Follow Me Foodie to National Peanut Butter Day!

It’s Everything and Anything Peanut Butter!

What? Are you serious? There’s a National Peanut Butter Day? Um, you mean you didn’t know? Just kidding! I actually just discovered the news yesterday, since yesterday was National Pie Day. What? Don’t tell me you didn’t know it was National Pie Day!? (*Ahem* Sh*t Foodies Say) But yes, yesterday was National Pie Day and today is National Peanut Butter Day, and tomorrow is what I thought was Wednesday… but now that I think, I think it’s National Pretzel Day. Oh no, sorry, that’s actually April 26. Geez, how could I mess that one up! Forgive me.

So how am I celebrating National Peanut Butter Day? Well actually how is anybody celebrating National Peanut Butter Day? I feel like it’s banned from almost every school nowadays. It’s funny because in China peanut allergies are extremely rare. Everything is cooked in peanut oil and peanuts are so common that people are likely immune to the allergy there. It’s almost like how Japanese women still eat raw fish when they’re pregnant and French women still each unpasteurized cheese. Anyways there are your “anti-peanutters” and then there are your peanut butter lovers! This post caters to the latter.

Personally, I’m not particularly crazy about peanut butter although I do like it! I eat it, I buy it and I order stuff with it, but I’m not a “must find the best peanut butter cookie ever” person… oh my gosh… *insert clip art for light bulb here*… I must find the best peanut butter cookie ever! Okay, so I’d still be up for the challenge and I think I’m just obsessed with food in general. It could be an obsessive compulsive thing, but that’s what makes this Follow Me Foodie! So here we go!

Note: These aren’t necessarily “the best”, but they’re good enough to remember and I’d gladly purchase them all over again!

Follow Me Foodie to Everything and Anything Peanut Butter!

Monkey Butter

Oh gosh. If you don’t like peanut butter, you will now! It’s homemade gourmet peanut butter that started in Vancouver by two sisters Kathleen and Gillian Gook. It’s a home business and you can only order online or through e-mail at the moment.

I discovered Monkey Butter at the One of a Kind Show in Vancouver over the holidays. I ended up sampling their six flavours: White Chocolate Raspberry peanut butter, Dark Chocolate Cherry peanut butter, White Chocolate Pretzel peanut butter, Dark Chocolate Banana peanut butter, Salted Caramel peanut butter and Maple Bacon peanut butter and ended up buying them all.

Personally my favourites were the White Chocolate Pretzel peanut butter which actually has little bits of crispy pretzels in it, the Salted Caramel peanut butter which is as good as it sounds, and the Maple Bacon peanut butter which has little bits of bacon in it. All of them have a great salty and sweet balance and they’re good enough to say goodbye to jam. Actually I didn’t even need the bread… a spoon was enough.

Follow Me Foodie Tasty Twist: Try heating some up and pouring it over ice cream.

Peanut Butter Hedgehog

The Peanut Butter Hedgehog cake ($7 slice, Whole cake $34-39) from Giovane Cafe + Bakery + Deli is pretty much what peanut butter and chocolate dreams are made of. This is Giovane’s most popular cake and it’s a Reece’s Pieces Peanut Butter Cup in gourmet cake form. It’s super thick, rich, creamy, moussey and indulgent cake. It’s almost a one biter, but it’s possibly one of the best peanut butter and chocolate bites you’ll ever have.

The Peanut Butter Sandwich

So I mentioned that peanut butter cookie search in my introduction, and not that I’ve started it, but this Peanut Butter Sandwich would be a serious contender! Butter Bakery is responsible for this over sized traditional peanut butter cookie that tastes “just like Grandma’s”. (If you think your grandma’s peanut butter cookie can compete, I’d like to meet her). “It’s two big soft peanut butter cookies with a creamy peanut butter filling… for serious peanut butter lovers” $2.75. They offer it in chocolate as well.

Follow Me Foodie Tasty Twist: I actually buy both, twist it like an Oreo and then swap the cookies so I have half chocolate and half peanut butter. Warm it up and eat it with banana ice cream or vanilla ice cream

Peanut Polvoron

I recently professed my love for Polvoron. They’re Filipino shortbread cookies made from toasted flour, milk, butter, and sugar cooked and then molded. The most famous ones are the house made ones from Goldilocks. Although Pinipig (Crispy Rice) Polovrons are my favourite, the peanut kind is also great! They taste like peanut butter shortbread cookies, but drier, softer, nuttier and much creamier.

PB&J Bon Bons

Deep fried peanut butter anyone? PB&J Bon Bons is a heavy dessert I had the pleasure on trying at Local 360 in Seattle. They’re super indulgent and more than one was enough for me. Thank goodness it was served with a shot glass of milk because I felt like Mr. Ed the talking horse. They’re good if I stop at one.

Peanut Butter Crunch Bar

This Peanut Butter Crunch Bar is actually from Cactus Club Cafe. It’s one of my favourite desserts and it used to be served with sour cream ice cream when they first introduced the Rob Feenie menu. It’s now served with traditional vanilla ice cream which saddens me, but it’s still good of course. C’mon people! Try something new!

Follow Me Foodie Tasty Twist: I go ahead and sprinkle a little table salt in the caramel. It’s that salted caramel and chocolate combination and of course fleur de sel is ideal, but I take what I can get. Use only a little bit because table salt is saltier and sharper than fleur de sel.

Chicken Karekare

Bet you weren’t expecting this? Chicken Karekare is a traditional Filipino dish and it tastes like a melted peanut butter stew. It’s chicken and vegetables in a rich and creamy peanut sauce and the one above is from Kumare Restaurant.

Peanut Butter

I had to save this one for last because it’s the best peanut butter dessert I’ve had to date. This peanut butter masterpiece was from Redd in Napa Valley, California. It was a milk chocolate gianduja bar, peanut honeycomb parfait milkshake, and chocolate hazelnut mousse on a bed of candied roasted peanuts sprinkled with a touch of fleur de sel. OMG. I’m jealous of myself right now! It’s been almost 2 years and I still remember it like yesterday.

Follow Me Foodie to Polvoron Cookies!

That has been me for the last few weeks, except replace the chocolate chip cookies with Polvorons.

If I can’t kick the addiction, I’m going to be selfish and drag you all down with me… unless you’re diabetic, in which case relish in the descriptions and pictures. Actually, I wouldn’t consider this being selfish because I’m about to introduce you to one of the Cookie God’s greatest gifts. If you already know about them, then you already get it.

The first step is to admit it. I am addicted to Polvoron cookies. These cookies are not anything new, but perhaps a cookie that not everyone is familiar with. It is originally a Spanish shortbread cookie that has been adapted by Latin American countries and the Philippines. It’s pretty much a Spanish influenced shortbread cookie made with toasted flour, milk, butter, and sugar that is cooked and moulded into a cookie.

I was first introduced to Polvoron a couple years ago. My friend brought me one from Goldilocks in Vancouver, which is a famous Filipino bakery (or as many Filipino’s would call a bakeshop) from the Philippines. If you’ve never been to a Filipino bakery, you’re in for a treat.

I fell in love at first bite. I literally took one bite and a couple chews of Pinipig Polvoron before I stopped and my eyeballs nearly fell out of their sockets. No, not because I almost choked, but because they were so amazingly delicious. Yes, it’s just a cookie, but it’s a very unique type of shortbread with an unexpected texture. I haven’t had one in a while, but this Christmas she brought them for me again and my love was rekindled.

Polvorons are one of the best shortbread cookies I’ve ever had to date. Another amazing shortbread cookie is the Gorgonzola & Pistachio shortbread cookies from Coach House Shortbread Company in Toronto, which I also discovered over the holidays.

Freshly baked Polvorons at Goldilocks ready for packaging.

You can find imported Polvoron at specialty Filipino stores and sometimes at T&T Supermarket. However the one and only place you should really get them are at Goldilocks. It’s the only place I know that’s making them in house and the Filipino community generally considers them as “the best polvoron”. They’re also relatively easy to make yourself and require few ingredients too. If you’ve never had one before I suggest trying a bought one first so you have an idea of what it should taste like.

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: FMF Must Try!

**Polvoron - 6/6 FMF Must Try!

• Similar to the English Shortbread; a mixture of toasted flour, milk, butter, and sugar cooked and then molded; available in the Plain and flavored variety ( with Cashew, Pinipig-rice crispy, Ube, Chocolate honey almond, and Peanut); name is derived from “pulbos” in Tagalog to denote a powdery candy.
• $10.50 for Assorted package of 12 or $.90 each
• If you like these, you should also try the Japanese Okinawa Matcha Shortbread from Cake-Ya and the Chinese/Macau style Almond Cakes/Cookies which are made with mung bean flour and are more almond based than sugar based. Try the Koi Kei brand from T&T Supermarket.

**Plain Polvoron - 6/6 FMF Must Try!

• $10.50 for Assorted package of 12 or $.90 each
• You should start with the original.
• It’s like biting into the most delicious sandcastle.
• They’re a bit drier, richer and heavier than an English shortbread cookie, but not in a buttery way, although there’s still a good amount of melted butter.
• It’s a super creamy shortbread cookie and it’s not gritty, but quite soft, powdery and crumbly and it just melts in your mouth.
• It’s definitely more sugary and nutty (from the toasted flour) than buttery in flavour and it’s sweet, but not hurt your teeth sweet.
• It’s a much finer and drier crumb compared to an English shortbread cookie due to the dry milk powder used.
• It’s dusted with sugar and it looks sweeter than it is and there’s also a bit of vanilla extract for flavour.
• I wish they used all butter to make them, but Goldilocks does use shortening as well. I also wish they used pure vanilla extract, but they’re good enough for me to overlook and I take what I can get, and so far Goldilocks is all I can get.

