A Bowl of Taiwanese Flavours

Taiwan style noodle soup at BBT Cafe

Today I met up with some friends for lunch in Vancouver's Kerrisdale and we decided to go to BBT Cafe, a Taiwanese restaurant.

I'd eaten there a few years ago and hadn't been back since.

I ordered the Taiwan style noodle soup ($15.95), which includes a soy-infused egg, bits of braised pork, shrimp, and bean sprouts with wheat noodles.

This dish is called Taiwanese danzai noodle soup, which translates as "wooden stick noodle soup", or "slack season noodle soup", which was made by fishermen in southern Taiwan. 

During the off-season, or "slack season", they would peddle the noodles by carrying them in pots suspended from wooden sticks to make some money until the season came to catch seafood.

Enjoyed this bowl of noodles, a relatively light lunch and liked the chewy texture of the wheat noodles!

BBT Cafe, 5979 West Boulevard, Vancouver, BC. Tel: 604 266 2195

Review: Bun Cha Ca Hoang Yen

Large portions are served at Bun Cha Ca Hoang Yen

When my friend AY calls and says we should meet up for lunch, it means a culinary adventure for me.

He's a walking guide book to food in Vancouver, but not the Michelin Guide restaurants. AY is a bona fide lover of street eats and will go to great distances to find where good food is and then share his discoveries with other foodies... like myself.

The restaurant is know for its Bun Rieu

Today we met up for lunch at Bun Cha Ca Hoang Yen on Victoria Drive near East 33rd Avenue. I managed to find parking on a side street and AY was already in line. The place was absolutely packed for a Sunday.

Diners slowly trickled out and finally we got a table right by the window.

Bun Cha Ca Hoang Yen used to be located a few blocks further south, but moved here almost four years ago. It is known for its crab vermicelli as well as homemade fish balls, so we ordered both with rice noodles and a dish of salt and pepper chicken wings.

Not long after two giant bowls arrived, along with a plate heaped with raw bean sprouts, lime wedges and fresh basil leaves.

Fish cakes and vermicelli in a clear broth with dill

Bun Rieu ($19.95) is described on the menu as "special crab soup with vermicelli". It has a tinge of red, but it's not spice at all; the colouring is from the crab paste mixed with egg, creating fluffy mounds floating on the surface, and underneath are some shrimp, slices of pork, deep-fried tofu puffs, slices of Vietnamese pork sausage, and tomato wedges along with lots of rice noodles and coriander and spring onions.

Meanwhile Bun Cha Ca Dac Biet ($18.95) is fish cakes with rice noodles in soup, featuring a clear broth, with not only fish balls, but also sliced fish cakes, Chinese celery, tomato wedges, lots of dill, and spring onions. The fish balls are not a round ball per se, but somewhat springy in texture.

This dish is the lighter of the two, but both are substantial in terms of portion.

The chicken wings, or Canh Ga Rang Muoi ($17.95), need to be dipped in the lemony pepper sauce to give them flavour, otherwise on their own they were bland, as the batter didn't have much taste.

Chicken wings dipped in a lemony pepper sauce

Somehow over the course of two hours we managed to finish practically all the food!

Needless to say I soon suffered a food coma after I got home...

Bun Cha Ca Hoang Yen, 5155 Victoria Drive, Vancouver, BC. Tel: 604 321 2711 

Saturday Morning Cartoons in the Movie Theatre

I had to check this out!

This morning I went to Vancouver's Park Theatre, an independent movie theatre on Cambie Street to watch -- Saturday morning cartoons with cereal!

Really! It reminds me of when I was a kid, waking up early and rushing downstairs to turn on the television to watch cartoons with a bowl of cereal. Apparently many others in my generation did too.

Today the theatre held its first "Saturday Morning All-You-Can-Eat Cartoon Party!" and I just had to check it out.

There were many cereals to choose

For this event tickets were a bit more expensive at $23 for adults, $15 for children, but it included as much cereal as you could eat with either milk or plant-based milk. We were encouraged to bring our own non-breakable bowl, otherwise they had compostable bowls and wooden spoons.

