Capilano Tea House and Botanical Soda Company is currently having a pop up location at McArthurGlen Designer Outlet until Monday, September 7, 2015. If you miss them during their stay at the outlet, they are planning on opening a permanent shop in Vancouver in the near future.
They serve Indigenous teas and botanical tea sodas, foraged right here in B.C. Operated by a mother-daughter duo from the Squamish Nation. You won’t be disappointed when you taste the delicious sodas made with love, featuring the following flavours – Lavender Ginger, Rose Lemonade, Dandelion Burdock and Hibiscus.
When you get up to the counter, their tea specialists will guide you through the different flavours. You can samples some of their tea as well.
They have a lot of different types of tea, so be prepared.
Elderberry Green Iced Tea on Tap ($) is made with organic Mao Jian Green Tea with Elderberries. I had this tea sweetened with a tad of sugar.
Rose Lemonade Botanical Soda ($4) has rose petals, organic lemon and cane sugar. All of us didn’t like the soda because of the strong rose flavour. It reminded us of the scent of Grandma.
Our friends at Gastrofork purchased some of their loose leaf teas to feature on their segment – Tea Tuesday.
Overall, its a nice place to relax after a shopping trip. Sipping on cold tea and avoiding the Summer heat. I found that the tea I love is mostly traditional Chinese tea since thats what I’ve grown up with. So, I generally stay away from blends of tea with other ingredients that aren’t tea leaves.
We Rate Capilano Tea House and Botanical Soda Company:
Address:
1000-7899 Templeton Station Road,
Richmond
McArthurGlen Designer Outlet is a quick walk from Templeton Station on the Canada Line. At first I didn’t know how easy it would be to get to the outlet. Just follow the signs and you will make it there in 5 minutes or less.
If you are at Vancouver International Airport, is only 1 stop away. Trips between Templeton Station and the Vancouver Airport are free of charge! If you are super bored during a stop over or a connecting flight, you can totally come here for lunch or a shopping trip.
This was the view from the entrance of the station, so make sure you walk in that general direction. I also loved all the planes flying by as it’s very very close to Vancouver International Airport.
The floor even has this painted, so there’s zero chance of getting lost.
You will know where the main parking entrance is at by the bright turquoise roof.
Oh hey, it’s another plane. So many planes pass by every few minutes.
The first main thing you will see if Caffe Artigiano, which serves amazing coffee. Lines are long, so be prepared to wait.
Yes its true, the Coach line is crazy long and filled with crazy people. I don’t even think there was a large discount either.
McArthurGlen Designer Outlet Vancouver Airport is a joint venture between McArthurGlen, Europe’s leading owner, developer and manager of designer outlets, and Vancouver Airport Authority, a community-based, not-for-profit organization that operates Vancouver International Airport. Did you know there are 20 McArthurGlen Designer Outlets in eight countries in Europe?
I went to one of them in Austria a few years ago and the buildings are pretty similar. It gave me a bit of nostalgia because I remember getting my favourite belt from the McArthurGlen Designer Outlet in Austria.
There’s also some awesome pop up food stalls here, but I will cover that in a future blog post.
Nu Chinese Bistro is located on McKim Way inside Cosmo Plaza on the 2nd floor. They were formally known as Nu Shanghainese Bistro, but after a change in ownership the name only slightly changed. The restaurant is quite hard to find and with the group of 11 of us, a majority of us took a while to find the restaurant.
As it is on the 2nd floor, it’s not easily seen on the street either.
The interior is quite nice and spacious. They take reservations for large groups, so it’s perfect for large families to dine here.
They also have private rooms that are slightly dolled up.
So, if you have a special occasion with a large amount of people, they really can accommodate. Just be warned that the service is quite sparse and not very attentive. We always had to nudge them to change our plates and refill our tea and water. Pretty typical with some Chinese restaurants, but lets see whats on their menu.
Sautéed Black Fungus涼拌木耳 is a cold appetizer that we started off with. It was tender, crunchy and had a subtle hint of wasabi taste. It was odd, but I strangely liked it. I was a tad sick this week, so the wasabi cleared my sinuses a little bit.
Traditional Shanghai Smoked Fish老上海熏魚 is another cold appetizer to start off the dinner. Nicely smoked but it was a tad on the dry side. The sweet soy sauce covering each piece went well with it.
Soy-Braised Kaofu Bran with Assorted Mushrooms四喜烤麩 was the third cold appetizer that we had. I always had a strange curiosity about the gluten, which are the porous cubes in this dish. Since it’s so porous, it soaks up the sauce nicely.
Xiao Long Bao南翔小籠包 was the first hot item for the meal. Each bamboo container has 6 dumpling and has a sauce on the side. The dumpling was thin and had ample amount of soup inside. Pretty good.
Clay Pot Wonton Chicken Soup砂鍋竹笙餛飩雞 is a light soup to kick off the larger heavier dishes for the evening. The pea shoots are nice and sweet and I love pea shoots.
The staff will help portion the soup so you get a little bit of everything. ConstantCravings got a little bit extra in her soup in the form of a hair. Ick.
Special Beef Wrap撈餅牛肉卷 comes with 6 pieces. it was good but the wrap itself was a tad dense for my liking.
BC Dungeness Crab with Fried Shanghai Rice Cake BC肉蟹炒年糕 was large and has 2 crabs that make up the dish when we were here. The price varies.
We had our silver shell crackers to break open the hard exo skeleton. The crab took us a long time to crack the shell to get into it’s sweet succulent meat. Quite a messy dish but we did have wet napkins to clean the delicious sauce off our fingers. As for the rice cakes, it was ok, but I would have preferred noodles or rice to accompany this dish.
Stone Pot Braised Pork Belly Shanghainese Style石鍋紅燒肉 was my favourite dish of the evening. The pork belly was nicely braised and full of flavour. There were also knots of tofu in the dish.
Fried Green Beans with Minced Pork幹煸四季豆（攬菜肉鬆）was ok, but I found it to be tad limp and oily.
Braised Tofu with Seafood瓊山海鮮豆腐 was a nice break from the heavy and oily items we ordered. The tofu was very silky.
Xiang Jiang Tea Smoked Duck湘江樟茶鴨 comes with little buns as well. The skin of the dusk was crispy but some pieces of meat were quite dry and use more smokey flavour.
I made a mini sandwich was the meat and the bun.
Beef tenderloin and eggplant with black pepper sauce 黑椒茄子牛柳粒 was good but also quite oily.
