So, I had spoken of Hainanese Chicken in my last post on making soup. Why? Because for the best version of this dish, you don’t poach your chicken in water, you poach it in soup. However, water does work in a pinch, it’s just not as tasty. Now, I can hear some of you say “poaching!?” but do trust me – this makes a chicken so tender and lovely.
Hainanese Chicken
My Mother’s Chicken Soup
My favourite soup happens to be chicken. But the chicken soup I grew up with had little to do with making a mirepoix and is closer to broth – with the addition of ginger, salt, and sometimes, pork. Having chicken soup on my mind, my eyes homed in on $1.29 chicken carcasses at the local Korean grocer. I eagerly grabbed three trays of the saran-bound beasts and was excited enough to tweet about it. I even boasted to my mother about the find. But it got better. I discovered afterward that each tray had three chickens apiece and so I had nine carcasses with which to make an intense stock and soup from. Oh yes. And so, here’s my how-to for soup that’ll lead into making a tender and delicious chicken, Hainanese style.
Hot Soup ‘n’ Noodle Comforts at Manpuku
With its frigid fingers curled around the city, Winter has arrived (returned?) in an icy exhalation. The sidewalks are dusted with a glittering veil that is quickly obliterated by pedestrians treading upon it. There’s no casual idling outside today. Everyone walks at a fast clip in the fading light, heading home to seek refuge from the cold. Or if you’re me, heading out. Nights like these call for a steaming bowl of soup and noodles to banish the lingering chill that clings to your bones. And it’s on nights like these, moreso than usual, that I seek the comforting warmth-in-a-bowl that Manpuku provides.
Still Splendido
What really peaked my interest was the Beef Tenderloin's accompaniments. The parsinps were well roasted and yummy. The truffle-scented sweetbread raviolo was creamy and savoury.
I mourned the ending of a fine dining era last June, and had a lovely tasting menu to commemorate its passing. However, since Splendido’s rebirth over the summer of 2009, I’ve returned several times and found that the spirit still lives on, though the menu has changed. Food and service are still stellar, and judging by other tables, it is still considered an “occasion” restaurant.
I just happen to think that any day is a good occasion for Splendido.
Kingyo Izakaya
Izakaya is huge in Vancouver for whatever reason. With so many options to choose from, we decided upon Kingyo for this trip. Sitting at the bar and leisurely ordering was a great way to spend an evening with friends. Not to mention tasty!
Why Winterlicious?
By now, some of you may have figured out that I love dining out and eating new, as well as familiar, foods. But Toronto’s Winterlicious and Summerlicious events are the two times of the year where I strategically plan to not eat out. At least, not at any participating restaurant. While I’m not averse to a good deal, I find it hard to stomach the giant list of mediocrity that is offered up as prix-fixe. To save a few dollars, you give up a lot. Small portions. Banquet food. Stressed service. How is this a good deal?
Brunch updates around Toronto
So I had this whole Winterlicious rant for today, but I apparently have more to say than I thought I originally did. Which means that I’m just going to do the update post I had in the works instead.
Restaurant names head to the original post I made about it.
Frank @ The AGOAte there last week with some friends. Still a great place to eat with decent brunch food. Also, the pastry basket I didn’t like last time has improved a lot. Maybe it depends on the day you go. Had the hash, chicken pot pie, and lamb shepherd’s pie. I liked the hash best, but everyone had their favourites. More Frank >
Hoof CaféWent back to eat the benny and hoof hash. Benny was good, but I really loved the hoof hash. A trend for me, maybe. Both had these perfectly cooked eggs. Just runny enough. Yum. Coffee still good. Had the soup, which was really intensely flavoured and two orders of marrow and toast, thanks to my niece. More Hoof Café >
Ceili CottageHad the Full Irish again. Not as good as the first time, but still good. I asked for an extra side of beans. Mmm… beans. Mushrooms on toast was a tasty and substantial snack. Re-ordered the mutton stew. The sticky toffee pudding is still awesome and the chocolate Bailey’s tart is really quite good as well. More Ceili >
Duggan’s Knuckle Of God
The No. 8 London Porter and No. 5 Asian Lager
I visited Duggan’s Brewery in December while it was still in soft-launch mode, but a quick check via a phone call places the official launch date on the 22nd of January. Though the decor is a little sparse, our group finds the food more than just-palatable, making this a place to earmark for those caught in the beer-vs-food dilemma.
Let me start off with my favourite of the night, the pork hock. Or, as one of our party called it, “The knuckle of God.”
Vancouver’s Comfort Ramen
Fair Lady Marmalade
Boot shakers and melamine tables give this a "your mom's kitchen" look
When going out to eat, I usually love to order different dishes and try new things. But as I mentioned in my last post, there are certain items that I always order – or regret not ordering. Suffice it to say, I haven’t explored Lady Marmalade’s menu very much, despite the numerous visits I’ve paid them.
With the mishmash of mismatched chairs, melamine tables, and kitschy shakers, you can’t help but feel that you’ve sat down in someone’s kitchen. From the 70’s. All entirely apropos for the kind of comfort food served to packed tables and a waiting line.