And there was an extensive selection of cereals: all the sugary ones were near the front of the table, like Lucky Charms, Fruit Loops, Oreo Puffs, Golden Grahams, Captain Crunch, Strawberry Toast Crunch, and Rice Krispies, while towards the end were the relatively healthier options like Kellogg's Corn Flakes, Honey Nut Cheerios, and Chex.

Like most people, I poured a combination of these cereals into my bowl, added milk and sat down in the theatre and ate.

The programmer for the theatre introduced herself and explained this Saturday morning cartoon show was previously shown at the sister Rio Theatre several times, but this is the first time at the Park since being under new management (same as the Rio Theatre).

She explained that this was a "low stakes event" in that the lights would not be dimmed further so that people could see what they were eating, easily get up and get more cereal, take a break, and so on. She stressed it was a marathon, not a sprint.

The cartoons themselves are compiled by David Bertrand in Toronto, including the retro TV commercials, and then are distributed across the country to independent theatres. 

My combination of cereals with milk

We watched cartoons from Inspector Gadget, Charlie Brown, ThunderCats, Daffy Duck, Smurfs, Green Street Frogs, and a stop-motion animation about the California Raisins.

The storylines of some of these cartoons were so funny because bad guys would be caught so quickly and easily, or the bad guy would reveal their motivations as soon as they were arrested. 

Meanwhile the TV commercials were hilarious to watch so many decades later; it made you realise how naive or gullible they thought audiences were at the time. There was one ad about Crest toothpaste where a mother says she can't protect her child all the time because she has to go to work, but Crest can be with her daughter all day!

I didn't think I would sit through all three hours, but I pretty much sat through 2.5 hours easily! Some of the cartoons were almost 30 minutes long. I had forgotten how some could be long, like Inspector Gadget and Charlie Brown, while others, like Daffy Duck were short, and clips of Felix the Cat were only seconds long.

The theatre was barely one-quarter full, many aduilts and some families, but we were quite an enthusiastic crowd. Hopefully word of mouth will get more people to come next time. And yes I did get a sugar high from the cereal!

Picture of the Day: Spring is Here

Pastel pink cherry blossoms are out

Spring allergies didn't really hit me until today. After days of rain in Vancouver, which is now called "an atmospheric river", we were surprised to see the sun and blue skies!

When that happens you have to go out for a walk, and today was particularly significant as it's the first day of Spring.

Magnolias have begun to bloom

I saw magnolias blooming as well as cherry blossoms.

But after my walk I started having sneezing fits and my eyes watered.

Ten hours later my eyes are still itchy, my nose can't stop dripping.

When I was in Hong Kong I never had this problem!

Nevertheless, still thrilled to see that winter is behind us, even though we had no recorded snow this year. The last time that happened was 43 years ago! 

Sake to the Hollywood Stars and Beyond

Dassai Junmai Dai Ginjo 23, 39, 45 and Nigori 45

In the late 1980s sushi and sashimi came to Vancouver, and along with it, sake.

At the time Japanese restaurants served sake warm, presenting them in silver buckets meant for ice, but instead filled with warm water.

Bluefin tuna crudo with blood orange

For a long time that's how many of us thought that was how sake was supposed to be imbibed.

However it turns out warm sake is typically lower-grade sake to mask the harsh flavours, while premium ones are served chilled, much like white wine.

Last night I got a chance to try some sake by the brand Dassai, which I have tried a few times with Japanese food.

At the Governors Ball following the Oscars last Sunday, Hollywood elite were treated to Dassai sake to have with food prepared by celebrity chef Wolfgang Puck, along with sushi prepared by sushi chefs. And for those curious, it was Dassai 23.

But the exercise last evening was to sample the sake with Western-style food to show non-Japanese that sake can be paired with anything from cheese to pizza and steak.

Rice polished at different percentages

The Sake Samurai for Canada is Patrick Ellis and he loves talking about sake. He became a Sake Samurai in 2018, where he was inducted in an hours' long ceremony where he had to give a speech in Japanese about what sake means to him.

He explained that sake has umami, the fifth sense, described as savouriness which can be found in food like tomatoes, mushrooms, soy sauce, anchovies, cheese and dashi.

