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Archive for January, 2019

Restaurant Review: Phoenix Kitchen + Lounge

Website: https://www.phoenixkitchen.ca/
Location: 140 – 8060 Silver Springs Blvd NW

I feel like more and more my parents are becoming okay with me pulling my phone out and taking pictures of the food, so hopefully this means that there’ll be more reviews on Chinese restaurants to come.

Meals with my parents are usually more impromptu and I can never prepare or plan for such an outing. I found out this morning as I was crawling out of bed that we were going out for dim sum. I love dim sum because they, like tapas and sushi, are small plates that allow me to try a huge variety of dishes. It’s a little bit sad and a little funny that its food that is what gets me out of bed in the morning.

I was worried that it would be extremely crowded and that we wouldn’t be able to find parking anywhere close as most Chinese people go for dim sum on weekend mornings (literally, every occasion is an occasion to eat) and as it was almost noon, places would have started filling up as I had been getting out of bed. I was terrified to find out what the situation was like when we finally got out the door and to the restaurant.

When we arrived at the restaurant, we were surprisingly able to find a relatively close parking spot. A peek into the restaurant showed the place to be packed and when we stepped inside, we only found that one or two parties were waiting for a seat. Funnily enough, we were seated right away, while the other party or parties were given a number. They were understandably annoyed because I definitely would have been. However, I was happy that we didn’t have to wait long because I was starving and starting to get hangry.

With the restaurant as busy as it was and typical of Chinese restaurants, servers were rushing back and forth trying to clear tables as quickly as they could so that they could seat more patrons. The main issue I usually have with Chinese restaurants is that it’s really hard to get the server’s attention at any given time. We ended up ordering the tea at nearly the same time we put in our order.

We ordered ten dishes between the four of us: pea shoots with garlic, har gow, siu mai, chicken feet in a black bean sauce, beef tripe with onion and ginger, fried shrimp dumplings, bean curd wrapped steamed pork roll in soup, fried chicken bun, beef brisket rice crepe, and turnip (daikon) cakes in XO sauce.

Many of the things we ordered have become our dim sum staples, but today, we had a twist on one of the classics we ordered: the beef brisket rice crepe. Normally, when we order the rice crepe, it comes with shrimp, and sometimes chive, with soy sauce. This dish, with the beef brisket comes in a pot with Shanghai Bok Choy topped with the rice crepe and beef brisket. I’m pretty sure that beef brisket is my dad’s favourite thing. When we eat out at a Chinese restaurant, we can’t get by without at least ordering something with beef brisket in it. Even when we go have Vietnamese food, my dad finds the pho that has beef brisket in it to order (when he’s not ordering the broken rice, that is). So it doesn’t even surprise me that he found a place or a way to fit beef brisket into our dim sum routine. Well, that and he seems to think that there are too many items with shrimp in them and that every dish we order shouldn’t all have shrimp in them. While I agree that variety is the spice of life, I love shrimp and when it comes to dim sum, I do not mind having shrimp in every dish. Which brings me to the point that because shrimp features in pretty much every dish, it makes things difficult for those with an allergy to shrimp to have dim sum.

Our first dish was the fried shrimp dumplings with salad sauce. Whenever you see salad sauce listed on a Chinese menu, it’s not salad dressing, it’s mayonnaise, but not the egg based creamy one, the tangier one. Sometimes the salad sauce/mayo will have canned fruits mixed in when it’s being used as a dip for fried shrimp dumplings. A variation of this that is my all time favourite is the shrimp wrapped in bean curd and deep fried, served with Worcestershire sauce. I liked that these dumplings used thin wonton wrappers rather than egg roll wrappers because it provided a more delicate and crunchy exterior that didn’t leave me feeling like I had just eaten a crunchy oil soaked sponge. As much as I like the creamy, tangy salad sauce on my dumplings, I opted not to use it this time because my dad can get really judgy at times when I do, so I used the hot sauce instead. This hot sauce was a lot waterier than the usual dim sum hot sauce and a lot more sour, leading me to think that it may have been diluted with a water-vinegar mixture, but that’s just a guess. It may very well have been a completely different brand of hot sauce.