Sichuan Style Boiled Fish蜀香水煮魚 is a typical item I enjoy in restaurants as I love spicy. This particular dish was spicy but enjoyable since it doesn’t scald your tongue with heat for a long time.
The fish was flakey and tender.
Zhenjiang Style Ribs鎮江骨 was good, tender and had a yummy sauce.
Eight Jewel Sweet Rice八寶飯 was quite bright in colour with the different ingredients in it. Inside the rice, you can find red bean paste. I didn’t particularly like this dessert.
Overall, their menu selection is quite large and diverse, but I didn’t find a lot of items that I particularly loved or stood out. The braised pork belly was great but thats because I love pork belly in any shape or form.
Since they are still new, they have some kinks to work out from their dishes and service.
Foodology Disclaimer: I was invited by ChineseBites to dine at Nu Chinese Bistro and my meal was comped. All thoughts are my own.
Hakkasan Bistro Cafe is located in a very obscure area in East Richmond close to Ikea and the International Summer Night Market. They are a family-run establishment opened in 2007 by a mother and her two daughters. Renowned for their tasting menus, Hakkasan aspired to refine and elevate the Chinese dining experience. After 6 rewarding years, Hakkasan underwent a big renovation in 2013 and recently relaunched with the re-opening of what is a now a trendy bistro cafe that offers a new diverse menu selection in addition to tasting menus.
I wouldn’t have thought this restaurant would be located here. There’s nothing but warehouses and furniture stores nearby. Since there is no other food alternatives close by, they do draw a crowd during lunch from the stores around it. They even have grab-n-go meals for those in a rush. A taste of home without cooking anything.
I came here to dinner with the Chinesebites crew to indulge on a customized tasting menu for us. You can find these items on their regular menu.
They can cater to large groups and smaller groups. It’s always good to make a reservation since you never know if they will be very busy or not.
Honey Roasted Pork Cheeks were so good! The sweet honey sauce enrobes the tender and fatty pork cheeks. This is probably one of my favourite places to get pork cheeks now.
Chef’s Signature Whole Coconut Pork and Snow Fungus Soup is doubled boiled for over 3 hours in a the beautiful young coconut. It comes steaming hot and stay hot for a while. It serves one person or you can split with someone else but why do that when it’s so good. You need to reserve this soup a day in advanced.
The reason it needs advanced preparation is that the slow cooking method allows the coconut meat flavour to infuse into the soup creating the unique aroma and taste.
Inside you will find pieces of pork and snow fungus in the delectable chicken broth infused with coconut. It was one of my favourite dishes here. It is pricey at $22 per soup, but if it was a special occasion, I would get it. You also need to reserve this a day in advanced.
Ancient Style Salt Baked Chicken is a specialty item that needs to be reserved in advance since they need to take time to prepare this item.
The chicken is marinated with a blend of 10 different Chinese herbs and spices, then the free-range chicken is wrapped in parchment paper, place in the clay pot with a mound of coarse salt.
Once it’s open, you will see the delicious chicken hiding inside the parchment paper. It’s like Christmas, but all you get is a chicken. This slow baking technique ensures the chicken stays tender, moist, and flavourful when its done.
They prepare the chicken and portion for everyone at the table. Because of the baking process, the chicken is tender and flavourful. Of course I loved the dark meat.
Steamed Specialty Odorless Garlic Lobster is served on a bed of jasmine rice. Our table agreed that there needed to be a bit more flavour in the rice. The rice was more oily than flavourful. Perhaps if it was fried rice instead of jasmine rice, it would be a bit more enjoyable.
Braised Pork Hock is pretty massive and I drooled over this. It was nice and fatty and so much flavour. Mmmm Mmm Mmmm. Everything just really melts in your mouth.
This is another item that needs advanced ordering.
To balance out the flavour are bao/bun that is served with it. You can make some mini braised pork hock sandwiches or just dunk it into the sauce.
Hakka Homestyle Steam Egg with pork with duck yolk is a very smooth like custard. The salty duck yolk balanced out the steamed egg.
Stirfry fish with pickled cabbage was ok, I didn’t really love this dish as I felt the star of the dish was masked.
Mui Choy Stirfry was ok. I found it was quite oily and hard. I would have preferred some other steamed vegetables.
Steamed Milk Egg White Custard was the dish to end the evening. It was an ok dessert, but it didn’t wow me. I thought their dessert would be a little bit more elaborate like some of the dishes we saw tonight.
With their renovations and a revamped menu, they have some pretty good food but it is pricey. Lunch here is definitely more affordable, but dinner is a whole other experience.
Foodology Disclaimer: I was invited by ChineseBites to dine at Hakkasan Bistro and my meal was comped. All thoughts are my own.
Shiang Garden Seafood Restaurant is an authentic Chinese restaurant featuring Cantonese dim sum and live seafood. They are located on No. 3 Road close to Parker Place. This is a popular location for weddings as they can seat a large amount of people, plus the layout is ideal for a large banquet wedding.
The restaurant is on the 3rd floor, so you have to go through the parking lot. Their other entrance is currently under construction.
Surprisingly I haven’t been here yet. I came here for a ChineseBites dinner with a few other bloggers to eat through this 14 course meal. I’ve been balancing weekly hikes with these dinners.
They have about 15 chandeliers in here as well as lots of round tables. In the centre of the room is even a visible dance floor.
Prawns Salad with Papaya has half a papaya filled with fruit, mayo and 2 plump prawns. I’m usually not a fan of mixing savoury and sweet items, but its a strange combination that works. It makes a great appetizer since it is refreshing.
Tremella with Chicken & Crab Meat Soup and topped with tobiko. You can add a little of the red vinegar to add a tad more flavour. Soups are definitely essential to a good Chinese dinner.
Whole Chicken in Abalone Sauce is decorated like a peacock with the veggies and cherries. It even comes with its head. They really don’t waste any part of it…but you’re not supposed to eat the head anyways.
The chicken was very moist and went great with the abalone sauce.
Diced Beef Tenderloin in Honey & Pepper Man, the beef is really tender and I could eat this all day! So good! Also, whoever cut those cucumbers has mad knife skills and a super sharp knife.
Specialty Layer Pork with bok choy. A slab of oh so delicious pork belly cooked slowly till pure perfection. It was moist inside with a great deal of flavour. Well executed as the bok choy balanced out the fattiness of the pork.
