Hokkaido Ramen Santouka

Restaurant: Hokkaido Ramen Santouka

Cuisine: Japanese/Ramen/Noodle Shop
Last visited: March 6, 2010
Area: Vancouver, BC (West End/Robson/Downtown)
1690 Robson Street
Price Range: $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 6
Service: 4.5

Ambiance: 4.5

Overall: 6

Additional comments:

• Multiple locations (In US, Canada, Japan etc.)
• Closest thing to authentic Japanese ramen
• Best ramen in Vancouver – according to Japanese ppl too!
• Deceivingly big portions
• Specializes in ramen noodles
• Famous for signature Shio broth
• Famous for Toroniku Ramen bowls – limited quantity
• Famous for perfectly cooked noodles
• Authentically ramen is eaten with rice bowl
• Appetizers “coming soon”
• Long lines/busy
• Quick eat
• Cash only
• Clean & contemporary atmosphere
• Limited menu, but lots of options for customization
• A couple dollars more expensive than most
• Extra for green tea
• Minimum charge $7.95/person

**Recommendation: Toroniku aka “cha-shu”, Toroniku Shio Ramen, Toroniku Miso Ramen, hard boiled egg…ANY Toroniku ramen bowl, but especially Shio w/all the fixings…the Toroniku bowls have more pork and toppings served on the side.

This place is hands down the best ramen I have had in Vancouver thus far. I was recommended by a friend who got the inside from his Japanese friend. Through word of mouth I also heard that this place is the closest thing to authentic ramen noodles you would get in Japan. My expectations were set high and I was extremely excited.

I do like Kintaro, Benkei Ramen and G-Men Ramen and I’ve never had ramen noodles in Japan so I don’t know what authentic is…however I do trust Japanese people when they say “Hokkaido Ramen Santouka” is the closest thing to it in Vancouver. Some even said Kintaro is “crap”…I don’t think it’s crap, but after Hokkaido Ramen Santouka …it’s definitely not as good and not authentic if this is the real deal. Now it doesn’t necessarily mean Hokkaido Ramen Santouka is the BEST in Japan, but it is still good there. It’s actually a chain restaurant that exists in Japan as well so I’m very happy that it has made its way to Vancouver.

Hokkaido Ramen Santouka just opened so the line-up was a 30 min. wait and it’s didn’t stop for 3 hours. To be honest I’d wait in line again…it was worth it. It’s a bit more expensive then most ramen places and the portions looks small, but they’re deceivingly filling. Also go early because they almost ran out of egg when I was there and their house special “Toroniku” ramen bowls are a limited quantity. A lot of their appetizers like gyoza, salad and 2 sushi rolls are “coming soon” – I will definitely go back…soon too.

On the table:

**Toroniku Shio Ramen 6/6

• Smmered pork jowl (pork cheeks) and salt seasoned ramen $12.95
• + Egg $1.25 + Tokibi (corn) $2.00 + Yaki nori $1.45
• This is the signature, “claim to fame”, authentic and most popular ramen bowl offered.
• It’s limited quantity and first come first serve. Get it with all the fixings.
• The broth is a “pearl-coloured Tonkotsu soup” that is made with pork bones and other ingredients such as vegetables, dried fish and kelp.

• The broth is rich and creamy and so flavourful. It’s got a salty flavour that is so much more than just salt…it’s so complex and delicious. The saltiness is developed with layers of ingredients, it’s slow cooked and the pork flavour is distinct. This is one of the first times I have enjoyed Shio broth more than Miso broth.
• Unlike Kintaro and Benkei there’s not as many “floaties” aka pork fat bits floating on the top.
• Apparently some people think the broth is not hot enough, I thought it was hot enough…but they have a standard temperature they serve it at for optimal flavour.
  

• The noodles are delicious! They're al dente - a little harder (how they should be) and they have a great chewy texture. Apparently Santouka is famous for cooking their noodles perfectly too.
  

• It's a deceivingly large bowl...don't be fooled...it looks small, but the bowls are deep!

