Restaurant: Sawasdee Thai
Cuisine: Thai
Last visited: December 22, 2011
Location: Vancouver, BC (Riley Park/Little Mountain)
Address: 4250 Main Street
Bus: NB Main St FS E 28 Av
Price Range: $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: FMF Must Try!

Food: 2
Service: 2.5
Ambiance: 2.5
Overall: 2
Additional comments:

• Thai owned/operated
• Extensive menu
• Cheap lunch combos
• Family friendly
• Good for groups
• Accepts credit cards
• Mon-Fri. Lunch 11:30am-2:30pm
• Mon-Sun. Dinner 5pm-10pm

**Recommendations: n/a

I’m really not sure what happened to Sawasdee Thai. My Thai friends used to recommend this place to me years ago, and I finally tried it. It can’t be the same place they once knew. I’m not sure if it was because I went for lunch, or if chef was off duty (which neither qualify as excuses), or if the quality has just gone downhill, but as an award winning Thai restaurant in Vancouver, BC, I was a bit disappointed. It does get better than this, although Thai food in Vancouver isn’t necessarily something to brag about… it’s stronger than our options for Latin cuisine though!

I think I’m going to get a lot of hate for this because I know it’s a neighbourhood favourite and beloved Thai restaurant, but the quality of the dishes I tried were just not up to par and very average at the most. I won’t even compare it to authentic Thai food in Thailand, but even in the context of Vancouver, there is more authentic than this. Even just on Main Street I would say Bob Likes Thai Food is more authentic, although the menu is much smaller. I would rather have less dishes on a menu done really well anyways, but this is uncommon for any Asian restaurant.

The food isn’t inedible and I didn’t hate it, but it was catered for Western tastes. Even for Western tastes, it wasn’t that great though. The passion and care in the food just wasn’t there and the quality was sacrificed. I think I am just let down since I had high expectations going in. The chefs and staff are Thai, but I’m almost confident that this isn’t what they’re eating on breaks or serving their families.

On the table:

Larb - 2/6 (Okay)

• Choice of minced chicken, beef or pork seasoned with lime juice and chili $9.95
• This is one of my favourite Thai dishes that I always order, but it was only okay here. It’s best with pork.
  
• It is often overlooked since it’s under “salads”, but it’s basically a Thai lettuce wrap that is very traditional in Thailand.
  
• It was served on chopped romaine and it should be whole leaf romaine leaves.
  
• The pork was chunky and it should be very finely ground and almost crumbly, but not dry and chewy like it was.
  
• I tasted a hint of toasted rice and it was heavy on the lime juice, but I couldn’t taste the mint and the meat was just overcooked.
• It also has fish sauce and sugar so it’s a bit sweet and savoury, but the dish was rushed and the meat didn’t absorb the sauces.
  
• I asked for it hot, but the hot wasn’t very flavourful and the roasted chili flakes seemed stale. It was definitely hot, but only hot.
  
• A better larb is the one from Khunnai Chang Madame Elephant Thai Cuisine – see Lap Gai.
• Just for reference, this is an authentic Larb Moo from Tuk Tuk Thai Restaurant.
  

Gai Phad Bai Kra-Prao – 3/6 (Good)

• Stir fried chicken with onion and fresh basil leaves $8.75 (Lunch special price served with spring roll and satay)
• This was an off-menu request. It was the Gai Phad Bai Kra-Prao with added chilies and garlic and we asked for it hot.
• This was actually pretty good and the portion was good for the price too.
• It was basically a stir fry and a Chinese-Thai style dish. There is a lot of Chinese influence in Thai cuisine, so it doesn’t make it “non-authentic”.
• The chicken was moist and it was very aromatic with lots of basil leaves, garlic and onions.
• It was nice and saucy with a good balance of sweetness, tang from lime juice, and spice, but it was still flavourful and not just hot. If anything, it was more on the sweet side.
• If you like this, I will also recommend the Kra Pau Moo at Pink Elephant Thai. It might sound like an unexpected recommendation, but when I had it, it was great.

Green Curry – 2.5/6 (Okay-Good)

• Green curry with bamboo shoot in coconut milk and your choice of pork, chicken or beef $12.50
• This was from the regular menu and there were lots of ingredients which was nice.
  
• A Thai green curry typically comes with eggplant, but this one had green and red peppers and bamboo shoots.
  
• I found the curry sauce a bit watery, but I could taste the lemongrass although it was missing aromatics and more basil leaves would have helped.
  
• I liked the crunchy bamboo shoots and the chicken was tender, but the sauce just lacked the depth and texture of a quality homemade curry paste.
• It wasn’t bad though, but I prefer green Thai curries elsewhere.
  

Roast Duck Curry – 3/6 (Good)

• Red curry with roast duck, pineapple, tomato and bamboo shoot in coconut milk $12.50
• I recently had the Duck Curry at Bob Likes Thai Food down the street so it was still fresh in my head. I’ve had variations of duck curry before so it’s not a new dish for me, but I do like it.
  
• This duck curry actually had duck flavour infused into the curry sauce and the one from Bob Likes Thai Food didn’t really.
  
• The curry was so rich in duck flavour that I didn’t even have to eat a piece of duck to know that there was duck in it.
  
• This one also had fresh pineapples and some peeled red grapes which is common in South East styles of duck curry, but the one at Bob Likes Thai Food had fresh pineapples and lychee which is a bit more interesting. The lychees are canned though so I just prefer the grapes.
  
• The red curry sauce was a bit thin again and the sliced duck was quite dry, but I did like the generous amount of crunchy bamboo shoots and I found the ones at Bob Likes Thai Food too soft.
• The texture and flavour of the curry seemed like they only used coconut milk and it should be made with coconut milk and coconut cream. I had the same issue at Bob Likes Thai Food, but it was more obvious here.
  
• Again the sweetness, tang and spice was quite well balanced and there were a lot of ingredients which I appreciated.
  
• I actually liked the quality of some of the red curry based dishes better at Pink Elephant Thai and the one at Bob Likes Thai Food seemed a bit richer too.
• I liked the duck curry equally at Bob Likes Thai Food, but for different reasons.
  

Phad Thai - 1.5/6 (Poor-Okay)

• Stir fried rice noodles with tofu, prawn, egg, peanut, green onion and bean sprout $8.75 (Lunch special price served with spring roll and satay)
• Really? Ketchup? I haven’t been to a Thai restaurant serving ketchup Pad Thai in a long time. It’s almost the red flag for “non-authentic Thai food”.
  
• To be honest, I actually don’t think ketchup Pad Thai tastes bad, but if you’re claiming to be an authentic Thai restaurant, then I think it’s misleading to sell ketchup Pad Thai.
  
• The authentic Pad Thai uses tamarind sauce and not Ketchup. Ketchup is an American thing, but even as an Americanized Pad Thai this one wasn’t great.
  
• The noodles were overly sauced and almost wet and soggy and I saw no sign of peanuts.
  
• There was very little egg, 3 crunchy shrimps, and very little tofu.
  
• For an authentic Pad Thai, I would suggest the Pad Thai from Bob Likes Thai Food if you’re on Main Street craving Thai, but otherwise the one from Khunnai Chang Elephant Thai Cuisine in downtown Vancouver, BC is the one I prefer.
  

Sawasdee Fried Rice – 3/6 (Good)

• Thai Style fried rice with your choice of: crab meat and shrimp, chicken, beef or pork $8.75 (Lunch special price served with spring roll and satay)
• It was good fried rice, but not really authentic Thai style fried rice.
• The rice was actually quite wet and almost saucy, but it had good flavour and it was a bit sweet too.
• I ordered it with pork and the pieces were quite dry and there were a couple roughly chopped tomatoes in there too and there should be more.
• I hoped for more egg and bean sprouts and typically there should be some fresh chilies, but I think you just have to request them.
• Some cilantro, green onions and basil fried into the rice wouldn’t hurt either for more aromatics.

Thai Spring Roll – 1.5/6 (Poor-Okay)

• Deep fried spring roll stuffed with noodles and mushroom ($7.50 a la carte)
• Each lunch special came with a spring roll and it wasn’t great so I wouldn’t recommend ordering it a la carte.
• It was almost all vermicelli noodles and very little mushroom and the quality was not there.
• The good things were that it wasn’t dry or over greasy and the roll was still crispy.

Thai Satay - 2.5/6 (Okay-Good)

• Marinated in mixture of spices, broiled and served with peanut sauce. Pork or chicken. ($8.25 a la carte)
• Each lunch special came with a chicken satay stick and it was okay.
  
• It was a bit sweet in the marinade, decently charred and served with a creamy smooth peanut sauce.
  
• Malaysian satay sauce has peanuts in it, but authentic Thai satay sauce is smooth in texture, so that was legit.

Miku Restaurant – Aburi Salmon Oshi Sushi

2011 Follow Me Foodie Favourites & Yearblog

Happy New Year! Welcome to my Follow Me Foodie Favourites & Best of 2011! This is a recap and yearbook/yearblog of the BEST Follow Me Foodie (FMF) Food and FMF Foodie Moments in 2011.

I wrote a Follow Me Foodie Favourites & Best of 2010, so I decided to do another one this year. I don’t even know where to start. It’s been a crazy year, and I’m so grateful for everything that has happened with this blog. I’ve loved every minute of it (even the parts where it hurt to laugh because I was so full) and I’m so happy to have shared these delicious moments with you. Thank you for following me foodie and cheers to another year of gastronomic indulgence!

NOTE: IT’S NOT NECESSARILY “THE BEST“, BECAUSE FOOD IS PERSONAL AND I CAN ONLY DISCOVER SO MUCH IN A YEAR. THESE ARE JUST SOME WORTH MENTIONING IN MY BOOKS… OR BLOG? BLOG. IT’S MORE OF A 2011 RECAP/SUMMARY. ALL EXPERIENCES ARE FROM 2011 ONLY.

Top 20 BEST ASIAN/FUSION Restaurant Dishes & Food in Vancouver:

Suika – Beef Short Rib

Being in Vancouver, we’re spoiled by great Asian/Asian Fusion cuisine, so I decided to make it a separate category. Vancouver dominates and excels when it comes to Asian/Asian fusion cuisine.

Listed in no particular order. Based on the menu item, not the restaurant.

1. Suika – Beef Short Rib

2. Aki Japanese Restaurant – Black Cod (Sable Fish)

3. Pho Tam – House Special Pho

4. Wing Kee – Fresh Steamed Scallops with Vermicelli and Garlic

5. Dan Japanese – Tuna Chili Sashimi

6. Wang’s Beef Noodle House – Beef Brisket Noodle

7. Kirin Seafood Restaurant – Black Cod Braised with Squash and Roasted Pork Belly

8. Jade Seafood Restaurant – Steamed Mushroom Dumpling

9. Rainflower Restaurant – Pan Fried Tiger Prawns with Basil

10. Tokyo Joe’s Sushi Factory – Volcano Roll

11. Empire Chinese Cuisine – Alaskan King Crab Dinner – 4 ways

12. Red Star Seafood – Dungeness Crab with Wild Rice

13. Motomachi Shokudo – Bamboo-Charcoal Dark Miso Ramen

14. Tokachi Japanese – Tuna Gomaae

15. Empire Chinese Cuisine – Deep Fried Alaskan King Crab Knuckles

16. Ichiro Japanese – Dragon Roll

17. Delicious Cuisine – Deep Fried Shrimp with Salted Egg Yolk

18. Hapa Izakaya (Kistilano) – Salmon Shooter

19. Suhang Restaurant – Steamed Soup Buns with Pork Filling (XLB)

20. Jade Seafood Restaurant – Jade Smoked Grandpa Chicken

Honorary Mentions from 2010 list: Miku Restaurant – Aburi Salmon Oshi Sushi, Top Gun J & C Restaurant – Baked BBQ Pork Bun, Hakkaido Ramen Santouka – Toroniku Shio Ramen

See “Follow Me Foodie Best of 2010 Asian/Fusion Dishes” here.