The numbers on the bottles indicate how much the brown rice has been polished. In the case of Dassai 23, that means 77 percent of the rice has been polished, and for Dassai 45, 55 percent of the rice was polished. The more the rice is polished, the cleaner the flavour and brighter the aroma.

We started off with a sparkling sake which was milky in appearance, followed by Junmai Dai Ginjo Dassai 23 Centrifuge paired with bluefin tuna crudo with blood orange segments. The centrifuge helps filter the sake from the lees for a cleaner taste, or so they say. This pairing extended the sweet taste of toro and chutoro.

Foie gras torchon with brioche and apricot

The tasting continued with Junmai Dai Ginjo Dassai 39, which tasted cleaner, and a bolder taste, paired with foie gras torchon on toasted brioche with apricot gelee.

The main course of USDA prime Omaha striploin was rolled with proscuitto and served with stewed San Marzano tomatoes, black truffle and whipped potatoes, and was paired with Junmai Dai Ginjo Dassai 45. This was similar to Dassai 39 with a clean taste that had no trouble holding up to the strong flavours of the beef.

For dessert, Madagascar vanilla panna cotta with poached pear sauce together with Nigori Dassai 45.

After dinner, Ellis also told us that Dassai sake ingredients were sent to the International Space Station last fall to try sake fermentation in space! It returned to Earth recently and will be made into sake soon. He was hinting that if we end up living in space, the easiest alcoholic drink to make there will be sake, not wine.

Striploin rolled with proscuitto in tomato sauce

Representing Dassai were two executives who specifically flown in to Vancouver just for this event and left today: Shohei Yamane, director at Dassai, and Takenari Yamamori, manager of international business.

I asked Yamane about how Dassai managed to get served at the Governors Ball and he explained that one of the Dassai partners is in the movie business. What a great marketing strategy! Apparently director Steven Spielberg pronounced their sake as "exceptional".

When I asked Yamane about the biggest sake market outside of Japan, he said it was China. Before it was Hong Kong, but like seafood and steaks, some of it goes across the mainland and it's hard to know exactly how much.

We also talked about Hong Kong, and he knew of a sake bar called Sake Bar Ginn that he had visited, and I had been too! Too bad it closed during Covid.

Yamane talking to the sake crowd

Dassai is hoping to grow sake consumption in Canada, and it starts with dinners like these to educate diners what sake is and how it complements pretty much everything you eat.

 

Chinese Restaurants Riffing Off Each Other

Lobster meat stir-fried with egg white at Lanxuan Restaurant

You know the saying, one is random, two is a coincidence, and three is a trend?

Within five days I have tried two similar dishes in two different Chinese restaurants that may result in the latest trend to eat in Vancouver.

On Friday evening we went to Lanxuan Restaurant in Richmond, where we had some fantastic dishes, such as butterfly deep-fried chicken with glutinous rice underneath, a giant pot of a fish with pumpkin, and a flavourful soup with ingredients such as dates, longan and pork.

The highlight was lobster meat extracted from the shell and stir-fried with egg white. The presentation was even more bougie with tiny bits of gold leaf and shrimp roe on top.

Crab meat stir-fried with egg white at Dynasty

It was fantastic with a splash of Chinese vinegar to enhance the flavour.

Then last night we went to the always high quality Dynasty Seafood Restaurant, where our host managed to get some special dishes like a whole roast duck with tea-smoked quail eggs, deep-fried white bait typhoon shelter style, and freshly made sesame balls with black sesame filling for dessert.

The standout by far was crab meat stir-fried with egg white. It was presented on a massive platter that we couldn't finish. The crab meat was so dense, one can only wonder how many crabs were used in the dish. This was also served with dark vinegar seasoned with ginger.

I can surmise that Lanxuan has had this lobster dish before as it was recommended to us by a regular patron, while Dynasty staff told us the crab dish was new; they probably thought of riffing off of what the former restaurant had done.

A large fish in a hot pot with braised pumpkin

What's next? A combination of crab and lobster? Or with scallops? Geoduck?

Picture of the Day: Plum Blossom

Some plum blossoms in their pink glory

Vancouver is in the middle of a deluge of rain this week, and today miraculously there was a bit of respite, so I went out for a walk.