The next two dishes that hit the table were the turnip cake with XO sauce and the pea shoots. This restaurant chose not to cut the turnip into bite sized pieces as most other restaurants did and there were fewer onions and red peppers, which was both good and bad. The good was that it was more turnip cake, which is what we ordered, but the bad was I enjoy the onions and red peppers in the XO sauce because I feel like they help to enhance the flavour of the dish overall. The amount of pea shoots at this restaurant compared to Bobby Chao seems like there are a lot more shoots, but unlikely Bobby Chao, this place clearly does not pick out the old (the Chinese way of describing it), woody/fibrous ones. Flavour wise, Bobby Chao’s preparation of the pea shoots with garlic is much tastier.

The turnip cake and pea shoots were followed by the har gow and the beef tripe. Aesthetically, the har gow looked very nice with that extra mini har gow in the middle, almost like a flower (if you turned the dumplings the other way. The dumpling wrapper was well made; there was a bit of elasticity in the wrapper, which is what you should look for. It should never be so soft that the wrapper breaks when you try to pick the dumpling up. The filling is the same as the ones in the fried shrimp dumpling and the same as all dim sum items that require the shrimp “paste” (not to be confused with actual shrimp paste which has a very pungent flavour and smell). The filling is standard for dim sum, which is to say, it was well made. You don’t typically find a spectacular filling as they are all made in the same way pretty much, but there are times you will come across bad ones which are either too finely chopped or grounded that it turns into almost meatball consistency or the shrimp used is not fresh and you can taste that its going. In contrast, the beef tripe was a giant mess. It was not very well plated and the tripe was falling out of the bowl that held it. Furthermore, the beef tripe was way overcooked (over steamed) and became soft, which is not a good texture for tripe; it should always have a bit of a bite to it.

The next to come was the beef brisket rice crepe, which I’ve touched on earlier. The beef was well stewed, it wasn’t chewy, but it wasn’t exactly melt in your mouth either. Usually my problem with brisket is that it comes apart in strands and those strands tend to lodge themselves between my teeth, which is fantastically annoying. This dish wasn’t overcooked as the rice crepes were still able to maintain their integrity.

The siu mai and fried chicken buns followed the brisket. When topping siu mai with tobiko, it must be the last ingredient added to the dish before serving. While the restaurant may have done that, I suspect when they put on the lid and brought it to the table, the heat of the dumplings within the enclosed area inadvertently steamed the eggs, cooking them. There’s nothing really wrong with cooked fish eggs except that they lose a lot of their crunch and they become milky coloured, which is aesthetically unappealing to me. Other than that, the siu mai were pretty good. The pork didn’t have a strange pork flavour. I know that sounds weird and it might just be a Chinese thing or my family thing, but its a taste I can’t really describe, but everyone in my family knows exactly what that strange flavour is like. It can almost be likened to oil going rancid. In the pork it wouldn’t be super noticeable, but it does affect the overall taste and enjoyment of the siu mai its used in. The fried chicken buns are another thing my dad loves. I really don’t get why because they really aren’t anything special and fried buns are obviously oilier than steamed ones. For those who haven’t had these, it’s essentially just a chicken bun that has been steamed and then pan-fried. The filing is very similar to ones found in dumplings, and the filling is wrapped in a lot of dough.

Next came the bean curd wrapped steamed pork roll. Usually this is a very simple dish with some sliced onion and ginger in a clear broth, but this place has so much more. I’m not sure if I like having carrots, wood ear mushrooms, enoki mushrooms, white mushrooms, carrots, water chestnuts, and pea shoots in there, but they don’t detract from the dish either. In fact, I’d say they are very complementary and if they wanted to, they could make this into a separate larger dish with noodles and it would be delicious. I will say that the soup is a little cloudier, but it is much more complex in its taste and the depth of flavour was actually really nice. Unfortunately, this one was also overcooked as the roll practically fell apart, which made it really hard to pick up and eat.

