New site!


Right, so back by popular demand, the restaurant review site, but in a new format. Many of these reviews are old, just haven't gotten around to posting them until now. I'll try to date them where I can. You can still check out the old site here

Unlike other foodie bloggers, I however don't own any fancy camera gear - just an old Sony digital camera that works. Maybe if it breaks I'll look at getting something else, but likely just another simple point and shoot type thing that I won't break easily!

So here we go!

"Vegetarians, and their Hezbollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn.

To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.

Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for, the pure enjoyment of food. The body, these waterheads imagine, is a temple that should not be polluted by animal protein. It's healthier, they insist, though every vegetarian waiter I've worked with is brought down by any rumor of a cold.

Oh, I'll accomodate them, I'll rummage around for something to feed them, for a 'vegetarian plate', if called on to do so. Fourteen dollars for a few slices of grilled eggplant and zucchini suits my food cost fine."
― Anthony Bourdain

Thursday, August 2, 2012

Ginger Beef

Ginger Beef
#400, 388 Country Hills Blvd, N.E

My family and I decided to meet up for a light dinner Tuesday evening, so I went and grabbed my parents and sister, and headed to a local Chinese eatery nearby.    This place has changed hands and names a few times, sometimes to the good, sometimes to the bad, so I wasn't expecting anything special, to be honest.   I was however, pleasantly surprised!


First walking in, the decor had completely changed, and right at the front, was a nice little BBQ station with duck, roast pork, and chicken hanging from hooks, proper Chinese style.  Great!   The whole area had been cleaned up considerably, and you could also see in the background a glassed in kitchen, so you could see dishes being served up.  Compared to the last place, this is a huge improvement, especially when all the plates/cutlery are not only clean, but set up neatly.

As mentioned, we'd decided on having a light dinner, so we settled on the special, a 4 course Peking Duck meal, that has the duck wraps, soup with the duck bones, vegetables, and tofu, fried rice, and lettuce wraps.   Surprisingly, the place for a Tuesday evening was also filling up quite rapidly, but it also appeared that the service was up to par, speedily delivering each table's orders.


I'm trying a few different hosting methods for pictures, so for now, I'm going to try linking my photobucket album here, so click below for the link to them.

http://photobucket.com/gingerbeef

Presentation:  8.5 - Nicely plated, good portion size.

Ambiance:   8.5 - Nicely decorated, much classier than most Chinese eateries

Service:   8.0 - Fast, efficient, and modernized

Prices:   $12-15 per entree, $38 for a 3 course Peking Duck, 4 courses (add lettuce wraps), add $5.
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