Highlights from Vancouver Foodsters Noodle Mania #NoodleManiaYVR

Shaktea Noodle Mania starting point

Shaktea Noodle Mania starting point

On Sunday @vanfoodster had his inaugural Noodle Mania event. It spread across 10 restaurants in Vancouver. It was quite fun as the food was varied.  There were noodle dishes from Thailand, Vietnam, and China, as well as North American favourites from way back, like mac & cheese.   The restaurants available for us to sample on this day were:

I spent 3 hrs eating and driving to these places, but I did not get to visit them all.  Sorry to Mac Shack, Yaletown l’Antipasto, and Urban Thai Bistro.  I did see good tweets about your restaurants.

Of the restaurants I did visit, my Ultimate Favourite was Chau Veggie Express! They offered 2 dishes for us to sample: Soft Tropical Rainstorm, and Sliding down the Sanddunes.  Nice names; sounds like names of songs from Zamfir, but the food was really tasty. The Soft Tropical Rainstorm was a warm noodle dish with a coconut cream sauce, shredded veggies, and crispy shallots.  I did like the creaminess of this dish along with the bright herb flavours and the crunch of the shallots.  Equally good was the Sliding Down the Sanddunes, a Tom Yum type soup.  Lemongrass & ginger, peanut spiced broth, assorted tofus, lotus root slices and greens.  The lemon grass made the broth and I did like to crunch into the lotus root.  I will be back to Chau Veggie Express.

Chau VeggiExpress

Chau VeggiExpress Soft Tropical Rainstorm and Sliding down the Sanddunes

Other dishes I particularly enjoyed:

  • Bob Likes Thai Food’s Kanom Jeen (Noodles with a fish curry sauce).  I had never had, or heard of, this Thai rice noodle dish before.  It is a combination of noodles, fish curry (finely ground), vegetables and spices.  I found a recipe online. There were so many different flavours and textures in this dish. It was really quite amazing.
  • Fets Bar & Grill’s Cajun Cream Chicken on Linguini. This is quite a spicy dish.  The cream sauce is quite light so you won’t feel like napping after eating it.  The spice doesn’t burn your mouth, like a Thai dish would.  The spice is black/white pepper at the back of your throat.  Grab a beer at the Bar to wash it down.  They also have a wide selection of whisky.  Mine was one aged in a Brandy cask.
Fets Bar and Grill Cajun Cream Chicken and Mac n Cheese

Fets Bar and Grill Cajun Cream Chicken and Mac n Cheese

Fets Bar and Grill whiskys

Fets Bar and Grill whiskys

Bob Likes Thai Food Kanom Jeen

Bob Likes Thai Food Kanom Jeen

Shaktea on Main Street was the starting point for this event.  Even though they did not have a noodle dish, we were offered to sample from 3 different teas.  I tried the cinnamon roobios tea.  I enjoyed it.  It had a long finish with cinnamon and vanilla.  Thanks again to @vanfoodster for hosting this event, and all the other events for the foodie community.

Dragon Feast of the Century Luncheon at the CCFCC 2011

Today the Rainflower Restaurant in Richmond, BC was the site of the Canadian Culinary Federation Culinaire Canadienne Chef’s Conference luncheon, “Dragon Feast of the Century“. We were taken through 5 appetizers a savory seafood dish and a dessert. No wine was served, but maybe I can suggest some wines that could have went with these dishes.

Dragon Feast of the Century Menu

  • Drunken Squab Breast and Arctic Char Nanjing Style
  • Dungeness Crab & Lobster in Jade Purse
  • Braised Fraser Valley Duck Breast, Empress Style
  • Tenderloin Teaser in Filigree Cup
  • Yin Yang Steamed Eggplant
  • Seafood Siu Bang
  • Longevity Date Cake

My favorites of the luncheon were the:

  • Braised Fraser Valley Duck Breast, Empress Style
  • Tenderloin Teaser in Filigree Cup
  • Yin Yang Steamed Eggplant
  • Seafood Siu Bang

The Fraser Valley Duck Breast was served cold on a piece of deep fried tofu.  A mixture of enoki and other mushrooms accompanied the duck breast. The duck breast was very full flavoured and the mushrooms had an earthiness.  I would serve this with a slightly chilled pinot noir.

The Tenderloin Teaser in Filigree Cup consisted of small pieces of tender beef along with chopped bell peppers and slices of asparagus. A very nice dark sauce with a bit of pepperiness on the finish. I would like to have this beef with an Okanagan Valley or WA State Merlot.

The Yin Yang Steamed Eggplant was quite surprising with a burst of flavour on your palate.  The eggplant was sweet and smooth with a dark soy flavour and green onion bright notes. This could be my overall favorite dish of the luncheon. Pair this with a juicy tempranillo.

The Seafood Siu Bang was a mixture of seafood wrapped inside a pastry, topped with sesame seeds and baked. Quite delicate with the light flavours of the seafood and the flakiness of the pastry. An unwooded chardonnay or a sauvignon blanc could work here.

We also had a live demonstration of noodle making by hand.  A master chef from Hong Kong came to this event and demonstrated his noodle making technique.  Here is a video I recorded of the noodle making process.  It is quite interesting. I hope you have a chance to go to one of the CCFCC events. Enjoy.