The plum blossoms are out and I took a picture of some for all to enjoy.

That is all.

Chinatown Eats: Bitter Melon and Spare Ribs

A large portion of bitter melon and spare ribs with lots of rice!

Went to Chinatown today and headed to The Boss Bakery and Restaurant for lunch.

One of the lunch specials was a classic Cantonese dish -- bitter melon with spare ribs.

Here the bitter melon is thinly sliced and sauteed with onion, and pickled vegetables that add a slightly sour taste to counterbalance the sweetness of the small pieces of pork ribs. 

The saucy dish is great with white rice, and at The Boss, it's always a giant mound that could feed a family of four.

Mini pineapple buns and flaky egg tarts

Just as we were finishing our lunch more food was ferried to our table -- freshly baked mini pineapple buns and flaky Portuguese-style flaky egg tarts. 

The buns were warm, light and fluffy with a slight crunch from the cookie top. So good!

The Boss Bakery and Restaurant, 532 Main Street, Vancouver, BC. Tel: 604 683 3860.

Some Well Deserved Oscar Wins

Borenstein (white suit) and Talankin with their Oscars

Happy with the results of the Academy Awards?

I did not watch the whole thing, but thrilled, ecstatic, excited that the films I did watch, won Oscars:

Jessie Buckley for Best Actress in Hamnet.

Buckley was the favourite to win

Her guttural scream in a pivotal point in the film was so primal and intense, viewers could not help but feel her immense pain of losing her child.

Buckley said in a podcast that after making the film, she was desperate to get pregnant! Now she has an eight-month old baby girl and in her acceptance speech said she loved being her mother.

"It's Mother's Day in the UK today, so I would like to dedicate this to the beautiful chaos of a mother's heart. We all come from a lineage of women who continue to create against all odds," she said.

All The Empty Rooms for Best Documentary Short

It's a haunting documentary, seeing the empty bedrooms of children who were killed in school shootings. Not only is it commendable for journalist Steve Hartman and photographer Lou Bopp to visit these grieving families, but also record these children's rooms to prove they existed, they were loved, they had lives with hopes and dreams.

Cazares was so brave to speak out on stage

When the filmmakers went up to accept the Oscar, one of the mothers, Gloria Cazares spoke on stage. Her daughter died in the Uvalde shooting in May 2022.

"My daughter, Jackie, was nine years old when she was killed in Uvalde. Since that day, her bedroom has been frozen in time," Cazares said.

"Jackie is more than just a headline. She is our light and our life. Gun violence is now the number one cause of death in kids and teens. We believe that if the world could see their empty bedrooms, it would be a different America."

Mr Nobody Against Putin for Best Documentary Feature

In accepting the golden statuette, co-director David Borenstein warned the audience what authoritarianism is.

"Mr Nobody Against Putin is about how you lose your country," he said. "And what we saw when working with this footage is that you lose it through countless, small, little acts of complicity.

Talankin (on floor) urged for wars to stop now

"When a government murders people on the streets of our major cities, when we don't say anything, when oligarchs take over the media and control how we could produce it and consume it -- we all face a moral choice. But luckily, even a nobody is more powerful than you think."

He then introduced the star of the documentary, Pavel Talankin to speak through a Russian translator.

"For four years, we looked at the sky, for a shooting star to make an important wish. But there are countries where instead of stars they have shooting bombs and shooting drones. In the name of the future, in the name of all of our children, stop all of these wars now," said Talankin, who is now in exile in Europe.

Afterwards when Borenstein spoke to the media, he made another warning:

"One interesting thing about working with a team of Russians throughout this process has been my desire as an American to constantly compare the situation in America to Russia," he said.

"But a lot of my Russian colleagues and friends always said, 'No, no, it's not the same situation. It's actually happening quicker in America than it's been happening in Russia,' Trump is moving a lot quicker than Putin in his early years."

The Girl Who Cried Pearls for Best Animation Short

Well deserved award for Szcerbowski and Lavis

This 17-minute film was absolutely stunning in terms of its fantastic story and execution. The story isn't so simple and makes viewers think about it afterwards.

