溫哥華老友記討論區 - Powered by Discuz! Board

標題: [中餐館] 無骨海南鷄 [打印本頁]

作者: elan7e 時間: 2009-3-28 21:31 標題: 無骨海南鷄

請問在UBC附近是不是有一間很出名的海南鷄飯食館?地址和電話?
星期日會否休息?
唔該ｏ

作者: K_C 時間: 2009-3-28 22:03

It's called Cafe D'Lite at 3144 West Broadway.
Tel: 604.733.8882

They are closed on Sunday ahh..

http://www.cafedlite.com/

Hope that helps. ^_^

作者: elan7e 時間: 2009-3-28 22:06

真可惜ｏ
唔該哂ｏ

作者: its_visa 時間: 2009-3-28 22:15

There is one in Richmond that have boneless 海南鷄飯 too
its on #3 road call 金隆 =) i believe is.....right across from superstore?
its in the same mall as 瘦身堂

i personally think their chicken is better than cafe D'lite...but again...just personal preference =)

作者: katamari 時間: 2009-3-28 23:19

本帖最後由 katamari 於 2009-3-29 00:21 編輯

請問在UBC附近是不是有一間很出名的海南鷄飯食館?地址和電話?
星期日會否休息?
唔該ｏ
elan7e 發表於 2009-3-28 22:31

以前很出名好食，而家很出名差左九丈遠個間？aberdeen咪開星期日囉，我冇話好食呀，不過試過先會心息既

不如試下myversa響public market個間啦！拒地都係冇骨架！

its_visa: 金隆未試過，聽你gum講我又想去試下！

作者: somewhereintime 時間: 2009-3-29 07:11

1# elan7e
Tried it couple of times, not impressed except boneless but
I prefer sucking on bones.
They used white chicken so the flavour is quite bland,
the chicken rice not flavoured enough.

作者: myversa 時間: 2009-3-29 08:24

my restaurant's 海南鷄 is boneless too.

作者: sheep 時間: 2009-3-29 08:25

How to prepare the chicken rice?
Some steam it with garlic and chicken fat.
Some fried the rice b4 steamming it.
Some even put lemmon grass.
For the chicken, I have tried with the chicken fried and it is said that it is the original way.
So many different preparations.

作者: katamari 時間: 2009-3-29 08:34

my restaurant's 海南鷄 is boneless too.
myversa 發表於 2009-3-29 09:24

I have tried your Hainanese chicken la! I like it but is it original to use 乾蒜 instead of minced ginger? I hope to have ginger with your rice le!

作者: somewhereintime 時間: 2009-3-29 08:39

How to prepare the chicken rice?
Some steam it with garlic and chicken fat.
Some fried the rice b4 steamming it.
Some even put lemmon grass.
For the chicken, I have tried with the chicken fried and it ...
sheep 發表於 2009-3-29 08:25

There is not a standard way to prepare good Hainanese Chicken & Rice, below is the way I do, BTW, I started selling Hainanese Chicken Rice in Vancouver back in 1985. First, poach Run Chicken in chicken broth flavoured with Galangal, pandan leaves, ginger, shallots and garlic, remove chicken and shock in ice bath for 10 minutes, never rinse with tap water
Second, stir-fry shallots, ginger ,garlic cloves and rice in chicken fat in claypot until rice become translucent, add broth and pandan leaf knots and bring to boil, simmer 20 minutes. Steep for another 5 minutes. Open to lid and you will forget the calories and chlolesterol for a little while

作者: sheep 時間: 2009-3-29 08:48

I do it in a cheap way, steam the chicken and use the soup in the plate to steam my rice.
Just not to wase anything that is eatable. BTW, do you have to marinate the chicken b4 you steam it? If yes, then will the cold bath dilute the favor on the skin? Oh, the question should be if I marinate the chicken b4 steamming it and soak it in a cold bath, will it dilute the favor on the chicken skin?

作者: somewhereintime 時間: 2009-3-29 08:57

I do it in a cheap way, steam the chicken and use the soup in the plate to steam my rice.
Just not to wase anything that is eatable. BTW, do you have to marinate the chicken b4 you steam it? If yes, t ...
sheep 發表於 2009-3-29 08:48

I said that is the way I do, not necessary the only way.
I make ice cube with spring water, shocking the chicken in ice bath would remove the grayish colour and make the skin crispy. Rinsing the chicken in raw tap water would dilute the chicken flavour, and , the tap water contain chlorine, which is not tasty.
You should never make ice cubes for cocktails with tap water for the same reason.

作者: sheep 時間: 2009-3-29 09:00

The more we know, the less we dine out.

作者: somewhereintime 時間: 2009-3-29 09:09

The more we know, the less we dine out.
sheep 發表於 2009-3-29 09:00

In real life, the restaurateurs are in it for business, they have to cover their a__ too!
Chicken is not expensive but it is labour intensive. It is supposed to be homestyle food, you get chicken, vegetables, soup and condiment with 1 chicken.
The former Hainamese chicken place at Aberxxx tried to fool people with regular white chicken, and they have everything delivered from 7-Heaxxn. Nobody ever praise the chicken at 7 Heaxxx and why would they think it would be a hit at the food court?