**Pinipig Polvoron – This is my favourite kind and a must must try flavour. It’s the only flavour that has a crispy texture due to the little bits of rice crispies in it. It’s like the lovechild of a shortbread and a rice crispy square.

Ube (Taro) Polvoron – This is my second favourite. I’ve only recently tried it, but if you like taro bubble teas (powdered, not fresh), you’ll love this.

Peanut Polvoron – This one is almost like a peanut butter shortbread. There weren’t actually any noticeable peanuts in it, but perhaps a few peanut crumbs.

Cashew Polvoron - This one had some tiny cashew crumbs in it, but there were no actual whole cashews to bite into.

M&M Polvoron - This is new and it’s just the plain Polvoron with smashed up bits of M&M chocolate candies.

Chocolate Honey Almond Polvoron – It’s not really chocolatey, but more malted in flavour. There are also little crunchy bits of almonds in it and the nuts are more noticeable in size than they are in the cashew and peanut polvorons. It’s not particularly sweeter than the others and the honey isn’t that obvious, but it’s still good.

Follow Me Foodie Tasty Twists for Polvoron Cookies!

Crumble Polvorons and sprinkle it on top of yogurt or ice cream. 

Make Polvoron ice cream sandwiches.

Slice bananas, dip them in melted peanut butter and roll them in Polvoron cookie crumbs. Eat them as is or frozen.

Blend Polvoron up with milk and vanilla ice cream for Polvoron Milkshakes.

Spread some Nutella on a Polvoron cookie and sprinkle with fleur de sel. 

Other Goldilocks recommendations: Pandesiosa (Loaf of soft sweet bread topped with a sugar glaze), Ensaymada (Sweet brioche topped with melted butter and grated cheese and sugar after baking), Mamon (French Sponge Cake)

I decided to try the Aling Conching Polvorons just for comparisons sake.

Aling Conching Polvoron with Purple Yam & Rice Crispies - 3.5/6 (Good-Very good)

• Polvoron with Purple Yam & Rice Crispies 10 for $2.59
• I found these at 71 Food Store - 8710 Granville Street, Vancouver, BC which is a little hole in the wall convenience store with Filipino products.
• Aling Conching Polvoron are imported from the Philippines.
• They’re still an edible sweet delicious cookie, but just not as good quality as Goldilocks’ Polvorons overall.
• They’re smaller than Goldilocks’ Polvorons, and a bit sweeter and softer with a finer more powdery crumb.
• Although not as good, they are a lot more affordable and they do the job for a quick fix.

Restaurant: Phnom Penh – Post 3
Cuisine: Vietnamese/Cambodian
Last visited: December 28, 2011
Location: Vancouver, BC (Chinatown)
Address: 244 E Georgia Street
Train: Main Skytrain
Price Range: $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: FMF Must Try!

Food: 5 (6 for the famous items)
Service: 3 (Is what it is, but it’s fast)
Ambiance: 2
Overall: 5
Additional comments:

• Family owned
• Vietnamese & Cambodian fusion
• Some Chinese dishes
• Extensive menu
• English/Chinese/Vietnamese menu
• Busy at all hours/line-ups
• Local/tourist favourite
• Famous for chicken wings
• Hole in the wall
• Quick/Casual
• Moderately priced
• Award winning restaurant
• Dine In/Take Out
• Reservations for 8+
• Mon-Thurs 10am – 9pm
• Fri-Sun 10am – 10pm

**Recommendations: Most famous: Phnom Penh Deep Fried Chicken Wings/Squid/Prawns, Marinated Butter Beef, Filet Beef Luc Lac on Rice with Egg (ask to get the rice replaced with fried rice) and Mango Moo Shake! People also like the Phnom Penh Two Kinds of Noodle, Steamed Rice Rolls, Phnom Penh Hot & Sour Soup and Trieu Chau Fried Oyster Cake.

Kicking off the New Year with something most of us already know and love! I’ve already blogged about it twice (see here and here), but it’s a place that never gets old. It’s Vancouver’s most beloved hole in the wall serving Vietnamese-Cambodian cuisine. If you haven’t tried it yet, you’re either out of the loop or severely deprived. I actually named it as one of the dives Guy Fieri missed when he came to Vancouver to film Food Network’s Diners, Drive Ins, and Dives – see here.

Over the holidays I brought almost every out of towner here, either upon request because they’ve tried it, or my suggestion if they haven’t. I get the same orgasmic response every time and it never fails to disappoint. However part of the reason is because I never venture too far away from the signature menu items. I’ve tried some of their not so popular items, and they’re either okay or better elsewhere, so it’s only a guaranteed experience if you know what to order.

It doesn’t matter what time you come, along with your guaranteed experience will be your guaranteed line up. As a local, it’s one of the few places I’ll wait 20 minutes for. They recently had renovations, but you can’t even tell, and to be honest if they ever renovated to a “nice restaurant” with new tables and chairs etc., it just wouldn’t be the same.

If you’re a table for 2-3 it’s likely you’ll have to share a big round communal table, so it’s really not a place for socializing. Mind you, I suggest coming with a group of at least 3-4 because the portions are pretty big and you can’t miss any of the “must try” items. It’s really only famous for a handful of items, but those handful of items have become iconic to the restaurant and in Vancouver.

On the table:
**Phnom Penh Deep Fried Chicken Wing - 6/6 (FMF Must Try!)

• 1/2 order (4 wings) $7.95 Full order (8 wings) $12.50
• This is the claim to fame.
• They’re not “just chicken wings”. So far, nobody has made better ones than these and the dipping sauce is really what makes it.
• I actually prefer the deep fried squid or prawns, which are made the same way as the chicken wings, but it’s all about personal preference.

• They’re lightly battered, crispy, juicy and seasoned with rock salt, white pepper, a little sugar and what I think is MSG.
• They’re salty, peppery, very slightly sweet form the sugar or MSG. (MSG is actually sweet and salty, not just salty.)
• They come with lots of sauteed garlic and green onions too. I wish it had some deep fried crispy garlic as well.
• They’re very garlicky and it’s like a Greek meal after you finish. Pah!
• If you like chicken wings I’d also recommend Wo Fung Dessert House for their famous chicken wings – see here.

• This is what makes all the difference. The dipping sauce for the chicken wings. It makes it that much more addicting.
• It’s basically lemon juice with white and black pepper. It’s not spicy but white pepper is always so aromatic and with the lemon it’s an intense combo.
• It’s super tangy and the citrus brightens up the wings and helps cut through the grease.
• The combination of salt, lemon, garlic and pepper is undeniably delicious and flavourful!
• Eating meat dipped in white pepper and lemon/lime juice is something some Vietnamese people will do at home, especially with beef. The lemon pepper sauce is actually a condiment used for many dishes, like hot sauce, so the idea isn’t necessarily that new.

**Marinated Butter Beef - 6/6 (FMF Must Try!)

• Thin sliced specially prepared (medium rare) beef on a bed of brown garlic, cilantro, served with our special sauce $12.85
• I love this dish and it’s my favourite thing here. It’s a must every time I come.
• This dish does not exist in Vietnam, so it is unique to the restaurant. It is a take on Phnom Penh’s Bo Tai Chanh though! (Thanks to @wisemonkeysblog!)
• It’s like the Vietnamese version of beef carpaccio or Japanese beef tataki.
• It’s super tender like the texture of butter, and it’s almost raw slices of beef. The slices are a bit thicker, but they don’t require much chewing.
• It’s quite a large plate and I can eat it alone, but I do recommend ordering it with rice to soak up the sauce or the sauce can be a bit overwhelming, salty and tangy.

• The tender beef is intensely covered with nutty crispy garlic, perhaps some ginger and loads of fresh cilantro. It’s almost like a cilantro raw beef garlic salad.
• It’s a super aromatic and saucy dish and I love the texture of soft raw beef, crunchy fresh cilantro, nutty garlic chips and the savoury tangy soy based vinaigrette.
• The special sauce is a very sharp and bold vinaigrette and they just pour it onto the beef and let it absorb.
• I think it’s made with soy sauce, fish sauce, and lemon juice with perhaps some sugar. It’s definitely predominantly tangy and salty though.
• I could drink the sauce, although I’d be coughing from the acid and dying of thirst afterward.

**Filet Beef Luc Lac on Rice with Egg - 5/6 (Excellent)

• $9.50
• Another famous Phnom Penh phenomenon. It’s their most popular rice dish and it’s Vietnamese comfort food.
• I’ve ordered it once at another Vietnamese restaurant before so I don’t have much to compare it to, although this one was much better than the one I had.
• Don’t even think about ordering the version without the egg… unless you’re allergic.
• It’s a traditional Vietnamese beef stir fry dish and it actually tastes really Chinese to me.
• There’s a popular Chinese dish called “Minced Beef with Raw Egg on Rice” and it’s very similar and I actually like them equally. It also reminds me of a sauteed version of Korean Bulgogi beef.
• The beef is generously coated with a thick sauce and it’s savoury, sweet and nutty from sesame oil.
• The beef is tender and has probably been marinating for a long time, and they give you a lot of slices.

