Song by Kin Kao

Here we go with another return visit to Song!  This is particularly significant because we ate here shortly after they reopened.  They were victims of a fire and were able to get up and running in just a month.  You will now notice that "Kin Kao" is prominently displayed above their doorway (paying homage to their original restaurant on Commercial Drive).  We had actually dined at Song earlier in the year, but I didn't blog about.  This time around, we had some pretty awesome new dishes and I really wanted to share!

I don't believe we've ever dined at Song and "not" have the Laab Wings.  These flats were split down the middle and hence were evenly deep fried.  The crispiness of the rendered skin was perfect while the meat was still moist and tender.  I really think everyone should prepare their wings like this!  Furthermore, the laab seasoning was more effective this way as more surface area was coated Hence, we got tangy, sweet, salty and spicy.  So addictive!

Probably the grandest-looking dish was the Papaya Salad with Soft-Shell Crab.  The salad itself was bright, fresh and texturally on-point.  With each bite, the crunch from the green papaya and carrots was pleasing.  Temperature was just right too.  There was a nice balance of sweetness, tanginess and spice which really tickled our tastebuds.  The soft shell crab was not merely for decoration as it added a light crunch and creamy briny-sweetness.

Another solid dish was the Thai Chili Tofu.  Sure, it didn't look like much, but I assure you, it was a textural and taste delight.  The core of the dish was the perfectly fried slices of tofu.  With the right firmness, the tofu was still soft and silky while holding up to the aggressive deep-fry.  It was crispy and robust which held up to the delicious garlicky and spicy sauce.  Some fried basil and bell peppers added aroma and sweetness as well.

One of the most simplest dishes we ordered was the Daily Vegetable Stirfry, which happened to be the Tong Choy or Stir Fried Water Spinach.  Unlike the Chinese version, this was not prepared with fermented tofu. Rather, we got some brininess from the addition of fish sauce as well as some small dried shrimp.  There was considerable wok hei which meant there was smokiness and intense caramelization.  We got some spice from the chili peppers too.  The water spinach still had crunchy stalks with tender leaves.

Another new dish that we've not had before was the Green Curry with Beef Shank.  Sure, we've had a green curry at Song in the past, but with the tender melt-in-our-mouths beef shank, it was a totally different experience.  There was much more body and robustness provided by the beef rather than chicken or fish.  For the curry itself, it was delicious as usual.  Lightly creamy and definitely briny, it had good spice.  To completely enjoy all of the sauce, multiple bowls of white rice would be ideal.

Of course we got the Pad Thai like we always do.  Moreover, we got it vegetarian-style as per usual.  Predictably, it was delicious as the balance between tamarind tanginess and palm sugar sweetness was on point.  Factor in the brininess saltiness of fish sauce and you have truly a wealth of flavours.  We couldn't forget about the wok hei either and the smokiness added depth.  Noodles were al dente and the dried baby shrimp on the top just added that something something to the dish.

Unexpectedly, the Kra Pao Beef arrived in big chunks of tender brisket rather than the ground up version.  Oh that was a nice surprise as the pieces of beef were so tender and had bits of tendon on them.  Texturally, they were an absolute delight.  Since they wok-fried the beef (that was already braised), it exhibited intense sweetness, smokiness and some spiciness.  The gai lan were vibrant and crunchy.

We had a really refreshing dessert in the Lod Chong Coconut Granita.  This was so light and refreshing with the sweetness of the corn being at the forefront.  But that gave way to the aromatic sweetness of coconut that worked well with the nutty and earthy sweet taro.  Really, the natural sweetness of the ingredients made this dish.  Overall, this was another delicious meal at Song.  I've never had a bad one here and it is no wonder they hold onto their Michelin Bib Gourmand year-after-year.

The Good:
- Impactful flavours
- Excellent wok hei
- Thoughtful execution

The Bad:
- It ain't cheap (I think they should be Michelin-Star rather than Bib Gourmand)
- Not the easiest place to find parking

Pai

Normally, I'm not a sucker for being influenced by a celebrity when it comes to restaurant recommendations.  However, when I saw Simu Liu enjoy his favourite bowl of Khao Soi at Pai in his hometown of Toronto, I thought that we should go there too!  It also helped it was only an 8-minute walk from our hotel as well.   We didn't make any resos but got a seat anyways since the place is deceptively large.

