Affordable and Delightful Thaitations Thai

There are many areas of Winnipeg that I have not had the opportunity to explore. One of those is the Transcona area, a suburb to the East of the City. Starting as a small town and city separate from Winnipeg, I learned that the area was amalgamated in the 1970's to the City of Winnipeg. Similarly to St. Vital or St. Boniface, the culture and pride of being in Transcona has descended through the years such that it has its own vibe and culture. Wanting to explore more of this area I picked a highly rated Thai establishment called Thaitations Thai.

Located on Regent Avenue, Thaitations does a nice job of advertising itself. The purple lettering on a background of white stands itself out in the dolrums of other restaurants in the area. The interiors are unfortunately not as inviting with laminate table coverings on decidedly plain tables. Nevertheless comfortable seating and a caring and attentive wait staff help to ensure a positive dining experience.

Thaitations menu is classically Thai. The chefs did a smart thing by offering a small but varied offering of traditional Thai cuisine without trying to offer anything too fancy or unique. What diners get then are the usual appetizers including the ever popular Golden Baskets, Soups, Salads, an colorful assortment of curries, fun stir fries and the expected Pad Thai. I was impressed by the extreme affordability of the restaurant with almost every dish less than $10. Value indeed

Pad Thai Chicken is my usual marker of a Thai restaurant and the version here does not disappoint. Tamarind sauce is the key here as it envelops a helping of rice noodles and are topped with sliced peanuts and fresh bean sprouts. The chicken was nicely cooked, tender and cooked long enough to soak up some of the sauce.

Given how affordable everything was I treated myself to a new dish Khao Piek Sen, a Thai rendition of Chicken Noodle soup. The thick broth had a nice rich chicken flavour and was accentuated nicely by the addition of white pepper and garlic oil. The thick rice noodles, cooked perfectly, acted as a textural contrast to the slices of white chicken and the broth. A large portion perfect for a cold or rainy day.

Khaed Phed (Red Curry) Beef was my curry of choice. The thick and nutty coconut based curry broth covered an assortment of eggplant, bamboo shoots and green beans. The curry had a nice sweetness from the use of the coconut milk that permeated through the dish and went well with the accompanied steamed rice. Each slice of beef were tender and soaked in the cauldron of the other flavours. Tasty.

Thaitations gives a great rendition of traditional Thai cuisine at extremely reasonable prices. Their use of authentic cooking techniques and ingredients make this one of the standout Thai spots in town. While the interior decor could use some work, Thaitations is an easy recommendation for anyone looking for a quick and cheap bite of Thai, especially if they are in the Transcona area.

Saffron's - Tasteless & Overpriced

Celebrating Canada's Day with friends is always a great marker of a good summer. Having to work on the wards on Canada Day this year, I met up with a bunch of fellow residents for dinner and drinks on the patio. The location of choice, Saffron's Restaurant in the heart of Corydon Avenue.

Saffron's is located on busy Corydon Avenue with plenty of foot and car traffic. Curiously the main building is tucked away behind the main attraction, the large sprawling patio that almost obtrusively pushes itself onto the walking paths. One cannot miss the joy and laughter of party revelers milling about on the patio, nor of the delightful smells wafting in the air. Thankfully the service staff was attentive during busy Canada's Day.

The menu is decidedly pedestrian, choosing to focus on pub grub favourites. The usual sandwiches, "gourmet" thin crust pizzas and boring pastas adorn the mains. Thankfully the appetizers take on a much more appealing form including lettuce wraps, steamed mussels or Mediterranean sliders. A decidedly Mediterranean feel is evident with the inclusion of Chicken Souvlaki and a gyro or chicken pita. Nevertheless there is nothing here that warrants a second look as everything on the menu is ordinary.

These Lettuce Wraps were a huge disappointment. Featuring a tasteless and bland mixture of chicken, noodles and vegetables all covered in a thick hoisin based sauce wrapped in romaine lettuce leaves that were too large and cumbersome to use; this entire dish failed to deliver on a supposed Asian inspiration. In fact, the massive leaves of lettuce completely overwhelmed the overcooked chicken and soggy chow mein noodles. A disgrace at any price, not withstanding the outrageous $16 charge associated with this dish.

