Kitchen Wok

668 Erb St. West
Waterloo, Ontario N2T 2Z7

Being new parents and all, our opportunities for fine dining are few and far in between. It feels like we've turned in our foodie credentials, and any opportunity to eat out (anywhere!) is a luxurious indulgence these days. Out here on the west side of Waterloo, there aren't many choices other than strip mall Chinese take-out, which seems to be a design requirement when building suburban plazas. That said, these places have come a long way since the egg roll and sweet and sour chicken ball of the 70's.

Kitchen Wok is a new restaurant that opened in the so called Westside Marketplace (i.e. Canadian Tire plaza at the roundabout). It focuses on take-out, but has a few tables and chairs for diners as well. We've tried it a few times and have been mostly pleased with the quality, although expectations were not high to begin with. Everything we've ordered has been cooked freshly -- the battered items are always pleasingly crisp under the sauce -- and vegetables are rarely overcooked. With over 120 items on the menu, there appears to be a large varity of dishes but as with most Chinese menus, many are just duplicates with the protein changed. Some highlights:

General Tso's Chicken - a generous portion of battered chicken pieces in a spicy sauce on broccoli. Despite the "mild" description on the menu, this is nicely spicy and well done. The broccoli tends to get soggy quickly in the plastic take-out container though.

Moo Shu - stir fried bamboo, eggs, vegetables with beef/chicken/pork or shrimp. Meant to be wrapped in "pancakes" (four are included) but even as a filling, this is excessively salty. Tasty, but very salty.

Jar Doo Chicken Wings - we always get this as the "freebie" for cash take-out orders over $25. While it may seem these are only deep fried chicken wings, they are marinated first. Again, very greasy, but tasty.

Orange Chicken - the bitterness of the orange peel and rind really killed this dish. They were not cooked enough with the dish, and didn't impart any flavour to the chicken or sauce, only bitterness.

Ho Feng - the rice noodles were either under soaked or stale the last two times we tried this. They tended to break apart easily and were not the correct texture or consistency. China Garden's version of this is far superior.

Shanghai Noodles - My main criticism of this dish is that it is just too plain. Chinese food is known for it's strong, bold flavours, and this one just doesn't deliver.

Overall, there is a large variety of dishes that would not have been found in the suburbs just 10 years ago. There are some hits and some misses, but as a greasy, salty indulgence for harried parents, you can't go wrong.

Wok Wagon Express

Wok Wagon
450 Columbia St. West
Waterloo, Ontario

Every time I pass by Columbia and Fisher-Hallman / Bearinger, I can't help but to take a quick look into the parking lot, see if I can spot the "Wok Wagon". Eh, no, not the store, I am talking about the little white truck with the "Wok Wagon" logo and contact info.

The first time I ordered something from Wok Wagon (the restaurant) was several years ago. I grabbed the menu and expected to see items like "Sweet and Sour Chicken Balls". Well, they did have that. But there were also authentic Chinese dishes. I ordered "Almond Soo Guy" (almond chicken) w/ rice to go. I remembered I was on a tight schedule that day, I parked my car in the park and was planning to stuff myself w/ few bites of whatever so I could go to the next appointment. But man! It was good. (I am sure I didn't feel so just because I was hungry; I ordered this dish several times afterwards and it was just as good). The juicy chicken breast strips wrapped in crispy(outside) fluffy(inside) batter. The sauce, vegetables and rice were also nicely done. How come no one's ever mentioned this restaurant before? Is it because it barely qualifies as a restaurant (no seating, "take out" only)? Ever since this trial, Wok Wagon becomes "officially" on our Chinese take-out list.

What really makes Wok Wagon unique is not just the good food, but their "Kitchen-on-the-go". One year we celebrated J's B-day by inviting friends to our place and had Wok Wagon catering for us. The initial contact didn't go smoothly. Since the minimum order was $150 ($200 on weekends if I remember it correctly), I thought I might as well order all the items people might be interested. When I was on the 8th item, the guy taking the order interrupted me PROMPTLY, in an AUTHORITATIVE manner, "We can't serve this way. The food won't be hot enough if you order so many different items." "....(shocked for 5 seconds)...I'll call you back in 10 minutes." "OK." I did call back in 10 minutes, here's the final list:
- Honey Garlic Ribs $9.25
- Spicy Garlic Beef $9.25
- Imperial Pork $7.95
- Lemon Chicken $8.25
- Treasure Nest (seafood served in a bowl made of crispy fried potatoes) $12.95
- Cantonese Chow Mein $9.50
- Vegetable Fried Rice $5.50
- Spicy Tofu $6.50
I didn't order Almond Soo Guy due to allergy concern. Also, the Honey Garlic Ribs might be made in advance so it wasn't counted as a (hot) stir-fry item. (At least I wasn't interrupted this time so I guess I didn't "max out" the stir-fry limit.)