**Toroniku Miso Ramen 5.5/6

• Simmered pork jowl and miso (fermented soy bean paste) flavoured ramen $12.95
• + Egg $1.25 + Tokibi (corn) $2.00 + Yaki nori $1.45
• This is almost part of their “limited quantity” list.

• This was delicious as well! It was a bit more flavourful and richer than the Shio Ramen…but I almost thought it was a bit indulgent. The Shio is such a masterpiece already that the miso almost took away from it…it was still really good though. Still complex and layered flavours.
  
• It was creamier than the Shio and it tastes like there’s sesame sauce in it. It even almost tasted like peanut butter…it’s less salty then the Shio but also richer, heavier and nuttier in flavour.

The side plate of toppings that come with every Toroniku ramen bowl: Toroniku (cha-shu), black wood ear mushrooms, bamboo shoots, green onions and that fake "lobster/crab" thing made of mixed fish.

**Toroniku (BBQ Pork) or “cha-shu” 6/6

• Simmered pork jowl meat ($5.45 if ordered separately)
• This is THE BEST pork I’ve had served with a ramen bowl yet.
• It’s seriously soooo soft it comes off as the texture of cheese. It was so tender, flavourful and juicy. There’s only one type, not like Kintaro where they have lean or fatty.
• I want to give this an 11/6…I don’t even know why 11…it’s just so damn good.
• Even a toothless person could eat this…my grandma could eat this...that’s how tender it is.

• It’s not really fatty, but there is a layer of fat around the edges. It’s not thick or chewy so it’s not obvious and it doesn’t even taste fatty. It’s the kind of fat that you don’t really see or notice…I really don’t like fatty meats and this one didn’t bother me. It's just a bit oily...but so juicy and flavourful. There's an additional salty flavour to it.
  

• The side plate also comes with black ear wood mushrooms, green onions and bamboo shoots. Even the mushrooms and bamboo shoots are delicious. They’re both very fresh and the perfect texture of crunchiness and tenderness. Most places they’re too crunchy....which I like and got used too…but now I’ve had this, I prefer this.

**Egg 6/6

• $1.25
• I must give a special shout out for the egg. It’s perfect. As perfect if not better than G-Men Ramen.
• They almost ran out and I almost cried…but she came back and said they were able to make more…I was ecstatic.

• The middle was a dark orange and it was ultra creamy. Freaking love these soft boiled eggs…they do a great job with them here.

Ikura Gohan 2.5/6

• A bowl of rice topped with ikura (salmon roe) $5.45 Small size only.
• I prefer G-Men Ramen mini dons over this.
• Ramen noodles are authentically eaten with a side of rice – they have combination trays (ramen + rice bowl) but only the regular ramen bowls apply, not the Toroniku ramen bowls. I had to order them separately.

• Ikura Gohan rice bowl is the most authentic one. Japanese people order it and it was recommended by the server even though it’s not most popular.
• I thought it was ok.
• The rice is sticky steamed rice, it’s not flavourful like sushi rice is though – not supposed to be either.
• It has slices omelette on top that was very dry and came off as dried tofu skin.
• Overall it was too plain and simple for me. The only flavour came from the salmon roe. I actually ended up eating it with some of my miso soup broth…that was good!

______Shake Gohan 2/6

• A bowl of hot rice topped with pieces of grilled salmon $3.95 Small size only.
• I didn’t get the first part of the name for this dish...my camera flash got in the way :(
• The salmon is very salty and dry…it comes off as salmon jerky. It almost tastes preserved…not quite pickled, but very salted. It was a decent amount but I wouldn’t order it again.
• I liked the toasted sesame seeds on it though…added a little flavour.
• Overall the dish was too plain for me again and I still prefer and highly recommend the mini don’s at G-Men Ramen.
• Again – The rice is sticky steamed rice, it’s not flavourful like sushi rice is though – not supposed to be either.

