Food – Page 13

Shophouse Kitchen

February 28, 2014 Posted in Chinese, Food Reviews, Hong Kong, Melbourne, Restaurant Reviews, WesternLeave a comment

Shophouse Kitchen in QV, Melbourne is one of the many new Hong Kong restaurants that have been popping up around Melbourne in recent times. What makes Hong Kong cuisine stand apart from either Taiwanese or Chinese dishes is their fusion of Western and Eastern such as eating a pork cutlet with rice or spaghetti but Hong Kong cuisine of course still retains the Chinese influence and has many Chinese dishes without Western influences.

This dish is not one of those distinctly Chinese dishes, instead this dish is called a Baked Chicken Chop on Rice. This dish is basically Fried Rice topped with a cheese and tomato sauce bake with a Crumbed Chicken Chop. You can also order this with a creamy sauce, akin to that of a Alfredo sauce or creamy garlic sauce. You can instantly tell this is Hong Kong style food, and the fusion here actually works well. The Fried Rice flavour is quite muted, which allows the flavour from the tomato sauce and cheese to come through. The generous serving of chicken is crisp and moist which is the centrepiece of the dish. Overall, I liked it but I didn’t love it.

Here we have the Grilled Chicken Chop Rice Set served with blanched bok choy, a fried egg and white rice dressed with soy sauce. I found the grilled chicken here to be overcooked, and over charred which is unfortunate. The lack of sauce also is a disappointment as with dry meat, almost dry veggies and egg lacking in any sauce as well, it makes for a poor dish as a whole with nothing to gel everything together.

The Fried Chicken Chop Fried Rice dish is as the name suggests, Crispy fried chicken with veggies and served with Fried Rice. Again the Fried Rice lacks flavour and here would be a downside to the dish as there is nothing that really defines the fried rice here with steamed white rice. On the plus side, the crispy chicken was moist and yet extra crispy with plenty of seasoning.

On the dessert side of things, I was intrigued by the Signature Durian Tofu Pudding but was sorely disappointed by the end result. You can instantly tell from the first mouthful that the durian here is just flavouring and not real/pureed durian to provide the flavour. The durian extract or flavouring here was used sparingly and it’s almost just a pudding with a hint of durian.

Impressions

Although the impression you may have here is that the dishes aren’t fantastic, I would say it’s only the Western/fusion style dishes that come up a bit short as they are not either exceptional Western dishes nor are they tasty Chinese dishes. On the other hand, the more Chinese styled dishes such as their BBQ Pork and Fried Wonton (Dry La Mian Noodles) or their Asian Roast on Rice are tasty without question and would actually come back for.

Shophouse Kitchen
Shop 29, 210 Lonsdale St
Melbourne VIC 03000
Inside QV Square

Mamasita

February 21, 2014 Posted in Food Reviews, Melbourne, Mexican, Restaurant ReviewsLeave a comment

Mamasita’s popularity never seems to die down. Almost every night, you will find a line forming down the stairs and out into Collins Street, Melbourne. What Mamasita specialise in is Mexican cuisine and catered towards a younger demographic as you will find in the restaurant it feels more like a bar or pub at night. Once you try Mamasita, you’ll understand why people keep coming back for more.

We ordered the Camarones gigantes al ajillo, which is basically their grilled prawns placed on a toasted garlic and green almond sauce with garnish. The prawns here are cooked to perfection, still soft inside and crisp outside, and not too dry. The thickened sauce adds to the complexity of the prawns. Probably my only con for the dish is the prawns size which are to be honest small for the price you pay ($28) and you only receive 5 or 6 prawns which seems more like an entree than a “Comida para la familia” (Larger sharing plates)

The Pancita de cerdo ($25) was probably my favourite of the night. Basically it’s Guajillo braised pork belly with habanero cream, fried parsley & dressed with lime juice. The pork belly was amazing, succulent and tender. How it should be. Complementing the dish with the preserved onions, sauce and slightly crunchy parsley it certainly is a delight to eat. I’d also say this was much more satisfying than the prawns.

