Edmonton Restaurant Review: Lazia (Downtown Closed – Visit North Location)

The Hula Hula Chicken & Firecracker Prawns

The Hula Hula Chicken & Firecracker Prawns

Over the past 15 years, the menu at Lazia has shifted, moving away from their origins as an Asian fusion restaurant. However, the new menu, introduced this summer, is a realignment to the type of cuisine they started with. There are still a few items meant to appease those who just want a straight up steak and potato dish, and there are about a handful that present a more Mediterranean leaning. Yet, the majority of the dishes have hints of Chinese, Thai and Malaysian influences (owner Richard Lim is Chinese by way of Malaysia) that are combined with flavours found across the globe.

Having had the opportunity to profile Richard’s other restaurant, Wildflower Grill, for The Local Good last year, I was pleasantly surprised to hear from his daughter, Tamara, who reached out to me through Twitter in August. Lazia’s menu had been updated for the fall season, and Richard wanted to invite me out for a one-on-one tasting session (myself and two guests). Being that I’m a fairly frequent patron of the restaurant since I work rather close by and I cannot pass up the offer of food, I wholeheartedly accepted the chance to gain more in-depth knowledge of their dishes and to meet Richard in-person.

Although I would recognize the bartender or the managers any day, funnily enough, I cannot recall ever seeing Richard prior to this past week. He told me that he’s always there, but he prefers to be in the background, making sure that things are running smoothly in the kitchen.

Things seemed to go very well on the quiet Wednesday evening that we dined. Richard and our server, Dave (who is usually a supervisor, but was attending to our every need this particular night), were incredible hosts. To start things off, they suggested a few beverages from their drink menu – a golden margarita, the grand phoenix martini and a lavender blueberry collins – of which we each sampled one. While we waited for our cocktails to be prepared, Richard took the time to go through the menu items that he thought we should sample. Then he left us to ponder. In the end, we decided to just go with the suggestions that were put forth. After all, Richard should know best.

Let me start by talking about those drinks.

The golden margarita was a more traditional blend of tequila, Grand Marnier, lime juice and agave nectar with the glass rimmed in salt. This is a cocktail that my friend would not typically order because of the tendency to be more sweet, but this one leaned towards a slightly bitter and tart flavour instead. It actually went down quite smoothly.

My mom also joined us, and she chose the grand phoenix because she liked the name. This one was a blend of vanilla vodka, pomegranate liqueur, orange juice and Grand Marnier. For an added dose of fun and decadence, the drink was lit on fire and then topped off with blood orange gel capsules (they used molecular gastronomy to prepare the natural acids from the juice in a certain way, creating these balls that, when popped, gave an extra shot of flavour), which floated in the liquid.

I had opted to go with the lavender blueberry collins. This one consisted of elderflower liqueur, gin, fresh lemon, lavender and blueberries. I missed the note in the menu about it being “in a fog,” so I was in awe to see that it arrived at the table in a capped bottle that once opened released a heavy dose of vapour like a potion in a witch’s cauldron. It was awesome! So great, in fact, that I simply watched that happen instead of pulling out my camera to capture it.

Now that we were happily imbibing, we had to start preparing ourselves for the meal at hand.

To begin, the kitchen created their daily amuse bouche. It’s a chance for the chefs to experiment with flavours and ingredients that they may not otherwise get to use. This is something that I notice Lazia has started to incorporate into their experience, borrowing from what you’d find at the arguably higher end Wildflower Grill.

Afterwards, Richard started us off with three small plates to share: Mediterranean pork belly, Moroccan lamb meatballs and Japanese barbecue pork.

The Moroccan lamb meatballs were skewered with a whole cherry tomato, avocado, jalapeno mousse and a thick slice of cucumber atop a bed of barbecue sauce. The 15 spices used within the meat really brought in a lot of flavour. This is a good choice if you want a starter that isn’t too heavy.

