They say that the way to a man’s heart is through his stomach. Terrible advice for would-be surgeons, but I can confirm that I do indeed love to eat. Indulge me as we embark on a food-themed speedlink for this month’s What’s Up Wednesdays. Let’s eat. Mangia, mangia! Itadakimasu!

Cynthia Sham from Eat Munch Love shares her thoughts on the Mr. Cool brand brown sugar pearl ice bars. Brown sugar bubble tea has become all the rage for some reason. I find it way too sweet, but I can see how the cascading drink makes for Insta-worthy captures. The ice cream bars capitalize on this trend, though it’s important to point out that Mr. Cool’s take is an “ice bar” and not “ice cream.” Cynthia says this version is firmer, but doesn’t have enough pearls.

Kirby from the accurately-named Eating With Kirby reviews the hojicha from the accurately-named Hojicha Co. You may already be familiar with Japanese matcha, a type of green tea. Hojicha is another type of Japanese green tea, except it has been roasted over charcoal, giving it more of an earthy, aromatic flavor. The preparation is more like typical loose leaf tea, though Kirby also got to try the hojicha powder as well, perfect for recipes like hojicha banana bread.

Regina from Vancouver Pigout checks out what it’s like to go out for hot pot under the new pandemic restrictions. For this, she visited Happy Lamb Hot Pot in Richmond’s Lansdowne Centre. It takes over the spot previously occupied by Little Sheep Mongolian Hot Pot. The space has been newly renovated, including some extra spaciousness to accommodate social distancing measures. They check everyone’s temperature and you place your orders directly from an iPad. As can be expected with hot pot, you’ve got your choice of soup base, sauces, meats and more. Looks delicious!

David Peng from Picky Diners took in some delayed Lobster Madness at Water St. Cafe in Gastown. They normally run this promotion in March, but you know what happened next. So, it was postponed and they eventually ran the special menu for about a week earlier this month. David tried the lobster pappardelle, the baked lobster and egg skillet, and the lobster benedict. I’m particularly digging that skillet and love the expanded outdoor patio.

Last and most certainly not least, Christopher Cheung and Joshua Berson from The Tyee report on how Gain Wah “keeps dishing out Chinatown classics.” Restaurants like this really represent the kind of Chinatown I grew up with. Things have certainly changed a lot over the years, and establishments like Gain Wah are a dying breed. They’re about quality food, good portions at an affordable price. But what’s going to happen when owner Andrew Leung and his wife retire? Can you still get a good plate of chow mein for $10?

Image credit: PigoutYVR