Before we got to the Khao Soi, we went for some appies starting with the Mango Slaw.  This was similar to a green papaya salad except it featured other julienned components such as carrot, red cabbage and pickled green onion.  Also, the dressing was similar too with plenty of acidity from the lime juice and tamarind with sweetness from the coconut sugar.  The crunch from the veggies was great and the aromatic crunch from the peanuts gave some relief from the tang.

Possibly the best dish of the meal was the Moo Ping (Pork Skewers).  These skewers were generously graced with pork that was super tender and juicy.  Aggressively-marinated, the pork was flavourful throughout.  The sweetness really came through in the meat whole the caramelization on the outside added intense, but balanced sweetness.   There some smokiness as well.  This was all levelled out by the savouriness as well.

Onto the mains, we dug into their signature Khao Soi first.  We chose to have this with beef and there was a tonne of it.  Although tender and flavourful, half of the pieces were a quite dry.  As for the broth, it was delicious with the creamy aromatics of coconut milk and the earthiness of the curry.  The sweetness was definitely there as well helping out balance the dish.  Noodles were al dente and soaked up the tasty broth.

We also had the Green Curry with chicken served in a fresh coconut.   There was some extra curry on the side since not all all of it fit into the coconut.   There was also coconut rice wrapped in banana leaves.   I thought the curry itself was good with the usual aromatic coconut milk, slight spice and sweet savouriness.  There was some firm pieces of chayote as well as a wealth of chicken breast.  Although chicken breast tends to be drier, I found this one a bit drier than what I prefer.   

Our last dish was the Pad Thai Goong with some extra spice on the side (which I used liberally, yum!).  This was also a great dish where the rice noodles were al dente and sauced with a good amount of tamarind and palm sugar.  Hence it was tangy and sweet while extra spicy (when I made it so).  In the end, I wanted to really like Pai, but it was hit and miss for me.  Some of the proteins were dry and chewy.  However, the flavours were really good.  So I guess your experience will highly depend on what you order and what protein you choose.

The Good:
- Impactful flavours
- Noodles were done perfectly
- Eclectic dining space

The Bad:
- Some proteins were chewy and dry

 

Song by Kin Kao

Since there are so many new restaurants to try, it is hard for me to do revisits of restaurants, even if I love them.  However, there are a few you may have noticed that I do revisit.  Those include Published, Mauna Sushi, Chef's Choice and Song.  I don't even care if I don't get more content because the food is just so consistent.  So for the latest meals from one of the aforementioned spots is Song.  In fact, it was 2 consecutive visits in as many weeks where we tried some new dishes and also ol' favourites.

But before we even got to any dishes, we got started off with an Amuse Bouche consisting of a pineapple "spoon" that resembled the one we had at Baan Lao.  Not sure if it was comprised of the same ingredients, but this meatball had all of the same flavours including the sweetness of palm sugar and nuttiness of the peanuts.  One dish that is only on the happy hour menu was the Fried Corn.  This was super crispy from the rice flour and the pops of sweetness from the corn niblets as so appealing.  The side of sweet peanut chili dip added a bit of everything to the crispy corn.  This reminded me of the corn karaage I had at Yardbird in Hong Kong.

One of my favourite dishes at Song is their split wings.  I've had them many times, but they have changed it up where they are now sporting a different seasoning.  Now called the Laab Wings, these are still cut in half exposing them to a more even deep-fry.  The result is a crispier exterior and easier-to-eat format.  Now with the laab seasoning, the wings were spicier and appealingly tangy.  These were great both times we had them with a crispy flavourful exterior while the meat was still moist.

Right in time for the change of seasons, their new Thai Corn Salad with salted duck egg was a subtle flavour bomb.  I know that statement is an oxymoron, but really, it was not in-our-faces flavourful, but at the same time, it was super impactful.  The combination of grilled sweet corn, long beans and grape tomatoes, provided the textural canvas for the spicy salted duck egg yolk dressing.  I found it mildly spicy, but definitely had all of the umaminess of salted egg yolk.  Naturally, the sweet corn was the star of the show and since it was grilled, the sweetness was amplified.  Loved the crunch of the ingredients too.