You can’t go to a Mexican restaurant and not order either a taco or quesadilla. Here is their “de Cordero” ($16), inside the quesadilla is braised lamb with queso criollo (cheese) and with a mint & jalapeño herb sauce and served with a slice of lemon. The lamb here is tender even in its shredded form but I found the flavour from the lamb to be a bit lacking. The herb sauce which was similar to a pesto added much needed flavour to the dish.

As a side salad, we ordered Ensalada de quinoa ($10) aka Quinoa salad was a pleasant salad. The quinoa still had bite to it, and with the addition of fresh spinach, corn, coriander made this a winner.

Impressions

Atmosphere wise, I’m not fond of restaurants where you have to shout to talk with the person next to you and this is the case here. The other downside is the dim lighting that is prevalent in many restaurants in Melbourne.

Other than that, I found the food on the balance of things to be delicious but for the price paid to be slightly over priced and especially so for the grilled prawns mentioned earlier. I can see the attraction to this place but it definitely isn’t my idea of a good evening. Would I come back? I might …but not anytime soon.

Mamasita

Level 1, 11 Collins St
Melbourne VIC 3000

Fettuccine with Parsley Pesto and Walnuts

February 14, 2014 Posted in Cooking, Italian, RecipesLeave a comment

During the last couple of months, my home grown parsley grew wild and unattended (oops). It almost looked like a small tree with a very thick and stern trunk/stem. Having an exorbitant amount of parsley I searched for recipes that used parsley in excess, which was really why I was growing parsley in the first place but never gotten around to cooking anything with it. Luckily, I found this seemingly quick and easy fresh vegetarian pasta recipe from Foodandwine.com which looked fantastic and turned out quite well too if I do say so myself. Check it out below!

Fettuccine with Walnut-Parsley Pesto
Total Time: 30 mins
Servings: 4

Ingredients
3/4 cup walnut halves (3 ounces)
1/4 cup flat-leaf parsley leaves, plus 2 tablespoons coarsely chopped
1/2 cup freshly grated Parmesan cheese, plus shavings for garnish
1/2 pound fettuccine (225 g)
1 garlic clove, smashed
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup vegetable stock
1 tablespoon unsalted butter

Method
1. Preheat the oven to 350°. Toast the walnuts in a pie plate for 7 minutes, or until golden; let cool. Coarsely chop 1/4 cup of walnuts and transfer to a bowl; add the 2 tablespoons of chopped parsley and half of the grated Parmesan.

2. In a large pot of boiling salted water, cook the pasta until al dente; drain.

3. In a mini food processor, pulse the remaining 1/2 cup of walnuts with the 1/4 cup of parsley leaves and the garlic until finely chopped. Add the remaining grated Parmesan cheese and the olive oil and process to a coarse purée. Season the pesto with salt and pepper.

4. Return the pasta to the pot. Add the vegetable stock and butter and simmer until the liquid is nearly absorbed, 1 to 2 minutes. Off the heat, add the pesto and toss until combined. Transfer the pasta to a bowl, garnish with the walnut, parsley and Parmesan topping and Parmesan shavings and serve.

Impressions
My only downfall with this dish was my failure of pouring in all the dry fettuccine into boiling water all at once. This resulted in clumping of the noodles and uneven cooking as some became thick strands (undercooked) and others cooked past al dente.

Flavour wise, it was pretty tasty for a dish that has minimal ingredients, the parsley pesto was extremely flavourful and a bit of a zing. As this dish has no meat, I’d actually prefer more walnuts to be added (maybe 1 cup) instead as I also added one whole bag full of fettuccine (probably too much actually). Other than that, I found this recipe to be one I’d be keen to try again.

Red Cup Cafe

January 24, 2014 Posted in Australian, Box Hill, Food Reviews, Restaurant ReviewsLeave a comment

If you’re ever travelling on Whitehorse Road in Box Hill, you may come across Red Cup Cafe, brimming with people on the weekends no matter how early or late there is certain to be filled with locals. Red Cup Cafe offers your typical dishes that you would find in any other cafe but it’s not what kind of food that matters, it’s the taste.

