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Over 6 years ago, Nikita and Bluebeard suggested that we meet up at Ban Dok Chee for Thai food out in Langley. Being residents of the community, I trusted their judgement and made the trek out there from Burnaby (actually not that far really). Turns out BDC happened to be a little gem of a place in the burbs with great Thai food at reasonable prices. I went back a few times on my own and also for some food challenges that they participated in. I had mentioned this to Mijune and she was game to try it out. However, instead of merely eating at the restaurant, we were treated to an exclusive peak into their private dining space nearby. Lavishly outfitted, the BDC Culinary Academy not only provides cooking lessons/parties, they can be booked for private events as well.
We were started off with a literal bite (Ma Hor) in the form of minced shrimp, ground peanut, sweet preserved radish, palm sugar, garlic, coriander root, ground pepper, cilantro served on heart-shaped pineapple. Even though this was small in size, wow this was quite the flavour bomb. Essentially, the diced prawn was only there for texture as the combination of peanuts, palm sugar and crunch from the salty radish hit on all of the notes. Add in the sweet and acidic pineapple and it was truly an appetizing start to the meal. Next, we had Miang Kham consisting of shallots, red bird's eye chili, ginger, garlic, lime and rind, roasted coconut, tamarind palm sugar, peanuts and dried shrimp on a betel leaf. I've had this before at Bob Likes Thai Food and this was very similar except more spicy. All of the flavours came through in layers with the initial hit of sweetness coming first and the heat coming at the end.
Next, we had something really simple in the Pla Haeng Taeng Mo, where it was curiously complex tasting. It was merely cubes and balls of fresh watermelon topped with crispy shallots, sugar and crunchy snakehead fish jerky. If you can imagine, the one ingredient that made each bite unique was the snakehead fish jerky. It was mildly salty, fishy (in a good way) and of course crispy with a slight chewiness. Think of salted watermelon and this would be it with a twist. Refreshing palate cleanser of sorts that was also savoury. Onto something more typical, we had the Appetizer Platter consisting of Chicken & Pork Satay, Golden Wontons and Spring Rolls accompanied by Thai peanut sauce, Num Jin Jaow and plum sauce. I've had this before and this was good where the skewers were nicely seared and tender. Wontons were super crunchy with a moist meaty filling with garlic, cilantro and black pepper.
Continuing with the small plates, we had the Pla' Goong or herb prawn salad with prawns, lime leaves, lime juice, tamarind juice dressing, red onion, lemongrass, mint, green apple & Thai chili on a bed of butter lettuce. This was definitely on the sweeter side, but still nicely complimented by the acidity of the lime juice as well as little nuggets of pomelo. Again, there was noted spice due to the addition of red bird's eye chili. The prawn itself was large and cooked perfectly exhibiting a meaty snap. Next, we were served both the Tom Kha Gai in a coconut shell and the Tom Yum Goong. Although both were good, I really enjoyed the tom kha gai due to the coconut milk. So aromatic and fragrant combined with hits of lemongrass, lime leaves and spice. The tom yum was appealingly tangy with an appealing amount of brininess and noted spiciness.
Things got serious when the Larb Moo was presented in custom carved pumpkin kabocha and butter squash. As much as this was impressive to look at, the actual product was even better. Often, larb can be dry and somewhat bland at many of the Thai restaurants in town. This one was moist, light and full of flavour from the fish sauce and especially the spicy chilis. We ate this with the provided sticky rice. Even more majestically plated, the Kanom Jeen Nam-Prik sported rice noodles served with minced prawns nutty, sweet and coconutty spicy curry sauce and fresh vegetables including dill, cucumber, dried Thai chilies, green beans and banana blossom. Lots of intricate knife-work was needed to prep the ingredients. When we mixed all of the ingredients together with the sauce, we got slippery noodles with plenty of sweetness and brininess as well as a multitude of textures. Add in the chilis (including the seeds) and the spice level went into overdrive.
Of course we didn't forget the more typical dishes including a duo of curries. As much as Chicken Green Curry can be somewhat of a clichéd dish at a Thai restaurant, this one was really good. Sure, it sported the usual creaminess and aromatics from the coconut milk, but there was balanced spice, sweetness and brininess as well. However, what made this even better was the tender chicken as well as the plethora of baby eggplant. Normally, we'd find the long Chinese eggplant, but this was made more authentically. Next, we were presented with the Lamb Shank Massaman Curry. This was also a flavour bomb with an initial hit of sweetness giving way to the classic comfort from the cinnamon, cloves and star anise. There was some heat, but traditionally, Massaman curries are more mild and this didn't deviate. The luxurious meat of the lamb shank was a perfect match to the spices in the curry. It was generally tender and gelatinous.