Benkei Ramen - Thurlow

Restaurant: Benkei Ramen - Thurlow

Cuisine: Japanese/Ramen Noodle Shop

Last visited: January 26, 2010
Area: Multiple - Vancouver, BC (Robson Street/West End/Downtown)

747 Thurlow Street
Range: $10 or less

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5.5

Service: 5

Ambiance: 4

Overall: 5

Additional comments:

• Japanese owned/operated
• Specializes in Ramen noodles
• Limited menu
• Few appetizers
• 2 locations in downtown
• Heard Thurlow location better than Robson
• Casual, quick
• Busy/line ups at peak hours
• Stamp card available
• Can’t select richness of broth, but can select flavour
• Add on’s/extra noodles available
• Free green tea (Matcha powder, not leaves)
• Lunch and dinner
• Open 7 days
• $5 minimum charge/person
• Small discount with valid Student ID

**Recommendation: Miso Ramen, Spicy Ramen

Bankei Ramen specializes in ramen noodle soup bowls and just opened its newest location on Thurlow. According to my friend who has frequented the one on Robson, she claims that the charshu (bbq pork) is tenderer at the Thurlow location…and I trust her, she goes often! I haven’t been to the Robson one yet, but I think I’ll stick to Thurlow, although parking is more difficult at this location.

Bekei Ramen’s biggest competition is Kintaro Ramen Noodle Shop on Denman. Kintaro allows you to select the fattiness of your pork and richness of your broth whereas Bekei has standard pork and 5 different flavours broth. I’m not going to say which is better because although I’ve been to Kintaro, I haven’t written a review for it yet. Overall Benkei Ramen is excellent, although the toppings were inconsistent – some of us had more toppings than others. Benkei beats G-Men Ramen broth, but G-Men Ramen still does the best soft boiled egg.

Surprisingly my group arrived at 6pm and we didn’t have to wait although I hear they are very busy during peak hours. They were a full house at around 6:30-7pm and there was a line-up out the door. This was another “must try” in Vancouver for my Austrian visitor who had never tried ramen noodles before. I already brought him to Sushi Garden, Japadog, Shanghai River, East is East, and La Belle Patate.

On the table:

**Miso Ramen 6/6

• Rich chicken and tonkatsu soup combined with our special Miso sauce with green onion, bamboo shoots, bean sprouts, and charshu (BBQ pork) $7.30
• Added hard boiled egg (+$.50) and corn (+$.50)
• I really enjoyed this! The broth was more flavourful than the Shiro Ramen. It tasted richer to me even though the Shiro is supposed to be richer. There was a slight kick and I think they put a splash of worchestershire sauce in it. The broth tastes like it was stewed for hours in ground pork.
• The noodles are chewy and cooked to al dente which means they have texture and are not melting in your mouth soft. I think they’re great.
• The charshu is slowly stewed and really tender, so tender the texture is almost like you’re eating luncheon meat…but tastes way better! The taste is a bit sweet and also salty, but not too salty. It’s relatively lean with a little bit of fat around the edges. They’re a bit on the small side – smaller than a hockey puck.
• I have to add an egg! The egg is still better at G-Men, but this one wasn’t bad…I prefer mind a bit more undercooked.
• 2 of us had only 2 bamboo shoots, but everyone else had at least 4 so it was a bit inconsistent with the toppings.

Shiro Ramen 4.5/6

• We thicken the soup by stewing pork bones and meat, then adding sea salt to create a richer taste. Shiro Tonkatsu Ramen contains a lot of calcium and collagen, which is a source for beautiful skin and strong bones. This Ramen is especially popular with women. Served with green onion, bamboo shoots, bean sprouts and charshu )BBQ pork) $7.80
• Added corn (+$.50)
• This one smells like whale’s pee…the Austrian noticed it first and I totally agree. I hate that he said it cause it almost ruined it…it doesn’t taste like it though! I could definitely taste the pork flavours in this one more than the Miso Ramen. However the Miso Ramen broth had a stronger flavour overall because of the Miso. This one is savoury, but after the Miso it tastes very “clear” although it is rich. If you just want to taste pork flavours then go for this one.

