his delicious works, available at “Argo”, “Prototype”, and the “Paragon Tea Room”.) today we were able to try his hojicha cookie, espresso cheese tart, Japanese cheesecake, and matcha short bread. I liked them all and would travel for them, and to gift them. The cheesecake was a heavenly sponge. The two toned cookie gave me slightly bitter matcha partnered with buttery biscuit, for an excellent balance. And the cheese tart was creamy and flakey, and gently kissed with notes of coffee.

As for drinks, they serve coffee from “Argo” coffee roasters and are working on bubble tea in the future, an easy win considering that they already have half the ingredients.

In the meanwhile, you can and should try their fresh fruit sodas available in mixed berry, peach and lemon, passion fruit and pineapple, and grapefruit and orange.

I don’t like passion fruit normally, so was surprised by how much I liked it in the drink here. Passion fruit pulp and pineapple chunks mixed with a sparkling soda. Crisp and refreshing with the effervescent bubbles popping in your face, as you sip and chew through crunchy passion fruit seeds.

Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
“Fu Fu Cafe” serves as a great after dinner, dessert destination, for dategooers and diners alike. They are in a great location, with no other dessert options in the neighbourhood, let alone any deserts like it in this vicinity. And with plenty of things in the works, you will come once and be back again soon. Don’t deny your cravings.

FU FU CAFE
1266 West Broadway, Vancouver BC

Buttermere Patisserie Cafe

Popular online bakery, “Butter Mere” now has its own store front. After three years of providing Vancouverites with tasty and trendy cakes for all their special occasions, they have finally found the ideal location. A relaxed cafe setting to serve their confectioneries, conveniently close to their actual bakery.

Notable for their one line lion logo, a male lion standing on its hind legs holding a cake. They have taken over the old home of a now shuttered smoothie shop. And luckily for them, their predecessor’s modern decor with bleach wood accents, geometric printed counter, and fresh greenery transitions well to a bakery’s cafe space. There are several small tables seated in front of a wooden bench that ran down the length of the case, but grabbed one of the two nooks at either sides of the front door, for more private seating.

Their existing fan base has seen that their first week opened gets plenty of foot traffic. With many more walking in to experience their highly photogenic offerings in person. On top of full sized cakes for serving at parties, they have a showcase of individual sized desserts and cream rolls for point and ordering. The latter was sponge and cream in flavours like matcha red bean, hojicha, and chocolate strawberry, etc.

I started with their fun “ruby is the new black” hot chocolate. This is the hot version, but it is also available, just as pink, cold over ice. For those who have tried it, it tastes like chocolate milk made with the limited edition pink ruby Kit Kat chocolate bar, melted down. As deliciously creamy as you think it is. Though sadly only available in whole milk, with no dairy free or vegan alternatives; lest it change and clashes with the taste of the unique chocolate.

We did ask, and more vegan friendly offerings are in the works, with milk alternatives. Upon this visit they have only been open for under a week, and are still working things out logistically.

I paired the pink “yogurt raspberry cloud” with my matching pink drink. This was a uniquely textured cake, made using a mould created by an architect. It ate as fluffy as it looked, light and airy. Yogurt mousse surrounding a raspberry and cherry compote, over a crispy raspberry wafer. A dessert with plenty of textures and flavours to keep things interesting bite after bite.

But the highlight, and the one to order, if you can only get one, is their “Salted egg yolk puff”, it comes in a set of four, as you see here. A crispy, almost cakey shell hiding a sweet custard-like cream flavoured like the distinct salted egg yolk. A wonderful rendition of the trendy food item.

And for those looking for something more rich, they have their tiramisu in a glass. It was a great presentation, but hard to eat. You had to dig around and up to get the right mix of fluffy sponge, whipped cream, quality cocoa powder, and hint of Kahula.

Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
A great place for a celebratory cake, and a now a great cafe to have something sweet at. And seeing as they are the only dessert spot and/or destination for tea in the area, expect them to be busy! Don’t deny your cravings.

BUTTERMERE
636 Main St, Vancouver, BC V6A 2W1
778-956-7789
buttermere.ca

Giovane Cafe, revisited

My friend has yet to try one of “Giovane’s” popular sugar buns, so when looking for a meal downtown, we headed to “Fairmont Pacific Rim” to indulge.

