Dae Bak Bon Ga 1947 West 4th Avenue Vancouver, BC (604) 568-8259
One of the earliest posts that I personally wrote about here on foodosophy was for a restaurant of the same name, Dae Bak Bon Ga. Its actually the mother ship if you will of this secondary location in Kitsilano, that’s been open for a while now and I’ve tried a few times already. Among a certain circle of native Korean friends, this is their chosen favorite for a taste of home here in Vancouver. As such, I trust their word and try to remember all the Korean dishes that I ate this past summer when I visited South Korea and from my previous trips to that peninsula. Upon my first visit to this 4th Avenue spot, I did pick up that the service level was an improvement over many other Korean restaurants around town and there was a notable level of “refinement” and focused attention on customers aura that seemed to consume the place. It was though in their very early days, so perhaps that might have had something to do with it.
As this meal was a farewell of sorts for a member of this particular circle of friends, we opted to have a round of drinks to begin with. This was soon followed by our opening dish of bossam. It was a nice thicker slice cut, generously spread across the plate. A decent balance of meat and fat in each piece as well, and it had been steamed quite thoroughly and thus who like it more “well done” and less soft and fatty, this would be up your bossam alley. For those unfamiliar, its practice to wrap up a slice or two in the tender lettuce or cabbage that accompanies this, and add a smearing of the spicy paste mixture (often with some dried seafood ingredients) you see in the top left of this image to complete the flavor package. Nature’s always the best eating vessel supplier. The wrapping helps cut through the oiliness you may experience as well, and as its been steamed and cooled as well, you miss a bit of the crispiness but has the greater flexibility and malleable properties to better suit it as a foldable envelope.
Red Chicken Korean Restaurant
833 Bute Street
Korean cuisine is diverse and full of rich history, but in many circles it is known for one major characteristic – it’s heat! And one of the hottest and spiciest dishes is buldak – literally ‘fire chicken’.
Reminiscent of the dominating red colour that flooded the streets of Seoul during that country’s incredible run to the final four at the 2002 World Cup, the signage at Red Chicken Korean Restaurant in downtown Vancouver shouted out at me. Earlier this year, I had previously been invited to dine at this place and try their renowned fiery chicken, but finally I was able to join a group outing recently to try it for the very first time.
Lloyd’s Patty Plus
202-255 28 Street SE
What’s in a name? When you discuss a food-related strip mall in the East off 28th Street and Memorial called Short Pants Plaza, I will hazard a guess and say nothing. No matter how hard i’ve tried to research the origin of the name, it’s nonsensical designation continues to mock me. “You don’t get me”!
When it comes to Lloyd’s Patty Plus, located in Short Pants Plaza, the name means something. This establishment, run by the friendly Mr Lloyd and his lovely wife, Mrs Lloyd, make Jamaican Patties. Plus, they occasionally make coco bread and other Jamaican specialties. Lloyd’s Patty Plus. Appealing to the logical mind.
I remember when i was first introduced to him. He seemed larger than life in his sterile white lab coat, hair net, and big friendly smile. When you stop by, because inevitably, you will, take a bit of time to chat with him. He has some interesting facts and tidbits that are always interesting. He has a lot of thoughts on his home country of Jamaica as well. Stories i always love to hear about.
Jamaican Patties are the Caribbean equivalent of meat in pastry. Made with a distinct yellow color created by the addition of turmeric, these flaky pies are stuffed with a variety of fillings. In Jamaica itself, they typically carry a wide range. At Lloyds, it’s chicken, and beef, in regular and spicy versions.