foodyensation foodyensation

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Aaron Yen | UBC Vancouver  @ubcfoodie collab is in session from Jan 15 to 19!!! aaronjyen@gmail.com

Greetings! Coming at you from a study room in IKB is a hungry procrastinator with too many food photos. I’m Aaron (@foodyensation), 4th year CMS student and food influencer. This week features a 3-part miniseries of campus eats along with stories that embody true UBC experience. .
Third up is the grand finale – lunch at Sage Bistro. This is UBC’s perfect setting – exceptional West Coast fine cuisine and beautiful ocean views in a historic building. Most students ever notice this place during a graduation reception, but for alumni and professors, the views are the ideal spot for mingling and exchanging ideas. “You made it, you’re living large, and now you’re here.” .
So what does the absolute best taste like? The seafood tagliatelle (front) has the quintessential underwater flavor assortment: scallop, prawn, salmon, halibut, spinach, caper marinara sauce, and mascarpone finish. The composition has the absorbed flavors contained within a stewed marinara, while giving the palette a chance to familiarize with the textures of the fish. Each strand of pasta clings onto the mascarpone in flawless synchrony. The amount is perfect enough to appreciate the high concentration of expressions.
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The wild pacific salmon bannock (back) shows the creativity of Chef Luke Willingdon (@kimurachef) with presentation and pigments. Maple soya glaze, smoked salt, warm wild rice salad, scallion bannock, broccolini, rainbow carrot. The bed of ingredients, grown sustainably on UBC’s campus farm soil, is the perfect seasonal backdrop for the salmon feature. Catch the full view from Teresa's side of the table (@thefoodiescouple)!
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Many cheers to everyone who’s taken the time to read the stories posted within this week. Thanks to Angelina for the adventures and the chance to showcase UBC’s food history as it happens! For more stories, check out @foodyensation!

Greetings! Coming at you from a study room in IKB is a hungry procrastinator with too many food photos. This week features a 3-part miniseries of campus eats along with stories that embody true UBC experience. .
Second up is the traditional Ponderosa Cake. From a Mennonite cookbook with 8 versions to the big blocks sold in every library and café, the named snack is forever a staple in the history books. The recipe originated with the Ponderosa Caféteria in 1963, where the first chef decided on a spinoff to banana chocolate cake because of an accidental extra shipment of bananas for residents. The not-so-secret ingredients that make up a true cake here are sour cream and cinnamon. Support from students over generations have kept the Ponderosa Cake on the menu as one of UBC’s oldest delicacies, along with the UBC Cinnamon Bun and the Blue Chip Cookie.
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It’s more than a square, down to the last grain. Freshly baked every morning and cut into cubes, Ponderosa Cakes are always larger than your fist. Fluffy like a pillow, solid like a block, the snack is a wholesome breakfast packed with nutrients and energy to last a day (or at least until lunch). On a morning rush, you can’t go wrong with cake and coffee, where the bitterness of the coffee is soaked up by the sweetness of the melted chocolate chunks and the hardiness of the banana batter. For any UBC Foodie who wants the full repertoire, grab one before a morning class before you graduate! You won’t regret it.
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Cheers again to Angelina (@ubcfoodie) for providing the chance to tell these stories. The last post on Friday is one of the most special yet!

Greetings!  Coming at you from a study room in IKB is a hungry procrastinator with too many food photos. This week features a 3-part miniseries of campus eats along with stories that embody true UBC experience. .
First up is the famed “Cucina Italiana” over at Mercante Pizzeria.  The stone hearth oven is heated to 700 degrees, lighting a fire under each thin crust that reaches your fingertips.  Mercante is salvation and surprise.  When midnight is approaching and everything else is closed, the lights are still on as a beacon for nourishing the weary.  The couches and fireplace are as welcoming as the residence itself.  As you bring your box and sit down, knowing there’s an entire personal pizza for your personal hunger, the feeling of satisfaction leads to a spark. .
The flavors are reminiscent of the freshness distinct in Florence, never thought to be recreated on campus grounds.  Tomatoes are sourly sweet and bright red with just enough of a hint to carry the flavors.  Prosciutto is salty but cured in a fashion that leaves the fat to encompass the oils.  Arugula is colorful like a forest with bitterness that feels uniquely traditional.  You’d never have thought something of this quality existed on campus grounds, but here it is in front of you, bite by bite.  Queen Margherita herself would approve!
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An extra feature goes to Dominic of Nest Inc (@nest.inc), whose lens sparked the inspiration behind the angles!  Feel free to check out his work!  This post is also the first official repeat ever, since the shot two years ago on @foodyensation.  The feed has come a long way.  For new followers out there, you’ll be happy to see more, read more, and feel more!

