Chinese · Restaurants

Toi Shan – Chinese takeout

L’s parents wanted to treat us out for dinner. G-Mah had a hankering for Chinese food. I picked Toi Shan because of Iatehere‘s Instagram posts. He’s eaten at Toi Shan since the 80s, and he informed me that the food hasn’t changed. For this post, let’s listen to “Yes Sir, I Can Boogie” by Baccara.

Toi Shan offers free local delivery AND free food for orders over $35. Bobbino ordered a feast, so we met the requirement and received complimentary Grilled Pork Dumplings ($12.50).

Bobbino requested Salt and Pepper Fried Squid ($16.95) and Cantonese Chow Mein ($13.95). L wanted Ginger Fried Shredded Beef ($15.25). G-Mah asked for the Buddha Delight ($13.95) and the House Special Fried Rice ($10.25). Our food was delivered within 25 minutes, and everything arrived hot and fresh.

Photo credit: Iatehere

Toi Shan serves westernized Chinese food. Their style of cooking reminds me of my childhood restaurant in Vancouver – Ridge Garden. On the weekends, my parents would order the same dishes: almond chicken, ginger garlic ribs, assorted crispy chow mein, fried rice, a cashew vegetable dish and sweet and sour pork.

G-Mah raved about the ginger beef. She said the beef was soft and not gristly like some restaurants. I liked that the batter was still crisp despite swimming in a light, sweet sauce.

L and Bobbino loved the squid. Each piece was tender and crispy. Bobbino reminded me of my mother when I saw him nibbling on the spicy garnish of green onions, carrots, and onions. Boss Lady says all the flavour is in the little crispy remnants.

I liked the spicy notes in the mixed vegetable dish, but I noticed the smell of the bamboo shoots was overpowering. It was almost like the shoots were taken straight from the can, sauce and all. At home, I always rinse the shoots and then soak it for at least 20 minutes. The chef was generous with the more expensive ingredients, like the cashews and broccoli. I would order this dish again, but I would ask for no bamboo shoots.

Surprisingly, my favourite dish was the fried rice. I wasn’t expecting to like it because I find that most Chinese restaurants in Calgary make a mediocre fried rice. Toi Shan’s version is full of flavour, and filled with tasty bits of eggs, peas, chicken, pork and shrimp.

The dumplings looked homemade and the pork filling tasted clean and wholesome. The wrapper was smooth and glossy. I enjoyed the smoky, salty flavour of the toasted chili oil. I was also impressed that Toi Shan gives out white vinegar for the dumplings because you don’t see that at westernized Chinese restaurants.

The Cantonese chow mein was awesome. L’s liked how the noodles were extra crunchy. It looked like the entire block of chow mein was deep fried, then covered in a Chinese style “gravy”. I thought it worked – the noodles retained its crunch throughout and the gravy was so saucy.

The portions are big. We had two containers full of food for the next day. I’d say six dishes would easily feed six people.

I like to open fortune cookies but I never eat them. I think I accidentally opened up Bobbino’s because I’ve never been successful in talking my way out of trouble. My second fortune cookie was more accurate, but I wonder if the saying applied to me or L. Overthinking is so unproductive.

G-Mah gave her enthusiastic approval – she enjoyed every dish and she liked how the takeout dishes were environmentally friendly. I’m happy I found a local Chinese restaurant that will accommodate my friends and family who prefer westernized Chinese food over the authentic stuff I like, such as beef tendon, chili oil fish and shrimp stuffed vegetables. Hitting the Sauce gives Toi Shan two fat thumbs up.

Chinese · Fusion

Respect the Technique – Lunar New Year

I wanted to order something special for Lunar New Year. On Instagram, I was immediately taken by Respect the Technique’s (RTT) “Ox Hound” special ($100 per couple). In celebration of Justin Timberlake’s apology to Ms. Britney Spears, let’s listen to her song, “Toxic”.

As it was a 15-minute car ride to get our takeout, I reheated the soup, noodles and pork belly. I didn’t microwave the fish because it was still warm and I wanted to preserve the integrity of the batter.

I was too impatient to eat, so I ignored L’s request to choose a playlist to listen to during dinner. I also didn’t know what music would jive with Chinese New Year. Back when I lived at home with my family, sweet silence was music to our ears.

