Viphalay - Incredible Thai (Edmonton 30 in 30)

There are some meals that you always remember, some meals that are irrevocably associated with a memory or emotion. In my third year of medical school I was working with a inner city youth organization and recall my co-director at that time telling me about a new Thai restaurant in town. He would rave about the noodles, the pad thai and the curries, so much so I had to cut our meeting short and organize a dinner for all our members. That restaurant was Viphalay. And it would remain as one of my favourite authentic thai joints in Edmonton.

Viphalay is a family owned Thai restaurant that has two locations. Their original is near Chinatown and was so popular it spawned the more central location on 105th street and 99th avenue. Retrofitting a two story home into a restaurant is no small feat, especially when it does so with a flare for the attractive. The bright billboard is both welcoming and inviting you to the wonders inside.

The menu features all the typical thai favourites that one would expect. From their appetizers to curries and noodle dishes, Viphalay offers a vast host of options for anyone itching for authentic Thai cuisine. I was pleased to see that the menu and, more importantly, the prices had not changed much from when I last dined there.

Three of us took part in the Sampler Platter featuring: Red Wine Shrimps, Stuffed Tofu, Spring Rolls, Thai Samosa and Mini Shrimp Rolls. The star of their appetizers are the Red Wine Shrimps featuring large shrimps drizzled in a red wine demi-glace sauce. The combination of juicy succulent shrimp with sweet, salty and vinegary sauce makes it an automatic recommendation.

Chicken Massamun was served in a large casserole featuring a mild coconut and massaman paste curry enveloping tender morsels of sliced chicken breast and vegetables. Topped with peanuts, the mild curry has a taste of tomato-ey acidity which permeated every bit of meat and vegetable, delicious.

Puht Goong Pong Curry (Curried Prawns) was a table favourite. Featuring large jumbo prawns stir fried with vegetables and egg, the dish had a nice hint of yellow curry flavour while contrasting the tender prawn meat with the smooth and silky fried egg. A dash of chili finishes the dish and wraps each mouthful together to complete a umami flavour.

Pad Thai is a must have for any good Thai meal and the version here does not disappoint. The springy tender rice noodles are finished here with tofu, shrimp, bean sprouts and topped with crushed peanuts. I was impressed by the balance of salty fish sauce and tomato-ey tamarind achieved in this dish which make it one of the best versions of Pad Thai I have ever had.

Nua Na Lok (Hell's Beef) was a recommendation from one of our diners: slices of beef are first marinated in a spicy sauce and then roasted to perfection. Although the slices of beef had a nice spicy aroma and flavour, I found the pieces a bit tough and unilateral in flavour, missing a contrasting taste and textural component.

Final dish of the day was Kwah Gai Mahk Mak (Tamarind Chicken). Here Viphalay takes morsels of flour coated chicken and stir fries it with vegetables in a tamarind based sauce. This was quite tasty as you got a nice tamarind flavour that coated each piece of breaded chicken and vegetables. I was a bit disappointed however, at the breading to meat ratio and thought the dish could be improved with larger more succulent portions of chicken.

Coconut Rice is always necessary for a good Thai meal. Steamed with coconut milk, you get a nice aroma of coconut once you unveil the bowl of steaming hot rice.

Overall Viphalay delivered some of the better Thai food I have ever had. From their excellent pad thai to the delicious curries and the saliva inducing red wine shrimps, there should be enough on the menu to satisfy even the pickiest of critics.