See the full “Follow Me Foodie Best of 2011″ here.

Restaurant: Bob Likes Thai Food
Cuisine: Thai
Last visited: December 16, 2011
Location: Vancouver, BC (Riley Park/Little Mountain)
Address: 3755 Main St
Bus: NB Main St FS E 22 Av
Price Range: $10-20 ($10-12 mains)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: FMF Must Try!

Food: 3.5-4
Service: 2.5
Ambiance: 2.5
Overall: 3.5
Additional comments:

• Northern Thai owned/chefs
• Decently authentic Thai
• Limited menu
• A few Northern Thai dishes
• Offers mainly Southern Thai
• Neighbourhood favourite
• Accepts credit card
• Daily dinner until 9pm (?)
• Lunch 11:30am-2:30pm

**Recommendations: Miang Kham, Pad Thai

It received a lot of hype when it first opened (in 2010) and people raved about its authenticity. However now that things have settled down it seems to have blended in with the rest of the neighbourhood favourites on Main Street. I don’t have a previous experience to compare to, so I’m not sure if the quality has changed, but I think I was expecting a bit more. I found the food good, more authentic than I expected, but not really any better than any other good and decently authentic Thai restaurant in Metro Vancouver. Mind you, there are a very limited amount of them if any.

Bob Likes Thai Food. If I wasn’t a local, I would have assumed it was Thai food for Westerners judging by its name and the demographic of those dining inside. If it was called Chaiyaanuntchanipornsupaporn Likes Thai Food, I maybe more convinced… and I promise you “Chaniporn” and “Supaporn” are legit Thai names. And you thought the names of the Guess Who? characters were rough.

So who’s Bob anyway? And why is he making my Thai food? Sadly, there is no Bob, although I’m sure there is a Bob that does like Thai food. Some friends told me the background and the owners are actually Thai and from Northern Thailand, but what they offer here is Southern Thai cuisine. Since most of what we have come to love in Vancouver is Southern Thai cuisine (typically it’s the only thing available), the owners fear making Northern Thai food because it’s less familiar to the Vancouver food scene and perhaps harder to accept. Well that just makes me want to do this ‘siknfalskndf;iahg;dfabg. Personally, I’d love to see more Northern Thai dishes. Do what you do best and show us something new! Nobody knew what dim sum and izakaya were and now sushi is like Vancouver’s national food. Wishful thinking…

Generally, the food was good on an enjoyment scale. I won’t even talk about “authenticity” too much because we’re not in Thailand and the ingredients for authentic Thai food is limited anyways. It was certainly more authentic than expected and one of the more authentic Thai places in the context of Vancouver. The portions were on the smaller side, but the prices were fair for the area. I found it better than Sawasdee Thai (also on Main Street), but it has a much smaller menu. Regardless I’d still come here first if I was on Main Street craving Thai.

On the table:

**Miang Kham (6 Bites) – 5/6 (Excellent)

• A traditional snack from Thailand and Laos, originating in Northern Thailand. The name can be interpreted as meaning “eating many things in one bite”. Piper sarmentosum or chaphiu leaves, roasted grated coconut, lime, shallot, peanut, ginger and fresh chili (optional) with a tamarind palm sugar sauce. $6
• Nice! A Northern Thai dish! Since the owner is Northern Thai and this was almost the only Northern Thai dish, I had to order it.
• It was my first time trying Miang Kham. It was pretty much a Northern Thai style mini lettuce wrap.
• In the context of what it is, I loved it! But I’m not sure how it compares to other Miang Kham since I have nothing to compare to.
• The piper sarmentosum or chaphiu leaves had a plasticky texture and they tasted almost like broccoli with a sweetness in the beginning and then an herby bitter aftertaste. It’s not that bitter though and very bearable; it’s only noticeable if you eat it alone.
• It was served room temperature and in a single bite it was a crazy tour of Thailand on your palate.
• It was incredibly aromatic with lots of flavours and textures.

• It was herby at first and then I tasted mainly dried shredded crumbly coconut, a bit of minced shallots, one single cube of skinless fresh ginger, a mini lime segment with the rind, a couple toasted whole peanuts, and a sweet, savoury, tangy and mildly spicy tamarind palm sugar sauce.
• It was almost like a salad and authentically it should also have small dried shrimp which I would have loved for that extra savoury and pungent flavour, but this was still excellent.
• The flavours were really fresh and it was crispy, crunchy and juicy and the burst of bright citrus lime juice and bite of spicy ginger somehow neutralized each other.
• You would think eating a chunk of ginger and lime rind would be really strong and overbearing, but they worked in perfect harmony especially with the sweet coconut and nutty peanuts toning it down.
• I’m sure it would have been even better had that coconut been freshly grated and toasted.
• I loved all the ingredients in it separately, but would have never thought of putting it together like this. It worked wonderfully!

Laab Moo – 3/6 (Good)

• I-San Style minced pork salad with roasted rice, mint, fish sauce, and lime juice $10
• Laab Moo, Larb Moo or Larb Gai (chicken version) is one of my must order dishes when I go for Thai food and it’s often overlooked, but it is an authentic Thai favourite.
• Usually it’s a 6/6 thing for me, but it wasn’t my favourite here.
• It’s usually found under “salads”, but it’s not really what one would think of as a traditional salad.
•  There’s more meat than veggies and it’s almost another version of a lettuce wrap. It’s best made with pork.
• I’ve never tried an I-San style laab moo, but the raw crunchy green beans and raw cucumbers really caught me off guard because I’ve only ever had it served with romaine leaves.
• I thought the green beans and cucumbers were a Western interpretation, but it could be the I-San style I’m not familiar with.
• The laab moo was pretty good and well flavoured being spicier than I expected.
• It had quite the kick to it with dried chili flakes and it was the perfect amount of medium hot spicy for me. It’s not burn-your-tongue-off Thai spicy either.
• The pork was all ground and crumbly (but usually the chunks are even smaller than this) and was mixed with lots of nutty toasted rice and Thai herbs like basil and mint.
• I couldn’t taste the mint, but it was aromatic especially with the toasted rice which I could really taste.
• It was savoury from fish sauce, sweet from some sugar, tangy from the lime juice, spicy from the chili, nutty from the rice, and carried great flavour.
• The pork itself was slightly on the dry side, and the pork is usually more minced up than how it was served here.
• In case you’re curious, here is an authentic larb from Hong Kong and my favourite thus far – see Tuk Tuk Thai Restaurant.

Roasted Duck Red Curry – 3/6 (Good)

• Coconut milk-based red curry with roasted duck, basil, lychee, tomato, pineapple and bamboo shoot $13.50
• If the duck hadn’t been dry and there were more pieces I would say it’s a 4.5/6.
• This sounded like the most different curry on the menu. I’ve had versions of it before at Malaysian, Chinese, and some Thai places, but it’s a rare find.
• This was a really rich and hearty curry and the sauce reminded me of Penang Curry meets a red curry because it was sweeter than a typical red curry.
• The curry is on the sweeter side, but I did really enjoy it and it was creamy, but not that thick in texture.
• There was no duck flavour in the sauce, unlike the one from Sawasdee Thai too.
• The texture and flavour seemed like they only used coconut milk and little/no coconut cream, but I find this style of curry with the duck is better with more cream.
• There wasn’t a heavy lemongrass flavour. It had a nice acidic cherry tomato base and lime juice, and it was also spicier than I expected with a flavourful aroma of Thai basil.
• It was definitely a sweet and savoury curry and the addition of fresh chunks of ripe pineapple and plump canned sweet lychee just made it sweeter.
• I liked the pineapple much more than the lychee, just because canned lychee never really does it for me, but it’s an understandable substitution for the real thing since we are in Vancouver.
• Duck and fruit go very well together though and I did like it.
• If you like sweet and sour pork with pineapples, you’ll appreciate this.
• There wasn’t that much duck, but a whole lot of sauce and bamboo shoots, which I found were on the soft side.
• The duck pieces were all slices and it wasn’t overly fatty, but the skin was thin and slightly chewy.
• Half the duck I had was pretty dry and half was okay. If the duck was good, it would be 4.5/6.
• I could have used the addition of one more vegetable too like peppers or eggplant, which can be and has been used for this dish before.
• I also tried the Duck Curry at Sawasdee Thai restaurant a couple blocks away and I liked them almost the same, but for different reasons.

Pad Thai – 4/6 (Very good)

• A Thai classic of fried rice noodles with prawns, tofu, peanuts, egg and bean sprouts $12
• No sign of ketchup is a good sign of authenticity, but using tamarind sauce is not the only thing that makes a pad Thai “authentic”.
• It needs to have all the components and this one did, but I just wished the ingredients were executed in more abundance or bigger pieces.
• The noodles weren’t wet or overcooked or too greasy, so I was liking that.
• It was well balanced with sweet, tangy, savoury and spicy flavours without being too much of anything.
• It was well coated with the tangy tamarind sauce and I could always use more toasted peanuts, but the amount given was okay.
• There were maybe 6 shrimps which were crunchy and not overcooked.
• The tofu was cut up really small and he used a marinated smoky firm tofu which I like, but the pieces should be bigger.
• There wasn’t much egg, but a good amount of fresh bean sprouts and chives, and it was a good Pad Thai, but I prefer the one at Khunnai Chang Madame Elephant Cuisine in downtown, Vancouver better.

Jasmine Rice 

• $1.50
• The rice was moist and fine, but I was surprised they didn’t offer coconut rice.

Restaurant: Charm Modern Thai
Cuisine: Thai/Fusion/Seafood
Last visited: August 17, 2011
Location: Vancouver, BC (Yaletown/Downtown)
Address: 1269 Hamilton St
Price Range: $20-30, $30-50

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 3 (2.5 for appies, 3.5-4 for mains)
Service: n/a
Ambiance: 4
Overall: 3
Additional comments:

• Thai House Group restaurant
• Thai chefs
• Restaurant/Bar area
• Fusion Thai cuisine
• Some traditional Thai cuisine
• Modern presentation/techniques
• Meat/seafood
• Trendy/posh atmosphere
• Only place in Yaletown with soup noodle bowls
• Full bar
• Thai inspired cocktails
• Daily Happy Hour 3-5pm
• Lunch/Dinner Menu
• Sunday – Thursday: 11:30am – 10pm
• Friday – Saturday: 11:30am – 12:00am

**Recommendations: Rock Pepper with Garlic Chicken Wings or Prawns, Tiger Prawn Satay, Pineapple Braised Short Ribs, Panang Curry with Beef, Goong Kaeng Kari (Curried Prawns), and Homemade Thai Tea Ice Cream

It was a return to the scene of a crime. No, I’m kidding. There was no crime, but what I’m referring to was my post I wrote for Charm Modern Thai earlier this year. I guess it might have been considered a cut throat post as I blogged about why I wasn’t charmed by Charm, and why I don’t really participate in Dine Out Vancouver either. It was a bit controversial, but it went up and stayed up – see here.