In the soup, there was an earthiness from the assorted mushrooms and a saltiness from the lobster. The texture reminded me a little of hot and sour soup, cloudy and chock full of ingredients.

The Taiwanese pork belly was delicious. RTT buys their pork from Bear and The Flower Farm. I enjoyed the tasty flavour of the soft skin and the tender pork belly. The chicharron taste a bit like bacon, but with a dry, airy consistency. The bok choy was sweet and crunchy.

The lobster lo mein is a bougie Chinese version of spaghetti carbonara. Our individual servings contained big, firm chunks of sweet lobster. It took no effort to jiggle the meat out of the shells.

The house made noodles were chewy and coated in a spicy, creamy sauce. The combination of XO sauce, fresh green onions and tobiko worked well with the noodles. L loved the texture and flavour from the guanciale, a cured pork jowl from VDG Salumi. I would order this again.

The lobster dish was fantastic but it was the karrage fried fish that stole the show. The fish was fluffy and flaky. I took a spoon to the fillet and it parted easily from the bones. The crispy skin was delicate and lightly salted. The fish looked flat and thin but there was a lot of flesh on it. I’m curious as to what type of fish this was because I didn’t find it muddy tasting.

This was a proper feast to bring in the Lunar Year. The food was on point. L was impressed that the meal consisted of both Japanese and Chinese influenced dishes. I appreciated the quality of ingredients and big portions. This meal could have easily feed a party of four. I’d recommend keeping an eye on RTT’s weekly features for something special. Hitting the Sauce gives RTT two fat thumbs up.

Chinese · Restaurants · Seafood

Sun’s BBQ – COVID-19 dine-in edition

L’s friend Grohl is visiting from Texas. His wife informed us that their ten year old daughter Hepburn wants to be a food critic. After they finished their 14 day self isolation, L and I took Hepburn out for dinner. For this post, let’s listen to “Exhile” by Taylor Swift and Bon Iver.

Hepburn’s favourite cuisine is Chinese and she wanted to dine in. With Hepburn in our care, I wanted to pick the safest place. I know Sun’s BBQ was professionally disinfected before reopening. All employees wear gloves and face masks and guests have their body temperature measured and hands sanitized before entering the restaurant.

SUn's

I stuck with hot tea while Hepburn drank a can of Sprite ($3) and L sipped on his Tsing Tao beer ($6.50). Prior to our visit, I consulted with Miss Foodie and Ms. Biz. Miss Foodie recommended any of the hot plates or casseroles. Ms. Biz approved of the deep-fried chicken knees and vegetable stir fry.

Hepburn looked at the menu and pointed to the deep-fried chicken knees. When I told her what it was, she and L vetoed the dish, despite my assurance that deep-fried knees are delicious. Hepburn wanted crab and L wanted anything but the chicken knees, a casserole or a hot plate.

great pic crab

The Stir Fried Crab with Ginger and Onion ($54) was superior to the crab I tried at Kam Han. The crab tasted like it was fresh and not previously frozen. At Kam Han, the texture of crab meat was like canned crab and the meat stuck to the shells.

crab 2

Our crab arrived so hot, my hands burned from the heat of the shells. The crab meat was flaky and sweet.  I even ate the crab fat inside the body’s cavity. When the soft innards are fried, it has a creamy richness similar to deep-fried oysters. I would order the crab again.

crab leg

The Scallop and Tobiko Fried Rice ($16.99) was light in flavour. I was hoping for more wok hei in the rice. Hepburn enjoyed this dish, though I thought it was only average.

rice

I ordered Thai Style Grilled Chicken ($18.99) because I’ve seen it featured on Taste of Asia’s Instagram account. Hepburn didn’t care for it and L said it was okay. This is a dish I could cook at home, though I would have seasoned the chicken more and ensured the skin was crispy and not served soft.

chicken

I’m pleased with Sun’s BBQ safety standards but if I go for dinner again, I’d heed Miss Foodie’s advice and order a hot plate or casserole. From what I sampled,  Sun’s BBQ is best for lunch when they offer their BBQ meats on rice or noodles. Perhaps this experience will serve as a cautionary tale as to what happens when you fail to follow the cardinal rule of Chinese restaurants – order what is recommended by trusted sources. Miss Foodie and Ms Biz, I’ll never disregard your advice again.

