Mmm...brioche bun, chive scrambled eggs, maple bacon and caramelized onions under a warm blanket of American cheese!
This is a dish I regularly climb into like a onesie pair of pajamas. It's been on the menu at the Belgian-Moroccan restaurant since forever...
I regularly go through steamer baskets full of these at this always bustling Chinese eatery in the heart of the West End's Ramenland.
Made using the holy trinity of beef, pork and veal studded with pine nuts and currants, the impactful orbs are soaked in neckbone gravy.
"The thin noodles still have some bite to them and the fukuoka-style tonkotsu base broth is an umami bomb that never stops going off."
The "Hawaiian" pie from Strathcona Beer Company is the first pizza to be included in Scout's Comfort Food Guide to Vancouver.
Developed in the early 18th century as a traveller's snack, the humble Scotch Egg is a deliciousness delivery system in a league of its own.
The shrimp are flash-seared in spiced olive oil with garlic, sherry, plenty of paprika and a parsley/lemon finish. Uncomplicated by impactful!