The final dish I nearly forgot about because it came so late that I was practically full. I had learned from a very early age how to eat chicken feet. To people who haven’t eaten chicken feet before, it may seem very daunting, but it’s really easy. I think because of Chinese food and the way things are prepared, mostly whole fish and a lot of things with bones, I learned very early on how to navigate eating things like this. It has given me a lot of dexterity to pick out pieces of bone out of food so I’m not super worried about eating fish with bones in them or biting off a piece of meat with bones in it because I’m confident in my ability to pick it out. The easiest way I’ve found to eat chicken feet is to bite it off at each joint individually and then “unwrap and roll” the skin off before discarding that joint. Pretty much just repeat until the whole thing is gone. Describing the process, I realize that this may sound kinda gross, but if we choose to avoid eating something that sounds or looks gross, we’ll never get to experience foods from other cultures and maybe never learn that we actually enjoy eating that food or those flavours. I know that I can be picky at times, but I truly believe that giving everything a chance, at least once, is the right approach.

At the last minute, my dad had added egg tarts, but due to their popularity, the restaurant didn’t have these so we will have to come back to give them a try in the future.

I feel like I have to rate Chinese restaurants differently than other restaurants I go to because so many times I have to take an aggressive stance just to get the servers’ attention and that’s not really my style. Every time I walk into a Chinese restaurant, I feel like I’m going into battle and that’s not how I like to enjoy my food. Everyone is just running around and its utter chaos at the best of times. Usually they are short with you because they’re doing a hundred billion things at once and don’t have time for small talk or even checking in with you.

Overall, the food was not terrible, but it wasn’t the best I’ve had either. Despite that, as I mentioned, I am not opposed to returning to this restaurant, if only to try their desserts (egg tarts and egg yolk custard buns, if they have them). Based on today’s experience, I’d have to give this place a 2.75/5.

Restaurant Interior
Fried Shrimp Dumplings
Left: Turnip Cakes in XO sauce
Right: Pea Shoots with Garlic
Left: Har Gow
Right: Beef Tripe with Onion and Ginger
Beef Brisket with Rice Crepe
Front: Siu Mai Back: Fried Chicken Buns
Bean Curd Wrapped Steamed Pork Roll in Soup
Chicken Feet in Black Bean Sauce
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Restaurant Review: Teatro Ristorante

Website: https://teatro.ca/
Location: 200 8 Ave SE

I have wanted to try this restaurant out since the first time I got into food. This restaurant is owned by the Teatro Group which is responsible for amazing restaurants, eateries, cafes and so on such as Vendome, EAT, Cucina, and Al Forno, just to name a few (I’ve been to all of these places). I’ve had pretty good experiences at all of these places, with the exception of a couple things at Al Forno that I found to be too greasy. We had gone there when it first opened so they may have still been ironing out a few kinks, so I wouldn’t be opposed to going back. Besides, Al Forno is known for its fantastic, house made bread which I’ve had before (or at least I think I’ve had), so if they make focaccia that amazing, they can’t be all bad right?

We came here for Teatro’s happy hour, which is essentially just the appetizer and salad sections of their menu, at 50% off. Walking in here can be intimidating and it’s so hard for me not to adopt airs walking into a place like this, but given the way I was dressed…well, we’ll just leave it at that. I mean, it wasn’t terrible because I had just come from work so I was dressed moderately appropriately, but I felt that my shoulder bag was out of place for somewhere like Teatro.

Walking in, this has got to be the most grand restaurant I’ve ever walked into, apart from Bank and Baron. However, the atmosphere is completely different from Bank and Baron. Teatro is high class; there is no doubt about that. I’m drawn to historical building such as these and it was hard not to stare at everything in awe. This is the level of luxury I hope to achieve one day in my life.

Carmen had already been seated when I walked in and there was no time for me to even take in the place when I was greeted. Immediately, the waiter offered to take my jacket and showed me to my table where Carmen was waiting. We took some time to peruse the menu and while their food menu is reasonably small, their wine menu is not. It’s not surprising in a place like this to have a 40 page wine menu, but at the same time, I’ve never been to a restaurant with a 40 page wine menu.