After two years, I am proud to announce the formal collaboration between UBC Food Services (@ubcfoodie) and Foodyensation from Jan. 15-19!  Supporting all the farms, academic programs, and residences, generations of staff and alumni have contributed to the goal of sustaining lives.  UBC is a mini city; to tell the inside story is an honor and privilege. .
But before all of that, here was the celebration meal!  The $10 Gallery Buffalo Chicken Special from Gallery 2.0.  Crispy Buttermilk-Marinated Fried Chicken dipped in hot sauce.  If the glistening crust doesn’t make you want to chomp right away, the open space and patio views will entice a moment to chill (rain not included). Fried chicken burgers have a standard of yum across every bistro, but proven quality comes with the 1:2:1 batter:chicken:batter ratio, even tenderness, spice to meat composition, and patty size (bigger than the bun). The data significantly shows a solid choice for a burger.
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This year’s freshmen won’t remember Perch, but compared to back then, Gallery 2.0 improved on being an available upscale option.  The menu, seating, and atmosphere are in line with contemporary casual fine dining prices and service.  To top it all off, beers and wines are served all day, so if you’re tired of the dark depths of the Pit, the skyline is a bright alternative.
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Glad to have shared this moment with Joey (@joeylimmena) and Olivia (@olivvve21) of Startup Weekend UBC.  Registration is still open for the event on January 26-28!

Back from the beyond and into something beyond wonder are both the eats and stories!  This post takes everything back to the roots (literally and figuratively) with a casual hangout in the midst of the fog, snow, rain, and coldness.  Riz Sushi (@rizsushi) is a neighbourhood stop and go for satisfying a Japanese craving or supplying a food arsenal for a house party. .
The key is to crunch the numbers; bulk and scale are the name of the game.  Work your finance game by maximizing the roll-to-dollar ratios and you have yourself a bang for your buck.  For the truly committed, there’s a deal coming up! $3 bowls on Jan 11th, 12th, and 15th from 12pm-8pm!  Triple up for under $10 because there will be more good stuff than any other Tuesday-planned budget house sushi roll combo.  Just imagine the crab salad, wakame, pickled ginger, edamame, cucumber, masago, and taro sticks you could eat!  And while you’re stopping by for the order, take a gander at the mural; the image of Kanye kissing Kanye in the middle of a Japanese garden lake will be forever burned in your memory.
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No meal is whole without the company of wholesome people!  Cheers to new and old friends: Will (@nativmediaco), Portia (@meowfoodies), Trudy (@missvancityfoodie), Melody (@blackholetummy), and Crystal (@foodieyaya). In other news, a series is in the works!  Expect a new surge starting next week!

Take everything you’d think of for an adult arcade, add in a bar, and emblazon it in Irish green and you have Dublin Calling (@dublincallingcan). It’s one thing to have restaurant quality food, two bar counters, and enough screens to keep your eyeballs fixed on every sports game. It’s another thing to be spacious enough to host ping pong tables, billiard boards, a foosball table, dart ranges, an arcade corner, and EVERYTHING LABELLED AND LOGO’ED. Yep, this is a fun place.
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Fish and chips, Irish nachos, buttered popcorn, shepherd’s pie bites, and of course, hamburgers lined up the night. What classifies bar food as restaurant quality is in the style of the burger – the staple entrée to go with any drink. Embellishment show style and creativity, but the patty makes the burger. An advanced meatball, a perfect burger patty carries all the fattiness and tenderness that absorbs all the alcohol. Here, satisfaction and joy meet the first bite. Opening the burger and seeing the slight pink medium-well interior shows meaty compassion. The hardest part after holding a burger is finishing it, but when there’s a game to be played, competition does not wait! .
Thanks to Kylie of Carine Redmond (@carineredmond) for the introduction!  Though the games of darts and billiards went to Alex (@materialysm), victory was sweet at the ping pong tables!