I find myself frequenting “Giovane”, not necessarily for the food or drink, but instead for the shopping. This unique cafe caters to hotel guests, and as such is attached to a gift shop of sorts. Here, they don’t offer your name on a key chain, or any tees that read “I visited Vancouver and all I got was this lousy tee shirt”. Instead they have a collection of great gifts like hand poured candles, colourful stationary, gourmet candy, men’s leather goods, and onsies for babies. And they frequently rotate this assortment, making them a great place to get any gift, for any occasion.

But I digress, we are here for the food. The “carbonara” with pancetta, egg yolk, shallot, garlic, and Parmesan. The pasta noodles were incredibly fresh, perfectly prepared with a firm chew in mind. This was lightly dressed in a creamy sauce, and salty with bacon and cheese. Although it was one tone and the flavour did wear out.

The “pescatora” with shrimp, baby clam, white wine, tomato sauce, and basil; gave you fresh seafood flavours with tangy tomato. This too needed more depth of flavour, although the mix of shellfish did help to keep things interesting.

Overall, I am more excited over “Giovane’s” desserts then their food menu. Their sweet offerings are a lot more whimsical, creative combinations that change with the season. One such example is the “Pineapple ube” cake. It stood out from behind their glass showcase. And the best way to order dessert is with your eyes. I liked the contrasting colours of purple and orange. You could taste the pineapple and feel it’s fibres against the crispy layers. But I missed the ube completely.

And my guest loved the “matcha sugar bun”. A crispy coating of sugar over chewy bread, filled wall to wall with a fluffy cream. It wasn’t too sweet or too bitter with the matcha. Just a great treat to enjoy with coffee of tea.

Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
The pastas were good, but not memorable, there are a handful of Italian places I would get my carb fix from first. But for dessert, “Giovane” is superb. Cakes perfect to celebrate an occasion with and desserts idea for indulging in. Don’t deny your cravings.

GIOVANE CAFE
Fairmont Pacific Rim
1038 Canada Place, Vancouver BC, V6C 2G8
604-695-5501
giovanecafe.com

BlackBall Taiwanese Dessert

Today I was invited down to “Black Ball” in Richmond to taste their Taiwanese style desserts and teas. This is their first BC location, their first Canadian location is in Toronto, with a second to come. They have yet to open so this was a great way to get to know them before they do. Although, as a result all the information below may be subject to change.

They are located in Union Square with an all windowed corner store. This is a prime location with seating across 2 floors. In fact, despite them not being open, in the 2 hours we were there 6 potential customers walked in wanting a treat.

They have a very cohesive brand, highlighted by their ball mascots. Animated balls with stick arms and round eyes decorated the half curtains that hung over each window. A couple of human size black balls sat on a counter and on their themed cart. Additional colourful balls appeared in their wall mural, interacting with humans. A cityscape in China with train, hot air balloon, and signature Chinese architecture.

The balls are also used to signify their membership. Instead of points cards you will get a fuzzy black ball on key chain, each with its own word bubble saying. And I would come back just for this. VIP members get a larger ball to signify their paid for membership. This also gives them a discount on all menu items. A dollar difference on everything, and it is good all across Canada.

Their square shaped bowls also have their mascots painted on. And if eat your way to the bottom of your dessert, you will find a ball waiting for you there as well.

As media we were given a taste of each and every one of their ingredients. Every ball and jelly that you can use to customize your Taiwanese dessert. They really wanted to showcase the quality of them all and just tasting each it was clear. The following was grouped together as complimentary flavours.

Fresh grass jelly, red bean, peanuts, grass jelly flavoured ice crumble, konjac jelly, and taro and yam “Q” cubes; served with a dairy creamer imported from Taiwan. “Konjac” is a jelly produced from the natural fruit fibres of an Asian plant. It is popular for its limited sugar and lack of calories. It is mostly sought out for gelatine-like texture. The “Q” cubes are one of their signature items, each is handmade and contains 95% of the named ingredient. The taro is 95% taro and 5% starch just to have it hold their shape. And you could taste the difference, it was like you were eating either root vegetables made into a chewier bite. All together, such servings as 100% customizable. You pick and choose your favourite for an ideal mix of textures, flavoured in a sugar syrup with the addition of milk for creaminess. As personal preference I passed on the peanut and red bean, as I am not a fan of their gritty texture.

The second bowl of ingredients were flavoured with real lemon fruit. Aloe vera, coconut jelly, crystal boba, ai yu jelly, taro and yam balls, and winter melon flavoured ice. Here the yam and taro only contains 75% vegetable fibre, the remaining 25% is a binder, giving them more of a chewy texture. This was a more refreshing serving, lighter with the citrus; and I preferred the more common combination above.