The Japanese barbecue pork really moves away from the traditional BBQ pork that you might find at a Chinese restaurant with the thick accompanying sauce. The pork is cooked with an orange, miso glaze and served in a ginger, sweet soy, Shaoxing wine vinaigrette. The tanginess and lightness of the sauce paired very well with the meat.

The Mediterranean pork belly was by far my favourite appetizer of the evening. Pork belly is becoming a rather common dish on menus across the city, but not everyone does it justice. Lazia’s dish was near perfection for me (don’t hold it against me if you go and you don’t agree). The pieces of pork belly were crisped so well on the outside, making that fatty layer disappear, all the while leaving the meat quite tender on the inside. I’m also so glad that Richard brought us an extra side of the duck fat cherry aioli for dipping because that sauce was so delicious with the pork belly or placed on the side of wonton chips dusted with black sesame powder that came with the dish.

The colourful and beautifully plated Roasted Beet Salad.

The colourful and beautifully plated Roasted Beet Salad.

Next up was the roasted beet salad, which had been made on a more miniature scale for the evening, allowing us to see the true colours and composition of the dish. It’s a beautiful course and one that the entire table would highly recommend. The plate is first covered with a layer of the lemon, miso vinaigrette dressing and then each ingredient is carefully placed on top. A mix of organic carrots, carrot leaves, frisee, strawberries, orange, rainbow cauliflower, red and yellow beets, feta, sponge cake and chia seeds, this would make for a wonderfully healthy and tasty lunch or dinner.

Good thing I wore some forgiving clothes because what followed were three entrees that were shared between me and my guests. Laid out before us was the hula hula chicken & firecracker prawns, the pacific wild salmon and the teppanyaki New York steak.

The prawns were large and had a good amount of heat from the seasoning and the chicken breast was cooked until tender, not overdone at all. Paired with a cilantro gremolata, it was the herbs that took me by surprise. Most people who know me are aware that I am not a fan of cilantro. I have one of those palates that believes that cilantro tastes like soap. But, I didn’t even realize that’s what I was eating in this dish. My friend once said that, supposedly, if cilantro is crushed, the molecule that creates that unbecoming flavour is destroyed. Perhaps that’s the reason why I found it to be pleasant. Crispy polenta formed a base for the chicken and the prawns, along with a zucchini and carrot pave – thinly sliced and layered like scalloped potatoes – and a pineapple, Malibu rum sauce. The sauce tasted a bit too sweet on its own, but it was great to offset the spice from the prawns.

As explained by Richard, the BC sockeye salmon served with skin was seared on both sides and then poached in olive oil to create the crisp outer texture while keeping the juices in the center. A painterly swipe of carrot emulsion graced the plate, which was topped with sauteed broccolini, confit tomatoes and a lovely combination of chorizo and black lentils. The latter provided a smoky flavor, contrasting well with bites of the mandarin orange chutney topped fish.

I left the steak as the last to discuss because this one had an interesting back story. Had Richard not told us, I never would have guessed that this dish was a mix of Japanese (easy to see) and Mexican (not so evident at first) influences. The steak itself is prepared using a yakitori glaze; it is plated with pickled ginger and togarashi on top and a bed of chile hollandaise. A miso, sesame dressing sat on the side with flash fried cauliflower and fingerling potatoes. All the elements were done well, even that Mexican inspired chile hollandaise. As it turns out, Richard loves Mexican food, and one of his favourite restaurants is in Phoenix, AZ. There they can cook with hatch chile peppers, which have a fairly low spicy heat rating on the Scoville scale, but give off enough of a fresh, earthy pungency to make a manageable impact. Unfortunately, hatch chile peppers are not available in Alberta, so Richard worked with his chefs to find a mixture of peppers that can be purchased locally that, when combined, closely emulates the taste of the hatch chile.

If you don’t already feel full reading about all of the food we had eaten so far, you will be after learning that we also split two desserts: the raspberry white chocolate cheesecake and the dark chocolate raspberry bomb. Little works of art, the sweet endings were nicely plated. Both had a bit of weight to them, but the cheesecake came off as less dense, which was welcome. They’re actually great for sharing, especially after a large meal.