• From what I could taste I think the sauce is soy sauce with Oyster sauce, sesame oil, fish sauce, garlic and maybe some honey or sugar. It’s not sticky, but it’s almost creamy and very flavourful.
• It is very good, but I’m pretty used to this flavour so it wasn’t anything spectacular for me. It’s simply well marinated, savoury and sweet, tender beef stir fry.
• You have to break the egg yolk into the beef. It’s the traditional way any Asian person would eat it.
• The raw egg yolk just blends in with the meat and it adds a richness and creaminess to the overall dish. It’s like a”natural sauce” and I only wish the fried egg was even more raw.
• For the Chinese version they literally crack a raw egg on top of the minced meat before serving it. The heat of the meat is supposed to “cook” the egg, but it doesn’t… and no one cares. It’s delicious.

**Filet Beef Luc Lac on Rice with Egg (With Fried Rice upgrade) – 6/6 (FMF Must Try!)

• $9.50 + $3 (Fried rice upgrade) $12.50
• If you think the Filet Beef Luc Lac on Rice with Egg is excellent, try upgrading the rice to fried rice and it’s trés excellent!
• The dish as a whole is 6/6.
• The fried rice is their “Trieu Chau fried rice” with finely chopped Chinese sausages, carrots, egg and green onion.
• The rice is fried really well here and it’s not clumpy, dry or wet. It’s moist and full of ingredients and I got that earthy smoky “wok aroma”.
• The Chinese sausages are a bit chewy and sweet like jerky so they make for great flavour and it’s also sauteed with some soy sauce or fish sauce.

Phnom Penh Hot & Sour Soup with Prawn – 3.5/6 (Good-Very Good)

• Small $12.25 Large $24.50
• This is a Vietnamese-Cambodian style of Hot & Sour Soup, and I prefer the Chinese or Szechuan kind which is almost incomparable.
• This is popular in Southern Vietnam and Cambodia and it’s the most popular soup at Phnom Penh.
• It’s a huge pot served boiling hot.
• The broth is lighter and more clear than most Chinese versions and it has more acidity to it too.
• It’s savoury from the fish sauce, sweet from some sugar, and sour from the lemon/lime/tamarind (?), acidic from some tomato stock and it has a good kick of chili spice.
• It had chunks of tomatoes, taro stems, pineapples, some peeled shrimp, bean sprouts, basil leaves, onions, cilantro and dried/fried brown garlic so it was full of ingredients.
• The soup had depth, great flavour and balance, but I couldn’t taste the prawns infused in it. I liked it, but it’s not something I’d have to order again.

Trieu Chau Steamed Dumplings - 3.5/6 (Good-Very Good)

• Clear dumpling stuffed with Jicama nut & pork $8.25
• They take 15-20 minutes to make. They were huge and each one is a 2-3 biter.
• I usually order these at dim sum (aka Chiu Chow Fun Guo), but for a non dim sum restaurant these are pretty good. I still prefer dim sum ones, but the style of these are different.
• It is served with a tangy malted vinegar for dipping and topped with cilantro and dried/fried brown garlic.
• They’re made fresh upon order and I’ve had several versions of these before, including Trieu Chau ones, but never with these ingredients.

• The skins are the chewy clear glutinous rice flour skins you see on prawn dumplings, but these were thicker.
• They are stuffed with jicama, ground pork, Shiitake mushrooms, Chinese sausage, baby shrimps, I think some dried shrimps, and the most unusual was the hard boiled eggs. Everything else is quite standard, but the hard boiled eggs are different.
• Each one had a 1/4 of a hard boiled egg, and I liked it, but I just wished it was mixed up with the mixture so it wasn’t so random.
• The outside is soft and chewy and the inside is crunchy and meaty with tons of ingredients, but without the dipping sauce they are on the bland side.
• Texturally I liked them, but here are a few other versions of them that I prefer: 5 Spice Swatow Style Dumpling with more of a gravy, Steamed Diced Pork & Vegetable Dumpling “Chiu Chow Fun Guo”, and Steamed Pork Dumplings with Peanuts.

Phnom Penh Dry Rice Noodle (No broth) - 3.5/6 (Good-Very good)

• Rice noodles with seafood, pork, ground pork, dried shrimp, and special sauces, served with bean sprouts (soup on the side upon request) $6
• This is pretty good and enjoyable, but also not that special.
• It could have been better if the meat wasn’t so dry too. The pork slices were really hard to chew, and since it was a dry noodle dish, it didn’t help.
• The only liquid is some dark soy sauce and I think they add a little oil so it’s not so dry.
• The noodles are just the standard Vietnamese rice noodles they serve in pho. Here, they are served luke warm and they’re nice and chewy.
• I liked the freshness of the cilantro with the addition of steamed bean sprouts which were served on the side.
• The heat just brings out the nuttiness of the fried garlic which I wish had been crispy. I could have used some more salty dried shrimp as well.
• The “special sauces” it’s served with is the standard Vietnamese spring roll dipping sauce (Nuoc Cham) and a chili bean paste. Mixed in with the noodles it’s all sweet, tangy, spicy and savoury especially with the already added soy sauce.

Pork Soup - 2.5/6 (Okay-Good)

• This is their signature soup that comes as a side. It’s usually served with a pork bone in it, but they probably ran out since it was late in the evening.
• It tastes like chicken soup to me and it was light, but flavourful, and I didn’t find it anything special.

Phnom Penh Special Jumbo Rice B (with Fried Rice upgrade) – 4/6 (Very good)

• BBQ Lemon grass pork chop, shredded pork, ham and egg on rice $10.50 + $3 (Fried rice upgrade) $13.50
• This is definitely shareable and well worth it.
• It comes with a side of orange Nuoc Cham vinaigrette which you pour over top and mix everything together.
• It comes with a few slices of Vietnamese ham, a fried egg, a generous amount of pork chops, a dry fried pork rind (which tasted like vermicelli noodles) with chopped Vietnamese ham and browned garlic, and a salad.
• The garlicky pork rinds kind of tasted like something you would use to fill vermicelli noodle spring rolls with.
• They seem like they’re coated in bread crumbs, which are dried/fried brown garlic flakes, so it has that crumbly texture and they’re not crispy and intentionally not saucy.
• The pork is tender and juicy, but I could have used more lemongrass on the rub.
• It has a nice sweet glaze on them and the quality of the meat is a bit higher than a lot of Vietnamese places. It isn’t just all gelatinous fat or wimpy chewy pork cutlets.
• I enjoyed the variety in the dish and you get some of everything.

Beef Fillet Anchois - 4/6 (Very good)

• Very rare beef specially prepared with smashed fillets of Anchovies, fresh lemon juice, sliced lettuce, green peppers & onions $16.50
• I was hoping this was going to be a Butter Beef 2.0. I was hoping it was an undiscovered item just waiting to be ordered.
• I did enjoy it, but I wouldn’t want an entire plate. This is good for groups of 4. It’s a very crunchy and a refreshing salad.
• And you thought the Butter Beef was rare!!? Take a look at this one! It’s almost still bleeding! There’s a lot of super rare and pretty much raw beef pieces tossed throughout this salad. It’s almost like ceviche. They’re incredibly tender and each piece only took a few chews. It doesn’t taste fatty or tendonous.
• The beef fillets are so pounded and tenderized. It’s probably marinated overnight in anchovy lemon juice as well as maybe some ginger that comes unnoticed.
• Each piece was incredibly flavourful with juicy tangy savoury marinade, however it was to the point of loosing that natural beef flavour. For that one reason, it’s not really for hardcore carnivores who love meaty flavours. I still enjoyed it though. I’m not a major carnivore nor am I vegetarian.
• The salad itself reminded me of Subway sandwich toppings. I wanted way more herbs in it, like mint, cilantro and basil etc.
• It was generously dressed with a very tangy and sweet lemon vinaigrette that’s slightly spicy. The sharp dressing is required to “cook” and kill all the germs in that beef! I couldn’t see or really taste any anchovies, but it’s in the marinade giving it sharp savoury flavour.
• All the veggies were also tenderized with the vinaigrette so the onions weren’t spicy, but the sauce kind of has a slight kick.

Green Papaya Salad – 3/6 (Good)

• $14.50
• This is a huge papaya salad, but I prefer the Thai papaya salads.
• Usually this is an appetizer, but with the added prawns and beef it would be considered a main.
• It comes with lots of shrimp, freshly shredded crunchy green papaya, mint leaves, some shredded carrots, toasted peanuts, crumbled beef jerky, and chilies.
• It’s a very refreshing and crunchy salad with lots of different textures.
• The papaya is green papaya so it’s not your typical orangey yellow one. It’s tart, not sweet and almost like crunchy daikon.
• It’s sweet from the sugar, tart and citrusy from the papaya and vinaigrette, savoury with the beef and very aromatic overall.
• It comes with a side of orange Nuoc Cham vinaigrette which just brings everything together and gives it more salty, sweet and sour flavours.

