breakfast with milk tea, soup macaroni, and eggs, sausage and toast, or Northern
Chinese breakfast with fried dough and hot soy milk.
Since I can get fantastic Hong Kong breakfast in Vancouver, we went for Northern
dishes to try.
Most memorable was definitely the house-
made noodle (we had cold noodle and hot beef
Fantastic al dante chewy texture, the noodle was rustic and filling.
I loved the spicy sauce in the cold noodle too; but it was sad that the chicken in the dish was completely hard and rubbery.
The soup for the beef noodle was excellent as well.
Dumplings were certainly Northern style which were all meat.
Another interesting item was my sister’s “tofu fa”, the tofu dessert.
It had a strong burnt flavor that was quite objectionable to me, yet I was told that it was deliberate, and a particular style of tofu fa preparation.
The rest of the food: green onion pancake, sticky rice roll, spicy wonton and fried dough roll were average.
The process of the preparation was a lot of fun to watch.
However, I found the coffee sour, bitter and cardboardy: signs of over-extraction, which could easily be done with this brewing method as the brewing water sat with the ground coffee for a bit of time.
Nonetheless it was a unique and fun experience, and interesting to see a coffee shop dedicated to this brewing method.
The next morning, I was intrigued by something called “the Kentucky Hot Brown” at Blacksmith Coffee Bar.
Turned out it was a turkey sandwich on white bread with bacon, tomatoes and cheesy gravy.
My picture was not as pretty as I had the gravy on the side when the sandwich was supposed to be swimming in the gravy.
Sandwich was solid but not wow, and the biscuit was good as well.
My mocha was beautiful with barista’s foam art, but unfortunately ran into another pet-peeves of mine — it was cold (to me!), but perhaps on the cold side of lukewarm to others.
What a waste!
The chocolate and coffee flavor were lovely — too bad.