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Category: Taiwanese Page 1 of 4

SweetHoney Dessert

“Sweet Honey Desserts” is a cafe serving traditional Taiwanese desserts. This summer they have garnered much attention from their hyper realistic dog cakes. And now with two locations, you can visit them in either Burnaby or Richmond.

I have dined with them once before in Richmond, but after trying two desserts with little excitement I decided not to return. That was until I saw that they have new Christmas treats for the winter season. Riding the wave of success with their dog theme, they now have two more dawning Santa hats. And for me it is like collecting “Pokémon” in the augmented reality game, “Pokémon Go”. It is essentially the same chocolate dog, but now that it comes with a hat, I wanted it all over again.

So here I was, now at their Burnaby location getting a better second impression of this chain. A more favourable visit with some desserts I will return for. Located on Grimmer street, the area is quickly expanding with many like dessert and drink cafes. The shoppe is easy to spot with their entire menu pictured as decals splashed across the exterior. A collection of well groomed fluffy pancakes, rice balls, and fruit beverages.

The interior is fairly modern. Geometric shapes adhered on to a mirrored surface on one side of the room, and red and white striped wallpaper on the other. The dining area is spacious with plenty of room to move between lacquered table tops and cushy chairs. We were given our choice of seats and handed a stack of menus to peruse through.

The main menu was handsomely bounded, arranged by specific items, featuring plenty of glossy photos. A page for “durian lovers”, and two for those who like mango, grass jelly, and ice cream. For more traditional Chinese desserts look to their “tofu pudding series”, “rice ball series”, or “sago”. There was a lot or options, and a lot of overlap within each category. Though the photos definitely helped in the ordering process. For noting is that everything we had was exactly as pictured in the the photo.

We started with their Christmas specials. And what I thought was their ice cream dog cake with Santa hats, like below, was actual a solid chocolate puppy with a fondant hat. Not as realistic as the cake, but just as cute and as memorable. Plus they make for great stocking stuffers. They line the top of their refrigerated glass case in easy to take out plastic boxes with handles. But be warned the hat isn’t secured all that well to the top of the dog, and the dog isn’t stable on the cardboard base either.

As for the original dog dessert, the cake only comes in chocolate. A bull dog on his belly with pudgy arms and meaty legs outstretched, and a nub of a tail at his end. It comes right out of the freezer and has the white ice crystals to prove it. Said crystals highlights the detail in the dog’s coat well. I advise waiting for them to thaw and for the cake to start sweat a little, in order to be able to cut into it with ease. Honestly that is half the fun of this treat, to be able to slice into the dog and ruin the illusion as such. As for taste it is like a melty chocolate mousse. Not very rich, not very chocolatey. But if it had both of those characteristics, it would have been better for it. Great to have once for the novelty of saying that you have. But as for taste, you are better off with chocolate ice cream by the scoop.

Next was their soufflé pancake, holiday edition. They are the latest restaurant to offer this jiggly treat. The lightest pancake you will ever have, in a rendition that is especially eggy. This gave it a more savoury feel; one that I preferred, and was best highlighted by the salted cheese foam it cams in. The foam is very similar to the topping you can get crowning a bubble tea. Tasty. But sadly, the only thing festive about this was the fondant red and white Santa hat. The very same one used for the dogs above. The fruit on the side felt out of place and out of season. I would have liked green and red sprinkles instead. Although the papaya, mango, watermelon, and blueberries did offer a nice freshness, complimenting the salted foam and helping to balance the dessert as a whole. Except, I could make out the taste of durian in each of them. I guess they were all stored together, and that the very distinct and fragrant flavour of durian bleeds. And as for the Santa hat, it was horribly sweet with a tougher chew. Maybe not for eating. Its sugariness was overwhelming, but it did what I wanted it to visually.

As cute as these ideas were, I much rather their regular menu items. Desserts with great textures, that aren’t too sweet.

As a fan of durian, who is also too lazy to crack open the fruit herself, whenever I see it featured on the menu, I have to take advantage. I went for the “Durian Mochi”. There were three perfectly gummy rounds, well filled with durian fruit from Thailand. And rolled in shredded coconut. Deliciously done, but out of personal preference I would have been happier without the coconut, to be able to best enjoy the smooth texture of the mocchi and its hidden fruit centre. As a whole it was deliciously sweet yet mild enough for those who don’t necessarily like the flavour of durian. Plus we didn’t get any of the smell if you aren’t a fan of it either.

If you are looking for a great sticky chew, you have to try their rice balls. These are “Glutinous rice balls” sitting in a pool of syrup. The sweet liquid adds sweetness, and also helps in adhering the mix of crushed peanuts, sesame, and coconut flakes to your ball; when you dip into it at the centre of the bowl. But be sure to eat these first, the crushed nuts do get soggy quick; and as a result, you don’t get that great contrast in texture between gooey rice ball and crunchy peanuts.

But if you are looking for something more decadent, you can get your balls stuffed with black sesame, and served in a pool of split sesame and walnut soup. I loved the simple and clean presentation. Biting into a ball, it was an unexpected and delicious surprise to have a pool of liquid pour out in to your mouth. I just wish there were more rice balls, especially given how much sauce you get with an order; and it isn’t as great without something to dip into it. There was more than half of the blended colour soup left when we were done with it.

And during the last visit to their Richmond location, I also tried the “mango pomelo sago”. I expected something more like mango pudding in taste and texture. But this was thin and bland. There was enough mango flavour in the soup, and you wanted something more substantial to dip into and/or eat with it. Maybe more rice balls? Or larger tapioca pearls. Overall, I likened this to a watered down smoothie bowl.

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.
I highly recommend their rice ball series, and don’t know another restaurant that offers such an extensive array of it and durian themed desserts. And now with a location in Burnaby, I can visit them more often, and at my convenience. Don’t deny your cravings.

