French

Cassis Bistro – Girls’ Night

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Kournikova, Betty, and I met at Québecois’ house before our dinner at Cassis Bistro. Québecois popped some bubbles, and we also tried a new white wine Kournikova brought over. We picked this French bistro for our monthly dinner because Betty has a penchant for beef tartare, and Cassis makes the best in town. We also live within walking distance of the restaurant, so we didn’t have to turn any of our husbands into chauffeurs. For this post, let’s listen to “Poisson Rouge” by Saint Privat. 

I asked Québecois to pick the wine. She selected the Graves Peyrat Bordeaux ($70). She mentioned she loved the smell of the wine. I enjoyed the soft, mellow notes. I’m a fan, and I would order this wine again.

When our appetizers arrived, I asked Betty to help me take the photos. Kournikova thought the tartare was better than Orchard. Betty felt the potato chips paired best with the tartare – she loved the delicious saltiness of the chips.

Our server gave us a glass of dessert wine to pair with the foie gras. I would never have guessed a sweet wine would be such a perfect match. I thought the wine amplified the flavour of the foie gras. Kournikova said that’s what she likes with a proper wine pairing – you get so much more out of the experience. Québecois appreciated the combination of the pear with the foie gras because she said it cuts into the fat. I loved the way the foie gras melts in your mouth. 

I ordered Steak Frites, but I was over the moon with Québecois mussels. Holy smokes – what a beautiful bounty! The moment I tried a mussel, all the other food on the table ceased to exist. 

Each mussel was so fat and bursting with the flavour of the sea. The texture reminded me of a poached egg – hot, silky and soft. At the end of our meal, I noticed that each mussel was still at the optimal consistency, despite having sat in the steaming broth.  

If I knew the mussels were like this, I would have ordered my own bowl. But, in the end, I didn’t need to as Québecois couldn’t finish her dinner. I must have eaten about half her meal. She is a most generous and wonderful friend. 

During dinner, all I could talk about was the mussels. Kournikova said she could tell I enjoyed the mussels because I talked about them for so long. I realized I was repeating myself for about half an hour. I looked up and saw the glazed expression of Betty, who was politely listening to me rant. I realized two things. First, I’m a boring person. Second, I need to give more credit to L, as he is a very patient man. 

We were full, but we still ordered dessert. The Marquise ($14) consisted of three or four different layers and textures of chocolate. I liked how in each bite, I could taste a variety of chocolate that was fluffy, creamy, crunchy or fudgy. The port was spicy, with warm notes. 

The service was lovely, and the food was excellent. And those mussels – sweet Bejesus- are so impressive that I would order it as my last meal if I were on death row. Thank you, Cassis and Québecois, for a sublime meal. 

Fusion · Vietnamese

Pure Street Food – Part Two

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On Sunday, Bex.oxo invited me to National Geographic Live. Before the presentation, we planned to dine at Maven, but the 1.5-hour wait deterred us. So instead, I suggested First Street Hall & Bar, as I knew Bex.oxo would find something she liked. Let’s listen to “Delicate” by Taylor Swift for this post.

We stopped by for a coffee at Alforno. As we sipped our cappuccinos, I showed Bex.oxo around the market. She noticed all the vendors are notable restauranteurs in Calgary’s food scene. I had the best intention of checking out Actually Pretty Good and La Mano, but I remembered seeing Foodkarma’s post on the dry noodles at Pure Street Food. I’m a sucker for a good recommendation, so I ordered the Hu Tieu Mi Kho Noodles ($15) and Spicy Bo Kho Brisket Sesame Donut ($6).

What blew me away was the sesame donut. The shell was thin, light and crackled when I bit into it. The brisket was so tender; I barely had to chew. The crowning glory in this donut was the layers of fresh basil, chilled cucumber and crunchy carrots. I noticed as the donut chilled, the flavours became even more pronounced. For me, this was like a banh mi but intensified. We both didn’t use the dip. We felt the donut was flavourful enough and didn’t need anything else. 

The Hu Ties Mi consisted of wok-tossed egg noodles, char sui, ground pork, spring greens, slices of fish cake, and a side of rib bone soup. The portions are so generous. I made Bex.oxo eat some of my lunch. I was instructed to sip the soup independently rather than mixing it into the bowl. I loved the broth’s flavour, which was so vibrant and lively. The big piece of rib meat was soft and meaty. I would order the soup again.