So you can imagine my surprise when I was invited to another media dinner at Charm Modern Thai. What? Really?! You’re going to reinvite the foodie that might potentially give you a damaging post? A ballsy move made by a restaurant with confidence that works to try and improve their menu. I like!

On this occasion it was a pre-celebration of Charm’s third year anniversary as well as the introduction to their relatively new chef Samnan Kamonroek. So almost the same menu, but with a new chef. Well hey that makes a difference! Give two people the same recipe and the final dish will come out tasting different. I mean why else can there be inconsistencies in chain restaurants? Anyways I was looking forward to my revisit and hoping to try different dishes from last time.

The “modern Thai food” concept is something I’ve accepted. It’s unfair to compare it to traditional Thai food so I’m throwing that out the door, just like I did last time. The only way to look at it is from a “does it taste good” and “was it worth it” perspective. So that’s the angle I’m going to come from.

On the other hand, I’m still confused by the direction of the menu. Half the dishes actually seem quite modern, and then the other half are quite traditional and things I could easily get for cheaper and possibly better at an authentic Thai restaurant. I can’t help but to compare those dishes with authentic ones of its kind. The more authentic dishes here just seemed to be a bit mild and catered to a Western palate, which isn’t very surprising considering the clientele and overall concept.

My experience with the food this time was better than my first, and perhaps it was because it wasn’t featuring their price fixe menu and I got to try a lot more things. That being said, it also means the dishes are hit and miss, and you have to be selective with your ordering. I usually enjoy appetizers more than mains, and in this case it was the complete opposite and my dinner got progressively better with almost every dish.

The previous Executive Chef at Charm actually moved to their new restaurant Pink Elephant Thai, which offers “thai-za-kaya” style items. It’s not really comparable since Pink Elephant Thai is supposed to be more traditional, but I still enjoyed it better than Charm Modern Thai overall. Part of me thought it would be the same stuff under a different name, but it’s not. The food and sauces are executed differently, but I did find the hit and miss dishes to be a theme at both restaurants. However order the “right things” and it’s actually quite a pleasant experience, and you won’t find either of these posh atmospheres for Thai cuisine anywhere else in Vancouver at the moment.

On the table:

Appetizer Sampler

• This sampler is not available on the regular menu, but I think it should be.
• This platter featured a selection of their signature appetizers: Larb Gai, Fish Cake, Duck Stick, Tom Kha Lobster Bisque, and Tiger Prawn Satay.
• Since everything was one bite, it was all pretty good. However the stand out and what I would order a la carte would be for sure the Tiger Prawn Satay.
• There is an appetizer platter for 4 on the regular menu with Thai Spring Rolls, Crispy Prawn Wonton, Duck Sticks, Chicken Satay and Rock Pepper with Garlic Prawns for $28.

Larb Organic Gai – 2.5/6

• Minced organic chicken mixed with fresh Thai herbs, spices, chilies and fish sauce ($10 a la carte)
• I usually love this dish and it’s one of my favourite Thai dishes and must order items, but I wasn’t keen on it here.
• I prefer it with minced pork, but that’s harder to find in Vancouver, BC.
• It’s a minced chicken salad with a burst of lime juice flavour and fresh basil leaves.
• It was bright and zesty, slightly sweet and tangy, but I found the chicken a bit dry and crumbly and not as marinated with fish sauce and spice compared to more authentic versions. Some places can make even white meat chicken juicy and tender.
• It wasn’t bland, but for larb gai it is considered a milder version.
• I would have liked it spicier as well and there seemed to be an absence of chili powder, but I think you can customize the spice level upon order.
• There was a crunch of red onions and a hint of toasted rice for some nuttiness, but I could have used more of the toasted rice.
• This was only a sample, so the whole dish may be different.
• In case you’re curious, here is an authentic larb from Hong Kong and my favourite thus far – see Tuk Tuk Thai Restaurant.

Fish Cakes - 2.5/6

• This was available as an appetizer on their fresh sheet menu for $5. I’m not sure about the portion size.
• I like fish cakes, but I didn’t find anything particularly special about these ones.
• It’s an Asian style fish cake, so the fish will never be flaky and obvious in fish texture, instead the fish meat will be pureed into a paste, mixed with other ingredients, shaped into a patty and pan fried.
• These ones seemed deep fried, but they weren’t crispy, however the inside was tender and very juicy.
• It was very aromatic with a strong hint of galangal (which is a fragrant type of ginger used in Thai cooking) and some Thai herbs.
• It wasn’t spicy, but I could have used some red curry paste in the fish cake marinade for more intense flavour.
• It was served with crunchy diced sweet cucumbers marinated in a sweet and orange tasting Thai chili sauce, which was a nice refreshing accompaniment.

Duck Sticks – 3.5/6

• Fried duck confit spring rolls served with a wok roasted chili sauce. $9 a la carte and comes with 4 sticks.
• This is probably the house favourite appetizer.
• It’s a crispy thin cigar shaped spring roll stuffed with lots of duck, but last time I had them they had more pickled slaw (see here), so it may be a bit inconsistent. The last time was from the Dine Out menu, so that may explain it.
• The duck pieces are actually very fatty slices of roasted duck with the skin. The skin is quite chewy and thick, but in the context of the crispy roll you can’t tell and it did give it a lot of duck flavour.
• The duck meat is savoury, but not juicy for being confit.
• It’s not saucy or particularly marinated in anything heavy, so the roasted chili sauce which tasted like a sweet and tangy sweet Thai chili vinaigrette was a good match.

Tom Kha Lobster Bisque - 2/6

• Our delightful signature lobster bisque, lemongrass, coconut cream and a gentle kick of spices. A la carte $8.
• I have a feeling this is better a la carte. I’ve tried this on a few occasions and I feel like I’ve enjoyed it more before.
• It was quite acidic from the tomato, but I could taste the lobster crustaceans infused into the soup.
• It was quite creamy, but not thick or rich for a bisque and it wasn’t sweet from the coconut either. Maybe it just needed to reduce more.
• There was a piece of tender and crunchy lobster and I could taste the tang of lime and tomato as much as I could the seafood, and I would have preferred it less sour.
• The lemongrass wasn’t that apparent and I think it just needed to be thicker and more balanced with sweetness and perhaps a drizzle of lobster infused olive oil.

**Tiger Prawn Satay- 5/6

• Lemongrass marinated prawn satay sticks served with cucumber, red onion chutney and Thai peanut sauce. A la carte $10 and also available in chicken for $10.
• This has always been one of my favourites here. It had the most flavour and heat out of everything on the platter.
• I know it’s not Ocean Wise, but they’re still delicious.
• It’s a crunchy and tender prawn well marinated with lemongrass and curry and its natural flavour was still apparent.
• Since it was grilled there was an added smokiness and crispness from the charring, but the meat was juicy.
• The sauce was amazing and it’s more of a Malaysian style peanut sauce than an authentic Thai peanut sauce.
• The Thai peanut dipping sauce is a creamy, sweet, tangy, nutty, and spicy dip with minced garlic, ginger and crunchy peanuts with soy sauce, fish sauce and some added coconut milk. It’s not overly spicy, but very peanutty and well balanced.
• They were served with mini toasted garlic bread that were very buttery and garlicky, and that was a fusion aspect that I liked.
• That dip shouldn’t go to waste, and the bread was a better squeegee than my fingers.

Thai Soup Noodles – 2/6

• $7
• I just know they can do better than this. This is a new item and it’s only available at lunch.
• So far Charm is the only place offering soup noodles in Yaletown, besides Japanese udon.
• This tasted very Chinese to me and besides a few Thai chili peppers I didn’t know where the Thai aspect came in.
• I was hoping for a coconut Thai curry soup broth of some kind, or even a lemongrass broth, but it tasted like chicken or vegetable broth with a dominant Chinese soy sauce flavour. It wasn’t overly salty, but it just tasted like soy sauce soup.
• I found it a bit oily, and the noodles were a bit soft, but there was a decent amount of ingredients including basic fish balls, deep fried tofu, some minced chicken, bean sprouts, cilantro, green onions and Thai chili peppers.
• The chicken was just plain minced chicken like the one in the chicken larb salad, and I wish it was seasoned with Thai flavours if the soup wasn’t going to be.
• It was almost Vietnamese pho meets Chinese rice noodles, but I’d rather have either of those first because this one just fell short and seemed very “make at home”.
• For $7 it’s a rather affordable lunch in Yaletown, but I have more faith in the soup noodle bowls being offered at sister restaurant Pink Elephant Thai, which I think could be more Thai in style and flavour.

Pad Thai – 3.5/6

• Pad Thai prepared the traditional Thai way with fresh tamarind juice. With chicken or prawn $13
• The Pad Thai was actually pretty good and authentic and I did like it better than the Pad Thai at Pink Elephant Thai.
• The carrots were a modern twist, but I did like the additional crunch and colour of them.
• It was well sauced with savoury and tangy tamarind, but it lacked spice again and I’d request it with more chili because it wasn’t spicy at all.
• The noodles were soft, but not overcooked and there was a decent amount of tofu, but I could have used more peanuts and scrambled eggs.
• This is good, but it’s not particularly something you have to order here.
• Personally I prefer the Pad Thai at Khunnai Chang Madame Elephant Thai Cuisine more.

Pan Fried Garlic Fish – 3.5/6

• Pan fried basa fish in a light garlic sauce $15
• This is a new menu item and it reminded me of Chinese food. It was actually quite home style Cantonese in flavours.
• Thai food does have a lot of Chinese influence, but this one just seemed very Chinese, but less intense and savoury with the sauce.
• This was very good, but it’s not something I would order here because I prefer the Chinese version and it doesn’t seem unique to the restaurant.
• It wasn’t crispy and the fillets were boneless and skinless and coated with a simple flour batter, which wasn’t too thick.
• It was garlicky and peppery with freshly cracked black pepper and a light soy sauce, and the fish was moist and tender, but not really anything I haven’t tried before since I’m familiar with this type of dish, flavour and cuisine.

Green Peppercorn & Yellow Thai Curry with Beef - 4/6

• Around $13-14
• This seemed like a modern interpretation of Thai yellow curry and it was much lighter than authentic versions.
• It wasn’t as rich with coconut milk and it was a thinner broth like sauce rather than a heavier creamy one.
• It tasted like a basic yellow curry, but it was very herby, aromatic and bright with the strong flavour of fresh Kaffir lime leaves.
• It wasn’t as sweet as Thai curries can be since there was little or even no coconut milk and I did miss the texture of freshly pureed curry paste and this one seemed a bit pre-made.
• It wasn’t spicy again despite the many strands of green peppercorns, which alone taste milder than black peppercorns and perhaps a bit bitter with a mild heat.
• The beef was very tender and well marinated and that part was well enjoyed.
• It was full of crisp green beans and crunchy sweet bell peppers, but overall it was similar to a stir-fry, but more aromatic, less greasy, and more tangy with lime.