Co-directors Chris Lavis and Maciek Szczerbowski make their acceptance speech short and sweet.

"We just really want to thank our amazing neighbourhood and the amazingly talented community of artists that we've had the superb luck to work with," Szczerbowski said. "Thank you to the fantastic city of Montreal. Thank you, Canada."

"Canada!" Lavis chimed in, as they raised their Oscars.

They gave a shoutout to composer Patrick Watson and actor Colm Feore who narrated the film.

Big congratulations to all the winners and nominees! 

What the Stars will be Eating and Drinking

O'Brien will be hosting the 98th Academy Awards

The 98th Academy Awards is tomorrow and everyone is gearing up for the big event. Pundits are guessing who will win the coveted golden statuettes, will winners make political statements that will rile up the American president, and who will wear which designer outfit. The best dressed list will be compiled, and definitely who wore it the worst with endless memes to come.

After the awards show hosted by Conan O'Brien, the celebrities will head to the Governors Ball, where newly minted Academy Award winners get their names engraved on their Oscars, while everyone else can finally cheat on their months-long diets and workouts and gorge on real food.

Puck (left) with Miyazaki beef

Celebrity chef Wolfgang Puck (who I had the opportunity to interview back in 2019) has been busy getting the food ready for the ball. He has a lot of experience catering for this event -- his 32nd consecutive year, which is no easy feat.

"We make 25,000 small plates," he said, adding the celebs can have Japanese food, Austrian food and the best steak -- Miyazaki beef "with Ozempic instead of spinach" if they prefer.

He will make 1,200 of his traditional chicken pot pies that require 22kg of black truffle, and there will also be 32kg of caviar, 1,000 plates of macaroni and cheese, and more than 91kg of tomahawk steak.

If guests still prefer to eat more healthy, they can have sushi rolls and nigiri.

When it comes to alcoholic drinks, Piper-Heidsieck is the champagne of choice, or Dassai sake, and wines from Domaine Clarence Dillon.

Hong Kong's Antinori will make cocktails

For stars looking for cocktails, they will be in good hands with movie-themed drinks created by Hong Kong-based bartender Lorenzo Antinori of Bar Leone, which was crowned the No. 1 bar by World's 50 Best. 

Antinori has been non-stop since opening Bar Leone in 2023, with a second one in Shanghai, and together with Simone Caporale (who I interviewed in 2018) have a Cuban-themed bar called Montana.

Last year Antinori flew into Vancouver for like two days to make drinks for North America's World's 50 Best Bars awards.

Now he's in Los Angeles making Don Julio tequila cocktails for the stars. What a ride.

Andiamo!

Keeping Safe on Public Transit

Are the transit police around enough to make people feel safe?

Whenever I need to go downtown I like to take the bus. It's relatively on time, I can spend the time reading, and it takes away the hassle of driving and paying for parking.

Taking the bus back home though is another issue; usually there are drug-addicted homeless people who just get on without paying. Some keep to themselves, but others make you feel unsafe. 

Like yesterday.

I got on the bus around 3.30pm and immediately could feel something was wrong. At the back of the bus all by himself was a guy struggling to get a yellow hoodie on, but because he was not sober, he didn't realise he had put his head in the hood. 

Buses are great for getting downtown

After I sat down, he shouted several times that it was cold and someone needed to close the window.

Except nobody answered him.

Luckily at the next stop three transit police got onboard and in a friendly tone tried to persuade the guy to get off the bus. He still struggled with his hoodie for a few more minutes and then one of the transit police decided time was up, as the rest of us were waiting, and he had to be removed.

The rest of us stood or sat there in silence, staring at the situation unfolding. The guy was completely dishevelled, he had blood on his forehead and face, was bare chested and his pants hanging loosely over his hips. 

We were relieved when they escorted him off the bus and he sat in the bus shelter. 

But then the transit police noted there was blood stains on the floor. The bus driver announced to passengers the bus would cross the Granville Street Bridge and then let everyone off because the vehicle would be out of commission (to be cleaned up).

The transit police only work at the Granville and Georgia stop. Sometimes they come on board to make sure everyone has paid the fare, or in this case, remove someone who is causing a disturbance.

