Long’s Noodle House is a very… cozy restaurant. That’s the polite way of describing way. To put it more bluntly, the restaurant is a hole in a wall. It has very few seats, and on busy nights, you would have to share table with other patrons. Nonetheless, we’ve heard good things about the food!
Wine Chicken – $7.95
Drunken chicken! The presentation was pretty neat, as it looked like they dunked a whole chicken leg in Chinese cooking wine, and let it cook slowly. Though the portion was small, the chicken was delicious. Texture-wise, the meat was tender, and it practically slid off the bone. Flavour-wise, we could hardly taste the alcohol content, most of it evaporated (presumably). The remaining “juice” was very aromatic.
Yang Chow Syle Fried Rice (楊州炒飯) – $9.50
Classic fried rice that has pretty much everything – BBQ meat, shrimp, egg, and peas. As an avid fried rice fan, I could say that this was cooked very well :P. Texture was fluffy, and flavour was well-balanced. One more bonus point for not putting so much oil!
Address: 5595 Kingsway, Burnaby, Burnaby, BC V5E 3B9
This was the first time we dined at Wei Dao Cafe. From what we’ve gathered, they used to serve individually portioned, Hong Kong style dishes. As we sat down, we realized they had completely revamped their menu. They now serve family-style, traditional-Chinese cuisine.
When our server came to take our order, he tried to up-sell one of the most expensive fish specials (priced at $40). We only had two people, so… ignore that noise! We had already set our minds on three reasonably priced dishes:
Marinate Pork Intestines – $8.95
Offal isn’t for everyone, but if you can get over that psychological factor, you can discover many more tasty ingredients. 🙂 I’d say the intestines we had were cooked just long enough. The sweet soy sauce flavour was there throughout. Texture was good; nothing was too chewy.
I am a biased fried rice fan, so it is highly unlikely that I would hate this dish 😛 They were quite generous with the ingredients and portions, as there were lots of shrimps, scallops, and chopped cuttlefish. According to the menu, this fried rice was supposed to be spicy. They added chili flakes, but we could hardly taste them. As yummy as it was, the fried rice wasn’t very unique. Does “Typhoon Shelter” relate to the use of seafood? Continue reading →
Indecisive again about what to have for supper, we ultimately chose Old Xian’s Food because it looked like they serve inexpensive noodles that are somewhat out of the ordinary (i.e. not ramen or the Hong Kong style pick-your-combination noodles).
We are 99% sure that this restaurant recently moved to Yuu Tapa’s original location. The interior layout looked too familiar; it just had a different wallpaper. Nothing special about the ambiance. The place was clean, well-lit, and spacious enough.
There is quite a vast selection of noodles – beef, pork, and lamb. All of their noodles were supposedly hand-pulled by the chef. The two that we chose were what we thought were the most appealing at the time.
Braised Pork Belly Noodles -$9.50
This was what they called a “half-soup” noodle. What they meant was that the soup was thicker (almost like a dipping sauce), and it didn’t fill the bowl to the brim. The pork was very delicious. It was so tender that it melted in our mouths. The soup/sauce was a tad too salty for our liking.
They let us choose our own noodle type: broad, thin, or “Baing Baing”. Obviously, we chose Baing Baing out of curiosity. We learned that Baing Baing is even wider than their broad noodle. It also had more bite to it. In our bowl, I swear there were, in total, two strands of noodles! To be fair, those were extremely long strands. Because of the large length and width, we found the noodles rather difficult to eat (and share). Continue reading →
Address: 4741 Willingdon Avenue, Burnaby, BC V5G 3H5
Hours: 11 AM to midnight
It was very smart of the owner to open a student-friendly restaurant nearby a high school and a college. 😛
From its name, one would expect this restaurant to be (primarily) a beef noodle house, but it turned out to be a Taiwanese bubble tea restaurant. In other words, they offer a wide range of entree combos (i.e. choice of protein + rice + side veggies). On paper, the combos are decently priced at $10.25 to $14. Funnily we didn’t order any beef noodles because we found other dishes to be more appetizing (they even advertised them more).
Green onion lamb combo ($11.50)
Our first thought of this was: “it’s a bit small…” Not only was the overall portion size small, the meat to onion/green onion ratio was around 1:4. On the bright(er) side, the lamb was tasty and tender. The sauce was nice and peppery.
As for the side dishes:
Mustard green – Pretty standard affair. It’s always nice to have some green vegetables.
Radish/carrot/tofu skin mix – These appeared to have been stewed together. We enjoyed it because enough flavour penetrated into the daikon radish.
Address: Parker Place, 1190-4380 No 3 Road, Richmond, Richmond, BC V6X 2C2
Last night, the Molangs checked out yet another new restaurant in Richmond – Xiang Yuan Qiao Yunnan Cross Bridge Rice Noodle. Whew~ what a long restaurant name!
It was around 7:30 PM, and the place was packed. Luckily, we only waited 10 minutes for a table for two. The restaurant interior is bright, clean, and has a little bit of cartoon-ish flair.
I wish I took a picture of the menu. It was 2/3 noodle items. The noodles were separated into two categories:
“Regular” noodles (around $8 – $10)
“Premium” noodles (around $12.75)
**I’m calling them “regular” and “premium” because I don’t remember the official categories names on the menu. 😛
Both the “regular” and “premium” noodles share the same broth; which is presumably the Chinese pork-boned based clear soup. The only choice of noodle type is rice noodle. From what I could tell, the “regular” noodles come in fewer default toppings, and the overall portion size is just… regular; whereas, the “premium” noodles come with fancier toppings + a giant bowl. The only choice you have to make is what type of meat you want, and the selection is huge: fish, pork, beef, chicken, assorted meat/fish balls, and luncheon meat, etc. We kinda skipped all the regular ones, and gunned for the premium ones 😛 I’ll get to those in a second, but first let’s look at some of the foods we discovered.
Marinated Cumber – $4.95
Simple and refreshing starter. It was spicy with a hint of sweetness. It was also a good complement of the hot noodles we were about to eat.
Sauces & condiments – free!
Yup, there was a sauce station where you could grab your own sauces/condiments: black vinegar, chili sauce, green onions, garlic, cilantro, and sesame oil, etc.
“Premium” Lamb/Pork Belly Noodles – $12.75 each
As seen in the photos, came with the same toppings except for the choice of meat. Our soups were served in a boiling hot ceramic bowl. The idea was to put every ingredient into the soup while it was still boiling (kinda like hotpot). I couldn’t help but to peak at other tables, and I noticed another key difference between the “regular” and “premium” noodles. The “regular” ones lacked the presentation/wow factor, as the soup noodles were served with everything premixed. 😀