Green Tea Chicken – 2.5/6

• Pan seared green tea and lemongrass marinated organic chicken breast with orange and ginger glaze served with sauteed vegetables $19
• This is very catered to Western tastes and I’ve had it once before, but still feel the same way about it.
• It sounds more exciting than it actually is.
• I wouldn’t have guessed it was made with green tea without reading the description.
• It tastes just like honey orange chicken coated with a mixture of plum sauce and very sweet Thai chili sauce.
• It’s not very gingery and it’s not spicy at all, but a bit sweet for me.
• I really think the base of the sauce is the same as the roasted chili plum sauce from the Duck Sticks appetizer.
• The green tea and lemongrass marinade was more like a breaded paste than a crust and I’m not sure if it was intended to be this way, but I would have liked a crust.
• The pool of syrupy sauce just made the texture more soggy and paste-like.
• The chicken was moist and juicy though and I liked that!
• Overall the dish seemed like a fusion of American Chinese-Thai rather than Japanese-Thai, and I’m not sure what they were going for.
• The flavours were familiar and I can see why Western palates like it, which seems to be the case here since it is one of the popular favourites and they tend to love it.

**Pineapple Braised Short Ribs - 5.5/6

• Pineapple braised red curry short ribs topped with pineapple chunks $17
• This was one of my favourites of the night.
• It’s a sweet and savoury house specialty and I would order this and recommend it.
• The beef was cut up in pieces off the bone, but it could have been under our sharing circumstances it was served this way.
• The bone was served, but I prefer it with the meat fully attached. It makes for better flavour when it’s cooked on the bone.
• The pieces of short rib were buttery and perfectly marbleized. It just melted in my mouth and it was incredibly juicy and tender and required very little chewing.
• The sauce was a smooth pineapple infused red curry but it wasn’t too fruity or sweet with pineapple. It was less rich than a Panang curry.
• The pineapple chunks were fresh and juicy and it was overall a delicious fusion dish I could fully appreciate and embrace.
• It would be nice to have the fresh basil leaves more incorporated into the dish and fried with the curry paste though.

**Panang Curry – 5/6

• Choice of beef, chicken or tofu $15 Substitute for prawns +$3
• We had it with beef, which I highly recommend because they use beef brisket.
• I find the Panang curry the best here and it’s their curry sauce that seems to have the most texture and flavour. It tastes the most “made from scratch”.
• It was even better than last time and I feel like they improved the recipe, unless the vegetarian version is just different – see here.
• Panang curries are on the sweeter side of Thai curries, and it’s usually richer and thicker too because it’s dry fried and made with coconut cream instead of just the milk.
• In a way it was similar to the red curry from the Pineapple Braised Short Ribs, but it was richer, sweeter and more pungent from shrimp paste.
• There was also more acidity from tomato, and overall it’s just much more flavourful than a red Thai curry sauce. They are different and not comparable though, but I like this one better.

• The beef wasn’t as tender as the short rib from the red curry though, and that was the only oops.
• This was brisket and not short rib, so it’s understandably not as tender, but at the same time it was slightly dry and could have been juicier.
• The cut was a bit lean, so that could attribute to the slight dryness, but there was enough curry sauce to mask it and it didn’t bother me that much because the sauce is excellent.
• The quality of this Panang curry paste and sauce, in particular, is more comparable to the ones being served at Pink Thai Elephant, which were pretty solid.
• If I can recall correctly the Panang curry sauce could be even slightly better in the Keang Panang Pla at Pink Elephant Thai, but overall I liked this one better.
• If you like this, I also strongly recommend the Coconut Curry with braised oxtail and pumpkin from Pink Elephant Thai.

**Goong Kaeng Kari – 5/6

• Curried Tiger prawns simmer in Thai yellow curry with seasonal vegetables $14
• It was my first time trying this dish and I would for sure order it again. I also love scrambled eggs and this one used a lot of them.
• It was 4 jumbo Tiger prawns and it seemed a bit pricey, but they were excellent.

• The prawns were tender, crunchy and juicy and they were smothered with a chunky dry fried yellow curry sauce with scrambled eggs, minced garlic and ginger, carrots, sweet onions and bell peppers.
• It almost tasted like a fusion of Thai curry and Hong Kong style Chinese curries similar to the ones featuring curry fish balls, which I really enjoy.
• It was a savoury bold and spicy sauce and it was less aromatic than the beef curry dishes above, but still as strong if not even stronger in flavours.
• It was super creamy and reduced with lots of coconut milk and tender veggies.
• The chunkiness of the sauce with sweet caramelized vegetables and silky scrambled eggs made it a meal in itself. On top of rice it was perfect!
• There was a nice spice from the chili flakes too and it was the only dish that seemed obviously spicy.

Steamed Jasmine Rice with coconut Milk

• $2.50
• I have to give a shout out to their coconut milk rice which is one of the better ones I’ve had.
• At times it was a bit wet, but they drizzled it with coconut milk and I could actually see and taste it.
• I just wish there was more because the bottom didn’t really taste like coconut milk and it was a bit uneven.

**Homemade Thai Tea Ice Cream – 6/6

• $4
• I’ve displayed by affection for this dessert when I first tried it here.
• Not only do I love ice cream in general, but I’m incredibly enthusiastic about any tea flavoured ice creams including lavender, Earl Gray and Matcha. Rose is not bad, but at times it can be overwhelming.
• I look forward to this part.
• It was ultra creamy, smooth and rich, and sweetened with condensed milk. It’s not as sweet as caramel and not bitter either.
• It tasted literally like authentic pulled Thai tea and it almost seemed malted this time around.
• It was just as tres excellent as the Vietnamese coffee gelato from Bao Bei Chinese Brasserie.
• Between me and my sister we went through 4 scoops… which is really nothing… but after all that food, I impressed myself.

Restaurant: Pink Elephant Thai
Cuisine: Thai/”IzaTHAIya”
Last visited: May 31, 2011
Location: Vancouver, BC (Robson/West End/Downtown)
Address: 1152 Alberni Street
Price Range: $20-30+ (Large plates $12-16)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 3.5-4
Service: n/a
Ambiance: 4 (if you like Pink)
Overall: 3.5
Additional comments:

• Thai House Group restaurant
• Authentic Thai
• Thai chefs/staff
• Modern presentation/techniques
• Some exotic meats
• Meat/seafood
• Trendy/posh/fun atmosphere
• Small plates/tapas style
• Good for game (TV’s)
• Full bar
• Thai inspired cocktails
• Happy Hour 3-5pm ($6 noodle soups)
• Lunch/Dinner
• Sunday – Thursday: 11:30am – 10pm
• Friday – Saturday: 11:30am – 12:00am

**Recommendations: Kra Pau Moo (Pork Cheek), Coconut Curry (Braised Oxtail), Braised Pork Hock, and Pla (Salmon). I really like the Panang curry sauce here too. I’m not sure if you’ll see the value, but the ostrich lettuce wraps are good and I’d top them with cashews.

Na na na na na na na na na na na na [x2]… I got a brand new attitude and I’m gonna wear it tonight, I [don't] wanna get in trouble, I [don't] wanna start a fight… so, so what?! Actually I don’t really have a brand new attitude, but I did really wear pink this night! And I actually don’t wanna get in trouble or start a fight, and just in case you’re keeping track, there’s no animosity after my slightly controversial post on sister restaurant Charm Modern Thai (see here). The owner is actually a friend of mine, but nonetheless honesty is the best policy and we both agree on that.

Pink Elephant Thai is the newest restaurant from The Thai House Group and I was invited here for dinner. The concept is based on “IzaTHAIya” (owner Desmond’s word) so it’s the Thai take on the popular Japanese Izakaya. It’s a tapas style menu with some small and large plates suitable for group dining. The atmosphere reminded me of a brighter Thai version of Hapa Izakaya or Glowbal Group’s Society restaurant. It’s a little less of a Pink “Pink” and a little more of a Britney Spears “Pink”, and I was hoping it would be more than a place to be seen, but also a place for some great food and drinks.

I mentioned my biases regarding “modern” Thai food in my post on Charm Modern Thai, and I was a little impartial to the introduction of Pink Elephant Thai. I didn’t want it to be the same thing under a different name. On the other hand it’s meant to be a completely different concept than Charm, and it actually kind of was.

Pink Elephant Thai is not really that modern. The flavours and ingredients are supposed to be authentic Thai and some dishes you would probably see in a fine dining restaurant in Thailand. The dishes actually touch upon different regions of Thailand and I found some Chinese style dishes too since the cuisines do share some similar flavours. The presentation, techniques and ambiance are the modern part and it manages to be playful while respecting Thai flavours and techniques.

The food was good for the most part, and it’s more affordable than Charm Modern Thai, but it’s not “cheap” either. Some of the dishes were very adventurous, new and exciting, while others I couldn’t help but to think I could get it better for less somewhere else. Sure I’m willing to pay for a bit of the ambiance, which I actually did like (but I also just like pink… I know “surprise, surprise”).

Overall I was more impressed by the mains than the tapas, which rarely happens for me; but the meats are executed incredibly well and the (large plate) portions were quite generous and certainly shareable. There are hits and the misses, but I did enjoy most of it, considering I wasn’t really expecting to. It’s rather authentic Thai food with modern presentation in a playful, posh and pink atmosphere.

Photos courtesy of Sherman.

On the table:

Spicy Butterfly Butter Jumbo Tiger Prawn – 3.5/6

• With butter, swirled egg, curry leaves and peppercorn $6 (Photo shows sample, usually comes with 2 prawns)
• It’s good, but not sure if it’s $6 good.
• This was a very aromatic dish, and it didn’t seem that spicy, but it gradually builds and then it lingers. It was actually quite spicy.
• The prawn was quite meaty, tender and juicy, but it wasn’t a BC Spot Prawn (which is in season).
• It was well seasoned with salt and lightly battered and fried so that the shells were edible. It wasn’t very crunchy, but it was crispy.
• There was some lemongrass marinade and deep fried lemongrass and Thai basil leaves served with it, which just added to the aromatics and flavours.
• There were lots of flavours and textures going on, but the Thai spices did play the dominant role.
• I loved the toasted cashew nuts it was served with and then there were also these yellow strands of what was deep fried egg yolk.
• The deep fried egg yolk almost tastes like jerky and the flavour is just egg yolk, but it’s very faint and you might not have guessed it unless you paid attention to it.
• The yellow strands are actually not that crispy but they add a feathery dry texture and then it becomes quite chewy like jerky.
• There’s also a strand of deep fried pink peppercorns (which turned green) and I ate the whole strand without second guessing. It’s aromatic and not that spicy and it has a slight bitterness in the aftertaste. The heat catches up though.
• It reminded me exactly of this Malaysian dish I had at Tamarind Hill in Malaysia – see here.
• I actually prefer the Rock Pepper with Garlic Prawns from Charm Modern Thai better, but they are different.

Crispy Tofu - 3/6

• Deep fried soft tofu $5
• It was pretty much well seasoned Agedashi Tofu.
• The corn flour (?) batter was very light and thin and it was well seasoned with salt.
• The tofu was crispy on the outside and then soft, smooth and silky inside so there was a nice play on textures.
• In the end it was quite a standard Asian way of preparing deep fried tofu.