Sun Chiu Kee BBQ Restaurant 新釗記 Menu, Reviews, Photos, Location and Info - Zomato

Cheap Eats · Chinatown · Chinese · Comfort food · Curry · Restaurants

Calgary Court Restaurant – COVID-19 dine-in

The thing about Chinese restaurants is that you have to know what to order. Perhaps because of the super long menu, not all the dishes are winners. I rely on my friend Ms. Biz to guide me to the best food. For our lunch date with Karplop, Ms. Biz picked Calgary Court Restaurant. For this post, let’s listen to “Heart is Cold” by The Damn Truth.

Ms. Biz recommends the HK style dishes at Calgary Court. She picked the Spam and Egg Sandwich ($6.25); Sliced Fried Fish Cake Noodle Soup ($10.50); Shrimp Dumpling Soup (sui kow, $10.95); and Hainan Style Curry Tender Beef Combo ($16.50). Karplop thought Ms. Biz ordered too much food. Ms. Biz tossed her sleek ponytail and stated that when she treats, she likes to ensure her guests have plenty to eat. In that aspect, Ms. Biz reminds me of my mother.

The beef curry combo includes a soup of the day, steamed rice and a coffee or tea. For an extra dollar, you can upgrade to a cold milk tea. Ms. Biz asserted that the only restaurants that make an authentic Chinese milk tea belong to Taste of Asia Restaurants. She pointed out that even the complimentary tea we were drinking was Yellow Label Lipton tea. When I asked why Lipton tea is considered a positive, she answered it is the standard for HK style milk tea.

Ms. Biz asked me if I was familiar with this style of soup, as it is a herbal broth that Paw Paws (Chinese word for grandmother) make for their family. I was surprised to see so much soft meat on the soup bones. The broth was sweet and hot. The pieces of carrots and melons were firm and not overcooked to mush. The broth was infused with tangerine peels and dates, which according to Ms. Biz is conducive for cooling down your body temperature in the summer months.

One of Ms. Biz favourite dishes at Calgary Court is a quintessential HK staple – the luncheon meat egg sandwich. The mountain of pale yellow eggs is almost custard-like. The crispy golden brown slice of spam gives the sandwich a pop of saltiness. The softness of the fluffy bread melded against the eggs and spam and perfectly cradled the two ingredients together.

Ms. Biz believes Calgary Court makes the best sui kow (shrimp and wood ear mushroom soup dumpling) in Calgary. I gasped in disbelief, “Even better than Lucky Place?” Ms. Biz doesn’t jest. One order of sui kow comes with six dumplings and each dumpling contains two large pieces of whole shrimp. What makes this dumpling irresistible is the delicate crunchy filling of shrimp, water chestnuts and bamboo shoots. Karplop mentioned the flavour of the broth was tasty and encouraged me to drink more. I love eating with Karplop and Ms. Biz. They are so giving, I always feel cared for when I eat with them.

Ms. Biz mentioned that though the ho fan noodles aren’t made in house, the noodles are still homemade. She pointed out how generous Calgary Court is with the black seaweed and sour pickles. The fish cake was sliced thin and silky soft. Ms. Biz said what makes this soup sing with umami is the addition of ground dried flounder and pepper flakes.

My favourite dish was of course the most fattening one – curry tender beef. The beef was marbled with juicy bits of fat. The potato was so soft, it disintegrated when I bit it. Ms. Biz said the sauce is made with condensed milk and coconut milk. I could tell because the curry was ultra rich and creamy.

The week prior, I ordered takeout from Calgary Court. I ordered a dish FoodKarma recommends – the Shrimp & Egg Fried Ho Fan ($16.99). I was impressed with the large pieces of pink, crunchy shrimp. The wok hei was subtle. The portion of egg sauce and noodles was so generous, it spilled in my takeout container. Make sure you get some of Calgary Court’s chili oil – it added the necessary heat that cuts into the thick, eggy sauce.

I told Ms. Biz I didn’t care for the Pan Fried Turnip Cake ($6.50) because I found the texture too hard and oily. Ms. Biz said to never order dim sum at a HK style restaurant. Around this time, Ms. Biz saw a friend from across the room. He came over to chat with her. I overheard him say he ordered the salt and pepper squid and tofu and shrimp dish. I fought the urge to tell him not to order dishes like salt and pepper squid at a HK style restaurant because no one likes a know-it-all.