Lamb Chop with Honey & Pepper reminded me of the diced beef tenderloin. Perhaps similar sauce and both were uber tender. So good!
Whole Tilapia in En-Ping Style is deboned and the flesh is quite delicate. Also comes with head, which can be a freaky thing.
Lobster in Salted Egg Yolk is not a very common flavouring for lobster in a restaurant. It is very delicious and unique. I would still prefer it tossed in a lighter sauce. They did cook the lobster very nicely.
BC Dungeness Crab in White Wine Sauce is always a little bit more difficult to eat since you need to open up the legs and dig for the meat. Definitely not for everyone, but it is a Chinese staple in a large dinner like this.
Steamed Spot Prawns in Garlic were prepared in a unique way. I have never seen prawns sliced down the middle. It made picking at the meat difficult. I really love them whole and I can peel them apart with my bare hands like a beast, but of course thats not very civil in a restaurant setting.
As it is closer to the end of the Spot Prawn season, these were on the small side.
Sauteed Mixed Seafood on a bed of snow peas and beautifully cut cucumbers and oranges. I love seafood and this dish has a good variety of it.
Buddha’s Feast Roll with Cabbage is a vegetarian dish. They did a good job putting together the rolls as they did not fall apart. It was cooked well and I also enjoyed this dish even though it has no meat.
For dessert, we had Baked Durian Pastry and Osmanthus Flower Cake Pudding. I had half a durian pastry, but it just taste like onions to me. Some people love this stuff. As for the cake pudding, it has a very subtle taste and its a nice way to end the meal.
Overall, all the dishes were well executed and tasted fabulous. No wonder people have weddings and go crazy over dim sum at Shiang Garden. Definitely try to make reservations ahead of time. I wasn’t disappointed by any dish. I’ll be back!
Foodology Disclaimer: I was invited by ChineseBites to dine at Shiang Garden and my meal was comped. All thoughts are my own.
We Rate Shiang Garden:
Address:
Empire Centre
4540 Number 3 Road, Richmond
The International Summer Night Market is back again this year near IKEA in Richmond. I haven’t been here since the other night market near River Rock Casino opened. This was the original night market back in the day, but several night markets have popped up in other subburbs.
It’s not as crowded, less lines, and free entrance. It’s a bit hard to get to if you don’t drive, but there is a shuttle bus service from Bridgeport Station running every 15 minutes.
I was invited by Chinesebites to try out the new food vendors for this year. As we all know, the food stalls are really the main attraction for the night market. I met up with GastroFork and FoodQueen to devour the 2 aisles of food stalls.
Sugar Twist Cotton Candy
Sugar Twist Cotton Candy creates these beautiful cotton candy creations. It’s a fun item for guys to get their girlfriends or for little kids. You can order them with 2 layers or up to 4 layers. I’m sure you can do more layers, but the cost will go up.
I couldn’t help but keep on watching them make the cotton candy. It’ pretty cool. I would say this is the most unique item at this night market.
4 layer cotton candy in the shape of a flower ($10). It took us a long to devour this because it looked too pretty. How could we destroy something so beautiful.
After taking tons of pictures, we ate it up pretty quickly. They add a strawberry coating on top, so it tastes a bit better that usual cotton candy.
Hatchan Tako Yaki
They have tako yaki with a bunch of different toppings. This is another popular stall at the night market. You gotta have tako yaki.
Original Tako Yaki ($5.50) comes with 6 pieces. It was super hot when it came out. We had to wait a while until we could put it into our mouths.
Hurricane Potato Fries
There are 3 potato fries stalls at the night market, but Hurricane Potato Fries was the original before all the other ones appeared at the night markets. They are at a bunch of different special events throughout the year. I recall last Winter they were at the German Christmas Market.
They have the:
Hurricane Potato Fries ($4.50)
Hurricane Zucchini Fries ($6)
Hurricane Yam Fries ($6)
Once you choose the type of hurricane fries, you can choose 2 seasoning to add on top.
The fries are pretty long…you could even have a sword fight. Thats just what Gastrofork and FoodQueen just did. Nat and I just watched and took photos.
No foodies were hurt in the making of this ‘food fight’.
In the end we did devour all of the hurricane fries.
All 3 types were pretty good, but my order of preference is potato, zucchini and then yam. The quality is good and I would get this every time if I come to the night market. It’s also one of the essential items to eat at the night market.
Yuja Ade and Patbingsu
Yuja is a Korean marmalade which has a lot of Vitamin C, which is good for colds and flus. I remember my parents having a jar of this in the cabinet. We would mix it with hot water when we would be feeling sick.
They serve it with soda water, ice and the yuja ($4). The yuja is like the yuzu fruit. It tasted pretty good and quite refreshing for the hot summer days. I would have never thought to combine it with soda water.
Patbingsu ($6.50) is Korean shaved ice with red beans, fruit, ice cream, and condensed milk. Good dessert, but I still prefer it Chinese Style.
They sell chicken fingers with their 2 signature flavours – original and spicy.
I thought it was clever that they were selling the strips and their breading. If you really love it, you can bring it home and make your own.
I saw on their Facebook page that you can coat mushrooms, onions, tofu and just about anything.
The strips are served on top of popcorn. M remarked that it was such a Korean things to do since it would be normal to see that in a Korean bar.
The flavours were good, but it was really masked by the shear amount of salt that was on them. Perhaps we got a bad batch, but it was pretty damn salty.
All About Ice Cream
They have a variety of ice cream and also fresh fruit juices served in pineapples or watermelons.
Mango Ice Cream was pretty bad to be honest. It wasn’t very creamy and tasted more like icy sugar water. It wasn’t what M expected.
Pineapple Juice ($8) was sweet and refreshing, but one comment that all of us has was that it wasn’t cold enough. If it was a bit colder, it would be a lot more enjoyable.
Watermelon Juice ($8) similar comment as the pineapple juice. It has ice cubes in the juice, but it needed a lot more to cool down the drink.
Amazebuns serves deep fried buns like mantou with different toppings.
We tried matcha with condensed milk. It was a fun item to eat, but the outside out be a bit ore crunchy.
Tantuni Authentic Turkish Cuisine
Tantuni is a type of Southern Turkey Street Food like a wrap shapped like a ‘U’. This stall serves it with 3 different types of protein – chicken, lamb and beef.
We went with the Chicken Tantuni. It had a lot of herbs and spices that gave it a lot of flavour. The downside is that the wrap is pretty juicy, so when we took bites out of it, it ejected lots of sauce into our mouths.