If you could eat one thing for the rest of your life, what would it be?  UBC tackles this age old question with its meals on residence. As students spend their lives in this academic microcosm, sustainable foods means keeping healthy people alive. Orchard Commons is its own world, where super modern open spaces house its own community, and with every other new part of campus, the food is very modern.
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Open Kitchen’s Square Meal Kitchen is where UBC’s Executive Chef David Speight (@davidspeight) and Nutritionist Melissa Baker (@upbeetrd) showcase their creations. The Thai Coconut Quinoa Buddha Bowl is a score for the vegans.  Roasted sweet potatoes, carrots, edamame, red pepper, purple cabbage, candied pecans, cilantro, and red coconut curry broth.  The orange flare of roasted sweet potatoes is a burst of fireworks over the variety of colors.  The spark is just the perfect inspiration for a winter day.  Beyond the popping, crunching, and crumbling of so many different accents, the resonating curry is one of the cleanest spice flavors you can imagine. Like the flames to a fuel, the heat perfectly compliments the mix; the flares overpower the sweetness but fade fast to amplify the other subtle flavors.  Even among restaurants, the temperature is unique in its cleanliness.
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Thanks a bunch to UBC Foodie (@ubcfoodie) for continuing the series!  The group is starting to form!  Highlighted are Teresa (@thefoodiescouple), Misaki (@indecisiveeaters), Belinda (@raincity_eats), Rachel (@munchieswithrae), Rachel (@foodcomaislife), and Claire (@clairemargaretcorlett)! Look out for this in Gather in Place Vanier in the new year!

Midterms are done, but classes are still in session!  Quick last minute changes lead to food cravings satisfied with AMS Spotlight – a club that uses media to highlight volunteerism, talents, and inspiring social topics.  Last night was Foodography 101 taught by Vancouver’s BEST Instagrammer, Emma Choo (@vancouverfoodie). Meeting the legend brought passions of being a food photographer what are worth an honorable mention.
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Tables upon tables of food displays were screaming to be photographed by the phones and cameras.  The awesomeness of student events can be shown with the sheer quantity of samples and variety in potentials.  No other place will you find the pride of seven dessert shops or cafes gathered en masse. .
CUE THE COLLAGE.  In color-punched glory are spreadshots in different lighting, styles, and angles.  The rainbows of dipped donuts (@dippeddoughnutco) looked and tasted like sugary heaven.  Towers of duo bubble teas (@thebbtshop) are stacked with utmost splendor for each wacky pair.  BonChaz coffee (@bonchaz) cups rock the orange when held in front of a crowd.  Local favorite cinnamon buns (@groundsyvr) are highly recommended to shake off the winter.  Walnut croissants (@purebread_canada) are at their best when showing off their layers.  As for the box of cartems (@cartemsdonuts) in the corner, the donuts were too good not to hide.
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More UBC foodies are tagged in this post!  Give them all a follow!

Since 1967, Olympia Pizza Kitsilano (@olympiapizzakits) has stood the test of time as a local landmark for the Greek community.  Generations of the family have maintained authenticity reminiscent of a coast side view in Athens, with the freshness of olives, smoothness of oregano, and wholesomeness of meats.  On a lunch afternoon, the corner view of bustling west Broadway is as settling as the satisfaction of experiencing a standard of food that is almost as old as the neighbourhood.
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Zeus would be proud of the story told by the Olympia pizza.  Sprawled across the plains of mozzarella is a forest that is ever so mildly bitter.  The citizens of shrimp and olive form clusters that gather an assortment of soft textures in circles.  Slabs of sliced ham promote a smokiness along the edges as a defining flavor.  Mushrooms are embedded within the cheese, bringing a contrasting element of surprise and familiarity.  Together, the nation of vegetables and meats cultivates the coming together of ingredients from a harvest that people know and love.
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Cheers to Si Hang (@sihangxie) for joining in remembering what real Greek food feels.  The last visit was during childhood.  The food back then was just as good as today, and will remain for a very long time.