The truck arrived slightly ahead of schedule. It pulled into our driveway. Truck stopped, doors opened. The chef got off from the driver's side then went into the "kitchen" and got ready to cook. A girl walked out from the passenger's side; she was responsible for the paper work (billing), asking for serving bowls and passing the dishes to us. Btw, you could opt to rent their dishware or purchase the disposable ones. We figured it was just a friends' get-together. Worst comes worst, we have stainless steel mixing bowls and deep baking sheets. : p

After we got their permission, we took turns to visit the kitchen and saw how the chef worked in this compact kitchen. For so many dishes, it only took her less than 30 minutes to start, cook, clean-up and time to take a group picture w/ us. Not to mention all the dishes were still piping hot after the truck left our driveway.

Although some friends showed up late, as usual, and missed the show. People in general were quite happy w/ the food. The funny thing is, almost every dish had its own "fans", even the relatively generic chow mein and fried rice. Decent ingredients, a hot wok and fast action are key elements of good Chinese food. Wok Wagon achieves that with their kitchen on the wheels.

China Garden

China Garden
31 University Ave. East
Waterloo, Ontario N2J 2A2

I can't believe we never write anything about China Garden. How can this be? We have had numerous meals from this restaurants ever since we first came to Waterloo. I still remember "the good old days", biking to China Garden for a bowlful of congee with dough fritters. We are no longer students and we've switched our main transportation tools to cars. Time flies! Still, there are days that we just crave for authentic Cantonese eatery food, and China Garden hasn't changed much since my first visit.

So far we have tried roughly 30% of their items, naturally we order some specific items more often than others:

- congee + dough fritters. I like the house special or shreaded pork with preserved eggs. There were times the congee was too watery, most of time the consistency is ok. And it is such a treat to dip crispy dough fritter into the thick congee then bite into it. :)

- fried rice: at one time we ordered the fried rice with two sauces (one ketchup-based the other cream-based) very frequently but we eventually got tired of it. Nowadays I tend to order salt fish and chicken fried rice and J enjoys the pineapple & chicken fried rice.
- sliced beef flat rice noodle. This is our all-time favorite comfort food, greasy and loads of flavor.
- fried noodles: I like the crispy noodles. As long as I get the crispy bits, I'm happy with any combination.
- beef tendon and brisket: the quantity is small but it normally packs with lots of flavour.
- XO sauce rice noodles. Pan-fried rice noodles with XO sauce and finish with peanut sauce.

Although they claim that they don't use MSG, I can still feel it afterwards(migrane, abnormal thirst and occasional rash). Not like MSG will stop me from having Chinese food completely. : p Btw, if you pay in cash and order $20+ (before tax) for takeout, you get 10% off.

Nice Meeting You Restaurant

Nice Meeting You
1177 Central Parkway West
Mississauga, Ontario L5C 4P3

We went to Cameron for dim sum over the weekend. Despite the fact that we showed up around two o'clock, we still waited for good 30 min before being seated. Feeling slightly frustrated by the limited dim sum choices in town, I decide to share a (recent) pleasant experience. The restaurant is in Mississauga though.

In "Nice Meeting You" (yup, that is the name of the restaurant), the staff pushes carts among tables. It is great in a way that when you see something you like, you just grab and consume it in no time. The down side is you have no control over what options you are offered. But hey...that is part of the fun. You pay lots of attentions to your "surroundings" while carrying on conversation with friends. Your head turns like a weather vane and your eyes are sharp like eagles'. Once you spot a cart which carries items you want, you anxiously wait and hope that there will still be some left by the time the cart arrives.

The process, as mentioned above, might sometimes be disappointing (that is, the waitress turns around before reaching your table because the cart is empty), we still sampled pretty much everything we really wanted. There are standard items such as siu mai (steamed meat dumplings) and other types of dumplings and buns. There are also items not available in the few dim sum places in K-W areas, bite-size custard tart as one example (Two choices: regular or creamy). On top of all those, they also serve congee, fried rice and noodles (in small plates) but we were too full to try any of them. Overall, it was a pleasant meal. And it cost only about 2/3 of having similar items in town. I definitely don't mind revisiting this restaurant.