After some time, we decided to each get our own appetizers. Both of us chose the calamari. I decided to have a Caprese Salad and Carmen went with the Caesar. Probably because I had good company and we had so much to talk about and catch up on, it didn’t feel like the wait was all that long. The presentation of the dishes were beautiful. I loved the contrast of the colours of the tomatoes in the Caprese salad, and was incredibly impressed by the fact it was fresh buffalo mozzarella on the plate rather than boccoccini or just fresh mozzarella made from cow’s milk. The addition of the fleur de sel on the mozzarella gave the dish the slight hit of sodium it needed and the surprisingly, fresh ground pepper elevated the dish to another level. The squid ink crisp provided an interesting focal point on the calamari dish for an otherwise monotonous plate. It seemed like the breading on the calamari was lighter than most places I had been to, but the lemon aioli was a little lost in everything. Especially when comparing it to the lemon-caper aioli from Escobar, this one didn’t quite measure up. The Caesar was interesting to me because they had actually left the romaine lettuce leaves whole, but you could tell they were the best ones, at the centre of the heart of the romaine. What is interesting about this Caesar is that they chose to use guanciale rather than bacon or pancetta and that there were whole anchovies on the plate. I know that there are anchovies in Caesar dressing, but I’ve never had the whole fish feature in my Caesar. The other interesting thing was the soft boiled egg. Typically, I don’t think of Caesars as having an egg, but the creaminess of the egg yolk functioned like additional dressing, enhancing the dish. The bright yellow-orange of the yolk provided the Caesar with that much needed colour pop. However, from my vantage point the egg appeared to be more medium than soft.

Due to a slight mix up, we were seated at a table that had been reserved for a larger party, so as a result, we had to move to the bar. For the inconvenience, the restaurant decided not to charge us for dessert. For dessert I chose to go with the traditional route, tiramisu, while Carmen had difficulty choosing between the tiramisu, bomboloni, cannoli, and the s’more. I totally don’t blame her because all of them were so unique that I will have to go back simply to try all the desserts. Eventually she settled on the Ricotta Bomboloni. While bomboloni are traditional Italian doughnuts that are vaguely reminiscent of timbits, Teatro took the classic and put a twist on it by serving it with a cheddar gelato, roasted apple, and a caramel tuile.

While there were times that the servers intimidated me, it was not simply because of the type of place we were in, but because I wasn’t used to that level of promptness in service. I was completely impressed by how they all went above and beyond what I had felt to be standard service (by the end of the meal, we had gone through at least 3 servers, but there was continuity between all of them). As Carmen has allergies and many sensitivities, they like Escobar were very cognizant and asked all the necessary questions to ensure we would have a great experience there and we did. I would 100% return here and go for a full experience (appetizer, salad, soup, main, dessert). Of course the bill would come out to be quite hefty, but I think it was definitely worth it.

This place has got to be one of the best restaurants I’ve ever had the pleasure of eating at. Based on my experience, I would give this restaurant a 4.75/5.

Teatro Interior
Teatro Interior
Teatro Ceiling
Teatro Interior (view from the bar)
Back: Caesar Salad Left: Calamari Front: Caprese Salad
Ricotta Bomboloni
Tiramisu

Morning Dew

It’s early morning
And dawn remains unbroken
You turn out the lights
As the door softly closes

A quick glance
Without regret
A soft mutter into the dark silence

A voice
That sparked joy
Can no longer hold you back
As time puts distance between us
And when the morning shines
It’s too late
For like dew
You are gone

Every trace
Every memory
Hazy and faded
Like an old photograph
Slowly disintegrating

And once more
I find myself
Staring into the abyss
Alone again

Restaurant Review: CRAFT Beer Market

Location: 345 10 Ave SW
Website: https://www.craftbeermarket.ca/calgary/downtown

This is the second time I’ve been to the restaurant, but the first time was for a company Christmas lunch and I didn’t think it was appropriate to take pictures.

