溫哥華老友記討論區 - Powered by Discuz! Board

標題: [茶餐廳] 七重天 [打印本頁]

作者: Happy 時間: 2009-3-4 19:30 標題: 七重天

七重天轉左手後,係"大雞六" (即金海閣老板 )接左手..
佢請左前Boston 的半個老板去攪返好七重天...
我在前個星期去試過,
即係好似以前Boston一樣...
而且仲加左新既食物...
而家的Boston, 都走左好多客去七重天...
所以Boston出八折，希望可以留返D客人...望可以救亡下羅!

作者: ah3 時間: 2009-3-4 20:32

The menu was similar. The food was better than Boston.

作者: Hyde 時間: 2009-3-4 20:45

vancouver D 人就係鐘意八埋晒D咁無聊嘅事

作者: Happy 時間: 2009-3-4 20:56

原帖由 Hyde 於 2009-3-4 21:45 發表
vancouver D 人就係鐘意八埋晒D咁無聊嘅事

想各位老友記有好野食之嘛!　

作者: Purpleheart 時間: 2009-3-4 21:13

溫哥華呢度唔係食仲有乜野做丫~ thanks for sharing, Happy!

作者: Happy 時間: 2009-3-4 21:43

原帖由 Purpleheart 於 2009-3-4 22:13 發表
溫哥華呢度唔係食仲有乜野做丫~ thanks for sharing, Happy!

有乜好食, 吾好食, 都想同大家分享架!!
請大家多多指教呀!

作者: bluemoon 時間: 2009-3-4 21:47

Sorry, where is 七重天 now? same old place? Thanks.

作者: Happy 時間: 2009-3-4 21:49

但"大雞六" 另外一間餐廳 Flo (在Granville, Vancouver 夾67th Ave),
食物水準真係好差! 吾知"大雞六" 又幾時攪好佢呢?

作者: Happy 時間: 2009-3-4 21:51 標題: 回復 7# 的帖子

In Aberdeen...Yes..same old location.

作者: B仔 時間: 2009-3-5 08:52

之前我都有開過POST話好唔掂。而家好返啦？

作者: chunsh 時間: 2009-3-5 09:22

原帖由 Happy 於 2009-3-4 22:49 發表
但"大雞六" 另外一間餐廳 Flo (在Granville, Vancouver 夾67th Ave),
食物水準真係好差! 吾知"大雞六" 又幾時攪好佢呢?

er....大雞六??
the boss of Golden Osca and Golden Award?
u think those two restaurants are good? -_-|||

作者: 布小熊 時間: 2009-3-5 10:30 標題: 回復 11# 的帖子

That's exactly my question as well.....

作者: Happy 時間: 2009-3-5 22:10

原帖由 chunsh 於 2009-3-5 10:22 發表

er....大雞六??
the boss of Golden Osca and Golden Award?
u think those two restaurants are good? -_-|||

Um....佢攪Golden Oscar and Golden Award吾係好掂....
但Vancouver 41st Ave 的金海閣又真係好好生意架!

作者: Happy 時間: 2009-3-5 22:14

原帖由 B仔於 2009-3-5 09:52 發表
之前我都有開過POST話好唔掂。而家好返啦？

係呀! 我試過呀! 上次我去裏面坐滿人呀!

作者: peter236 時間: 2009-3-7 00:50

The cafe at Granville Street and 67th Ave is quite good when it first open, but I have not been there for awhile. The cafe in Aberdeen is getting much better now, so it is worth a try.

作者: sheep 時間: 2009-3-7 14:27

for Peter236
whatever is related to Aberdeen, is good.
Are you 瘋?

作者: ah_fu 時間: 2009-3-8 14:17

My experience with Seventh Heaven was not that great...

I haven't got back since

作者: sheep 時間: 2009-3-8 15:10

波士頓
加洲
金像奨
奥斯卡
七重天
重有邊间?

