EXP Restaurant + Bar

Phone: (604) 558-1337
Address: 309 W. Pender St., Vancouver, BC
Hours: 5:00pm to 12:00am Daily
Website:  http://www.expbar.ca/
Date of Visit: Jan. 28, 2013

EXP Bar is a video-game themed restaurant, and one of the few themed restaurants in Vancouver. Despite being opened for about a year already, they’re still in their soft-opening phase. Their original vision was to create a social meeting place for gamers that also serves alcohol, basically an arcade and bar. However BC’s liquor board put a stop to this as EXP bar has a food primary liquor license, the video games would take away from the food. So now, instead of of game consoles hooked up to the flat screens, they just have gameplay footage showing on them. It seems to me they’ll be in their soft opening phase until this issue is resolved. Personally, I think this still works. Sure I would like the option to play some video games too, but would you really want alternate between holding the controllers that have been handled by other patrons and shoving some nachos or fries down your mouth?

 

SPECIAL NACHO STAGE

Super Smash Nachos 7.5/10

• Nachos topped with cheese, pulled-pork, Italian sausage, and sour cream.
• Pulled-pork was a little dry, but still good.
• The Italian sausage worked pretty well with the nachos.

Overall, the nachos were a pretty simple dish, great to to start with with some beer. However, the plate the nachos were served in made if difficult to evenly distribute some topping onto each individual nacho.

MAIN QUESTS

Chocobo Chicken BUrger 7.5/10

• Chicken could have been a bit moister and crunchier .
• Garlic sauce really tied all the ingredients together.
• Needed more bacon.

Ubi Poutine Burger 5.5/10

This burger wasn’t necessarily bad but, it’s a burger, topped with fries, and served with a side of fries. You’re basically ordering a hamburger with cheese curds and some gravy for sauce. I don't know why my buddy ordered it. If you really wanted gravy, I’d suggest you pay the small surcharge and upgrade your fries to a poutine.

Beyond Mac & Cheese Burger with Poutine Power-Up 6.5/10

Like the poutine burger, the mac-and-cheese burger is another interesting combination. The mushiness of the pasta doesn't work too well with the burger patty. The mac-and-cheese also lacked a distinct taste that was expected from being made with dark beer. The poutine needed more cheese curds.

Tri-Force Burger 8/10

• 6oz beef patty, fried chicken, & two thick slices of bacon.

This burger should be EXP Bar’s signature burger. There aren’t a lot of places that regularly serve a burger made from (at least) three different animals. The Tri-Force char mark on the burger added a cool cosmetic touch.

ATMOSPHERE

It’s a theme restaurant, so some effort on the decor was expected, after all, naming menu items after an item or character from a video game can only do so much. Throughout the restaurant are replicas of video game characters and items. Even the bathroom (which were relatively clean, safe for #2) was decorated with video game posters. Adorning the walls are flat screens playing video-game game play footage, and in one of the corners was a DJ station. I was surprise to find that the restaurant wasn’t as loud as expected.

SERVICE

There was only one waitress on duty during our visit, despite that service was still pretty quick and our food arrived within a reasonable amount of time. That said, they weren’t very busying during our visit, I would expect service to decline greatly if it was.

VERDICT

I thought their focus would be prioritized on the atmosphere over the food, however, the food here was pretty good. The portions and price were pretty reasonable and on par with a dive bar, except you get much better atmosphere. While it may seem EXP Restaurant + Bar is catered more towards a niche audience, I would recommend this restaurant even if you’re not a gamer and you’re just looking for a place to eat and have a drink with some friends.

The Teahouse in Stanley Park

Phone: (604) 669-3281

Address :  7501 Stanley Park Dr, Vancouver

Hours: Closed Mondays and Tuesdays

Website: http://www.vancouverdine.com/teahouse

Date of Visit: Jan 25, 2013

Parking: Meter Parking

The Teahouse in Stanley Park is part of the Sequoia Company, known for their higher priced restaurants, scenic views, and pacific northwest cuisine. Like its sister restaurant, Seasons in the Park in Queen Elizabeth Park, The Teahouse in Stanley Park is also located within one of Vancouver`s larger municipal parks.

