604: Rainbow Cafe (Richmond)

This is my final stop for my Bubble Waffle hunt. It's one of the most established stalls for its bubble waffles and dragon beard candies, and I'm so thankful for their existence because dragon beard candies are pretty much extinct in Hong Kong. However, their bubble waffles never really impressed me but I'm here today anyway trying to recall why I didn't like them.

First of all, it was really greasy. Secondly, the texture was inconsistent throughout. Some bubbles near the end were super crispy but it tasted like fortune cookies, and the bubbles on the center had substances inside but they were a bit spongey.

Thirdly, the waffle was not fragrant - either some vanilla, custard, or butter flavor would be nice but none of that was noticeable. What's present is the slightly stale greasy scent... Finally, the whole thing is a bit sweet and savory. I don't know. The waffle costs $4.50 which is now below market pricing in Vancouver, but the whole thing just doesn't remind me of what an authentic Hong Kong style bubble waffle should be like.

Just stick with their dragon beard candies. Those are authentic!

📍Location: Parker Place

💵 Price: $4.50 per waffle

🤤Taste: 2.8 / 5

🕯Atmosphere: NA

🪑Seating: NA (Food Court)

📈 Price Performance ratio: 2.5 / 5

Retention Rate: 100% for the dragon beard candy

ℙ𝕣𝕠𝕤:

• Below market pricing

• Has amazing dragon beard candies. It's authentic
  

ℂ𝕠𝕟𝕤:

• Tasted artificial

• Greasy

• Inconsistent texture throughout

• Not fragrant. Butter/vanilla/custard flavors were all absent

• what's present was the slightly stale grease smell

• The Bubble waffle isn't very authentic
  

𝐅𝐢𝐧𝐚𝐥 𝐓𝐡𝐨𝐮𝐠𝐡𝐭𝐬:

• Just stick with their dragon beard candy

• Love the fan that he uses. Super nostalgic haha

Joyee Cooks: Milo Dinosaur Iced Latte

I've never been a fan of sugar drinks, but there are a few beverages I would occasionally get. Other than the "Milo dinosaur", other drinks that earned my approval include the salted cream cheese foam from Heytea and the Oat Milk Latte with cream foam at Starbucks. So when Javy Coffee contacted me, I decided to collaborate with them and developed a Milo Dinosaur Iced Latte Recipe:

Ingredients:

Salted Cream Cheese Foam:

• Cream Cheese - 2 tbsp

• Milk - 1 tbsp

• Sea salt - 1/4 tsp

• Condensed Milk - 1 tbsp

• Heavy Cream - 100 ml

Milo Dinosaur Iced Latte:

• Chocolate (melted) / chocolate syrup - 1 tsp (optional)

• Milo Powder - 2.5 tbsp

• Hot water - 1/2 cup

• Milk - 1/2 cup milk

• Javy Coffee Concentrate - 1 to 2 tbsp

• Ice cubes (I made it with chocolate milk)

• Condensed Milk - 1/2 tbsp (Adjust to your liking)

• Milo Crumbs for decoration - 1/4 cup (or go nuts)

Procedure:

1. In a double boiler, melt cream cheese with milk, sea salt, and condensed milk. Set aside to let it cool down slightly.

2. In a separate bowl or cup, add heavy cream and cream cheese mixture, and whisk it with an electric whisk or milk frother until it thickens slightly. Don't overwhip it or it will become whipping cream. Set aside.

3. In your latte cup, spread melted chocolate or chocolate syrup around it.

4. Then add Milo powder, condensed milk, hot water into the cup. Mix well.

5. Add a bit of milk (to temper your drink to prevent your ice cubes from dissolving)

6. Add Javy Coffee Concentrate. Mix well.

7. Add ice cubes

8. Add the rest of the milk

9. Add cream cheese foam

10. Add Milo crumbs. Go crazy on it.

11. Enjoy!!

Note:

* Since I'm not a regular coffee drinker, the Javy coffee concentrate is an excellent choice for me! It's readily available to make any of my recipes, it's easy to use, and the flavor's bold! I've enjoyed it with my Milo Dinosaur Iced Latte, Oat Milk Latte, and Mocha Iced Latte (which I will also be sharing my recipes with you guys soon). This would also be perfect to make my tiramisu cakes as well.

* After a minute of whisking, I switched from the milk frother to an electric whisk cause I got too impatient. It was too slow.

604: Matsuzushi (Port Moody)

I'm sorry to disappoint, but this place didn't make it to my favorite. I know a lot of people really like this place because of the price point and that the restaurant is operated by a Japanese couple. $35 for their omakase sushi is a steal but without the prestigious sushi handout served onto your plate, which isn't available during the pandemic anyway, the sushi is just mediocre. Everything is fresh but I can tell that their fish is local. Don't get me wrong! I'm all for supporting local businesses and products, but there's a reason why it's cheaper than the traditional omakases. A lot of the 'pricier' omakases import their fish from Japan, and offer higher grade sashimi, so it's pricier.

For $35 I can get any nigiri set anywhere. I don't have to drive all the way to Port Moody. The three sets of aburi rolls I got from Fusion Core last week were only $36, and I think I had more satisfaction from their oshi sets.

I mean if you live in the Tri-city, then maybe it's worthwhile for you, but if you have to drive all the way out there for their omakase nigiri set, then let me save you the trouble.

📍Lcoation: Here

💵 Price: $35 for the omakase (excluding tax)

🤤Taste: 3 / 5

🕯Atmosphere: 3 / 5

🪑Seating: 2.8 / 5

📈 Price Performance ratio: 3 / 5

Retention Rate: Not for me

ℙ𝕣𝕠𝕤:

• Operated by a Japanese couple

• Fresh nigiri offered

• Comes with a bowl of miso soup

• Cheapest omakase offered in the lower mainland

ℂ𝕠𝕟𝕤:

• Not worth the drive for just a nigiri omakase set

• Price performance ratio did not meet expectations

𝐅𝐢𝐧𝐚𝐥 𝐓𝐡𝐨𝐮𝐠𝐡𝐭𝐬:

• If you live in the Tri-city then maybe it's worth the drive, but otherwise, let me save you the trouble

• Fish is locally sourced and not imported from Japan (You pay what you get)