Overall, I would say that the menu, in its various incarnations, has had its ups and downs, but what we sampled last week was fantastic. The experimentation and playfulness that has been shown with the options that they’ve decided to put on their latest menu is a testament to the talent in their kitchen. Everything we tried was thoughtfully prepared, and I was impressed, not just with the taste and texture, but also the presentation. It was almost as if the Wildflower chefs had taken over. The level of craftsmanship from the bar to the kitchen was close to on par with Richard’s more upscale offering, but at a slightly better price point.

Based on what I had the pleasure of tasting, their effort to step back and reassess what they do best is working for them. Now, they just need you to remember that they’re an option when you’re in the downtown area. And, should you be worried about parking, don’t fret. While nearby construction is taking its toll, Lazia offers free secure, heated underground parking in the West Preferred Parkade by the Bay at City Centre Mall every weekday evening after 5:30pm and all day on weekends.

Lazia is definitely worth a visit, or a revisit if you haven’t been in quite some time.

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Edmonton Restaurant Review: Rostizado by Tres Carnales

"Water for oxen, wine for kings."

“Water for oxen, wine for kings.”

The backs of the coasters are printed with the Spanish proverb, “El agua es para los bueyes y el vino, para los reyes.” Roughly translated to English, it means, “Water for oxen, wine for kings.” While my friends and I did not drink any wine on our evening out, we did feast like royalty at Rostizado by Tres Carnales.

Originally, we had a group of eight that planned to get together, so I had attempted to book a table in advance. However, I was told that they had taken the maximum number of reservations for the evening (they only accept them for groups of 8 or more, 48 hours in advance). Being that all my friends were going to be off work by 5pm that Wednesday, we decided to chance it and do a walk-in. One friend arrived early and put the group down on the waiting list as a table for 6 (a couple of people could no longer make it). We were told that it would likely be ready by 5:15, so we sat on the benches outside the restaurant as there isn’t much room to linger inside. Just shortly after the indicated time, my friend received a text message letting us know that we could come in if our whole party was there. Thankfully, our last two members were within sight as they ambled down the block.

When we walked into the restaurant, I noticed that the Mexican style living room was to my left with the open kitchen directly ahead, seating behind and to the right with a private room (or two) at the far end. Retaining the rustic sensibilities of its predecessor, Roast Coffeehouse & Wine Bar, it’s a decent sized, 70-seat space that allows them to rearrange tables as needed. Mostly though, it has a homey feeling to it. You’re meant to sit back and relax. We were placed at a table against the wall that gave half of us a full view of the chef working away. Warmth was emanating from the rotisserie that was slow cooking chicken and pork, requiring that I acclimate during our meal (I eventually did).

Our server, Monika, was great; she brought us still filtered water (no charge) as soon as we sat down, provided us with drink recommendations (FYI…the pitchers of sangria that can be ordered at Tres Carnales, Rostizado’s sister restaurant, are not on offer here) and she indicated whether or not we had ordered enough food for the group. The menu isn’t large by any means, but everything other than the cemitas (sandwiches) are meant to be shared family style. We basically decided to go big or go home, so we ended up ordering the smoked salmon sopes, the albondigas, and queso fundido to start. The salteados verde and the jicama salad accompanied our two platters for two.

The smoked salmon sopes was the first appetizer to come. A plate of three hand-made corn flour sopes – they look like thick tortilla shells, but they’re fried until the outside is cooked and they are still soft on the inside – topped with an avocado cream salsa, tequila cured smoked salmon, mesquite, radishes and white onion, it was easy to split between the six of us. Personally, I wish there had been just a bit more salmon on it to cover every bite. Yet, this was my favourite of the three entradas we ate. The mix of textures from the sope, fish, salsa and raw vegetables, plus the range of flavours in the few mouthfuls that I had was enough to make me want more.