5358 Grimmer St, Burnaby, BC V5H 2H2
(604) 559-8599

Torafuku, lunch service

For those who didn’t know, “Torafuku” is the sister restaurant to the popular Asian fusion food truck, “Le Tigre”. However the truck has since broken down, and the owners have decided not to repair it until the new year. A decision made with the want to focus on the quality of food coming out of “Torafuku’s” kitchen, instead. So for those missing their “crack salad”, and servings of rice described as “awesomeness in a bowl”; you can now get both and more, at “Torafuku” for lunch.

I was invited down to their restaurant to reminisce over the more popular food truck offerings. Plus, try a handful of new sides and appetizers. So continue reading to see what you can expect from their lunch service, which is available throughout the week. It is a menu that includes seasonal items and rotating dishes, with the likes of fresh made dumplings in the new year.

For those who have never been, the restaurant is conveniently accessible by way of Main Street skytrain. Easy to spot with its painted brown exterior, and glass front. Inside, it feels sterile and cold with plenty of concrete and an ample aisle way. A wide birth between a row of low back, leather and suede booths; and lengthy share style tables opposite it.

Lunch is available Tuesday to Sunday from 11:30am to 2:30pm. It boasts a fulsome list that includes the ability to make any entree a combo, with your choice of side and soft drink for $4.50 more. Or you go for gold, and grab a beer or wine with your afternoon delight.

They have an impressive cocktail program, so I choose to explore that a little better with “Dr. Sun’s Pencilin”. Ciroc Vodka, Johnny Walker 12 years Black Scotch Whisky, Chinese baijiu, lime, honey ginger, wintermelon tea, cinnamon, and Bittered Sling Clingstone Peach bitters. I couldn’t make out any one ingredient; instead, this was a bevy of ingredients coming together for a smokey, cinnamon-y concoction that paired well with all our rich and savoury mains to come.

The highlight of their Taiwanese themed lunch menu is definitely their take on “Beef noodle soup”, a classic so good that it sells out every day. And the reason that they don’t simply make more is that the chefs don’t want to sacrifice quality for quantity, so they keep the amount of perfect bowls limited. After all it does take 72 hours to make the broth alone, and honestly you can tell the difference. Not overly seasoned, not lacking on any flavour, just delicious. Thus, making it my new favourite place for beef noodle soup. I highly recommend coming down for one of these comforting bowls.

Good as is, but for those who want a little more decadence to their beef noodle, they have a jar of beef fat to mix into your soup like a condiment. It is not readily available, but for those who make a special request for it. They also make their own sauerkraut and have extra on hand by special request, as well.

And for those who are familiar with “Le Tigre”, their rice bowls are as they describe it, “awesomeness in a bowl”. They were what I always gravitated towards when I visited the truck. Each bowl features their accurately named “kick-ass rice”, cooked in sake, butter and dashi; with pickled cabbage and mixed herbs, and topped with a perfectly poached egg. When you mix the latter in with its runny yolk, it is pure gooey deliciousness. Enjoy it as is, or have it even more sumptuous by adding fried chicken or pork belly to it. And for the vegetarians, you can add on a helping of their “crack salad” over the rice. (more on that below).

Between the two meat options I prefer the fried chicken, for its crispy crunchy texture. Made creamy and spicy with a chilli mayo, just like with the “kakuni style pork belly” had. The pork belly is tender and chewy, but a little too rich for my tastes. With either one the rice is so flavourful that you don’t need any of the meat that tops it. Case in point is me taking what was left in both rice bowls home and having it for dinner. happily on the same day.

And despite not liking salad, and never wanting to order any at a restaurant, I would make the exception for their “crack salad”. Once again the name hits the nail on the head. So good that you can’t stop at one bite. And when paired with the rice, it offers the carbs a nice break in freshness. And with crispy leaves and a cheesy Parmesan forward flavour lightened with lemon, this makes a great way for you to get your daily dose of greens in. Kale, purple cabbage, cauliflower, broccoli, and Brussel sprouts galore.

Similarly, I highly recommend making any of the aforementioned a combo for the above mentioned price. The following are all of their available sides. You can also get them 3 for $10 or all 5 for $16. Each tasty, each unique on to itself.

The tomato side offered a whole new flavour combination. Sweet cherry tomato and zesty raw red onion is amplified with the generous drizzle of their yuzu and plum marinade. It is then accented with the one of a kind herbal flavour of shiso. It had a dessert-like quality to it with its creaminess and sugary finish. A great option to balance out greasier dishes.

The king mushroom tempura was so meaty, that I took a bite not knowing what it was, and thinking it was battered cubes of beef. It reminded me of the deep fried popcorn chicken bites; the kind that you get from bubble tea house. Five spice forward and salty, not necessarily a bad thing.

The chilled, miso braised lotus root was the table’s favourite. The expected starchiness of lotus root, uniquely paired with a miso seasoned cheese spread and fresh green onion. You used the chunky root as a “chip” to scoop up ample amounts of the cheese hidden at the bottom. Another one where I have never had anything like it, and one you have to try for yourself.

The chilled eggplant was marinaded Szechwan style with peanut oil. Mushy eggplant in a tangy sauce with a crunch from the puffed rice it was topped with.

The cucumber side was very familiar with its pickled tang. Crunchy and briny cucumber served with gelatinous agar agar, and woodear mushroom for some chew; all drenched in “Kuan Mama’s” vinaigrette.

Not typical, but as an extra special treat, we got to try some Taiwanese style pineapple cake made by neighbouring bakery “Buttermere”, who rents out “Torafuku’s” kitchen from time to time. The small cube was a tease. Plenty of buttery and crumbly crust, hiding a centre of sweet and fibrous pineapple. Good, but it would have been better larger, for a more even pineapple to crust ratio.

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.
In short, I highly recommend visiting “Torafuku” for lunch. Good food, fast, at affordable prices. Just writing about it now I want more of everything. Don’t deny your cravings.