The sauce on the noodles had a robust spicy kick to it. The noodles were chewy, soft and sticky. There was so much char sui, ground pork, and noodles, the portion was big enough for two meals. 

The spring roll was killer – thick and densely packed with a savoury filling. I thought this was one of the better Vietnamese spring rolls in town. You can tell there was no scrimping of ingredients or love. 

I’ll have to come back and try another vendor other than Pure Street Food. Old habits die hard. But if I died that afternoon, I would have passed away happily. The sesame beef donut was one of the best things I’ve eaten in 2022.

Banh Mi · Cheap Eats · Vietnamese

Banh Mi Date #11 – Secret Vietnamese Cafe

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I’ve wanted to try Secret Vietnamese Cafe ever since I watched Jeff’s Channel on Youtube. Now that I work in the Beltline, I have the perfect opportunity to further my goal of eating at 19 different banh mi shops. Eleven down and eight more to go! Let’s listen to “Nothing’s Going To Stop Us Now” by Starship.

Secret Cafe has a cozy coffee house vibe, unlike the more utilitarian banh mi shops in Calgary. I noticed several extensive menus posted on the walls when I walked in, showcasing pictures of sandwiches, pho, noodles, curries, appetizers, and Vietnamese subs. When I told the female owner I wanted a banh mi, she recommended the Special Combo Sub ($8.99). She asked me if I wanted my sub spicy. I responded in the affirmative. Pro tip – unless you can handle the heat, don’t ask for spice. My tongue was on fire for hours. 

The cafe was busy with regulars who knew the owners. Two customers ordered the lemongrass pork vermicelli when I was there, and another person ordered pho. Several people came in to pick up their order. 

I asked for no cilantro but still got it anyway. No biggie, as it was easy to remove. I enjoyed the crushed peanuts and the rich flavour of coconut milk in the beef. I also liked how the whole sub was warm – from the toasted bread, melted cheddar cheese to the hot, tender pieces of pork, chicken and beef. The thick slices of carrots tasted lightly pickled. The cucumber and onions were thinner in width. 

How does Secret Vietnamese Cafe compare to the other banh mi heavy hitters in Calgary? The vegetables come in coarser chunks. I prefer the delicate crunchy layers that Thi Thi has mastered with cucumber ribbons, razor-thin onions and julienned carrots. I like the freshness of Secret Cafe’s meats, which I found better quality than To Me Subs. I prefer the lightness and crumb of Banh Mi Nhu Y and Trung Nguyen subs over the heavier bread at Secret Cafe. Price-wise, I thought Secret Vietnamese Cafe offered better value than Kim Anh Sub but had less of a flavour bomb.

I noticed the owners like to banter with each other while they work. If you know of or have grandparents who emigrated from China, you’ll know what I mean. I don’t get homesick anymore, but if I needed a dose of old-school love, I’d come here to soak up the memories.  

Restaurants · Vietnamese

Rau Bistro

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One of my favourite cuisines is Vietnamese food. Pre-COVID, I would host make-your-own salad rolls and hotpot-style dinners for my friends. However, after dining out at Rau Bistro, I realized my homestyle version sucks in comparison in terms of variety, quality and technique. For this post, let’s listen to “Hit That” by The Offspring.

L and I ordered the Wrap Two Combo ($20) and one Seven-Course Beef Set ($35). Next time, I would pick the beef set and not the Wrap Two, as the items in the wrap combo are also in the beef set. Instead, I will order the Shrimp and Yam Beignets ($12), Bun Man ($15), and Bun Bo Hue ($15), which I hear from trustworthy sources are stellar choices.

The beef congee was homey and oh so delicious. At Rau, the soup is more broth-like and not the thick and fluffy style you find at Chinese restaurants. I appreciated how the soup was served boiling hot, which allowed the flavours of the oils and meats to pop. I enjoyed the vibrancy of the herbs and the interesting texture of the various meats, like the tripe and chewy bits of what I thought were white fungus and tendon. I would order this again.