We tried 2 more of their new salads in the Jasmine Blossom and the Green Mango Crab.  With Thai tonkin jasmine flower, minced pork and tiger prawns topped with cashew nuts, this was a fragrant concoction that had elements of a laab combined with jasmine flowers.  However, unlike a laab, this was a very mild-tasting salad.  I enjoyed the meatiness of the dish as well as the cold-water crunchy prawns.  However, I was wanting more acidity. 

As for the Green Mango Crab Salad, this was all about the Thai herbs.  I wouldn't use the word overwhelming, as there was enough of the other ingredients (crab, green mango, pomelo, lemongrass, cashew nuts and salmon roe) to somewhat balance the flavours out.  However, the saw leaf herb was prominent.  The whole thing was tossed in a coconut Nam Jim dressing served with Cha Plu Betel leaves.  So there was aromatics as well as a certain sweet, briny and spicy thing going on.

One of the best things to order at Song is their Tom Yum Soup.  At first glance, you might be wondering why it costs $50.00.  Well, first of all, it is enough for 4 people and second, it has 6 giant tiger prawns.  Lastly, the flavours are so on point.  It is medium-spiced with plenty of brininess to go with the big hits of lemongrass, kaffir lime leaves and galangal.  The tiger prawns are meaty with a sweet, briny snap.  Personally, I'm not a fan of the saw leaf herb on top as it is a bit too pungent.

Another new dish is their Seafood Pad Kapi with prawns, scallop, squid, sator bean, long bean and baby corn.  They were not shy with loading this up with plenty of seafood.  The squid rings were tender with a chew while the baby scallops were buttery and soft.  Prawns were meaty and cooked perfectly.  Veggies were on point with vibrancy and crunch.  However, the one thing we wished for was more impact from the seasoning.  It wasn't really all that spicy or anything.

On the other hand, the Mushroom Stirfry with Fried Silken Egg Tofu is one of my favourite dishes here.  The combination of mixed 

mushrooms, silken egg tofu, celery and green onions are bathed in vegan mushroom garlic oyster sauce and sesame oil.  Although subtle, the flavours are impactful with saltiness and aromatics.  Combine that with the earthiness of the mushrooms, there is not wanting for more.  Texturally, the egg tofu is so delicate while the crunchy wood ear provide a nice contrast.

From one tofu dish to another, the Thai Chili Tofu is remarkably different than the previous dish.  Employing firm tofu that is fried aggressively, we have slices that are crunchy and almost hard.  However, they are soaking in a spicy sweet & sour tamarind sauce with bell peppers.  Therefore, the texture gets a bit softer and of course the flavours are prominent with spice, tang and sweetness.  Add on the fried basil and shallots on top, and there is plenty of aromatics.

Off to some curries, we have 2 non-Vegan choices starting with the Crab Curry with chunks of blue crab meat in a Thai yellow curry.  This is a fairly mild dish where the creaminess from the coconut cream shines through.  It is aromatic and sweet which compliments the crab well.  Normally, crab can be lost in a curry, but they are able to keep it relevant by not making it spicy nor too strong in terms of the spices.  Naturally, this needs to go with rice and it comes with a bowl.

The other curry is the Jungle Chicken Curry with Morel Mushroom. This soup curry consists of chicken thigh, morel mushroom, wood ear mushroom and Thai vegetables.  It doesn't look it and neither does it taste spicy right away, but believe me, it does have a real kick at the end.  The morels are a real treat but not as noticeable in flavour as you might think.  The chicken is dark meat and it is cooked just enough so that it remains moist and tender.

Their classic Pad Thai is one of the best in the city in my opinion.  Lots of wok hei and caramelization leads to a smoky essence complimented by the tang from the tamarind and intense sweetness from the palm sugar.  You can add a protein to this dish, but I feel it is pretty good without it (but I do like adding the grilled pork cheek sometimes).  The noodles are chewy and flavourful without being too saucy nor clumpy.  The ample amount of seared firm tofu adds plenty of meatiness to the dish.

Lastly, to end off the meal, you can't go wrong with the Mango Sticky Rice where the rice is coloured by butterfly pea flower.  The rice is warm, soft and chewy with sweet coconut cream and young rice pop on top.  Nice crunchy texture to break up the softness.  Mango on the side is ripe and juicy.  These were 2 delicious meals at Song where the classic dishes delivered.  I felt the fried corn was fantastic and that salted egg yolk salad to be really flavourful.  Some of the other new dishes were fine, but maybe a little conservative in terms of seasoning.  Solid service as usual.