958 Main Street, Vancouver BC

Meetrice Noodle, FEAST: Asian Dining Festival

“Feast” is the 2nd annual Asian dining festival that encourages guests to travel around Richmond, trying out a collection of restaurants. From October 18th to November 18th, all those participating have created specialty menus that allow you to try their cuisine at a deal. With over 30 different restaurants to try there is something for everyone including tidbits from Chinese, Japanese, Korean, Persian, and Indian cuisine.

And in order to get me to Richmond and around the island city, I had the use of the 2020 “Subaru Ascent” for the week. And although Richmond is convenient to get to via the Canada skytrain, nothing beats a comfortable ride in a well build vehicle.

Tonight I found myself at “Meetrice”, a restaurant chain originating from China that has made its way to Canada. They specialize in rice noodle soup served with some assembly required. But I will now remember them for their decor. It wasn’t what I expected from this cafe, but more the scene of a bakery or high tea salon. Plenty of pink with pink walls, pink and white paper flowers, and pink panther stuffies straddling clouds.

I was further impressed by what waited for each guest at their table. A paper menu to check off, branded napkins paper wrapped spoons and chopsticks, and paper cups with cartoon drawings for water. All these little details elevated the experience.

We were here specifically for the “Feast Asian Dining” menu, but it was no where to be seen. I had to ask for it, and watched our server dig for it behind the counter. I thought this was a miss, given the savings from off of the limited time only menu, and the likelihood of those like myself visiting just for it. The four items on the “Feast” menu is available normally off their regular menu, but until November 18th you save a couple of dollars on their most popular dishes. We enjoyed all four.

To start, we ordered a couple of drinks. My guest had the “white peach milk foam oolong tea”. A chilled beverage that grows on you. Best when you stir in the sweet foam that transforms the drink.

I ordered another peach drink, for its pink bottle with a pink witch on it. I figured it matched our setting. It was a dessert soda best enjoyed as a float, very sweet and almost artificial. It was not complimentary to the meal before, but fun nonetheless.

If you are visiting for the first time the “No.1 selling rice noodle” (it’s actual name) is definitely the one to get. Regularly $11.95, it is now $9.95 and well worth the price. You get enough food for two, and its interactive component adds a little fun to the meal. Everything is served separately. The tomato flavoured broth with thin slices of beef came bubbling in a heated bowl. Be warned it is hot, and without a verbal warning, you will probably get burnt by it; my guest and I both did. The rice noodles came in their own bowl, much like each ingredient in its own separate sauce dish. Altogether the latter was presented in a wooden box, serving as one of the most memorable presentations I have seen. Quail egg, persevere vegetable, spam, and wood ear mushroom amongst others. You can dump everything in all at once and mix it all together, or did what I did and craft your ideal bowl, following the instructions craved on to the wooden box. Clumsy for some, but fun for a foodie like me. It suggests starting with the vegetables and moving your way to the noodles at the end. The order taking consideration the cook times for each item.

I fully enjoyed the delicious tomato broth, well developed with real slices of tomato. I would be happy drinking a bowl of it as is. And just as well because the noodle doesn’t really soak up any of the flavour of the broth. It acted more like a filler, with the topping adding a collection of textures to chew through.

The rest of the items were $1 less during the event. The “Deep fried chicken nuggets” were Taiwanese style popcorn chicken, seasoned in 5 spice and a hint of cinnamon, for a very distinct flavour. It was tasty enough to keep you going back for more, but the chalky texture of the corn starch breading distracted. Our remedy was to dip each nugget into some sauce, to add much needed moisture to it. We found the drippings from the chicken below ideal.

“Mouth-watering chicken” with chilli oil sauce and peanuts was exactly as my guest remembered the dish to be, when he last visited Asia. A chilled chicken, much like Hainanese chicken, but topped with plenty of garlic and chilli. I suggest scraping some of the latter off, before puckering from all that salt in your mouth. I wanted some rice with this, or at least some shredded nappa cabbage on the side to mix in with the overpowering sauce. It wasn’t too spicy, nor did it offer me the sensation of mouth watering.

And the last discounted menu item was the “Beef and chopped chilli on rice”. Comfort food to a tee. Fatty and stringy tender beef, served with firm rice, and plenty of sweet soy sauce and sesame to flavour it all. Simply delicious.

Overall a great restaurant that I would like to come back and try more of. And if it weren’t for The “Feast Asian Dining” festival I would have never known it existed. But be warned, they only accept cash or debit here. For all the other participating restaurants and how you can take advantage of the festival specials, visit the link below.

1080 – 8580 Alexandra Rd, Richmond, BC V6X 4B3
(604) 370-0981

#asianfeast #subaru #subaruBC #richmondbc
@feast_asian, @docksteadersubaru, @subarucanada, @wolfesubaru @wolfesubaruonboundary @richmondsubaru_bc, @jpsubarunorthshore, @jpsubarucoquitlam, @jpsubarusouth

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.


8300 Capstan Way Unit 1061, Richmond BC, V6X 4B7

The Vancouver Foodster Soup Festival

You have heard of a beer crawl, but how about a soup crawl? Well you have now, as in this post, I embarked on such a journey. A tour to try a few of the soups participating in the first ever Vancouver Foodster Soup Festival.

“Vancouver Foodster” brings food to the lower mainland by hosting various food tours and “tasting plates”. Curated food journeys that help you try new things and learn about new places. A stress free way to explore the city through your mouth. And he has created this event to offer those restaurants not participating in “Dine Out Vancouver”, a chance to increase traffic to their restaurants too.

The “Vancouver Soup Festival” is running for 3 weeks from January 10th to the 31st. And each week a different selection of soups will be featured by each of the 5 participating restaurants. Thus giving you the initial reason to visit and all subsequent reasons to return.
Some are soups that are off their regular menu and others are made for this event. And each week you are invited to try each soup fest participant and vote for your favourite for that week. With first, second, and third place winners each week being declared the “People’s favourite”.

Today we would be trying soups from only 3 of the 5 participating restaurants, and each of their 3 soups in one go. All to give you an overview of what you can expect from the Soup Fest’s inaugural run!

