Kintaro Tonkatsu Ramen

Phone: (604) 682-7568

Address: 788 Denman St, Vancouver, BC V6G 2L5

Hours: Tuesdays to Sunday 12:00pm to 11:00p, closed Mondays

Website:  N/A

Date of Visit: Mar. 29, 2013

Parking: Meters along street.

Kintaro Ramen is one of the first and most popular ramen restaurants in West End, Vancouver. They boast to serve hand made tonkotsu ramen, although I have no idea which part of the bowl of ramen was actually handmade. Located at the busy corner of Denman and Robson where several other very popular ramen restaurants (such as Santouka and Benkei Ramen) have opened up, line-ups are to be expected. Kintaro Ramen was so busy during my visit that orders were being taken while people were still in line. Their menu is relatively simple compared to other ramen restaurants offering only ramen with BBQ pork in your choice of Shoyu (soy sauce), Shio (salt), or Miso soup base and a few sides (such as gyoza). The option to choose between fatty or lean slices of pork and a light, medium, or rich soup base is available. They do not accept credit cards.

Ramen
 

Shio Ramen (Fatty Pork Slices & Medium Soup Base)
6.5/10

• The pork bone broth was pretty heavy. There were so many bits of pork fat suspended in the broth that it was almost creamy. While I could really taste the salt used to season the broth, I couldn't really taste the savoriness of the pork bone.
• The noodles had a nice, chewy, springy texture
• The highlight of the bowl; the BBQ pork, or Chasu, was fatty, flavorful and tender.
• Toppings were minimal; an overcooked hard-boiled egg, green onions, sprouts, and bamboo shoots.

Perhaps my expectations were too high given the massive amount of hype surrounding the place, but I couldn't find much memorable about the ramen they serve here. The bowl of ramen served at Kintaro was pretty large and you do get a decent amount of ramen. The broth was a let down and it did get very salty after a few sips. The only redeeming quality of the dish was the large piece of chasu, although the dish could have greatly benefited by adding a second slice.

Shio Ramen (Fatty Pork Slices & Light Soup Base)
6.5/10

Here's a picture of the light soup-base for comparison.

Miso Ramen (Lean Pork Slices & Rich Soup Base)
6.5/10

I expected the lean pork slice to be a bit on the rough side but it was actually fine. You get a few more slices when ordering the lean pork.

SERVICE

• Service was minimal. Our order was taken while we were still in line to get into the restaurant. We waited for our food to arrive once seated.
• The line up was about 15-20 minutes during the Friday dinner rush.
• They were very busy, so dont expect attentive service.
• Water was filled frequently.

ATMOSPHERE

• Decor is minimal. 
• There are a few small tables along the wall, a few bar-seats, and a big communal table by the window. Space was sparse.
• Seating was cramped and uncomfortable.

 

VERDICT

 
With plenty of ramen restaurants in Vancouver, (there are several big ones only a few minutes of walking away), Kintaro holds its edge by offering a more affordable pricing, larger servings, and better chasu with their ramen. However, my overall experience with Kintaro was okay at best. While the ramen was decent, with the line-ups and cramped seating inside, I'll be trying another place nearby the next time I want ramen.

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.

Moderne Burger

Phone: (604) 739-0005

Address:  2507 West Broadway  Vancouver, BC

Hours: Tuesdays to Sunday 12:00pm to 7:45pm

Website:  http://www.moderneburger.com/

Date of Visit: Feb. 14, 2013

Parking: Meters along Broadway or street parking at the back.

Moderne Burger is a diner style burger joint famous for its simple, down to earth, burgers and shakes. I've been wanting to try this place for a quite a while now since they've burned down in 2005. I finally had a small opportunity to do during a break and here's a quick review.

Mains
 

Moderne Steak Burger Platter
8/10

• Beef patty was fresh (never frozen) and had a noticeably hand formed shape. Texture was meaty.
• The bun could have been toasted a bit longer.
• The hand-cut to order fries were very good. While not very crispy, the fries did arrive fresh from the deep-frier and properly seasoned. Centre was soft, fluffy, and very hot.

Their burgers are available with your choice of protein (beef, turkey, salmon, or veggie) and comes with the standard vegetable toppings. Add-ons such as cheese, bacon, and mushrooms are available. A side of fries could be added and I do recommend you try the fries. 

SERVICE

• Service was quick and simple. The waitress takes your order and brings you your food.
• Owner is friendly.

ATMOSPHERE

• Modelled after an American diner, the dining area is really unique in Vancouver
• Booths are small and not very comfortable. Stools are available for counter seating.
• Open kitchen, you can hear what's going on in there.
• Bathroom was clean.

 

VERDICT

Moderne Burger has a very simple menu, but they executed their food very well. The atmosphere wasn't my favourite but this restaurant is a good option if you're looking for a quick burger fix. Unfortunately, I  didn't get to try one of their shakes, I'll definitely be ordering one next time I return for another burger.

Chef Hung Taiwanese Beef Noodle

Phone: (604) 228-8765

Address :  #102 – 3313 Shrum Lane, Vancouver BC ,V6S 0B0

Hours: To be updated

Website:  http://www.chefhungnoodle.com/ubc_vancouver/eng/index.php

Date of Visit:  Feb. 8, 2013

Parking: Free parking around UBC Wesbrook Place

Chef Hung Taiwanese Beef Noodle is a popular chain of beef noodle soup restaurants in Taiwan. Their specialty is their award winning signature beef noodle. A large selection of beverages such from teas to desert drinks is also available. I checked out their most recently opened Vancouver franchise at UBC Westbrook Place.