**Akaoni Spicy Ramen 6/6

• Spicy Miso soup with ramen served with ground pork, charshu (BBQ pork), green onion, bamboo shoots and bean sprouts $7.80
• Added hard boiled egg (+$.50) and corn (+$.50)
• The picture makes this one look really spicy but it’s really not. I would say a medium on a spiciness level. It’s as spicy as those instant Kimchi noodle bowls you get at Costco. This was basically the Miso Tonkatsu broth with Kimchi oil/paste/sauce. It was excellent! Tres excellent!
• The ground pork is the added bonus to this ramen bowl, but it all sinks to the bottom (like the corn) so you need to fish around with your spoon.

Ceili’s Irish Pub & Restaurant

Restaurant: Ceili’s Irish Pub & Restaurant

Cuisine: American
Last visited: December 15, 09
Area: Vancouver, BC (Downtown)
670 Smithe
Price Range: $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 3 (based on 2 appetizers I tried)
Service: 2.5
Ambiance: 3
Overall: 2.5
Additional comments:

• Canadian mini chain pub & restaurant
• New menu
• Traditional UK/Irish pub food w/a couple BC influences
• Pub atmosphere, good for watching spots
• Good for drinks & appetizers
• Every Thursday 7pm “Irish Dinner Party” (appie + entrée + beer $20)
• Daily specials
• Late night
• Live music – dance floor
• M-T 4pm-late
• Friday 4pm-3am
• Saturday 3pm-3am
• Sunday 3pm-late

**Recommendation: Bushmill’s Whiskey Ribs, Shepherd’s pie and nachos are most popular, but I haven’t tried them.

I would never think to come to Ceili’s Irish Pub and Restaurant for the food. I know a few of my friends come here on the weekend, but this was my first visit. It’s a great place for socializing, late night snacking, drinking, and watching the game. I rarely do the later 2 activities, but I definitely participate in the first 2.

Browsing their menu, I found that a lot of items were suitable for lunch. They offer standard soups, sandwiches and burgers…now too bad they’re not open for lunch. The mains are more or less traditional UK pub items. The only thing missing was the mushy peas, beans and black pudding – which I guess is more England than Ireland. In that case the only thing missing was the soda bread and Coddle!

I guess the chef (who has been there for 6 months) heard through the grapevine that I was a “food reviewer/blogger” so he came out to introduce himself. However it doesn’t affect my review because I’m literally copying and pasting the notes I wrote for the food before I met the chef. I have only tried 2 appetizers, but apparently they were 2 of the most popular appetizers. Therefore this review doesn’t give a good idea of what the food is like overall. However I can always review the items I did try…and these Bushmill’s Whiskey Ribs are worth a mention.

On the table:

Bushmill’s Whiskey Ribs 5.5/6

• One pound of slow-cooked baby back ribs tossed in Bushmill’s Whiskey BBQ sauce. Ribs also available in wing sauce choices. $12.75
• These ribs were falling off the bones tender! All I really wanted was to try a bite because I had just come from dinner. (Surprise surprise) Anyways I literally tried ripping off a piece from one rib and the entire piece of meat slipped off it. As soon as that happened it wa s over – I knew I was in for a wicked good rib. The meat was so tender I barely needed to chew it. They were nice big ribs that had a lot of meat on them too.
• It came with this thick sticky and bold barbeque sauce or glaze. The barbeque sauce isn't made completely in house because they have a contract with ___________ BBQ sauce, which I don’t remember the name of it right now. However the chef adds his own spices to make the sauce better.I ding them .5 because nothing beats homemade barbeque sauce.
  
• Part of his add-ins is the Bushmill’s Whiskey. This is a really traditional Irish whiskey and it gave the sauce this malted flavour and a nice tangy kick. It was sweet and tangy and he also cooked the sauce with some red onions. The onions got so caramelized and stringy and were disguised in the sauce. I didn’t even see them until I bit into one of the ribs with an onion latching on…it was awesome!