To get a little bit of everything above you can order their “Black ball supreme” a bowl flavoured like grass jelly with two creamers. Taro and yam Q cubes, red bean, grass jelly, konjac jelly, taro and yam balls, and grass jelly flavoured ice. It is enough to feed a family of 3-4. And at $18.90 ($17.90 VIP member price) you are saving by sharing this instead of getting 3-4 individual bowls at $7.50 ($6.50 VIP price).

Next, we tried their matcha offerings and all of their mini chewy balls. Their matcha jelly had the perfect jiggle of a jello-like product. Both versions use premium matcha, but the paler coloured one contains milk. Neither were overly sweet, allowing you to take in plenty and savour the matcha flavour.

Their shaved ice is drizzled in matcha syrup and condensed milk. Here, you can top it with any combination of the ingredients above or below. But I found it so tasty, that I would enjoy it as is.

The mini balls were packed full of flavour. Red bean, black sesame mini ball, yam mini ball, rice ball, matcha mini ball, and taro mini ball. The black sesame and matcha are exclusive to “Black Ball” and definitely the most memorable. They tasted exactly as promised with an easier chew, in smaller bites.

They also have several drinks utilizing the same ingredients with similar flavours. I didn’t taste any of them, so will simply be giving you a visual look here.

Honey lemon ai yu jelly tea. Purple sticky rice milk with mini taro and yam. Winter melon tea with a cream cheese foam.

Fresh black tea with milk. Winter melon with mini balls taro and yam.

And lastly they also offer waffles and ice cream. They were pressed to order and good, but nothing really different that all the other waffle desserts out there. If you make your way down here I would suggest sticking to all of their specialties above.

Waffles with chocolate sauce, banana slices, and a scoop of vanilla ice cream. It tasted exactly as you expect it too.

Waffles with dice strawberry, condensed milk, a scoop of vanilla ice cream, and a chocolate wafer stick. This too delivered on what you’d expect.

 

Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
Definitely the best of such Taiwanese desserts I have tried so far. The quality of their ingredients makes all the difference and their theme makes them memorable. Make sure to follow their social media and be on alert for their actual opening. Don’t deny your cravings.

 

BLACK BALL
8300 Capstan Way Unit 1061, Richmond BC, V6X 4B7
blackball.com.tw

Mordimi Bite of Italy, #pizzachallengeyvr

I was once again trying out a new pizzeria, thanks to Vancouver Foodster, and me being one of the three judges for this year’s #pizzachallengeyvr. This one was only two months old. But as I would soon learn, owned and operated by a highly experienced and passionate husband and wife team. They are not new the pizza game, having ran a pizzeria for over two years before, and a coffee shop prior to that.

They currently call Hastings street their home. A little shop with a handful of seats and the operations out in the open, behind them. A counter with baked good for point and purchase, their stainless steel work space, and a chalkboard scrawling declaring that the “guy making your pizza is a pizzaiolo”.

The restaurant boasted an ever changing menu. Every Sunday they offer up a different brunch items like paninis, sandwiches, and frittatas. Pastas are available for lunch and included the likes of angle hair with ox tail and a carbonara with egg and pork cheek. Every Thursday the pasta of choice is gnocchi, every Friday it is a stuffed ravioli. All the chosen filling and ingredients are based on what our chef found fresh at the market that week, or what he himself felt like eating on the day. Similarly, the desserts get changed up daily, each, also hand made in house.

We made sure to reserve the ones we wanted first, lest they be purchased by the time we finished our meal. We were eyeing the doughnuts, or rather “bigné”, as the Italian way they were called. A tidbit we learned from our chef/host who informed us that “donuts” are the North American copy of the original Italian version (or debatably French version). Here, these doughy rounds are made from puff pastry.

The “bigné with yuzu cream” offered up a good change of taste with its fresh citrus flavour. It was filled full with cream and had a similarly flavoured topping crowning with blueberry and meringue bits.

The “Caramel cream bigné with almonds and peanuts” was my favourite. It was soft under your bite with the toasted nuts giving you crunch. It wasn’t too sweet, but the saltines of the peanut gave you that perfect balance of salty and sweet with the whipped caramel cream filling.

The “Pistachio cream and raspberry bigné” was a different experience. This was definitely a one biter, a little squeeze and all the cream came oozing out the sides. And at the middle of it, a nice sharp tang of fresh raspberry jelly. Given how great each of the above was, I can confidently recommend “Mordimi” as a spot worth travelling to, just for these desserts.