作者: somewhereintime 時間: 2009-3-8 15:21 標題: 回復 18# 的帖子

I used to hang out at Seven Heaven in HK a lot back in 70's because my relative owned the biz. it was so good even in HK standard.
I worked at Goucester Hotel, Maxim's Rhine Castle and Forum in HK so CCT in Vancouver is like joke to me, in term of food quality. I was told that the best HK style Cha Chan Tang are in Shanghai

[ 本帖最後由 somewhereintime 於 2009-3-8 16:25 編輯 ]

作者: sheep 時間: 2009-3-8 15:26

原帖由 somewhereintime 於 2009-3-8 16:21 發表
I used to hang out at Seven Heaven in HK a lot back in 70's because my relative owned the biz. it was so good even in HK standard.
I worked at Goucester Hotel, Maxim's Rhine Castle and Forum in H ...

JOKE 喎
你一定食得好開心嘞

作者: somewhereintime 時間: 2009-3-8 15:30

Yes I love joke, and congee. Too bad good jokes and jooks are hard to come by.
I've been known to eat a pot of jook by myself

作者: sheep 時間: 2009-3-8 15:34

不如講吓high heat同slow cook边樣好重好啦

作者: somewhereintime 時間: 2009-3-8 15:52

原帖由 sheep 於 2009-3-8 16:34 發表
不如講吓high heat同slow cook边樣好重好啦

I can talk, but it is going to be boring
Actually I'm now working with the Rational Self-Cooking-Centre System Combi-oven as Corporate Certified Chef & trainer.
You can prepare gourmet spareribs for 50 servings or 12 whole Angus Banquet ribs, or 24 Beijing Roast Duck over 12-24 hours period with no chef, no monitoring and simply a touch on the panel? HACCP Certified, no manual wash up afterward and no need for the installation of grease hood? The only problem is that it is not idiot-proof

作者: sheep 時間: 2009-3-8 15:59

咁係唔係要同你買个爐先?

作者: somewhereintime 時間: 2009-3-8 16:31

原帖由 sheep 於 2009-3-8 16:59 發表
咁係唔係要同你買个爐先?

No just plain talk, I do not do sales, you buy from restaurant suppliers while I work for the German mega
company. We do cooking live show at Wall Centre Hotel, Russell Food Equipment and Windermere Secondary School
every month. All major international hotel chains, convention centre, Walmart, Save-On Foods, Beard Papa,
Nando's Frame Broil Chicken use the system. Even the famous Roast Duck Restaurant in Beijing use that Baking-Roasting-Steaming all in one automated system. Say, I have the complete recipes datas for 7 restaurants programed and stored on my keychain flash drive, upload to any machine and you would get the identical food products, anywhere in the world, anytime.
You can surf the web for worldwide info
Also I'm the trainer of Thermomix cooking machine, now everyone from 3 years to 85 years old can cook gourmet meal anytime, I can do free cooking class for LYK members

作者: sheep 時間: 2009-3-8 16:39

Then organize it, count me in

作者: MAXIMUS 時間: 2009-3-8 16:53

原帖由 sheep 於 2009-3-8 17:39 發表
Then organize it, count me in

You can do it

作者: 布小熊 時間: 2009-3-8 17:01

well but can the system be installed in a regular house? a condo with limited space? Need speical wiring? Is the price range only fit for business use.. (e.g. over 10,000?)

作者: somewhereintime 時間: 2009-3-8 17:25

Which one you are talking about? the Rational is for commercial use , while the Thermomix is for domestic use, it is a 20 appliances in one- The Earls, Cactus Club, Milestone even the Canadian Culinary Team whose won 4 gold medals in Germany brought 2 along.
You can surf the net for more detail, but seeing is believing, I hardly endorse anything but this is an appliance that anyone would love to use and discover something new everyday.
The price tag is $1600 but it is rate 20 years lifespan for everyday use. For college student it is $1 a day

作者: 布小熊 時間: 2009-3-8 18:04

looks interesting... I totally don't expect the look... I thought it's a stove or big oven shape piece of appliance.