Cork Country Calamari 2.5/6

• Tender squid, light lemon pepper batter, garlic tzatziki, diced green and red onions $11.75
• The seasoning on the calamari tasted like the seasoning you would put on Buffalo wings. It was similar to (or was) a Cajun spice and reminded me of that orange spice they would season a crispy chicken sandwich with. I could taste salt, cayenne, paprika, and some garlic powder and maybe a dash of hot sauce in the batter. I have sensitive taste buds :) It wasn’t really spicy for me, but it did carry some heat.
• What I didn't like about this dish was that the calamari pieces were really small, so they got too heavily battered. They had a few decent pieces, but most of the time it was almost like eating popcorn shrimp.
• The dip was a tzataiki yogurt dip but with no herbs and seasonings. It tasted more like yogurt to me.

G-MEN Ramen Noodle Shop - Review 3

Restaurant: G-MEN Ramen Shop - Restaurant Review 3
Cuisine: Japanese/Ramen
Last dined: October 30, 09

Area: Richmond
#1101-3778 Sexsmith Road
Price Range: $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 4.5 (went down ½ a point since they changed the seaweed that comes with ramen)
Service: 2
Ambiance: 3
Overall: 4.5
Additional comments:

• Specializes in big bowls of authentic Japanese ramen noodles
• Serves mini donburis and gyozas as appetizers
• Can't select richness of brother/fattiness of BBQ pork
• Small/limited menu
• Not homemade noodles
• Started by owners of Gyoza King Chicco Cafe & Naan Chu,
• Japanese servers, Japanese chefs, popular to Japanese diners
• Closed on Tuesday and Wednesday
• Line-ups, whole party must be in attendance in order to be seated
• Busy/crowded all the time
• Extra charge for green tea
• Free parking

**Recommendation: Tonkotsu Miso Ramen (only served at dinner), Wasabi Nori Ontama Mini Don, half cooked free-range egg (Ajitama), Special ToriGara Shoyu Ramen

This was my 3rd time at G-Men Ramen Noodle Shop. I want to try everything on the menu. It’s one of those restaurants where the menu is small, so it’s possible…and I’m determined. I want to give the best recommendations possible.

I came for lunch and tried the Natto set. My friend ordered the Special ToriGara Shoyu Ramen and I was really disappointed because they changed the seaweed that comes with their ramen. The waitress said the quality of the shredded ones they used to use were no longer good…so they decided to switch brands. I think they should just find a new supplier and stick to the shredded kind because it tastes so much better.

Added note: In my 1^st restaurant review for G-Men Ramen Noodle Shop I said that it was better than Kintaro’s. However I would like to explain this is a bit. It’s not necessarily better than Kintaros, but it’s different. Kintaro’s is a much richer broth (even their light broth is richer than the one here). Kintaro’s is more Japanese whereas G-Men is still Japanese, but the flavours are somewhat catered to Chinese tastes. I think older Chinese people will like G-Men better, but younger people may like Kintaro’s better.

My 1^st restaurant review for G-Men Ramen Noodle Shop

My 2^nd restaurant review for G-Men Ramen Noodle Shop

On the table:

• Natto Ontama Tofu Teishoku Set 2/6
• Fermented soy bean, half cooked free range egg, & tofu on rice $7.50 (I think it was $7 or $7.50)

• Natto: is a fermented soy beans with bacillus subtilis, which is a good for you bacteria. This is the ingredient that causes the natto to be super slimy. When yo u pick it up it creates spider web strings and is super sticky. It’s a traditional Japanese food that is commonly eaten for breakfast on top of rice and it carries several health benefits.
• I never thought I would meet a Japanese food I didn’t like...ok I didn’t NOT like the natto, but I wouldn’t order it again. If it was there I might eat it, but I would go for a lot. It was different. It’s one of those traditional Japanese foods that Japanese people grow up with...it’s definitely an acquired dish and taste.