New Style Green Onion Cake from Alberta
When we first saw this, we were quite curious why this Green Onion Cake from Alberta was so special. Apparently green onion cakes are the unofficial food of Edmonton? There’s even an article about it in the MetroNews.
This booth has a variety of fried foods on the menu from spring rolls, banana spring rolls, wonton chips and green onion pancakes.
We added sweet chili sauce on top. It’s what they recommended.
Green Onion Cake was ok, but we definitely agreed there needs to be more green onion in it.
Spring Rolls were ok as well. There just wasn’t anything unique about them and a tad bland. I think I like my spring rolls with more meat.
Banana Spring Roll were fun to eat but I think if it came with chocolate sauce, it would be amazing.
Lao ER BBQ Squid
There are 2 BBQ Squid stands across from each other and we had to see which one was the better one.
This stand isn’t as busy, but they make some good BBQ Squid.
BBQ Squid Mix ($7) I had them add a little bit of spicy sauce to it. Good flavours and you really can’t go wrong with BBQ Squid.
BBQ Squid
They have more variety of squid items here and they do have deep fried BBQ Squid.
BBQ Squid is a bit more oily but it does have a smokier flavour to them.
No matter which BBQ Squid stall you go to, both of them are good.
JJ’s Fresh Roasted Corn
Corn on the cob with husks is super hot! I nearly burned myself, so you really gotta be careful. When you get your corn, you can sprinkle on any combination of toppings that you want. Its a bit messy to eat, but I love the corn since its nice and sweet.
Top Wok
Top Wok sells dim sum items as well as curry fish balls. You’ll notice Top Wok right away since its usually the first stall you pass by when you go into the food section of the night market.
Curry Fish Balls ($3) are a must! They also have a super spicy version but we passed on it since I didn’t want to suffer.
Sui Mai and Har Gau were ok. Nothing special about them.
Korean Waffles and Twister Potatoes
This stall is way in the back corner of the food stalls, but they still drew a large crowd.
Fish waffle with red bean filling. Very cute and always delicious. A classic Night Market favourite.
Ice Cream Fish Bun
This was definitely different and we had to try it. When do you ever get to eat a fish stuffed with ice cream and fruit?
F~bun Ice Cream ($5) is a bit pricey for what you really get if you think about it. It was cute but the taste was ok.
Lazy Den Tea House
This stall was very familiar to me because they have a restaurant in Port Moody.
I wanted to get a Sausage in a Sausage, but sadly the ran out.
Jasmine Green Tea was just what I needed after consuming so much food! It tasted great and I would have had another but they ran out of green tea after making my drink. I would recommend coming here for tea based drinks. Not too sweet either.
Xin Jiang A Fan Ti Halal BBQ
This booth is great for skewers and they definitely put on a show. It’s hard to pass by and not be intrigued by all the smoke and smells.
Lamb Skewer was moist and delicious but M did remark that it was a bit salty.
Mother Clucker
Everyone wanted to try out Mother Clucker but it seemed like they had some issues on the day we came here, so they weren’t selling anything. I thought it was a bit weird, but at least everyone seemed to be amused by their chicken mascot.
So many selfies of this guy.
There’s not too much to look at, but people usually find socks or cheap tech gadgets.
Overall, the food quality at this night market is ok, but it’s not as good as the Richmond Night Market by the River Rock Casino. Your staple items like tako yaki and hurricane potatoes are always a hit. The good side about this night market is that it’s not too crowded and there is free entry.
Foodology Disclaimer: I was invited by ChineseBites to try all the food stalls at the International Summer Night Market with a few other bloggers. All thoughts are my own.
Pearl Castle‘s main location is in Continental Centre in Richmond. They also have 3 other locations throughout the Lower Mainland. Pearl Castle is a Taiwanese Cafe and they have won the Chinese Restaurant Awards Diners’ Choice winner for ‘Best Taiwanese Restaurant’ year after year between 2010 and 2013.
I usually come to Pearl Castle late in the evening to grab a quick bite with friends and chat over some drinks. Ever since Deer Garden moved out from this complex, they have really been up-ing their game to expand their menu. I was invited by ChineseBites to try a variety of food and drinks off the menu, so just be warned, this isn’t a normal dining experience.
They offer a wide variety of tea-based beverages, slushes, bubble teas, and juices. They have added a few new drinks onto their menu recently and are launching their cotton candy beverages in mid June.
The group of us managed to sample (left to right):
Pudding Milk Tea
Coconut red bean
Peach lemon green tea
Green tea red bean
Traditional black tea with jelly noodle topping
Winter melon juice with jelly noodle topping
Green lattea
Fresh taro green milk tea
Roasted rice lattea
There’s also a Ferrero Rocher chocolate milkshake too.
I had the Roasted Rice Lattea all to myself. I really enjoyed it because you can just sip away at it and it’s not too sweet. You need to drink it with a cream on top. Without it, the drink is way too bland.
Young Girl’s Dream is a new drink launching mid June 2015. It has grenadine, calpis, pop and cotton candy. It looks really fun and exciting but it is on the sweeter side.
Blue sky has blue tangerine, calpis, pop and cotton candy. Similar to the Young Girl’s Dream, its fun but quite sweet. I’m sure you’ll have blue lips after drinking and eating the cotton candy.
Wonton with chili sauce was decent. The skin of it was slightly thicker and the pork inside could have been more dense as it fell apart easily.
Deep fried fish cake was pretty good. I’ve never had deep fried fish cake like this before. I find that Pearl Castle makes deep fried things super delicious. It comes with a seafood sauce and house special sauce, so make sure you dip the fish cake into it because its delicious.
Deep fried mushroom was another great item. You should also dip this into their seafood sauce or house special sauce.
Deep fried tofu comes with a side of kimchi and sauce. I just really love their deep fried food with the spices they put on top. I didn’t like the kimchi that came with it, it wasn’t very fresh.
Taiwanese Sausages comes in nice thin slices. A good dish for sharing with a few friends.
Pineapple shrimp fried rice is a new item on their menu. Yummy and you can’t go wrong with fried rice.
Kimchi seafood fried udon was more sour in taste that I would have liked. It was decent, but not the best one I’ve had.
Three cup chicken is an award winning dish from the 2015 Chinese Restaurant Awards Diners’ Choice winner. The dish is served with 3 side dishes, rice and some cookies. These set meals will make you quite full. Good flavours, but it was a bit dry.
