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In a state of hibernation. My backlog has long become unsustainable. Will probably tweet more and write less full-length stuff.

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Tuesday
Feb082005

Golden Ocean

Here is another family meal at Golden Ocean (thanks for the link SaabKen!). The "kids table" this meal was remarkably small. Then again, there aren't many actual kids left so it's more like a "younger generation" table. So we actually ordered stuff ourselves, which is pretty unusual. On to the food:

beef with chinese broccoli

tofu with scallops and black bean sauce Beef with broccoli was alright. The beef was tender and the broccoli was crisp. We pretty much got what we expected. The scallop tofu dish was surprisingly nice. The texture of the scallops complemented the lightness of the tofu well. The black bean sauce added just the right deep flavor.

honey-garlic spare ribs with fried shrimp balls

fried sole fillets with broccoli

baked tapioca pudding with red bean (underneath) The spare ribs were really good! We had this dish the only other time I came here, and it's a winner. The ribs are hot and sweet, with a perfect slight crisp on the outside. The shrimp balls are searing hot in the middle - be careful not to burn your tongue! The sole fillets were good, with a slightly hot peppery flavor. Tapioca pudding was pretty good. Dessert is hardly the forte of Chinese cuisine - in fact, there are very few that I like. Mango pudding is the obvious one. Tapioca pudding with red bean is good when done right. The key, I think, is the level of browning on the top, which affects the texture of the whole thing when you eat it. The version here is not bad at all.

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Reader Comments (5)

i just watched someone make sole like that on martha stewart--little broccoli crown and everything. is that the norm? looks yummy.
Wednesday, February 9, 2005 at 2:39AM | Unregistered Commenteremily
I believe this is the restaurant you're looking for:

Golden Ocean Seafood Restaurant2046 W. 41 Avenue (Kerrisdale)Vancouver / 604-263-8886

http://foodpages.ca/45269



Thursday, February 10, 2005 at 2:51PM | Unregistered CommenterSaabKen
Emily, I dunno, I think Chinese people have a thing for taking the parts of out of something then putting them back inside after they are cooked.

Thanks SaabKen!
Thursday, February 10, 2005 at 3:16PM | Unregistered CommenterArthur Che
i ran upon this page when I was searching for cantonese style baked tapioca pudding. i'm 21 now, and the last time i had it was when i was probably around 12 years old.... my mom used to take me out to this dimsum restaurant REALLY far from where we lived (this is in Los angeles county, but it got shut down) and then we relocated and i haven't had it since. been trying to look for a recipe for it and ur picture of the pudding made me miss it sooooo much. anyways, *yum*.
Thursday, February 24, 2005 at 1:48PM | Unregistered Commenterjanice
Janice, where are you located? There must be a Chinese restaurant that serves it somewhere. It's readily available in Vancouver, and probably in SF too (though I haven't had it there for a long time).
Wednesday, March 2, 2005 at 3:01PM | Unregistered CommenterArthur Che

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