Fried Egg with Chili Pork Belly Bacon

The Thai, Mandarin, Vietnamese fusion foods are usually found on the Victoria, King Edward corridor in East Vancouver. Literally hundreds of little family run pop-up diners line the streets. Even the market stores have a BBQ or a wok fryer going full steam somewhere in the store. I found that these store cafeteria style eateries are providing cheap eats for the average street New Canadian. Some of these diners use real plate ware and some just a box or a napkin. Like dim-sum,… only hundreds of more interesting tasty options. This simple Fried Egg with Chili Pork...

New Years Chinese Dim Sum

New Years Chinese Dim Sum This is a good sign to thekitchenman that you’re about to get some mighty fine tasting BBQ Duck and Pork! Half and Half with some fluffy jasmine rice and the au jus dripping sauce is what you need! Some steamed bok choy and guy lan with jasmine tea and your still under twenty bucks! The remaining original Chinese restaurants here in Southern Ontario are on my radar and finding a multi generations family run really put some passion and effort into the dishes prepared for the New Years celebrations.  I started with some hot and sour soup and...

Mushroom Shrimp Vegetable Buddha.

Mushroom Shrimp Vegetable Buddha. Chefs Choice. After a few visits to good Chinese eateries I trust the chef enough to splurge and try one of his house special dishes. This menu entrée had every ingredient I liked and the chefs assurance he only uses premium quality items in his dishes made it truly mouth-watering delicious. The Mushroom Shrimp Vegetable Buddha feast had eight different vegetables and a trio of fat plump Asian mushrooms soaked in different wine vinegar brines. These jumbo beauty white gulf shrimp were first shown to us by the server with the heads on....

Lake Erie Perch and White Fish

Chatting with a chef friend in Ohio we got talking about the Lake Erie perch quality. My friend was living across Lake Erie Ohio state and returned back to his home town in Sandusky Ohio to retire just like myself returning back home from BC. We both were resort chefs and I met him on Peelee Island years back. Checking out all the eateries he’s retraced upon returning found that most have lost that loving feeling of cooking from scratch. We were comparing Lake Erie fish and chips mostly. The one thing we both found is that so many restaurants today are not cutting...

I always like to know, what’s cook...

When thekitchenman and my sweetie travel across the country, we like to stay at a well known resorts or hotels, I always like to know, what’s cooking and who is cooking it today if we are staying for a few days. Asking if the chef is cooking today is always a good bet things should be stellar. After spending last spring living out of a suitcase for 3 months and traveling from BC to Ontario with plenty of stops and new cities to check out. A good Breakfast is usually the first meal that will tell you if the kitchen is up to snuff. A good selection of choices served...

Pacific Octopus

Cathy and I were in the celebration mood while visiting Vancouver Island. When Covid hit we were looking for that special top notch restaurant and had four to choose from. Tofino and Ucluelet has some mighty fine dinning establishments that are truly rehearsed and polished. Great food with equally as good libations served with no attitude and a sea side view was what we were looking for. Loads of suggestions were given us from the many island foodie connoisseurs and visiting guests to the island like ourselves looking for the best bang for the buck. When you hear several...