作者: somewhereintime 時間: 2009-3-8 18:30 標題: 回復 30# 的帖子

It is Thermimix  cooking machine I was talking about, the Rational  are commercial ones and I don't think you want it in your house.
Some restaurants buy the Thermomix  for  dessert department,  i.e. Tiramisu,
Zabaglione, Hollandaise, Bearnaise, Panna Cotta, Cream reduction, Beurre Blanc, gelato in 40 seconds; Mascarpone Cheese, Paneer,  Homemade yogurt, Creme fraiche,  some use it for  slurpee, Smoothies, Frappacino, they get their investment returned in a month.
I have developed over 1000 recipes with the machine  for simple home use.
From meat grinding, soup making, smoothies, Matcha Latte, Real Chai Latte,  Congee in 15 minutes,  Sesame Paste,  Steamed buns, DimSum,  Matcha Pot de Creme,  Creme Brulee, Pates, designer's  Organic Black Soy Milk ,  Cakes,  Foccacia, Taiwanese Bread, Artisan Bread, Pannettone,  Cream Puff,  Eclair , etc. all can be done in minutes or seconds and no error even for novice home  cook. Actually I taped an Easy Entertaining cooking session for  Omni TV aired 2 weeks ago, I had  done a complete 5 courses dinner  from bread to desserts for 6 people done in under 1 hour, using the machine and an oven.

[ 本帖最後由 somewhereintime 於 2009-3-8 19:33 編輯 ]

作者: Ultraman 時間: 2009-3-8 18:53

Anyways, is the food (and service, and price) now better or worse?

作者: rockypath 時間: 2009-3-10 00:34 標題: 回復 31# 的帖子

You become an salesman now? I heard you really hard sell the products in your leisure cooking classes at schoold board.

Trying to advertise here?

作者: peter236 時間: 2009-3-10 01:26

原帖由 Ultraman 於 2009-3-8 19:53 發表
Anyways, is the food (and service, and price) now better or worse?

It is getting better now, about the same as the previous Aberdeen cafe or the old Boston. I think it is worth a try.

作者: somewhereintime 時間: 2009-3-10 07:18 標題: 回復 33# 的帖子

Please
1.  I have stated that I'm the trainer for the 2 German companies ,  I created and developed thousands of recipes for the machine, while I  do corporate sales to restaurants,
2.  I did not start the thread, just answering queries, I promote Rational AG  Combi Oven which I do not sell, I urge everyone to consume Organic Matcha everyday which I have no affiliation with it.
1 out of 3 families in Germany, France and Spain have been using the machine since 1935;  there are over 20,000,000 contended  owners. It is the product that proves itself.
Again, I did not start the topic. If someone endorses  Mercedes, Audi and Prosche that he is driving, it is a crime? I bought 2 machines and use it everyday replacing most of my home appliances. I make Artisan bread and steamed buns almost everyday and my Organic All Butter Puff Pastry that is being used by many upscale restaurants in town.
and I'm making it  at my Parisian Showcase Patisserie class tonight.
I think I should retire.

作者: MAXIMUS 時間: 2009-3-10 08:48 標題: 回復 35# 的帖子

What da ?????

作者: katamari 時間: 2009-3-10 11:30

原帖由 MAXIMUS 於 2009-3-10 08:48 發表
What da ?????

見怪不怪，有人師父上身

somewhereintime其實你可以番去做你既野架喇，你響度長篇大論似乎浪費左你！

[ 本帖最後由 katamari 於 2009-3-10 11:32 編輯 ]

作者: MAXIMUS 時間: 2009-3-10 11:56

Let's go party

作者: somewhereintime 時間: 2009-3-10 12:02 標題: 回復 37# 的帖子

I spend 6-7 hours working on laptop everyday, it is part of my daily task. I would take 5 minutes off surfing the web every now and then. I'm semi retire so I can afford the time

作者: rainbow-davie 時間: 2009-3-10 12:10

I just went there today for lunch. hmm better than Boston now. but not as good as the Boston previously.

