This plate of beautifully presented pulled pork benny is plate-licking good. Everything on this dish is delightful. The hash brown is the best I have ever had. It’s fresh out of the fryer. The crunchy exterior that is not too hard to cut my mouth. The interior is so soft that it almost melts in your mouth. It is also perfectly seasoned. I already said the hashbrowns are the best I’ve had, but this pulled pork benny is also the best I’ve had. Seriously, I took a bite and can not stop myself from eating it. The pulled pork, coleslaw, and hollandaise sauce are in perfect harmony. Using cornbread as the base is genius. The cornbread crumbles to the touch, not lingering like English muffins. This takes away the frustrating part of eating benny away for me. The bottom is brown with a slight crisp. The texture variation makes this more enjoyable. The two eggs on top are perfectly poached.
Just a sneak peak of what’s inside. Whenever there’s chicken, we can see a lump from the outside. Cheese has been fully melted. Chicken can be a bit dry. Moii Cafe has changed its serving plate from porcelain to composite wood. Although the wooden plate is flat, I think this is a good business decision. The hot crepe naturally sticks to the bottom. Their knife is not super sharp. I guess the porcelain plate and knife created too much squeaking sound. This shows the store manager paid attention to finer details in the store.
I’m happy to see Starbucks focus the new flavor hype on the few keywords, Canadaian, and Natural honeycomb. These are something Vancouverite are into. However, I did not…..