**Double “O” Lettuce Wrap – 4/6

• Fresh oyster and free range ostrich $8
• Chicken or beef $6
• Oohh! I just got the name… how risky.
• This is very good, but it’s hard to get over the “it’s just a lettuce wrap” feeling, although the ostrich is delicious and what you’re paying for.
• It came with 4 very small lettuce leaves, and I could have used a couple more.
• I had the oyster and ostrich version and I would ask for 100% ostrich if they do that because the pieces of battered and deep fried oyster just got lost in the mixture a bit.
• If you’re going to order the chicken or beef you might as well just go to a regular Chinese restaurant.
• If you’ve never had ostrich you’re missing out. It tastes like very lean and tender beef tenderloin. It’s not gelatinous, chewy or gamey, but it’s lean and still juicy. It’s very well marinated in this dish too.
• I loved the exotic proteins in this dish, but I did lose the oyster flavour although I saw the pieces and occasionally tasted it. Since they were deep fried they did become soggy though.
• It was a rather sweet lettuce wrap predominantly strong with oyster sauce flavour, but it’s a bit oily though.
• The Hoisin sauce is mixed right in as the marinade so there’s no additional sauce to add.
• It’s a savoury and sweet wrap with firm tofu, carrots, sweet green bell pepper and some crispy deep fried vermicelli.
• I wouldn’t have minded some water chestnuts, but that’s more Chinese.
• I added some toasted cashews from the prawn dish to this wrap and that was delicious! Do that!

Floating Market – 3.5/6

• Deep fried spinach tempura and tiger prawns served with a spicy Thai applesauce $7
• This is something I would have ordered on my own because the “Thai applesauce” sounds interesting.
• This is pretty much the Thai version of the beloved Japanese tempura. It would be great with beer.
• I’ve never had spinach tempura, but it pretty much tastes like extremely crunchy tempura batter chips.
• You can’t taste the spinach at all and it kind of reminded me of pakora.
• I’m curious how it would taste if it was spinach leaf and Thai basil leaf deep fried together and the vegetable played a more substantial role.
• The spinach is simply the “thing” that holds the tempura batter.
• It was a very crunchy chip that was surprisingly non-greasy for what it was.
• You top each “chip” with a prawn, toasted whole cashews and sauce and it was full of different textures and flavours and I loved the nuttiness.
• The tiger prawns are a bit small, but tender.
• The sauce is more sweet and tangy and it keeps the tempura light and just adds a punch of tangy flavour.
• The Thai apple sauce would be better if the apples were more incorporated and infused into the sauce.
• It was a sweet, tangy, and savoury vinaigrette sauce made with lime juice, sugar, fish sauce and chili with some julienne Granny Smith apples tossed in. I think maybe mincing the apples in there might be better.
• The apples really didn’t play an important roll unless you got a piece with every bite. It needed a lot of apple too because it just got overpowered by the chilies.
• There was a ton of textures and it was very good and flavourful, but not what I expected. It was different though and I liked that.

Keang Panang Pla – 3.5/6

• Panang curry with salmon $12
• The salmon was boneless and skinless and it wasn’t pan-fried, crispy or particularly anything special. It was a bit dry and plain, but the size was pretty good.
• The highlight is for sure the panang curry in this dish, which I really loved here.
• The paste had thick texture and it’s made in house and on the sweeter side, as panang curry usually is.
• It’s rich, thick, creamy and velvety smooth and strong with coconut milk and cream flavour with a slight heat at the end.
• There is a slight tang from the lime leaves, but it is on the sweet side and it tastes peanutty, but there are no peanuts in it.
• There’s lots of sautéed sweet bell peppers and the ingredients weren’t anything new, but the sauce is really good.
• If the salmon wasn’t over cooked it would be a solid 4/6 and I’d recommend it.

Khoa Mun Gai – 3/6

• Singapore style Hainan Chicken (boneless). Steamed half range chicken served with ginger rice $16
• This is a very traditional Chinese dish, but this is the Thai-Singaporean version of it. A lot of Asian cultures have their own style of this classic.
• The chicken was quite moist and the meat and skin was decently slippery and silky smooth, but it could and should be even more.
• It lacked that infused garlicky, gingery and onion flavour from the cooking process which usually would turn the chicken yellow too.
• The ginger rice was chewy with a hint of curry flavour, but the ginger was a bit old and wrinkly and it was coarsely chopped in the rice. I had to pick it out.
• The rice usually has some chicken oil flavour as the oils are used in the steaming process, but this one didn’t have that quality. I’m not sure if that’s just the Thai way of making it though.
• It was served with a spicy Thai chili sauce as opposed to the green onion and ginger oil and it’s comparing apples to oranges, but I love that green onion and ginger oil sauce.
• For a place that doesn’t specialize in Hainanese Chicken it’s a fair shot.

Pad Thai - 1.5/6

• Traditional Pad Thai with tamarind and soft shell crab $11
• The Pad Thai was the only thing I really didn’t like out of everything I had.
• The redeeming factor for this dish was the soft shell crab. How can you go wrong with deep fried soft shell crab though? That was what made this dish different than most Pad Thai’s, but the flavour of the actual Pad Thai was disappointing.
• The crab was juicy with a crunchy puffy tempura batter and it was well fried until golden brown.
• The Pad Thai was made with thin noodles and tamarind, but it was very bland, dry, sticky and almost sauceless.
• It just tasted like plain tangy tamarind sauce sautéed with noodles and some crushed peanuts, egg, and tofu.
• I would rather have the Pad Thai at Urban Thai and top that off with this deep fried soft shell crab.

**Kra Pau Moo - 4.5/6

• Pork Cheek with red chili paste, lime leaves, fresh lemon grass and sliced chayote $12
• The new found love for pork cheek to a main stream market is incredible. It’s definitely accepted almost as much as bacon is. It’s almost the same anyways (super fatty cuts of the pig).
• The ones here are well marinated in lemongrass and Thai spices and then perfectly grilled with a crispy charred exterior.
• The pieces of cheek are bit sweet and almost glazed and just full of flavour.
• They’re incredibly tender strips (I bet marinated overnight) and they still have a nice chew, but it doesn’t have that really resistant snappy bite pork cheek tends to have.
• The meat is not gelatinous tasting for those that don’t like fatty textures (I don’t like it unless it’s creamy and unnoticeable). This one was amazing.
• It was sautéed with lemongrass, garlic, galangal, lime and basil leaves for aromatics and also some sweet bell peppers, baby corn, tender eggplant and choyote for the vegetables.
• It’s very aromatic and medium spicy, so the choyote is supposed to balance it out and make it more mild. It’s a crunchy firm vegetable that looks like a pear and tastes like a mild zucchini.
• The grilled pork cheek here was even more tender and better than the Inihaw na Liempo (grilled pork belly) from Kumare.

**Coconut Curry – 4.5/6

• Braised ox tail with pumpkin $15
• This dish was an extremely rich and decadent coconut curry stew. It’s very hearty and perfect comfort food, but it’s very indulgent.
• I loved seeing the exotic meat again, well the exotic part of it at least.
• There is a bone, but the meat tastes almost like brisket. It’s incredibly tender and there are lean parts, but it is a pretty fatty cut of meat. The fat is very creamy though and it just melts in your mouth like butter and only surrounds the lean parts. You barely chew it. This is the fat that I do like and will eat.
• The meat was almost falling off the bone and it tasted like it was slow cooked and braising all day (it likely was).
• The sauce has to be heavier and thicker to stand up to such a rich and substantial piece of meat, and it was.
• It was very thick and it tastes peanutty with lemongrass, but there were no peanuts again.
• The sauce was a made in house fresh red curry sauce and it wasn’t as sweet as the panang curry, but it was still sweet.
• It was very reduced so it was noticeably much thicker than most curries, but also too oily for me.
• I loved how they used Japanese Kaboocha Squash in this and it was the ideal starch for such a heavy dish. It was tender and creamy and it just held on to the curry sauce well and almost melted right into it.
• I couldn’t help but to want roti with this.
• It kind of reminded me of Hor Mok Fak Tong Talay this AMAZING dish I had at Tuk Tuk Thai Restaurant in Hong Kong. I wish they had that presentation too.

**Braised Pork Hock – 5/6

• Marinated and slow cooked with Thai herbs $16
• If you like pork hock it’s a solid 5/6, but if you don’t and this is your first time trying something so exotic, then I’m hesitant. It’s acquired.
• This is a very traditional Asian (Chinese) dish and the flavours and execution were more traditional than I expected. I’m not sure if a Western palate would like it.
• This is a Thai version though, but I couldn’t really tell and it tastes Chinese.
• I didn’t think I would enjoy it, since I don’t really like the traditional version, but ironically it was still a bit Westernized and I liked it!
• It’s just not as fatty and the sauce isn’t as greasy, gluey or starchy as more authentic styles.  This is more appealing.
• The meat was fall off the bone tender and juicy and the layer of fat surrounding it was incredibly indulgent and buttery, but also quite tender.
• The fatty part is a bit much for me and it was still a bit too gelatinous (naturally is), but also a tad too chewy for me. I’m very sensitive to this, so for most people it would be considered “melt in your mouth” tender.
• The lean part of it was excellent! It’s almost like pulled pork or shoulder that’s been slow cooked.
• It was well marinated in a sweetened soy sauce and the sauce isn’t as salty as ordinary soy sauce, but more broth like.
• It was served over wilted spinach and some preserved pickled Chinese cabbage to help “cut the grease” and balance things out.
• I think traditional older generation Asian folk that don’t like these fancy kind of “modern” cuisines would even like this!

**Pla – Salmon - 5/6

• Seared with fresh lemongrass, lime juice topped with cashew nuts and sliced apples $12
• I really enjoyed this dish, but I would have liked it to come earlier because it was such a light main compared to all the other rich red meats we had.
• This would be great with a summery bright citrusy white wine too.
• It’s a warm dish and the salmon was incredibly moist, tender, flaky and juicy. It wasn’t crispy though and I wish it was. There was no skin either, which is a personal preference, but I like skin. I can see the majority of people not liking it though.
• This was a very aromatic, flavourful and yet simple dish and almost like a salad.
• It was well dressed in a sweet, savoury and tangy vinaigrette made with fish sauce, lime juice, sugar and chilies and it tasted just like the sauce served with the “Floating Island” appetizer above.
• The apples were much more apparent in this dish and they did play their role in adding a sweet and tart crunchy contrast.
• I also loved the addition of buttery toasted whole cashews which made for great texture and nutty flavour.
• The salmon just picked up flavours from everything and since the marinade was lemongrass and less Thai spices it just kept each ingredient vibrant and each flavour distinct.

Three Princesses – 2.5/6

• Sweet sticky rice with egg custard, fresh mango and homemade sweet coconut strips $6
• This is a very traditional Thai dessert and they even made it quite authentically, but with modern presentation.
• It’s a chewy, moist and sweet sticky rice and the grains and al dente. Some black sweet sticky rice versions would have been nice too.
• It’s very light, but filling from the rice and the sweetness is more from the fruit and coconut sauce topping.
• The custard is a bit salty and that’s how it is in Thailand. Authentic Thai desserts tend to traditionally have salt to them so it’s not for everyone.
• The coconut strips were a bit lost and I would have preferred more coconut.
• This is almost the same dessert I had at Koh Thai Restaurant in Hong Kong – see Thai Sticky Rice and Mango.

