99% Food, 1% Skin

Category archives: Travel Food

Basho Cafe

Basho Cafe was the best find in my last trip to Vancouver!

Away from the hustle and bustle of Vancouver downtown, Basho is located in east Vancouver.

The wood decor gave an old style, rustic comfort, reminiscent of Kyoto’s sweets shop, and homeliness of a family run business.


Basho roasts their own coffee, and definitely serves one of the best coffee around.

We had mocha and it was absolutely smooth, roasty and delicious.

Continue reading →

Hong Kong Café Versus

Being a Honger, there is certain expectations I have going to Hong Kong style cafes.

Unfortunately, there are not really any in Seattle that is on par with Hong Kong, both in food, and beverages served.

The most important staple of Hong Kong Cafes is the cup of milk tea, and Lido in Richmond has to be the best, in both Washington State and British Columbia.

It dawned on me that I have never had Lido’s proper meal food; I always go there for milk tea and breakfast items; since Lido offers baked pork chop rice too, they are on my to-eat list again.

I also want to broaden my horizon on BC’s Hong Kong Cafes, and decided to try Café Gloucester.


Café Gloucester has been around for a very long time, it has to be pretty good to still be standing in Vancouver’s competitive food scene.

First off, must have baked spaghetti Bolognese.


L: borscht with sweet bun — R: baked spaghetti

Continue reading →

Little Bird

WP_20150802_17_26_34_Pro WP_20150802_17_34_21_Pro

After eating at Le Pigeon in Portland, I was absolutely impressed that I must check out their sister restaurant, Little Bird.

Foie gras is one of my guilty pleasure.


Little Bird’s version came with a plum-filled crepe and squashes.

The foie gras was seared perfectly with soft and creamy center and crisp outer layer, paired with contrary hard texture from the squash that were a little undercook.

Continue reading →

Suhang Shanghainese

IMG_8677My Vancouver grandma knows that both my dad and I love Shanghainese food, and she was excited to share her new find in Richmond.

We had gone to Ningbo, and used to go to Shanghai River; and this time we checked out Suhang.

The restaurant space was not big, but it was certainly busy.

The menu looked great and authentic, we were eager.

We had three appetizers to share.

The cold meat was flavored well, tender and tasty, salted just right — the closest way to describe it was a tenderer, very thick cut prosciutto.

A dish called “Ma Lan Tou”, 馬蘭頭 , a mix of this vegetables that tasted like a cross of celery and spinach, with shredded tofu.


Top: ma lan tou — L: kor-fu — R: cold pork

The dish was delicious enough, but I wish for higher vegetables to tofu ratio.

Another quintessential Shanghainese appetizer was, “kor-fu” in Shanghainese, a soy sauce braised gluten.

The gluten were spongy, and soaked up sauce of sweet soy sauce and black Chinese mushrooms that they were cooked in, the way it ought to be.

Continue reading →


The ethnically diverse food scene is always a draw for me to take the three plus-hour road trip down to Portland.

This time, I wanted to try out this highly rated Lebanese and Syrian restaurant called Karam.

10_26_2015 11_36_34

Top L: gyro salad — Top R: kafta

We went with a very big group, and were the only people at the restaurant — that got me worried a bit.

Slowly people trickled in, and next thing we knew, by the midst of our dinner, the restaurant was packed.

It was also a very good sign that most patrons were of arabic decent, we definitely went to the right place.

There were many interesting dishes that I wanted to try.

Appetizers such as Fataya, a pastry dough wrapped beef, tomatoes and onions; Kibbee balls, bulgar wheat with roast beef and pine nuts, and entrée such as goat casserole; Kibbee Saneeyeh, a layer of bulgar wheat, ground beef and spices, similar to the one at Sunset Gyro; and Molohkie, rice and bread with lamb, molohkie plant (jute family) and spinach.

Of course, two other Middle Eastern staples that I always like to try different restaurants’ interpretations: ful mudamas, cooked fava beans with garlic and spices; and kafta, ground beef with onions and spices, and shaped like sausages.

Just as most Mediterranean restaurants, Karam’s portions were amazingly generous.

Continue reading →