Our first stop was “Rhinofish” in Chinatown. They have been open for just over a year now and since their launch a lot has changed. They still offer the same menu items that they have gained notoriety for, but better with new suppliers and distributors.

Here, we started with a drink that paired well with their soups. This was their signature “Rhinofish” cocktail, a great beverage to sip, even despite its lack of spirits. Apple soda, tomato juice, and salted plum. The latter not only bobbed amongst the ice and mint, but it was made into a dust that rimmed the glass. The result a terrific salty and sweet, yet savoury drink, like I have never had before.

For the first week “Rhinofish” is offering a delicious “Wonton noodle soup”. A broth brewing for 8 to 12 hours for a clear liquid full of flavour. Served with pork dumplings, shredded seaweed, egg “skins” (scrambled egg omelette cut into strands), dehydrated tomato, and chewy noodles. For those who want more punch and a little heat, they offer housemade chilli oil to fragrance the soup. There was nothing that I did not like about this, the wontons were delightful, and the toppings added a great texture to the mix. So it is a shame this was the first soup we tried, as it was hard to live up to and/or surpass.

Week two, “Rhinofish” features their “vegetable noodle soup”. 12 different vegetables cooking for over 12 hours gives this broth its snap. And like its broth base, there is plenty of vegetables in the actual soup as well. Steamed vegetables, fried vegetables, and vegetables wrapped in tofu skin. Bok choy, king oyster mushroom, asparagus, tomato, and broccolini. I advise eating the tempura battered ones first as they get soggy quick in the warm soup. The tofu skin was the highlight, like eating a tasty low carb wrap that is a topping a bowl of noodles that is also good.

I liked the “Taiwanese beef noodles” the least, and that says a lot about the other two before. This broth is boiled for 18 hours giving it a very deep beef flavour. Here the noodles are thicker, better to sop up the soup with and better to balance out the beef with. Braised beef shank, pan fried short rib, carrot, and home made sauerkraut also make it into the bowl. I liked the tender shank meat, but had to gnaw over the short rib. I liked the char of the rib and its crispier skin, but not how it was made soggy in the soup that it sat in and soaked up. But the rest of it was tasty with the carrot and the thickness of the brew, giving the serving the richness of a stew.

Rhinofish Noodle Bar
550 Main Street, Vancouver BC


Our next stop was the “Moltaqa”, the Moroccan restaurant in Gastown. I have been before, and continue to adore their decor. I enjoy the bold colours and the wonderful patterns that cover seats and topped tables.

Here, all their soups for the festival are vegan friend and gluten free. And with each we enjoyed traditional Moroccan tea in traditional Moroccan serve ware. It didn’t necessarily pair with the soup. But it offered a break from it with its own refreshing palate cleansing mint and sugar.

For the first week “Moltaqa” is offering a “Chickpea and lentil soup” with tomatoes, garlic, and Moroccan spices. It was a hearty soup, much like the other two to come. There were lots of chunks to chewy through, and grainy chickpeas to fill up on, but you also get a whole wheat round of bread to dip into it with. And as is custom, the whole is severed with sweet dates on the side. They are helpful in rejuvenating the soup by allowing you to take breaks from it. This is also achieved through the side of olives for sharing.

I liked the creamy “Traditional pea soup” with green peas, cumin, garlic, and Moroccan spices. It is finished with a topping of cumin, salt, and olive oil. You stir them in to the velvety soup for an extra pop. This has a consistency you’d want to dunk your sandwich into.

And for the last week of the soup festival their “Traditional white bean soup” will be up for voting. White bean, ginger, cilantro, tomatoes, garlic, and Moroccan spices. This was my favourite of the three. It has a tomatoey base like a vegetable soup and would be great on the side with some sharp grilled cheese.

Moltaqa Restaurant
51 W Hastings Street, Vancouver


From here we ended at our last stop: “Las Tortas”, located in the Cambie Village area. Going in we had the people in the neighbourhood tell us how great the food, and that we were in for a treat. The owner in himself is a treat. He has cooked and operated the shop for 10 years now and doesn’t look like he is slowing down.

The soup he offered for the first week is the “Pozole Verde”, a traditional Mexican soupy stew featuring hominy corn (big white meaty corn that is chewy. It reminded me of barley but nutty). All in a clear broth loaded fully with squash blossoms, radish slices, chicken chunks, and shreds of lettuce. It had a clean look and finish to it. Comforting like the bowl of soup you would ask for when you are sick: a home style chicken soup.

The “Mexican lamb consommé” is as bold as it is colourful. A strong flavour with plenty of spices and the taste of lamb through out. Slow cooked lamb broth, guajillo chilli, rice, and garbonzo beans; topped with pico de gallo. As a whole, this was another hearty soup that eats like a meal, especially with the rice at the bottom of the bowl.

“Los Tortas’” last soup you could vote for is the “Mexican red lentil”. Red lentils simmered in a vegetable based broth with a mix of tomatoes, spices, lime and cilantro. It was very herbaceous, a flavour you’d want topping some nacho chips.

Las Tortas
3353 Cambie Street, Vancouver


Well there you have it, some warming options to enjoy this brisk winter season. So head out, find your favourite and vote. For more details check out the official link to the Vancouver Foodster Soup Festival.

Vancouver Soup Festival January 10-31


Sasaya Restaurant

We came here on a whim, looking at our original destination and turning back around, we ended walking across the way to “Sasaya”. Based on its awning and the photos of their dishes plastered on the window, I deemed it the best option in the neighbourhood.

Inside the restaurant was painted in a rose pink with an apple red detailing. Despite its colouring the whole set up felt like a cafeteria with linear tables set in rows. Stale grey rectangular tables surround by black office chairs. We grabbed a seat in the upper corner and watched the restaurant slowly fill; admiring the one lone server working the floor trying to service them all. She literally ran from table to table either delivering dishes, busing plates, or offering refills of water in to your cup.