FoodKarma and Josiahhh saw my Instagram posts of all the food and recommended the next time I come, I try the Baked Portuguese Pork Chop on Rice ($16.99). I also want to try the Hainan style steamed chicken with rice ($15.99), which appears to be a featured specialty dish. I know L would enjoy the food at Calgary Court.

Photo credit: Taste of Asia

One of many things that impress me about a Chinese restaurant is the wide selection of dishes you can get and how common it is for diners to customize their dishes. I think it’s impressive that a chef can make so many dishes and improvise based on a customer’s preference. I also want to mention that during my past two visits, how good the service has been at Calgary Court. As I don’t speak Chinese, I really appreciate the extra dose of courtesy I received from staff.

 

 

Cheap Eats · Chinatown · Chinese · Restaurants

Lucky Place – COVID-19 dine-in edition

 

Ms. Biz and I met up in Chinatown for lunch. Though my go-to restaurant Chong Fat just opened up again, I took this opportunity to dine at Lucky Place. I still fantasize about the dishes Ms. Biz ordered back in June 2017. For this post, let’s listen to “Fantasy” by Mariah Carey.

I notice when my mother, Office Dad or Ms. Biz order off the menu, there’s a series of follow-up questions, suggestions and recommendations. With my severely limited vocabulary, I can’t do the necessary dialogue. I wish my parents pushed me harder in Chinese school.

menu 2

The dish I dream about is the Beef Shank and Tendon with Gai Lan and Double-Fried HK Style Chow Mein ($15). I’m not joking. Below is a picture I keep at my desk in case my boss wants to have a team lunch in Chinatown. That way, I can easily show the server at Lucky Place the dish I want to order.

Screen Shot 2020-06-13 at 4.15.43 PM

Once in a blue moon, I take the picture out and stare at the glistening pieces of tendon and beef shank. Sometimes I wonder if my love for dining out is a problem, bordering on obsession. I can’t stress about it. You can’t teach an old dog new tricks.

eef

As I said before, beef shank and tendon chow mein isn’t on the regular menu. Ms. Biz requests that the chow mein is pan-fried on both sides and gai lan is substituted for bok choy.

Hot and smooth, the tendon was soft and almost jelly-like. Lucky Place’s tendon reminds me of bone marrow, rich and full of fatty beefy flavour. I thought the portion of beef shank and tendon was very generous for the price.

Chowmein

The double pan frying of the noodles results in a brittle texture that soaks up all that rich brown gravy. The dark emerald green leaves were slightly bitter while the slender stalks were sweet and crisp.

Small Bowl noo

Ms. Biz ordered a combo set – Minced Pork and Century Old Egg Congee and Thai Style Salted Fish How Fun ($9.99). The moment this dish hit our table, I could smell the fish. I loved the pungency of the fish and pork floss. Ms. Biz mentioned salted fish is expensive to purchase at a store.

fish noods

The rice noodles were marvelously chewy and caramelized from the wok. The fragrance of the wok hei always gets me weak in the knees. Most home cooks can’t achieve the coveted wok hei because you need a commercial stove to cook at a high temperature.

noods two

A lot of Chinese restaurants serve congee that is smooth and liquidy. I prefer Lucky Place’s version because the soup is thick and fluffy. The soup was loaded with goodies like slippery chunks of century old egg, shards of fresh ginger, ground pork and green onions. This is my ultimate comfort food.

congee

If you aren’t fluent in Chinese, show the owner the pictures on this blog or pick up a version of their new English menu. Ask for the Beef Brisket & Chinese Greens on Rice ($11.95), then request a substitution of fried chow mein ($1.50) and gai lan ($1.99). If there’s any confusion as to what type of noodles you are requesting, point to my picture.

menu 3

Please be patient when dining at this restaurant. The owners are doing the best they can while doing the work of four, so service is slower. English is not their first language, so be open to communicating by pointing at pictures or showing images from this post.

Trust me. The food is worth the effort and the prices are a steal. This feast was only $25 and I had leftovers for L. To date, I haven’t found any other Chinese restaurant in Calgary that makes tendon this good. Hitting the Sauce gives Lucky Place two fat thumbs up.