Appetizers
 

Roasted Roma Tomato Soup
5/10

• The tomato soup was acidic and left an unusual after-taste.
• Some more cream would have balanced out of acidity.
• The tomatos could have been roasted longer before being pureed.
• The amount of goat-cheese didn't really add to the soup, some more would have been a nice contrast.

 

Mains
 

Pan Seared Sesame Crusted Albacore Tuna
7/10

• Crusted with black and white sesame, served on a bed of vegetables, and garnished with tobiko.
• The cut of tuna was good, it wasn't tough, although I thought a better grade of fish could have been used instead of albacore (commonly available in a can).
• Tuna was not prepared to order.
• The portion was small, would have been more appropriate as an appetizer. 

Brome Lake Duck Confit
8/10

• Roasted salt-cured duck served on a bed of vegetables and garnished with a fig demi-glazed sauce.
• Although the meat around the drum was a bit dry, the thigh meat was tender, had a good layer of fat, and the skin was crispy.
• The bitter sweet fig demi-glazed sauce was contrasted too much from the savory flavors of the duck.
• Best entree on The Teahouse's 2013 Dineout Vancouver menu.

 

Slow Roasted Beef Bourguignon Vol au Vent
7.5/10

• Slow-cooked beef brisket served in a puff pastry and a side of vegetables. I'm unsure of what kind of alcohol was used for the beef, most likely cheap burgundy.
• A vol-au-vent is a hollow circular puff pastry commonly filled with savory ingredients.
• The meet was sat on top of the pastry rather than within it.
• Pastry was baked to order, had a good volume to it, and arrived to our table shortly after it was prepared, so it wasn't soggy.
• Beef was very tender as it should be.

 

Dessert

Featured Lemon and Chocolate Tart
9.5/10

• The lemon curd tart was excellent. The balance between tartness and sweetness was on the spot. The pastry itself was fresh and crumbly. The mint garnish was refreshing.
• The chocolate tart was rich and semi-sweet.
• Raspberry coulis complimented both tarts.

Coffee and Tea

Our meal was concluded with coffee and tea. A very wide selection of teas were available (as one should expect from a restaurant named The Teahouse). One gripe I did have was that their tea straight from a bag from a box. Moreover, while the selection was varied, all were commonly available from a supermarket (Earl Grey, Jasmine, English Breakfast, Chamomile, Orange Pekoe, etc). Honey and lemon available as requested. Coffee was okay.

SERVICE

• Excellent waitstaff. Our waitress was knowledgeable about the menu items, professional, and great at conversation. As was the headwaiter.
• The hostess, however, finished her conversation with the bartender before seating us.

ATMOSPHERE

• The dining area of the restaurant was clean and cozy. I'm unsure of the history of the building, but I believe it was a house at one point with the living areas converted to a restaurant, contributing the cozy atmosphere. 
• It's quaint location atop of Ferguson point in the middle of the forest is a welcomed contrast to the busy city.
• We dined in the solarium, we had a good view of the front yard. The view from the seawall was obstructed by the hedges. I expect the glass solarium could be a bit noisy on rainy days.
• The seawall is right outside of the restaurant, providing an excellent view in good weather.

 

VERDICT

In short, the food, service, and atmosphere is excellent. The portions, however, could have been larger. Since the location is a bit removed, I would return only in good weather during the day though, so I can enjoy the view while I dine. Perhaps I'll have brunch during my next visit.

Sura

Phone: (604) 687-7872

Address :  1518 Robson Street, Vancouver

Hours: Monday to Sunday 11:00am to 11:00pm

Website: http://www.surakoreancuisine.com

Date of Visit: Feb. 21, 2013

Parking: Street Parking (meter)

Sura is one of many Korean restaurants down on Robson street and West End between Nicola and Denman. They specialize in traditional Korean court cuisine of the Joseon dynasty. Unlike the other Korean restaurants on the Robson which are more casual places to grab a drink, some meat, and side of rice, (think Korean barbeques, fusion cuisine, Karaoke bars, and the closest thing we have to Pojangmacha in Vancouver), Sura is noticeably classier to passerbys.