The Good:

- Their classic Thai dishes are on point

- Bold flavours

- Solid service

The Bad:

- Some of their new items need a bit more impact

Sang Nuua Catering

Of all the blog posts I've ever done, this would be the most unique of them all.  So after I had visited Portland in November, I got a message from Sang Nuua Catering asking if I was interested in trying out their catering services.  Yep, I was definitely interested, but there were a few issues.  First, I don't live in Portland and second, wouldn't we need a kitchen?  The first problem was solved quickly as I was heading down to PDX with the fam.  Second problem was alleviated since I was staying somewhere with full kitchen facilities.  Since plates and utensils were provided, we had nothing else to worry about.  Hence, we made arrangements for the fam to try their Pan-Asian dinner.

We started things off with the Vietnamese-Style Glazed Wings.  Chef Aurora has worked at the famed Pok Pok and Nong's Khao Man Gai, so she knows a thing or 2 about Thai cuisine.  Hence, it was by no surprise that the wings were fried up crispy, but were super juicy and tender inside.  The fish sauce caramel was pungent being briny, sweet and garlicky.  I thought this was a great start.  My only wish is that the wings were darker in color (for aesthetics, as it made no difference in the eating enjoyment).  It is true that it is more difficult to get a darker color with rice flour though.

Next up was the Green Papaya Salad served with sticky rice on the side.  This was a fairly large portion, just like the chicken wings.  This meal could serve more than 4 people in my opinions (stay tuned for the rest of the dishes).  Fresh and crunchy, the salad featured julienned green papaya, green beans and tomatoes.  The dressing was sweet, briny and plenty tart that was an excellent appetizer.  It only whet our appetites for the rest of the meal.

We moved from that onto 2 salads including the Thai Steak Salad (can be had as Mushroom for those who are vegetarian).  This sported a considerable amount of tender strips of steak that were first seared, then stir-fried in herbs and seasoning.  It was then plated with Thai basil, onions and cilantro in a spicy dressing.  The result was essentially an all-meat dish that was sort of a "salad".

Chef Aurora then proceeded to fry up some eggs (Fried Egg with Vegetables) in oil until they were crispy on the outside, but still fluffy on the inside.  These were served on a bed of greens with fish sauce dressing.  Not a complex dish by any means but super tasty nonetheless.  I love eggs, so this was a textural delight to go with the fresh crispy greens.  Of course the dressing was at its briny and fishy best with sweetness and some acidity.

One of my favourite dishes was the Turmeric-Fried Catfish over rice noodles and herbs.  The fish was fried up beautifully where the color was appealing and the texture was buttey soft.  Lots of flavour from the marinate itself, but it didn't hurt that we had a spicy pineapple sauce to go with it.  Normally, catfish can taste quite muddy, but this was kept to a minimum.  Rather, it was more naturally sweet than anything else.

Lastly, we were served the Whole Roasted Bird (that was dressed and put into the oven at the start) served with GinGar sauce and sweet garlic sauce.  Slathered with hoisin and 5-spice, then roasted with herbs, the chicken was aromatic.  The skin was crispy while the meat was moist, even the breast.  Loved the gingar sauce as there was both ginger, garlic and scallions.  But really, the sweet garlic was pretty rad too with lots of fresh garlic.

For dessert, we were served something simple and refreshing in a sliced ripe Mango.  Overall, the food prepared by Chef Aurora is restaurant-quality, but served at your choice of venue.  Ingredients are fresh and prepared beautifully.  The amount of food is enough for more than 4 people.  So there we had a lot of leftovers, but Chef Aurora packed-up everything for us.   As mentioned by Chef Aurora, a kitchen isn't necessary for her catering services.  The menu would just be altered for the venue.  However, I wanted the full-meal deal and ensured that my hotel had a full kitchen.  I guess an Airbnb would work for this purpose as well.  Whatever the case, I am glad we got to experience this.  Totally spoiled with delicious food!

*All food for this blog post was complimentary*

The Good:

- Lots of food!

