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HardipVancouverSince September 12, 20096 Reviews
Average Rating
3 (3)
  • Food3 (3.2)
  • Service3.5 (3.3)
  • Value3 (3)
  • Ambiance2.5 (2.7)

Reviews

Displaying 1 - 6 of 6 Reviews Found
Cafe D'Lite3144 W. Broadway, Vancouver
Holy Grail of Hainan Chicken?
Submitted Sunday, September 13, 2009 - 3:21am [Dine in]

The hainan chicken is boneless, the serving size is ample, and the price is reasonable ($8.95). But, he chicken is missing the telltale layer of gelatin under the skin, which means it was likely made that day rather than undergoing the slow process of partial cooking, ice-water immersion, followed by resting for several hours at room temperature. A second complaint is the rice, which tastes like chicken broth but is not oily, when compared to the glistening version at other places.

What does give this place high marks is its small, family-run atmosphere and attentive service. This is compared to larger places where the wait staff is harried and their stress starts rubbing off on you. Too bad you need to drive all the way out to west side to enjoy this place!

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Closed
Pittsburg4500 Kingsway, #1687, Burnaby
Glorious Hainan Chicken
Submitted Sunday, September 13, 2009 - 3:10am [Dine in]

I tried the hainan chicken which was Glorious. There was a layer of gelatin under the skin, the meat was succulently moist, and the rice not only tasted like chicken broth but was greasy as its Chinese name ("oily rice") suggests. Fab! The only negatives were that there was only one drumstick (laterally chopped in half) and the veggies were overcooked with oyster sauce just poured on top. $9.95. 9/10.

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Lao Shan Dong Homemade Noodle House4887 Kingsway, #105, Burnaby
More dry beef
Submitted Sunday, September 13, 2009 - 3:04am [Dine in]

This place is across from Metrotown at Kingsway and Nelson. They specialize in beef noodle soup, northern style, with thicker noodles and a spicy broth. I tried the #3, beef flank and tendon. The tendon was uncut and huge, very nice. The flank meat though was very very dry. The soup was spicy and I couldn't taste the underlying stock. Noodles were okay but next time I'll try the bean thread as I prefer thin noodles which can grab a higher soup:noodle ratio.

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Kawawa Ramen4700 Kingsway, #E15, Burnaby
Please, sir, I want some more.
Submitted Saturday, September 12, 2009 - 12:54am [Dine in]

The first time I came here, I tried the Shoyu Ramen. It came with exactly one thin slice of pork, which tasted fine but was just meagre. There were also about 6 small slices of bamboo shoots and one small piece of dried seaweed. The ramen noodles were very good and the Shoyu broth rich and filling.

The second time I came here, I tried the curry ramen. The curry flavour overwhelmed any underlying flavours in the broth. It was just a bowl of hot with noodles, exactly one slice of pork, exactly 6 pieces of bamboo shoot, and exactly one piece of seaweed. I'm guesing there's an accountant in the kitchen.

By the way: You need to take a minute to read the "Dear friends" part of the menu, which reads like it went straight from Google translation to the printers! 8-)

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Closed
Asian 545212 Kingsway, Burnaby
Rare beef a little too done
Submitted Saturday, September 12, 2009 - 12:40am [Dine in]

I came here after seeing the high rating (4/5 stars), which elevated it to the top of the Vietnamese restaurants in Burnaby. I ordered a bowl of rare beef, ox flank, and tendon pho noodle soup. The service was fast, attentive, and happy. The food was just average, considering the high calibre of Vietnamese restaurants in metro vancouver. The rare beef was cooked through and rather dry (compared to the Green Bamboo where the beef dissolves in your mouth), and the 3 tendon pieces were rather small (compared the ones at Lao Shandong which are the size of hands). Still it was quite satisfying.

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Green Bamboo Vietnamese Cuisine4500 Kingsway, #1230, Burnaby
They got the beef right
Submitted Saturday, September 12, 2009 - 12:18am [Dine in]

I ordered the rare beef pho. At too many places, the "rare beef" is completely cooked through by the time your bowl of pho arrives at your table. The art is in the stacking -- at least some of the beef should remain pink, for example, through elevation above the hot pho broth.

They also got the cut of beef right: The beef has a better texture when it is cut across the grain as marbling creates a melt-in-the-mouth texture. Overcooked, with-the-grain beef can have the texture of cardboard.

I also loved the way they added a generous helping of finely chopped cilantro and green onions to the broth. This gave you a nice hit of flavour in each spoon of broth.

The only complaint I have is that I ordered a small bowl as I wasn't overly hungry. Technically, I did receive a small bowl but it was stuffed full of noodles and came with a ginormous side plate of sprouts and basil. Most would call this good value. Not wanting to waste food, I dutifully ate it all up and felt like a derigible afterwards.

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