Tasty Taiwanese Pork Paradise & Garlic Bombs at Corner 23 Bubble Tea

We quite like Taiwanese food but don’t really have a go-to place that we outright love yet. We used to like Red Persimmon in the Crystal Mall food court (closed and turned into something else), Lingering Flavour beside London Drugs on Kingsway near Joyce (which is now Bubble Waffle Cafe), and Kalvin’s Szechuan. We haven’t really explored Taiwanese food in Richmond except back in the 90s at places like Vogue. Good thing Instagram came through for us again when we found out about Corner 23 Bubble Tea on Cambie near King Edward Ave. Thanks to phancouver in particular for posting this photo.

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Lunch Quickie: Meaty Balls & Fresh Pasta at Nicli’s Next Door + Secret Ice Cream Sandwich at Crackle Creme

I was lucky enough to do a leisurely lunch on a Friday with Wicca, so we decided to check out Nicli’s Next Door after wanting to for the longest time. We had some great meatballs and pasta, followed by dessert at Crackle Creme. Not quite a #datenight, more of a #lunchdate 😉

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They don’t need luck at Wishes + Luck on Commercial Drive

I have a made-up category of restaurant that I call “West Coast Modern” that is ingredient-focused, seasonal, local, and small plates-style. I lump restaurants like Farmer’s Apprentice (conflicted review), Burdock & Co. (review, another review), and today’s restaurant Wishes + Luck in that category. Wicca and I went with a bunch of hardcore Instagram foodies to check it out.

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Amazing Set Lunch Experience at Miku

Straight up, I’ll admit that Miku isn’t my first choice for dining. I’ve always felt slightly uncomfortable dining in such a fancy, rich, beautiful restaurant where the Asian 1% dine, but it was a special occasion and we booked the private room, and dammit we had a really good time. The food ranged from good to amazing, and the service was prompt and accomodating. They even have a Strange Fellows beer on tap!

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Great sushi and amazing dessert platter at Octopus’ Garden

I’ve always been scared of going to Octopus’ Garden in Kits because I thought it was high-end and kind of expensive. But how times have changed. I remember back in the early/mid 90s going to Dario’s La Piazza and paying more than $60 for a meal for two, and thinking, “My god, we’ve hit this threshold…we won’t be doing this that often…” Turns out that nowadays, $60 for two (especially including drinks) is getting harder and harder to do! So with that in mind, places like Chambar and Octopus’ Garden really aren’t that expensive, depending on how you order. And the quality makes it worth it. We went here for Wicca’s birthday, but at times it felt like my birthday! 😀

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Takeout Quickie: Persian Food from Zeitoon (West End)

My downtown Persian standby had been Cazba on Davie and Thurlow, but someone recommended that I try Zeitoon on Pendrell near Denman. So after a lunch at Che-licious around the corner, I got some takeout from Zeitoon for dinner. Our food ranged from good to incredibly awesome, so we’ll be back!

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Lunch Quickie: Vietnamese Eats at Chè-licious on Denman

Vietnamese options in Downtown/West End are few and far between. But Denman St. has become a little hotbed (maybe not hotbed exactly…perhaps warmbed) for Vietnamese restaurants with three that I now know of: Cafe Phin (reviewed here), Baoguette Vietnamese Bistro, and today’s pick Chè-licious.

Side note: Baoguette is mildy famous for their salad rolls that contain a full-sized spring roll inside. Check out Maggie’s or Sean’s post. I’ve never tried it myself, but maybe next time I’m on Denman?

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Good but not great ramen at Ramen Danbo in Kits

I’ve been a little bored with the ramen in Vancouver lately. My top 3 places are still Ramen Jinya, Marutama, and Ramen Santouka. Taishoken made a blip last year, but ownership changes didn’t sit too well with me although when I tried their tsukemen last November, it was still good. Ramen Butcher was good but didn’t wow, and now they’re reworking their broth, which seems worrisome because considering their pedigree, wouldn’t their parent company have nailed a broth recipe already that’s precise to the last detail?

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