Vietnamese Crepe or Bánh Xèo - 3/6 (Good)

• Crisp bean pancake wrapped with bean-sprout, shrimp, ground pork, pan-fried to perfection $12.95
• This takes a while to prepare. It’s actually a French inspired Vietnamese dish popular in Saigon.
• I had the honour of trying a homemade one from a good friend. I won’t compare them, but I learned that traditionally the crepe is used as the filling for lettuce wraps. You fill romaine leaves with the crepe and top it off with a variety of fresh herbs. It’s then wrapped and rolled and dipped into Nuoc Cham (Vietnamese spring roll dipping sauce) before eating. It’s so much better that way!
• This crepe was MASSIVE. It’s actually pretty good, but just very bland and I do wish they would serve it authentically. There’s not many places making this though.
• It was a super crispy thin crepe and similar to a chip. It was almost deep fried and pretty oily.
• It’s nice and crunchy and the batter has some sliced garlic pieces, chives and frozen baby shrimp cooked into it. Fresh prawns would obviously be better, but I understand.
• It’s yellow from Tumeric, but it’s still bland.

• It was well stuffed, but I wish the variety of stuffing was more spread out. It was almost like clumps of toppings rather than an incorporated mixture.
• There was a lot of steamed bean sprouts, which is actually quite standard for this crepe. But since these were previously steamed they tasted a bit watery and lost their flavour. It didn’t help since everything else was already bland.
• It’s also stuffed with bland ground pork, and some yellow starchy bits that tasted like hard boiled duck egg yolks, but not salty. They were almost like coarse lentils and they were bland as well.
• The orange stuff is the shrimp and it was the only decently salty part. I wanted way more of it. It was a combination of dried and cooked shrimp and it had the texture and slight taste of sweet pumpkin, salty shrimp flavour followed by a slightly spicy note. It sounds gross, but I liked it. It’s a bit mushy and bitty.
• Eaten together it’s all crispy, crunchy and almost like a salad filled with bean like starchy textures.
• Texture was interesting, but it was very bland without the orange Nuoc Cham vinaigrette dipping sauce they served on the side. It also needed more fresh herbs.

**Mango Moo Shake – 6/6 (FMF Must Try!)

• $4.25 (Mango flavour is seasonal)
• It’s found in the “desserts” section and it’s almost like a bubble tea, but better.
• The Moo Shakes aren’t as well known, but people who know about them will always order them. They’re amazing.
• It’s not a milkshake, but there is a tiny bit of milk in it. It tastes like it’s made with fresh mango sorbet and it’s like a frozen mango slushy.
• It’s very naturally sweet with a little bit of added sugar syrup and it’s made with 100% real mangoes! They’re probably frozen but you can tell it’s real.
• It’s like a frozen fresh fruit puree of mango and it’s super thick and better than any fresh fruit mango bubble tea type drink I’ve tried to date.

Lychee Moo Shake – 5/6 (Excellent)

• $4.25
• I’m assuming the lychee is canned because they have it available all year.
• It’s full of lychee flavour and again it’s better than most bubble tea places making lychee bubble tea.
• It’s thick, refreshing and blended with ice like a slushy. There could be a splash of milk too.
• I find it a bit sweet, and I still prefer the mango, but I still liked this.

Assorted Handmade Chocolates – not from Phnom Penh, but it was dessert after dinner.

At the THOROUGHBRED – A Day at the Races

2011 Follow Me Foodie Favourites & Yearblog

Happy New Year! Welcome to my Follow Me Foodie Favourites & Best of 2011! This is a recap and yearbook/yearblog of the BEST Follow Me Foodie (FMF) Food and FMF Foodie Moments in 2011.

I wrote a Follow Me Foodie Favourites & Best of 2010, so I decided to do another one this year. I don’t even know where to start. It’s been a crazy year, and I’m so grateful for everything that has happened with this blog. I’ve loved every minute of it (even the parts where it hurt to laugh because I was so full) and I’m so happy to have shared these delicious moments with you. Thank you for following me foodie and cheers to another year of gastronomic indulgence!

NOTE: IT’S NOT NECESSARILY “THE BEST“, BECAUSE FOOD IS PERSONAL AND I CAN ONLY DISCOVER SO MUCH IN A YEAR. THESE ARE JUST SOME WORTH MENTIONING IN MY BOOKS… OR BLOG? BLOG. IT’S MORE OF A 2011 RECAP/SUMMARY. ALL EXPERIENCES ARE FROM 2011 ONLY.

Top 15 Most Memorable/BEST Restaurant DESSERTS in Vancouver:

Miku Restaurant – Blueberry-Lavender Coconut Cream Tart

Of course I had to have a dessert category! I probably eat as many desserts as I do savoury courses. I had better luck finding great desserts in the city this year than last. Sweeten up your day with these!
Listed in no particular order. Based on the menu item, not the restaurant.

1. Giovane Cafe + Bar – Sugar Bun, Peanut Butter Hedgehog

2. Miku Restaurant – Blueberry-Lavender Coconut Cream Tart

3. Fratelli Bakery- Saint Honoré Cake

4. Kitchening with Carly – Almond Macaron with Rosemary Salted Caramel and Vanilla Cream

5. Chef Kev Cookies & Chocolate – Gluten Free Marzipan Ginger Cookies

6. TacoFino Cantina – Chocolate Diablo Cookie

7. Savary Island Pie Company – Lemon Buttermilk Pie

8. Be ‘wiched Cafe – Triple Cream Cheese Citrus Bar

9. Faubourg – Lemon Tart

10. Café Régalade – Monaco Torte

11. Cioppino’s Mediterranean Grill – Olive Oil

12. ManCakes Bakery – Breakfast ManCake, Buffalo Wing ManCake

13. Gorilla Food – Avocado Pie

14. Seasonal 56 – Squash Ice Cream and Ginger Cookie Sandwich

15. Thomas Haas – Stollen

See “Follow Me Foodie Best of 2010 Desserts” here.

See the full “Follow Me Foodie Best of 2011″ here.

Miku Restaurant – Aburi Salmon Oshi Sushi

2011 Follow Me Foodie Favourites & Yearblog

Happy New Year! Welcome to my Follow Me Foodie Favourites & Best of 2011! This is a recap and yearbook/yearblog of the BEST Follow Me Foodie (FMF) Food and FMF Foodie Moments in 2011.

I wrote a Follow Me Foodie Favourites & Best of 2010, so I decided to do another one this year. I don’t even know where to start. It’s been a crazy year, and I’m so grateful for everything that has happened with this blog. I’ve loved every minute of it (even the parts where it hurt to laugh because I was so full) and I’m so happy to have shared these delicious moments with you. Thank you for following me foodie and cheers to another year of gastronomic indulgence!

NOTE: IT’S NOT NECESSARILY “THE BEST“, BECAUSE FOOD IS PERSONAL AND I CAN ONLY DISCOVER SO MUCH IN A YEAR. THESE ARE JUST SOME WORTH MENTIONING IN MY BOOKS… OR BLOG? BLOG. IT’S MORE OF A 2011 RECAP/SUMMARY. ALL EXPERIENCES ARE FROM 2011 ONLY.

Top 20 BEST ASIAN/FUSION Restaurant Dishes & Food in Vancouver:

Suika – Beef Short Rib

Being in Vancouver, we’re spoiled by great Asian/Asian Fusion cuisine, so I decided to make it a separate category. Vancouver dominates and excels when it comes to Asian/Asian fusion cuisine.

Listed in no particular order. Based on the menu item, not the restaurant.

1. Suika – Beef Short Rib

2. Aki Japanese Restaurant – Black Cod (Sable Fish)

3. Pho Tam – House Special Pho

4. Wing Kee – Fresh Steamed Scallops with Vermicelli and Garlic

5. Dan Japanese – Tuna Chili Sashimi

6. Wang’s Beef Noodle House – Beef Brisket Noodle

7. Kirin Seafood Restaurant – Black Cod Braised with Squash and Roasted Pork Belly

8. Jade Seafood Restaurant – Steamed Mushroom Dumpling

9. Rainflower Restaurant – Pan Fried Tiger Prawns with Basil

10. Tokyo Joe’s Sushi Factory – Volcano Roll

11. Empire Chinese Cuisine – Alaskan King Crab Dinner – 4 ways

12. Red Star Seafood – Dungeness Crab with Wild Rice

13. Motomachi Shokudo – Bamboo-Charcoal Dark Miso Ramen

14. Tokachi Japanese – Tuna Gomaae

15. Empire Chinese Cuisine – Deep Fried Alaskan King Crab Knuckles

16. Ichiro Japanese – Dragon Roll

17. Delicious Cuisine – Deep Fried Shrimp with Salted Egg Yolk

18. Hapa Izakaya (Kistilano) – Salmon Shooter

19. Suhang Restaurant – Steamed Soup Buns with Pork Filling (XLB)

20. Jade Seafood Restaurant – Jade Smoked Grandpa Chicken

Honorary Mentions from 2010 list: Miku Restaurant – Aburi Salmon Oshi Sushi, Top Gun J & C Restaurant – Baked BBQ Pork Bun, Hakkaido Ramen Santouka – Toroniku Shio Ramen

See “Follow Me Foodie Best of 2010 Asian/Fusion Dishes” here.

See the full “Follow Me Foodie Best of 2011″ here.

Making Croissants at Bouchon in Las Vegas

2011 Follow Me Foodie Favourites & Yearblog

Happy New Year! Welcome to my Follow Me Foodie Favourites & Best of 2011! This is a recap and yearbook/yearblog of the BEST Follow Me Foodie (FMF) Food and FMF Foodie Moments in 2011.

I wrote a Follow Me Foodie Favourites & Best of 2010, so I decided to do another one this year. I don’t even know where to start. It’s been a crazy year, and I’m so grateful for everything that has happened with this blog. I’ve loved every minute of it (even the parts where it hurt to laugh because I was so full) and I’m so happy to have shared these delicious moments with you. Thank you for following me foodie and cheers to another year of gastronomic indulgence!