While I appreciate the transit police being there, could they not be stationed in the Downtown Eastside and Chinatown to deter these people from getting on the bus in the first place? It would make things safer for everyone, the drivers and passengers.

I have sent the suggestion to Translink and am waiting to hear back...

Public transit should not be an uncomfortable ride for anyone.

Review: Why does iDen & Quanjude Have a Michelin Star?

Lukewarm slices of Peking duck at Quanjude in Vancouver

Have you eaten at iDen & Quanjude Beijing Duck House in Vancouver?

I am still trying to comprehend why this place is the only Chinese restaurant in the city that has a Michelin star -- for the past three years.

Duck soup with seaweed and tofu cubes

This location, across the street from City Hall, is affiliated with the original one in the Chinese capital. That one is considered a "time-honoured brand", with pictures of famous people from Premier Zhou Enlai serving the signature roast duck to American Secretary of State Henry Kissinger, and toasting President Richard Nixon. There's also a picture of superstar pianist Lang Lang in a group photo with staff.

The hospitality here has well-dressed staff in uniforms, wearing headsets and being very polite to customers transports them back to China, where diners are king. The first time I visited over two years ago, the manager was in a tuxedo brandishing a tablet to take orders.

Originally when the restaurant opened, the price of the menu was so outrageous that many stayed away; there is so much competition in the city for Chinese food, there is no reason why one must eat at Quanjude.

Beef ribs with mushrooms

So the restaurant changed tact and started offering memberships, where members can dine on a set menu for a relatively reasonable price. That time I went when the manager was in a tux, the food, and in particular ingredients were hardly impressive, like jellyfish head with cucumber, and tofu chopped into perfect cubes in a duck soup. You can also finish your meal with a cappucino. Whatever happened to serving premium tea?

While the duck was sliced in front of us table side, it was bizarre that the set menu is portioned for two diners, a very Western concept for a Chinese restaurant, where it is typically family style with a lazy Susan on a round table. Quanjude doesn't have many round tables, they are all rectangular, another strange way of eating Chinese food.

Today I was invited to Quanjude for lunch (by a member), and we managed to be seated at a round table! What was also interesting was seeing the place was pretty full despite the pouring rain. Perhaps the members liked the underground parking and snagged all the free "iDen" parking spots.

 

The highly prized skin eaten with sugar

This time the food quality improved. There was braised beef ribs (Korean galbi cuts) with mushrooms, and stir-fried Romaine lettuce which were pretty good, as well as kaufu or gluten cubes with mushrooms as an appetiser.

We were also treated to an extra dish of prawns covered in a lime green sauce that turned out to be watered down wasabi.

The main event, Peking duck, was not served table side; instead it was already sliced in the kitchen probably much earlier in advance because it was lukewarm at best. Even the slice of prized skin that we dipped in brown sugar was not warm either.

To make up for it, the steamed thin wrappers were hot, but the portion of duck slices was overwhelming based on a portion for two people. Why not just give the table half a duck to share? We had lots of leftovers. Same with the beef.

Prawns covered in a wasabi sauce

Strangely our plates were not replaced when our dessert of cubed jelly with water chestnut and osmanthus arrived; we had no choice but to eat it on a plate covered in savoury sauces.

Again I wonder, why this place is awarded a Michelin star every year. How does it deserve this prestigious accolade? The portions are Western style but the quality is hardly worth raving about. There are many other places in Vancouver like Dynasty and Chang'An that serve roast duck. The presentation at Quanjude might be more refined, but it's been sitting in the kitchen drying out before it is served to diners.

Giving the Michelin star to Quanjude reflects on the judgment of the inspectors who don't seem to understand and appreciate what good Chinese cooking is, especially in Vancouver. Surely after having evaluated Chinese restaurants in Hong Kong for years they would be just as discerning here?

Dessert of jelly with water chesnut, osmanthus

iDen & Quanjude Beijing Duck House, 2808 Cambie Street, Vancouver, BC. Tel: (236) 477 7777

Tasty Asian Eats in Vancouver's Kerrisdale

Bubbling hot (and mildly spicy) tofu soup with kimbap, banchan

Yesterday we tried a good value-for-money lunch in Vancouver's Kerrisdale. It's known for being an area where either seniors live or teenagers hang out because there are two secondary schools in the area. There's also a lot of Asian people residing in the area too, so there are Cantonese, Japanese, Thai and Korean eateries.