The first time I was here I ordered the Ahi Poke Bowl because this was the first time I was going to lunch with my lawyers and other lawyers and assistants in my pod and I didn’t want to order anything too messy and make a bad first impression. To be clear though, it’s not like my lawyers haven’t given me work to do over my lunch break and I happened to be sitting at my desk eaten, so it’s not like they haven’t seen me eat, but I just don’t think I need to leave them with the image of a burger falling apart in my hands, sauce dripping down my arms and food all over my face. The Ahi Poke Bowl consisted of sashimi grade ahi tuna with cucumber, pickled carrots, avocado chunks, seaweed, fresh ginger and togarashi aioli all stacked on top of steamed rice and sesame seeds. While this was a good dish, there wasn’t anything particularly memorable about it. That being said, two things that did stand out for not the best reasons were that the pickled carrots weren’t really pickled and the fact I don’t even remember there being fresh ginger in the dish at all and ginger is a pretty strong flavour.

If you’ve ever been to CRAFT, then you know it’s more of a burger and wings kind of place. The bar/pub atmosphere isn’t really the kind of place you walk into and think hmm, let’s eat a pasta or poke bowl. These places make you want to get messy and really enjoy the entire experience of eating. Maybe that was one of the factors that made the Ahi Poke Bowl seem so underwhelming.

I had the opportunity to return here a few nights ago and order what my lawyer had ordered that day. I’m not gonna even lie, I was side-eying (and at times straight up staring) that thing for the whole meal, wishing I could eat it, but imagining that in my tiny, girl hands, that the thing would become a disaster. The dish in question? The Crispy Chicken Sandwich.

Now, I know some of my readers have only recently joined and I know some of you personally and vice versa, but if there’s anything to really know about me is that I love the combination of savoury and sweet in a dish. I don’t usually care for desserts unless it’s chocolate mousse, so the sweetness in the dish is that bit of balance that makes my palate feel satisfied. My all time favourite combination is chicken and waffles and this sandwich is kind of a play on that. The Crispy Chicken Sandwich consists of a succulent piece of fried chicken drizzled with hot sauce and maple syrup on a house made bun with lettuce, slaw, and house pickles. When it comes to hot sauce on chicken, I’m very particular about it. I definitely don’t like hot sauces that are more acidic because I only need it to burn me on one level. I like a complex blend of flavours in my hot sauce because if you’re going to burn me, at least let me enjoy it. I’m not sure if the hot sauce is house made, but it is pretty on par with the one I had at Diner Deluxe, which I also really enjoyed. If there’s one salad I love more than anything in the world, it’s coleslaw and that slaw on the burger provided the perfect hit of freshness, creaminess, and a little bit of acidity to cut through the deep fried chicken. The house made bun felt like it was egg based and vaguely reminiscent of waffles because of it (but also, nothing like waffles, but I do prefer egg buns over regular burger ones). The house pickles were slightly on the sweeter side, but I didn’t mind. I usually find that house pickles are sweeter than commercial ones, but that just might happen to be the case for all the places I’ve tried. I can appreciate both kinds of pickles as they each have their place in the dish and add depth to the dish.

Compared to the sandwich, the fries were mediocre. My coworker, Alex, someone I may have mentioned in past reviews who shares in my food adventures, disagrees. We both look for very different things in fries. I enjoy fries that are thinner and crunchier (think McDonald’s or Smashburger fries), while she enjoys the pillowy, fluffier fries. I liked the salt and pepper seasoning because it’s different from most places that just salt their fries, but it wasn’t really good enough for me to finish. Alex ordered the same thing as me and her boyfriend Alex (hence Alex²) ordered the Brewmaster’s Chicken Sandwich, which looked equally delicious, but he opted to get a side of Mac and Cheese instead of fries. From the small sampling of the Mac and Cheese, I’d have to say it was pretty good. I think if I ordered that I’d keep the poblano peppers in.

