Vancouver Streetfood: Roaming Dragon Pan-Asian

I love streetfood: tasty, no fuss, eat-it-while-u-walk snacks that make my tummy happy without breaking my budget. I especially love the kind of streetfood that’s more than just a snack, it’s a real treat. The sight of a quality streetfood vendor should provoke the same kind of primitive Pavlovian response as the sound of the Ice Cream Man and make me come runnin’ with a handful of loonies. Gingerman and I have found exactly that vendor.

Four Little Dishes = One Great Meal

The Roaming Dragon is like a tapas bar on wheels. They offer a selection of fresh, fun, Asian-fusion goodies that go beyond preconceived notions of “food cart” cuisine. We spotted the truck visiting Kits Point near Arbutus and Whyte, and they have made appearances at Vancouver Farmers Markets. We selected 3 dishes for $15 and took advantage of their “Dragonista” twitter promo for a free Lychee Lemonade. Great deal!

Connect with Roaming Dragon for up-to-date locations and info!

Twitter     @Dragontruck
Website    www.roamingdragon.com
Facebook  www.facebook.com/DragonTruck

Things we love @ Roaming Dragon:

• EVERYTHING! The flavours are there, man!
• Perfect portions for a snack or light lunch.
• 2-3 items + Lychee Basil Lemonade = a nice picnic for two.
• Soba Noodles are vegetarian, and tofu can sub for duck in confit salad.

Lychee Basil Lemonade ~ Cool, tart, sweet, and refreshing.

Nice twist on a summertime standard. Basil is related to mint, and adding it to the mix was brilliant. The drink has unexpected texture, with little chunks of lychee swimming around, and is served with a wide straw. Personally, I’m not a big fan of lychee, but Gingerman liked the drink so much we came back later and bought a second one.

Duck Confit Salad ~ Savory, melt-in-your-mouth duck confit served warm on a bed of young green things with little chunks of pineapple and watermelon.

I loved the addition of watermelon. It gave a completely different contrast in texture and flavour than the pineapple, and both fruits make good company for duck. As a whole, it was nicely balanced and not too sweet. Requires a fork or chopsticks (if you’re the civilized sort).

Short Rib Tacos ~ Korean style shortrib cradled in a tiny soft taco with a little nori, some greens, carrots, and bean sprouts.

Nicely spiced sort of East meets West take on tacos el pastor. This was the dish I most wanted to try, and it was a NUMMY success!

Rice Balls ~ Crispy fried balls of fried rice.

I know, it sounds deadly, but taste was the payoff. The coating was crispy and quite thin, just doing its job at holding the rice in shape. The rice was a little creamy, with an aroma of 5-spice and the taste of soy in the background. On top, a little drizzle of golden sauce with hints of curry—yum!

*Pork Belly Sliders ~ Tender morsel of pork, thin-sliced cucumber, tasty sauce, soft bun.

Char Siu Bau magically transformed into a dim-sum slider! Skeptical at first, I took one bite and was hooked. Ingenious and delicious.

*NOTE: I confess, when Gingerman listed options from the menu, pork belly was not my first pick. I’ve had a few bad experiences with greasy, chewy pork belly at restaurants, and didn’t want to spend our dough on the possibility of disappointment. However, after we paid for our main order, the hubs let slip that I was planning to blog about the food, and Dragontruck threw in the sliders gratis. I thank them from the bottom of my stomach. Totally loved them!

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Hapa Izakaya: small plates, big taste.

It was a patio evening in Kitsilano: the sun had just slipped behind Bowen Island, the breeze was slow and cool, and we’d had a busy day. Time for some “tapanese” food and sake at Hapa Izakaya!

Small Plates at Hapa Izakaya by Bill Stillwell

An izakaya is a sit-down sake shop, rather like a Japanese pub. The servers are quick and pleasant, and soon enough, someone places a tall slice of bamboo on our table, chilled and full of cold sake. Conversation is easy. There is no talk of work or responsibilities.