One of their offerings is the Baked Eggs with Chorizo, Tomatoes, Cheese and Spinach (shown above) and it’s an absolute stunner. The ~~dish~~ pan comes out straight from the oven with the cheese golden in colour. Mixed in with this is the spinach, tomatoes and the chorizos, served with a Spanish styled chilli sauce and toasted sourdough bread. The spiciness of the chorizo opens up the palette and complements everything extremely well and with just the right amount of sauce from the tomatoes at the bottom of the pan. Nothing to fault.

Their Ham and Tomato Sandwich with Mayonnaise isn’t quite the looker and nor is it anything special, unfortunately. I would say it needs sauce or dressing and although the mayonnaise is supposed to fill that role, I find the mayonnaise too overpowering and too rich to be consumed with the sandwich. Some may prefer the tomatoes still to be cold even after the sandwich is toasted but I’m not one of those people. It’s a decent dish but not one you would solely come back for.

Red Cup Cafe’s Steak Sandwich with chutney is also a slight disappointment. The centrepiece of the dish is supposed to be the steak and here the cut of meat chosen makes a poor filling for a sandwich. The reason being as the beef is extremely chewy, difficult to slice apart and lacks in any sort of seasoning whether that be pepper or salt. The chutney I find does not complement the sandwich at all, having a sweet and sour flavour to it that is jarring to the steak and salad within. A letdown of gargantuan proportions.

Customers coming to Red Cup Cafe wouldn’t come back if the coffee wasn’t any good and the coffee here is one of the better offerings I’ve found around these parts (Gourmet Girl’s coffee in Blackburn does not even come close) At Red Cup Cafe they offer a Seriously large cup, which is made for two or maybe one that desires a significant coffee hit.

Impressions

Red Cup is a bit of a mixed bag. Their Baked Eggs is probably one of the better versions I’ve come across and yet their sandwiches do not meet the same standard. Luckily the coffee is good or otherwise I wouldn’t give this place a second look.

Red Cup Cafe
1124 Whitehorse Rd
Box Hill VIC 3128

By Korea Richmond

January 10, 2014 Posted in Food Reviews, Korean, Restaurant Reviews, RichmondLeave a comment

By Korea on the bustling Victoria St may get overlooked by many passing by but it certainly is a pleasant and enjoyable dining experience. From the outside of By Korea, you might not even know it’s open but don’t fret it is open for Lunch and Dinner. The decor inside is wonderful, fusing the traditional Korean with industrial style.

By Korea offers most of the usual Korean staples such as stone pot soups, Bibimbap, and of course BBQ. Being a fan of the Korean Spicy Seafood Tofu Soup served in Stone Hot Pot with Rice I had to order it here.

The soup here is definitely spicy and I love it, and with the addition of fresh seafood (shrimp, clams) and a generous offering of soft tofu it is a treat to eat. My only concern is the graininess of the clams itself but that didn’t detract too much from the flavour of the soup.

The Sweet Chilli Fried Chicken is also another tasty delight. Korean food does lean towards being sweet more often than not, and this doesn’t stray too far from the norm. Wonderfully crisp, with added sweetness and topped with a sunny side egg.

The Beef Bulgogi is another winner and very generous with their servings. The Beef is tender and juicy with both sweetness and spiciness, served with sunny side egg, salad and Kimchi.

Impressions

I’m uncertain why By Korea doesn’t have the same popularity as another Korean restaurant only minutes down the road (Seoul Soul), even though I find the food to be better for value and tastier here. Plus, for Lunch you receive tea and a free soft drink as a bonus. I do recommend giving By Korea a try, it definitely shines amongst the plethora of eateries on Victoria St, Richmond.