Marinated chicken with rice is another new item added to their menu. You have the chicken steal with some veggies and tofu. On the side, you have some cookies. It seems like all the set meals comes with cookies. These cookies will seem familiar because I’m pretty sure you’ve had them when you were a kid.
Milk seafood & pork hot pot is pretty darn good. I would definitely come back to have this again. It tastes like a savoury creamy soup rather than milk. It has a decent amount of seafood and pork.
Curry coconut seafood & pork hot pot is a new addition to the menu and it’s similar to the hot pot above, but it has curry and coconut flavours. Another good flavour combination, but I still prefer the milk version.
Garlic sauce chicken is similar to the three cup chicken dish, but with more garlic.
Fish Nuggets with Sour Sauce comes with the 3 side dishes and rice. Red chili peppers are hot, but it balances well with the fish nuggets.
Original Taiwanese beef noodle was surprisingly good. The beef was tender and the noodles were really enjoyable with a good texture.
Spicy incense pot is a new item on the menu and it is heated underneath to keep it warm. When they say spicy, it’s pretty spicy because of the red chili peppers. Watch out.
Marinated pork with rice is another new dish and it’s similar to the marinated chicken dish. The only difference is the protein.
Vegetarian abalone mushroom with three spices comes with rice and veggies. It’s not the most exciting dish, but if you’re a vegetarian, this may be for you.
We went through a lot of dishes for one dinner, so near the end, most of the dishes started tasting similar. We don’t normally have so many dishes come at the same time, so it was a marathon to taste everything unless a lot of the dishes contain the three spice powder. My favourite items are the hot pots.
Foodology Disclaimer: I was invited by ChineseBites to try Pearl Castle’s dishes with a few other bloggers. The service is not representative of their usual service since they knew we were coming.
We Rate Pearl Castle:
Address:
Continental Centre
1128-3779 Sexsmith Road, Richmond
The BBT Shop is located under Superstore in Richmond on No. 3 Road. I kept seeing beautiful pictures on Instagram and I knew I had to check out this place with a few friends. Their signature items are Bubble Tea and Bubble Waffles.
Inside the store, the menus are up on 3 TV screens and there are also a bunch of display cases where you can purchase some toys and figurines.
When you order the bubble waffles, the wait is a bit long.
Matcha Frappe with Grass jelly ($5.25 + $0.50) topped off with whipped cream.
London Fog ($3.99) was what I ordered. I know it’s pretty strange not to get a bubble tea, but I’ve been having an addiction to london fogs for the past few months.
Strawberry and Cream Bubble Waffle ($6.75) is very crispy with a good amount of strawberries and whipping cream on top. The one thing I felt was lacking was the waffle itself. It is quite hallow, so I really miss the bouncy texture that lies inside. Because the waffle is hallow inside ( or at least ours was), you don’t get full from it.
Everything looks beautiful but we didn’t like the texture of the waffle.
Ling Yen Mountain Temple is located on “Highway to Heaven“. The road is named after the 60 temples, mosques, churches and chapels that stand side by side on No. 5 Road.
They opened in 1999 and the temple has a traditional Chinese quadrangular building. The temple is in the Pure Land tradition of Ling Yen Shan near Suzhou, Jiangsu, China. It is an offshoot of Ling Yen Shan monastery near Puli, Nantou, Taiwan, which was founded by Master Miao Lien in 1984.
The temple has regular celebrations of events during different seasons. During the celebration of Buddha’s birthday and Chinese New Year, the building is surrounded with 1000 special lanterns. Paramita Ball prayers are also set out on occasion.
They are open for tours and for guest to come and seek wisdom. There are over 10,000 members in Greater Vancouver as well as a few resident monastics that live here.
We weren’t able to take photos of the inside where the big Buddha statues are, but they are quite nice.
They have a garden where they grow things, but since it was the winter, nothing much grew when we were here.
Everyday, they offer free vegetarian lunches to their guests.
Here are a few recipes from their Vegetarian Cook Book – Pure Taste Pure Mind. The recipes were compiled by their volunteers. You can grab a copy of their book from the temple for free.
Wash the tofu. Drain and mash into a paste. Cut the nori into small pieces. Wash and mince the Thai basil and button mushrooms. Mince the vegetarian ham.
Add salt and pepper, and thoroughly mix all ingredients. Make 2cm wide balls with the pasta
Lightly and evenly cover the balls with potato starch. Let them sit for a few seconds and then deep-fry until golden brown.
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Ingredients:
1 pack of baked spongy gluten
5 dried shiitake mushrooms
4pcs bamboo shoots
several dried daylily flowers (soak until tender and cleaned)
several pieces of black wood ear mushrooms (soak until tender and cleaned)
peanuts
13-15 tsp of oil
10 tsp of soy sauce
6.5 tsp of sugar
cornstarch
slices of ginger
sesame oil
Instructions:
Julienne and stir-fry bamboo shoots in a preheated skillet with oil. Add a splash of water and cook for 2 minutes. Add 1 tsp of soy sauce and 1/2 tsp of sugar. Stir well. Remove from heat and set aside.
Blanch spongy gluten. Remove from water and squeeze dry. Shred into small pieces. In a preheated skilled with 5 tsp of oil, add 5 -6 pieces of ginger and cook until aromatized. Add spongy gluten and cook until golden brown. Remove from heat and set aside.
Soak shiitake mushrooms in water until soft. Wash and cut into small pieces. Add 1 tsp of soy sauce and a bit of cornstarch; mix well. In a skillet, heat 2 tsp of oil. Pour in the shiitake mushrooms and stir-fry for about 3 minutes. Remove from heat and set aside.
In a skillet, heat 3 tsp of water, 6-7 tsp of oil, 8 tsp of soy sauce, 6 tsp of sugar and a pinch of grated ginger. Add daylilies and wood ear mushrooms. Cook for 8 minutes until tender. Stir in spongy gluten and shiitake mushrooms. Add bamboo shoots and mix. Reduce heat and simmer until the sauce thickens. Drizzle some sesame oil and serve. Add peanuts as garnish if desired.
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Ingredients:
55g unsalted butter
45g vegetable shortening
35g icing sugar
15g evaporated milk
150g all purpose flour
15g skim milk powder
500g pineapple jam
Instructions:
Cream butter and vegetable shortening together. Mix in the icing sugar. Add evaporated milk into the mixture and beat together.
Sift in skim milk powder and flour. Mix well.