We refill each other’s little bamboo cups full as the plates arrive. The food is fresh and not overly complicated, delighting the eye and pleasing the palate. Halfway through the bamboo tube of sake, we’re full of easy smiles and laughter. The plates come and go, until dessert and a cocktail round out our evening. The chocolate caramel mousse is a little piece of heaven. I feel unwound, relaxed, and happy. The breezy summer weather is perfect for a seaside stroll, so we take the long way home.

About Hapa Izakaya:

Lea and Justin Ault introduced Hapa Izakaya to Vancouver diners in 2003. Now, three locations offer a variety of scrumptious Japanese tapas, plus cocktails, beer, wine, and premium sake. The decor is simple and clean, and the atmosphere is casual, with plenty of intimate tables for two. Interior seating can easily accomodate groups—perfect for sharing a little bit of everything.

Robson, Kitsilano, and Yaletown Hapa locations are open from 5:30 PM to 1 AM on Friday/Saturday and until midnight from Sunday to Thursday.

Website: http://hapaizakaya.com
Twitter: @hapaizakaya

Prices are reasonable, the sake selection is excellent, and the food has never disappointed me. There’s always something good on the Fresh Sheet menu—go when BC Spot Prawns are in season if you can! New things are fun, but I must always have the Ebi Mayo or Negitoro and a Harajuku Girl.

Harajuku Denizens by Jacob Ehnmark

I did not take snapshots of my meal, but you can see lovely pictures of several dishes and the restaurant interiors at Hapa’s online photo gallery. Lately, I find that taking pictures of food at a restaurant detracts from my enjoyment of the meal, so I quit doing it. All the fussiness of photography is distracting when really I just want to eat, drink, and have a good time.

things we love @ HAPA

• Sake ~ served chilled in a bamboo tube pitcher
• Harajuku Girl ~ Vodka, Sourpuss Raspberry, Butter Ripple Schnapps, Calpis, soda
• Ebi Mayo ~ crisp, fat, juicy prawns tossed in spicy mayo
• Renkon Gyoza ~ tempura of lotus root with savoury pork filling
• Salmon Risotto Croquettes ~ crisp balls of creamy rice and salmon
• Gindara ~ baked sablefish in a sake-miso marinade
• Negitoro ~ luscious tuna belly and spring onion on garlic toast
• Chocolate Caramel Mousse with poached pears ~ wonderful and rich
• Caramel Pudding ~ light, creamy, and delicious

Flickr Creative Commons
enhmark ~ Jacob Ehnmark
icathing ~ Bill Stillwell

Leaving a comment? I’m curious . . . what makes a meal memorable for you?

Vancouver Farmers Market: Homemade Homous

Spread it on a cracker ~ Dip it with a chip ~ Slather it on pita

Bean Boy Creations makes Homemade Organic Homous in delicious flavours like Smokey Tomato Chipotle. Our favourite was the Curry Currant shown in the closeup. Smooth texture and vibrant flavour.

Excellent healthy snack treat under $5 and worth every penny.

The Barnyard Burger @ The Wolf & Hound

Once upon a time, Patty O’Lamb went out upon an Irish green and landed upon its buns. And so barely blushed inside, under a blanket of crisp wavy bacon and creamy cheese of yon goat, was drizzled with BBQ sauce. Verily, it was delicious. And so was my Manhattan. Did I mention there was live music and hockey on big TV’s?

The Wolf & Hound

3617 West Broadway
Vancouver, BC

Vancouver Farmers Markets: Fresh, Local, and Fabulous!

Vancouver lies in the bountiful cradle of the Fraser Valley, and the  farms and orchards of the Okanagen are not too far away. Being a port city, exotic produce and goods are readily available to consumers, and many items are available year round. Seasonal local products and produce are wonderful, however, and Farmer’s Market season is in full swing in most Vancouver communities come summertime.

I usually buy produce from local independent shops, and occasionally I’ll venture out to Granville Island Market for some “trendy” grocery shopping and a grand day out, but I what I love best is milling about with the locals at a seasonal Farmer’s Market. Seeing an array of folding tables laden with an incredible selection of fresh fruit and veg or homemade goodies or handmade crafts make me feel at home no matter what city it’s in.