The cold, wet papaya salad with beef jerky was a wild explosion of sour and tart notes. The dressing on the strands of bean sprouts, papaya and carrots were refreshing. The lime-marinated medium-rare beef salad offered lively bites from the crunchy slices of onion, balanced by the mellowness of the chopped tomatoes. I also enjoyed snacking on the shrimp crackers, which were light, crispy and melted in my mouth.

I’m a fan of the steamed giant meatball, which was like a more subtle, juicier version of a Chinese dim sum dish, sui mai. The meat was soaked in a peanutty sauce, soft and warm, cupped in a dumpling wrap. This was so tasty, that I ate most of it, as L preferred the skewers.

All the meats in the wrap combo and beef set are winners. The grilled la la beef and satay beef each tasted different, garnished with sauteed green onions or garlic. The meat cooked in the fondue was lovely, soft and tender. I found the shrimp paste plumper and fresher than Rau’s competitors.

I appreciated the generous amount of basil, mint, pineapple, lettuce, cucumber and pickled carrots in both dishes. Unfortunately, our wraps have no pictures because L and I haven’t mastered our wrapping technique. I had to throw away two rice wrappers because I didn’t soak the crepe long enough in the warm water, resulting in a sticky, congealed mess.

There’s so much thought and care that goes into every dish. I noticed even the sauces were prepared in such a way to offer a completely different flavour profile. For example, the spicy tamarind sauce was topped with peanuts and chillis. The fish sauce was light, sprinkled with heady garlic notes and sweet pieces of carrots. I found the anchovy sauce intense with pungent, savoury, salty notes.

Rau is different from the norm – there isn’t anything generic about the flavours here. L noted that even though the portions were so generous, he didn’t feel gross or overstuffed. If you haven’t been, I highly recommend visiting Rau Bistro. This is a restaurant worth hitting up. Hitting the Sauce gives this gem two phat thumbs up.

Bakery · Dessert · French · Restaurants

Yann Haute Patisserie

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L and I started a new tradition. We go out to a restaurant to celebrate Valentine’s Day on any day other than February 14th. The reason is that most restaurants are far too busy to give us the experience we want. For this post, let’s listen to “White Wedding” by Billie Idol.

L picked up a lovely sake, a dozen long-stemmed red roses and he made my favourite dish, spam musubi. I, in turn, surprised him with desserts from Yann Haute Patisserie. I have to say that we both killed it this year. The roses were gorgeous, and the sweet sake and salty spam musubi pairing hit the spot. However, the star of the show was the desserts.

I ordered a set of Lovely Eclairs ($16), Paris-Calgary ($7.90), and Mille-Feuille ($7.90). The pair of eclairs came in chocolate and vanilla. The chocolate was intense – the glaze, the chocolate itself and the ganache filling. In comparison, the vanilla eclair was light, and the vanilla bean flavour filling was pronounced, but in a wholesome way, like an old-fashioned vanilla ice-cream cone. Of the two, I preferred the heavy, luxurious flavour bomb of the chocolate.

I let L eat the macaron that crowned the Paris-Calgary dessert. He said the macaron tasted terrific. The dessert itself was like a Ferrero Rocher but with high-quality, fresh ingredients. The center was piped with hazelnut praline and cream. The flavour reminded me of a chocolate hedgehog. L couldn’t believe how much work went into this dessert – the gooey center, crispy shortbread, cream and puff pastry.

The mille-feuille was made of beautiful crispy layers of caramelized puff pastry, oozing with thick, creamy Madagascar vanilla bean cream. L exclaimed that whoever made this dessert has mad culinary skill. I concur.

L loved that all the pastries weren’t too sweet. He said all the desserts were excellent yet different from each other. I’m not a sweets person, but I’m such a fan I plan to return to buy some more cakes. Honestly, I would be happy to make a meal out of these creations. The pastry chef at Yann Haute is so talented, I’m turning over a new leaf. Hitting the Sauce gives Yann Haute (and L) two phat thumbs up.

Beer · Pizza · Pubs

Richmond Pub

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I was texting my brother Jacuzzi about a series of unfortunate events. He must have noticed the melodramatic tone in my messages because he immediately ordered me to go out for dinner. I told L and he agreed with Jacuzzi. As always, they are correct. For this post, let’s listen to “Cherry Bomb” by Joan Jett.