- Impactful flavors

- Beautifully cooked proteins

The Bad:

- To get the full-experience, a full-kitchen with enough counter space would be ideal

 

Song YVR

My initial visit to Song YVR (formerly known as Kin Kao Song) was fantastic.  Subsequently, they were recognized as Michelin Bib Gourmand and it was to no surprise.  For those who aren't familiar, Bib Gourmand refers to restaurants that good quality and value.  That pretty much sums up Song as the food is delicious and although not cheap, the pricing is fair for the quality.  We love this place so much, we had to make a return visit to try some more dishes.

However, we went back to the well with the Lemongrass Wings that were split then deep fried.  This way, there was much more of a uniform crispiness and since they cooked much faster, they didn't dry out.  Hence, the skin was well-rendered and crispy while the meat stayed juicy.  Beyond the aromatic lemongrass, the side dip was key in providing acidity, sweetness,  herbaceousness and a slight kick.

One of the stealthiest dishes was the Pomelo Salad topped with crispy shallots and shredded coconut.  Juicy and sweet with a touch of bitterness, the pomelo was a treat by itself.  However, the aromatic and crunch of the shallots and coconut acted as a perfect textural contrast.  Hints of lemongrass and lime leaves complimented the already tangy, sweet and slightly spicy dressing.  Completing the whole thing was some cashews.

One of the best things to have here is the Tom Yum Prawns Soup.  It is served in a hot pot that almost brought the soup to a boil.  I say almost because it didn't and the soup was a bit lukewarm.  Despite this, the flavours really popped.  Beyond the expected hot and sour notes, there was plenty of aromatics and bite from the galangal, lime leaves and lemongrass.  Umaminess and saltiness was evident from the shrimp paste as well.  This was more of a stew than soup as it sported large and meaty tiger prawns, young coconut and oyster mushrooms.

Jam-packed with large and fluffy chunks of crab meat, the Crab Fried Rice was truly a real treat.  Although the jasmine rice was just a touch soft, it was still the beneficiary of high BTUs, hence it was nutty with caramelized flavours.  The addition of shrimp paste provided impact in the form of a fermented and rich saltiness to go with some brininess.  This was a considerable portion, but then again, it was $40.00.

Another must-order at Song is the Pad Thai.  We added grilled pork jowl as our protein for an extra $5.00.  Featuring their house tamarind sauce, the dish was rich with tang and sweetness.  The rice noodles were chewy and not clumpy.  There was enough sauce for impact and lubrication.  Pressed tofu and pickled turnip made this a very legit Pad Thai with all of the necessary textures as well.

So one of their newest dishes is the Beef Short Rib Stir Fry with fresh turmeric, peppercorns, chili, garlic sauce, mushrooms, eggplant, green beans and peppers.  Once again, the wok fry was excellent as the flavours were caramelized and there was no moisture on the plate.  The short ribs were meaty and had some chew.  As for the veggies, they were vibrant with a bite and plenty of texture.

One of my favourite dishes was actually vegetarian in the Squash Stir Fry featuring kobacha and egg with a garlic and mushroom sauce.  The texture of the squash was appealing where it was firm, yet still tender.  The ample amount of fried egg provided a complimentary texture.  Best of all, the umaminess from the mushroom "oyster" sauce was sweet and full of depth.  Okay, I can't tell you enough how delicious the food at Song YVR is.  I highly recommend the place and it definitely deserves its Michelin Bib Gourmand status.  Sure, it is not cheap, but what is these days?  Might as well eat something that is guaranteed to be tasty.

The Good:
- Expert wok skills, things are caramelized without excess moisture
- Pronounced flavours
- Not your ordinary Thai restaurant

The Bad:
- Dishes average around $40.00 each, so it is pricey. Worth it in my opinion though.

Lotus of Siam

Okay, Lotus of Siam is another restaurant that has been on my bucket list for quite some time.  Every time I've visited Vegas, there is always a reason that prevents me from going.  From the guys not wanting to travel so far for food (this was based on the old location) to not having enough time in 2019, it was such a shame that I was stuck with expensive food along the strip.  Now I'm not saying Lotus of Siam is necessarily cheap, but at the very least, the food is interesting.

We came armed with a list of what we wanted to try and it included the Nam Kao Tod with crispy rice, sour pork sausage, cilantro, green onions, ground dry chilis, sliced ginger, peanuts & lime juice.  Aromatic, nutty and acidic, this mix of ingredients was appetizing and light.  For those who like exotic flavors, this is the appie for you.  Lots of cilantro and dry chilis meant this was spicy and pungent.  There was also layers of texture from the crispy rice as well as the peanuts.