Pink Elephant-Tini - 4/6

• A cool mixture of pinky vodka fermented with rose petals with cranberry and fresh lychee juice $12.50
• This is their signature cocktail and they do offer a regular lychee-tini for $8 and the level of “goodness” is probably about the same. So, I’d just go for that.
• The Pink vodka is pretty, but you do pay for the brand.
• It tasted like a floral fruity girly martini, but it wasn’t too sweet.
• I actually couldn’t taste the cranberry or any of its tartness, but I could taste the lychee juice.
• There’s a slight bitterness from the rose petals, but it’s not as strong as rose water.
• It was a solid, good lychee-tini bit with a floral aspect and I enjoyed it, but a lychee-tini would have done the trick for me too.

Siam Caesar - 3/6

• Our Thai version of the popular Caesar but X-rated hot! $8
• I like Caesars and I asked for mine extra spicy, and it was pretty spicy, but actually quite sweet as well.
• The spice is flavourful though and not just hot.
• It had a strong tomato flavour and then the bottom had this puree of what seemed like roasted Thai chilies and sweet bell peppers. I almost thought it was Sweet Thai Chili sauce at the bottom.
• It was good and they had the lemongrass as a stir stick which was a nice touch.
• It was sweet and spicy and good as a starter drink, but I wouldn’t have it with food.

“We are noodle folk. Broth runs through our veins.”
—Mr. Ping

Enter to win 2 tickets to the advanced screening of Kung Fu Panda 2!

Ticket details (valid one night only):

Date: Tuesday May 24
Time: 7pm
Theater: SilveryCity Metropolis (Metrotown Mall)

How to enter:

1. Send the following tweet: “I entered to win Kung Fu Panda 2 tickets on @followmefoodie‘s contest! What’s your favourite Asian Noodle? http://goo.gl/TKYPt“
2. Comment on this post with your favourite noodle dish in Vancouver.

Contest ends Sunday May 22 at midnight. Thank you and good luck!

And remember to visit Follow Me Foodie Facebook Page!

The Noodle Series – 20 Asian Noodle Dishes

In celebration of Kung Fu Panda 2 I’m featuring Mr. Ping’s favourite food! NOODLES! Here are some delicious noodles that come to mind for me. They’re not all necessarily my favourite or the “best”, but it showcases a variety. This is only within the Asian noodle category too. There are so many more choices and these 20 noodle dishes just touch the surface! Now how big of a noodle fan are YOU?!

The Vietnamese Noodle

Pho Tam – House Special Beef – Combination of Beef and Rice Noodle in Soup

The Beijing Noodle

Beijing Cuisine – Tossed Mung Clear Noodles in Sauce, Sesame Paste & Shredded Meat

The Chinese Noodles

Michigan Noodle Shop – Traditional Wonton Noodle Soup

Michigan Noodle Shop – Lo-Mein with Shredded Pork in spicy Brown Sauce

Rainflower – Hometown Style Pan Fried Silver Needle Noodle

Rainflower – Scrambled Egg & Scallop Fried Rice Noodle

The Thai Noodle

Khunnai Chang Madame Elephant Thai Cuisine – Pad Thai

The Japanese Noodles

Hokkaido Ramen Santouka -  Toroniku Shio Ramen

Miku Restaurant – Soba Pepperoncino

Aki Japanese Restaurant – Nabeyaki Udon

The Taiwanese Noodle

Wang’s Beef Noodle House – Beef Brisket Noodle

The Shanghainese Noodles

Northern Delicacy – “Dan Dan” or “Tan Tan” Noodles in Black Sesame Soup

Northern Delicacy – Shredded Chicken with Glass Noodle

The Malaysian Noodle

Seri Malaysia – Mee Goreng Mamak

The Singaporean (Malaysian) Noodle

Bo Laksa King – Laksa

The Korean Noodles

Jang Mo Jib – Jab Che or Jap Chee  (Potato Noodles)

In Korea (but available in Vancouver) – Stir Fried Korean Rice Cake Noodles with Gochujang Sauce (Ddeokbokki)

Celadon Fine Korean (whistler, BC) – Chilled Pink Angel Hair Noodles

The Szechuan Noodle

Sichuan Da Ping Guo Restaurant – Sichuan Glass Noodle with Soy Nuts

The Persian Noodle (Dessert)

The Apron – Faloodeh

Restaurant: Khunnai Chang Thai Cuisine
Cuisine: Thai
Last visited: February 22, 2011
Location: Vancouver, BC (Robson/West End)
Address: 835 Denman St
Price Range:

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 4.5
Service: 5
Ambiance: 3.5
Overall: 4.5
Additional comments:

• Authentic Thai cuisine
• Home cooked
• Thai cooks
• Made upon order/fresh
• Spicy upon request
• Good variety/menu
• Cozy/small
• Affordable
• Vegetarian friendly
• Husband and wife team
• Friendly service
• Cash/Visa/MC/Debit
• Dine in/Take-out
• Mon-Sat 11:30-3pm, 5-10pm
• Sun 12-3pm, 5-10pm

**Recommendations: Tom Yam Khung, Lap Gai, Pad Thai, Gaeng Panang… I just listed everything I ordered so that might not help… it was all good!

Thai food was the craving, and after three failed attempts of Thai and Malaysian restaurants that only served lunch, we ended up at Khunnai Chang Madame Elephant Thai Cuisine. Not a bad place to end up at too! I had come here for dinner a few years ago, before I started blogging, and I remembered making a big dent in the menu and being very pleased with the food. So it was about time for a re-visit and an official FMF blog post.

It’s a small restaurant located in the touristy part of downtown Vancouver, BC on Denman street and it’s one of those places I would think is only for tourists. The prices don’t suggest “tourist”, but the ambiance does. What I mean by that is that I’m the type of person that doesn’t prefer to see a room full of non-Thai people when I’m going out for Thai food. In fact, that’s how I feel about all ethnic cuisines. I like to be the only non-Indian at an Indian restaurant and only non-African at an African restaurant… except being in Vancouver we don’t have much of an African population, so the later is a reasonable exception.

Anyways I definitely questioned the authenticity of the Thai food here since every time I walk by this place it’s usually full of tourists or non-Thai people. However both times now I’ve been pleasantly surprised with the quality of the food and the effort to keep it authentic Thai. The portions are good, the food is fresh, home cooked, and made upon order and it’s good value for downtown. They use authentic herbs and spices and the spiciness can be adjusted, however at times I found the dishes leaning a bit too much on the sweet side of things, even after taking into consideration that Thai food is about savoury, sweet, tangy and spicy. If you’re looking for something a bit more formal and modern you can also try Tangthai Cuisine of Thailand just a block away on Robson – see my post here.

Khunnai Chang Madame Elephant Thai Cuisine is one of my favourite types of operations, a husband and wife team. I always find them so cute. In this case the husband runs the front end of the restaurant and his wife does all the cooking in the back. I was really excited coming in and saw the staff preparing things on the back table. I pretty much ran over and asked what they were preparing so I could order it, and to my surprise they were actually just chopping broccoli… and a brilliant job of that they were doing! Hey at least we know the ingredients and vegetables are all fresh!

On the table:

**Tom Yam Khung – 5/6

• Hot and sour prawn soup $5.95 ($16.95 for pot)
• This was excellent! The soup is enough for 2 people and it’s full of great ingredients and lots of authentic Thai ingredients.
• It was packed with fresh cut herbs like loads of lemongrass slivers, galangal (Thai ginger) and whole Thai basil and Kaffir lime leaves.
• It has a strong lemongrass flavour and it’s incredibly aromatic. It almost seems like there’s some cardamom in it and that floral flavour comes form the galangal. It has a sweeter and milder flavour than ginger root and it comes off tasting like sweet pickled ginger in this soup, so even if you’re not keen on ginger you might like this.
• It’s savoury, sweet, tangy and quite spicy but very homemade with fresh ingredients.
• The prawn is thrown in last minute so it doesn’t have a seafood flavour in the broth, but there is some fish sauce in it which gives it a nice savoury flavour that isn’t actually fishy tasting.
• The balance of hot and sour was well played and the broth is thinner but bolder than Chinese style hot and sour soups.
• This version was definitely on the sweet side, and sweeter than normal from perhaps the palm sugar, but it was still great with a balance of tang from the tomato and lime broth.
• There were about 4 prawns and sliced button mushrooms with cilantro and green onions sprinkled on top to brighten things up.

**Lap Gai – 4/6

• Ground chicken salad with tomato, onion, mint and peanuts $12.95
• As a dish I would give it 6/6, but here I found it was a 4/6 because I’ve had better versions, although this one was still very good. If it’s your first time, you’ll be an instant fan.
• This is pretty much the Thai version of lettuce wraps.
• Lap Gai, or Larb Gai, is a must order at any Thai restaurant for me. It’s easily overlooked because it’s under “Salads”, but it’s excellent. This is what my Thai friends order and it’s a very typical Thai dish.
• I asked for it medium and I could have gone hot because it wasn’t as well seasoned as I expect for larb gai.
• It is a bit pricey for larb gai, but I like it. I don’t necessarily recommend the one here, but I do recommend trying it as a dish.
• It’s a warm salad of  crumbled up minced chicken, shallots, garlic, and onions seasoned with lime juice, fish sauce, sugar and ground chili.
• It’s spicy, sweet, savoury and tangy and the mint and lime combination just makes the dish come alive.
• It’s a very bright and light yet meaty salad that is flavoured with a tangy and savoury vinaigrette which sank to the bottom of the bowl.
• It’s also cooked with lots of finely ground toasted rice so it’s incredibly nutty and almost a bit crunchy throughout the crumbled chicken mixture.
• My only complaint is that the chicken was very dry and it really needed the vinaigrette.
• There was an absence of tomatoes and peanuts, but those aren’t often found in Larb Gai anyways.
• The green leaves the ground chicken sits on are meant to be eaten. It is NOT a garnish. The leaves are your lettuce wraps so you eat it together, but make sure you spoon the sauce at the bottom into the wrap. That sauce is salty, savoury, sweet and spicy and good enough to drink alone.
• I’ve made lap gai once at a Thai cooking class at Urban Thai Bistro, and the best one I’ve had was from Tuk Tuk Thai Restaurant in Hong Kong – see here. I know, that was a bit unfair, but take a look at the post to see a photo of the best larb gai I’ve had.

**Pad Thai - 4.5/6

• Stir fried rice noodles with chicken or pork $12.95
• Any pad Thai with ketchup is not authentic Thai. This one is made with tangy Tamarind, but I kind of question if there may have been a little accent of ketchup mixed in. It was noticeably sweet again, and it had a reddish tint rather than completely brown tint, however it may have been from the chili paste.
• This was hot and fresh and the noodles were a bit soft, but incredibly well flavoured and sauced which meant they were also very slippery, but not greasy either.
• I got this with pork and it was a bit dry, but there was a decent amount of slices which were well flavoured as well.
• I loved the generous amount of firm tofu cubes, peanuts, and bean sprouts, but it was lacking some scrambled egg.
• It was a great balance of veggies, pork and noodles and maybe even more ingredients than noodles, and every strand of noodle had a coating of sauce.
• I felt like there was oyster sauce in it because it was so sweet and savoury but it was very good overall and I would order it again.