They also offer their take on a mille feuille with custard, a tiramisu cup, and a lemon meringue parfait.

As for savoury we first tried the “best pizza challenge” contender: “Boscaiola”, or “A walk in the Italian forest”. It was prepared in the traditional Italian fashion with organic flour. Yeast is not used to raise the dough, instead, it is allowed to rise naturally across 4 days. All the ingredients used are fresh and never frozen. All these practices make this pizza the healthiest in the competition, and as it is known in Italy: a healthy meal solution. Italian black truffle, potatoes, mushrooms, asiago cheese, and fior di latte. It was very light, you were able to make out the flavours of each ingredient, with the rosemary being most prominent. The potatoes weren’t heavy, but offered a good starch. Although out of preference, I did find it a little bland, having me look out for an oil drizzle or some chilli to give it a little life.

We also tried their “Mordimi Calzone”. It used the same pizza dough as above, just folded over and baked chewier. Here, the pizza dough was more like bread. A pocket of dough sealing chicken pesto, parmigiano, sun dried tomatoes, yellow tomato sauce, and fior di latte inside. I appreciated the large chunks of chicken breast meat. It was fully marinated in the tasty pesto sauce. The tomatoes offered bursts of freshness, and the light cheese an agent to bind them all.

 

Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – No.
If you are looking for authentic Italian pizza from a discerning chef. A chef who cares about the quality of ingredients, and the tradition of pizza being one of the most healthiest foods available: come here and be sure to save room for dessert. Don’t deny your cravings.

 

MORDIMI
2638 E Hastings Street, Vancouver BC, V5K 1Z6
604-253-0765
mordimi.ca
To learn more about the Vancouver Foodster Pizza Challenge, visit the link. And then try all the competitors to vote for your favourite. http://vancouverfoodster.com/pizza-challenge/

Billy Button Dessert Bar

Looking for a dessert place, I remembered seeing an article by the “Daily Hive”, featuring this small dessert shop’s very photogenic plates. They have been open since last November, but probably didn’t catch much attention until this article, after all that is why I was here. And watching many of the guests that followed reference their phones when ordering, I can tell they were here because of the popular online publication too.

We asked the only server working the room, where the name “Billy Button” came from. She described their name sake flower. A small, yellow, round bloom that never dries out. Although none of it is used in their desserts, even as decoration. Which is a shame, given how much more fun it would be if they went full circle with it.

They don’t take reservations, so it’s first come first serve in this 16 person capacity cafe. But first finding it. It is hard spot walking by, let alone driving past. A black window with some white lined scrawlings, and a small sandwich board out front. Plus the all black awning with no lettering on it didn’t help.

Inside, the restaurant had a similar tone. A more romantic setting with blank walls painted in darkness, barely lit with dim lights, strung over narrow tables. Maybe the purpose is to have a less distracting setting, to best highlight their artful desserts? Given the sensation, this is believable.

You order from off their one sheet menu. Drinks on one side, their desserts on the other. 6 of the latter are available, 3 of which are served warm, and the other 3, cold. We made our choice based on originality and uniqueness.

Of note, it is worth referencing photos of dishes that you have seen online when ordering here. I took the menu for face value and the server didn’t offer or mention any specials. However a girl who came in well after us got the last mushroom cream puff (the most instagramable of all their desserts) because she pulled out her phone and pointed to it on the screen. I too wanted it, but sadly it was not meant to be, instead we had the following 3.

Similarly, there is a pretty realistic looking orange fruit that you smash open to reveal it is actually a chocolate shell hiding cake and more chocolate within. I asked about this and found out they are typically premade and kept in the refrigerated unit towards the back. Tonight they were sold out. They also prepare macarons and blueberry tarts, available for point and ordering during the weekends. Want something a little larger and more elaborate? They also do preorder cakes.

We ended up trying three desserts, that ate and felt like a three course dinner. The first was our “appetizer”: “The garden”. Cucumber, yogurt mousse, yuzu cremeux, raspberry powder, crostini, strawberry, and meringue. I never had raw cucumber as part of a dessert before. The thin slices over the firm yogurt was tangy and refreshing. You got the sweetness expected from all the various elements surrounding this dessert log. This would be great anytime during summer, with savoury notes it ate more like a snack than your end of meal treat. I have never had anything like it, very healthy and creative.