Fill out the dough and cut into pieces. Put some pineapple jin in the center of the dough pieces and press them into a mold. Take them out and line them on a baking sheet. Bake for 9 minutes in an oven preheated at 350F. Flip the shortcakes and bake for another 6 minutes.
Cooking tips:
A typical square mould for pineapple shortcake calls for 25g of dough and 25g of filling. If you use a smaller, flatter mold, use about 15g of dough and 15g of filling. For flower-shaped molds, experiment with the amount of dough and filling needed. Most standard pineapple shortcakes have a dough-to-filling ratio of 1:1.
I never knew there was a Winery in Richmond until now. LuLu Island Winery is an award-winning producer of wine. They also are Canada’s largest exporter of Icewine to China.
During the Vancouver 2010 Olympic Winter Games, LuLu Island Winery was selected as China’s hospitality centre – China House, a place where athletes, coaches, team officials and the Chinese media can take a break from the high-pressure competition, welcome guests and celebrate the Chinese Lunar New Year.
During our Tourism Richmond Media Trip, we had a stop here to have a tour and taste of what LuLu Island Winery has to offer. The space is huge and they have various tasting rooms.
Throughout the year, it is a regular tourist destination for those traveling via tour buses.
During the Tasting Tour, you get to sample a variety of their red wines, white wines and icewine. Since our group had a limited time here, we just went straight to the tasting. Usually, a tour and tasting would be 90 minutes long.
A tasting isn’t necessarily only for wine lovers, it’s a way to figure out what types of wines work for you.
For myself, I don’t enjoy red wine as it is not as sweet as white wine. I love white wine like a Pinot Gris or Riesling.
The tasting was quite educational and I did learn a thing or 2 about icewine.
In Canada, icewine is trademarked as one word. If you see ice wine or iced wine, they are fakes.
Icewine from Canada has a VQA stamp to ensure consumers they are purchasing 100% BC wine.
There’s increasingly more and more fake icewines being sold in China, so you really need to do your homework before purchasing a bottle because icewine’s are not cheap.
Icewine for me is just way too sweet. I’ll buy it as gifts for family members in other countries but it’s not for me.
If you think all wines are made of grapes, that’s a lie. LuLu Island Winery makes some amazing fruit wines like Blueberry wine, Raspberry wine, and Passionfruit wine.
A local favourite is the Blueberry wine. BC produces tons and tons of blueberries and it makes the perfect wine. It has a delicate, clean, light blueberry flavour. Slightly sweet. It makes for a great gift or you can consume it all yourself.
I did enjoy the winery tasting and I would highly recommend it.
Top Shanghai Cuisine Restaurant is in Richmond and we came here for a morning Shanghainese meal. We came right when it opened. Within 30 minutes this restaurant was packed and there was a line forming.
All around the dining room are lots of pictures of their dishes. It makes you even more hungry when waiting for dishes to arrive.
Salty Soy Milk is one of my favourite dishes to order at a Shanghai Restaurant. It’s a savoury soup with tofu puffs, green onions, tiny shrimp, and a tad of chili oil.
Chinese Donut is a long golden brown donut.Except it’s not sweet at all. It is salted and eaten during breakfast with congee or soymilk.
Wontons with Chili Sauce is another one of my favourites. It has a bunch of boiled wonton and then slathered with chili oil mixture on top.
Xiao Long Bao or steamed pork dumpling comes with 6 pieces per order. The skin is thin and there’s lots of hot soup inside with the tender pork. Eating these are fun because you must not pop the skin or else the soup will ooze out. The way I eat these are just putting it on my spoon, bite a tiny hole into the XLB and sip the soup inside. Then I can devour the rest.
I’m pretty sure everyone orders this! It’s what they are known for.
Pan-fried Pork Buns has 6 per order, the one that arrived for us combined both orders. The bun is much thicker that the Xiao Long Bao, but has similar soup and pork inside. Another top selling item from this restaurant.
Fried Fish in Seaweed Batter was surprisingly very delicious and addictive! It’s very aromatic and pairs so well. The look may not be very appealing, but you gotta order this if you have a large group.
Spring Rolls is a weird thing to see on the menu as it is a Shanghainese restaurant. The spring rolls were pretty average but nothing about it stood out.
Shanghai Pan Fried Noodles had a good amount of vegetables and the sauce tasted great.
Sticky Rice Rolls were wrapped up in plastic wrap and then portioned out. I have never seen it in a restaurant like this. You can eat everything but the plastic wrap. I think they kept it on as it makes it easier to eat without the rice sticking to your hands.
Inside the rice rolls is pickled veggies, Chinese donut and pork floss. Pretty standard fillings. I found this to be rather bland and boring.
Deep Fried Pastries with Daikon was something I haven’t seen before. A deep-fried bun with lots of shredded daikon inside.
Beef Brisket Noodle Soup is a bit hard to share with a big group unless you have awesome chopstick skills. It was really good and the beef brisket had a good depth of flavour.
Overall, the food here is good, but still not the best. My favourite Shanghainese place is still Long’s Noodle House on Main Street.
We Rate Top Shanghai Cuisine:
Address:
8100 Ackroyd Rd #120
Richmond, BC V6X 3K2
Uncle Lu is a new café that opened last year in Richmond. They are a Taiwanese bubble tea café specializing in braised pork hock, noodle soups and bubble tea.
The restaurant has high ceilings and they also have a good amount of booth seating.
I’m pretty picky when it comes to bubble tea. So when we asked if they use powder in their bubble tea, they said no. But the waitress didn’t understand our question. Definitely lost in translation. After putting in our order, we saw them take out the large powdered containers and then we knew they use powder. We inquired with another waiter and he did confirm they only use powder since there’s not a lot of fruit in season during winter.
Royal Milk Tea ($4.75) was alright. It did have quite a bit of foam at the top.
Mango Slush with pearls ($4.75) is a nice refreshing drink when it’s hot outside. Great for summer.
Deep Fried Peppery Chicken with Basil ($6.75) is a good snack. Good for sharing too. Nice crunchy exterior with juicy tender meat inside.
Braised Pork Hock is marinated in soy sauce and comes with a potent garlic sauce. Certain parts are quite fatty so we just avoided those parts.
Five Spice Beef Wrap ($5.95) comes chopped up into 5 pieces. Good flavour of the five spiced beef.
Taiwanese Style Grilled Steak ($10.95) comes on a hot skillet with noodles, veggies and egg. I found the dish quite bland even-though it comes with a peppery sauce. I prefer the skillets at Strike.