By Korea

5/240 Victoria St
Richmond VIC 3121

Roast Turkey with Bacon, Pine-Nut and Herb Stuffing

December 20, 2013 Posted in American, Bakery, Cooking, RecipesLeave a comment

I’ve always wanted to cook a turkey and have that American Christmas. It’s something you always see on TV with the centrepiece being this just golden brown turkey straight out from the oven looking ever so lovely. This recipe I’ve tried a couple of times and the stuffing that goes with it is absolutely delicious. It can really take quite sometime to prepare and wait for it to cook but the end result is always satisfying. Check out the recipe below, I believe it’s from Women’s Weekly Christmas Edition from a couple years back.

Christmas Turkey with Pine Nut, Herb and Bacon Stuffing

Ingredients

5kg turkey (I used a ~4kg turkey)
60g butter, melted
1 1/2 cups (375ml) salt-reduced chicken stock (or enough to cover the pan)

Pine Nut, Herb and Bacon Stuffing
125g butter
2 medium (300g) brown onions, chopped finely
2 trimmed (200g) celery stalks, chopped finely (did not include)
4 rashers bacon, chopped finely
2 cloves garlic, crushed
4 cups (200g) loosely packed coarse fresh white sourdough breadcrumbs
1/2 cup (80g) toasted pine nuts
1 cup coarsely chopped fresh flat-leaf parsely
1/4 cup finely chopped fresh sage
1 tablespoon finely grated lemon rind
1 egg, beaten lightly

Gravy
60g butter
50g plain flour
1 cup (250ml) dry white wine
1 1/2 cups (375ml) salt-reduced chicken stock

Method
Pine Nut, Herb and Bacon Stuffing:
1. Melt the butter in a large frying pan over medium heat; cook the onions, celery, bacon and garlic, stirring, until softened; cool. Combine onion mixture in a large bowl with the remaining ingredients

2. Preheat oven to 180C (160C fan-forced). Discard neck from turkey if still intact. Briefly rinse turkey under cold waterl pat dry inside and out with absorbent paper. Fill neck cavity loosely with some of the stuffing (don’t pack too tightly, as it will stop the meat from cooking evenly). Secure skin over the opening with toothpicks to enclose stuffing. Fill large cavity loosely with remaining stuffing (you may have some stuffing leftover). Tie legs together with kitchen strings tuck wings under.

3. Place turkey on oiled rack in a large flameproof baking fish. Brush turkey all over with half of the butter, rub a little salt onto skin. Pour the stock into the dish. Cover dish tightly with greased foil; roast for 2 hours. Uncover turkey; brush with remaining butter. Roast, uncovered, for a further 1 hour 30 minutes or until browned all over and cooked through, adding more water to the dish if needed. Remove turkey from dish, cover turkey with foil; stand for 15 minutes while preparing gravy.

Gravy
4. Pour turkey pan juices from dish into a medium heatproof jug discard fat from surface of pan juices. Heat the butter in same baking dish, add flour; cook, stirring, until mixture is well browned. Gradually stir in wine; bring to the boil. Stir in reserved pan juices and stock; bring back to the boil and simmer, stirring until gravy thickens. Season to taste with salt and pepper. Strain gravy into a jug. Serve with turkey (Not suitable to freeze or microwave)

Side Note:
Thawing Your Turkey
Allow time for thawing a frozen turkey. A 5 kg turkey will take about 3 days to thaw in the refrigerator. Place it on a tray in its original packaging or covered with plastic wrap

Checking if the Turkey is Cooked
Test it by inserting a skewer sideways into the thickest part of the thigh, then remove and press flesh to release the juices. If the juices runs clear, then the turkey is cooked.
Or, you can use a meat thermometer into the thickest part of the thigh without touching the bone. It should reach 90C

You can cook the stuffing separately
Make it as per the recipe but increasing the eggs to 2 eggs. Shape into a 28cm log on an oven tray lined with baking paper. Once the turkey is cooked, increase the oven temperature to 200C (180C fan-forced). Cook, uncovered for about 20 minutes or until well browned and crisp.