The restaurant boasted Korean cuisine on the awning but based on the menu, signs in the dining area, and the staff greeting customers in Mandarin; this was more like a Chinese-style Korean restaurant with options like bubble tea, stewed appetizers, and other popular Taiwanese’s snacks. This had me curious over their homemade kimchi and what a pairing of mayonnaise and bamboo shoot would taste like. They were basically a bubble tea cafe hiding within this Korean restaurant front.

I ended up ordering Japanese style udon despite the Korean name and the Chinese influences. It was noodles and vegetable in a chicken broth base: cabbage, carrot, corn, shrimp, mussels, squid, tofu, sliced pork, egg, and udon. My guest likened it to an “Asian minestrone with tofu”, and now I can’t think of a better way to explain it. It was warming and comforting, with that home cooked feel, just as all the dishes to come were.

I ordered the “Deep fried black rice cake”’out of curiosity. It had a firm texture, what I imagine biting into freshly poured asphalt would be like. It was interesting enough to want to go back for a second, third, and fourth bite to try figure out what it is you were tasting. You ate it for its chewiness and enjoyed it for its instant-noodle-package-seasoning flavour.

The “Bibimbap” was very much so Korean with bbq pork, kimchi, beansprouts, mushrooms, egg, and rice. It came with the cast iron still sizzling. You stirred it all up and then added a kick with a healthy squeeze from the bottle of hot sauce that came with the set. It was exactly as we expected and just as satisfying.

I never miss ordering Korean rice cakes for their texture. This spicy one was plenty tasty, with the vegetables and meat offering contrast and some heartiness to the serving. Although, I would have been just as happy with the sauced up tubes as they were.


Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – No.
Would I suggest this to someone visiting from out of town? – No.
Maybe I came in with very low expectations, but I found everything tasty and the meal very fairly price. I was especially impressed by our earnest server, so much so that I made sure to recognize her for your hard work and level head. Once again she was tasked with serving the entire dining room, and she did so with speed and efficiency. All whilst saying pleases and thank you’s. She even ran around with two pitchers in her hand to be ready to offer either hot or cold water. You don’t see that level of service for many off the grid shoppes like this, Don’t deny your cravings.


7538 Royal Oak Avenue, Burnaby BC, V5J 4K1
Sasaya Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Sencha Tea Lounge

Today Vancouver Foodster’s Ice Tea Challenge brought me down to “Sencha”, a bubble tea house on West Broadway, also offering small bites.

On this warm day, the doors and front of the cafe was opened wide and inviting. It had a stone bar that crept up the wall, we would grab a couple of the wooden chairs by it, adjacent to the mirror on the wall.

Their menu showed the struggle they had trying to identify themselves. From nachos and onion rings, to Thai salad and marinated pork belly. I didn’t understand their theme, if any. What did they specialize in and what would they be better known for: pasta or rice bowls? When I asked our server this thoughts, he admitted that they were trying hard to cater to the neighbourhood. Predicting what their customers wanted and providing it for them on this accordion folded sheet.

Seeing as their ice tea was a classic bubble tea, I thought it best we’d pair it with some Taiwanese snacks. I won’t be reviewing the ice tea challenge contestants here, you’ll have to wait for the contest to end in order to read my take on each, as I don’t want to ruin the surprise. This is the “Honey Camellia milk tea” that tasted floral, like jasmine. It is one of the milk teas that comes regularly on their menu, a drink that they felt was worth featuring in this competition.

The fried chicken pieces were delicious. Fried to a crisp that lasted, heavily coating the juicy nuggets of dark meat chicken.

I was surprised and delighted by their baos. They weren’t the regular white dough buns, but baos flavoured in black sesame with a grey and black speckled exterior. We tried two flavours and both came with a side salad of green drizzled in a miso dressing.

The “Classic Pork” bun was their most popular bun and my favourite of the two. It was fatty pork belly baked crispy in a sweet sauce, with fresh cabbage and cucumber, all dressed in a thick crunchy peanut sauce that ties it altogether.

The “Kimchi Beef” was spicy coleslaw, barbecue sauce, and pickles. The meat was chewy and plenty saucy, with a good amount of hot spice, and a nice texture.

Would I come back? – No.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – No.
This is just a little too far to go for okay food. I would recommend it for those who like “bao-wiches”, given the unique flavouring of theirs. Don’t deny your cravings.


3468 W Broadway, Vancouver BC, V6R 2B3

Pearl Castle, Taiwanese Beef Noodle Colossal

Enjoy Vancouver’s largest Taiwanese Beef Boodle for charity!

“Pearl Castle” is one of the first Taiwanese style restaurants to hit the lower mainland many years ago. Its original opening helped to introduce and popularize bubble tea and Taiwanese cafe style cuisine to Vancouverites. Since then it is still fondly known as one of the best Taiwanese restaurants in the city, winning many awards for its food and drink. Today I was at its original location at Richmond’s Continental Centre, here to try the city’s largest bowl of beef noodle soup. It is authentically made by chefs hailing from Taiwan. So if one of their regular sized bowls is good, imagine how much better a bigger bowl must be!?

This spectacle is made possible by @foodicure (sister brand to @chinesebites). Their goal is to create awareness and earn funds for local charities by leveraging social media and how we exchange information across its various platforms. The are partnering with over 100 restaurants in the city to create dishes that are photo worthy and sure to cause a viral sensation. “The Beef Noodle Colossal” is only the first of such initiatives. The goal is to launch 3-4 like dishes every month.


This large bowl is 3-4 times the size of a regular bowl of beef noodle. It is served with a set of wooden chopsticks and a matching spoon; larger than usual utensil. It is within proportion to the bowl and its mound of noodle and soup within. You are getting 3x the tender chunks of premium beef, 4x the flat chewy noodles, and 3.5x the deliciously rich beef broth. You also get more of the baby bok choy; but if you are like me, you end up scooping it out and discarding it because you hate the taste and texture.

For every bowl purchased 10% of its sales go to benefit “Canadian Blood Services” and the “Greater Vancouver Food Bank”. They are available only for a limited run, so be sure to head down and try them before they are retired.