I love the smell of sweet fruit in the warm sun, and the taste of free samples. An infinite palette of ripe natural colours  greets me, and I don’t mind the noise and bustle of a crowd of interesting strangers. I daydream my way through homemade bread, cakes, pies, perogis, pastas, samosas, spreads, dips, sauces, and whatever else the cornucopia of tasty treats may offer. I usually come back with a bag (or two) of fresh, fragrant, and delicious things.

An array of ripe strawberries.

Scrumptious home-baked goodies.

Gorgeous fresh mushrooms.

Today, I purchased a dozen brown speckled eggs laid by happy free-range chickens living in the Fraser Valley, and some ground beef and sirloin steaks taken from grass-fed Angus cattle raised on a Cariboo-Chilcotin ranch. I also picked up some red and yellow peppers, fresh strawberries, and a bag of various greens (including pea shoots and dandelion greens). Baked goods were plentiful, and a small rhubarb crisp came home with us, but we ate an apple-compote crepe and a ham & cheese scone on the spot.

Speaking of spot, there were quite a lot of dogs in the crowd or waiting patiently along the perimeter. I enjoy a dog-friendly neighbourhood, especially when people respectfully leash their animals and the pups have good manners. It’s always a treat for me to meet someone else’s dog, since I cannot have one of my own right now.

Little French Bulldog

My Favourite Finds:

Maple Syrup Taffy

Maple Syrup Taffy immediately makes me think of Laura Ingalls-Wilder making snow candy in Little House in the Big Woods. In the winter, her mother would pour swirls of hot maple syrup into a pile of fresh snow and make sweet little candies. Oh how I wanted to do that, begging Mommie Dearest to let me every time there was a good snowfall, but to no avail. Maple Syrup Taffy works on a similar principle. Among French Canadians, it’s called tire sur la neige meaning “to draw in the snow.”

After a brief hand-wash with sanitizing gel, I selected a wooden stick and the Syrup Guy poured a line of hot syrup on top of a barrel full of crushed ice “snow.” I counted to three and pressed the stick into the syrup at the end of the line, then slowly began to collect the sweet sticky candy, rolling it up on my stick. I let my Maple Taffy lolly sit for a moment to firm up, but I could hardly wait to taste it.

Maple Taffy Lolly cooling on snow

It was sticky like caramel, but light and not too sugary. The mapley flavour was clean and bright, like a moment of unspoiled childhood happiness.  I also bought a maple sugar cone for Ginger Man. They are like little tiny ice cream cones, filled with a bit of taffy in the bottom and a more crystalized maple sugar candy on top. Apparently, it’s quite a popular treat among the Quebequois. The sugar buzz kept us going all morning. It was a delightful experience.

Italian Black Truffle Sea Salt

At the Maison Coté booth, there were bags upon bags of spice mixes, peppercorns, and seasoned salts, as well as a shelf of oils, vinegars, and little balsamic spritzers. I picked up some Citrus sea salt (with lemon, orange, and grapefruit peel), a bag of Kitsilano peppercorn blend, and a White Truffle Balsamic spritzer to mist on my greens (I’m told it’s also nice on chicken and fish). I wish I had brought an extra $20 bucks at the time, because I would have immediately thrown it down to have a bag of the Italian black truffle salt. The vendor was kind enough to give me a whiff, and it really knocked my socks off. That earthy, pungent, luscious truffley aroma was truly amazing. Happily, his shop is in the city, so I’m looking forward to visiting and bringing home some of that orgasmic salt blend soon.

Farmers Market Shopping Tips

In the Vancouver area, most farmers markets open between April and July and continue through October or September. The majority run Saturdays or Sundays, but there are several venues with markets on a Wednesday or Thursday.