Appetizers
 

Bossam (small)
8/10

• Pork belly was a bit too salty and had small bits of soft bone between the layers of meat and fat. Moreover, some of the pieces of pork belly were not fully separated and stilled attached at the corner.
•  Assembly required.
• Pork belly was tender, the alternating layers and fat combined with the crunchiness of the cabbage and kimchi gave a really unique texture to the dish.
• Condiments were all nicely presented, cabbage and kimchi were cut to rectangular shapes.
• There was not enough cabbage, for every piece of cabbage, there were two slice of pork belly.
• A larger selection of condiments (such as chili peppers and some raw garlic) could have greatly enhanced the dish.

Bossam is steamed pork belly served with a side of condiments and lettuce or cabbage to hold everything together. The condiments served along with this dish included Ssamjang (a garlic chili paste), cabbage and radish kimchi (fermented vegetables and chili paste), sliced radish, and slice carrots.

Seafood Pajeon
8/10

• Edges were crispy, however, the centre was a bit oily and soggy.
• The texture wasn't as chewy as I preferred, fortunately, it wasn't cakey either.
• While there was a good amount of seafood embedded in the pancake, the filling was almost exclusively squid. A greater variety, such as some scallops, mussels, and shrimp would have greatly improved the dish.

Pan-fried wheat-flour pancake with green onions and chunks of seafood and a wasabi dipping sauce . I'm not too sure want went into the dipping sauce, soy-sauce and vinegar if I had to guess. The wasabi seemed a bit out of place for a place that serves traditional Korean cuisine, but it did enhance the flavor of the pajeon. Unfortunately, other than the wasabi, nothing separates this dish from those of other Korean restaurants. If the seafood toppings were of a greater variety, this would have been a very strong dish.

Mains
 

Galbi Tang
6/10

• The meat has evidently been stewed for a long time as it was very tender and easily ripped off of the bone. Unfortunately, it appears most of the flavor of the meat was boiled out
• I expected a lot more flavor from this dish from the ingredients that went into the dish. The broth was a bit bland and could have had a stronger savoury flavor.
• The sweet potato noodles did however, absorbed a lot of flavor from the short ribs.
• Served with a side of rice.

Samgye Tang
7.5/10

• The young chicken was very tender, the meat tore apart with little effort. This was surprising as I expected it to be rough and overcooked.
• The dish was a bit bland for my tastes, however, I believe it was meant to be as it is basically a glutinous rice porridge.
• There was a small piece of ginseng root giving the broth a hint of bitterness. Personally, I would have preferred the ginseng flavor to be stronger.
• Served with a side of rice.

Description to be updated

SERVICE

• Service was friendly and overall good. However, it did take a bit of effort to flag down a member of the waitstaff.
• Glasses were not automatically filled.
• We were offered a larger table when the all of our food began to arrive.
• The napkins were pretty rough and similar to paper towels.

ATMOSPHERE

• Pleasant, and well-decorated dining area.
• Seating wasn't noticeably comfortable.
• Loud acid/funk jazz and house background music was very out of place.
• One of the most organized and cleanest Korean restaurants I've been too.
• Bathrooms were tidy, safe for #2. Mouth wash is available. They also have a high efficiency hand dryer available.

 

VERDICT

Sura executed every dish I sampled pretty well. Combined with the above average service and clean atmosphere leaves little to be desired. The pricing of the menu items does reflect Sura's quality, however, there are many other Korean restaurants out there with very similar pricing with dissimilar quality. Note, Sura does offer a 50% discount to students between 9:00pm and 11:00pm, Mondays to Thursdays. If you're able to take advantage of this discount, Sura offers exceptional value. Most of the items on the menu are meant to be shared so I highly recommend dining here with a party of at least three. All the share dishes care were a pair of tongs and scissors for easier sharing. I will definitely return here and sample some different items.

