Originally Posted by Alawyer
Wonder if the bak kwah in YVR is any good?
The owner uses pork butt (shoulder). Canadian pork is very lean (pork can be served pink here, cooked to 160F while pork elsewhere needs to be cooked to 180F) so what this means is that the pork is very lean and relatively dry compared to the stuff you get in Asia. No big chunks of fat which some may prefer. Comes in normal or spicy (chili) pork, and beef (not sure if spicy is offered for beef), and pork floss. Think the price is C$15-18/lb.
The place is on Fraser and 26th (or 27th?) (NE corner) - this is at least the 2nd location as the previous one (Main & 10th) was taken out by a fire from an adjacent restaurant in 2001. The owner was born in Malaysian Borneo (not sure if it was Sabah or Sarawak) of Taiwanese parents IIRC. They take cash only.