China Legend

China Legend
160 University Ave. West
Waterloo, Ontario N2L 3E9
(University Plaza)

About 10 days ago, I went to Home Garden to order take-out. I noticed that "Grand China", adjacent to Home Garden, is now replaced by a new restaurant called "China Legend". So I went back the next day.

I ordered two items to go: Kon-pao-guy-ding (spicy hot chicken) and Taiwanese stew over rice. On my way home, my whole car smelled just like decent (casual) Chinese food - aroma generated by high-heat wok work. However, the taste was relatively disappointing. The spicy chicken was not spicy at all; there wasn't any Chinese chilly pepper in sight. The onions were too raw, almost as raw as sliced raw onions normally served on a burger. Originally I ordered "Taiwanese" stew because this restaurant is just next to Home Garden, one of the most authentic Taiwanese eatery in town. After having first bite...well, let's just say that it was a stupid decision.

I chatted with the lady (probably the owner?) while waiting for the order. She mentioned that they bought the restaurant from the owners of Grand China because they were planning to retire. With so many (Northern) Eastern Asian eateries crowded in University Plaza, they really need to improve significantly in order to stay.

Lotus Tea House

Lotus Tea House
79 Regina St. North
Waterloo, Ontario N2J 3A7

Right before the Thanksgiving long weekend, the temperature finally dropped to the seasonal norm. We “celebrated” the comfy cool weather by enjoying a bowl of spicy soup noodles and spicy tofu at Lotus Tea House last Friday.

We visit Lotus Tea House so often that we have tried all the main dishes (and most of their appetizers, desserts and tea). I still remember the first time I had their food, it made me feel quite nostalgic. In Asia, the varieties of soya-products are countless. Footurkey? ah…much more than that. It can be faux ham, faux chicken nuggets, faux sea scallops or even faux smoked duck breast...pretty much sky is the limit.

Some animal right advocates and Buddhists are strongly against this type of vegetarian cuisine. The main purpose of being vegetarian is to stop killing, consuming animals. If you consume things which taste like meat, you’re still thinking about killing. This totally ruins the whole purpose of being vegetarian. On the other hand, all the faux-meat products might be a means to persuade meat-eaters to try vegetarian food. They might provide the “guilty pleasure” for vegetarians. They are also great for people who would love to be vegetarian but shy away due to the limited choices. After all, vegetarian need not be boring.

All the dishes prepared in Lotus Tea House are strictly Buddhist; that is, meatless (of course!), no garlic, no onion, no green onion and non-alcoholic. That is obvious that they won’t bother to apply for the liquor license.

Here are the items I really enjoy:
- Soup which comes with the combo. (This item might also be available on the menu). The soup is extremely flavorful. I was inspired by their veggy soup and made few pots last winter. Let’s just say that I KNOW how difficult to achieve that level of richness.
- Cold noodles with sesame sauce. It is such an indulgence to have their cold noodles dish on a hot summer day. Normally this recipe (Chinese style) calls for shredded ham (or cooked chicken breasts), julienne cucumber and carrots. The sesame sauce might blend in unsweetened peanut butter and garlic. At Lotus Tea House, this dish is prepared with faux ham and the sesame sauce is peanut-free. But please avoid this dish if you have nut (or peanut) allergy.
- Spicy tofu with rice. It is quite spicy but not THAT spicy. You won’t feel much in the first bite. But the spiciness will eventually kick in. Moreover, you’ll gradually feel the tickling, numb sensation spreading within/around your mouth. I am no pepper expert but I found it is more interesting to have different layers of spiciness than the pure suicido.
- Curry with rice. The curry flavor is closer to the Japanese style (milder and sweeter than the common curry items in Indian restaurants). They replace the stew meat with some chewy soya pieces which taste like fish balls.
- House Special Soup noodles. If without the soya pieces, its flavor is almost identical to “hong shao” beef stew with noodles. The Taiwanese take beef noodles quite seriously. There is actually a festival dedicated to it. The soup base is considered a trade secret. I haven’t tasted any beef noodles so authentic in Canada yet ironically, it is vegetarian.
- Fruit tea. The fruits have to be diced (or from a can) and cooked in simple syrup. Then they will be combined with hot water, orange juice and tea leaves (maybe with a shot of pineapple or passion fruit syrup to boost the flavor). It is such a tedious process that I’d rather enjoy it at Lotus Tea House than preparing it at home. One tip on enjoying this tea – ask for refill when the teapot is half-empty. Otherwise the refill will taste flavorless.
I heard that Lotus Tea House is operated by volunteers or “semi-volunteers” (less or equal to minimum wage). They close on Mondays for their weekly workshop (worshiping). They have a nice meditation room on the second floor. If you want to understand Buddhism more, it might be a good starting point. If you are not that religious or you are already devoted to other religions, you may just simply enjoy their food.