You can choose from 3 different versions. The original “House special beef noodle” is the classic version, and the one I like the most. Fun Fact: my first taste of beef noodle was from a “Pearl Castle”, and since then it has become one of my favourite noodle dishes. A regular bowl of beef noodle costs $10.99, you pay $29.99 for the colossal. So you are saving about $9 if you decide to get a bigger bowl to split it between 3-4 friends.

The “Tomato beef noodle” is made with a tangy tomato and beef broth. It includes plenty of onions and tomato wedges for $12.99 for a regular bowl. The colossal version is $32.99, thus saving you about $12.50 for a 3-4 serving bowl.

And lastly you have the “Extreme spicy beef noodle” that really isn’t all that spicy. However if you end up completing the entire serving in one sitting, the heat does creep up on you. For a normal portion this chilli infused soup is $13.99, the colossal size is $32.99. So here you are saving about $16 if you go big.


To watch myself, @pekopekolife, and @monkeyeatsworld tackle all three flavours, attempting to finish a giant bowl each, click on the link to watch the latest video on my YouTube channel: MaggiMei.

If going big is your jam, and you like the idea of helping your community one bite at a time, I suggest heading down to “Pearl Castle” and ordering one of these bowls for yourself; or maybe to share between you and a friend. It was made available starting April 20, 2018; and will continued to be offered until allotted quantities sell out. So don’t miss out, and don’t deny your cravings.


Continental Centre
1128-3779 Sexsmith Road, Richmond BC, V6X 3Z9
Pearl Castle Cafe Menu, Reviews, Photos, Location and Info - Zomato

JiangHu, Taiwanese Pot & Wok Cuisine

Before you roll your eyes at another new hot pot place, let me stop you right there. This one is a whole lot of different, offering more than just meat and vegetables in soup. This is first hotpot service that I haven’t had to rely on any side sauces to flavour boiled ingredients. Everything was just so fragrant that we skipped it all together, but more on that later.

Located in Richmond (for someone who lives in Burnaby, such as myself), it is quite the distance to travel for hot pot. But once again given the uniqueness of it, this one is worth commuting to. Even their name sets them apart. “Jiang Hu” means “gangster” in Chinese. The title meant to symbolize the glitzy part of the lifestyle and the camaraderie of a gang, and not so much the illegal aspects of it. The employee uniforms speak to this branding: each server wears a black logo tee, embossed with the restaurant’s name in gold; but most noticeable, is the fake tattoo sleeves worm on each arm. Although, all this detail is contradicted by the rotation of Chinese and North American pop music playing overhead.

And when it come to the aesthetics, the restaurant’s decor and utensils spoke to them being a fine dining establishment. Which ran parallel to their focus on higher end ingredients and a quality dining experience. Although, as a “gangster”, I guess you can afford and do enjoy the better things in life. 

We were seated in a regal dining room with dark wood tables and bucketed tweed seats, framed by Chinese artistry. A mixed metal-media panel showed tranquil waters with greenery and lotus blooms, birds mid flight and ducks waddling by the shore. There was also a wooden, geometric, cut out, wall feature towards the back; the traditional waving cat statue for luck by the cash desk; and a collection of tea pot and porcelain vessels by the entrance door.

They had their soft opening in January, and by the time this media event took place in March they seemed well established and settled in. We ate at 5pm, and only after an hour the place filled up, with additional bodies waiting by the door. A part of this, their marketing team believes is due to the fact that they offer more options than other Taiwanese hot pot places. A lot more, as we were soon to find out.

Each table is set with a very unique version of the lazy susan (the moving round that sit atop of a table, that allows for the easier sharing of dishes amongst a larger part). It has a hole at its centre, like a doughnut. Here, sits your travel stove and the pot that will cook over it. The reason behind this, is they are cultivating an atmosphere, where the pot doesn’t move so everyone is expected to gather around it; hanging out and chatting with your friends.

When it comes to a media event, plating and portion size may be gussied up and/or paired down, and the service will usually be top notch. Though I can at least paint you the most accurate image when it comes to the food and the setting, as how I interpret it. But as always, these are my opinions and you need not take them as fact. Unless you have my exact background, have lived my exact experiences, and we possess the same tongue; no one can truly taste and appreciate as you do.

Our meal began with really good tea. A rich and full bodied brew that reminded me of the roasted milk teas you get from bubble tea places; just without the cream, sugar, and/or pearls. Although, you wouldn’t necessarily want to pair it with the very flavourful dishes to come. This tea is best sipped before or after a meal, on its own.

Instead, they brew and bottle their own line of drinks, which is sold exclusively to “JiangHu” customers. They do come in bottles that are perfect for easy take-away. Although the staff strongly suggest that you do not reuse these bottles, as they are only good the one time use. And it comes with the warning that since these juices are made fresh with all natural ingredients, their shelf life is shorter. They currently only offer three flavours, but are looking to add more. A “plum and guava” that includes the salty dried snack plums in the drink itself. Like the treat, this drink is sweet and salty, but with a tropical flavour from the guava. The “cold brew black tea” with winter melon was my favourite. It is made with a special type of black tea, giving it a nice balance to the sweeter melon syrup. And the last drink was the lightest of the three, more like chilled tea then juice: “Four seasons green tea”. Overall each beverage was refreshing, ideal to cleanse the palette with during and after the dinner below.

Today we got to try two of their four different signature hot pot flavours. These were some of the tastiest broths I have ever enjoyed. Whereas when you order regular hotpot, if you are like me, you fish out all the ingredients, eating all you can, and then leaving all the liquid behind. Here, the soup-broth is the best part. It isn’t all you can eat, but you get your value from being able to enjoy the pot several different ways, and over and over again as left overs to boot.

