I was invited to the @vanfoodster brunch crawl, as the plus one to local “Picky Diner” and food blogger with the same moniker.
The @vanfoodster team is known for orangizing various food related crawls around the city. The premise is pick a topic, pick an area, and get people visiting restaurants they otherwise might not get to.
This event was the “Brunch Crawl”, featuring five restaurants located downtown on Robson and Denman street. At each location, for the paid a forehand fee of $50, all registered diners would get small tasting plates from participating restaurants. Two to four bites of a dish they themselves can order during any breakfast or brunch with them.
It was snowing and we braved the cold to travel downtown by transit to reach “Pappa Roti”. The start of this crawl and its registration point.
The cafe and its snacks and beverages are an overseas import. A cafe I have been to and enjoyed for its trademark bun. A coffee flavoured bun topped and filled with variations, making it a great snack or dessert. To read the review of my initial visit click below.
The tasting gave you a choice between two different buns and three different drinks. Their buns are called “Rollies”. Us being two were able to get one of each to share, and a chance to try both. They are promised to be fresh out of the oven each and very time, so are served hot. Although I find the chewy dough and the crispy topping holds its textures, even after sitting on the table untouched. At the centre it was flaky, like a croissant.
I preferred the “Coconut Rollie”, prepared using young coconut meat. It reminded me of a Chinese pineapple bun. A fluffy white dough bao topped with a sweet topping shell that flakes away. And like a pineapple bun it also tastes of coconut and custard.
The chocolate banana was sweeter, and more like banana bread. A stand up combination in a great packaging.
I really enjoyed their “signature karak tea” prepared with condense milk. It is reminiscent of my childhood. More sweetened milk with coffee grounds falling to the bottom of the cup. I suggest stirring up for an even distribution of sugar throughout.
The “ice blended signature chocolate” was a little cold for the weather, but tasty and not too sweet. Like an ice cap with chocolate.
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.
They make a great little snack, leaving you wanting more of their very specific flavour and texture in the future. Don’t deny your cravings.