Screamers are the Frankenstein’s monster of corner store drinks – half slushee and half soft serve “ice cream.” The Pineapple Triple Decker is my fave. The “ice cream” component doesn’t melt. A bit worrisome.

Mo Mo’s thick Yangon (Rangoon) Mohinga is very different from Bo’s (of Bo Laksa King) thinner and sharper tasting Mawlamyaing version of Burma’s so-called national dish.  She uses Burmese river catfish bolstered with lemongrass, garlic (lots of it!), ginger, fish sauce, and chilies for her soup-base. Boiled chickpeas and toasted rice are ground together and added [...]

This recently opened downtown “outpost” of the much loved Turkish restaurant Anatolia’s Gate in Burnaby has a comparatively pared-down menu, but a number of the favourites are here including their stuffed pide. Sadly missing is their lavash which, at the Burnaby location, comes out of their pizza oven puffed up to the size of a [...]

The black slick of ma-yu (charred garlic oil) makes the dish, but the supporting cast of tender pork, hanjuku egg, perfect noodles and the rich, gelatinous tonkotsu put this bowl on the top rung in my personal ramen ladder (…where this and Santuoka’s toroniku shio ramen sit side-by-side)

Like a Persian carpet store, Seri Malaysia on East Hastings is perpetually “Closing Out”.  Jamal has wanted to close the place and move on for at least 2 or 3 years. He is still here and cooking – but not for long. Tired of the grind of running a small restaurant, Jamal wants to go [...]

The enthusiasm was infectious at Templeton High where the yearly Iron Chef competition reached its climax yesterday. With judges Rob Feenie and Dale McKay looking on, the competitors cooked some pretty sophisticated dishes reflecting a culinary and gastronomic vocabulary that would impress even the most jaded foodie. They got downright molecular. Coconut foam? Check. Squid [...]

Aged for three weeks with the innards. Stuffed with hay, then smoked. David Gunawan’s pH5 popup restaurant. I was skeptical going in – but the food was good.