The Taiwanese lamb pot is one of their signatures, a thick and rich broth boiled with frozen tofu, Taiwanese tofu skin, cabbage, Chinese cabbage, Taiwanese cabbage, New Zealand lamb, Chinese herbs, and cilantro. This broth was so good that I insisted on doggy bagging it and having it as lunch for days. First it is served as is, like a soup with tender chunks of lamb. Once all scooped up, more stock gets add to the broth, and this now becomes your new hot pot base. To it, you add all the frozen and raw hot pot ingredients you’ve ordered as any add ons. The only thing I would have done differently is to serve it with noodles, as they would have easily soaked up all that great sauce; and that is exactly what did with my leftover tub. In conclusion, this is quite possibility my new favourite hot pot, so flavourful it didn’t need any of the sauces below.

Although each service does come with a platter of six herbs and oil, and if i did use them I could make my own mix of chilli, cilantro, green onion, soy sauce, and fresh ground garlic. For the lamb hot pot above, it was recommended that we use their fermented tofu with bean paste, for dipping in to.

Next we had their “Rice wine chicken pot”, which is certainty the most exciting hotpot I have ever been introduced to. This broth too is pre-made, brought out with veggies and herbs ready to be boiled, with a serving of raw chicken on the side. The pot is boiled half way, more broth is added and boiled down again, in order to deepen the flavour. Next the free range chicken is added in, and the whole pot is torched. The wine burns to further the essence. You allow the flames to run its course, flickering until it dies down. If you decide to try more than one hot pot during your visit, I suggest you start with this one. It is a lot more mild compared to the lamb above. This would make a great warming start, and a great base to build your hot pot from. After we drank some soup and ate the chicken, we added additional ingredients to the boil.

The “Handmade meat paste platter” was especially impressive. A pork and black truffle paste, cuttle fish with tobiko on top, and a lamb with rosemary mixture, all spread into a special bamboo tube. Taking hold of one of these tubes and using the special scooper provided, you flick chunks into the boiling water. They eventually firm up to form irregularly shaped balls. Such meat balls in hot pot are my favourite, so to have them fresh here was a real treat.

Your standard, thinly sliced cuts of meat curled up for presentation value. This is their New Zealand lamb add on, each curl cooked quickly in the hot pot.

There was a good assortment of mushrooms, greens, and root vegetables in the “Assorted veggie platter”. This is a good add-on base for your hot pot. They also had more traditional ingredients like lamb heart, tripe, and kidney. And plenty of seafood and vegetables that rivals other hot pot place. The following is a list of the more unique ingredients that they have available. Bamboo pith, crown daisy, white tiger prawns, abalone, live clams, fish maw, and sea cucumber. Mind you, you do pay for each item, so the more luxurious it is, the more it will cost you.

But for those not wanting the extra labour of cooking for yourself at a restaurant, they also have small dishes you can order to share. They called these their “Taiwanese wok creations”. We tried a few of their more popular ones below.

“Taiwanese burgers”. The white bun was a regular flour bao, the orange: pumpkin. The latter was called “tiger skin” because of its patterning: black streaks in the yellowish dough. Flavour-wise, I couldn’t really taste a difference; if there was one, it was mild. Both buns were filled with braised pork belly, cilantro, peanut powder, pickled vegetable, and their house made plum sauce. The pork belly was certainly the highlight of each “pocket”, it was marinated with a sweet and savoury flavour, and the meat was so tender that it practically melted in your mouth. Not to mention there was enough of it from “burger” tip to tip.

The “Taiwanese satay with lamb” is a traditional Taiwanese dish. It is prepared purposefully strong with bold flavours and spice, making it a great accompaniment to beer.

The “Deep fried chicken nuggets” was your classic Taiwanese appetizer. Peppery chicken pieces that is easy to pop into your mouth. Here, an order also comes with sweet potato fries, deep fried long beans, and crispy basil for some variety. It all paired nicely together making the dish a more complete order.

Out of all the wok cooked dishes, this was everyone’s favourite. Tender slices of pork neck, with some nice grilling on its edges. Served with a mild house made miso sauce for dipping.

This was another impressive dish that stole everyone’s attention as soon as it arrived. I have seen rice served as pyramids before, but never one this tall and this erect. “Sergestid shrimp fried rice” with dried cherry blossoms and mixed vegetable. I liked the texture of the rice the most, it was like every grain of rice was perfectly fried and made crispy with a nice shrimpy taste.

Their “Deep fried squid” had more breading their your average calamari. Paired with the shrimp chips, you had yourself a patter of crispy and chewy textures to maw over.

This was my first time trying “Octopus beaks”, though with their heavy coating in breading you couldn’t exactly tell what it is you were having. The “beak balls” offerred crunch and are most fragrant with some of the tiny shrimp, peanuts, and garlic shoot present in each bite. You really needed all ingredients together in order to balance out all the dominant flavours. The peanuts were an especially good base for the spiciness of the dish.

“Three Cup chicken” is another traditional Taiwanese dish. Chicken, rice wine, sesame oil, and soya sauce. But in their version, boneless chicken and chicken soft bone (the cartilage part between the breast) is used instead of the traditional chicken bone-in thigh meat. They do this to get the same textures, but consider etiquette. To have this, is to not have to worry about spitting out bones in between bites.



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.
Truly a unique hotpot place, one worth driving to from Burnaby to Richmond. They offer traditional Taiwanese cuisine with the pageantry and flare that any “gangster” would appreciate. While providing modern twists and a modern setting that anyone familiar with Taiwanese cuisines could appreciate. A great meal and a new experience to gather a few friends together to share. Don’t deny your cravings.


100-7911 Alderbridge Way, Richmond BC
JiangHu Taiwanese Pot and Wok Cuisines Menu, Reviews, Photos, Location and Info - Zomato

Myst, revisit

Having already dined at “Myst” before, I knew exactly what I was going to get coming in: great Chinese comfort food at reasonable prices. There, I met up with a few other food bloggers, as we were here to try some of “Myst’s” newest dishes, and a handful of our favourites.