**Gaeng Panang Nuea/Gai/Khung – 4.5/6

• Panang Curry with beef, chicken, prawn $12.95
• This is a sweeter curry and I ordered it with chicken. I was told that many people order it with beef for a stronger flavour, but I actually like it with chicken.
• It’s not a very strong curry, but it’s very sweet, rich, indulgent and one of the creamiest Thai curries because it’s made with coconut cream and not coconut milk.
• The curry paste was homemade and you could tell from the grittiness of the sauce which probably had a good amount of fresh pureed lemongrass. It still tastes ultra creamy and velvety smooth though. The paste is dry fried in coconut cream and it almost intensifies all the herbs used to make the paste. It’s much more textured than other Thai curries.
• I was hit with the aromatic lemongrass which was very strong, followed my sweet coconut cream and maybe some coconut milk too, and then the tang of some lime juice and savouriness of fish sauce.
• It was actually incredibly nutty and reminded me of a sweet peanut butter lemongrass curry sauce especially with the paste like texture.
• It was extra sweet from the red and green bell peppers and I think there was some fresh lemon grass leaves used to bring out an even stronger lemongrass flavour. I only wish it had more fresh basil and lime leaves as well as some peas, which are traditional.
• The chicken was tender boneless white meat and they did give you quite a bit. It’s definitely a sauce more so than a soupy curry and you can be bolder with the level of spiciness since it’s already quite sweet.

Jasmine Rice

• $2.50
• I didn’t get a picture, but it was really wet, mushy, soggy and incredibly overcooked. I hope it was just a bad day and it was the only part of the meal that really went wrong.

Thai Chili Powder

• Hot damn! I started ordering medium and then with every dish I kept asking to make it hotter like authentic Thai food usually is… they gave me this… and it sure shut me up.
• The Thai chili powder condiment here is spicy! It’s homemade and it’s definitely spicier than any packaged stuff you’ll find at the store.
• It’s very smoky and almost a bit bitter from the roasted Thai chilies. I love spicy, but a sprinkle of this on anything will get my nose runny.

The Charm Modern Thai 2011 Dine Out Menu & Dine Out Vancouver

A Preview of the Charm Modern Thai 2011 Dine Out Menu & My Thoughts on Dine Out Vancouver

I was invited by the lovely Alisha Mann to the 2011 Dine-Out Vancouver preview of the Charm Modern Thai menu. For this reason I’m not going to write a regular post since it’s not representable of a regular night. I’m really putting myself out there, and may be shooting myself in the foot with this post, but I got to keep it real. I hope everyone who cares will understand. Anyways I’m going to get straight to the point… well of course through the delivery of my usual essay.

Am I “Charmed” by Charm or Dine Out Vancouver?

My Three Biases & Confessions…

1) I know the owner.

• Yes, I know the owner of Charm Modern Thai and he’s a friend. Having said that I have the utmost respect for him as a person and very successful restaurateur of the Thai House Group. However I have to write this post as Follow Me Foodie rather than Mijune. Geez… I sound like Beyonce explaining her “pseudo-identity” as Sasha Fierce.

2) I don’t really participate in “Dine Out Vancouver”.

• There’s nothing wrong with it, but contrary to what some may think, I’m actually not the target market for it.
• I used to participate in the annual Dine Out Vancouver by trying 6-7 restaurants, but I haven’t in the last few years.
• It doesn’t mean I won’t go to any, but I just don’t prefer to.
• On the other hand, I can see why it’s popular. It’s fun, great for business and there are some good deals out there.

Why not? These are just some of my general thoughts on Dine Out Vancouver/set menus/prix fixe, but…

• I don’t find it a proper representation of what the restaurant can really do and more often than not I find the restaurant is better on a regular night.
• I find that the ingredients are substituted, or the quality or portions of the food is jeopardized to meet the $18, $28, $38 prix fixe menu.
• I prefer ordering items I actually want to try rather than being limited to the prix fix menu, which are usually items that can easily sustain a volume of people.
• I do like a good deal, but I’m willing to pay for food… I think that’s a bit obvious with this blog… I should have chosen collecting cans as a hobby.
• I’m super into the food and don’t just “like to eat”, although I do really like to eat!
• Again, it doesn’t mean I won’t attend any Dine Outs or try set menus (I mean I kind of just did), and I have enjoyed a few, but I just don’t go for the food as much as I do the company.

3) Charm Modern Thai serves MODERN Thai.

• Don’t come expecting authentic Thai food because you won’t get it here. It’s not what it aims to do and it’s literally in the name.
• It’s personal tastes, but I can’t say I’m a huge fan of Asian fusion, unless it’s Japanese fusion. For example modern Chinese doesn’t really work for me either. I do prefer the traditional stuff, however I appreciate innovative cooking and I can’t blame them for being different. I can only base it on whether it tasted good.

Now that that’s out of the way I feel much better. Honesty is the best policy and without your trust, there is no point for this blog. Well actually I’d still be writing it just because I’m passionate about food, but you do make it all worthwhile!

My thoughts on the Charm Modern Thai 2011 Dine Out Menu…

I had a fantastic time dining with fellow social media users and foodies. However regarding the actual Dine Out menu, it more or less confirmed why I don’t really participate in Dine Out Vancouver.

I’ve been to Charm Modern Thai for special events, which still isn’t a proper representation of a regular night, but I did find what I’ve tried on those occasions more impressive. I enjoyed the appetizers and dessert more so than the entrees, but there are better dishes than what’s available on their Dine Out menu.

My suggestion is to visit Charm Modern Thai on a regular night and order from their regular menu. The dine out menu is a deal for $28 especially if it offers all the items you want to try, but if you’re truly in it for the food than I strongly recommend you to try it on a regular night before making your judgment.

Charm Modern Thai is a moderately priced Yaletown restaurant (mains under $20) and you’ll be spending an extra $6 MAX on a regular night ordering 3 courses of your choice with the standard portions. If you order the cheapest appetizer, main, and dessert you would only spend $20 too. (That’s the Asian in me, we calculate)

Disclosure: The portions shown are not representable of the portions you will receive at dine out. These were share plates for our table. I am writing this review only on the Charm Modern Thai Dine Out Menu and as if I was a paying customer.

Charm Modern Thai 2011 Dine Out Vancouver Menu

$28/person
Excludes wine, tax, gratuity. Min 2 persons per table.
** – My personal choice.

Choice of One Appetizer:

**Tiger Prawn Satay

• Marinated prawn satay sticks
• Despite Tiger Prawns not being Ocean Wise, I would chose this. I’ll admit, this is one item that will be very difficult for me to give up, unlike shark’s fin. Hey it’s hard to be a “foodie” and abide to all the “food laws”.
• These were delicious! Perfectly cooked and crunchy.
• I could taste salt, black pepper, lemongrass and a predominant peanut and garlic in the marinade, yet the natural prawn flavour wasn’t overpowered.
• Since it was grilled there was an added smokiness and the delicious marinade was intensified by the roasting.
• Eaten with the creamy sweet, tangy, nutty, ginger and coconut Thai peanut dipping sauce it was delectable, but not even necessary.
• They were served with mini garlic bread crostinis that were very buttery and garlicky, but a bit soggy.
• This is actually not offered on the regular menu, but they do offer chicken satay sticks for $10.

Duck Sticks

• Fried duck confit spring rolls served with a wok roasted chili sauce
• I strongly feel that these are better when you come on a regular night and order them from the regular menu. See! This is the whole “dine out” thing I’m talking about! I just feel like they had more duck last time I tried them.
• They’re long and thin cigar shaped spring rolls and stuffed with sweet and savoury sauteed shredded cabbage and carrot slaw. I couldn’t really taste the duck, although the duck I did have was sweet and tender.
• It was served with a chili sauce that tasted like sweet plum sauce with a little heat.
• Overall they were crispy and good, but it is just a duck spring roll.
• Duck Sticks are $9 for 4 on the regular menu.

Rock Pepper with Garlic Prawns

• Spice rubbed rock pepper with garlic prawns
• This was my second favourite of the appetizers. It was enjoyable and the prawns were large and crispy. The shell wasn’t deep fried long enough though so I couldn’t really eat the shells… yes Asian people do this.
• The prawns were sprinkled with a powdery topping of deep fried dried shrimp and garlic. I wish it stuck to the prawn shell more because I found them under salted, but very garlicky with a hint of pepper. The garlic was nutty but bordering on burnt so there was a slight bitterness.
• They were good alone, but actually impressive with the slaw it was served with.
• The slaw was a shredded green apple or green papaya tamarind slaw and it was crunchy and very refreshing and reminiscent of a saucier and richer Thai papaya salad. It was savoury sweet and tart and infused with fish sauce so there was a sharp savoury potent seafood flavour that’s excellent with the prawns and made them come alive.
• Rock Pepper with Garlic Chicken Wings or Prawns is offered on the regular menu for $10

Choice of One Entree:

To be honest, I didn’t really care for the entrees and would rather have double all the appetizers. Actually I would rather pay extra and order an entree from the regular menu, which you should try anyways. I was lucky to have a delightful vegetarian at my table who did order the Panang Curry and I did try it. I found it was very good and better than the entrees we were given.

Green Tea Chicken

• Pan seared green tea and lemongrass marinated organic chicken breast with orange and ginger glaze served with sauteed vegetables
• This sounded more exciting than it actually was. Roasted chicken rather than pan seared would be nice.
• I wouldn’t have guessed it was green tea without reading the description.
• I wrote in my notebook “tastes like honey orange chicken coated with mixture of plum sauce and very sweet Thai chili sauce.”
• I really think the base of the sauce is the same as the roasted chili plum sauce from the Duck Sticks appetizer.
• The green tea and lemongrass marinade was more like a breaded paste than a crust and I’m not sure if it was intended to be this way, but I would have liked a crust. The pool of sauce just made the texture more soggy and paste-like though.
• The veggies were just sauteed in soy sauce I think.
• Overall the dish seemed like a fusion of Chinese-Thai rather than Japanese-Thai. The flavours were familiar and I can see why it seemed to be everyone’s favourite.
• On the regular menu it’s $19, and I’m not sure how big the portion is.

Coconut Cream Scallops

• Grilled Japanese jumbo scallops drizzled with coconut cream sauce served with seasonal vegetables
• The flavours were actually not bad, but I prefer BC scallops compared to these. They weren’t that jumbo and the nature of these scallops were thin and flimsy. The two I had were gritty with a bit of sand, but only one other person out of 7 others I asked experienced the same thing.
• I did love that the scallops were grilled on both sides, and they had an intense charcoal flavour and smoky taste, but they didn’t taste seasoned with salt or pepper.
• The scallops were better and very good paired with the sweet coconut cream sauce drizzled on the veggies that actually came across as sweet tangy lemony yogurt. I liked the contrast of tang with the smoky flavours.
• The scallops didn’t really hold onto the curry sauce which was very thin and seemed packaged without the actual basil leaves and texture of fresh pureed lemongrass and ginger. It was still aromatic and quite sweet with coconut milk and the tang of lime juice, but overall it was just okay.
• It was served on a bed of tender sauteed zucchini, squash and broccoli.
• On the regular menu it’s $19 and it needs a starch to soak up the sauce. I am really picky on my scallop dishes, just because I’ve had amazing ones for the same price.