NOTE: IT’S NOT NECESSARILY “THE BEST“, BECAUSE FOOD IS PERSONAL AND I CAN ONLY DISCOVER SO MUCH IN A YEAR. THESE ARE JUST SOME WORTH MENTIONING IN MY BOOKS… OR BLOG? BLOG. IT’S MORE OF A 2011 RECAP/SUMMARY. ALL EXPERIENCES ARE FROM 2011 ONLY.

Top 25 Most Memorable/BEST Dishes Internationally:

At the 5th day of the opening for the first ever Ladurée in the United States in New York

Jamaican Blue Mountain Coffee on Blue Mountain, Jamaica

Food is undeniably a focus when I’m traveling. This year I was grateful to take Follow Me Foodie to Bowen Island, Seattle, Las Vegas, New York, Portland, Los Angeles, Montreal, Quebec City and Jamaica.  Here are some of my best international indulgences this year. So Follow Me Foodie to some of my favourite foods and restaurants abroad with just one click!

Listed in no particular order. Based on the menu item, not the restaurant.

1. Pine State Biscuits – The Reggie Deluxe Biscuit Sandwich – Portland, Oregon

2. Pambiche – Masitas – Portland, Oregon

3. Local 360 – Fried Chicken – Seattle, Washington

4. Beecher’s Handmade Cheese Cafe – World’s Best” Mac & Cheese – Seattle, Washington

5. Nove Italiano - Shrimp Francaise – Las Vegas, Nevada

6. Bouchon – Truite Grenobloise – Las Vegas, Nevada

7. Traif – Crispy Pork Belly – Brooklyn, New York

8. The Spotted Pig – Gnudi – Manhattan, New York

9. Katz Deli – Pastrami Sandwich on Rye – Manhattan, New York

10. Jean-Georges – Manhattan, New York

11. BonChon Chicken – BonChon Chicken Wings – Manhattan, New York

12. Peasant – Cannolichi, Suckling Pig (Porchetta) – Manhattan, New York

13. Boqueria – Croquetas Cremosas – Manhattan, New York

14. Blue Hill – Chilled Corn Soup, Berkshire Pig - Manhattan, New York

15. Scotchies – Jerk Chicken – Ocho Rios, Jamaica

16. Blue Mountain Coffee – Blue Mountain, Jamaica

17. Schwartz’s – Smoked Meat Sandwich – Montreal, Quebec

18. Le St-Urbain – Coffee Glazed Sweetbread – Montreal, Quebec

19. Van Horne – Melon Canari (Canary Melon) – Montreal, Quebec

20. Le Bremner – Kimchi Snow Crab, Lobster Toast Au Gratin – Montreal, Quebec

21. Café Clocher Penché – Duck Confit – Quebec City, Quebec

22. Laurie Raphaël – Apple Crumble, Carrot Cake – Quebec City, Quebec

23. La Traite – Wendake, Quebec

24. Au Goût d’Autrefois (Dining at the Duck Farm), Quebec

25. North End Caffe – Kahlua Pig Egg Rolls – Los Angeles, California

Estrella’s Montreal Smoked Meat – Montreal Smoked Meat Sandwich

2011 Follow Me Foodie Favourites & Yearblog

Happy New Year! Welcome to my Follow Me Foodie Favourites & Best of 2011! This is a recap and yearbook/yearblog of the BEST Follow Me Foodie (FMF) Food and FMF Foodie Moments in 2011.

I wrote a Follow Me Foodie Favourites & Best of 2010, so I decided to do another one this year. I don’t even know where to start. It’s been a crazy year, and I’m so grateful for everything that has happened with this blog. I’ve loved every minute of it (even the parts where it hurt to laugh because I was so full) and I’m so happy to have shared these delicious moments with you. Thank you for following me foodie and cheers to another year of gastronomic indulgence!

NOTE: IT’S NOT NECESSARILY “THE BEST“, BECAUSE FOOD IS PERSONAL AND I CAN ONLY DISCOVER SO MUCH IN A YEAR. THESE ARE JUST SOME WORTH MENTIONING IN MY BOOKS… OR BLOG? BLOG. IT’S MORE OF A 2011 RECAP/SUMMARY. ALL EXPERIENCES ARE FROM 2011 ONLY.

Top 10 BEST Sandwiches/Burgers in Vancouver!

Finch’s Tea & Coffee House – Pear, Blue Brie, Prosciutto Baguette

Sandwiches, burgers, pizzas and food carts dominated the Vancouver food scene last year and this. The following sandwiches and burgers are limited to the ones I tried this year, so they’re not necessarily “the best”, but definitely worth mentioning and trying!

Listed in no particular order. Based on the menu item, not the restaurant.

1. Savary Island Pie Company – Grilled Chicken and Fresh Basil Sandwich

2. Belle’s on Thirty Two Restaurant – Lambwich

3. La Brasserie – Brass Chicken Sandwich

4. Hubbub Sandwiches – Pork Sandwich

5. Finch’s Tea & Coffee House – Pear, Blue Brie, Prosciutto Baguette

6. Coma Food Truck – Kalbi Burger

7. TacoFino Cantina – Pork Gringa

8. Meat & Bread – Porchetta Sandwich

9. Estrella’s Montreal Smoked Meat – Montreal Smoked Meat Sandwich

10. The Oakwood Canadian Bistro – Burger

See the full “Follow Me Foodie Best of 2011″ here.

At the Canadian Red Cross “Red Carpet Soiree” at Blue Water Cafe + Raw Bar

2011 Follow Me Foodie Favourites & Yearblog

Happy New Year! Welcome to my Follow Me Foodie Favourites & Best of 2011! This is a recap and yearbook/yearblog of the BEST Follow Me Foodie (FMF) Food and FMF Foodie Moments in 2011.

I wrote a Follow Me Foodie Favourites & Best of 2010, so I decided to do another one this year. I don’t even know where to start. It’s been a crazy year, and I’m so grateful for everything that has happened with this blog. I’ve loved every minute of it (even the parts where it hurt to laugh because I was so full) and I’m so happy to have shared these delicious moments with you. Thank you for following me foodie and cheers to another year of gastronomic indulgence!

NOTE: IT’S NOT NECESSARILY “THE BEST“, BECAUSE FOOD IS PERSONAL AND I CAN ONLY DISCOVER SO MUCH IN A YEAR. THESE ARE JUST SOME WORTH MENTIONING IN MY BOOKS… OR BLOG? BLOG. IT’S MORE OF A 2011 RECAP/SUMMARY. ALL EXPERIENCES ARE FROM 2011 ONLY.

Top 20 Most Memorable/BEST Restaurant SAVOURY Dishes & Food in Vancouver!

Cobre Nuevo Latino – Maple Chipotle Tamarind Glazed Wild Boar Belly

The list is limited to what I tried this year. Again, not necessarily “the best”, but very memorable.
Listed in no particular order. Based on the menu item, not the restaurant.

1. Be ‘Wiched Cafe – Chain Gang Chili, Apple Pie Stuffed French Toast

2. La Belle Auberge – Seared Foie Gras with Apple Tart Tatin, Pork Belly Spring Roll

3. Café Régalade – Braised Short Ribs in Pepper Sauce

4. Pair Bistro – PAIR Signature Oysters

5. El Barrio Restaurante – Tostada Carnitas

6. Mis Trucos – Sezmu Beef Flatiron Steak

7. C Restaurant – Parsley Veloute, Northern Divine Caviar

8. Cioppino’s Mediterranean Grill – Pappardelle

9. L’Abattoir – Poached Egg

10. Cobre Nuevo Latino – Maple Chipotle Tamarind Glazed Wild Boar Belly

11. La Quercia – Stinging Nettle Risotto for 2, Gnocchi

12. Hog Shack Cook House – Burnt Ends

13. Hawksworth Restaurant – Confit Pork Shoulder, Yellowfin Tuna Carpaccio

14. Anatolia’s Gate – Iskender Kabob

15. Market by Jean-Georges – French Toast, Sweet Pea Soup

16. The Well – Pulled Pork Eggs Benedict

17. The Apron – Side Stripe Prawn (Change of chefs)

18. EBO Restaurant – Albacore Tuna

19. Mochikas Peruvian Cafe - Chupe de Mariscos

20. Nicli Anitca Pizzeria – Margherita Pizza

Follow Me Foodie, OpenRoad Lexus & Nature’s Path Donation to the Vancouver Food Bank

2011 Follow Me Foodie Favourites & Yearblog

Happy New Year! Welcome to my Follow Me Foodie Favourites & Best of 2011! This is a recap and yearbook/yearblog of the BEST Follow Me Foodie (FMF) Food and FMF Foodie Moments in 2011.

I wrote a Follow Me Foodie Favourites & Best of 2010, so I decided to do another one this year. I don’t even know where to start. It’s been a crazy year, and I’m so grateful for everything that has happened with this blog. I’ve loved every minute of it (even the parts where it hurt to laugh because I was so full) and I’m so happy to have shared these delicious moments with you. Thank you for following me foodie and cheers to another year of gastronomic indulgence!

Note: It’s not necessarily “the BEST“, because food is personal and I can only discover so much in a year. These are just some worth mentioning in my books… or blog? Blog. It’s more of a 2011 recap/summary. All experiences are from 2011 only.

