Where's the last place you ate at and rate it ...

[Verdasco]

some sushi place in a funeral home named oyama

garbage food, oysters were bland and disgusting (raw oysters) and the oyster motoyaki was flavourless as well.... the mayo on top was non existent.

Had white dragon roll, VERY VERY unappetizing. DO NOT GET!

2.5/10

I knew i shouldn't of went to any sushi place near metro/burnaby -_- Big mistake. Rather go EBISU by paying a little bit more $ but quality is far worth it than here..

[bcrdukes]

Man, Verdasco. You have the most unpleasant dining experiences by far out of this 244 page thread. How the fuck you get yourself into these situations is beyond comprehension.

Then again, you went to a sushi place that was once a funeral home. Maybe the dead really hate you.

Edit: You got fucking e-coli from a Korean restaurant? Jesus Christ I'm surprised you haven't already died!

[Verdasco]

Originally Posted by bcrdukes

Man, Verdasco. You have the most unpleasant dining experiences by far out of this 244 page thread. How the fuck you get yourself into these situations is beyond comprehension.

Then again, you went to a sushi place that was once a funeral home. Maybe the dead really hate you.

Edit: You got fucking e-coli from a Korean restaurant? Jesus Christ I'm surprised you haven't already died!

couldn't stop laughing

businesses that service customers have to remember that people experiencing the food/service never forget the bad ones

[bcrdukes]

To be honest, I'm surprised you haven't found razor blades in your food.

[Verdasco]

[jinxcrusader]

Itadakimasu Izakaya near main and king ed

really amazing "bao buns" .. some sort of deep fried pork belly with hoisin sauce served inside a fresh deep fried bun resembling mantou

other stuff are average

[hedonist]

American Costco. Turkey sandwich and pizza. 10/10

[westopher]

Hawksworth
Food: 9.5/10
Service: 4/10
Price: 5/10
Food was amazing. I had Seared duck breast with duck confit crepe, carrot, radish and buckthorn jus. Wife had Venison with spatzle, salsify and sweet and sour nage. Everything in the mains was so well balanced and perfectly cooked. Hugely impressive. We had Waygu beef carpaccio as an appetizer. The appy was the only thing that wasn't amazing. It was good, but it just felt like it wasn't a complete dish. It was boring. Also the fresh baked bread selection was nice and had good variety.
I had some cheap beer as I always do and was happy as fuck. I'm still a man, and I like some easy drinking cold beer with my meal, no matter how fancy. Wife had some wine that she liked. If its red and alcoholic its likely a wine she will like, so take it for what it is.
The service really wasn't great. Maybe its because we are a relatively young couple to be in there, it seemed like the waiter thought we just weren't worth his time. He didn't even bother to tell us the features, was fairly smug, and just seemed like he didn't want us there. We aren't a pair of rich people, but I'm paying the menu prices just as much as the rich guy at the table next to me and it pays better as a server to treat everyone with respect. That being said, all of the other staff in the restaurant were very pleasant. Hostess was smokin hot too.
Over all it was good, but nowhere near worth the price as a whole experience. I'm just not a fine dining type of guy. I respect the food, but its a dying style of restaurant experience.

[Marshall Placid]

Originally Posted by westopher

Hawksworth

Service: 4/10

The service really wasn't great. Maybe its because we are a relatively young couple to be in there, it seemed like the waiter thought we just weren't worth his time. He didn't even bother to tell us the features, was fairly smug, and just seemed like he didn't want us there. We aren't a pair of rich people, but I'm paying the menu prices just as much as the rich guy at the table next to me and it pays better as a server to treat everyone with respect. That being said, all of the other staff in the restaurant were very pleasant. Hostess was smokin hot too.
Over all it was good, but nowhere near worth the price as a whole experience. I'm just not a fine dining type of guy. I respect the food, but its a dying style of restaurant experience.

I can attest to that.

It's a turkey shoot almost.

It's not consistent.

Sometimes good, sometimes bad, and I guess it depends on who you get.

[fuhkyu]

does anyone know why Santouka is closed until further notice?

[shawnly1000]

Originally Posted by fuhkyu

does anyone know why Santouka is closed until further notice?

https://www.facebook.com/permalink.p...69923176399903

To our valued customers,
We are very sorry but we will be closed for an indefinite amount of time due to some much needed renovations. We deeply apologize to all the customers who have already tried to come in and to everyone else who was planning to come eat in the near future. We will be up and running as soon as possible. We will keep you posted on timelines and what is happening on this page! Thank you for your support, and we promise that we will be back.