And as always when it comes to a media event, plating and portion size may be gussied up and/or paired down, and the service will usually be top notch. Though I can at least paint you the most accurate image when it comes to the food and the setting, as how I interpret it. But as always, these are my opinions and you need not take them as fact. Unless you have my exact background, have lived my exact experiences, and we possess the same tongue; no one can truly taste and appreciate as you do.

To read up on my first impression and more description on the decor and setting, check out my original post, link below.



On this night they had already launched over 20 something new food items and another 10 plus in drinks. They were added on to the menu with a highlighted “new” bubble next to its photo. Their photo and description was also added to the television playlist, advertising new menu items and the chef’s favourites on loop.

The following dishes will be organized between new and favourites. First what’s new:

The “Preserved cabbage bamboo green soy beans with sliced fish” might not be the most visually appealing plate, but what it lack in looks, it made up in texture. This one was fun to eat with the squishy beans, flakey fish, and the starchier nature of bamboo. As a whole, the dish offer a nice palette cleanser between all the much more punchy dishes to come.

The “Sichuan dan dan noodle with spicy peanut sauce” was more heat than sweet nut butter. I really enjoyed the chewy texture of the noodles to slurp, especiallu against the thick, gummy sauce it swam in. This was just the right amount of heat for me, tingly without taking away from the flavour of the preserved vegetable and minced pork.

We almost turned this one away, as when we read “Chinese fried shredded pancake with pork or chicken”, we didn’t imagine it coming rolled up like a burrito. The pork one was flavoured like the sweet and tangy brown sauce used. The chicken was like a club sandwich rolled up in the fragrant pancake. A few of us preferred a better ratio of pancake dough to meaty filling, whereas I liked it as it was, as I wanted and enjoyed the thick and chewy pancake more anyway.

The “Myst deluxe egg fried rice” is a dish that I would stop by to take out. A solid fried rice dish, able to take its place as a main thanks to the addition of a shrimp and pineapple skewer, and the inclusion of various large chunks of meat and sausage in the mix.

The “Assorted seafood spicy hot pot” delivered on its promise of heat with a flame keeping this dish warm, and with how much chilli oil and peppers they use to turn its broth a bright red. It was a flavour that my fellow diners claimed too spicy, yet they couldn’t help themselves coming back for more of. It was a flavour they wanted to experience again and again, through the pain.

The “Myst deluxe feast platter” is the kind of appetizer you order to share with, best with beer. It is a basket of deep fried goodness, only improved by having the basket itself be edible and deep fried (according to @shermansfoodadventures). It was a bed of yam fries (dressed in plum seasoning for a bit more sweetness) and prawn chips topped with two tiger prawns skewers, two pineapple and mini sausage wrapped in bacon skewers, and six deep fried prawns. I found it pretty tasty and salty as is, but for those who want more taste and tang, it comes with a sweet and sour dipping sauce. It this one as soon as it comes to your table, definitely better warm.

I highly recommend trying their new series of non-coffee lattes. Available in hot and cold, they are the perfect blend of intended flavour and creamy milk. Here we have a hot taro latte and a cold matcha latte.

Next, the following are items that we as a group, or individuals wanted because they(we) have had them before and it was memorable enough to want again.

My pick has to be the “Golden sands prawns”. When I recommend “Myst” this is the dish I tell everyone they must try. I have yet to find anything like it on any other menu. Deep fried prawns dressed in a thick coating of salted egg yolk. This gives you a crispy, yet melt in your mouth texture. My table-mates agreed with my order and my assessment, after giving it a try for themselves. Another one enjoyed right as it hits your table hot and crispy. I suggest eating it as is, head and all.

The “House special stir fried sliced noodle with beef” is a classic, and their rendition is one that I would also come back for. It tasted exactly as I expected, and was so good that I saved my portion for the very end, to enjoy as my last bite.

The “Myst assorted deep fried basket” is another one that I recommend. A collection of deep fried Chinese-style snacks like squid tentacles, salty peppery chicken, black rice cake, green beans, and more shrimp crackers. Although all deep fried, this collection has a mix of textures and taste, that keeps you going back to try them all. Squishy squid, crispy beans, and sticky and dense rice cake with a chew.

Another popular Chinese snack is “marinated items”, and at “Myst” you can make your own combo. Here, our group choose beef tripe, pork intestine, and tendon. Another dish great for those who eat for texture and likes a rubbery gelatin and extra chewy mouth feel. As for flavour, it tasted like they were marinated in beef noodle soup broth, which only made me like it more, and wish that we had all of them in a bowl of beef noodle instead.

By comparison, the “Steamed sliced fish with diced hot red peppers” wasn’t all that spicy. Hot but not as much so compared to the hot pot.

The “Three spiced mixed items” comes with your choice of either chicken or pork
intestine with basil on iron plate. We choose the latter. It was a nice salty dish, best enjoyed with some starch like the fried rice above.

The “Chinese style heavy smoking duck” was interesting. They weren’t joking about the “heavy” adjective used in its name. It was really smokey, heavily flavoured like a deep black tea, almost medicinal. In truth, it was not to my tastes, Instead, I craved a sweet and sour plum sauce to lighten the dish. As sticky spread to add some sauce and moisture to the dry duck and white dough buns you were to eat it with.

When it comes to “Myst’s” shaved snowflake ice desserts, get your cameras ready, this is a dish that is as much of a show as it is the perfect meal ender. We got the “Mango shave snowflake ice” and even though they used frozen mango (because mango is currently out of season), it was delicious. A great combination of tart fruit and sweetened condense milk. Not too heavy and not too sweet, an ideal palette refresher to end the meal above with.

But if you are still hungry, end your meal with some “Condense milk thick toast”. Sweet crispy bread that gives you the sweet ending you want with dessert, with the extra filling you may need to leave full and content.



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.
My original assessment stands, they make for a great one stop Chinese food stop. There is lot to try, and guarantee something for everyone. A great place to not don’t deny your Chinese comfort craving at.


#2-6400 Kingsway Burnaby BC, V5E 15C

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