Then we decided to have dessert. I probably should’ve listened to Alex, but I wanted to find out for myself. We both ordered the Dessert in a Jar, while Alex (the boyfriend) got cookies. The Dessert in a Jar is a gluten free brownie topped with vanilla gelato, sponge toffee (made in house), sliced bananas and topped with chocolate sauce. This sounded a lot like the dessert I had at Cactus Club Cafe (a chocolate mousse shot) which I enjoyed, so I thought what the heck. The only thing I was apprehensive about were the bananas because I only enjoy them at a certain ripeness. Of course it came, the bananas were too ripe and eventually the overripe taste of bananas is what made me sick. It was a fairly disappointing dessert overall. The vanilla gelato was not even really cold and more like a flat whipped cream. The brownie was dry and I had to mash the ice cream into the brownie to make it a little more manageable to eat. The toffee was okay, but I like the one from Cactus Club Cafe better (not sure if they make theirs in-house though). I did not even come close to finishing that dessert. So, if you plan on ordering this, unless you are a garbage disposal chute, endless pit, or black hole, do not attempt alone.

The only difference between my meal and Alex’s (coworker) is that she had the International Beer Sampler. It was surprisingly affordable (only about $12). I can’t really comment on beer because I generally don’t like alcohol, unless it’s like Yakult or Peach Soju.

I would definitely come back here to try the fried pickles, tacos, and a few other burgers. This visit was far more enjoyable than the one with my pod. I would give this place a 4/5. It was a bit loud and I felt like my voice was going at the end of the night, but that’s typical of a place like this so that’s fine. Service was good. I liked that we were given enough time to order without pressure and that we weren’t just left in a corner and forgotten.

I do apologize for the quality of the photos though; the lighting wasn’t great.

CRAFT Interior
International Beer Sampler
Crispy Chicken Sandwich with Fries
Brewmaster’s Chicken Sandwich with Mac & Cheese
Dessert in a Jar

Restaurant Review: Phoenix Gate

Location: 171, 1518 Centre Street NE

So many restaurants have been located here over the years. The two I can remember most vividly is Tropika, a Malaysian restaurant where we got spicy food for like the first time in my life and I nearly died and a really good Chinese restaurant for dim sum, the name of which has since slipped from my mind.

This restaurant is located at the base of the Madison apartment building, a place my grandma used to live and where I used to go for driving school. Located across from it is the “headquarters” of The Chinese Academy, which was the school I used to go to on weekends (Chinese School).

When we arrived, there were only about 4-5 tables of diners. It took a while before we were noticed and seated. It didn’t take long for my parents (dad) to decide what to have; we went with the $100 set course meal that included a three course Peking Duck.

So, of course, because we ordered the Peking Duck, the first dish to arrive was the soup. However, it was different from the typical tofu, siu choy, duck, and soy milk based soup that comes with Peking Duck. This did have duck in it, but it was a thicker broth with julienned bamboo shoots and wood ear mushrooms. I prefer this soup over the traditional soup because it’s much heartier. Interesting fact, this soup is thickened with tapioca flour.

The next course was the Peking Duck with the scallions, cucumber, hoisin sauce, and pancakes. These are the thinnest pancakes I’ve ever had the pleasure of enjoying, but because of that, they are oilier (so the pancakes don’t stick). My sister thinks that that’s the normal amount of oil found between the pancakes at most restaurants, and she might be right, but I felt these ones had more oil. The seasoning on the duck was good; the marination went beyond just the skin, making the meat also very flavourful. I like when they slice the scallions into small strips, it makes it easier to incorporate into the wrap, as well as not biting into part of the giant piece and pulling the entire thing out of the wrap because you can’t bite through it. This is the first time there were more wrappers than filling.

The next dish was supposed to be crab, but my dad was saying that crab was more expensive than lobster, which is what they gave us instead. I didn’t mind though because I prefer lobster over crab anyways because of the slightly chewy texture lobster has. I never know what the sauce is, but it has onions, corn starch, and ginger among its ingredients, but it’s one of my favourite sauces for lobster, especially when it’s served over crispy noodles. This is the first time we’ve ever finished this dish without packing home the messier pieces. I think after the Peking Duck, I was at the point where I was like I don’t care how messy this gets, I’m already past that point.