The “Osmanthus udon” “entree” was just as creative. Osmanthus panna cotta, berry sauce, and a crumble. This was an interesting way of eating panna cotta. The sensation is different, but all the flavours are all there for a berry panna cotta. Each noodle stand is slippery like jello, easy to crumble, so requires a delicate grip, especially when using the chopsticks it is served with. I found the sauce a little too light, whereas I was looking for a more creamy finish, like that of an Alfredo pasta. Instead, the mixed berry soup had things light and tart. It could have also used more crunch. It just felt like it was missing something, something more substantial. After all when you see noodles, you immediately expect the same sensation as eating a bowl of the regular starchy stuff in broth.

The most dessert-like plate was “The autumn”. A red wine poached pear over a chocolate cake, in a red wine sauce. Served with a little jug of creme anglaise that you self pour over it all. Like the other desserts before, this too was a lighter rendition. Where as I wanted the chocolate cake richer, more like a brownie; a chewy texture to pair with the thick and creamy sauce. The rest of it was mild, there was only a hint of the deep sharpness of red wine.

 

Would I come back? – Yes.
Would I line up for it? – Yes.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
Overall, a great addition to this area for desserts, there is nothing else like it on any of the surrounding blocks. If they bring something new to the menu, I will definitely be back. But as for what we had, I don’t need another taste. Their desserts feel healthier, everything was as light and as airy as they looked. Even the sugar shard with the chocolate cake wasn’t all that sweet. I further confirmed this by asking our neighbours how their matcha tart and carrot tiramisu were, the too found it light for a dessert. I guess they are just not indulgent enough for my tastes. Don’t deny your cravings.

 

BILLY BUTTON
44 E Broadway, Vancouver BC, V5T 1V9
604-423-3344
billybuttondessertbar.com

Elephant Garden Creamery

There has been much buzz surrounding Vancouver’s latest ice cream parlour, especially seeing as they have had a quieter opening this winter season. But once you try their small batch scoops, you’ll see why. Dare I say, this is my new favourite ice cream place. I really enjoy their Asian flavour offerings, and don’t find their ice cream too sweet. The setting is simple and their location is easy to get to, with enough parking in the area.

The following post is written across two visits within 2 weeks, in the cold of winter, with snow fall warnings. That’s how much I liked my first taste.

Here, is when I first entered their minimalistic shop. White walls, light coloured wooden planks, and the occasional elephant ceramic. The latter and their elephant-head-shaped-scoop-on-a-cone logo emphasized their name. I also liked their use of several overturn cones as lamp shades, a unique lighting feature leading you from the entrance their cash desk and counter.

There, is where you can sample any of their rotating flavours. This changes monthly, thus encouraging customers to return to try their new favourite flavour, and having additional servings before any one is retired.

I did a double scoop of the “HK milk tea” and the “Vietnamese coffee” ice cream. The milk tea was accurate in flavour, you get the essence of the black tea and the creaminess of the would be milk. I just wanted the flavour of the pearls in it too, or at least their chewiness.
The “Vietnamese coffee” was more punchy. You got the strong flavour of coffee, married with the sweetness of condense milk.

On my second visit I came with a friend and between our double scoop waffle cones I got to write about four more of their flavours.

I had a scoop of the “hojicha cheese tea”, after liking the sample of it I got during my last visit. It was salty with the cheese, and nice against the neutral flavour of the tea. And it tasted just like how hojicha tea with a salted cheese foam top would taste. It paired well with my “cookies n’ cream monster”, giving me a wonderful salty and sweet combo, enjoyed in this lickable, dessert format. The ice cream was dyed blue with butterfly pea flower. It was less creamy, and a lot more sweet with the crunchy biscuit bits.

My lactose allergic friend went for a scoop each of their two vegan flavours. She tasted both and liked both. She agreed that the “Mango sticky rice” was a new no dairy ice cream solution. I was amazed how it actually gave you the flavour of the sticky rice, along with the bits of mango. Very unique and very fun. Next she had the “horchata”, which she commented that you don’t see a traditional milk based drink made vegan like this often, or at all. This too tasted us promised, and not too sweet.

 

Would I come back? – Yes.
Would I line up for it? – Yes.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
As I mentioned, this is my new favourite ice cream place, for taste, price, and accessibility. But of note, I am partial to their Asian flavours, finding them new to Vancouver’s ice cream scene, or at least they are the first to have as much variety as they do. Worth trying the next time you are on “The Drive”. Don’t deny your cravings.

 

ELEPHANT GARDEN CREAMERY
2080 Commercial Drive, Vancouver BC, V5N 4B2
604-251-6832
elephantgarden.ca
Elephant Garden Creamery Menu, Reviews, Photos, Location and Info - Zomato

Audrey Moment Afternoon Tea & Cafe

Burnaby has its first tea house and I finally gotten around to checking it out. It is fairly close to Metrotown if walking, and if you are driving, they are conveniently in a shopping plaza with plenty of parking.