My favorite dish was the Crispy Garlic Prawns with shells on, but with the actual prawn de-shelled.  Hence, there was a complete contrast in textures with the meaty prawn itself having a buttery rebound texture while the shell was super crunchy.   That garlic pepper sauce was so money as it was intensely aromatic and impactful.  The natural prawn aroma and sweetness still came through though.

Continuing on with their greatest hits, we had the Chilean Sea Bass with Saam Rod Sauce.  This is the only fried version and I thought it was excellent.  Buttery soft and flaky (which is hard to do with halibut), the fried halibut was as advertised - crispy on the outside.  The only choice of sauce for the fried version was a sweet and sour with peppers and onions.  I found this rather mild with more sweet than sour.  Loved the crunchy texture of the peppers.

Killing two birds with one stone, we got the Short Rib Khao Soi.  Hey, my son loves short rib and I love Khao Soi!   This version was pretty good with an aromatic and creamy coconutty base with perfectly cooked egg noodles.  This was a good compromise between being rich, yet still retaining a viscosity that was still drinkable.  As for the short rib, it was tender and moist.  It was the perfect protein to soak up all of the sauce.

Another one of their "must order" items is the Crispy Duck.  We paired it with a Panang Curry which was sweet but balanced by the chilis and peppers.  With just the right amount of coconut milk, this was creamy and rich while not being too heavy.  Of course this went well with some white rice.  However, the star of the show was the crispy duck.  It liked up to its namesake with crunchy rendered skin and tender duck meat.  Absolutely delicious.

Now for the dud of the meal - the Pad See Ew.  Yes, this is not one of their "Mom's Delights" and it definitely showed.  I found the noodles to be clumpy and mostly broken.  Flavors were relatively mild and the dish was in need of more seasoning.  I did appreciate that it wasn't overly greasy, but then again, the dish ate dry.  The slices of beef were also dry and quite chewy.  A bit disappointing considering how good the other dishes were so far.

Back to the good stuff, we had the Kha Nom Jean Nam Ngyow.  This consisted of a tomato base pork stew with ground pork, blood chunks, spare ribs, fried garlic and cilantro and rice vermicelli noodles. On the side, we found bean sprouts, sliced cabbage and dry chili pods.  I found this quite different than all of the other dishes we had so far.  The tomato broth was not super tangy, but there was a good amount of tomato flavor.  Noodles were a touch clumpy, but separated easily.  I liked this dish, but it wasn't as impactful as the crispy duck, prawns or halibut (if you had to choose between them).

One of the smallest dishes we had was the Kang Hung Lay (Braised pork and pork belly in dried herbs and spices).  It might've been a tiny portion, but it did pack plenty of flavor.  There was a deep meatiness to it due to the pork fat, so in turn, there was also umami and richness.  In terms of trying to pick out the herbs and spices, I could definitely get the lemongrass and galangal as well as the brininess of fermented shrimp.  There was also a good amount of palm sugar to give the dish some sweetness as well as background notes of cinnamon and nutmeg.

Even though we only had the four of us, we didn't hold back with our last savory dish in the Nua Sao Renu (Ribeye Steak) served on a bed of shredded cabbage, topped lotus-style tamarind sauce and fried dry chili.  This perfectly medium-rare steak was pretty tender and moist.  There was a decent char on it, although it was not apparent with all of the tamarind sauce on top.  About that sauce, as expected, the tamarind afforded a sweet tanginess which was appetizing and went well with the meat.

We ended off with a classic dessert in the Mango Sticky Rice.  I can't say this was any better than other good versions I've had, yet this was still satisfying nonetheless.  The rice was soft and sticky with a slight chew.  It was aromatic and sweet from the sugar and coconut milk.  

 The toasted mung beans added some crunch.    Mango was fresh being sweet and tangy.  Overall, we enjoyed our meal at Lotus of Siam and some dishes were outstanding.  However, maybe it is all the hype surrounding created unrealistic expectations.  I would still recommend you check it out, but stick to the greatest hits and your will be happy.

The Good:

- "Mom's Delights" are truly delicious

- Excellent service

- Comfy dining space

The Bad:

- On the pricier side

- Other items on the menu YMMV