作者: somewhereintime 時間: 2009-3-10 12:29 標題: 回復 40# 的帖子

Just curious have any LYK been the original Seven Heaven, Boston Grill,
Gloucester Hotel, Maxim's Rhine Castle , Normandy, Gaddi's, Jimmy's Kitchen,
Cherikoff, Dateline, Gold Phoennix, Amigo, Tai Ping Koon in Hong Kong at all??
Talking about good eat

作者: MAXIMUS 時間: 2009-3-10 13:22

原帖由 somewhereintime 於 2009-3-10 13:29 發表
Just curious have any LYK been the original Seven Heaven, Boston Grill,
Gloucester Hotel, Maxim's Rhine Castle , Normandy, Gaddi's, Jimmy's Kitchen,
Cherikoff, Dateline, Gold Phoennix, Amigo, ...

OMG! That's where my parents used to hang out

作者: peter236 時間: 2009-3-10 15:00

原帖由 somewhereintime 於 2009-3-10 13:02 發表
I spend 6-7 hours working on laptop everyday, it is part of my daily task. I would take 5 minutes off surfing the web every now and then. I'm semi retire so I can afford the time

You must be very rich.

作者: somewhereintime 時間: 2009-3-10 15:10 標題: 回復 43# 的帖子

I said I spend  6-7 hours WORKING ON MY LAPTOPS  daily
I won't need to work if I were rich. Again , If I add up the hours I  have worked in my
life, it would exceed  the retirement age.  I used to work 100+ hours a week when I
first came to Canada in 1977, then I  got fed up with Revenue Canada  so I would not
work on pay cheque anymore. I have been self-employed for almost 30 years, running
8-10  unlimited companies at all time.  I do not have a mortgage,  and my son grown up,
I can afford to relax a little.  With my job as a corporate trainer, I would do training sessions
from Vancouver Island to  Missisauga, it is life.

作者: Ultraman 時間: 2009-3-10 15:45

原帖由 somewhereintime 於 2009-3-10 07:18 發表
Please
1. I have stated that I'm the trainer for the 2 German companies , I created and developed thousands of recipes for the machine, while I do corporate sales to restaurants,
2. I did not s ...

Maybe you're really very professional, yet your professionalism may only works among other professionals in the same field. None or most of us can't understand what you usually say. Too bad.

作者: rainbow-davie 時間: 2009-3-10 15:55

Toppy # 2?

let's talk about the restaurant..

作者: somewhereintime 時間: 2009-3-10 21:26 標題: 回復 45# 的帖子

Maybe you will understand more when you were older, I'm nit your generation

作者: rockypath 時間: 2009-3-10 22:19

原帖由 Ultraman 於 2009-3-10 16:45 發表

Maybe you're really very professional, yet your professionalism may only works among other professionals in the same field. None or most of us can't understand what you usually say. Too bad.

If you are professional, you would probably laugh at it.

作者: rockypath 時間: 2009-3-10 23:16

原帖由 somewhereintime 於 2009-3-8 17:31 發表

Even the famous Roast Duck Restaurant in Beijing use that Baking-Roasting-Steaming all in one automated system....

What a BS..... Have you ever been to Beijing and have you ever seen how they roast the Beijing Duck with your own eyes?

The Beijing Ducks were roasted with 明火 in a brick-built big oven. The ducks were roasted in the traditional way and it is one of the reasons it is famous and people line up for it.

作者: somewhereintime 時間: 2009-3-11 06:52

原帖由 rockypath 於 2009-3-11 00:16 發表

What a BS..... Have you ever been to Beijing and have you ever seen how they roast the Beijing Duck with your own eyes?

The Beijing Ducks were roasted with 明火 in a brick-built big oven. The duck ...