L was in the mood for pizza. I suggested Richmond Pub because their pizza rivals Spiros, Hanni’s and Inglewood Pizza. On the night we went, a 12″ pizza and a 60 oz beer were on special for $30. For drinks, we picked Duke Lager, an easy-drinking American-style beer. For pizza, we went for the gut filling Rocky Balboa.

I also ordered hot wings ($14.50). Unfortunately, there are no pictures of the wings and beer because my photography was worse than usual. If a picture is worth a thousand words, my photos that night would be worth only a sentence fragment.

The menu states Richmond Pub only uses fresh wings. I thought the wings were great – the skin was crispy and the meat was white and plump. The hot sauce was pleasantly tangy and spicy.

The pizza is heavily layered with pepperoni, Italian sausage, mushrooms, red onion, and blanketed with a thick layer of gooey cheese. The tomato sauce was bright and zingy. The crust was crunchy and thick enough to stand up to the ratio of meat and cheese.

Thanks, L and Jacuzzi – it turns out all I needed was a night out. Hitting the Sauce gives Richmond Pub’s pizza two phat thumbs up.

French · Restaurants · Special Occasion

Cassis Bistro – Birthday dinner

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Turning a year older wasn’t so bad this year due to the unexpected shower of gifts and well wishes from my family, friends and workplace. I started the day on the right foot with my father-in-law at Costco. From there, my day got even more exciting. To set the mood for this birthday post, let’s listen to a song I have stuck in my head, “Hurdy Gurdy Man” by Donovan.

Initially, I wanted to try a new restaurant. However, Vero Bistro had a “wine and dine” event on Wednesday, and I didn’t want to partake. Franca’s has been on my list ever since I read about it in the news. Unfortunately, Franca’s isn’t currently open on weekday evenings. My third choice was omasake at Nupo, but the only seating was at 8:00 p.m. That’s too late for me to go out on a Wednesday night. So I settled for a tried and true favourite – Cassis Bistro.

Lindy is the best server I’ve experienced at Cassis. She provided excellent suggestions to make our meal even better. Also, her warm, welcoming personality added to our dining experience.

I started with a glass of Cellier Chartreux ($13, Lirac, Cotes du Rhone 2018) and L drank a Crisp Pils ($8). I found my wine light, with a minerally aftertaste.

I always enjoy the bread and butter at Cassis. The innards of the baguette were silky and soft, while the crust was crusty and munchy. The butter was rich and mellow and melted on my tongue.

We shared a big plate of Beef Tartare ($29). This main size order comes typically with frites, but we opted for potato chips instead. The beef tartare was fragrant – it smelled bright and refreshing like citrus and dill. The taste, texture and temperature was sublime – flavourful, soft and chewy. I would get this again.

The salad paired well with the tartare. I liked the subtle acidity in the creamy dressing. The spring greens were so fresh and crisp, and almost fluffy in texture. L liked the addition of beets, which added a sweetness that contrasted with the tartare and salad dressing.

To pair with my Duck Confit ($29), I ordered a glass of Chateau Franc ($14, Magnus Bordeaux 2016). I enjoyed the bigger, juicier notes in the Bordeaux over the Cotes du Rhone. I would order this wine again.

The duck at Cassis is outrageously decadent. The chef nailed everything that makes a duck confit so enjoyable. The skin was ultra-crispy, the meat was meltingly tender, and the hot, thin layer of duck fat triggered some serious eye-rolling ecstasy. The duck came with carrots and a generous side of potato gratin. The carrots were so delicious and sweet, I wondered where Cassis buy their produce.

L’s Steak ($44) was sublime. The exterior of each thin slice of steak had this delicious char. The interior was soft and flavoursome. I loved the sharp peppery notes in the gravy and on the extra crunchy frites. Sweet Besus, the food at Cassis is heavenly.

Hitting the Sauce gives her birthday and dinner two phat thumbs up. Thanks to everyone who made this coming of ageing event a spectacular day.

Chinatown · Chinese · Seafood

Chinese Culture Centre Cuisine – Surf and Turf

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Before Fougui left for Mexico, we went out to reminisce about the old days when we used to work together. I also invited Office Dad to our dinner at the Chinese Cultural Centre Cuisine (CCCC) because it wouldn’t be a party without him. For this post, let’s listen to “Bad Reputation” by Joan Jett.