The Escalade: Autonomous Search and Rescue Robot Part 1

Objective

The goal is to create an autonomous search and rescue robot, capable of applying a mapping, and search and rescue algorithm and retrieve a target on a model scale. Collected data will be wirelessly transmitted to a control computer via an XBee Module.
A printed maze is used to simulate the bounded navigable terrain and a golf-ball serves as the target for rescue.

The Team 

1. RST - The team leader, responsible for managing project deadlines, submissions, and scheduling. RST also contributed to the overall hardware design of robot and was responsible for building the internals and assembling the robot. Under RST's unparalleled leadership, the team mustered more man-hours from its members and completed more revisions and prototypes of the robot than any of the team's competitors. The result, despite a few major setbacks, the team built superior robot compared to its competition, the Escalade.
2. KGL - The team's lead software developer. KGL was responsible for nearly all the software aspects of this project from creating the foundation of the robot's search & rescue algorithm to integrating the software to function with a wireless Xbee module. Moreover, KGL single handedly create the GUI on for the remote control.
3. WCC - The team's second hardware designer, hardware integration officer expert, and secretary. WCC designed and aided in the building of the robot's motor control module. WCC also took on the task of integrating the hardware together and patiently tested nearly every hardware component to discover and eliminate hardware problems. Lastly, WCC was responsible for keeping track of the accounts and did a fine job; the numbers balanced out at the end.
4. BPY - BPY was responsible for CAD drawing of the robot's chassis and then building the chassis. It was crucial all the hardware components fitted together so BPY created revision after revision to ensure all the tolerances were met and contributed in the construction of all the prototypes and subsequently the final version of our robot, the Escalade. Lastly, BPY, aided KGL in the development of the robot's software and created one of search and rescue algorithms.
5. ABC - ABC's official title is the integration and testing officer. Despite ABC's great effort, the responsibilities assigned were too much for ABC. ABC subsequently functioned as a live soldering vise and was assigned one of the most important responsibilities, getting the coffee. Unfortunately, even that was somehow too difficult.

Design

Micro-controller & RF Communications

For our micro-controller, we went with an Arduino Mega 2560 instead of the cheaper Uno. Planning ahead, we expect the additional digital pins may come in useful later on. If not, there's always the option of expansion.
For wireless communications between the robot and PC, we used a XBee module and a Xbee USB dongle.

Algorithm

We know two things about the maze our rover has to navigate. The starting point will always be at the bottom left while the exit will be located at the top right. 

To map and solve the maze, we applied the right/left-hand-rule for solving mazes. The coordinates of the intersection tiles will be recorded relative to the starting point and displayed on the GUI (below). The shortest path solution will then be determined with the fully mapped maze and then traversed by our robot.

Motors

The critical component for moving the robot, we used a pair 29:1 gearbox motor with an integrate encoder (found here) to keep track of the revolutions of the motor shaft. Knowing the number of revolutions will give us a more accurate estimation of distance travelled based on the diameter of the wheels and allow for greater control.
At 12 volts, the motors an run at up to 350RPM, allowing for greater speed. However, this includes a drawback of a high stall current require us to design and build our own motor control module described in the next subsection.

Motor Module

The motors themselves are useless without a method of applying logic to them to control the direction and speed of rotation. This is where the motor module comes in. While module modules can be purchased ready to use, we were unable to find one that would fit the specifications of our motor with a stall current of 5A. Pre-assembled motor control modules are mostly only available at about 2A. As a result, we designed and built our own motor control module.
WCC designed the following schematic for our motor control module. Two of these were put together, one for each motor.

This motor control module serves as the interface between the micro-controller and motors.  Two digital pins are inputted into the control module to the rate of rotation, one for each direction.

Infrared Sensors

In order to solve the maze, we needed sensors to detect the paths and boundaries of the maze. For this task, we used pairs of IR emitters and sensors. Knowing the paths and boundaries are marked in black, the sensors will detect a different reading from the IR emitters emitting against a black object as opposed to a white object. Six pairs of sensors & emitters were placed strategically around the based of our robot to follow the maze.