Normally when we order Peking Duck, it’s a given that things are going to get messy, so it’s not unreasonable to be requesting more napkins. We asked for napkins three times and they never ended up bringing us any. My napkin became torn in several places and was beginning to come off all over my hands so I balled it up and tossed it. My dad ended up sharing half of his napkin with me and my sister stole another napkin from the adjacent table to share with me and my mom (I’m clearly just a very messy child, haha).

After the lobster came the fried grouper. We probably should have started on that sooner than we did because when it first came out, it was a lot crispier and we could have eaten more of the bones. There will always be a few bones that don’t fully crisp up, but they wouldn’t have gone as chewy as they did and made it as hard as it was to eat. This is probably one of my favourite ways of eating fish because I really like foods with a crunchy texture. However, the inside of the fish was perfectly cooked and deliciously moist.

The penultimate dish was beef with bok choy, which was interesting to say the least. I’m sure beef can be paired with any vegetable, but having seen it being paired with gai lan for so long, this just seems an odd choice. The same can be said about the bok choy, but I’m more used to bok choy being paired with shitake mushroom caps and enoki mushrooms. This dish just seemed to be a little disparate.

The final dish was duck in udon noodles. The udon noodles, as my sister pointed out are the kinds kept in a vacuum sealed plastic bag filled with liquid preservative that has a distinctly sour taste. Though it was clear that the noodles had been rinsed, the acidic flavour of the preservatives have leached into them, leaving a subtle aftertaste that was not altogether unpleasant or pleasant.

There was also a dessert, described as “daily dessert” on the menu, but we all know that means some kind of sweet soup, the most common being red bean (because it’s one of the cheapest ingredients). It was decent, but not the best I’ve had.

We pretty much ate everything and there wasn’t much to pack home. Considering the price and how much we normally spend when we go out for dinner as a family, we usually have twice as much packed away.

Near the end of the meal, pictures were getting hard to take because my hands/fingers were covered in oil, hoisin sauce, lobster, grouper, etc., so I do apologize if the quality of the photos suffered because of it.

Overall, the meal was pretty decent. By the time we were mid-way through the meal, the restaurant got very busy. Service wasn’t spectacular, even for a Chinese restaurant, where I don’t expect very much, it wasn’t very good. I’m not sure I’ll be coming back here.

Based on this experience, I’d give it a 2/5.

Restaurant Interior
Duck Soup with Bamboo Shoots and Wood Ear Mushrooms
Peking Duck
Peking Duck, ready to roll
Lobster
Fried Grouper
Beef Bok Choy
Duck Udon
Red Bean Soup

Excuses for Resolutions

New Year
New me
Who will I be this year?
What will I do?
Say?

Cutting you down
That’s all I’ve ever known
We all make up lies
Procrastinate about the things we will do
Another time
Another year

Will this year be different?
How could it?

When I look at you
All I see are excuses
Each time you open your mouth
All I hear are lies

Why don’t you
Why can’t you
Admit it when you’re wrong?

Useless
Good for nothing
Piece of shit

Day in
And day out
A relentless assault
Words that shouldn’t hurt
From people who have promised to protect you
From those who call themselves your loved ones
Your confidents
Your best friends
Your parents
A trusted one

Slowly like water
Drip
Drip
Drop

Sinking in
Wearing you away
Until you can’t resist
Until you believe
Until physical pain manifests
And every thought is torture

Over and over
It’s your fault
Always
Nothing is ever right with you

I want to scream at you
What’s the matter?
Why are you so broken all the time?

Attention whore

These words
These “mantras”
Like a song on repeat
A depressing track

“Why?” you ask yourself

Little by little
Your self-worth slips away
Little by little
You recede into yourself
Pull away from your “loved ones”

Chipping away
Cracks appearing in your perfect facade

Somehow, you always knew
What a poor excuse for a human being?
A complete waste of space
Of air
Meaningless
A drop of water in an endless sea
Inconsequential

You tried so hard to push those thoughts away
But deep down
You knew
You aren’t special
It’s the lie you’ve always been told
Special…just another word for someone who couldn’t fit in
Someone who just wasn’t good enough
A label for a fuck up like you

No one will miss you when you’re gone

Will they?

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