One of them in Sandeul, a Korean restaurant on West Boulevard. It's a spacious place that's bright an airy. I went there over a year ago when I was starving so it wasn't helpful that the place was packed to the gills and took a while to get my lunch.

Colourful and substantial portion of kimbap

This time a relative wanted to check out Sandeul so we went yesterday before noon and it wasn't too busy. We sat near the kitchen and checked out the menu. We immediately zeroed in on the lunch special available from 11am to 3pm: kimbap (seaweed rice rolls), japchae (sweet potato noodles stir-fried with vegetables), and tofu soup (choice of beef, seafood or mushroom) for C$22.99. 

We did have to wait a while, but it was worth it. The tofu soup arrived first, literally bubbling hot! Mine was mushroom with tofu, and mild spice level. The tofu was silky smooth and substantial, mixed with slices of mushroom. It was really comforting to eat on a chilly day.

For a lunch set we were expecting four to six pieces of kimbap, but we received a dozen each, a generous portion. They were delicious, filled with egg, cucumber, pickled radish, carrots and spinach. There was so much food we had to pack these in takeaway boxes.

The set lunch includes banchan, small dishes

However, we got a small plate of japchae that was actually just right, as well as three banchan: kim chi, pickled beansprouts, and gluten. We had a few refills...

Sandeul has another lunch special that's $25.99 featuring more dishes like salad, grilled mackerel, bulgogi, kim chi pancake and tofu soup. 

We were full -- but wait! We were a block away from a highly recommended Taiwanese drinks place called Macu. 

My cousin has raved about the place last summer and now I was just steps away from trying it myself.

Except when I saw the menu I was completely overwhelmed by how much choice there was! Did I want mango? Strawberry? Milk tea with boba? Or taro with milk?

Avocado, mango and milk tea drinks

Eventually I settled on strawberry avocado smoothie, with bobo or agar agar chewy cubes, diced strawberries and avocado mixed with milk and slushy ice. It wasn't too sweet and highly addictive that I finished the drink pretty quickly! Once the ice melts the drink doesn't taste as good...

Is it any wonder this place has a steady stream of business all day?

Sandeul

6019 West Boulevard

Vancouver, BC

604 428 3388

Macu

5971 West Boulevard

Vancouver, BC

Review: Hoppers

The animation feature topped the box office opening weekend

There was a lot of buzz that the animation feature Hoppers beat out The Bride!, making it Pixar's biggest opening weekend in a decade. 

Hoppers was screening at our neighbourhood theatre so we took two kids, aged 7 and 8 to watch this film -- in 3D. 

The 3D enhances the animation, but it isn't totally used to its advantage.

Mabel is an environmental activist in her teens

Nevertheless, the storyline is creative. Japanese-American Mabel Tanaka grows up to be an environmental activist influenced by her grandmother and promises to protect the glade that they used to appreciate together in the city of Beaverton.

But then the mayor, Jerry Generazzo has plans to destroy the natural habitat for animals in order to build a freeway and Mabel is desperate to stop him.

She asks for help from her biology professor Dr Samantha Fairfax, but then Mabel discovers they have developed technology that helps them communicate with animals.

Mabel uses it to try to convince them -- in particular beavers, as they are "nature's engineers" -- to move back to the glade, along with everyone else, but it's not as easy as she thinks.

The premise of the film, that Mabel can communicate with the animals is fun, creative and she also learns "pond rules" and the hierarchy of the animal kingdom. 

Dr Fairfax (left) is Mabel's biology professor

Some of the humour, both physical and the dialogue is funny, but not particularly laugh-out-loud hilarious, but enough to keep the audience interested in seeing what happens next.

Actor John Hamm makes for a sneaky mayor, and Bobby Moynihan is a funny beaver monarch named King George. I was surprised to see Meryl Streep voiced the Insect Queen, a short, but amusing cameo.