Chassis

We wanted to build something easy to assemble and large enough to house our internal components, so we opt for something in the shape of the cube. The chassis has went through more revisions than another of our major components. BPY created the CAD drawings and had the aluminum pieces cut out with a water jet. Subsequently, the pieces were folded to shape and powder-coated red.

Rescue Mechanism

We implement the rescue mechanism with a door and servo motor at the front of the robot. As the robot approaches the target, the door opens up and closes over the target, capturing or rescuing it.


Circuitry

Using the free version Eagle PCB design software, we were able to connect all components together on a 8cm by 10cm PCB. Due to the dimensional restrictions of the free version of the program, we really had to cram all the components together tightly. Despite the tight dimensions, we were still able to incorporate the team's logo and names onto the board. Over coming the size restrictions would have allowed us to add male pins to the board so the Arduino microntroller can be plugged directly to the board, effectively, creating a custom shield for the Arduino. The schematics were first draw out and then converted to a CAD PCB drawing which was subsequently sent to be commercially etched out.

End of Part 1

 

Bistro 101

Phone: (604) 734-0101

Address :  Bistro 101, 101 - 1505 West 2nd Avenue, Vancouver, BC

Hours: 11:30am - 2:00pm, 6:00pm - 9:00pm (Monday to Friday)

Website:  http://www.bistro101.com/

Date of Visit:  Jan. 21, 2013

Parking: Parking around Granville Island or West 2nd.

Starters

Bread Basket

8.5/10

• Varied selection from the bakery including cheese sticks, raisin bread, sun-dried tomato scones and a few others I didn't take note of.
• Cheese sticks/twist were crunchy and buttery.
• The scones were savory and buttery, very similar to a biscuit.

I was expecting buns and baguettes and was plesantly surprised to be presented with such a wide selection of artisan baked goods as a complimentary starter. It was more or less a sampler of the goods offered by Bakery 101 at the entrance of Bistro 101 and from what was offered, it was an excellent representation of what's offered in the bakery next door.

Sweet and Savoury Pancake

4/10

•  Another complimentary starter, a mini pancake topped with raspberry purée and ricotta cheese mixed with mushrooms, and finally garnished with a raspberry and mint leaf.
• A very unique starter, however the flavors did not combine very well.

I've never tasted such a combination of ingredients. The pancake and mushroom ricotta topping was savory while raspberry and mint was tart and took away the savouriness of the starter. Nonetheless, it wasn't bad, and I can't complain about complimentary. The raspberry and mint did cleanse the palette, setting up the following appetizers.

Appetizers

Yukon Gold Clam Chowder

6/10

Sustainable BC Scallop

7/10

• Two pan-fried scallops served on beet purée and apple sauce
•  Lightly dressed kale salad topped with sunflower seeds on the side

The scallops were a bit under done, another 20 seconds or so of searing would have improved the dish. The purée did compliment the sweetness of the scallops nicely, however, it would have worked better in a smaller quantity to just bring out the flavors.

Westcoast Seafood Cake

7/10

• Seafood croquette served on a bed of garden salad topped with a dollop of tartar sauce
• The croquette was mainly comprised of salmon
• The portion of the croquette was a bit small
• Arugula salad was lightly dressed

The seafood cake, while good, was a bit disappointing. In short it tasted like a salmon burger slider and there did not appear to be much of any other kind of seafood in there. Despite that, the cake was no where near dry.

Mushroom in Phyllo Pastry Cup

7.5/10

• Pan-fried mushrooms and bacon in cream sauce served in a baked poppy-seed phyllo pastry cup garnished with fennel. Reduced balsamic vinegar.
• The most unique appetizer option
• The flavors didn't go too well together, nonetheless, it was still a good dish
• Served with a poached spinach and cherry tomatoes. 

The filling was comprised of sliced mushrooms and bacon .The phyllo pastry cup was a bit bitter and didn't work too well with the filling,but the balsamic reduction was able to balance out the bitterness. While the taste wasn't the best, points were given for the dish's presentation. This appetizer was basically an oversized Hors D'oeuvre.