Albondigas are Mexican meatballs made of house ground veal, pork, beef and rice served with tomato and warm chile de árbol salsa, which gives the dish a heat that slowly builds and lingers. I’m a fan of spice and I could handle it, but a couple of my companions thought it was a bit too much for them. Regardless, I think you get four large meatballs that are juicy and really hold the essence of the salsa well. The last starter was the queso fundido, a skillet of melted smoked gouda and monterrey jack cheeses mixed with wild mushrooms, poblano chile strips and sautéed onions served with a side of bread and tortilla chips. This was really tasty. The cheese stayed hot and stringy because of the iron skillet. Unfortunately, it was also smaller than I would have liked, but definitely worth a try.

We opted for two salads, so we’d get some sort of green during our meal. The salteados verde is listed as sautéed seasonal greens cooked with garlic, apple cider vinegar, poblano strips and pumpkin seeds. Seasonal greens on this evening turned out to be kale, which was excellent. The kale really soaked up the vinegar, taking on a tanginess that was offset by the nuttiness of the seeds. Jicama salad, for me, was a nice alternative to the rest of the dishes, which were largely savoury. The salad was a mix of jicama (reminds me of apple), pickled red onion, orange segments, cucumber, mint and lime juice, which I considered to be a refreshing palate cleanser before beginning on our main platters.

The combination platter for two! We ordered two of these.

The combination platter for two! We ordered two of these.

Two huge wooden boards emblazoned with the Rostizado logo had to be fit onto our table. Each was covered with a combination of local Four Whistle Farm chicken (half) and pork roasted in-house (Chris, one of the owners, came by to say hello, and he said they’re experimenting with other meats on the rotisserie, including duck, which they know is my favourite!), garnished with peppers and carrots and served with rosti-papas (potatos) and tortillas. Let me just say, wow! While we all preferred the pork over the chicken, it’s not to say that the chicken wasn’t any good. The bird was perfect; it was slow roasted on the rotisserie so that the meat practically dissolved in your mouth. The difference is that the pork was incredibly juicy and the rub used to marinate the meat was so flavourful that it didn’t require anything else. A bit of pork inside a tortilla shell was all that I needed. The rosti-papas were delicious as well, and they were nice to have as a starch when we ran out of the tortilla wraps that came with the platters. As we were warned by Monika, we did have plenty of meat left over. She packed the rest up in two boxes for us. I happily took one home and it became my lunch the next day.

That meat was saved for leftovers on purpose, of course. Why you ask? Well, because we had to save a bit of room for dessert. They only offer two desserts on the menu: flan de queso and churros con dulce de leche. We made sure to sample both, so we ordered two of each to share. I had seen posts of the churros on Rostizado’s Twitter feed (@Rostizado_yeg) and seen them make them on the morning news, so I definitely wanted to eat some. While they were delectable, especially made fresh and drizzled with dulce de leche sauce, it was the flan that won me over in the end. It looked like traditional flan, but it had cream cheese folded into it, so it was a lot more dense than I expected and incredibly smooth, and it was drenched with a thin caramel sauce and tossed with almond slices. It was spectacular.

We were there for about two and a half hours and felt welcome the entire time. The service and the food was stellar. Between Tres Carnales (@TresCarnales) and Rostizado, I’d say that Chris Sills, Dani Braun and Edgar Gutierrez are doing things right when it comes to the Edmonton restaurant scene. They focus on and perfect core dishes to ensure that no one walks away hungry, but, most of all, they give their full attention to everything – the atmosphere, the service and the patrons – so you feel as if you’re experiencing something special and memorable every time you dine with them.

The Tres Carnales - Chris and Dani watching over Edgar who's busy in the kitchen.

The Tres Carnales – Chris and Dani watching over Edgar who’s busy in the kitchen.