Our last 2 dishes consisted of 2 more classics including the Chicken Cashew Nut and Pad Thai. Exhibiting plenty of wok heat, the chicken cashew nut was flavourful with a touch of spice to balance off the sweetness. Unlike many versions I've had, the chicken in this dish was super tender and moist while still exhibiting the caramelized crispiness from the wok fry. I particularly enjoyed that the dish was not wet with any residual moisture at the bottom of the plate. What you see in the picture of the pad Thai was what happened after I opened up the omelette. Inside, the rice noodles were dry and al dente with plenty of tang and sweetness from the tamarind and palm sugar. We also found the traditional pressed tofu and preserved radish as well. In addition to the egg being on the outside of the dish, something a bit different was the perfectly seared scallops on the side.
For dessert, we were presented with a beautiful Strawberry & Raspberry Ice Cream dessert. Also on the plate was taro custard, khanom thuai (Thai coconut milk custard). Although the ice cream was on the icier side, it was truly refreshing and natural-tasting. It wasn't very sweet, which was prefect since the custards made up for it. They were aromatic and had a good mouth feel. Our last dessert was the Bua Loy Khai Whan or taro rice dumplings in coconut milk. Traditionally it's served with sweeten boiled egg, but here they used meringue for a French-inspired twist. I found this to be quite good with relatively fluffy taro dumplings. Loved how the meringue added a creaminess, yet at the same time, it was pretty sweet too. These desserts pretty much summed up the meal here at the BDC Culinary Academy. Except for a few creative alterations, the food was authentic Thai with a wealth of flavours and noted spice. Yes, you can get most of the same dishes at the main Ban Dok Chee restaurant. But if you want the food you see in this post, it needs to be part of a private booking at the Academy.
*All food and drink were complimentary*
The Good:
- Gorgeous (if not over-the-top) venue
- Elevated BDC food
- Higher end exprience
The Bad:
- Only available for private bookings and cooking classes
If you can believe it, Viv has never been to Pizzeria Farina... Yah, it's been around for quite some time, but she just hasn't had a chance to try it. It's not like she doesn't like pizza and trust me, she's gotten her fair share of razzing from others about it. Finally, when we had some time on a Friday night, she suggested we head out for dinner. Well, since Farina a Legna had just opened on the North Shore, we ended up braving the wait to eat there. To be honest, that wasn't even our first choice as we tried to go for the dinner service at Douce Diner on Friday nights. Unfortunately, they weren't open and our backup plan was Farina!
Even though it was just the two of us, we tried to get a sense of the menu by trying a little of everything. That began with the Polpette al Forno consisting of wood fired beef and pork meatballs in tomato sauce and parmigiano reggiano. Light, loose and moist while still maintaining a meaty bite, these were able to ride the fine line between tender while not being fatty. The tomato sauce was impactful with a pleasant tanginess while being well-seasoned bordering on salty (but not salty). For our veggies, we got the Brussels Sprouts with bacon. Typically, most restaurants fry the heck out of Brussels sprouts so that they are crispy and frankly not "Brussels sprouts" textured anymore. These were definitely fried, but not enough to lose the natural texture of a firm sprout. We enjoyed that, as well as the plethora of bacon.
The moment of truth arrived when Viv finally got to try a pizza! We selected the Finocchiona with tomato sauce, fennel sausage, provolone, parmigiano reggiano, fresh basil and spicy peppers. This was not lacking flavour as the spiciness really came through as well as the zestiness of the combined tangy tomato sauce and fennel sausage. Although the crust didn't appeared to be charred much from the top and the edges, the bottom did exhibit leoparding. Hence, the well-seasoned dough was nutty and crispy throughout. Viv really enjoyed it and the wondered why it took her so long to try it. We chose one pasta from the menu in the Vongole with spaghetti, clams, parsley, lemon, calabrian chili and butter. For people that really know me, this is my favourite pasta. However, this version was not good. It was as if they forgot to season the dish. It was that bland - no saltiness and no brininess. Furthermore, the spaghetti itself was past al dente.
For dessert, we went for the
Torta al Cioccolato or flourless chocolate cake with salt, EVOO and hazelnut cream. This was a surprisingly awesome treat for a place that isn't really known for its desserts. The cake was rich, chocolatey and just sweet enough. The flakes of salt really amped the flavour as well as the drizzle of EVOO. Light and nutty, the hazelnut cream added the necessary moisture to the relatively dense cake. So if you look at the dessert and everything else except for the pasta, our meal was good. The fact that there is a proper dining room compared to the other location (albeit with a low ceiling), is a bonus.