Listed in no particular order. Based on the menu item, not the restaurant.

Top 20 Most Memorable/BEST Restaurant SAVOURY Dishes & Food in Vancouver:

At the Canadian Red Cross “Red Carpet Soiree” at Blue Water Cafe + Raw Bar

The list is limited to what I tried this year. Again, not necessarily “the best”, but very memorable.
Listed in no particular order. Based on the menu item, not the restaurant.

1. Be ‘Wiched Cafe – Chain Gang Chili, Apple Pie Stuffed French Toast

2. La Belle Auberge – Seared Foie Gras with Apple Tart Tatin, Pork Belly Spring Roll

3. Café Régalade – Braised Short Ribs in Pepper Sauce

4. Pair Bistro – PAIR Signature Oysters

5. El Barrio Restaurante – Tostada Carnitas

6. Mis Trucos – Sezmu Beef Flatiron Steak

7. C Restaurant – Parsley Veloute, Northern Divine Caviar

8. Cioppino’s Mediterranean Grill – Pappardelle

9. L’Abattoir – Poached Egg

10. Cobre Nuevo Latino – Maple Chipotle Tamarind Glazed Wild Boar Belly

11. La Quercia – Stinging Nettle Risotto for 2, Gnocchi

12. Hog Shack Cook House – Burnt Ends

13. Hawksworth Restaurant – Confit Pork Shoulder, Yellowfin Tuna Carpaccio

14. Anatolia’s Gate – Iskender Kabob

15. Market by Jean-Georges – French Toast, Sweet Pea Soup

16. The Well – Pulled Pork Eggs Benedict

17. The Apron – Side Stripe Prawn (Change of chefs)

18. EBO Restaurant – Albacore Tuna

19. Mochikas Peruvian Cafe - Chupe de Mariscos

20. Nicli Anitca Pizzeria – Margherita Pizza

Top 20 BEST ASIAN/FUSION Restaurant Dishes & Food in Vancouver:

Suika – Beef Short Rib

Being in Vancouver, we’re spoiled by great Asian/Asian Fusion cuisine, so I decided to make it a separate category. Some of these are easily better than the list above.

Listed in no particular order. Based on the menu item, not the restaurant.

1. Suika – Beef Short Rib

2. Aki Japanese Restaurant – Black Cod (Sable Fish)

3. Pho Tam – House Special Pho

4. Wing Kee – Fresh Steamed Scallops with Vermicelli and Garlic

5. Dan Japanese – Tuna Chili Sashimi

6. Wang’s Beef Noodle House – Beef Brisket Noodle

7. Kirin Seafood Restaurant – Black Cod Braised with Squash and Roasted Pork Belly

8. Jade Seafood Restaurant – Steamed Mushroom Dumpling

9. Rainflower Restaurant – Pan Fried Tiger Prawns with Basil

10. Tokyo Joe’s Sushi Factory – Volcano Roll

11. Empire Chinese Cuisine – Alaskan King Crab Dinner – 4 ways

12. Red Star Seafood – Dungeness Crab with Wild Rice

13. Motomachi Shokudo – Bamboo-Charcoal Dark Miso Ramen

14. Tokachi Japanese – Tuna Gomaae

15. Empire Chinese Cuisine – Deep Fried Alaskan King Crab Knuckles

16. Ichiro Japanese – Dragon Roll

17. Delicious Cuisine – Deep Fried Shrimp with Salted Egg Yolk

18. Hapa Izakaya (Kistilano) – Salmon Shooter

19. Suhang Restaurant – Steamed Soup Buns with Pork Filling (XLB)

20. Jade Seafood Restaurant – Jade Smoked Grandpa Chicken

Honorary Mentions from 2010 list: Miku Restaurant – Aburi Salmon Oshi Sushi, Top Gun J & C Restaurant – Baked BBQ Pork Bun, Hakkaido Ramen Santouka – Toroniku Shio Ramen

Top 10 BEST Sandwiches/Burgers in Vancouver:

Finch’s Tea & Coffee House – Pear, Blue Brie, Prosciutto Baguette

Sandwiches, burgers, pizzas and food carts dominated the Vancouver food scene last year and this. The following sandwiches and burgers are limited to the ones I tried this year, so they’re not necessarily “the best”, but definitely worth mentioning and trying!
Listed in no particular order. Based on the menu item, not the restaurant.

1. Savary Island Pie Company – Grilled Chicken and Fresh Basil Sandwich

2. Belle’s on Thirty Two Restaurant – Lambwich

3. La Brasserie – Brass Chicken Sandwich

4. Hubbub Sandwiches – Pork Sandwich

5. Finch’s Tea & Coffee House – Pear, Blue Brie, Prosciutto Baguette

6. Coma Food Truck – Kalbi Burger

7. TacoFino Cantina – Pork Gringa

8. Meat & Bread – Porchetta Sandwich

9. Estrella’s Montreal Smoked Meat – Montreal Smoked Meat Sandwich

10. The Oakwood Canadian Bistro – Burger

Top 15 Most Memorable/BEST Restaurant DESSERTS in Vancouver:

At the THOROUGHBRED – A Day at the Races

Of course I had to have a dessert category! I probably eat as many desserts as I do savoury courses. I had better luck finding great desserts in the city this year than last. Sweeten up your day with these!
Listed in no particular order. Based on the menu item, not the restaurant.

1. Giovane Cafe + Bar – Sugar Bun, Peanut Butter Hedgehog

2. Miku Restaurant – Blueberry-Lavender Coconut Cream Tart

3. Fratelli Bakery- Saint Honoré Cake

4. Kitchening with Carly – Almond Macaron with Rosemary Salted Caramel and Vanilla Cream

5. Chef Kev Cookies & Chocolate – Gluten Free Marzipan Ginger Cookies

6. TacoFino Cantina – Chocolate Diablo Cookie

7. Savary Island Pie Company – Lemon Buttermilk Pie

8. Be ‘wiched Cafe – Triple Cream Cheese Citrus Bar

9. Faubourg – Lemon Tart

10. Café Régalade – Monaco Torte

11. Cioppino’s Mediterranean Grill – Olive Oil

12. ManCakes Bakery – Breakfast ManCake, Buffalo Wing ManCake

13. Gorilla Food – Avocado Pie

14. Seasonal 56 – Squash Ice Cream and Ginger Cookie Sandwich

15. Thomas Haas – Stollen

Top 25 Most Memorable/BEST Dishes Internationally:

Making Croissants at Bouchon in Las Vegas

At the 5th day of the opening for the first ever Ladurée in the United States in New York

Jamaican Blue Mountain Coffee on Blue Mountain, Jamaica

Food is undeniably a focus when I’m traveling. This year I was grateful to take Follow Me Foodie to Bowen Island, Seattle, Las Vegas, New York, Portland, Los Angeles, Montreal, Quebec City and Jamaica.  Here are some of my best international indulgences this year. So Follow Me Foodie to some of my favourite foods and restaurants abroad with just one click!
Listed in no particular order. Based on the menu item, not the restaurant.

1. Pine State Biscuits – The Reggie Deluxe Biscuit Sandwich – Portland, Oregon

2. Pambiche – Masitas – Portland, Oregon

3. Local 360 – Fried Chicken – Seattle, Washington

4. Beecher’s Handmade Cheese Cafe – World’s Best” Mac & Cheese – Seattle, Washington

5. Nove Italiano - Shrimp Francaise – Las Vegas, Nevada

6. Bouchon – Truite Grenobloise – Las Vegas, Nevada

7. Traif – Crispy Pork Belly – Brooklyn, New York

8. The Spotted Pig – Gnudi – Manhattan, New York

9. Katz Deli – Pastrami Sandwich on Rye – Manhattan, New York

10. Jean-Georges – Manhattan, New York

11. BonChon Chicken – BonChon Chicken Wings – Manhattan, New York

12. Peasant – Cannolichi, Suckling Pig (Porchetta) – Manhattan, New York

13. Boqueria – Croquetas Cremosas – Manhattan, New York

14. Blue Hill – Chilled Corn Soup, Berkshire Pig - Manhattan, New York

15. Scotchies – Jerk Chicken – Ocho Rios, Jamaica

16. Blue Mountain Coffee – Blue Mountain, Jamaica

17. Schwartz’s – Smoked Meat Sandwich – Montreal, Quebec

18. Le St-Urbain – Coffee Glazed Sweetbread – Montreal, Quebec

19. Van Horne – Melon Canari (Canary Melon) – Montreal, Quebec

20. Le Bremner – Kimchi Snow Crab, Lobster Toast Au Gratin – Montreal, Quebec

21. Café Clocher Penché – Duck Confit – Quebec City, Quebec

22. Laurie Raphaël – Apple Crumble, Carrot Cake – Quebec City, Quebec

23. La Traite – Wendake, Quebec

24. Au Goût d’Autrefois (Dining at the Duck Farm), Quebec

25. North End Caffe – Kahlua Pig Egg Rolls – Los Angeles, California

Follow Me Foodie’s Adventures/Moments/Series of 2011:

Canada’s 2011 Bocuse d’Or Chef Ryan Stone’s Culinary Creations

With the grand prize winner of Food Network Canada’s Recipe to Riches, Glo (Luscious Lemon Pudding Sweet Pies & Puddings)

