Looking in from the outside, this restaurant looks like an inviting oasis from the Calgary cold. The decor is tasteful, and the house is packed.
We started with the golden tofu and scallops. The tofu was crisp and the sauce packed a flavor punch. The scallops remind me of something you might see in a fine dining restaurant.
Moving along to the pad thai. One of my friends commented that it was the first time the noodles were done al dente. The panang salmon was an interesting dish. The battered fish in the sweet and sour basa stayed crisp as the sauce pooled nicely on the bottom of the plate.
It’s really popular, and there seems to be an endless number of regulars, as the waitstaff greet the customers with friendly recognition. The service was spot on, even when it got really busy.