作者: sheep 時間: 2009-3-29 09:33

Too much chicken, how about where can we have good baked pork chop with rice?

作者: somewhereintime 時間: 2009-3-29 09:47

Honestly, I hardly order baked porkchop on rice in restaurant. I've seen so many nightmare scene in their kitchens.
For some low-end places, they would use pork butt, pound them thin and soak in soda solution to tenderize the meat, then bread the"chop-chop" and deepfry. The size of the
porkchop is bigger than the plate underneath.
Generally I go to Chinese restaurant for Chinese food and genuine Western restaurants for Continental fares, Steak House for simple good steaks. You cannot expect to have a good Wonton noodle soup in a top notch seafood restaurant like fortune.
I taught 3 months Full-Time Hong Kong Cha Restaurant cooking classes at SUCCESS back in 1999-2000 , everything from egg tart, sweet buns to HK Milk Tea

作者: elan7e 時間: 2009-3-29 20:38

今天終於都是去了i-cafe。無所謂啦，好又一餐，唔好又一餐。

作者: myversa 時間: 2009-3-30 08:02

I have tried your Hainanese chicken la! I like it but is it original to use 乾蒜 instead of minced ginger? I hope to have ginger with your rice le!
katamari 發表於 2009-3-29 09:34

Thank you for the advice, I will consult with my cook. I know for our chicken, it's cooked with ginger because he taught us to cook the same way at home too.

Actually I like it too. I always take few home for my dinner or pack for my lunch.

作者: katamari 時間: 2009-3-30 12:30

Thank you for the advice, I will consult with my cook. I know for our chicken, it's cooked with ginger because he taught us to cook the same way at home too.

Actually I like it too. I always take ...
myversa 發表於 2009-3-30 09:02

唔好客氣，我有介紹阿爸阿媽食呀，拒地話Ｄ雞好滑but too bad個辣醬太辣拒地想食但食唔到呀。希望我地Ｄ意見幫到你啦！

作者: its_visa 時間: 2009-3-30 13:41

I have tried your Hainanese chicken la! I like it but is it original to use 乾蒜 instead of minced ginger? I hope to have ginger with your rice le!
katamari 發表於 2009-3-29 09:34

yeayea ` i just tried the chicken rice for lunch
but yea` same here...i prefer minced ginger & green onion instead of dried garlic > <"
can i request for ginger the next time??

作者: katamari 時間: 2009-3-30 20:53

yeayea ` i just tried the chicken rice for lunch
but yea` same here...i prefer minced ginger & green onion instead of dried garlic >
its_visa 發表於 2009-3-30 14:41

I don't mind to have both hehe

作者: RayRay 時間: 2009-4-3 23:04

Thank you for sharing.

D'lite is OK, but the quality is not consitent. (May be something wrong with my tongue)

Where is restaurant owed by myversa ?

作者: its_visa 時間: 2009-4-4 01:20

22# RayRay

myversa's is @ public market =)

作者: 趴地熊 時間: 2009-4-8 19:23

22# RayRay

myversa's is @ public market =)
its_visa 發表於 4-4-2009 01:20

what is the name of the shop?

作者: lizzie 時間: 2009-4-8 20:53

Cafe D'Lite closed down a few months ago la. It's an Indian Restaurant now.

作者: rockypath 時間: 2009-4-8 22:33

Cafe D'Lite closed down a few months ago la. It's an Indian Restaurant now.
lizzie 發表於 2009-4-8 21:53

Are you sure? Has it moved to a new location?

It seems to have pretty good business. Why should it close down?

作者: Coleslaw 時間: 2009-4-9 08:38

25# lizzie

Not sure if that store moved or what, but there's a Cafe D'Lite Express in the Aberdeen food court, same owners.

作者: myversa 時間: 2009-4-9 08:54

Yummy Malaysian Delight. Actually I found 海南鷄 is better to eat it boneless.

作者: myversa 時間: 2009-4-9 08:56

I would love to try somewhereintime's chicken, it sounds tasty.

作者: peter236 時間: 2009-4-9 23:09

Honestly, I hardly order baked porkchop on rice in restaurant. I've seen so many nightmare scene in their kitchens.
For some low-end places, they would use pork butt, pound them thin and soak in soda ...
somewhereintime 發表於 2009-3-29 10:47

Then you should go to Hong Kong and try those high-class Hong Kong style western restaurants. Who taught you how to make Hong Kong cafe food here, since you left HK so long ago?

作者: K_C 時間: 2009-4-9 23:32

Cafe D'Lite closed down a few months ago la. It's an Indian Restaurant now.
lizzie 發表於 2009-4-8 21:53

They moved down Broadway/ McDonald from their old location to about few blocks down few years ago.

I think you meant Orchid Delight that closed down, which is now an Indian restaurant now.

作者: somewhereintime 時間: 2009-4-10 06:48

Then you should go to Hong Kong and try those high-class Hong Kong style western restaurants. Who taught you how to make Hong Kong cafe food here, since you left HK so long ago?
peter236 發表於 2009-4-9 23:09

Gloucester Hotel, a.k.a. Crocodile Pond, circa 1969

歡迎光臨溫哥華老友記討論區 (http://www.loyaukee.com/forum/)