The Chicken Souvlaki equally disappointing. At least here the chicken was tender and cooked well enough to be edible. In truth though, it was missing any semblance of the supposed oregano and garlic marinade but instead tasted all of drizzled lemon juice. The accompanying salad boring and pedestrian; and the swapped side of Yam Fries ordinary and under-seasoned.

There is nothing worthwhile to eat at the extremely overpriced and tasteless Saffron's. It reeks of a decidedly ordinary restaurant whose sole claim to fame is a busy and bustling patio; and while it might succeed in drawing customers in once, it gives them no reason to return again.

Yujiro - Tasty High End Japanese

When anyone asks me for the best Japanese restaurant in Winnipeg, I quickly answer with Yujiro. When I last blogged about it, I was impressed by the freshness of the fish as well as the care and effort the chefs put into their dishes. Thus when a few fellow residents asked to do a monthly handover event at Yujiro, I could not help but well up with excitement.

On Grant Avenue just off of Kenaston Bouvelard, Yujiro has amassed a well known reputation as high quality Japanese. Indeed everything about the restaurant exudes modern elegance with the pleasant but simple exterior signage, the gorgeous wooden tables and and magnificent sushi bar that gives a window into the world of sushi making. Always busy, one must make sure to grab a reservation to ensure a table is available.

The menu is attractive and features a wide array of Japanese staples. Appetizers including the ever popular Goma Ae or lightly fried soft shell crab; the usual tempura, donburi suspects; an assortment of the usual salmon and tuna sashimi as well as the unusal hamachi or gin dara and a dizzying array of house rolls and makis to round out the affair. Bento boxes are also available for those unable to choose and wanting a variety. Where Yujiro strives above the competition is in a daily features menu which houses award winning chef Ed Lam's daily adventures and experiments. Here Mr. Lam pushes the boundary of traditional Japanese cuisine and strives to introduce customers to unusual ingredients and unique pairings. Exciting indeed!

And of course I had to order off the daily menu. The Omakase Tempura assembles an assortment of mushrooms (Wild Morel, Shiitake, Wild Woodear, Shimeji), lightly dusted in tempura batter and fried to perfection. The absolutely gorgeous dish was almost too pretty to eat; and the first bites were equally pleasing. Light and airy tempura batter coat the dense and rich mushroom all finished off with a hint of powdered salt. Each mushroom had a distinctive textural contrast: the beefiness of the shiitake, the earthiness of the wild morel, the delicateness of the woodear and the softness of the shimeji; all working invariably well with the tempura batter. Incredible.

Wanting to try a bit of everything again I went with the a bento box. With any bento ordered diners are treated with a Salad and Miso Soup. Nothing terribly impressive or unique; the freshness and crispness of the salad goes well with the light ginger dressing, meanwhile being contrasted by the earthiness and saltiness of the miso soup.

  The Deluxe Special Bento Box features (from top left) Assorted Sashimi, three pieces of Nigiri, light Tempura vegetables and two handrolls (California and B.C.). The large pieces of sashimi include two Tuna, Two Salmon, one Octopus and one Scallop. Incredibly fresh and springy and devoid of any fishy smell or aftertaste, each fat piece of sashimi literally dances in your mouth as you eat. The star here is truly the salmon with a wonderful mix of soft springy meat with belly fat all accentuated by a touch of soy.

Similarly, the Nigiri feature the same delicate and delicious fish but now on a bed of sushi rice. Here the sushi rice acts as a nice textural compliment to the fatty fish. Furthermore, because of the thinner cut of fish, there is more room for the sweetness of the light soy dipping sauce to come through and envelop each tasty morsel of sushi.

The two handrolls are of equally good quality. The California Roll features the usual suspects of real crab meat, cucumber and avocado while the B.C. roll slightly more exciting with BBQ salmon skin and cucumber. The star here is the rich but surprisingly delicate salmon skin; toasted to perfection and drizzled with a light BBQ sauce.