Snacks and Appetizers

Marinated Beef Wrap
7/10

 

• Braised beef shank, green onions, and cucumbers wrapped in a pan-fried wheat flour pancake.
• Could have done with some more filling.
• Overall portion was a fair amount.
• Could have arrived warmer 
• The cucumbers provided a nice refreshing contrast to the beef slices.

 

Taiwanese Chicken Nuggets
6.5/10

 

• Standard Taiwanese chicken nuggets found in most Taiwanese restaurants. Thigh meat marinated in five-space and soy sauce then deep fried.
• Arrived hot, however, it could have been crispier. 
• Centre was moist.
• Portion was on the small side
• Marinate was a bit strong

Mains

Champion  Beef Shank with Noodle in Soup
7.5/10

• This is the restaurant's signature dish, however, while good, I would consider it something you must try when you dine here. Your choice of noodles served chunks of beef shank, fatty beef slice, a quarter of a Chinese cabbage, all in beef broth and a side of pickles (suan cai).
• The braised chunks of beef shank were very tender, they must have been braised for several hours.
• The beef slices were also very flavorful, however, it derived most of its flavor from its fattiness rather than absorbing flavor from the broth.
• The beef broth was clear yet remained quite flavorful, although it was a bit weak in savouriness compared to some cloudier broths I've sampled in the past.
• The thick noodles I've selected had a nice chewy texture and was not overdone.
• While the dish was overall good, it doesn't have a strong competitive edge. The dish's portion was smaller and more expensive than similar beef noodle soups available from Chef Hung's competitors. 

Noodle Topped with Ground Pork Sauce
7/10

• Your choice of noodles topped with a mixture of ground pork and fermented soybean paste. The sauce it to be mixed together with the noodles before eating.
• The sauce contained bits of tofu as filler and it did took away from the dish.

SERVICE

• Overall service is good
• Servers speak English and checked on us a few times
• Some severs appeared inexperienced and forgot orders but were quick to retify any errors

ATMOSPHERE

• Clean and modern interior
• Kitchen was visible to the waiting area and appeared to be clean and organized
• Bathrooms were clean 

 

VERDICT

I found the my overall experience at Chef Hung Taiwanese Beef Noodle to be better than other Taiwanese beef noodle restaurants. Although the prices are significantly higher and the portions smaller, they make up for it with above average service, cleaner atmosphere, and consistently good food. Among the few number of dining options available at UBC, Chef Hung is one of the better places to eat. I would return to here for another bowl of noodles.

Seasons in the Park

Phone: (604) 874-8008

Address :  Queen Elizabeth Park, West 33rd Avenue at Cambie Street, Vancouver, BC

Hours: 11:30am (Monday to Saturday), 10:30am (Sunday)

Website:  http://www.vancouverdine.com/seasons-park/

Date of Visit:  Jan. 31, 2013

Parking: Valet Parking $5 or around Queen Elizabeth Park ($2/hour)

Starters

Bread Basket 

6/10

• Two varieties.
• Appeared to be fresh but tasted a bit hard.

Appetizers

Yukon Gold Potato Soup

6/10

• Pureed Yukon Gold Potato soup served with a dollop of crème fraîche and a brioche crouton in the center
  
• Consistence is smooth, no noticeable lumps.
• Soup was bland, required more seasoning. 

 

Beef Capaccio

7.5/10

• Thinly sliced beef lightly seared on the sides topped with micro basil, pickled beets, truffle aïoli, ricotta cheese
• A longer sear would have improved the dished
• Beets had a nice crunch  

 

Entrées

Grilled Steelhead Salmon

8/10

• Steelhead Salmon grilled over smoked applewood served on top of braised lentils, double smoked bacon, truffle oil, a side of herb salad.
• Salmon had a flavorful char and a moist center, while the edges were a bit drier. The skin was grilled crispy.
• Braised lentils were very soft and tender.
• Herb salad was fragrant.
• Portions were a bit small

Grilled Bone-in Tenderloin

9.5/10

• Bone-in tenderloin grilled over smoked applewood served on top of a bed of mashed potatoes, and green beans and topped with three onion rings
• Available on the $38 Dineout menu
• The tenderloin had a very nice char on it and was very flavorful and tender.
• The batter of the onion rings were light

Tomato Basil Linguine

3.5/10

• Linguine served with a light tomatoe sauce, grana padano cheese, and garnished with pine-nuts.
• Pasta was unevenly cooked, some parts were tough while other parts were mushy
• Underseasoned

Desserts

 

Hazelnut Chocolate Torte

7/10

• Garnished with banana puree and whipped sour cream and a strawberry slice. Topped with hazelnuts
• The filling of the tart was rich and the sweetness was not overwhelming
• Generous portion

Vanilla Gelato

7.5/10

• Vanilla gelato served with Amaretto anglaise, chilled espresso, and a peacan biscotti.
• Gelato was homemade and smooth and paired very well with the anglaise and chilled espresso.
• Biscotti had a crumbly texture.

Service

• Waitstaff was professional and attentive. We were the only party in the outdoor patio and someone was nearby in case we needed something. 
• Blankets were made available to us in case we got to cold outside.
• Dishes arrive quickly 

Atmosphere

• Elegant and contemporary dining room
• Cozy, modern, and heated patio. Patio chairs were well cushioned. Tables were set next to fireplaces.
• Beautiful view of the park.
• Lounge had comfortable club chairs.
• Private dining area in the lower floor.
• Open kitchen.
• Bathrooms were clean.

 

Verdict

WIP