Myung-Ga Sonmandoo (Hand Made Dumplings) 455 329 North Road Coquitlam, BC (604) 939-8828
In an area already congested with places to eat, its always nice to discover the pending opening of yet another place to try some new food. In the shopping complex anchored by the H-Mart Supermarket, while getting some groceries there in early-December, I noticed a place with some paper up on the windows and some temporary signage signifying something was about to occupy the place shortly. From what I could make of it, it was going to be about dumplings. Yum.
And so at the end of 2010 I was back as the doors were now open and I quickly had my virgin meal at Myung-Ga, which was indeed offering dine-in and takeout service for its sonmandoo (or hand made dumplings). It was a small, narrow space with an open kitchen up front where you can see workers making the various dumplings they have right in front of you. A small window from the sidewalk allows you to peak inside, if they have the shade up. The steaming is also done right there, so if its chilly outside, you can get a noticeable amount of fog indoors with the constant opening and closing of the main entrance causing the ambient air temperature to fluctuate.
3A-341 North Road
Sadly at times, a country’s cuisine gets condensed down to a single dish or style of cooking, when in fact the truth is that it holds many different elements and is comprised of great variety of ingredients and a diverse use of them. As I scan the various message boards and blogger sites when it pertains to posts about Korean cooking, I most often see the dominating theme of barbecue. With a strong meat culture here in North America, it probably makes sense that Korean grilling makes the top of the list when it comes to the popularity of this Asian country’s cuisine overseas. For it holds many similar traits: heat/fire, red meat, and sauces/marinades. All very easy to understand, even though the exact flavours may be different.
As years pass and a country’s cuisine establishes a familiar beachhead among the local populace, there comes a moment when the menu can open up to more and more dishes that showcase that nation’s food culture. For sure, there will be those early adopters who readily accept the new food “challenges” immediately, while those in the majority often lag behind until they feel those around them are also comfortable and ready to move further up the ethnic food ladder.