Entrées

 

Trout en Croute

8.5/10

• Steelhead trout baked in puff pastry, served with side of brussel sprouts, eggplant ragout, and braised greens
• Trout was not overcooked or dry
• Ragout was too salty, neutralized the sweetness of the trout
• Brussels sprouts were hard and crunchy

The trout arrived perfectly cooked, in a generous portion, and wrapped in a flaky golden brown crust. The sides came in an ample amount, however, sub-par. The ragout was excessively salty and acidic doing the main dish a disservice. Texture-wise, decent. The brussel sprouts were hard, crunchy, and had a strong flavor. The braised winter greens was the only side that was decent. Disregarding the sides,  this dish was easily the best entrée on the Dineout 2013 menu.

Pilsner Braised Boneless Short Rib

6.5/10

Pan Roasted Duck

7/10

• Duck Breast pan-fried, served with plum sauce and gnocchi
• Duck breast was cooked properly but arrived a bit cool.
• Gnocchi was a bit hard
• Overall dished was very similar to a roasted duck found at Chinese Barbecues, (also commonly served with plum sauce)

The duck breast was tender and cook pan-fried to a medium doneness. The fat between the skin and the breast greatly amplified the savouriness of the dish. The skin unfortunately, was soggy when it could have been crispy. Drenching the breast in sauce didn't help. The gnocchi on the side was rather poor. Far too much flour was used to make them, making them a bit hard. The braised greens on the side were a bit cold. While the overall dish was good, it did not introduce any unique flavors.

Desserts

 

 Poached Pear & Amaretto Tart

6.5/10

• Slices of poached pear topped on an Amaretto flavoured tart topped with more almond slices
• Paired with candied ginger ice-cream
• Portion of ice-cream could have been larger

A different take apple strudel à la mode with room for improvement. The pear and tart was prepared a head of time, however, if they were reheated and served with a larger potion of the ice-cream, this dish would have been greatly improved.

The ice-cream was home-made, smooth and a had little hints of ginger.

Torrone Semifreddo

7.5/10

• Nougat Semifreddo (an Italian desert similar to frozen whipped cream) on a shortbread base, served with a piece almond crisp and garnished with a gooseberry (or goldenberry).
•  The semifreddo has a lighter consistency than ice-cream. Nuts mixed in added crunch to it.
• Almond crisp was sweet, crispy, and flavorful

This dessert combined a lot of different textures, the semifreddo itself was smooth and creamy mingled with tiny bits of crunchy pistachio on top a soft crumbly base. The almond crisp was formed to decorate the dish and further augmented the crunch of the nuts when eaten together with the semifreddo.

Chocolate Cardamom Truffle Cake

5/10

• Truffle cake flavoured with chocolate, cardamom spice, and coffee, sprinkled with cocoa powder
• Garnished with long strips chocolate and vanilla sauce.
• Bitter

I sampled this dessert after sampling the previous two dessert options. Perhaps my palette has been affected. While I found this cake too bitter, my guests agree that this dish was delicious. The texture of cake was similar to that of a mousse. A bit of cardamom did introduce a unique flavor combination, however this dish as a whole reminiscent tiramisu, having a similar flavors and texture.

Service

• Waitstaff was attentive and their intention seemed to be good, however it was evident the staff was inexperienced
• The staff appeared unfamiliar with the menu items, however, the menu does change regularly
• Glasses were filled regularly
• Dishes arrive hot

Atmosphere

• Elegant and contemporary dining room
• Chair's weren't too comfortable
• Kitchen stations are all visible to the patrons via windows. 
• Bar and lounge at front entrance
• Bakery outside entrance
• Restrooms were clean

Verdict

Bistro 101 represents one the values available in the city. Even though the majority of the staff are students of the culinary institute, this establishment runs efficiently and produces quality food better than most restaurants with a similar price point I've experienced. While some of the dishes do require a bit of tweaking and service can be lacking in a few areas, it's no where enough to turn anyone away. I highly recommend this restaurant and suggest you get a reservation before you arrive.