Overall, the food was ok, but I wasn’t too impressed. Perhaps it was because we ordered pretty typical items that would be found at most Taiwanese Cafes.
Bushuair Restaurant specializes in Hunan style cuisine. They are best known for their head pounding level of spice. You will find a common use of chilies and picked vegetables in their dishes. If you love spicy food, you will love Bushuair Restaurant.
There’s lots of round tables and booth seating inside.
Tea Smoked Pork Belly was not a spicy dish. The strips of pork belly is smoked and has a nice depth of flavour. Very delicious!
Wild Speculation Beef Salamander has the strangest name, but is a highly recommended dish to order if you love spicy. There are no salamanders in this dish, but there are these spicy little pickled peppers in there.
Some of us were quite addicted to the spicy peppers even though it would make us cry.
Quick-fried pig’s kidney with vegetables are slightly spicy. The kidneys are scored to give it that extra texture.
Fern Root Noodles is served cold but man does it ever pack a punch of spice. It kicks in a little bit after you eat it and then your mouth is on fire screaming for water. It was a pleasant spiciness. You’re going to sweat but its so satisfying.
This restaurant isn’t for people who can’t handle your spice. You’ll probably spend the entire meal in agony.
Chef Tony opened in Richmond in early 2014 as an upscale Cantonese Eatery. The restaurant is quite beautiful with elaborate decorations. They have a banquet hall with 16 large tables plus 4 private VIP dining rooms. A good venue if you have a large group to host. This restaurant is pricier than the average.
You’ll notice instantly that this place is much fancier. Its in the details and the service.
I opted for beer. Seriously, the best drink for Chinese food is beer to keep your palate refreshed.
They presented us with a few appetizer before the meal began. This tasted like an egg roll, but in a square-shaped form. Flakey and delicious. I really enjoyed it and reminded me of childhood.
Gluten cubes remind me of tofu but it’s not. Very spongey and it does suck up a lot of flavour from the sauce.
Marinated Cloud Ear Fungus has a slimy texture with a bit of a crunch.
Salted Peanuts has always been a weird item that comes with Chinese dinners. I could never figure out why they serve this before the meal.
Assorted Cold Cuts Platter with Black Truffle Chicken was delicious. It’s a visually stunning dish, plus there’s lots to try. I love picking at every item since it’s like a sampler.
Deep Fried Tender Squabs is so good. Theres no words to explain how good it is. Its one of my favourite dishes.
Braised Oysters and Pig Tongue in Oyster Sauce with black moss is a strange-looking dish but tasted quite good if you can tolerate the texture and ingredients. I grew up with the type of food, so I’m not stranger to it.
Dried Scallop and Crab Meat with Pea Leaves is shaped like a ying yang. The pea leaves have a slightly sweet taste that pairs well with the salty mixture on top. I love pea leaves!
Double Boiled Chicken Soup with Matsuke Mushroom and Conch comes in a huge pot. It is served in individual bowls by the servers. Very clear broth with nice depth of flavour.
Pan-Fried Lobsters with House Stock the pieces are carefully cut up so you don’t have to get messy eating all the pieces. Just grab a fork to extract the meat. In Chinese culture, a lobster symbolizes a strong marriage and family bond.
Deep Fried Crispy Free Range Chicken was cook slightly under so the bones are still red. It’s intentional as the meat is still juicy and flavourful.
Pan-Fried Beef Shoulder Tender with Mastuke and Ling Oyster mushroom
Steamed Fish in Soy Sauce Rock Cod is another common item to see at the table during New Years. The whole fish with the head is a symbol of long life and good fortune. Their fish was really good here. I am usually indifferent bout fish but mmmm it was awesome.
Fried Rice with Assorted Meat and Seafood in Brown Sauce was yummy. We had so many dishes during this dinner and I was about to pop.
Egg Noodle with Enoki Mushroom with Abalone Sauce its an essential dish to have during the New Years as noodles mean longevity to ensure a long life. Whatever you do, don’t cut the noodles.
Steamed Brown Sugar Sponge Cake is served hot and really yummy.
Steamed Brown Sugar Honey Cake is yummy! They have a similar dessert at Jade restaurant too. SO addictive and not too sweet. Asian desserts are usual not as sweet as Western desserts.
This was definitely a delicious dinner at Chef Tony. All the dishes were prepared well and stands out as a Chinese restaurant. The dishes are pricey, so it’s definitely not an everyday restaurant. Good for special occasions.
Four Points By Sheraton at Vancouver Airport is located on Alexandra Road in Richmond. It isn’t close to the Airport nor is it in Vancouver. The airport isn’t too far away from the hotel, but its nice that they have free shuttle service to and from the airport. It gives you peace of mind when you’re traveling.
If you’re wondering what is around Richmond, it’s a food lovers paradise. It’s a daily dining adventure, promising fresh seafood, the best Chinese restaurants outside of China and unparalleled authentic cuisine from across Asia – especially among the 200+ restaurants. It feels like being in Hong Kong without actually being there.
Across the street from Four Points By Sheraton at Vancouver Airport is Golden Village, a strip a Asian Restaurants. Looking for a late night snack? Just walk across the street.
I stayed in their room with a King Sized Bed on their top floor.
Their rooms have a standard configuration – bed, chair, desk, tv and bathroom.
My room was a bit different and the bathroom was closer to the door. They have a good amount of channels on the TV and free wifi. I spent most of my time watching the Food Network or Home and Garden TV.
In the room, there is a coffee make, water boiler, coffee, tea, an ice bucket, cups, sugar, cream and 2 bottles of water.
All free to consume. There’s also a mini fridge under the desk.
The bathroom is clean and spacious.
They have body wash, shampoo and conditioner.
Also, soap, lotion, mouthwash, and a nail file. If you need anything else, the front desk can help you out. I forgot toothpaste and they were able to get me some.
In the morning, there is complimentary coffee and tea in the lobby. No need to brew it yourself. Ultimate laziness.
Overall, the stay was good and it’s great to have a lot of food options close to the hotel.
Address:
8368 Alexandra Road
Richmond, British Columbia, V6X 4A6
Golden Paramount Seafood Restaurant is located in Richmond close to Richmond Centre Mall. It’s a bit hidden in a nearby plaza. We came here on a media tour with Tourism Richmond to taste the flavours of Cantonese cuisine for early morning dim sum. I haven’t been to Golden Paramount, so it was definitely an adventure.
