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Coconut Milk: From Curries to Piña Coladas
Coconut milk is often used as a base for curries and other dishes. We’ll bust open this enigmatic ingredient and drink its secrets.
Though the coconut’s usage is often thought to be limited to sweet desserts, around the world, coconut milk is a staple of savory dishes. To make the milk, cooks grate coconut meat, soak it in hot water, and squeeze out the thick liquid, which makes an ideal base for stews and curries. Repeating the pressing process yields an even more viscous milk, but when selecting coconut milk in a store, patrons should be wary of those that contain artificial thickening agents.
It is also important not to confuse coconut milk with coconut water, the sweet, clear juice of a young coconut, or cream of coconut, which is generally thicker and sweeter than coconut milk. Coconut milk, which is an excellent substitute for dairy in a vegan diet, lends its richness to a wide range of dishes. Mussels grow soft in steaming pots of the stuff, and lemon and peppers might brighten the thick broth of a Thai curry.
Thai One Asian Fusion
Thai One isn't a Thai eatery; rather, it's a restaurant specializing in Taiwanese cuisine. It's name is actually a homonym of the chefs' hometown, Taiwan, where dishes such as roasted duck, fish in wine sauce, and spicy bean curd are popular.
Thai One's three chefs take these Taiwanese flavors and fuse them with those from Thai food and other Asian cuisines, creating one-of-a-kind dishes. They deep fry chicken spring rolls, saturate prawns in a Chinese cooking wine, and mix tender beef into a red-curry-and-coconut-milk sauce. An extensive nonalcoholic drink menu helps guests find the perfect milk tea or Slush to accompany their food.