Happy Sunday! After Mass today, we enjoyed a pancake breakfast by the Knights of Columbus. Then, we walked to the Kitsilano Farmers Market just to window shop.
At 11:35 AM, our lunch adventure took us to Suika, a beloved Vancouver restaurant close to my heart. Without fail, I gravitate towards two favourites on their menu: the Signature Beef Curry with Tonkatsu topping and the irresistible Chicken Dashi Karaage.
Signature Beef Curry with Tonkatsu topping
This is the best Japanese curry in Vancouver. The rich curry sauce spiced to perfection forms the base of this personal favourite. It's generously seasoned with aromatic spices that evoke a comforting warmth. I absolutely love the shredded tender beef in the curry sauce.
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Signature Beef Curry with Tonkatsu from Suika Suika original stewed beef tendon curry with pork loin cutlet |
I always choose the tonkatsu as my topping. It is a crispy, golden-fried pork cutlet that adds a delightful crunch. It provides a lovely contrast: the tender, succulent pork inside and the satisfying crispy coating outside covered in the best beef curry sauce.
Chicken Dashi Karaage
Suika has mastered the art of balancing juiciness and crispness with their Chicken Dashi Karaage. Each piece of chicken is an explosion of succulent, tender meat encased in a crispy, golden-brown shell. Yum!
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Chicken Dashi Karaage from Suika Juicy deep-fried chicken thigh, crispy on the outside and filled with rich dashi shoyu flavour |
Prawn and Mushroom Creamy Udon
While I stuck to my usual order, my husband chose from Suika's Chef Special menu and picked the Prawn and Mushroom Creamy Udon.
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Prawn and Mushroom Creamy Udon from Suika Udon noodle pan fried in a creamy seaweed sauce and served with garlic prawns and mushrooms. |
The udon noodles are chewy, and the creamy seaweed sauce clings to it nicely. Meanwhile, the prawns have a subtle sweetness, while the mushrooms add their own earthy flavour.
I am joyful to be back at Suika. In the past years, we would visit here once a month, but with so many restaurants opening up, we've only been here once a quarter this year.