Lucky Place Restaurant Menu, Reviews, Photos, Location and Info - Zomato
Chinatown · Chinese · Dim Sum · Restaurants

Dim Sum at the Chinese Cultural Centre Cuisine – COVID-19 edition

My friend Karol is busy helping restaurants gain more exposure during the COVID-19 pandemic. Most recently, she worked with YYC Takeout Specials and helped to raise $3,000 for families and children in need.

Screen Shot 2020-04-19 at 2.06.14 PM

Now that spring is finally here, let’s listen to something weather appropriate. For this post, I pick “Violin Sonata No. 5, Op. 24” by composer Ludwig van Beethoven.

When I saw Karol’s dim sum post from the Chinese Cultural Centre Cuisine (CCCC), I started to salivate. Look to the dish at the bottom left. Holler! What huge balls! I asked her if I called, would the staff be able to communicate with me in English? Karol said yes, but if I was worried, I could text my order to the manager. I took her up on the offer. My Chinese pronunciation is terrible as I can’t hit the right tones.

Screen Shot 2020-04-19 at 2.05.12 PM

Unfortunately, the day I called the restaurant was slammed hard. By the time the manager responded, L and I had already left Chinatown. Karol felt terrible and insisted on treating me to dim sum. I told her I would only accept her generous offer if in exchange, she tried some of the frozen dim sum I bought from Chuen May Food Product.

dim sum feast

I was impressed with the takeout dim sum. The Har Gow (steamed shrimp dumplings) was fantastic. The shrimp was plump and had a nice snap to it. When it comes to the har gow “skin”, I am particular. Too often, restaurants serve over steamed har gow, resulting in a damp skin that splits apart when you pick it up with your chopsticks. I like it when the wrapper is a touch dry and has some resistance to it. The wrapper was perfect – firm and slightly sticky.

hagow

The Siu Mai (steamed pork, shrimp and roe dumplings) was enormous. I’ve never seen a meatier sui mai. The wrapper was firm yet silky, and thick enough to stand proportionally against the ginormous meatball.

siu mai

Good siu mai has a unique texture and flavour. The pork and shrimp mixture was pleasantly crunchy from the water chestnuts and bamboo shoots. The shrimp and pork mixture was juicy and so flavouful. I’m going to ask Karol if the restaurant will sell me their dim sum frozen, so I can make it at home. Freaking fabulous. This is one of CCCC’s best dishes.

sui mai 2

The Green Peppers Stuffed with Shrimp Paste is a must order.  I counted three to five shrimps per pepper. The shrimp itself was crunchy with a bouncy texture to it.

green pepper 2

The green pepper was still firm, crisp and sweet. I could taste charred smoky flavour in the black bean sauce. Despite the cilantro, it was still a winning dish.

Green pepper

The Lo Bak Go (pan-fried turnip cake) was thickly sliced and soft. When I bit into the cake, the shreds of the moist pieces of turnip fell apart. The tiny bits of dried shrimp and pork gave a surprisingly amount of umami.

turnip

L said he wasn’t expecting the BBQ Pork Pastry to be so sweet.  I prefer eating this dish cold because the pastry becomes drier and more crumbly and the sweetness becomes less pronounced.

pastry

Dim sum is the ultimate comfort food for me. This feast reminded me of all the weekly get together my mother would organize for our family and friends. Boss Lady is notorious for over ordering at restaurants.  I have to say, she is the ultimate hostess. Generous and hospitable to the point of over the top, Roman-style gluttony.

inside pastry

I can’t wait to have dim sum again. I plan to order the sui mai, har gow, and green peppers with stuffed shrimp paste. I also want to try the lo mai gai (mini sticky rice), steamed shrimp pork and chive dumplings, shrimp rice roll, and the eggplant stuffed with shrimp paste. I’m also going to ask for a side of yellow and red Chinese mustard.

plaste

You know how Zoolander couldn’t turn left on a runway? I can’t plate food for the life of me. Despite my disability, you can still see how delicious the dim sum is at CCCC.  Give it a try. I know I’m going to order again. Hitting the Sauce gives The Chinese Culture Centre Cuisine two fat thumbs up.

