So, we’re hanging out at R&D, this modern Canadian Asian fusion joint right in the heart of downtown Chinatown. This place is serving up funky dishes like tom yum mussels, Korean rice cakes and black bean crispy tofu — but when I saw the Sichuan beef brisket, I knew I had to have it, just like an overweight basement broseph needs Szechuan sauce. But that only comes after I scarf down the biggest popcorn shrimp I’ve seen in my life:
Dude, these were like popcorn shrimp on steroids — and I would know, cuz I once chugged creatine with A-Rod, bro! You’ve got a sweet chili sambal glaze, and these “Hong Kong umami crumbs,” which are like mini little nuggets of flavour in Flavourtown!!!
But now it’s time for the main event. This Sichuan beef brisket was super-tender, fall-apart-on-your-fork goodness, on a bed of egg noodles with cabbage, mushrooms and a whole lotta sesame seeds. I’m sending these noods straight down my piehole, bro!!!
For dessert, we’ve got this ais kacang, a Malaysian-style sundae, with tapioca, strawberries, mango cream and not one, but two flavours of Haagen-Dazs ice cream. Dude, who knew they had Haagen-Dazs in Malaysia???