• Natto is super slimy and the texture of thick mucus. It tastes like your eating smoky beans coated in mucus. Now doesn’t that sound delish!? It’s stringy, sticky and the slimiest thing I’ve eaten to date. It’s less starchy than beans, not really salty, but almost h as a hickory smoked taste. The taste wasn’t bad, surprisingly bland, but the texture was not for me. Every time the natto touched my lips it left a coating of slime and left them really sticky.

• How to eat Natto Ontama Tofu Teishoku Set?

• 
• I felt like such a rookie when they brought me my natto set. I saw all these small dishes and had no idea how to eat it. I actually had to call one of the Japanese waitresses over to teach me how to eat it. I wanted to do it right. There was some translation issues and it's not like she sat beside me coaching me so I didn't do it exactly right. Too bad, because I don't know if there will be a next time. I was like a white person going to Chinese hot pot for the first time…what do you do? Toss everything in? Eat in separately? Where do I start? And what do all these sauces go with? There were just so many components.
  

• 

• Step 1: Toss in the small dish of green onions and mustard. Add soy sauce if you want
• Step 2: Mix it thoroughly. The green onions and mustard helped break it up for me. It cut the sliminess a bit and brightened up the flavour.
• Step 3: After some research, you're actually supposed to add the natto and egg on top of the rice. I reversed it. Anyways, I didn’t like that the rice wasn’t premium sushi rice. They gave you a huge bowl of it and it’s still sticky, but it tastes better when they use it for their mini donburi. However the egg is delicious. It’s one of my favourite things here because they make it perfectly. It’s really half cooked and the yolk makes a great sauce combined with the shoyu sauce it’s served with. Shoyu is a Japanese soy sauce that is sweeter than regular soy sauce. This side dish was pretty much the only thing giving my meal flavour.
• Step 4: Mix again if you wish…as little or as much as you want. At this point I definitely over mixed mine. You’re actually supposed to eat it over a bed of rice. Mine looks pretty gross - it was almost watery I had no idea what I was doing.
• Step 5: Take the soy sauce bottle in the middle of the tray and pour it onto the tofu until desired. Eat with rice or in between your meal. This was a chilled soft tofu served with bonito flakes (dried squid) on top.
• Step 6: Have the miso soup to start or drink it in between your meal. I really like their miso soup. I would give this 4/6. It has real tofu in it and real soy bean skins. It’s not the powdered instant stuff.

• It was almost a vegetarian dish, except for the bonito flakes. I wanted some meat or gravy or something with more flavour and texture. Everything just felt mushy and slimy – the tofu, the beans, the egg. I wanted texture, something crunchy or something I couldn’t swallow without chewing. But it is a for breakfast so it’s not meant to be hearty or saucy. If they made my recommendations it wouldn’t be authentic even though it would probably taste better.
• * Special ToriGara Shoyu Ramen 4.5/6
• Authentic light "torigara" chicken soup thin noodle seasoned with housemade shoyu flavour, topped with BBQ pork, half ajitama (egg), yuzu (citrus Japanese fruit similar to tangerine), seaweed, black wood ear mushroom and green onion. $8.50
• I took away one of the stars. Although this would be the thing to order if you're coming for lunch. If you look at my review #2 I gave it a 5.5/6, but for some reason it didn’t taste as good this time. Part of the reason is because they changed their seaweed to those rectangular ones. This means you get less and you can’t get seaweed in every bite because there’s only two big pieces. It’s not as good because you can’t disperse it and they’re chewier. Even they know it’s not as good. If they’re going to downgrade their seaweed they need to compensate somewhere else. I miss the shredded seaweed.

• It’s still good and I would still order it if I was coming for lunch, but I just don’t crave it anymore. It’s a soy based soup and it's sweeter and more flavourful than the other ramen bowl they offer at lunch - the ToriGara Shio Ramen. Unlike Kintaro's you can't select the richness of your broth, or the fattiness of your BBQ pork; but I think this Shoyu broth in particular tastes better than Kintaro's.