I didn’t tell Fougui that Office Dad was coming, because I wanted it to be a surprise. Office Dad wore sunglasses and hid behind a newspaper at an adjacent table. After we sat down, he walked behind Fougui and called him on his phone. I didn’t have the heart to tell Office Dad that we recognized him a mile away and he wasn’t tricking anyone. After we finished feigning an appropriate amount of awe and shock, I ordered Peking duck (three courses, $48) and Steamed Crab on Sticky Rice ($40). Instead of the standard first course of duck soup, I requested noodles.

First to arrive was the Peking duck with crepes. The skin was dry and toasty. When I bite into the crepe, you could hear the crackling snap of the skin. The duck meat was flavourful and not overly fatty. I liked how the crepe was papery thin and steaming hot. CCCC is not skimpy with the portions. I noticed a generous amount of duck, cucumber, green onion and crepes.

The temperature of the ground duck mixture was still blistering when I scooped some into a lettuce cup. I enjoyed the wraps, but I focused more of my appetite on the duck chow mein. I mentioned to Office Dad that the food was so good, I plan to blog about this meal. He nodded in agreement and asked if I would change his name to “Cool Office Dad”.

Most restaurants give you a thick Shanghai noodle dish with the Peking duck course. I was excited to see CCCC uses the thin Cantonese chow mein noodles. This is a simple dish, but so comforting. The wok hei in the sauce was on point. Each bite was a saucy mess of smoking hot gravy, brittle noodles and crunchy bean sprouts.

I saw Lovegastrogirl raving about the steamed crab before on Instagram, so I knew I had to order it. The crab is a winner. The meat was flaky and sweet. The rice was fresh and soft, seasoned from the pops of tobiko, egg and fluffy crab meat.

When we left the restaurant, we each took turns complaining about how full we were. Cool Office Dad let out a big burp to show how satisfied he was with the feast. Not so cool, Daddio! Good thing he still had his mask on.

If you are looking for a place that isn’t teeming with customers, I’d recommend eating at the CCCC. The restaurant was quiet. There were only four parties scattered throughout the spacious room. The service was friendly and attentive. You won’t go wrong ordering the fresh steamed crab and Peking duck.

Restaurants · Vietnamese

Pure Modern Asian Kitchen + Bar – Late-night pho

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Our friends came over for a small party for New Year’s Eve. We followed the province’s gathering restrictions (updated December 21) for indoor social gatherings. I kept the number below the maximum limit of 10 people, and the six of us were well over the age of 18. Furthermore, everyone was double vaccinated, boosted up, and tested negative for Covid. For this post, let’s listen to “What Are You Doing Near Year’s Eve” by Ella Fitzgerald. 

We snacked and sipped the night away. Zuber popped open his favourite champagne – Taittinger. Sirski followed suit with Bollinger. I opened up a bottle of wine from Kournikova’s favourite winery – Ex Nihilo. 

My friends live blocks away from me, so I wanted to give them something hot and nourishing before they walked home in the -21 weather. For our late-night snack, I ordered Pot au Pho (gluten-free, spicy broth $60) from Pure Modern Asian Kitchen and Bar. 

I brought out my hot pot burner near the end of the night. I boiled water for the noodles on one half of the pot, which I requested uncooked to make it fresh for my guests. I simmered the brisket, beef balls, tendon, and beef ribs on the other half. At the very last moment, I slipped in the raw slices of beef.

My pictures don’t do the food justice, so I’m stealing one from Pure’s Instagram post. Ah, that’s so much better, isn’t it?

The broth was thick, heavy with rich beefy notes. The broth is a meal in itself. I looked up from my bowl to see everyone’s head down, joyfully slurping up this soupy goodness. Zuber raved about the pho and said this was an excellent idea to end the night. 

Kournikova only indulged in a tiny bowl with no noodles. She enjoyed all the meats, basil, and crunchy bean sprouts. Sirski and Québécois avoided my favourite meat – the beef rib. What? That’s the best part! I love the soft meat and the gelatinous bits around the rib. The tendon was soft and melted in my mouth. Québécois loves cilantro, and she knows I hate the herb. She was surprised and appreciative that I didn’t nix the obnoxious herb from my order. I accidentally got some cilantro and gagged a little. What I won’t do for my friends.