The restaurant isn’t as large as some other Chinese restaurants, but as long as you have reservations, you’ll be just fine. It doesn’t get too busy on the weekends until 11am.
In true blogger fashion, we definitely filled up the whole table with food. It’s great eating with people who have a passion for food because they have huge stomachs. hahaha.
Steamed Prawn Dumpling comes with 5 pieces in each basket. Pretty standard taste. I love eating these with hot sauce or XO sauce. Mmmmm.
Steamed Dumpling with Crab and Meat comes with 3 pieces in each basket. Very yummy as well.
Deep Fried Spring Roll with Turnip was strange tasting but thats probably because of the addition of the turnip.
Pan Fried Pork Dumpling comes with 4 pieces. It’s mostly pan-fried on one side.
Preserved Egg Pastry with Pork has its golden top with savoury filling on the inside.
Deep Fried Eggplant with fish Paste is another one of my favourites.
Duck Feet with Pumpkin is not for the squeamish. You’re mostly just eating the skin and tendons of the feet. It’s really all about the sauce. But I do understand it may be strange sucking feet in front of all your friends. Sorry, not sorry.
Beef Tripe in Scallop Sauce it is essentially beef stomach. I haven’t been fond of this type of beef tripe. It’s chewy and slimy.
Beef Tripe with Ginger and onion is fragrant and has a slightly crunchy texture. The texture reminds me of a cats tongue because of all the little bumps. This is the type of tripe I like.
Fried Rice with Scallops and Egg White was delicious. Simple but has a lot of flavour. It’s a wonder what egg can do to a dish.
Stir Fried Sticky Rice was not a favourite. I prefer sticky rice wrapped up in the leaves.
Spare Ribs on Rice Roll in a Hot Pot is delicious. I feel like I’m always the only one that loves this dish. I really like pulling the meat off all the bones.
Bean Curd Sheets with Pea Tips and Consomme is my favourite item. I really just enjoy the sweet flavour of the pea tips. Oh so good. It’s one item I could eat forever and ever.
Pan Fried Oysters is one of their specialties and everyone seems to be talking about them. As an oyster fan, I did enjoy these.
Sweet and Sour Pork was a delight. Good size chunks with not too much fat or breading.
Beef Shanghai Noodles was really good. Not too oily and just the right amount of char from the super hot wok.
Stir Fried Noodles were a bit bland.
Water Chestnut Jelly was a yummy treat at the end of the meal. The right amount of sweetness and the crunchy texture of the chestnuts were great.
Overall, the dim sum quality is decent here. Certain dishes shine here but a few that could have better execution.
Whats great about Richmond, BC is their abundance of different Chinese cuisine. Even thought I’ve grew up in Vancouver, it always amazes me how much diversity we have in the different cuisines. Not all Chinese restaurants are the same.
While on a media tour with Tourism Richmond, they took us to Golden Szechuan Restaurant on No. 3 Road to show us the spicy side of Szechuan cuisine. They emphasize the use of chili in their dishes, so you will taste spicy and pungent flavours.
The restaurant is quite large with high ceilings. It’s great for small to large groups.
Pork Slices Hanging on Bamboo is a pretty cool dish to order as it has a funny presentation. We dubbed this “Meat Laundry” as it reminded us of a laundry rack with hanging meat.
You have strips of cucumber and pork slices hanging above a spicy sauce. To devour this, you just take a piece of cucumber and pork, then dip it into the sauce. The sauce is very good and definitely enhances the flavour of the cucumber and the pork.
Szechuan Fried Green Beans were delicious. Not spicy at all, but had a lot of flavour. I could eat this all day.
House Special Diced Chicken with Red Pepper was our favourite dish. It had a good amount of spice, but the chicken was tender and flavourful. Mmm Mmm Mmm.
Hot & Sour Potatoes were my least favourite dish. The spiciness and the sourness of the potatoes didn’t work out too well for me. I would rather have crispy hash browns.
Boiled Beef in Chili Oil was good. You definitely need to eat this with rice. If you don’t have the stomach for spicy food, this dish isn’t for you. Luckily for me, I love spicy food! The level of spice was manageable, but not too intense.
Overall, it was great to see the variations on Chinese cuisine. When it comes to Szechuan cuisine, I still prefer New Spicy Chili in Richmond as it’s more casual, better execution and more affordable. Golden Szechuan Restaurant is more high-end and expensive.
Pepper Lunch is finally coming to Canada with it’s first location in Richmond, BC and soon another location in Downtown Vancouver. It officially opens on March 14th, 2015 but we got a sneak peak. Mmm Mmm Mmm.
Pepper Lunch is very famous in Asia as a fast-food steak restaurant franchise. There are over 350 locations. I remember going to one in Hong Kong a few years ago. Whats great about Pepper Lunch being in Canada is that we have high quality beef, chicken and fish available. Pepper Lunch Canada uses Certified Angus Beef and BC Steelhead Salmon.
Pepper Lunch in Richmond is a sit-down restaurant unlike a few food court style ones in Asia. The seating is comfortable.
When you first enter the door, you can place your order, then they seat you.
Their items on their greatly varies in price as some dishes are $8.50 and can go all the way up to $29.95.
For those who are indecisive, there’s even a picture menu. It definitely helps give you a visual of the food.
Salmon Pepper Rice ($10.95) uses sashimi grade tuna, loads of corn, green onion, pepper and sauce.
You just need to mix the ingredients together and try not to burn yourself on the skillet. It’s 260 degrees! This was my favourite dish! full of flavour and the salmon is so fatty and delicious.
Beef Pepper Rice ($8.95) is similar in composition as the salmon pepper rice. It’s a good dish, but it wasn’t as flavourful as the salmon. If you add their signature sauces – Garlic soy sauce (Karakuchi) and honey brown sauce (Amakuchi), it will give it more flavour.
Kobe Style Burger Steak ($12.95) comes with bean sprouts, beans and rice. Very flavourful beef and Mags seemed to really like it.
Rib Eye Steak ($29.95) is one of their more expensive items on the menu. The 8oz Rib Eye is Certified Angus Beef and very tender when cooked.
You leave it on the skillet for however long you want, then you flip it to cook the other side. Once you are finished a bit of the dish, add the rice on the skillet to soak up the delicious sauce.
I’m glad Pepper Lunch is finally arriving in Canada. No more trips to Asia for DIY cooking. Plus, it tastes a lot better in Canada than the ones in Asia. You really can’t beat our beef and salmon.