Each meal finishes with your choice of ice cream. The Green Tea version here is traditional and tasted as you would expect. An nice complimentary ending to a fantastic meal.

Yujiro safely remains for me as the best Japanese restaurant in Winnipeg. Featuring absurdly fresh fish and a consistent attention to detail and care for flavour, the chefs have created a world class Japanese dining experience. Well worth the visit.

Read about my previous experience at Yujiro here: http://winnipeg-residency-food.blogspot.ca/2014/10/sushi-ramen-at-yujiro.html

Disappointing Dim Sum at China City Restaurant

Part of the job of a food blogger is to sift through the mediocre restaurants to find the hidden gems. Unfortunately there are occasions when a mediocre spot is truly mediocre and deserving of any and all criticisms they may receive. Such is the case with China City Restaurant, an disappointingly below average dim sum spot in Winnipeg.

China City is located towards the St. James area of Portage Avenue. The owners, realizing the amount of car and foot traffic in the area, smartly created a large and attractive sign beckoning would be diners forward. Alarm bells should already be ringing when I see the wealth of "options" including lunch buffets, dim sum and VLTs ... clearly a sign of an establishment lacking confidence in any specific area. The interiors are dated but clean and comfortable while the service staff attentive, albeit I was the lone diner this particular weekend day (second alarm bell).

Coming here for Dim Sum during the afternoon affords me the opportunity to participate in "happy hour" where all items are discounted down to $3/item. To its credit, China City does a nice job with its menu showcasing each item in a colourful array that acts to not only introduce novel diners to dim sum items but also whet ones appetite (ala Pavlov) for the upcoming meal. If dim sum is not in the cards today there is a modest ala carte dining menu that one can order featuring the usual suspects one can will find in a Westernized Chinese establishment.

These Pan Fried Shrimp Cake were an utter disaster with nary a shrimp flavour to be found. Rather you are stuck with a doughy greasy cake that is completely devoid of anything edible.

These Steamed Shrimp Dumplings were nicely presented and of a average quality. The large dumplings were steamed well and housed a nice smattering of chopped shrimp meat. The exterior skin, however, was too dense and doughy and altogether weighed the entire dish down.

Shark Fin Dumplings are aptly named for the fancy array adorning the top of the dumpling. Unfortunately what should have been tender egg wrapper with smooth rich meat turned out to be tough and chewy interiors housed in a thick and tough egg wrapper. Disappointing indeed.

There is nothing special about these Deluxe Pork Dumplings which are reminiscent of the frozen variety found at many local supermarkets. Tough, fatty and greasy meat makes this dish entirely devoid of flavour or finesse.

Sticky Rice is always a favourite of mine when ordering from Dim Sum restaurants and these were, thankfully, better than the other offerings. Two large portions of sticky rice adorn the interiors of this dish.

When unwrapped one finds tender juicy sticky rice housing a small handful of ground pork. Seasoned well; the dish is accentuated nicely by the aroma of all the ingredients wafting forward as you open each sticky rice package.

Wanting something more substantial I ordered the Curry Fried Vermicelli. Reminiscent of the version one can find at food courts, the Vermicelli at least had a nice fried aroma and was chalk full of tender vegetables. Using the curry sauce adds even more aroma to the dish, but I found it definitively one sided and lacking any further development of flavour or depth.

There are much better dim sum spots in Winnipeg than China City. While I commend the owners for portraying their restaurant nicely and creating a functional and attractive menu; the food is ultimately lacking, at worst inedible, at best average. You can find better at a food court.

Waki Temaki - Upscale Sushi Food Truck

Summer is one of my favourite times of the year. With the white snow behind us and the promise of heat and sun going forward, summer is often the time when I am often the most adventurous and willing to try new things. Capitalizing on the summer air are a litany of Food Trucks who have started to adorn the streets and alleyways of Winnipeg's busiest areas selling trinkets of delicious food for would-be adventurers. One of the newer trucks this year is the Waki Temaki Sushi Truck.

The whole premise of a food truck is that it is mobile and able to set up at any number of locations throughout the city. I caught up to these guys outside the Legislature on Broadway on this specific day. The brightly lit truck and whimsical signage are all key aspects to attracting diners and customers. Appealing and attractive it was no surprise to find a healthy line of diners when I arrived shortly after noon.