Locally offbeat, culturally unique.  Hongdae Pocha Café (@hongdaepochacafe) is a bit of a hidden anomaly right on Robson Street.  Created by SURA Korean Cuisine (@surakoreancuisine), the restaurant defines what an inner-circle gem should be like.  Looking at the unadorned front, tiny doors and the pitch black interiors, few would enter the cave unless recommended.  Beyond the darkness and the mystery, the café hits a standard that is unheard of anywhere else in downtown.  Just like the street markets of Myeongdong, comfort is shared on different levels, and this post is a guide with the details! .
Don’t forget to ask the waiter about the student discount.  With an unexpired student card, the menu goes for great going rate for a Korean dinner in downtown to badass pseudo-AYCE, hyper cheap mode.  All food instantly becomes 50% off regardless of date, time, ordering pace, or body size.  When price is irrelevant here, ordering too much food is common since all portions are meant to be shared.  A fully filled table of dishes for the price of an entrée anywhere else in downtown is a dream realized.
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Order the soy chicken first.  Whether spicy or salty is your forte, the foundation for all meals here is a platter of deep-fried boneless chicken served with julienned green onions.  Soft but crunchy, the bites roll off the tongue with a honey-like sweetness without the fast-heated chili sauce on the side.  From pancakes to soups to sauced meat plates, the menu offers the perfect assortment of true classic dishes for any Korean repertoire. .
Shoutouts to Teresa (@thefoodiescouple) for introducing the restaurant.  Without that recommendation, this would never have been a thing.  Extra thanks to Jess (@misosoup321) for another great time in between exams, sickness, and projects.  For the foodies who ask, this place is an easy top 5 pick on the list!

October is the perfect time to kick off a party, Bavarian style!  Harvest Haus (@harvesthaus) has expanded this year!  Revelry, live music, and axe throwing are the best way to enjoy the vibes that autumn bring!  The Halle is its own world, set in medieval times when 1st century folklore meets the Great White North.  The beer drips like gold, the pretzels run along bakery walls, and the strudel spreads across a long table.  Every night features a different event and a different experience!
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A proper tip to the Germans can only truly be made with a glass of Oktoberfestbier.  Copper-red with a full-bodied maltiness, the style bears a spicy and dryish flavor.  The hops carry just a hint of sweetness that is enough to balance the alcohol.  As the weather grows colder, the depth of the beer brings a warming sensation in the belly throughout the conversations and laughter.  Hoisting a gold stein is that extra that adds to the experience.  Nothing like a bit of razzle dazzle to improve the taste of each shimmering drop as you’re standing out in the company of friends. .
Thanks to everyone who came out!  There’s a long list of shoutouts.  Cheers to Joel (@joeljasonbrink) for bringing the chance to connect the group of Sisi (@vancitynomcity), Jess (@misosoup321), Shanna (@indecisiveeaters), Misaki (@foodcomaislife)! Extra features go to Santi (@santi_oro), Mao (@eatwithmao), and Vinita (@vinitasfooddiary). And special thanks to the Axewood Crew (@axewoodcrew) for keeping our citizens safe from crazed axe throwing fans.

Real talk here. UBC has been stepping up its food game with Chef Ryan Mah and Pacific Poke Official (@pacificpokeofficial). Instead of walking all the way to the village in between TA office hours for a decent meal, a healthy bowl of vegetables, grains, and fish is just at the Computer Science building!  No more are the nanaimo bars or muffins of old! .
Poke is usually Hawaiian, but Pacific Poke is as pacific as possible.  The ingredient combinations are compiled to have a West Coast taste, with ingredients local to Canada.  For sushi lovers or non-foodies, the Main has a taste of everything that captures a premier first-poke-bowl-experience.  Sockeye salmon, crab and shrimp, spicy ahi tuna, organic seaweed salad, jicama and cucumber, avocado nori, sesame miso, citrus mayo, and either rice or quinoa.  The avocado is creamy enough to introduce freshness along with the seaweed, while the variety of seafood give you that bang for buck.  For students, the true value here is in eating something more filling than sushi, while maintaining many flavors that keep the dish interesting, especially when being too braindead in between code lines to decide on what to eat!
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Cheers to UBC Foodie (@ubcfoodie) for the invite!  This will be a running series alongside Teresa (@thefoodiescouple), Claire (@clairemargeretcorlett), Shanna (@indecisiveeaters), Belinda (@raincity_eats), Elisabeth (@elis.eats), Rachel (@foodcomaislife), and the wonderful people running UBC FYI (@ubcfyi)!

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