Apparently the Pixar animators enlisted the help of ecohydrologist Emily Fairfax who studies beavers and how they change landscapes by altering the flow of streams and rivers.

Hoppers has a strong environmental message, how to strike a balance between conservation and development, and how most humans view their role in the world as being at the top of the food chain.

Ecohydrologist Emily Fairfax

Oh and yes the animals are cute too, thanks to director Daniel Chong's passion for the project. Originally he had pitched a feature on penguins, but it was nixed because it's been done before already!

But then he discovered that beavers are "nature's engineers" and thought that was really cool and took six years to develop Hoppers.

Don't watch too many of the trailers because some of the gags get old really fast. Just go watch it in the theatre!

Hoppers

Written and directed by Daniel Chong

105 minutes

Thoughts on International Women's Day

Carnations for women on International Women's Day

It's International Women's Day and the first thing that comes to mind for me is when I was in Beijing in 2008 and was working in state media.

When it was noon that day, carnations were handed out to the females in the office, and we were told we could leave the office and have a half day off.

What?

It was kind of bizarre, and I said it was OK, I would rather stay, but was told no, it was an order to leave.

I can't remember what I did, but I was disappointed I was not told ahead of time!

A book to consider reading

On the other hand I'm thinking about the concept of "daughtering", where women in the family are expected to manage family dynamics, to organising gatherings to scheduling parents' medical appointments. It's a task that has no monetary value, but is assumed that the daughters will take on this role wholeheartedly.

"Daughtering" was coined by Dr Allison Alford, a clinical associate professor at the Baylor University Hankamer School of Business. She recently wrote a book called Good Daughtering: The Work You've Always Done, the Credit You've Never Gotten, and How to Finally Feel Enough.

She's done a lot of research into this topic, interviewing a lot of women, from the oldest sisters to the youngest, though it is the oldest who is the family anchor, and the other female siblings assist. However when the men decide to pitch in and organise a family event, everyone is in a twitter about how he's made such a lovely contribution. Sound familiar?

Alford says it's important to recognise this "daughtering" concept and that it is not just you doing all the work -- others are too. That said, she believes it is important to show others what you are doing, and that your efforts deserve to be valued.

Along the same vein is my last thought on International Women's Day is America Ferrera's monologue as Gloria in Barbie. It may be given by a fictional character but it resonates:

It is literally impossible to be a woman. You are so beautiful, and so smart, and it kills me that you don't think you're good enough. Like, we have to always be extraordinary, but somehow we're always doing it wrong.

Gloria's monologue in Barbie

You have to be thin, but not too thin. And you can never say you want to be thin. You have to say you want to be healthy, but you also have to be thin. You have to have money, but you can't ask for money because that's crass. You have to be a boss, but you can't be mean. You have to lead, but you can't squash other people's ideas. You're supposed to love being a mother, but don't talk about your kids all the damn time. You have to be a career woman but always be looking out for other people.

You have to answer for men's bad behaviour, which is insane, but if you point that out, you're accused of complaining. You're supposed to stay pretty for me, but not so pretty that you tempt them too much or that you threaten other women because you're supposed to be a part of the sisterhood.

But always stand out and always be grateful. But never forget that the system is rigged. So find a way to acknowledge that but always be grateful.

You have to never get old, never be rude, never show off, never be selfish, never fall down, never fail, never show fear, never get out of line. It's too hard! It's too contradictory and nobody gives you a medal or says thank you! And it turns out in fact that not only are you doing everything wrong, but also everything is your fault.

I'm just so tired of watching myself and every single other woman tie herself into knots so that people will like us. And if all of that is also true for a doll just representing women, then I don't even know.

Picture of the Day: Turkey Tails

Turkey tail mushrooms growing on a log

On my walk in the forest I spotted these circular fungi growing on a log, and they are called trametes versicolor, or more commonly known as turkey tails!

The underside should be white, and I have read they are edible, though they are on the tough side and would need to be cooked a bit longer in liquid. They can also be steamed, grilled or roasted. These fungi apparently have a nutty flavour and chewy texture. 

Another way to eat them is by drying them and grounding them into powder or steeped in hot water to make tea!