It is true for the past 50 years, same as the Yung Kee in Hong Kong. However, in order to make it affordable
and cost effective, and the mobility to be able to operate as high-end fast food chain, i.e. 1 restaurant in every city in China, it would be impossible to rely on highly skilled chefs and slow cooking process. When I was in Hong Kong, I used to roast goose in front of the restaurant, it took a skilled chef almost 2 hour to roast 2 goose(or one suckling pig) with careful attention. The Rational AG has a program developed in collaboration with that particular restaurant. Again, I'm replying to the thread, I am the trainer, not salesman, I don't even know the exact price of the machine. Yes, I've been to that restaurant in Beijing back in 2004, it was still cooking the duck in wood-burn oven and emits a lot of fume, very tasty. Don't you know that Yung Kee is the only restaurant in HK that still insists to roast their duck with charcoal, and they suffer high pressure for eco issue?
The only major steak house in U.S. except Ruth's Chris have switched to gas, when was the last time you have real "Char-Broiled steak" as listed on the menu. it is evolution and practical measure to keep oprx and labour cost in check. A restaurant must be able to survive financially before they can grow and expand, it is reality.

作者: rockypath 時間: 2009-3-11 12:39

原帖由 somewhereintime 於 2009-3-11 07:52 發表

It is true for the past 50 years, same as the Yung Kee in Hong Kong. However, in order to make it affordable
and cost effective, and the mobility to be able to operate as high-end fast food chain, i. ...

Don't continue to BS here. From what you said, I am 100% sure you have never been to that restaurant (or you have never been to Beijing).

Stop BSing that you were chef in this well known restaurant or that famous hotel in Hong Kong. You were just 18-20 when you left Hong Kong. You were probably just a kitchen helper or trainee cutting meat or veggies. Do you really believe that we are idiots and you can keep fooling us?

作者: somewhereintime 時間: 2009-3-11 14:20 標題: 回復 51# 的帖子

Back up the truck please mister.
When did I ever say I was the chef of any major hotel in HK?
I asked if anyone ever been there, just to compare the quality .
The Beijing restaurant group is coming to visit Vancouver in Summer, you can ask them.
You do not need to reply if someone is BS ing. I was the sous chef at Maxim Rhine Castle back in 1975, I said I used to hang out at 7 Heaven LKF because my relative owned the business. My mother's cousin owned the Mayflower Chinese Restaurant Group so I hang out in kitchen while my buddies playing marbles.
I guest you would not believe Mr. Yeung Koon Yat is my uncle and mentor too, he hired me
at the Gloucester Restaurant before he opened his own Forum restaurant. We had lunch at Sea Harbour restaurant last October he was doing charity function in Vancouver, in the presence of local media.
I started working at 14 YO, become chef and commanded 40 cooks at 19. I was hired as instructor for Professional Culinary Arts program at BCIT in 1981, it is history , I was not teenager when I came to Vancouver.
I have no intention to make you believe, just like you never believe that I'm the VP of Canadian Association of Foodservice Professionals www.cafpvancouver.com and I'm semi retire not working as salesman.

[ 本帖最後由 somewhereintime 於 2009-3-11 15:29 編輯 ]

作者: rockypath 時間: 2009-3-11 14:54

OMG... I am convinced you really believe we are idiots.

作者: rockypath 時間: 2009-3-11 15:02

One thing confirmed for sure -- you have never been to Beijing.

How do I know? You don't want to know.

[ 本帖最後由 rockypath 於 2009-3-11 16:03 編輯 ]

作者: Ultraman 時間: 2009-3-11 15:15

原帖由 somewhereintime 於 2009-3-10 21:26 發表
Maybe you will understand more when you were older, I'm nit your generation

Do age make a difference (but not the knowledge)? Too bad, neither my grandpa nor grandma understand too. I'll let their 100th big birthday passed and ask them again and see.

作者: peter236 時間: 2009-3-11 16:24

Hey guys, Ma sir is a Michelin star chef. His restaurants have 12 stars worldwide. How dare you argue with him?

作者: rockypath 時間: 2009-3-11 16:52

原帖由 peter236 於 2009-3-11 17:24 發表
Hey guys, Ma sir is a Michelin star chef. His restaurants have 12 stars worldwide. How dare you argue with him?

Yeah.. you are right. He is waiting for you to open one and hire him as a chef. Finally there is a place willing to hire him.

歡迎光臨溫哥華老友記討論區 (http://loyaukee.com/forum/)