Carving Your Turkey
1. Remove kitchen string. Cut through the skin between the breast and the leg and push the leg away from the breast to make room to carve

2. Begin carving slices off the breast, starting at the top of the breastbone and slicing at an angle away from the centre of the bird. Cave as much as your family needs

3. Separate drumsticks from the thigh by cutting through the knuckle at the point of the bend.

4. Make a vertical cut above the wing through the body and remove. Repeat these steps for the other side of the turkey.

Cooking Times for Turkey Sizes
2kg to 3kg – 1 hour 30 mins to 2 hours 15 mins
3.1kg to 4kg – 2 hours 15 mins to 2 hours 45 mins
4.1kg to 5kg – 2 hours 45 mins to 3 hours 30 mins
5.1kg to 6kg – 3 hours 30 mins to 4 hours 15 mins
6.1kg to 7kg – 4 hours 30 mins to 5 hours 30 mins

Impressions

Following the recipe to a T, it works out wonderfully. The meat of the turkey comes out so buttery smooth and just cooked to perfection. It can be very easy to overcook turkey. I find it you stick with those meat thermometer recommended temperatures like at 90C it can be a tad dry. I find that you can have great tasting turkey at around 77C but should be at least 74C for health and safety reasons.

The stuffing is the best stuffing I’ve ever had, and the parsley and pine nuts play a big part in that. It truly is a wonderful recipe. I’ve never tried the gravy to be honest, as I like to eat turkey with just a bit of tabasco sauce but I think most gravies taste similar so never bothered with it. The recipe is also very easy to follow and the hardest part is basically making sure the turkey is cooked right so once you got that down, cooking turkey will become a breeze.

Pocha Korean Restaurant – Vancouver Series

December 13, 2013 Posted in Food Reviews, Korean, Restaurant Reviews, VancouverLeave a comment

We actually stumbled upon Pocha Restaurant as we initially wanted to dine at the Thai restaurant next door but being such a petite space, it was unfortunately full. Luckily enough we looked next door and saw this Korean restaurant opened. From the outside, Pocha didn’t really seem open. It was very dark inside, and no signs it was open. Somehow being desperate for some place to dine we walked in and found this very interesting restaurant. There is a long walkway with each side having this little covered/tent-like dining spaces. It looked like you were in some sort of food market and these were the outside tents to eat in, but somewhat private.

The menu was slightly on the pricer side of things, and we didn’t really know what to order. We ended up ordering meal combo, choosing from the four dishes (you can select two). We ordered the spicy pork bulgogi (pictured above). Lovely flavours, subtle spiciness and a tad sweet marinated pork cooked with onions and carrots. Although, it was on the oilier side of things. It was very tasty.

The other beef dish was also nicely cooked, and again with onions and carrots. Meat just cooked right but I preferred if they used less sugar on the sauce/marinade. Not too exciting but it’s still satisfying.

The tofu soup was very light in flavour or seasoning but with the more robust flavours from the two meat dishes I think it complements each other well.

It also comes with a salad that is dressed with a vinaigrette. Very strong dressing and with the lettuce in large chunks, it was more difficult to eat. I would have liked the Korean/Japanese sesame seed dressing that is creamier and light brown in colour.

Impressions

Overall, I didn’t mind Pocha Restaurant. It’s not the best Korean food I’ve tried but not the worst. The quaint dining atmosphere is certainly a plus, along with the food. Good service too on that quiet Tuesday night.

Pocha Restaurant

1221 Thurlow St
Vancouver BC V6E

Don-Udon

December 6, 2013 Posted in Box Hill, Food Reviews, Japanese, Korean, Restaurant Reviews1 Comment

Don-Udon recently opened in Box Hill and joins the other Korean restaurants now established in Box Hill along. I’m guessing there is a sizeable Korean community here as there are also many grocery stores around too. Unlike the Box Hill Korean BBQ, Don-Udon doesn’t offer BBQ but they have plans to do hot pot in the winter months.

Currently they offer a great selection of Korean and even a few Japanese dishes ranging from Udon noodle soup, Stir Fried Udon dishes, Ramen, Korean and Japanese rice dishes and even a few sizzling and clay pot dishes for something a bit different.