Marimba! - South American Restaurant

Restaurant: Marimba! - Restaurant Review

Cuisine: South American/Caribbean
Last visited: November 21, 09
Area: Everett, Washington (Waterfront)
1405 Hewitt Ave
Price Range: $10-20 USD (closer to $20)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 3.5
Service: 4
Ambiance: 4 (the huge dance floor + music, you want to dance!)
Overall: 3.5
Additional comments:

• Owners/chefs/cooks from South America (Ecuador)
• Specializes in a variety of authentic South American dishes
• Homemade/authentic menu choices
  
• Popular to locals
• Spacious
• Extensive menu
• Great for appetizers and drinks
• Great for large groups
• Weekly Salsa dancing (Fri/weekends)
• M-F lunch and dinner
• Saturday and Sunday dinner service - 4pm
• Happy hour 4-6pm ($3 selected appies)
• Catering/private party hosting available

**Recommendation: Papas Huancainas, Lechon, Mofongo

I was in Everette for a concert and wanted to find a restaurant nearby. I did my research and I wanted to find something that’s harder to find in Vancouver...at least hard to find well. I decided to go the South American route and discovered this restaurant – Marimba!

I heard good things about and the menu looks really different and authentic. I’m not too familiar with South American dishes, but I have a good idea about Spanish dishes. Most of what we ordered was Westernized versions of authentic South American dishes…but it everything tasted pretty decent still. I wasn’t disappointed, but I wasn’t blown away either. The dishes were interesting and the owners/chefs/cooks are from South America so the menu selection is authentic, but the recipes…I’m not so sure. If it’s still good, I won’t let the idea of “authenticity” bother me too much…but the food was overall a 3.5/6.

On the table:

• Papas Huancainas 4/6
• Cooled layered potatoes dressed in a yellow aji pepper sauce and topped with queso fresco and mint $4.99
• This was really good! I thought it tasted like a Latin version of American potato salad.
• The yellow aji pepper sauce is homemade and really flavourful. It’s spicy and made with probably a blend of those roasted yellow peppers (the kind from a jar in olive oil), egg yolks and mayo. There’s probably some jalapeño in it too. It’s very pureed so you can’t really pick out the ingredients. It’s served chilled on top of boiled sliced potatoes.They had some black olives on top and they could have included a few more of those.
• Causa de Yuca 2.5/6
• Our house version of this popular Peruvian dish--mashed yuca served in a yellow aji sauce with avocado and baby shrimp $5.49
• So I thought the Papas Huancainas was the Latin version of American potato salad...I take it back…THIS is the Latin version of American potato salad. This one really reminded me of potato salad…or even an egg salad.
• This one had lime juice in it because it was tangier.
• It was potato on the bottom layer tossed in a mayo dressing and then on top of it was what tasted like mashed up potato salad, but in this case it was yucca (which tastes like potato),
• They mash the yucca with that yellow pepper sauce again. It’s very creamy.
• Tortilla de Papa 1/6
• A thick slice of omelet prepared in the classic Spanish-style with potato, pepper, tomato, and onion $5.49
• This wasn’t good. For what it’s supposed to be it was a 1, but because I could still eat it it was a 1.5.
• I’ve had numerous tortilla de papa or tortilla de patatas because I lived in Europe with Spanish girls who always made it. I’ve had homemade and restaurant style versions. I was lucky enough to even try their mom’s tortilla in Spain so I know what it’s supposed to be like. Mind you I was in Spain and not South America – so their versions are probably different…but I have a pretty good idea.
• It’s supposed to be really tender and almost runny in the middle. This one was overcooked and tough. It’s almost fishy tasting or had the texture of overcooked salmon. You can tell it was overcooked by the picture. It was a very rushed version of tortilla de Papa.
• Tequenos 1.5/6
• Wedges of soft cheese rolled in pastry dough, lightly fried, and served with a special cream sauce $4.99
• This was basically mozzarella sticks. I don’t know if they’re made in house, but it tasted like how frozen ones would taste. Our server basically hinted to us that we didn’t need to try them, we should have listened.
• They were fried well and the cheese was ooey gooey, but they were just mozzarella sticks. The dip it came with tasted like tzatziki sauce but with more herbs like parsley blended right into it. Maybe even some cilantro. The dip was good, but the sticks were whatever.
• Lechon 4/6
• Pork slow roasted in a mix of herbs and seasonings until tender and topped off with sauteed onion. Served with red beans ,rice with pigeon peas, and tostones $12.99
• The pork was quite tender, but it was probably pre-cooked meat tossed with sauce and reheated. The pork was still good though and it cut with ease.
• It had some fat around it so it was nice and moist. But the fat or skin wasn’t crispy at all.