Waki Temaki is owned by the family behind one of my favourite restaurants in Winnipeg, Yujiro (Edward Lam). Using their home menu as a base and the concept of handrolls, Mr. Lam has crafted a menu combining popular ingredients to create unique handrolls. Shrimp Tempura, California, Spicy Salmon all adorn those wanting the usual, while a Tuna & Green Onion or Spicy Breaded Shrimp roll await those more adventurous. On the other hand the chefs also offer small appetizers like Yakitori or Tako Yoki, an octopus donus ball. And finally for those wanting a larger meal, one can always go with a rice box featuring a small handful of protein options. Definitely enough to keep anyone happy, indeed.

The delicious Yakitori features two marinated chicken skewers fried in Teriyaki Sauce and finished with sesame. The subtlety of flavours here show the true ability of the chefs with the tender chicken holding its own against the slight saltiness and sweetness of the teriyaki and contrasted well with the crunch of the sesame seeds; all working together to form a nuanced umami taste.

Wanting something more substantial I went with the Beef Rice Box. While initial impressions might resemble that of a fastfood takeout rice bowl, the contrast of the flavours here cries against it. In actuality, the exquisitely tender beef has just a mild hint of salt and sugar which works extremely well with the bed of perfectly cooked morsels of Japanese sushi rice. Colour and textural contrasts are found in the smattering of green onions on top. Delicious.

Waki Temaki Food Truck showcases excellent Japanese cuisine that rivals most established restaurants. That it is able to perform such feats in the confines of a food truck is dazzling and incredible. While not cheap, the quality is there making Waki Temaki an absolute recommendation for anyone who sees its colourful truck parked on a streetcorner.

Winnipeg Flying Noodle House - Incredible Homemade Noodles

I am amazed at the diversity and range of cuisines available here in Winnipeg on a daily basis. Not only are there the upscale Western style restaurants, but the litany of International options is dizzying. Exemplifying it even more so is Winnipeg Flying Noodle House, a mom and pop restaurant featuring handmade noodles and dishes from Mainland Northern China.

Located on Isabel Street just north of William, the restaurant is in an auspicious location flanked by take out pizza joints. Definitely not the location one would look for authentic Chinese. It also does not help that the exterior is decidedly dated and unwelcoming, nor do the tacky decor inside the restaurant. Nevertheless as with most of these family run places, the service and attitude of the owners positive and always keen to please.

The menu is exactly what I was looking for! Featuring only fourty items, it is clear that the owners were specifically looking to offer Northern Chinese specialties. Their main is always the handmade noodles which come in a dazzling array of protein options. Add on top of that specialty fried dishes and featured dishes like sliced fish fillet in chili oil makes this exciting menu soar. You can imagine my excitement off the charts for the food!

Homemade Noodles with Slow Cooked Spicy Beef in Broth is a long name but expertly crafted. The key here is in the extremely tender knife shaved noodles that are thick enough to soak up the soup but thin enough to not overwhelm the dish. Their slight chewiness is a welcome textural element especially when contrasted to the rich thick chunks of beef. The broth is also excellent with rich and deep flavours of the beef based broth.

Going with something new on the menu I ordered the Stir-Fry Preserved Yardlong Bean with Ground Pork. This dish was decidedly less appealing than the noodles as it featured small cut up bits of yardlong bean (similar to green bean) and ground pork. The chili sauce everything is fried in adds a nice heat to the dish but otherwise it is but one note in an otherwise bland ensemble.

I am a sucker for hot pots so you can imagine my excitement when this Slow Cooked Beef with Onion, Pepper, Leek and Potatoes Served in Iron Pot showed up for my eating delight. The beef was lightly dusted with a satay based sauce which went perfectly with the wok fried vegetables giving each bite a nice combination of sweet, salty, bitter and sour. The vegetables were nicely cooked: tender but not soft which challenged the brazen flavours of the well.