Open for exactly four weeks as of today, the restaurant has been getting raves and seems to be quite busy already. However, I know that there are still some who haven’t learned of its existence yet. Although, that won’t last for long! I fully expect that it will become a quick favourite for foodies and casual diners all across the city, and, no doubt, it will make The Tomato‘s list of best eats and drinks in Edmonton come 2015.

For a more in-depth look at this establishment’s involvement in the local community and its efforts towards sustainability visit The Local Good to read my profile of Rostizado.

Edmonton Restaurant Review: The Phork (Closed)

The Beef Tenderloin Carpaccio

The Beef Tenderloin Carpaccio

The Phork (@thePhork) graced Edmonton with its presence at the end of 2013, opening its doors shortly before Christmas. Housed in the previous home of The Copper Pot, I was completely unaware of this new restaurant until I happened upon their deal on Groupon. It seems that the establishment was greeted with little fanfare upon debuting, so I count myself lucky to have come across the place in this fashion. Otherwise, I might not have found out about it until much later.

Although I had the vouchers in hand, it still took me over three months to make my way there, perhaps because it seemed like a slightly out-of-the-way location. Situated near the Grandin LRT Station on the main floor of a small office building, it wasn’t close enough to work to make it there and back during my lunch hour, and it just never was the first to come to mind when making dinner plans during the week or on the weekend. However, after having been there twice now within the last month, I can say that I wish I hadn’t delayed going for as long as I did.

My mother dined with me on both occasions, the first of which was a lunch outing. We had made a reservation through e-mail that time, but had also called ahead to ask about the parking situation. As it turns out, there is free parking available in the building’s underground parkade. The three or four visitor spaces are good to use during lunch hours while the remaining spots open up during the evening. I doubt that this is common knowledge as this information isn’t really advertised on their site. Yet, I think it certainly gives people more incentive to go, knowing that there is going to be somewhere to park their car in an area where parking may not be that easy to come by.

Views of the park, river valley and High Level Bridge.

Views of the park, river valley and High Level Bridge.

So, with that potential issue removed, we ventured into the restaurant where we were greeted quickly, although somewhat frantically, by a friendly guy who I learned later was Jameson the General Manager. Short staffed that day, he took on the role of server during lunch and promptly guided us to a raised booth that provided views of the High Level bridge and the park across the street. With about twenty or so tables that seat around four people each, it looked to be a quiet day as only a handful were being used. Despite that, I had high hopes.

Skipping drinks as it was still very early in the afternoon, we opted to stick to the food menu. I ordered the Boar Belly Chicken Club and my mom decided to go with the Grilled New York Steak. Both of us chose the seafood chowder for our side. When our dishes arrived at the table, my initial thought was that the size of the soup bowl was massive. For a side, they are very generous, and the soup was really delicious. It wasn’t very thick, but you could certainly taste the cream and it had a slight spiciness to it. It was also chock-full of muscles, pieces of salmon, halibut or cod, shrimp and vegetables. It honestly seemed like a full size order of soup and could have served as my whole meal. I’m definitely not complaining though. I consider it to be a plus that they don’t skimp on the portions.

With regards to my Boar Belly Chicken Club, it was quite delicious. I’m not certain what kind of bun they were using that day, but it was quite a crusty type of bread, which I am not that partial to, so I only ended up eating about half of the starch. However, I don’t feel that was a loss as it was a really large amount of bread and it wasn’t all necessary. The body of the sandwich included chicken breast, bacon (nicely crisped), which I’m guessing was the boar belly, aged cheddar, greens and tomato with bacon mayo. Overall, it may have been a little too salty for me when eaten whole. Yet, I enjoyed the strong smoky flavour and everything was well done.

The Grilled New York Steak with a side of Seafood Chowder!

The Grilled New York Steak with a side of Seafood Chowder!

The Grilled New York Steak was also a testament to the chef because it was cooked to perfection – incredibly tender and still pink. The meat sat on top of half an open-faced bun and was accompanied by sautéed mushrooms, Spanish onions, sun-dried tomato, spinach and Asiago cheese. I had several bites of it and it was so good. The different ingredients really melded together well and paired excellently with the steak. I would go back just for that.