• The Rice: the rice was actually really good! It was cooked well, flavourful, and not clumpy.

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• Mofongo 4/6
• This Puerto Rican dish features your choice of pork, chicken, beef, or prawns, served over mofongo: smashed green plantains fried with chicharron and garlic. Served with rice with pigeon peas and black beans $14.99. Vegetarian $12.99
• This is the dish I came for. I took our servers recommendation and had it with pork and asked for it to be medium for spiciness. My pork was quite tender, almost like pulled pork, but overall the dish was a bit dry.
• The yucca and green plantain mash was dry and I just wanted more sauce. The mash was like the South American version of turkey stuffing. It went well with the pork because it was the complementary starch.
• This is a really hearty and filling dish. It’s good, but I think everything is more or less pre-cooked and they throw it altogether and bake it off before serving.
• Pabellon 2.5/6
• The national dish of Venezuela! Seasoned and shredded beef served with black beans, rice, and tostones $12.99
• This was very bland and my friend ordered it mild – no spice. It really needed spice though. It was basically shredded beef in a tomato based sauce with onions and dried and fresh herbs.
• It was almost like a South American shredded beef stew. The beef was either a brisket or chuck.
• The pork was more tender and better than the beef dishes.
• Bandeja Paisa 2/6
• A traditional Colombian dish featuring chicharron and a fried egg with your choice of seasoned ground beef or skirt steak. Served with red beans, rice, and tostones $13.49
• This is a popular South American fusion dish. It’s actually a combination of American/UK and South American flavours.
• I was a bit disappointed by this dish because it was so simple. It should have had way more sides than it had. It was definitely a Westernized version. We ordered it with skirt steak.
• Traditionally the dish includes 13 things: red beans with pork, white rice, a fried egg, avocado, Arepa (pita), ground meat or steak, chorizo, pork rind, plantain patacones (plantain patties), Hogao sauce (tomato & onion sauce) and black pudding (sausages of patties made of pork blood).
• The ones in bold is what came with Marimba’s version of Bandeja Paisa.
• Plantain Patacones: This was pretty good, fried nice and fresh. Served with a dollop of the same sauce they had with the Tequenos. Tastes like tzatziki sauce with blended herbs.
• Red beans: pretty good, definitely better than my black beans. It supposed to be served on the plate not in a separate dish. All the ingredients are supposed to blend into each other.
• Fried egg: was overcooked, the yolk wasn’t runny
• Arepa: it’s a pita made out of cornmeal, but I could really tell. It tasted like a Greek style pita. Nice and soft.
• Overall the dish wasn’t saucy enough and it was dry. The steak looks well done, but it was actually quite tender and good.
• It reminded my of the American steak & eggs with some Latin sides and a couple British sides. Or even the Hawaiian Loco Moco (ground meat & a fried egg over rice)
• Even if they didn’t include everything they should have included Hogao sauce…it needed sauce. It could have used more avocado slices too.
• Rice Pudding 1/6
• Rice cooked with raisin, evaporated milk, condensed milk, and topped with cinnamon. When available, served with either mazamorra (purple corn compote) or lucuma mousse (Peruvian fruit similar to an avocado) $4.29
• This wasn’t good. It came in a little bowl and I felt ripped off. The rice was really clumpy and there’s were chunks of rice in it. It was sweet, but not really too sweet or anything either. Rally one dimensional, I like Indian rice puddings better. The didn’t serve it with mazmorra or lucuma mousse either…and that was most disappointing because that was the whole point of trying the dish!