Charlie's Lunchbox

Charlie's Lunchbox
(in University Plaza, betweem Gino's pizza and Grand China. Waterloo)

Today I didn't bring my lunch (more precisely speaking, I didn't pack my lunch last night) so I decided to grab something from this newly-opened restaurant. My coworkers and I were kind of pressed of time so we decided to order something to go.

We arrived around 12: 15PM. The menus were written on two blackboards. One had items such as "Lunch Box A" "Lunch Box B", the other one had more specific description (e.g. "BBQ chicken leg"). I couldn't help but to ask, "What's in Lunch Box A?". I was told that they would start to offer lunch combos once the school term begins. O~kay. So what options do we have? The young lady was very nice, she removed the lid of every tray and showed us the items (the sincerity is very much appreciated). Today they had BBQ chicken for $4.99, grilled salmon for $5.99 and shrimp tempura for $5.99. I ordered shrimp tempura while my coworkers ordered BBQ chicken.

There was no shrimp tempura in the steam table so it was MADE TO ORDER :). We were prompted to choose "steamed vegetables" or "salad". I chose the steamed vegetables. The young lady first had a big spoonful of veggi in my container, but was soon instructed to take out half. I was a bit shocked at that time. "I knew it! I knew it! $6 for a shrimp tempura combo. maybe I'll only get a piece of greasy batter w/ bite-size rice and 2 baby carrots"...that was the first idea coming into my mind. However, she filled up that corner w/ potato wedges. Then the "assembling line" started to operate. One slice of Japanese spongy egg (the type normally appears on top of nigiri sushi), 2 deep-fried dumplings, 3 small sauteed fish balls and rice were put in my lunch box and only left one corner for the battered shrimp. My coworkers were asked if they would like to have pickled ginger or pickle. They said, "neh, it's ok". But they still got a generous does of ginger. While at the cashier, we were offered to take one free drink since it is still their promotion period.

We went back to the office and finished our lunch in the kitchen. Our lunch boxes were the CHAMPION! Everyone else was asking, "Where did you get that?" after learning that it only costs $5 or $6 (plus tax), mmm...it is quite obvious where we will all go for lunch next time. :) The food was fresh and the staff was extremely friendly. I've been thru the ups and downs of Mr. Sushi (Did I mention that "Charlie's Lunchbox is run by the Charlie who started Mr. Sushi?). It was a great experience today and I hope that the quality of food and service will last.

Hiro Sushi

Hiro Sushi
171 King St. East
Toronto, Ontario, M5A 1J4


This is going to be a long one. Please bear with me.

My hubby and I went to Hiro Sushi for dinner on August 13, 2005. We have heard good things about this restaurant (from friends and Toronto Life) and decided to check it out.

Before we went, we thought it would be a high-style restaurant. To my surprise, the atmosphere is actually quite "homy". Other than the chef's prep counter, what really caught my eyes is an old photo of two snuggling bunnies (the picture is so HUGE that the bunnies in the picture are at least ten times larger than their actual sizes). And the chef is probably a big fan of Marilyn Monroe; there are several posters of hers on the way to the washrooms downstairs. Some customers were in casual attire; they sat at the sushi bar and chatted with the sushi chef.

We were warned about the potential communication difficulty (with the staff) and the food portion. There is absolute no problem for us in terms of their food portion; we've seen worse. The REAL CHALLENGE is to order our food. Don't get me wrong, their staff is nice, definitely no "attitude". I just feel deeply regretted that all the money I spent on my Japanese classes was down in the drain; I wish I could order in Japanese.

We were guided to the Sushi bar. After we sat down, the waitress gave us the drink menu. There are about 6 sake items on the menu, including the usual Gekkeikan or Hakutsuru brands. I ordered a bottle of "Okunomatsu Ginjo" (200 mL bottle, $14) since LCBO doesn't seem to carry it.

Since we made up our mind to try the Chef's special (Omakase), we didn't spend much time reading the menu. After we placed our order, (here comes the fun part) a cook walked out from the kitchen asking us "what kind of omakase" we had in mind. Huh? Isn't that Chef's choice? After his explanation, we realized that we could choose to have the sushi-only omakase or the full combo, which includes appetizers and soup prepared in the kitchen. They are normally served before the sushi course. J ordered the full combo and I chose the sushi-only omakase.