The Cultural Centre Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Bars/Lounges · Chinese · Restaurants

Comedy Night at The Tea House – COVID-19 edition

I love stand-up comedy. I’m always rewatching Dave Chappelle, Chris Rock, Louis C.K., Aziz Ansari and Ally Wong’s Netflix shows. When I learned that The Tea House features Comedy Night every Thursday, I was keen to check it out.

red lantern

Following my coronavirus music playlist, I’m going to pick another song that soothes my nerves. For this post, let’s listen by Violin Concerto No.2 “Allegro” by composer Johann Sebastian Bach.

I arrived earlier than my friend and scored some seats at the bar overlooking the stage. From 6:00 – 7:00 p.m., Wednesday to Saturday, the The Tea House offers $7 wines, and deals on select appetizers.

menu

I wanted to try the Half Roast Duck ($35). Considering how much duck we received, this dish is well-priced. I was surprised to see the portion was big enough for a meal for two. The duck itself was silky and tender. This is higher quality duck than I get at my local Chinese BBQ joint.

duck

The butter lettuce was so perfect looking I felt guilty eating it. I requested extra lettuce, as Chen and I didn’t want to fill up with the steamed rice. The rice itself was properly made – each grain was firm yet sticky.

duck lettuce

The condiments were top-notch. We received fresh basil, ginger-scallion peanut sauce and a lovely seasoning salt. I really liked the salt concoction, as it was subtle and accented the flavour of the duck. I would order this again.

duck again
I planned on returning to try more of the food because I posted this review. However, I thought I’d post this early to spread the word about supporting local businesses through these tough economic times.

wine

If you can afford to, consider buying a gift certificate at your local eatery. I bought a $50 gift certificate for The Teahouse and I received two complimentary tickets for any upcoming comedy night. I plan on picking up a couple more gift certificates at Cotto Italian Kitchen, Sukiyaki House, and Pure Kitchen Asian Kitchen & Bar. Are there any restaurants you would like to support?

Screen Shot 2020-03-13 at 4.56.25 PM

PS – Thanks Chen for the meal, company and photos. Can’t wait for your next visit to Calgary. I’ll take you to one of Hitting the Sauce’s favourite restaurants.

The Teahouse Menu, Reviews, Photos, Location and Info - Zomato

Cheap Eats · Chinese · Restaurants · Vegas

Vegas 2020 – Shang Artisan Noodle House

Strictly Dumpling’s feature of Shang Artisan Noodle inspired me to get off the strip for hand-pulled noodles. I read on Yelp that the line-up begins even before the restaurant opens at 11:00 a.m. When Beep Beep and I arrived at 10:45 a.m., there was only one woman ahead of us. Budger was still in her car when we stepped out of our Uber. Though technically, we were first in line, she trotted up aggressively and cut in front of me. Whatever lady – we are all getting in at the same time.

For this post, let’s listen to “Shake it Up” by The Cars. In fact, for all my birthday posts, I’m only going to be spinning The Cars. Let’s go!

The stools at the counter looked uncomfortable, so we sat at a table facing the kitchen. I asked the noodle artist if I could take a picture of him in action. He didn’t look thrilled with my request. He nodded and I went to work. I was quick and only took three photos and three videos.

Rules

Beep Beep and I ordered Hot Tea ($1.95) and glasses of water. For food, I ordered everything Strictly Dumpling ate in his video – spicy wonton, beef noodle soup and dan dan noodles.

noodle making

I could taste the liberal amount of white pepper sprinkled on the top of the House-made Wonton with Spicy Soy Sauce ($5.99). I can always tell when green onions have been prepped too early – there is no oniony flavor left. Shang’s scallions were fragrant and noticeably pungent.

tea

I like the wonton’s long ribbon-like tail. Each bite felt dainty in my mouth. I added black vinegar and chili sauce for more zip. Most of the flavour of the wonton came from the sweet soy sauce. The sauce was more sweet than spicy.

won ton

The Shàng Beef Noodle Soup ($9.95) was our favourite dish. This beef noodle soup is the quintessential hangover cure. The broth was nourishing and full of beef goodness. I drank this elixir down to the last drop. Beep Beep felt like the soup was giving her a big warm hug.

silky noodle

Our bowl contained several generous chunks of braised beef brisket. The layer of fat on some of the pieces was a little much, but it was easy enough to remove. The beef itself was tender and richly flavoured.