• Arrive early to be sure you get what you want, or visit near closing time to get last-minute deals from some vendors
• Bring CASH to make things simple, or purchase some “Market Money” using your bank card. Use it like cash at any vendor.
• Some vendors rotate between different venues during the season, but many of them take orders from their websites.
• BYOB: Bring Your Own Bags! Most markets sell tote bags and packs of veggie bags if you need them.
• Bike, bus, or walk if you can. Parking in some neighbourhoods can be tricky to find, and drive cautiously around pedestrians. Besides, it’s no bad thing to be a little “green” and leave the gasmobile at home.
• Keep an eye out for “delivery services” at the market entrance. You can load up with goodies and someone will bike or drive it to your home.
• Don’t forget, Farmer’s Markets aren’t just for veggies! You can also get fresh eggs, frozen meats and fish, pickles, preserves, oils, spices, honey, handmade soaps, fresh flowers, potted plants, hats, jewelry, pottery, just about anything!

Links

Video of Maple Syup Taffy

Empire Valley Beef

Maison Coté

VFM Seasonal Produce Guide

BC Association of Farmers’ Markets

Candy is dandy, but crickets are bugs.

Today, I did a brave and stupid thing. I stopped in our friendly neighbourhood candy store (which was sadly all out of TimTams) and decided to have a bit of a spree for the sake of a good blog. This place carries all kinds of interesting sweets from over the border and across the pond, and their selection varies slightly from time to time. You never know what you’ll come across.

I made a beeline for the American imports right away and picked up the following:

• Popeye “Tasty Candy Sticks“
• Jelly Belly Sours
• Hoffman’s CupoGold
• London Mint chocolates
• Zero Bars (Dark and Milk)
• Pop Rocks Wild Berry
  
• Green & Black’s Dark Chocolate 70%
• Kinder Surprise Chocolate Egg
• Walkers Crispy Duck & Hoisin crisps
• Scorpion Sucker Banana Flavor
• Crick-ettes Bacon & Cheese

When I decided to purchase the box of Crick-ettes, it was all I could do to hold them in my hand. At one point I forgot what I was carrying, and when I looked down and saw their dead buggy faces staring back at me from behind the cellophane, I nearly threw them down and ran screaming out the door. But, I didn’t want to make a scene in the candy shop, so I composed myself. “Stay strong . . . they’re just for pictures. You don’t have to eat them.” Or so I told myself at the moment.

Really, what kind of foodie would I be if I didn’t at least have a wee nibble? Just to educate my taste buds . . . clearly I had  lost my mind. Ginger Man pretty much agreed, but I got him to try a hind leg with me. Perhaps if I had just popped one in whole and crunched it up like a brave girl, the experience might have been more informative, but no, it wasn’t worth it to me. I had a cricket in my hand and a steak in my freezer; the choice was clear. Still, a taste test was in order.

There was sufficient fake bacony cheese dust to impart a flavour of some kind, but the texture completely turned me off. It was like I had just bitten into food and my tongue found an inedible particle, a thing that didn’t belong, and was trying in vain to evict it from my palate. Ptooey sums it up best. I must say, however, the crows were very pleased with the Crick-ettes.

I was quite happy to move on to the badass banana scorpion sucker. There was a whole lotta sugar between me and that critter, so I was game for a lick or two. Examining the little scorpion, delicately preserved in the center of a golden confectionary window made me feel like a paleontologist. At the same time, whatever morbid human curiosity the goodie satisfied, I couldn’t help thinking how many of those little animals had gotten their stingers ripped off and died in a suffocating yellow goo so that geeks like me could throw down some money for a laugh. Curiosity satisfied, that’s the last one I’ll ever buy.