Pho au Pho was a hit! I would order pho again in a heartbeat. It’s the perfect ender for the last freezing cold day in 2021. Everyone left warm and content, and ready for 2022.

Japanese · Restaurants · Seafood · Special Occasion

Sukiyaki House – L’s birthday dinner

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On Friday, we celebrated L’s birthday at Sukiyaki House. On that particular night, because the restaurant was short-staffed, I couldn’t request omakase (a special menu curated by the chef). L said that was fine with him, as everything off the regular menu is exceptional. For this post, let’s listen to “Waltz for Roxy” by The French Note.

To start the festivities, we ordered a bottle of Mizubasho Junmai Daiginjo ($55). Judith has superb taste – her sakes never disappoint. L marvelled at the smoothness and pureness of the rice wine. He said, unlike other sakes, this one was so easy to drink, almost like soda pop. This sake tasted so pretty; I could imagine fairies sipping it.  

Head chef Koji Kobayashi sent over a stunning gift for L’s birthday – seabass and snow crab sushi. L and I just sat there a moment in silence – admiring the food art. I didn’t notice there was an absence of rice until L mentioned it to me. The silky texture of the fish on fish was sublime. The creamy sauce tasted like roasted sesame seeds with a touch of sweetness. I loved the sea burst pop of the salmon roe and the crunchier snap crackle of the tobiko. I was smiling the entire time I ate. I never experienced this flavour and texture combination before. This dish was incredible – the best thing I’ve eaten in 2021. I thought the seabass sushi illustrated Koji’s wide range of creative talent. After sampling Chef Koji’s specialty dishes in the past few years, I can say he has multiple platinum hits and not a one-hit-wonder.

Our next dish was another beauty – Kanpachi Tataki ($24). I think this was the first time I tried Amberjack. I found the texture of the fish unique – the flesh was substantial and buttery with a clean flavour profile. L appreciated the subtle smoky sear, which he thought added to the experience.

The Tekka Roll (tuna maki roll, $5) was outstanding. The tuna was rich and creamy, which contrasted with the crispness of the toasted nori. I don’t understand how with only three ingredients, a dish can taste so good.  No picture was taken, as I had incorrectly assumed it would taste just like a regular old tuna maki roll.

I don’t know anyone else in the city that can do a better Shrimp Tempura ($12) than Sukiyaki House. The batter was light and flaky, and the shrimp was sweet and crunchy. My favourite part is the tempura sauce because I think the daikon and the grated ginger adds warmth and depth to the flavour profile.

If you like wings, you need to try the Chicken Karaage ($12). This is fried chicken perfection. The meat is so silky and tender, that chunks of meat easily split apart with a mere poke of a pair of chopsticks. The squeeze of lemon was perfect for helping cut into the fattiness of the crispy chicken skin. When I mentioned to L that the karaage was cheaper than wings at a pub, he noted that Sukiyaki House’s version also had no gristle or that purple bone marrow bruising you find in hot wings.

We ordered a round of nigiri: Amaebi (sweet spot prawn, fried shrimp head, $4); Ebi (steamed prawn, $3); Hotataegai (Hokkaido scallop, $4.20); Tako (steamed octopus, $3); Shake (Atlantic salmon, $3) and Toro (albacore tuna belly, $4.50). L mentioned all the crevices made eating the scallop an elevated experience.

I enjoy having sake at Sukiyaki House, but for some reason, whenever I eat sushi, I crave a dry white wine. I was happy with the sauvignon blanc ($11) Judith picked out for me as I found it a well-balanced, easy-drinking wine.

For dessert, the birthday boy ordered Matcha Shiratama ensai ($9). I noticed all the fruit was at the perfect stage of ripeness. L loves Sukiyaki House’s homemade red bean. When he was eating his dessert, he looked like a kid enjoying his special treat. I think L was Japanese in his past life. Myself, I think I was Wilbur in Charlotte’s Web. L can tell when I’m impressed with a meal because I always announce that if I died that night, I would die happy. I’m glad I woke up the next day because now I get to do it all over again. We are looking forward to Sukiyaki House’s future omakase nights. Thanks, Koji for making dinner a special event for L.