oup

The knife shaven noodles were chewy and retained its firm texture up to the last slurp. The noodles took on the flavour of the broth too. We were so full from sharing this bowl, we barely made a dent in the dan dan noodles.

nood pull beef soup

Beep Beep found the Dan-Dan Noodle ($8.95) too spicy. I thought the sauce was too mild. I wish I didn’t pick the knife shaved noodles because the taste of minced pork, preserved vegetables and spicy soy sauce didn’t come through to the noodles. Perhaps the knife shaved noodles are too thick for the sauce?

beef

I think if I picked a thinner noodle, the sauce wouldn’t be overpowered by the ratio of noodle to sauce. When I tried the noodles cold a few hours later, the flavour was greatly improved. However, when I microwaved the noodles at midnight, the noodles turn to mush.

dan dan

When I return to Vegas, I would most definitely return for the beef noodle soup. The broth alone was worth getting off the strip. The beef bowl was cheap, filling, delicious and most importantly, the quality was there. I’m not a big fan of Chinese noodle soups, but Shàng beef noodle soup is exceptional.

dan dan nood pul

Service was speedy and attentive. An employee informed me that Shang Artisan is opening up another location! Yay! That’s good news for us noodle lovers. Hitting the Sauce gives Shang Artisan Noodle two fat thumbs up.

Shang Artisan Noodle Menu, Reviews, Photos, Location and Info - Zomato

Cheap Eats · Chinese · Restaurants · Steakhouse

Kam Han Szechuan House – Crab Hot Pot

Ever since Mai told me about Kam Han Szechuan House, I’ve been craving spicy crab hot pot. So for my sixth wedding anniversary, I told L and One Chubby Hamster that we were going out for Chinese style crab. For this post, let’s listen to “A Teenager in Love” by Dion and The Belmonts.

We ordered two extra spicy crabs ($45.99) with two orders of yam noodles ($3.99), wood ear mushrooms ($6.99), lotus root ($7.99), and Pan-Fried Pork Buns ($11.99). I ordered tea and L and One Chubby Hamster stuck to water. This is the first anniversary that I didn’t partake in a glass of bubbles.

Crab 1.JPG

The pot arrived with burners underneath, which kept our food boiling hot during the entire meal. We received plastic gloves, one crab cracker, and a bucket to throw our shells in.

Crab 2.JPG

The crab is battered, deep-fried and tossed in sauce. The best bite is the first one because that’s where most meat is with the least amount of work. You get a mouthful of deep-fried crab, coated in hot chili oil. The meat inside the shell is scantier.

piece crab

One Chubby Hamster said the noodles were a good consistency – stretchy and soft. I love the squishy texture of the wood ear mushrooms, and how it crunched with the yam noodles. L enjoyed the delightfully crisp texture and mild flavour of the lotus root.

yam noodles

The vegetables and noodles took on the full flavour of the chili oil. The chili oil was fragrant and stung of fiery Sichuan peppercorns. I’d describe the sauce as violently spicy but insanely delicious with notes of garlic, shallots, peanuts and chilies.

lotus

The portion of crab with all the fixings is enough for four adults. While there isn’t much meat inside the crab legs or claws, it’s to be expected at this price.

quitters.JPG

One Chubby Hamster and L squirmed in their seat, occasionally tilting their head back in pain from the heat. I have a high tolerance for spice and even I was feeling it. My face felt hot and my mouth tingled from the oil.

bun.JPG

I wouldn’t order the pan-fried pork buns again. The buns were crunchy on the outside and greasy. The bun itself was sweet and the pork mixture was bland and somewhat sparse compared to the proportion of the bun.

bun 3

Dining at Kam Han is a messy affair. The oil seeped through our plastic gloves. L said this restaurant would not be a good first date place. I agree, and that’s why I picked this restaurant for our sixth year anniversary.

bun 1

Thanks L for dinner and One Chubby Hamster for your delightful company. I’d return, but I would order mild spice instead and the dumplings instead of the pan-fried pork buns. Hitting the Sauce gives Kam Han one fat thumb up.