[Hondaracer]

Had one of the better meals of my life at Hawks worth, beleive I had the tenderloin or mixed grill and GF had the sturgeon. There were 6 of us there at that time. Food and drinks were top notch for sure but the service doesn't really reflect the place. I've had far better more attentive service at Hy's etc

[bcrdukes]

With all things considered for Hawksworth - I hate the ask the question but could you confidently recommend a friend, guest, or relative to try Hawksworth?

[sonick]

I went once for my birthday a few years back, and had a good experience. The service was not memorable positively or negatively, but the food and atmosphere was great.

I would recommend it.

[TOS'd]

Originally Posted by bcrdukes

Will all things considered for Hawksworth - I hate the ask the question but could you confidently recommend a friend, guest, or relative to try Hawksworth?

I think that is where this years Christmas party is at, you see the most recent internal email?

[westopher]

Originally Posted by bcrdukes

Will all things considered for Hawksworth - I hate the ask the question but could you confidently recommend a friend, guest, or relative to try Hawksworth?

Depends on the person. For someone who is really into food, has endless amounts of money, and doesn't have a problem with the pretentiousness of outdated fine dining, yes. For someone like myself, who loves food, has the family income of a chef and a nurse, and absolutely loathes all that fine dining stands for, definitely not. I still have yet to find a restaurant I'd recommend over la Quercia when it comes to a "special occasion" kind of dinner.

[bcrdukes]

OH man. La Quercia...I love that place.

[Matlock]

I didn't care for Hawksworth. The service was okay, the food was okay, but I don't think it was worth the money. (Even though someone else treated.)

I've eaten at many fine dining restaurants and I found Hawksworth to be one of many fine dining establishments that is over hyped.

[guurl]

Kishimoto 9.5/10

udon tasted amazing, sushi presentation was nice. .5 off because of the long wait. other than that everything was great.

i still like mega sushi in steveson a lot more though. too bad it's a bit far.

Going to icy bar tonight for some desserts. . . will let you guys know how that goes.

[knight604]

Shishinori, much hipster much japanese much 7/10

[Hondaracer]

was nice when i went to hawksworth, buddy and his GF who both work in alberta flashed da "oil money" lol, took care of a $900 wine bill

[bcrdukes]

Bambudda Gastown
99 Powell Street in Vancouver

Food / Drinks / Service - 10/10
Go in with an open mind, some hot women and just enjoy.

Spoilered for long as fuck post. You've been warned.

Have fun.

Spoiler!

I had the pleasure of dining at Bambudda in Gastown, a fine establishment owned by Ray Loy, who himself is Strathcona and Britannia alumni.) I remember Ray back when I grew up in the Maclean projects and he was working at Strathcona. There, he was one of many people who kept kids from the projects and the surrounding community off the streets and offered a safe and encouraging environment for kids like me. I am very thankful at the very least for people like Ray who made a difference in my life and have moved on in their own lives, being proof that hard work and determination will get you places. It was a very humbling experience to see him again in person - 20 years later. And as he said himself, "Wow, you're all grown up."

What I particularly admire about the Ray is the fact that he kept true to his roots. Growing up in Strathcona was not the nicest place in East Van during the 70s and 80s. And my understanding through press releases of his restaurant is that he still lives in the area. That's really cool if you ask me. A true Chinatown OG. To take things further, he brings back Chinese flair into Gastown, reforming the scope of the Downtown East Side and Chinatown. Lots of respect there. Nevermind the interior of his restaurant - from the bar, to the wall art, to the porcelain vases along the wall - It's all there and so very beautifully, yet subtly executed. His restaurant is an excellent example of yin and yang, where east meets west, in harmony.

Now on to the food. Celebrity Chef Curtis Luk was brought on board a month or two ago and I was excited to see what he was going to pull off. To my surprise, him and his team managed to re-create some old time childhood favourites of mine, but all with a modern twist. The quality of food, ingredients, execution, and flavours were all married together wonderfully. All too often, you think, "Ugh, Chinese food." Or, "Fusion? No way!" (I was originally apprehensive myself.) Because flavours in Chinese food can be so bold and in your face sometimes with the addition of using a poor choice of ingredients, they don't work together. But not here at Bambudda. Let me show you what I'm talking about.