1. Follow Me Foodie on Food Network Canada’s Recipe to Riches (Recap)

2. Follow Me Foodie’s 1st Webisode at The YEW Restaurant & Bar at The Four Seasons Hotel

3. 2011 Bocuse d’Or Chef’s Culinary Challenge & Tasting Event

4. Follow Me Foodie on News 1130 AM Foodie Friday

5. Follow Me Foodie to an Epic Summer BBQ

6. The Beauty of an Egg… YOLK!

7. The Asian Noodle Series (Top 20)

8. The Pork Belly, Bacon & Fatty Meat Series!

9. Follow Me Foodie to Van Houtte Coffee Bootcamp in Old Montreal!

10. 10 Things to Look for When Dining Vietnamese

11. Follow Me Foodie to the Stollen Smackdown!

12. Vancouver’s 1st Foodie Feast

13. Follow Me Foodie’s 5 Star Food Blog Award

Restaurant: Blue Hill
Cuisine: French/American/Fine Dining/Local
Last visited: September 12, 2011
Location: Manhattan, NY (Greenwich Village)
Address: 75 Washington Place
Nearby subway stops: W 4th Street
Price Range: $50+

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5.5-6
Service: 5
Ambiance: 5
Overall: 5.5
Additional comments:

• Farm inspired fine dining
• Local ingredients/Seasonal menus
• Family owned
• 2 locations
• Elegant/Sophisticated
• Executive Chef/Co-Owner Dan Barber
• 1 Michelin Star
• Top 10 Best Lists
• Multiple award winning
• Hidden gem/Local favourite
• Wine list
• Reservations highly recommended
• Monday thru Saturday, 5:30 pm – 11:00 pm
• Sunday, 5:30 pm – 10:00 pm

**Recommendations: Try to visit the Blue Hill Stone Barns location. Reservations must be made months in advance. Chilled Corn Soup, Berkshire Pig, Stone Barns “Freedom Ranger” Chicken, or the Farmer’s Feast (Tasting Menu).

It’s fine dining in New York, but away from New York. It would have been even more so if I made reservations at their other location in Stone Barns. Blue Hill has 2 locations in New York, one in Manhattan and one 30 miles north of New York City in Stone Barns. It’s an all year working farm, education centre and on site restaurant which features no formal menu, but a list of 100 seasonal farm ingredients to choose from. I still plan to visit it one day because the experience is completely different from the Blue Hill in Manhattan, but you need to make reservations months in advance.

Blue Hill was another restaurant that didn’t show up on my original Follow Me Foodie to New York itinerary. Once again I got the recommendation from the head chef at Jean-Georges, who had already given me amazing recommendations for Peasant and Dessert Club, ChikaLicious, both of which I loved. Well actually I got the recommendation from him and Jean-Georges’ brother, Phillipe Vongerichten, who had recently celebrated his birthday at Blue Hill at Stone Barns. So, it was quite the recommendation that needed little convincing to take up.

It was my last dinner in New York and I wanted something memorable. I already had 11 days of gastronomical magic, so this was supposed to be the icing on the cake. Blue Hill is a hidden gem that experienced foodie locals know about and tourists have yet to discover. I wanted my trip to end with passionate food, wrapped around a great experience, topped with exceptional service, and garnished with something uniquely New York, and that’s more or less what I got here.

Tucked away on a rather quiet residential area of Manhattan and away from the noise is Blue Hill. It’s a 1 Michelin Star restaurant and it’s not as hyped as many of the other fine dining restaurants in Manhattan, which is kind of part of its charm. (I took this photo at the end of the night, but otherwise the restaurant was fully booked).

Blue Hill was definitely one of my better fine dining experiences globally. However the concept of “farm to table” dining is really nothing new to me being from Vancouver, BC. Even the idea of dining on farmland isn’t particularly foreign, and quite often our local restaurants will have dinners where you can even meet and greet the local farmers and artisans. With Market Mondays at Raincity Grill, Gumboot Dinners at Seasonal 56, and even places like Krause Berry Farms, where you’re actually picking the fruits and vegetables on the farm, I must say we often don’t know how good we have it until it’s taken away. I must mention La Traite and  Au Goût d’Autrefois in Quebec too since those are the best farm to table experiences I’ve had on the East Coast to date.

Of course I appreciate, value and support the philosophy of farm to table and the restaurants embracing it, but it has to mean something when they do it. Almost every restaurant is “farm to table” or “100 Mile Diet” these days and at times it can feel like a whole marketing “thing”. Personally when I dine “farm to table” I like it casual, on big long wooden communal tables, with big portions served family style, and fresh flowers over candlelight… and sometimes outdoors (I say sometimes because I hate bugs and I get cold easily).

Blue Hill in Manhattan was certainly still a rewarding choice, but Blue Hill at Stone Farms is the real experience. I haven’t been there yet myself, but I’ve researched, read and spoke with others about it and already I felt the difference. I think I would have felt the heart and passion of the restaurant at Stone Farms even more, and here I saw and tasted it in the food, but I didn’t absorb it in the ambiance. I probably would have even tasted it more at Stone Farms since the ingredients have less of a distance to travel and are probably picked when ripe. Regardless, in the end it really depends on what you’re looking for and by no means was I disappointed in what I got here.

On the table:

Complimentary Bread & Butter

• These warm mini house made baguettes were so good they almost had me full before the amuse bouche even started.
• They are super crunchy and crusty on the outside and soft, fluffy and chewy inside.
• They weren’t tough to chew and they had great flavour and a bit of salt.
• Even the butter was better. It was freshly churned and it was sharper, saltier, grassier and likely from a grass fed cow.

• The baguettes came with 3 other condiments: whipped lardo with paprika, homemade butter, and dehydrated tomato powder with salt.
• They had me at the bread, but the butter was even better. I was just impressed with the attention and care to detail.
• Whipped lardo with paprika – this was really greasy and it just tastes like pork rinds, but it was too rich for me and I needed more paprika. It was what it was though.
• Homemade butter – This butter was different than the one they served once I sat down. This one was sweeter and almost less sharp, but still grassy.
• Dehydrated tomato powder with salt – It was tangy like sun dried tomato and smoky from paprika and maybe chipotle and the spice lingered. I could eat it by the spoonful and it wouldn’t be salty, so it was light with the salt. I could use it on popcorn and I liked it!

Amuse Bouche – Summer Vegetables

• Romaine, Baby Summer Squash, Baby Cucumber, Heirloom Cherry Tomato, Gooseberry
• Apparently they do this at Blue Hill at Stone Barns too.
• It really set the tone for dinner and it was the perfect amuse bouche to represent the restaurant.
• It might seem crazy to go in detail about each vegetable, but each one was treated differently.
• Romaine – It was a crisp romaine heart seasoned with salt and pepper which had already dissolved, but it was nice.
• Baby Summer Squash – It was crunchy and raw, but also treated.
• Baby Cucumber – It was crunchy, salted and tangy, but not really pickled and there was a mild heat of paprika.
• Heirloom Cherry Tomato – It was juicy, very acidic and also seasoned.
• Gooseberry – It was very sweet and almost like honey and it was great to end with.

Amuse Bouche – Tomato Ricotta & Almond Cheeseburgers

• Cute! The entire meal was very good, but this little amuse bouche was one of my highlights.
• The buns tasted like a moist, ground almond marzipan cake. It was sweet like cornbread, but definitely almond in flavour.
• They were filled with fresh tomato sauce, fluffy, soft and creamy ricotta, and a bit of frisee.
• They were delicious! It was nutty, sweet, salty, tangy and just full of flavour and fresh good quality ingredients.
• Some slivered almonds would have made for great crunch and texture, but I’m not complaining.

Amuse Bouche – Dark Chocolate Glass Brûlée Shell Sandwiches with Paté

• The amuse bouche was gradually getting better and I didn’t even expect anything more after the mini “cheeseburgers”.
• I love paté and I’ve had it in many forms, but this was one of the most memorable!
• Again the sweet and salty was so well played.
• It was fatty, buttery and creamy pork paté and the paté wasn’t particularly the highlight, but the whole thing overall was brilliant.
• The flavours complemented so well with contrasting flavours and textures.
• It was almost like dessert, but almost like a savoury appetizer and I’ve never had anything like it.
• The crisp dark chocolate brûlée was almost like crackling on a suckling pig.
• The chocolate brûlée was sweet initially followed by bitter charcoal flavours. It gave an earthy and smoky tone to the rich salty pork.
• It was the savoury version of an ice cream sandwich ideal for any carnivore.
• If you’ve never tried pork and chocolate it’s delicious. Try chocolate covered bacon strips, cocoa rubbed pork tenderloin or chicken and mole sauce. The idea is already there, but this interpretation was the best I’ve tasted for it.

Amuse Bouche – Chilled Corn Soup – 6/6

• Chanterelle mushrooms, pancetta ($15 a la carte)
• ‘hnakl;dnlgkna OMG. Delicious! Things were just getting better and better and I didn’t even think it was possible.
• I’ve had chilled corn soup before, and we get amazing corn on the West Coast, but this was the best chilled corn soup I’ve ever had.
• It tasted like pure corn juice.
• It was refreshing and clear, not like a creamy chowder, and almost like a watered down smoothie and very slightly starchy.
• It tasted like they had taken the corn right from the backyard and hand squeezed each kernel after cooking it.
• The soup was incredibly sweet and juicy and sweeter than eating corn off the cob. It was naturally sweet too though.
• I could taste a hint of white pepper that was almost unnoticeable and it was absolutely delightful.
• I was drinking this like my last sip of water.
• This was one of the highlights from my whole New York trip and it was an amuse bouche!