The duck and hoisin chips weren’t half bad. The taste reminded me of brown gravy. The Walkers Crisps company in the UK recently held a contest with 6 new flavours including Crispy Duck & Hoisin, Fish & Chips, Chili & Chocolate, Onion Bhaji, Builder’s Breakfast, and the one I really wish I could have tried: Cajun Squirrel. I don’t usually like weird flavours on chips, but Canadian dill pickle flavoured chips are rather addictive. Salty, vinegary, herby. Ketchup chips aren’t as interesting, but they are kinda tasty. What I really miss are authentic Moore’s Cheesies, which are no longer produced. There is no substitute. I’ve searched everywhere and have yet to find any cheesy poof that comes close. I’m sure they were made out of crap and plastic, but darnit they were yummy! I occasionally miss those phantom childhood tastes. Those things that I haven’t had in forever and I remember them being incredibly delicious beyond imagination, like HoHos and Moon Pies and those six packs of sugary doughunts and YooHoo! Then when I actually get one, it’s inevitably disappointing.  Sometimes the nostalgia factor is enough to make it alright, even if it’s stale and plasticky tasting and nothing like what I remember.

I handed over all the jelly belly sours—Ginger Man’s reward for trying the cricket, and because I love him. He wants me to eat the orange ones, but I like the red ones, and I’m cute, so I get my way. He got the pop rocks, but we split the Kinder egg (he gets the chocolatey outside; I get the toy inside). This time it was a real cutie: a fuzzy green ape! So much better than a dumb robot with weird chicken arms.

The dreamy London Mints are for after dinner for the next couple days, and the “candy sticks” are for whenever I feel like putting my feet up and having a fake smoke, cuz we all know those are candy cigarettes. In order not to start smoking rebelliously the last time I was home for a visit, me and my sisters stopped at every convenience store in the county looking for candy cigs. I went through about a pack of Round Ups a day.

The CupOGold, that’s for a special afternoon with a big ol’ cuppa coffee. Marshmallow and chocolate. Save the best for last.

Daniel Le Chocolat Belge

On an early April foodie safari along Granville Street, I came upon a little chocolate shop, just in time to add a few goodies to my Easter basket. Daniel Le Chocolat Belge had plenty of goodies to choose from. In addition to their regular supply of truffles and molded belgian chocolates in the candy case, there were shelves and displays filled with adoreable bunnies, chickens, and delicious praliné eggs. It was hard to decide what to pick!

I didn’t want to blow my basket budget, so I went with a small box of peanut butter bunnies, four exotic truffles, and a few praliné eggs. I’ve waited ages to break into them, but now I can tell you all about how delicious they are. These are some of the creamiest chocolates I’ve ever had, with gorgeous mouth-feel and flavour. Not grainy in the slightest, not too sweet, and the exotic truffle flavours were fun.

Here’s a rundown of my sampling:

Dark Advocaat Brandy
Lush and velvety smooth

Milk Cinnamon-Nutmeg
Interesting. Snickerdoodley.

Dark Chipotle
Good. Super creamy, not peppery.
Flavour is a little hidden.

Milk Mojito
Excellent! Creamy chocolate with
a fresh hint of mint and lime.

Praliné Eggs
Creamy, crunchy, sweet, delicious.
Milk or dark chocolate with a creamy chocolate filling made with ground caramelized almonds or hazelnuts.

Peanut Butter Bunnies
Melt-in-your-mouth cuteness.

About Daniel’s Divine Chocolates

View Daniel’s Chocolate Map

Daniel Poncelet (Chocolatier) was born and raised in Belgium, where he says “chocolate was an inseparable part of my daily diet. I still remember how good it was to let it melt in my mouth and try to make the piece last as long as possible in order to be the last one in the family still enjoying it.”

He learned his craft from Clovis Harmegnie, “an exceptionally passionate Belgian master chocolatier,” and grew to appreciate not only the art of making chocolates but also fine quality ingredients. According to Daniel, this inspired his determination to create chocolates “without compromise, with zealous adherence to purity.”

Daniel uses only 100% natural ingredients to make chocolates that are preservative free with no artificial colorings and flavors and no hydrogenated oils or tropical fats.Daniel sources premium chocolate from world renowned chocolate manufacturer, Barry Callebaut. Callebaut’s chocolate heritage spans more than 120 years, and the company actively supports cocoa farmers and communities as part of its commitment to maintaining a sustainable cocoa industry.

Daniel’s Belgian Chocolates is located at 2820 Granville St. Vancouver, BC with additional locations in Metro Vancouver and Toronto as well as an online shop.