We ordered the Bibim Bap in Stone Pot that is served scolding hot. It comes with beef, vegetables and fried egg with Korean chilli paste on rice. The stone pot retains heat remarkably well so if you’re ordering, it’s best to not touch the bowl. I love clay pot/stone pot dishes as the rice cooks and turns into this crunchy delight. All the ingredients here are fresh and especially tasty with the slightly sweet beef. A really nice, light dish.

Don-Udon also offers soups in clay pot. I think Korean soups with rice are one of my favourite type of dishes. I could really have warm, spicy soup with rice all day, everyday. The soup here is a Seafood Silken Tofu Soup (Spicy) with mixed seafood, vegetables and of course silken tofu. I loved the flavour of this soup, it’s spicy enough if you consume all of the soup and it’s basically like this gradual hotness that lingers throughout the meal. Very satisfying. The seafood here are basically a couple of small (very) prawns but the tofu is the main protein here. Although the soup is a tad oily, I loved the soup all the same.

The Donkatsu Udon is your typical Japanese dish with crispy deep fried pork, with a clear stock soup. Subtle flavours from the soup and maybe a bit of Togarashi just adds a bit of spice to give it a bit more seasoning. A pleasant dish that even betters Ajisen Ramen in Box Hill.

Impressions

Don-Udon is my go-to Korean eatery in Box Hill. Flavours hit the mark, friendly staff and all for a decent (the standard) price. It’s just a bit of a shame that this restaurant isn’t more frequented by customers. It’s slightly out of the way, a few minutes walk from the main shopping hub in Box Hill but close by to the tram stop and the many Computer Gaming places. I’d say it’s definitely worth the small effort to visit.

Don-Udon

951 Whitehorse Road
Box Hill VIC 3128

Opens for Lunch and Dinner

A La Bouffe Bar & Bistro

November 29, 2013 Posted in European, Food Reviews, French, Restaurant Reviews, South YarraLeave a comment

A La Bouffe on Toorak Rd, South Yarra is one of the many French restaurants around these parts of town. I was trying to pick a good one for a special occasion and was deciding between France Soir and A La Bouffe but saw a string of negative comments surrounding France Soir lately. Not particularly due to the food itself but the service being subpar. With A La Bouffe also offering a Lunch Specials menu where you can order two courses (a pick of Entrees, Mains and Desserts) for $27 or $35 with a glass of wine and coffee it seemed too good to pass up.

A La Bouffe is a small, stylish restaurant that feels cosy yet sophisticated. Their menu is extensive and although the lunch specials menu opts for a smaller selection from their menu, it offers a diverse range of meals to cater to all.

Feeling a bit lucky we ordered the Soup Of The Day (Soupe Du Jour), on the Sunday that we dined on they served an Asparagus Soup. Creamy, but more so subtle taste of asparagus that lingers on the tongue. A pleasant soup, and with a sprinkling of black pepper it makes it pop. The asparagus pieces still have some bite to them which adds texture. Some may prefer it to have a bit more salt seasoning on it, but I find that sometimes withholding salt makes for a very nice starter.

The Huîtres de Coffin Bay aka 3 Natural Oysters from Coffin Bay was fresh, and tasted like the sea. What appears to be a vinaigrette of some sort or a balsamic vinegar in the little cup isn’t something I’ve tried with oysters before. Interesting taste with it but probably wouldn’t do that again.

The Saumon De Tasmanie or otherwise known as Oven Baked Salmon with Crispy Potatoes & Pesto Vinaigrette was a lovely main course. I adore Pesto, it’s a fantastic marinade, flavouring, sauce etc because it’s just so fresh and having it with salmon always goes down a treat. The slight downside to the dish was I found the salmon to be a bit overdone, it was cooked all the way through. I definitely prefer my salmon to be a bit undercooked so the inside can slowly cook whilst you’re eating and then it won’t taste as dry. On the bright side, the salmon skin was extra crispy which was lovely. A fresh dish that was unfortunately let down by the salmon.