String Beans, Peaches and Nectarines – 5/6

• Homemade Lardo, Fennel and Cucumber $18
• I rarely order salads, but this was recommended and at a restaurant emphasizing farm vegetables, it’s usually a sure bet and something to try.
• It was fresh and well dressed with thick and fruity quality olive oil, a minty dill vinaigrette and some balsamic vinegar.
• The salad was incredibly aromatic and herby and the greens were interesting, which is what I look for in a salad at a fine dining restaurant.
• There were various types of snow peas, different kinds of skinny green beans, strong dill and parsley.
• The cucumbers were perfectly cut in rounds and they were super crunchy and pickled with a mild licorice flavour from the fennel or anise.
• The tender and juicy nectarines and peaches were also perfectly char grilled with criss cross marks, but only on one side which I found unusual.
• The only thing is that the fruits were a bit tart so I’m not sure if they were vine ripened, but at last they weren’t mushy.
• The peaches and nectarines were infused with spices like coriander and cumin and the vinaigrette had a lemony tang so it was a nice refresher.
• The lardo was basically the bacon bits, but there weren’t many. I would have loved some nice cubes of pork cheek croutons!
• There were good crunchy textures and summer flavours, and I did like it, but I wanted a bit more to this salad.
• It was very herby and tangy, so perhaps some candied nuts, crumbled goat’s cheese or blue cheese with a touch of wildflower honey would have done it.

Grilled Mackerel – 5/6

• Cherry Tomatoes, Preserved Lemon and Hazelnuts $18
• The presentation was beautiful! The portion was larger than expected too.
• I was ready to get lost in this random yet organized maze of perfectly cut and grilled mackerel.
• The herbs included chervil, parsley, tarragon, and chives and it was another herby appetizer. I liked it being herby though and it enhanced the farm to table theme.
• Mackerel is such a strong tasting fish with a prominent fish flavour, so it always works well with lots of herbs. However, this mackerel wasn’t fishy tasting and it was actually clean and mild in flavour.

• The skin was chargrilled, crispy and almost puffy and the fish was pretty much sashimi rare. It was almost Western style aburi (seared sashimi) and it tasted like ahi tuna.
• I could taste the burnt charcoal that gave the appetizer such an earthy tone. The tangy preserved lemon and acidic burst of cherry tomatoes balanced out that earthiness.
• In between the pieces of fish were dollops of fruity olive oil with crunchy toasted hazelnuts and dressed micro herbs.
• The hazelnuts made for great texture and it was interesting eating them with the mackerel.
• It was almost like a deconstructed interpretation of a pesto, and I loved all the flavours, but it was missing a sweetness again.
• I like to taste salty, tangy, and sweet in my dishes so I just wanted that missing note, but I still loved it.

**Stone Barns “Freedom Ranger” Chicken – 5/6

• Cannellini Beans, Zucchini, Corn and Pancetta $36
• The “Freedom Ranger” chicken is a breed of chicken which started in France and it’s known for its premium taste and quality since it is raised in a free range and slow growth environment. The bird is naturally inclined to go outside.
• I know chicken can be such a sleeper on the menu, but I’m telling you, it’s making a come back! People are making them shine and if you’re served a good quality chicken, it has a ton of flavour.
• This chicken was not just a sous vide chicken, but this was treated a bit differently and it was made interesting.
• The thigh and breast were executed differently.
• The thigh was poached in olive oil and the breast in buttermilk so both were incredibly tender and soft.
• The chicken skin on the thigh was crispy and it kind of reminded me of Chinese style “Crispy Chicken” and it was infused with herbs and I think some thyme because it was a bit fruity, lemony and tangy.
• The breast was poached in buttermilk and it was a bit smaller which is typical of Freedom Ranger chickens.
• The breast was drizzled with a sauce that tasted like a bacon caramel sauce. It was viscous and gelatinous chicken au jus and it was thick, syrupy and well reduced.
• The chicken breast was silky smooth and almost like tofu it was so tender, but the flavour of the thigh was just superior (probably because it was dark meat too).
• It was served with a succotash made with firm cannellini beans, zucchini, squash, mushrooms, sweet pops of corn and crispy salty pancetta served over a creamy bed of velouté, which is my favourite type of sauce.
• Velouté is basically a béchamel like cream and butter sauce and it was silky smooth like velvety rich and creamy pommes puree.
• The succotash was another highlight and I could have eaten 10 bowls of it. They should offer it as a side dish.
• There’s just something about corn, bacon and velouté that will have you at your knees.

**Berkshire Pig - 6/6

• Peaches, Sweet Corn, Tomatoes and Shiitake Mushrooms $36
• This was probably the best version of a Berkshire Pig I’ve had. It was definitely worth it.
• It featured various cuts of the pig and it was almost like an individual serving of a Whole Hog Dinner.
• Being Asian, I’m used to eating all parts of the animal, but I still really enjoyed this dish on a Western level. They did a great job!
• Clockwise from 12 o’clock: Jowl, snout, tenderloin, shoulder
• I’m pretty sure all of it was sous vide again at one point and it was served with a salty and sweet pork jus reduced with some wine.
• It was served with a side of chargrilled sweet corn, peaches, tomatoes and Shiitake mushrooms
• The jowl was my favourite and it tasted like Chinese roasted pork or suckling pig. It was better than the toriniku (pork cheeks) at Ramen Santouka.
• It was creamy, buttery, juicy and almost 70% fat, but the whole thing just melted and it wasn’t gelatinous or chewy at all! I could have spread it on bread like butter.
• The pork skin was crunchy like candy and well caramelized and the meat was silky smooth and it was literally melting oils on the plate.
• It was served on top of a stewed peach salsa which was really tangy and herby and a bit sweet so it was a nice contrast.
• The snout is naturally a bit more gelatinous and sticky so the texture is perhaps more acquired.
• It was a bit too salty and chewy for me, but it was made really well for what it was.
• Personally I prefer the snout all chopped up and in a terrine (see here) or served the Filipino way like in Sisig – see Sizzling Pork Sisig.
• The tenderloin medallions were the most traditional and ordinary, but it was still amazing for being a pork tenderloin.
• It was perfectly cooked with a pinkish middle and it was still tender although not necessarily juicy.
• It was infused with rosemary and garlic flavour and it was the only cut where that flavour was obvious. I’m not sure if anything else was infused with it.
• Last was the shoulder, which tends to be one of my favourite parts due to texture and flavour after it is braised.
• This one was smoky in flavour and a bit resistant and chewy which was unusual. It didn’t seem like shoulder to me.
• It was pretty fatty and well seasoned, but there was no dry rub or anything.
• The side of corn and veggies was simple, fresh and light. It was acidic and herby and a great accompaniment to the more indulgent pork.

White Eggplant Puree – 2/6

•  $8
• This reminded me of baba ganoush (Middle Eastern roasted eggplant dip).
• I love eggplant, but I was really not digging this, but eating it more because it was there.
• It was just unexpected and it seemed more like a dip than a side. It was like a cold creamy mayo spread and I couldn’t eat it alone.
• It was very rich and very heavy on the mayo and was almost all I could taste.
• There was eggplant texture more so than flavour, and it was pureed with what tasted like a lemony yogurt sauce with some mint and parsley.
• It was a bit spicy, but it really didn’t seem like a side and I also thought the eggplant took a back seat.

Raspberries – 5/6

• Passion Fruit Souffle, Lemon Thyme $12
• It was quite small, but I enjoyed it as a summer dessert and it was well executed and representable of the restaurant’s theme.
• I question the passion fruit though, unless they really manage to grow it at Stone Barns or source it locally.
• I prefer a deep and tall souffle over a shallow one, but this was very well made.

• It was a very soft, tender and fluffy cloud of passion fruit souffle, but I could taste more lemon than passion fruit. The thyme I couldn’t taste though.
• The souffle was airy, light and whipped and almost like a lightly baked marshmallow with a very fluid and custard like centre that just melted in your mouth.
• It actually sat on a thin sponge like tart shell which gave it nice contrasting texture, but it wasn’t crispy or crunchy.
• The souffle was placed on top of a tart raspberry coulis, with lots of fresh raspberries, and a vanilla creme l’anglais, which needed more vanilla beans.
• I could taste a hint of liquer, but I’m not sure if it was from the raspberry or the souffle.
• There was a nice tangy and sweet balance and I did love it, but I also wanted a bit more from it.
• It wasn’t necessarily memorable, although I enjoyed it in the moment. I just expected something perhaps a bit more intricate, detailed, or with more components.

Complimentary Chocolates & Candies

• There were caramelized flax seed clusters, chocolate raspberry truffles, and candied hazelnuts.
• The flax seed clusters were something new! They were super crunchy and like kettle corn, but a bit bitter from the flax. It was like chocolatey rice krispies.
• The raspberry truffles were creamy and full of bittersweet chocolate, but the ganache was faint with raspberry flavour.
• The candied hazelnuts were large crunchy candied hazelnuts dusted with cocoa powder. In France they’re known as Grignotine – a snack.
• It was all served on top of cocoa nibs which I could have eaten spoonfuls of and all the chocolate used was great quality.
• I love chocolate, but personally it would be nice if this summer meal ended with some fresh fruits. It would just add to the charm and theme of the “farm to table” restaurant.