Kam Han Szechuan House Menu, Reviews, Photos, Location and Info - Zomato

Chinese · Dim Sum · Restaurants · Vancouver/Richmond

Richmond- Shi-Art’s Dim Sum Theatrics

To celebrate L’s birthday, I took him to Vancouver. My parents picked us up at the airport. When we exited her car, I mentioned to Boss Lady that she drives like Mario in Mario Kart. She rolled her eyes and retorted, “I know where I’m going. People just need to get out of my way.” For this post, let’s listen to “Stacy’s Mom” by Fountains of Wayne.

I wanted to eat at Chef’s Tony or Continental Seafood Restaurant but Boss Lady vetoed my suggestions. She wanted Shi-Art Chinese Cuisine because there is plenty of parking. I informed Boss Lady that if we ordered before 11:00 a.m., we would receive 20% off our bill. She looked unimpressed and said she didn’t care about the discount.

congee.jpg

One of the best dishes we tried was the Mushroom and Scallop Congee ($12.99). The scallops were plump and soft. The mushrooms were mild in flavour and silky in texture.

scallop

The congee was simple and delicious, cooked to a thick smooth consistency, lightly seasoned with salt.  I added white pepper because it gives the soup a prominent peppery zip.

shrimp roll piece

My least favourite dish was the Steamed Shrimp Roll ($7.99). There was plenty of large shrimp in the roll, but the shrimp lacked a crunch to it. The noodles, even with the soy sauce, were bland.

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I requested Beef Tendon Rice Rolls ($21.99). The beef was soft but parts of it were dry or fatty. L disagreed and said the beef was delicious.  I enjoyed the rice rolls, which were seared on the edges with a noticeable charred wok hei aroma. The tendon was so gelatinous I didn’t have to chew. I prefer tendon with more of a chew to it.

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My mother mentioned several times that the beef tendon wasn’t as good as the other variation she normally orders at Shi-Art, the Braised Beef Brisket and Beef Tendon in Noodles ($21.99). She wrinkled her nose and added that she’s glad she tried this version as I requested it, but her dish was better.

pumplin

Our favourite dish was the Pan Fried Pumpkin with Spicy Salt ($12.99). Ludwig and Boss Lady mentioned this dish isn’t served at many Chinese restaurants. The pumpkin was lightly battered and crisp. Boss Lady enjoyed nibbling on the spicy seasoning of shrimp, fried garlic, green onions and hot peppers. I’d order this again.

shrimp balls

The House Steamed Shrimp Dumplings ($7.39) were tasty. The wrapper was dry and not overly steamed. The shrimp itself was large and plump. Far better than what I can get in Calgary.

roll

We all enjoyed the Preserved and Dried Meat on Chinese Donut Rice Rolls ($7.99). I liked the crunchiness of the deep-fried donut against the softness of the rice wrapper.

efu

L and Ludwig raved about the Seafood E-Fu Noodle ($18.99). The noodles were piping hot and lightly sauced. The fish, prawns, scallops and squid were nicely cooked. I’d order this again.

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Doug, who appeared to be the day time manager, was chatting up a storm with a customer sitting across from us. My mother interrupted his conversation to ask for some more tea. He didn’t like that one bit and he waved her away with his hand. He took a few steps away, reluctantly turned around and grabbed our tea pot. I saw him dawdle at the tea section and walked slowly back to our table. My father sat up erectly and politely thanked the Doug for the tea. I opened the lid to make sure there was no sign of tampering, like spit.

My mother was pissed. She said the manager is always rude to her and why is he always talking instead of working? I was surprised when ten minutes later, Boss Lady interrupted his conversation again to ask for the bill. Why didn’t she wave someone else over? Doug completely ignored her. Lucky for us, another server got us our bill. L jumped in and snatched the bill before my mother could pay. Our server was impressed. She said it’s rare that young men display such excellent manners. My parents both beamed with pride and chatted with our friendly server for a bit. Boss Lady asked L to ensure we received the 20% discount. With the discount, our bill was around $80.

L and I thought Shi-Art used a lot of MSG because we were both incredibly thirsty after eating there. L enjoyed the food. For the most part, the dishes were fresh, hot and tasty.  I wouldn’t return. I want a dim sum experience without the theatrics. Perhaps the next visit, Boss Lady will permit me to pick the restaurant.

Shi-Art Chinese Cuisine Menu, Reviews, Photos, Location and Info - Zomato