A La Bouffe’s Hachis Parmentier (French Sheppard Pie) comes out straight from the oven, steaming hot with a side of salad. I couldn’t quite tell what’s the difference from an English Sheppard’s Pie or any other countries version. The fluffiness of the mash potatoes was certainly the highlight, along with the cheesy top. The mince meat deep inside was flavourful, maybe a tad under salted (a bit of pepper would be great too). Very filling I must say.

The waiter recommended the Poulet Basquaise which is basically chicken cooked in a tomato, capsicum and garlic sauce served with a side of pesto mash. The tomato based soup was fantastic, packed full of flavour that worked so well with the chicken. I could really have that sauce on anything it was so good. Again, unfortunately it has a big downside, the chicken was definitely overcooked. I know sometimes restaurants like to be safer than sorry and especially with poultry but I don’t remember a time when I’ve ordered a piece of chicken that had been so dry. Luckily they were generous with the sauce as it was definitely needed to complement the chicken but it really shouldn’t happen in a place like this.

The pesto mash was stunning. Creamy, buttery and that pesto flavour just exploding in your mouth. A mash that I would like to find a recipe of because it was cooked to perfection.

For dessert we ordered the Crème Brûlée A L’orange & Cointreau. Translation, Crème Brûlée with orange and Cointreau that is torched on your table for that extra effect. For $15, it’s asking for a lot but it feels worth its price. The custard base is so silky smooth and creamy with the hint of orange flavour and the nice crunchy sugar topping gives it a nice crunch. One of the best Crème Brûlée’s I’ve tried but that’s not really saying much as I haven’t ordered that many before!

Impressions

A La Bouffe’s dishes are tasty and might be worth it’s price for the lunch specials. Points are knocked off for the overcooked salmon and chicken. I could overlook one overcooked dish but two were definitely way over which was a bit disappointing. I’d like to say we dined on an off day as many diners have had better experiences that we have had but I really don’t know. The flavours of the dishes are highlights for me. Would I dine again? It’s a maybe for now.

A La Bouffe Bar & Bistro (Menu)
268 Toorak Rd
South Yarra VIC 3141

Don Buri Ya – Vancouver Series

November 22, 2013 Posted in Food Reviews, Japanese, Restaurant Reviews, VancouverLeave a comment

Don Buri Ya on Robson Street, Vancouver is what I’d call Japanese Fast Food. Quick and easy meals, that taste great too. Dishes can be ordered in varying degrees of size, ranging from rice dishes to noodles as well as snacks/appetisers such as Takoyaki.

The Minced Beef with Tofu is similar to the Chinese Mabo Tofu, very similar to be frank. I never realised Japanese cuisine also had a similar dish but what do I know. Nothing spectacular with this dish, just tasty Mabo tofu on Rice with a slight hint of chilli.

Their Teriyaki Chicken Noodle soup is nice on a cold day, well, like most soups are anyway. Packed full of flavour with perfectly cooked chicken. It’s a great tasting dish.

Their Yakisoba is gargantuan, I believe I ordered a medium, and it definitely can serve two quite easily. I wasn’t fond of this dish to be honest, it lacks any kick. It feels like eating a soya sauce stir fried dish.

Being a big fan of Takoyaki, these little balls lack the crispiness are are also unfortunately too full of the flour mixture and only the tiniest octopus pieces can be found. The mayonnaise and Takoyaki sauce (similar to Okonomi sauce) are tasty though. It’s just a disappointment these were mostly soft and basically very average.

Impressions

Whilst my review of the dishes may seem a bit harsh, I still believe for a quick and easy meal it’s still worth a try. Not the greatest Japanese food I’ve tried but definitely nowhere near disastrous.

Don Buri Ya
1329 Robson St
Vancouver BC V6E

ohdenny

Category: Food

Shophouse Kitchen

Mamasita

Fettuccine with Parsley Pesto and Walnuts

Red Cup Cafe

By Korea Richmond

Roast Turkey with Bacon, Pine-Nut and Herb Stuffing

Pocha Korean Restaurant – Vancouver Series

Don-Udon

A La Bouffe Bar & Bistro

Don Buri Ya – Vancouver Series