In this day and age, a bargain is hard to come by. Sure, there is a lot of cheap stuff out there but to find something substantial, satisfying and reasonably priced, all at the same time, is a rarity.
When Becky mentioned great big, spicy hot pots at Red 6, I made sure to check it out promptly.
Red 6 is a tiny Mom & Pop shop in Parkcrest Plaza on Broadway in Burnaby. The room seats maybe twenty and on a cold, rainy day it’s packed. The main attraction here are the ridiculously huge, steaming hot pots.
This past Thursday was particularly wet and chilly. After Becky described the bountiful, spicy bowls on offer here, we grabbed The Gut and the three of us dug in.
The standard set for the Assorted Hot Pot consists of a choice of meat…beef, pork, chicken or fish. You can also opt for the seafood version (shrimp, mussel and fish ball). You choose rice or noodle and one of seven types of soup.
The Gut went for the Miso Soup with chicken. It looked darn good and due to the long amount of silence, I’ll assume it tasted just as good.
A couple of Fridays ago, my mission was to get the gang in the mood for Dim Sum. Part of that mission was also to do a reasonably priced Friday lunch. Nothing scares fellow diners off more than a continuing string of expensive meals. When I brought up Wah Lun Chinese Restaurant on Hastings in North Burnaby, the idea was met with, “Why don’t you try it on your own gut first“. You see, the internets are full of so-so opinions about this place. There are also a bunch of positive comments out there and because Burnaby is sorely lacking in decent Dim Sum restaurants, I figure it’s best to check out each and every one. In the end the “Let’s all give it a shot” sentiment won out.
So, on an absolutely horrendous rain-soaked day, seven hearty souls trundled to the northern reaches of Burnaby to see what was really up at Wah Lun.
The checklist menu here has most of the usual suspects as well as a boatload more. What jumped out right away was the assortment of interesting dessert items. Not just egg tarts and coconut jello here. Unfortunately, no one had room after the dim sum feast.
After many, many dim sum lunches of late, I figure I’ll order at least one or two items I’ve yet to try. There’s always the must-haves, but variety is…well, you know. One item here that caught my attention was the Deep Fried Crispy Seafood Salad Roll. Damn tasty. Not what we’d expected, tho.
After a couple of years of food-blogging, I thought it was time to hit up some old favorites and give them a fresh look. It’s always interesting to check out some different menu items and see if things are as good as I remembered. My main reason for going back to New Age is because of recent visits to Kalvin’s and Long’s Noodle House. At those two spots I had a couple of dishes that I noticed were also on New Age’s menu.
New Age Chinese Cuisine is primarily a Taiwanese resto with some Shanghainese thrown in for good measure. It’s quite an easy spot to miss as it’s located within the Best Western King’s Inn in Burnaby. There’s no street adverts for the restaurant…you’ve just got to know where you’re going.
This is the dining area you see when you first arrive. There’s three large tables and about five smaller ones. If you tack right at the service counter you’ll enter the much larger banquet area. There you’ll find several tables that hold ten or twelve.
Over the years I’ve dragged a Friday Lunch crew here about seven or eight times. This past Friday we arrived around 11:30 to a deserted room. As this was our first visit in many months, this gave me a bit of a scare. Plus the fact that the usual familiar faces were gone didn’t help neither. Not to worry. By the time we left, the entire restaurant was full up.
As mentioned, I really wanted to come back here because of a couple of interesting plates I’d got to try recently. By sheer coincidence, Jacky Chan, a co-worker and my personal Chinese food guru, visited Long’s Noodle House the night before and had their Wine Chicken. We had a bit of a concern that our fellow diners might not appreciate a cold, partially gelatinous chicken dish. After a bit of humming and hawing, there wasn’t a complaint to be heard.
Here, it’s referred to as Chicken in Shao Xing Wine Sauce. This must’ve been a big bird. Although a bit drier than Long’s version, it was much meatier and packed with just as much flavor. A touch salty but not overly so.
One dish that resonated quite well from the feast at Kalvin’s was their Chicken with Three Spice aka Three Cup Chicken. It was a great dish. New Age’s version, methinks, was even better.
Slathered in a combo of Shaoxing wine, sesame oil and soy, this dish is a must order here. What sets it apart from Kalvin’s is that the meat is much more tender and a lot less bony. It simply falls away…no bits of bone to contend with. The soft cloves of garlic don’t hurt a bit. Phenomenal stuff.
Ah, Sunday..the best day of the week. Everything gets slowed down a notch or two, it seems. More often than not, it’s a late snooze, a slow meander to Starbucks and then off for another dining adventure. Lately we’ve been hitting up a lot of Dim Sum. This past week was no exception. Our mission on this day was to check out the award-winning Red Star Seafood.
Red Star has won a plethora of awards. Last year they took home the gold for their BBQ Duck at the Chinese Restaurant Awards. This year it was the “Most Innovative” award for their Dungeness Crab with Wild Rice.
