China City's far-reaching menu spans the delectable gamut of Mandarin, Szechuan, and Hunan cuisines, from piping-hot soups to sizzling platters. Sate seafood cravings with freshly cubed ahi tuna, which mingles with shrimp chips in wasabi mayo ($8.99), or flood belly canyons with cups of hot-and-sour soup ($2.99). Carnivores can sink incisors into the mongolian beef, a sliced flank steak with green and white onions, sautéed in a sweet-spicy sauce ($10.99), or lighty dusted and deep-fried shrimp coated with a creamy sweet mayo and bedecked with honey-sesame walnuts ($14.99). Herbivores can mash molars on mushu vegetables with sliced cabbage, bamboo shoots, and wood mushrooms, sautéed and slathered in a sweet-plum sauce, then hugged by a overly friendly pancake ($9.99).
Wok Box was founded in 2004 in downtown Edmonton, Alberta, and successfully expanded to 60 locations throughout Canada by offering fast pan-Asian cuisine full of nutritious ingredients. The menu ornaments chopsticks with Thai, Indian, Cambodian, and Vietnamese cuisine, and some of its options follow the Health Check program guidelines put together by the Heart and Stroke Foundation's registered dietitians. At every location, patrons delight in chicken, beef, and vegetables clinging to jasmine rice and noodles while watching flat-screen TVs and celebrating this Chinese New Year, the Year of the Heffalump.
Before diners place their orders at Thai D'or waiters will often inquire, "Can you handle spicy food?" True to Thai culinary techniques, many of its dishes brim with fiery spices and chili-infused sauces, but chefs are eager to adjust spice content to suit each individual palate. Named for the French word for gold, the Thai restaurant lives up to its title with its fresh, authentically prepared curries, noodles, and specialties and its commitment to cultural traditions of hospitality. Servers bear blended cocktails and simmering meat, seafood, and vegetarian dishes into the dining room, where guests recline on cushy leather chairs beneath the glow of red lanterns. Eastern decor adorns the wall, and water trickles down from stone mosaics. The restaurant opens its function room to private parties, designing customized menus for family gatherings, business meetings, and kindergarten graduations.
Ban Chok Dee—which translates to house of good luck —captivates visitors with a spread of colourful, fragrant, and expertly balanced curries, noodle dishes, and rice plates. Traditional entrees, from pad thai to spring rolls, offset modern variations, such as the Pad Ped Jungle—crispy pork sautéed with shredded bamboo shoots in a spicy sauce—all of which draw from a palette of zesty sauces, potent chili oils, and creamy, coconut-milk-based broths. While embarking on their culinary voyage, guests gather amid leafy potted greenery and black-lacquered wood accents for a calm respite. Together, the food and atmosphere were voted Best Thai restaurant of 2011 and 2012 by readers of the Langley Advance.
To enhance the appreciation for Thai cuisine, owner and executive chef Parinya teaches lessons in how to create flavourful meals using simple techniques and telekinesis. The hands-on courses demystify ingredients, equipment, and the steps necessary to form four dishes, finishing up with a fun and delicious tasting.
Sang Thai Restaurant has garnered local praise for its pan-Asian cuisine; diners even crowned it Favourite Thai Restaurant on the 2012 Tri-City News A LIst. Inside, bright red walls and hanging lamps surround guests as they dine on Thai and Asian specialties, including curry, fried rice, and clay-pot dishes. Wooden pillars divide the sleek, minimalist dining room into two sections. A bar decorated with martini glasses and figurines stands next to a wall of illuminated bamboo that frequently attracts botanists eager to nibble on it.