Winnipeg Flying Noodle House is an incredible treat to find in the heart of Winnipeg. While the decor and restaurant are nothing to write home about, the food is, at its heart, traditional Northern Chinese fare and anyone wanting a change from the usual dull Westernized Chinese in the area should come for a bite (make sure to order the noodles)!

Victoria Seafood, Cheap and Average Dim Sum

And here I thought I had completed the sweep of Winnipeg's dim sum core ... comes Victoria Seafood to the fore. Dim sum is the exemplification for me of family, food and culture; all wrapped up in delectable little bites of steamed goodness. I discovered Victoria Seafood upon patrolling the new Zomato Winnipeg site realizing that I had indeed missed it on my initial go around the dim sum spots in town. Needing to quickly correct that I made the long trek down to Victoria Seafood Restaurant on a shockingly cold summer day for a quick bite of dim sum.

Victoria Seafood lies on the corner of St. Mary's road and Dunkirk Street. A busy intersection close to St. Vital mall, its owners did a great job with the large block lettering inviting hungry traveler's forward. The interiors are simplistic but functional with comfortable wooden tables, extremely efficient wait staff. My initial excitement came to a fever pitch upon seeing the entire restaurant filled to the brim, a rarity for a weekday lunch.

Dim sum here works on the pen and paper ordering system. An initially seemingly skeletal number of wait staff work efficiently and effectively bussing the busy restaurant. My target was dim sum, although Victoria Seafood does offer a sit down ala carte dining option. Part of the draw I realized was the "happy hour" special running through the day with the majority of dim sum items coming down to ~$3/item. Thankfully along with the seemingly positive price point, the variety of items available do not disappoint. A large laundry list of the classic dim sum items adorn the menu and while nothing seems extraordinary, there is enough here to keep the novice and the adventurous dim sum diner happy.

The classic Shrimp Dumplings (Har Gow) here were simply average with a nice soft exterior and tender shrimp filling. My biggest complaint is in the portion size with each dumpling significantly smaller than the majority of Winnipeg dim sum spots.

A somewhat rarer item, Scallop with Shrimp Dumplings, takes the delicate filling of shrimp dumplings, marries it with bits of scallop and is steamed to perfection. I liked the dichotomy of the slightly chewy egg wrapper with the tender filling and the slight crunch of the egg roe on top.

A usual for me, the Sticky Rice Wrapped in Lotus Leaf is a block of sticky rice housing a collection of meats and mushrooms and steamed with a lotus leaf wrapper.

I was slightly disappointed at the version here as the rice was tough and not as moist as expected. While the filling generous, the taste did not permeate the entirety of the sticky rice and left the dish with two distinct dichotomous flavours as opposed to an unified one that the dish is supposed to convey.

Victoria Pork Dumpling is in actuality the "shark's fin" dumpling with a pork, mushroom and vegetable filling wrapped in an egg wrapper. Although nice in concept and presentation, the filling was altogether bland, greasy and tough. Missing was a sense of crispness or tenderness which would have helped these dumplings climb out of mediocrity.

You can probably judge from the picture of these Deluxe Seafood Dumplings (Sui Mai) that they were average. While Victoria Seafood offers large portions for these sui mai, I cannot help but wonder if they are of the frozen variety with tough filling that was unfortunately represented a congealed glob of fat.

These Chinese White Turnip Cake were a nice surprise from the overly greasy dumpling options. Lightly pan fried, the cakes had a delicate tenderness to the interior while maintaining a crisp exterior. Diving headfirst into a wash of the accompanied Hoison Sauce adds in well needed saltiness and a sense of umami. Well done!

These steamed Beef Balls were also surprisingly nice. The balls were infused with a hint of cilantro which added a nice aromatic indulgence that cuts through the fattiness of the underlying meat. Missing was the crunch of taro root that is usually accompanying said dish, but nevertheless the overall flavour was positive and spot on.

Victoria Seafood offers solid dim sum at a extremely affordable and reasonable rate. While there were clearly some misses on the dishes, there is enough here to satisfy most dim sum diners - a perfect spot for those wanting to delve into it for the first time as one can order a large variety without breaking the wallet. Definitely a consideration for those in the area.