We finished off lunch with an absolutely wonderful peach and mango crumble. The dessert was my favourite, and the single order was more than enough to share. Filled to the brim with large chunks of peach and mango, layered with crumble, candied pecans and walnuts and coming with a scoop of vanilla ice cream, it was a great treat for a spring day. Simple, but decadent, I was no longer hungry when we left.

If I can, I really do like to base my reviews off of more than one visit, so exactly a week later, we dropped in for dinner. This time, I reserved a table through the OpenTable system. As we arrived at 5:30 prior to the dinner rush (it was almost a full house by the time we left), we were promptly seated at a table next to the window. The view was basically the same as during our previous lunch, but I was now also able to see the Legislature building directly ahead of me as well as the High Level Bridge Streetcar passing by every so often.

The interior of The Phork.

The interior of The Phork.

Again, we opted to skip the drinks (Although, I will have to go back to try one of their tableside flare cocktails. They are served by local, professional flare bartenders and, according to their website, The Phork is the first and only restaurant in Edmonton to offer this service.) and concentrate on the food offerings (the supper menu is double-sided). Since Mother’s Day was coming up, we went all out and ordered three appetizers and a main to split, including Crispy Fried Truffled Mac & Cheese Balls, Smoked Jalapeno Blue Crab Cake, Beef Tenderloin Carpaccio and the Pistachio Crusted Rack of Lamb.

I’ll start with the Mac & Cheese Balls. These were awesome. The breading on the outside reminded me of the Mac and Cheese Maki at The Hat, but with a more even ratio of panko to pasta. The spicy chili Ketchup, truffle oil and what I assume to be shaved Asiago cheese that accompanied the balls were excellent additions that really elevated the palate of the dish while keeping from being overpowering. The two Crab Cakes were seared well. Plated with a side of gathered greens and honey & mustard aioli, it was a light appetizer that had that great balance of piquant and sweet profiles. The Beef Carpaccio came with fresh slices of sesame seed topped bread and thin sheets of beef tenderloin topped with baby arugula, shaved reggiano cheese, a sprinkle of coarse sea salt and a drizzle of EVOO. The beef was melt-in-your-mouth good, and the flavours from the extras were subtle enough to ensure that the meat remained the focus.

For the entrée, we divided the Rack of Lamb and I’m glad we did because the starters already provided plenty of food. On the other hand, I am also happy that we didn’t skip this main as the lamb was incredible. The kitchen really does an excellent job with the preparation and cooking of their meats. We asked for the lamb to be medium-rare and it came to us just as requested. The steak knife that was provided cut through the rack like butter and there was plenty of juicy meat on the bones, which isn’t always the case when ordering this dish. What I loved most was the strong Dijon mustard and crushed pistachio that crusted the lamb as it paired so well with the natural flavour of the meat. The brush of butternut squash puree and braised leeks were texturally appealing and gave the plate an artistic look. The side of sweet potato pave was a good starch to anchor the entrée, but there was so much that we couldn’t finish it.

Having experienced both their lunch and dinner services, I can safely say that this establishment is another fantastic addition to Edmonton’s growing restaurant scene. The bright, new interiors and the views make it appealing, and the personable service (although, they can refill water glasses more regularly) is something I noticed and has stuck with me.

For those who have yet to try The Phork, here are some potential incentives for you. Currently, the restaurant is offering $10 off lunch for groups of two or more during their Monday to Friday lunch hours. Every Tuesday they have half price off every wine after 4 PM, and Saturday evenings from 7 to 10 PM there is live music. I expect I’ll be back to indulge in beverages, more food and some music soon enough! It’s that good!

Edmonton Restaurant Review: Tropika Malaysian & Thai Cuisine (West)

About two weeks ago, my friend Ashley and I braved the cold weather on the way to West Edmonton Mall to stop at Tropika Malaysian & Thai Cuisine for dinner. I’ve been going to the 149 Street and Stony Plain Road location ever since it opened. It’s a favourite of my family’s and, therefore, we eat there frequently.