Chicken skin with salt & pepper lemon. This isn't on the menu but was offered to me and my friend. Here, they've trimmed the fat, deep fried the chicken skin and the rest is self explanatory. A few drizzles of lemon and that first bite? Wow. Just the right amount of crispiness and that fluffy, deep fried puffy taste balanced by the tart lemon juice and salt and pepper. Oh man. I could eat this all day!


Next up are the red prawn dumplings, or as some of you may know it simply as "ha gao." I honestly didn't know what to expect of it, seeing that I grew up eating these prawn dumplings that were steamed and simply MSG laden. Well, Chef Curtis Luk's interpretation of this Cantonese staple did not disappoint. The prawns were fresh and nicely seasoned, you could actually taste the sweetness of the prawn. The accompanying flavours were subtle enough for you to really just taste a bit of everything. The bold use of cilantro and the watercress (or was it pea tendrils) added a nice touch and balanced everything out. And the wrapper was awesome. Firm, yet not overly tough and not too soft - just right.


Both me and my friend were both curious to see what this BBQ pork tart was all about. Sure enough, it was what we had imagined. Imagine this (especially you Chinese kids.) Half BBQ pork bun, half BBQ pork puff pastry. How the hell does that happen?! You would never find such a thing at Maxim Bakery or at Newtown Bakery. No way. And the layer of squash at the bottom of the bun? Oh man. Delicious. I didn't even know it was there until I deconstructed this dish. Oh, and the accompanying salad was refreshing, especially with the Asian pear!


By now, we were starting to get full. The main dishes arrived and here we have Chinese vegetables that were very tasty. Since we both got the prix fixe menue, it comes with a bowl of curry leaf infused rice to share, which I felt was plentiful.


The mains arrived. The first one being what I understand is a Hakka Chinese dish of pork belly and taro. Chef Curtis Luk changes this a bit where the outter edge of the pork belly is coated with the taro and deep fried. The flavour and texture of that outer layer reminded me of a dim sum dish, but I don't know what the name of it is in English. Regardless of the name, it was just awesome, okay?


Shortly after, the remaining dish arrived consisting of a salt and pepper humboldt squid with Sichuan pepper and what I think is a three-colour pepper salsa that really complimented the squid. Again, a modern take on a classic dish where every flavour in itself stands out and brings back those childhood memories of our family going out for dim sum on the weekends.


I sort of cheated and asked Ray to try some of Chef Curtis Luk's handmade ramen noodles, dressed in sesame oil and sesame seeds. I really liked the texture of the noodles as there was this nice bounce to it. I felt that the noodles were great alone as-is and does not need any introduction of the other dishes to go with it, unlike rice, which compliments them all very well.


Drinks - I started off, and finished off the evening with a gin and tonic. I can't remember for the life of me, which gin they use, but on their menu, there are two. It's the $8 gin (a London Dry) and is by far, one of the best gin and tonics I've had in the city. I would dare say comparable to what I had at Burdock & Co. Three ice cubes, gin, tonic, and stirred. The result? A clean, crisp, and refreshing gin and tonic. So simple, yet so easy to screw up. Wow. But before I forget, my friend had the Post Opium consisting of rum, passion fruit puree, kaffir lime bitters, and a zephyr white chocolate apricot brandy float. I understand this cocktail recipe changes and was different from what she had last year, but she really enjoyed it.

I should warn you that I am a very particular diner. Do not confuse this with being difficult, but I have a subset of qualities to look for when it comes to good food, service, and hospitality. Chef Curtis Luk and Ray's team know how to do it right at Bambudda. There was nothing I could to nit pick and the whole time, I had this smug smile on my face. Every dish brought back a lot of memories. It was almost as if I was taken back in time. No joke. I highly suggest you give this gem a try, even if you don't like Chinese food. That bar is awesome.

(Sadly, there was no room for dessert. We were just way too full. I wanted to try the coconut rice pudding!)

[hamsup]

^ where are the pics of the hot women !!! FAIL SAUCE hahaha..

[jinxcrusader]

^ the name makes the post

[bcrdukes]

Verdasco - I thought of you throughout the evening (you should be flattered.) I was hoping to find used needles, razor blades, and to end up waking up this morning to explosive diarrhea and E-coli cuz East Van/Gastown, but sadly, it did not happen.