Salmon Linguine

• Pan seared salmon with linguine in a medium spiced Thai green curry
• This was probably the most Westernized of all, but not to say it’s bad… sweet and sour pork is Westernized, but doesn’t make it bad.
• The linguine was soft and past al dente and the curry sauce was a bit soupy and not thick enough to stick to the noodles. I wish it was more creamy, but I did taste the strong aromatic flavours of lemongrass and basil, although I couldn’t see or taste the texture of actual spices and herbs.
• Overall it was on the sweeter side but it did have some heat, but was mild-medium for me.
• The salmon was fully cooked but not dry with a crispy charcoal exterior, but I just prefer my salmon more on the rare side.
• It was tossed with some tender sauteed zucchini, green beans and bamboo shoots, but overall it was a “do it at home” dish… which you could literally do at home because Charm sells their own packaged curry sauce through the Thai House brand.
• This isn’t offered on the regular menu, but they do have a Spicy Linguine with Tiger Prawns for $13.50.

Choice of One Dessert:

Chocolate Chili Torte

• It was a very rich and dense chocolate torte that was almost like a large slice of chocolate truffle. It was a bit much for me, but a couple bites is very enjoyable.
• It’s bitter sweet chocolate and it’s actually not that sweet with a noticeable salty taste to it. The chili heat sneaks up on you and comes afterward. It’s not necessarily spicy, but there’s obvious heat that does linger.
• The raspberry coulis was a nice contrast, and the won ton crisps were a bit random since it didn’t really go with the tart, but I enjoyed them alone.
• On the regular menu it’s $4.

Vanilla Bean Tapioca

• I actually thought it was a coconut tapioca pudding and didn’t know there was supposed to be vanilla bean in it. I couldn’t taste the vanilla. The red thing was a Maraschino Cherry… ick, I don’t like those.
• It was served warm and Thai style. Personally I prefer this dessert cold, sometimes served like this at Chinese restaurants.
• Compared to most versions this was very creamy, ultra rich and thick, and made with lots of coconut cream. It wasn’t actually that sweet though, which is good since it’s so rich already.
• There was no toasted coconut in it, which would have been nice, but this was still good and smooth with chewy tapioca pearls.
• Just an interesting fact, but the authentic Thai version actually uses a lot of salt… which I don’t like, so I did like this modern version better.
• On the regular menu it’s $4.

**Homemade Thai Tea Ice Cream

• More mama!
• I love ice cream and Thai Tea so I asked for 2nd’s before I even took my first bite, and then I ate someone else’s as my 3rd bowl of the night. I was pounding this back like no tomorrow.
• It was just as tres excellent as the Vietnamese coffee gelato from Bao Bei Chinese Brasserie.
• It was ultra creamy, smooth and rich, a bit chewy in texture and sweetened with condensed milk. It tasted literally like authentic pulled Thai tea. Heaven!
• I literally had to walk away from the 3rd bowl.
• On the regular menu it’s $4.

**Follow Me Foodie Tasty Twist

• I’ll assume you’re not dining alone, but I strongly suggest one of you to order the Thai Tea Ice Cream, and the other to order the Vanilla Bean Tapioca. Excuse my French, but holy sh!t… I did it again! So delicious together!

This is a photo of the vegetarian Panang Curry, which was the better entree that was ordered off the regular menu. I actually really enjoyed the few bites I tried. The curry sauce was much more complex and homemade compared to the curry sauces from the Dine Out Vancouver menu.

A carbonated “Minty Water” is also on the menu that was very refreshing and light.

Restaurant: Sandar’s Thai Garden
Cuisine: Thai/Asian
Last visited: November 13, 2010
Location: Surrey, BC (Surrey/Newton)
Address: Unit 105 – 7500 120th St.
Price Range: $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 3.5
Service: 5
Ambiance: 3
Overall: 4
Additional comments:

• Family owned/operated
• Halal chicken
• Thai cuisine
• Some other Asian dishes
• Made upon order
• Generous portions
• Home made food
• Family style
• Friendly service
• Clean
• No MSG
• Lunch: Tues-Sat: 11:30am-2:30pm
• Dinner: Tues-Sun: 5pm-9pm

**Recommendations: Green Thai Curry, Pad See Lew

I love supporting local and family owned businesses, especially when they put the the care and effort into their food. That’s how I felt at Sandar’s Thai Garden Restaurant in Surrey, BC. Mind you, it’s probably the only Thai restaurant around, however they don’t bank on this to survive. The food is actually fresh, made upon order and quite authentic with decent portions and price.

The owners are from Burma and they’re either Burmese or Chinese, so the food was slightly different than traditional Thai food, although still good. It’s a mom and pop restaurant with the wife cooking in the kitchen and I have to say that I was definitely impressed, although my expectations weren’t set high (especially when I saw “Teriyaki Special” on the menu).

From the outside it looks a bit dodgy, but the inside is clean and you can tell the family is really trying their best. Which is more than I can say for other family run restaurants in the suburbs like Five Corners Bistro. (Please see follow up comments for that post) From what I tried, the food at Sandar’s Thai Garden Restaurant was served and prepared very home style so it was generally not greasy, well flavoured and overall a good value.

On the table:

**Pad See Lew – 4/6

• Stir-fried broad noodles with soy sauce, broccoli, cabbage, bean sprouts and egg. Choice of chicken, beef or pork $10.99
• This was the owners recommendation and it was a very Chinese style stir-fried noodle dish made with thick rice noodles. The flavour was not Chinese and more Thai style so it was different in flavour.
• It was an ample portion of dry fried noodles, but it wasn’t dry or greasy. It was very well sauced and the pork was well marinated although a bit dry at times.
• It was savoury and slightly sweet with a tad of spice and the noodles almost tasted peanutty, but there were no actual peanuts in it.
• The vegetables were a bit lacking and the bean sprouts were MIA, but overall it was tasty and I really enjoyed it.

Swimming Angels - 2.5/6

• Your choice of meat sliced and served on a bed of fast cooked spinach and topped with homemade peanut sauce $10.99
• I’ve never had this before, but “Swimming Angels” is actually a legit and authentic Thai dish. I rarely see it on the menu, so I had to give it a try.
• I have nothing to compare to but it was almost like the Thai version of Japanese Gomaae (spinach salad with sesame sauce).
• I don’t know if this is what it’s supposed to be like, but it seemed a bit lacking in effort although it’s a generous portion that tastes pretty good.
• It was a hot dish and it’s a bed of wilted spinach topped with a generous amount of white meat chicken (my choice), and then generously topped with a thick and creamy peanut sauce.
• The peanut sauce was very creamy, thick, and sticky and a bit too sweet for my liking. It was enjoyable but it was almost too much honey or something, but maybe it’s supposed to be like that. It is savoury and slightly tangy, but overall a tad too sweet. There wasn’t any crunchy peanuts in it, and it seemed more like a dip than a sauce.
• Mixed with the chicken and spinach it all went together and was good eaten alone or with the rice. I probably wouldn’t order it again though.

Gaeng Kiaw Waan (Green Curry) – 3.5/6

• Sweet and spicy hot green curry with egg plants, peas, peppers in coconut milk and basil leaves. Your choice of meat chicken, beef or pork $10.99. Prawns $12.99. Vegetarian $9.99
• I rarely see the eggplant sliced in rounds and it’s usually in long strips for this dish.
• It was a big portion and there was lots of chicken and tender vegetables and there was so much sauce it could have been a soup.
• It was actually very good and a great balance of sweet, savoury and spicy. I could taste the lemongrass and basil and I really think the green Thai curry paste is made in house too. It’s very aromatic with a nice kick.

Kao Pad Supparod - 2.5/6

• Fried rice with pork or chicken, pineapple, egg, shrimp, cashews and raisins $9.99
• The portion is huge!
• The rice was very standard fried rice and when I order this I usually expect it to come out in half the pineapple shell. Taking into consideration the type of restaurant I’ll let it go.
• I did want fresh pineapples and more cashews and raisins though. There wasn’t much of it so it became very standard for what it should have been.
• I also think there was some dried fish or pork in there to enhance the flavour of the rice. It was well flavoured, not greasy, but also basic.

Restaurant: Burma Superstar
Cuisine: Burmese/Asian/Laos/South East Asian/Fusion
Last visited: November 5, 2010
Location: San Francisco/Bay Area, California (Richmond)
Address: 309 Clement Street
Price Range: $10-20USD

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5 (based on what I tried)
Service: 3.5
Ambiance: 2 (hole in the wall)
Overall: 5
Additional comments:

• Since 1992
• Family owned
• Few locations in SF
• Sister to B Star Bar
• Specializes in traditional Burmese food
• South East Asian cuisine(s)
• Hole in the wall
• Featured on Food Network
• Local favourite
• Line ups at peak hours
• Vegetarian friendly
• M-F: 11:30am-3:30pm lunch specials
• No reservations

Hours:

• Mon-Sun 11:30 a.m. – 3:30 p.m.
• Mon-Thu, Sun 5 p.m. – 10 p.m.
• Fri-Sat 5 p.m. – 10:30 p.m.

**Recommendations: Tea Leaf Salad, Samusa, and Nan Pai Dok. The Garlic Lamb/Chili Lamb is supposed to be great as well, but I didn’t try it.

I was in San Francisco for the Foodbuzz Food Blogger Festival (yes, they do exist) and I was equally as excited for my own dining adventures outside of the festival. My friend living in San Francisco brought me to Burma Superstar, and seriously it was one of the foodie highlights of my trip.

So what is Burmese food? Burmese food is pretty much a combination of flavours from South East Asian cuisine such as Laos, Vietnamese, Thai, Malaysian and parts of China. It actually reminded me of Indian-Malay/Thai-Chinese food, and it’s all very aromatic, nutty and at times spicy. The dishes are also more curry based than they are soy sauce based. The menu online is a bit different than the actual menu from the restaurant and the stared (*) items are the authentic Burmese dishes.

Burma Superstar is a hole in the wall with a few locations in San Francisco. It is family owned and it’s a very popular local favourite with line-ups throughout the day. It was pretty much the Phnom Penh (Vancouver, BC) of San Francisco except they serve Burmese food instead of Cambodian/Vietnamese food. It was definitely just as popular and generated the same “love it” reactions from locals. The portions are a bit smaller compared to most Asian places, but the food is fresh and homemade and the prices are not cheap, but not expensive either. I would highly recommend it to any local or tourists.

It was my first time dining at Burma Superstar and the closest thing I’ve had to authentic Burmese food is at Bo Laksa King in Vancouver, BC. It doesn’t really count either because that’s a little more on the Burmese-Singaporean/Malaysian side of things. I don’t really have anything to compare to in terms of  authentic Burmese food, since I’ve never been to Burma; but all I know is that I would 110% come back to Burma Superstar the next time I’m visiting San Francisco. It could be “the best” based on lack of competition, but then again I’m basing everything on the few dishes I tried. Nonetheless the menu seems promising and I can’t wait to make a bigger dent in it.

**Samusas – 4.5/6

Basil Curry Chicken – 4/6