Ashley and I selected the restaurant for the evening because it is one of the establishments listed on The Tomato’s 2013 list of the top 100 eats and drinks in Edmonton, coming in at number 36. While we’ve gone separately before, we had never been there as a duo, and as it is on the list we’ve currently decided to tackle, we thought it would be a great opportunity to enjoy a supper together.

The food is consistently good and the service is impeccable (the servers make sure to refill your glass of water even when it’s still half full and they come by to clear away things like cleaned off satay sticks, so your table stays clutter free), which is why it holds an 86% positivity rating on Urbanspoon.

Some of my favourites - pad Thai, sambal bunchies and Tropika homestyle chicken - amazing food, plenty to go around!

Some of my favourites – pad Thai, sambal bunchies and Tropika homestyle chicken – amazing food, plenty to go around!

The menu at Tropika is extensive, but my parents and I have narrowed down our favourite dishes to satays (beef and lamb) with peanut sauce, Indonesian spring rolls, roti canai (Malay bread), pad Thai, sambal bunchies, Tropika home style chicken, stir-fried eggplant with chicken in Thai’s bean sauce and sayur lemak hot pot (vegetables in coconut milk).

What I love about going there for a meal (really any Asian restaurant is like this) is that it brings individuals together by allowing you to linger, converse comfortably and encourages sharing. The dishes served are meant to be split between everyone at the table, allowing you to try several items as opposed to limiting yourself to merely one or two things.

On this particular occasion, we did only end up ordering a couple of plates as it was just the two of us. Unfortunately, we did not order the sambal bunchies that were specifically singled out on the Tomato’s list. We attempted to have it made without the prawns since Ashley is allergic, but unlike the traditional sambal sauce made simply out of chili peppers, Tropika’s sauce is made using shrimp paste as well, so there was no getting around that for her. However, I can still vouch for those who voted to have it added to the Tomato’s top 100. Sambal bunchies, a mix of fried green beans, tomatoes, prawns and sambal sauce, is addictive because of the spicy flavours of the sauce mixed with the acidity from the tomato and the nice crunch of the beans.

I especially like to have the sambal bunchies with their pad Thai, which we did order this time. Again, the prawns were cooked and placed in a side dish. The stir fried rice noodles are cooked with chicken, fried tofu and egg in a Thai style sauce, topped with crushed peanuts and served with bean sprouts, lettuce and a slice of fresh lime on the side. The taste of the pad Thai is so good that sometimes my family orders two plates because one isn’t enough to go around. This evening, it was no different. One plate was plenty for the both of us, but we each probably could have eaten a whole order on our own if we wanted to indulge. Instead, we ordered two Indonesian spring rolls to complement our pad Thai.

My plate that evening out with Ashley - pad Thai and an Indonesian spring roll - so delicious!

My plate that evening out with Ashley – pad Thai and an Indonesian spring roll – so delicious!

The spring rolls are a good size, made with pan-fried chicken, Chinese mushroom and shredded jicama inside a crisp flour shell that is coated with peanuts. It comes with a side of chili sauce for dipping. I was happy to introduce this scrumptious appetizer to Ashley, and I’m pretty sure she really liked it as she told me, “I could have 20 of these. Well, I can definitely have at least 2.” When someone has eyes bigger than his or her stomach when it comes to their appetite, you know you’re on the right track.

As long as Tropika continues to serve up interesting dishes with layers of contrasting yet complementing flavours, I will continue to support the restaurant, and I’m certain that, if you try it, you will find some new menu items to call favourites as well.

Should you be unable to make it to a physical location, you can still treat yourself by having them deliver (free within a 6 km radius from their south side or west end locations and only $4 outside of those areas). Or, if you happen to be in a rush and want to get takeout on the way, you can save 10% on all orders over $30.

Have you been to Tropika before? What’s your go to dish?