When you enter, the foyer has a counter with a collection of macarons you can take to go, loose leaf teas they sell by the pound, and potted succulents perfect for gifting.

We were led to the salon where the room was dressed girly. A collection of pretty bobbles and cutesy elements that don’t necessarily go together, but individually have their charms. Antique frames and worn wood shelves with elaborate crystal chandeliers and purple velvet drapes dressed with golden tassels. It all matched the soft music playing: top forty tracks without their usual base or lyrics. Pretty and melodic.

We were seated one of their carved chairs with pearlescent paint that matched the collection of white round tables. There was plenty of seating and coming 1 hour before they closed for the night, we were only the second group sat.

Our visit was a last minute decision, so I didn’t get a chance to book 24 hours in advance, meaning we didn’t get to try their trademark tea set served in a gold bird cage decorated with artificial rose buds on a vine. I even asked if we could order a random assortment of sweet and savoury nibbles and have them displayed on the specialty cage. It was a hard no.

So instead, we got the second tier “Afternoon Tea” set, the “Audrey moment” is a collection of four savoury items, two black current scones with Devon cream and preserve, and four mini desserts. $29.95 per person with a pot of tea each.

My guest got the jasmine green tea, a green China tea with jasmine flowers. It was served in a mismatching tea set with blue and gold speckled pot and a pink cup with a Victoria scene painted at the bottom of the cup and on its saucer pair.

I was given the option of one of their hot or cold drinks instead of tea in a pot, so I took the time to try one of their coloured lattes. You can choose your flavoured syrup and what colours you want. I went for A rose flavoured latte coloured with rainbow milk. Truthfully, I am not a fan of coffee, but will drink more if they look more like this. The “rose” was actually three dried buds that sank to the bottom of the cup. They didn’t look all that appealing, especially once all the colours of the latte art blended together became a murky green pool.

As for the tea tower it was served in the more traditional three layers of plates on a wire rack. We worked our way from savoury to sweet in the following order. Of note, everything is made it house and does rotate on and off the menu.

The “Egg salad sandwich” included tomato and spinach. It was plain, and could have used more seasoning in its egg mix, or some pepper as a minimum.

The “Bacon cheese quiche” had a but good ratio of cheese and bacon on a buttery crust.

The “Shrimp bite” was cold shrimp on toasted hard bread with a heavier dusting of paprika. Nothing special with this one sadly.

The “Chicken salad roll” included spinach, lettuce, celery, and mayo all bundled in a pesto wrap. This could have used some ranch for some bite.

The “Black currant scones” are worth revisiting, they too are made in house and are a staple, available all the time. They were nice and crispy on the out outside, and warm and spongy on the inside. Best with both the smooth Devon cream and sweet raspberry preserve as a spread.

For dessert they were pretty bites with some hits and misses. We both didn’t like the blue earl grey macaron. It was far too sweet and the texture stuck to your teeth. We both passed on any more after two bites.

The “Tiramisu pot” was a cute idea, but I wish you could eat the actual pot and that they used mint instead of parsley for the green. As far as taste it was good, especially as I am not a fan of tiramisu. This was a nice creamy dessert with spongy cake at the bottom and a crunchy crushed cookie topping. It wasn’t overly softened and soggy like the dessert normally is.

I did like the “Grape Napoleon”. It was light and airy, layers flaked off as you bit in, and powered sugar snowed down. Never had it with grapes before, but I liked the pairing. The firm and slightly tart grape with the sweet cream and buttery crust was a nice combination.

The “Passion fruit and mango panna cotta” was also tart, but more cheesy with its firm Greek yogurt -like cream. The popping juice pearls on top added some textural interest and a change of taste in between bites.

 

Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – No.
Everything is made in house and you can tell. I didn’t necessarily like each element, but as a whole I did enjoy the tea set enough; but not enough to to try their larger tea set with simply one more savoury item and another sweet, even if it is uniquely served in a bird cage. But I will return if I am looking for a nice tea and some dessert in such a spot when in Burnaby. Don’t deny your cravings.

 

AUDREY MOMENTS
120b-6540 Burlington Avenue, Burnaby BC, V5H 4G3
604 559-9789
audreymomentcafe.com
Audrey Moment Afternoon Tea & Cafe Menu, Reviews, Photos, Location and Info - Zomato

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