I’ve said this before and I’ll say it again, the concept of “brunch” is so arbitrary to me, it’s been fetishized, set to a bunch of unspoken culinary meal to time matrix regulations that people dictate their sundays based on when and what they eat – as I so eloquently expressed my view here. I mean, I understand how sometimes cereal is good at any time of day, and how some times people will have “breakfast for dinner”. I actually knew someone who wouldn’t eat pancakes or eggs benedict because those foods are reserved for sundays ONLY – I nearly had an aneurysm when she tried to explain her reasoning to me… Man, I don’t know if people are starting to get more and more annoying, or I’m starting to hate more and more people.
Quick, when I say “Japanese” what’s the first thing you think of? Fat guys in diapers? Funny game shows? Weirdo gadgets? Sushi? You’re reading this blog, so obviously you know I’m going to mention something food related. I’ve noticed recently that Montreal craves the wonders of Japanese cuisine that isn’t sushi. More and more “izakayas” have been the trend – a sort of Japanese tapas bar.
A friend and I hit up Furusato formally known as Osaka on Bleury. It’s tough to have Japanese, especially together as we’ve both been and spent time in Japan. So even though we know that it’s “not Japan”, in the back of our minds we can’t help but to compare with what we’ve had overseas. So the natural thing to do was to order a bunch of appetizers.
We started with what was called a “Petite Sukiyaki”. Opposed to having a hot pot simmering at the table, the small bowl was already prepared and was served steaming hot. Warm broth with thinly slice beef, soft tofu, noodles and green onions. I know part of the charm of sukiyai is having a volatile open hot pot gas burner in your face for you to cook your own food… but this was merely an appetizer, what do you want? We also ordered tempura Kisu, tempura white fish (smelt), fish was nice and warm and batter crispy.
Followed by a sizzling plate of beef yakuniku – a sweet soy marinated beef sauteed with onions and peppers. Although tasty, it wasn’t really one of my favorite dishes, we ordered it because my friend wanted to compare it to her own and to see if hers was “authentic” enough. It’s not that much of a stretch when it’s just a quick marinade and stir fry… but this is coming from the friend who’s triumph in meal making is not dirtying the control panel of the microwave. But not to discredit the dish, some of the most delicious dishes are the simplest to make.
Next was the tori yaki – marinated chicken skewers grilled and drizzled with a sweet soy sauce. This is what brought me back to the small casse-croutes of Japan, sipping on Asahi and munching on these was as perfect as when Chandler got stuck in an ATM vestibule with Jill Goodacre (a prize to anyone who gets this reference!)
We also ordered from the sushi list. Pretty much your run of the mill vanilla sushi, really fresh, and they had a few of my favorites. Hamachi and Uni… trust me. The prices on their sushi list are amazing, you’d think they caught their own fish for the prices they serve them at.
This is the best black sesame ice cream I have ever had. THE.BEST. Made or bought, I’m not sure; I was preparing myself for a regular scoop of ice cream that resembled Oreo ice cream with a hint of smokeyness and sesame taste. My friend and I were both surprised when the waitress set down our bowls and we both said to each other in unison, “IT’S BLACK!”. I don’t know where it’s from, but I’m on a mission to find out, the absolute best I’ve ever had.
This place is run by a fun young group of Japanese kats who know what they’re doing. Great prices and wallert friendly, it’s nice to go for Japanese and not have to eat before hand. Be adventurous and try something new, you won’t know you like it unless you try.
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Bistro Japonais Furusato.
2137 rue De Bleury
514.849.3438
What’s round, warm, can be filled with almost anything and brings a smile to young and old alike? No, I meant besides me. Yes, that’s right boys and girls, DUMPLINGS. Chinese dumplings is more like it. I like to believe that I hold a degree in dumplingology, having eaten enough of these little pouches of sunshine to fully understand the complexity that is dumpling dynamics… a dumpling connoisseur.
On a mission for hot steamy dumplings on a bitter -30 degree December afternoon, we found ourselves at Qing Hua Dumplings, a local dumpling joint for what else? DUMPLINGS. The menu consisted of over 30 different varieties of dumplings, from pork, beef, lamb, seafood and even a combination of various ingredients. With descriptions sounding so delicious, it was like asking a fat kid with his nose pressed up against the glass, to pick one thing at the bakery… or a dumpling shop.
We started with what was called a potato “salad”. If it was anything, it was potato alright, but it was kind of lacking in the salad department. It was salad in the sense that it was “dressed”, and in this case, chili oil. It was crunchy to the bite and had a undertone of sweetness and vinegar which suggested to me that the potato was probably pickled – my assumptions are assumptions, as I did not get a chance to ask the one and only server who was busy shuffling between a full dining room. It was crisp and fresh.
We ordered from the lunch special menu, which came with a soup and salad. The salad was a great mix of rice noodles, cabbage, pickled radish, carrots and eggs in a sesame dressing, incredibly refreshing.
The soup was interesting. A Japanese miso soup with tofu and seaweed. Yeah, out of place, I know, but it’s ok, I didn’t expect much from it, no points lost, you don’t go to a Mexican joint for foie gras anyways, right?
So after about 20 mins our first rung of steamed deliciousness arrived. This was pork, with eggs and leak. The leak provided a really pretty color and the eggs a really funky texture not often found in dumplings. All dumplings come in 15 piece orders, additional dumplings as well as mixing orders cost extra.
It should be noted that the dumplings take on average 20 mins to arrive at your table as they are both WRAPPED and STEAMED to order. This means, the little magical dumpling fairies were busy at work, because 20 mins ago, your dumplings were still a ball of dough and a bowl of meat (apologies to any male chefs in the kitchen, I’m not calling you a fairy, I’m just saying).
Staple dumpling condiments, soy sauce, malt vinegar and chili oil.
The second order to arrive was lamb and coriander. Extremely fragrant and busting with soupy goodness. As with my track record of shoving freshing fried foods in my mouth, I learned the hard way not to bite down on a steaming hot dumpling as soup squirted half way across my face.
Why are the dumplings are filled with soup? The trick is that congealed and gelatinous soup is mixed with the meat when the masterful hands stuff the dumpling. This way, then they’re steamed, the soup melts away and is retained within the wrapper. Also, all dumplings are served steamed or boiled as ordered.
With other great and interesting dumplings listed on the menu, Qing Hau is definitly a place worth visiting more than once… or twice if not more if you’ve got a jonsing for dumplings. This place has a really big following and don’t be surprised when the place is packed with seasoned veterans ordering up a storm. Cowboy up and don’t be intimidated, immanent dumplings await.
Qing Hua Juicy Dumplings
1676 Lincoln
438.288.5366
