Chinese Beef Brisket Curry in GVRD?
I've just come back from Gloucester Cafe where I had a poor-to-mediocre beef brisket curry. Not only should it be renamed "potato curry with, if you're lucky, beef brisket," but it was really just crap. The sauce is bright yellow, thick, overly creamy, underflavoured, and so heavy -- the beef bits were flavourless as well and didn't taste like brisket at all (which happens to be my favorite cut).
Is there anywhere to get good BBC in VAn/Richmond? I tried the one at Mui Garden and found it similarly mediocre. I feel so heavy and bloated after eating 1/2 of the portion served.
I suspect most places are using a standard pre-made sauce as they all look and taste the same, and definitely do not taste fresh.
Any ideas? I love this dish when done correctly.
Mui Garden Restaurant
4327 North Rd, Burnaby, BC V3N4N3, CA
FWIW, I've found brisket an item that is hard to find a consistent place that knocks it out of the park everytime. I believe part of the reason being that brisket being a braise item, texturally and taste wise it makes it harder to make a consistent product daily on a kitchen that has many items on the menu. Batches are made and reheated by possibly several cooks.
Gloucester Cafe(like most HK style) I've found to be highly inconsistent. It's hard to rate some of the items as you get a completely version each time you are there. In fact it is frustrating especially when you go back and get dissapointed that the item is no where near what it tasted like the last time.
As far a curry goes in beef brisket, seems to me there are two kinds in town. One curry more along the HK/Macau style with a brighter yellow slightly sweet curry like at Mui Garden/i'cafe and another with a darker more robust curry with more a East/South-East Asian curry like kiosk at Yaohan(curry house)/Ginger Garlic.
It is possible some are using the same base curry. But anyone who understands curry would certainly never use a curry base.
LR, UBC the university might see a rise in enrollment :-)