As with most large, upper-scale Dim Sum restaurants, this one was packed to overflowing on a Sunday afternoon. Even with a reservation, we had to wait thirty minutes for an opening. After the third time the hostess told us, “Five minutes, we’ll call your name!”, we seriously considering crossing the street to Talay Thai. Just as I was about to bolt, our table was finally ready.
The ordering system here is somewhat confusing. The checklist is only in Chinese. The numbers correspond to the items in the regular menu. Photos of the menu can be seen here.
Here it is! The 2010 CRA Critic’s Choice Gold Medal winning BBQ Duck. I gotta say, this is damn good! Make that great! Very tender and juicy…the fat melted away to create the most succulent duck imaginable. The duck is basted for hours in a sweet five-spice marinade to achieve the beautiful lacquered finish.
About a month ago, in the midst of a whole bunch of stupidity, Kevin from 604foodtography, suggested a big ol’ chowdown at Kalvin’s Restaurant. Within a day or so, thirteen of us responded with a resounding “Hell, yeah!“. From a rather depressing, unfortunate day, the focus was returned to where it should always be in the food blogging community…on the food! After all, that’s what we’re only here for…right?
Other bloggers at this night’s feast included:
- Sherman from Sherman’s Food Adventures
- Ben & Suanne from Chowtimes
- Angie from Sea Salt With Food
- Jessica from Yum-O-Rama
- Ed from Ed Eats
- Diana from Foodology
- Russell from The Daily Slif
Strange thing about Kalvin’s…the awning says “Kalvin’s Szechuen Restaurant” so I was all geared up for a fiery, chile-laden feast. Turns out they put up mostly Taiwanese fare. No problem…I’m game for anything! There were a few spicy dishes and some interesting Taiwanese I’d not yet tried.
This’d be one of those dishes I’d put in the “I’ll-try-it-one-time” category. The Fondue Spicy Pork with Organ Stew was actually quite tasty if you can get your head around the intestine part. It’s obviously a cultural thing that I’ve yet to adapt to. Texturally, it was fine. No excessive chewiness…not rubbery at all. For me, it’s all about the funky aroma. There’s a load of foods I love that give off strange, unique smells. It’s just that when the smell originates from that part of the animal, it can be difficult to adjust to.
The Pork & Ton Choy in BBQ Sauce also had a unique flavor to it. If you close your eyes, you’d swear you were eating a seafood dish. That was due, according to Kevin, to the use of a satay sauce or, as I later found out, it can be called “Shacha sauce“. It’s a much different flavor to most satay sauces due to the addition of brill fish and dried shrimp. The ton choy itself was nicely cooked giving the dish a well needed fresh, crisp element.
Inn Noodle House is a recent addition to New Westminster’s “dining scene”. It’s located at street-level in Plaza 88, New Westminster’s brand new condo/shopping/entertainment complex. It’s a reincarnation of the old Dragon Palace that used to reside just up the road on 8th.
I was a bit apprehensive before this visit. You see, New West isn’t exactly flush with great Chinese food. There’s the odd bit of decent fare but it’s hit or miss. Having had a couple of pretty good dishes from Dragon Palace gave me reason for hope. On this visit, we decided to keep it basic. A couple types of dim sum and some items off the lunch special menu ought to give us a flavor of this new resto.
Like I said in my previous post, “If Hot & Sour Soup is on the menu, it will be ordered!”. This is one of the rare times I should’ve gone for the corn chowder or whatever else was on offer. Can’t say that I’ve had a weirder tasting bowl. As I was taking pics, The Gut mumbled something about beef. I thought he meant there was beef instead of pork in it. He meant there was beef consomme in it! It wasn’t horrible…we did finish it, after all. Just very, very odd with that flavor.
We were impressed by the Har Gow (Shrimp Dumplings) as soon as they hit the table…they look to be good-sized, well-made dumplings. Unfortunately, as soon as you try and pick one up, the wrap breaks…obviously over-steamed. That’s confirmed by a tough, chewy ball of glued-together prawn. Bit of a shame, that.
On the other hand, our second dim sum choice was a great pick. As the Pan-fried Dumplings and the Steamed Pork Dumplings weren’t available, our server suggested these…
Long’s Noodle House has been on my “hit-list” for far too long. It’s a tiny, easy to miss spot on Main St. between 32nd and 33rd with a great reputation for their Shanghainese cuisine.
We arrived during the noon-hour on a Monday. The restaurant was about half full. Before too long, it was packed. Our friendly server/owner, Sandy, was running the floor single-handedly. When I told her we were going to order about ten dishes, she didn’t bat an eye or even grab a pad of paper. As I reeled off our choices, she simply tapped a fingertip for each one. Amazing, really.
Our first dish is a must-order here. The Wine Chicken is served at room-temp in a beautiful ceramic crock. Chicken legs are poached in Shaoxing wine, broth, pepper, ginger and a bit of sugar. A great display of simplicity.