Then he brought up the next question but we didn't quite catch it. something about "at the same time". I thought he was asking us if our meals should be served at the same time since the full combo would start with the appetizers and the soup. So I replied, "Yes, please." 'cause I didn't want to sit there and watch J eat. After he left, J asked me, "What was his question?" "Eh...see if we want to start at the same time?" My jaw almost dropped when the assistant placed the plate full of sushi in front of me within the first 15 minutes after we entered the restaurant.
AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAHHHHHHHHHHHHHH~~ Is that all I'll have for the night? I was hoping that, by ordering omakase, I would have chance to get one or two pieces at once from the chef and let him gauge our eating. So we could have super-fresh sushi in every bite. But in reality I was facing a tough choice: should I eat fast and enjoy the freshness but see that $40 gone within one blink? or should I savor it but the freshness of the remaining pieces will decrease with time? The situation I was in pretty much explains the fact that...I completely misunderstood his question.

Despite this incident, the food is actually amazingly good. The sake came with a beautiful sake decanter. I remember I saw it in "Made to Order" (TV program) once. Not sure if I can get it from J-town but I should be able to order it online. The sake was well-chilled and had such fruity aroma, hard to believe that sake is actually made of rice.

The first appetizer was served on top of a big chunk of ice lined with one shiso leaf. The octopus along with other ingredients were thinly sliced and piled on that "platform". There is nothing fancy about their plating. But serving food on a big chunk of ice (about 2.5" in diameter, 1.5" tall) in the middle of the summer makes me feel that they sincerely want you to feel cool and comfortable and enjoy their food.

The second appetizer was made of some fish liver (monkfish?). I saw similar dish on Iron Chef before. It is considered a delicacy in Japanese cuisine. Let's call it "the Japanese' fois gras". There is nothing fancy about the dish but the flavoring was just so right.

The soup course had one salmon fish ball floating in the clear broth (or water, we couldn't taste anything from it). The texture of the fish ball was nice. There was such gentle yet complex taste in the fish ball; it slowly released in your mouth. You could easily miss it if you just scoop the ball in your mouth and swallow it.

There is another reason that I slightly panic when I saw all the pieces were on one plate - Where should I start? I used to be a fan of "Shota no Sushi" (Japanese manga/anime series) and I learned a lot from it. The sequence of eating your sushi is a BIG DEAL. If you happen to have something with richer flavor before a light piece, you won't appreciate the latter as much as consuming them in a proper order. Some chefs might even take it personal because they spend so much effort "plotting the drama" (from getting the freshest ingredients to designing an impeccable sequence to present their work) and you DARE to ruin it. If my memory serves me right, I should start from the upper left corner. But why was salmon the first piece? isn't it supposed to be considered very rich? I soon shook those ideas out of my head. They are probably very used to "foreigners" who don't know how to eat sushi. I might as well chill and be myself.

Most of the pieces were nigiri (hand-held sushi) except 6 pieces of California roll maki made by the assistant. Each piece was so picturesque, as if straight from Sushi Chef School text books. Ok, I made it up. But judging by naked eyes, fish slice is about 1/4" thick, 7/8"x 3" (roughly T0.5cm x W2.2cm x L7.6cm) and the rice underneath is about 3/4" tall 5/8"x1.5" (roughly H2cm x W1.6cm x L4cm).

Chef Yoshida's approach is very traditional, but he does things PROPERLY. There was no stand-alone wasabi paste on the sushi plate and soy-sauce was the only condiment available on the table. I am sure you can ask for more wasabi but this shows how confident the chef is about the freshness of the ingredients. When I first put the sushi in my mouth, I could taste slight saltiness from the fish. Then I could clearly feel that the fish being torn and surrounded by the rice, the aroma became more intense then all of sudden, the fish just "melted away". There is only one word to describe it: heavenly! And the chef was able to cast the same spell again and again until I cleaned my plate.

I strongly believe that many people who don't like raw fish sushi is because they haven't tried a GOOD one yet. Good sushi should not taste "fishy", not to mention other unpleasant characteristics such as slimy and soggy. Based on this dining experience, Hiro Sushi is quite conservative. No fusion or new ingredient combinations. But it keeps the fundamentals of a good sushi restaurant: great ingredients, solid techniques and the respect of a chef's professionalism. If there is a chance, I'll definitely go back.