The Good:
- Solid pizzas as usual
- Expanded menu
- An actual dining room (compared to the other location)
The Bad:
- The one pasta we tried was meh
- Low ceiling means loud and a bit claustrophobic feel
In Richmond, it goes without saying that you will find some of the best Chinese food (especially Cantonese) in the world. I personally think the food in Hong Kong is also good but not any better than what we find right here in our backyard. However, as we move forward, the trend is more expensive and more deluxe dining experiences. Hence, the good ol' family Chinese (Cantonese) restaurant isn't as easy to find in Richmond as it once was. Although, there is this small little place best known for its late night "da lang" menu, yet boasts a very comprehensive regular menu as well. Sing Yee, located in Continental Shopping Centre, still offers their "woh choy" build-your-own multi-course dinners that are reasonably-priced.
We made the trek out there with the fam to order from that menu, including the addition of pre-ordered Peking Duck and Pork Patty & Salted Fish Clay Pot Rice. We did start with the aforementioned Peking Duck and it was really good. In a beautiful shade of dark mahogany red, the skin was crisp and light where it wasn't chewy at all. There was some fat underneath, but not excessive. I liked how they left a decent amount of meat with some of their cuts. As for the crepes, they were medium-thick, yet still delicate and remained moist throughout. The second course consisted of the usual Duck Lettuce Wrap. Despite being rather pale in colour, there was still decent wok heat that there was caramelization and a nice smoky flavour. There was plenty of tender chunks of duck as well as crunchy bits of vegetable. I guess they could've used more dark soy to give a nicer appearance.
Moving onto the other dishes, we really enjoyed the Sweet & Sour Pork. Yes, this poor dish doesn't get a lot of love due to its association with places like Manchu Wok and Flaming Wok, but rest assured, it is a legit dish and when done right, it is delicious. Of course one of the few places that did it authentically with hawthorne was the retired Hoi Tong. With that in mind, the version at Sing Yee was still solid where there was just enough sauce clinging to every morsel of tender (not refried) pork that had a slight crispy exterior. Solid dish. The same could be said about the Deep Fried Fish with cream of corn sauce. Normally, the fish is tossed in the sauce, but we preferred keeping the fish crispy and got it on the side. This was a huge portion of flaky basa with a thin crispy seasoned exterior. We found the sauce to be watered-down a bit, but the dish still had enough flavour.
Sporting large butterflied prawns, the Satay Vermicelli Prawn Hot Pot was texturally sound. The noodles were chewy, yet not clumpy while the prawns were fried just enough that the meat was still bouncy and sweet. Interestingly, they didn't devein them despite going through the effort of butterflying them. One thing we wished for was more satay as the dish was very mild and lacking in impact. For our veggie dish, we got the simple Wok-Fried Pea Shoots with garlic. Another great value as this consisted of a large mount of perfectly-prepared pea shoots. They were cooked through while still crunchy and vibrant. The ample wok heat ensured that the dish was not watery and the caramelized flavours came through. They were easy on the grease too.
At the end of the meal, we were served the Pork Patty & Salted Fish Clay Pot Rice. This is one of their signature items and it didn't disappoint. On top of the chewy and nutty rice, we found a large pork patty that had the salted fish chopped into it. As such, there was the unmistakeable briny saltiness interwoven with the natural sweetness of the processed pork. It was manipulated enough as well consisting of just the right amount of fat to create a luxurious tender and delicate bounicess. The meat was so moist, there was very little need to chew, yet at the same time, there was a certain meatiness that was retained. There was also the requisite rice crust stuck to the clay pot. A fitting end to a solid meal as we were satisfied while not paying an arm and a leg. This was actually better than the meal we had at Jade a few weeks prior.
The Good:
- Reasonably-priced
- Food is solid
- Has the build-your-own dinner option
The Bad:
- Very busy, service is fine, but hard to flag down
- Seating can be tight
Whenever Nikita and Bluebeard want to get together for eats, they are looking forward in escaping Langley and heading into Downtown for some fine eats. Well... I usually put a wrench into those plans as I look at it as an opportunity to explore the culinary scene in Langley! Okay okay, I know that culinary and Langley are usually not spoken in the same sentence but bear with me here. This suburb is one of the fastest-growing and as a result, it has increased amount of services including good places to eat. One place that I had on my list is a little spot called Annora in Langley City. We checked the place out before heading to Cineplex for a movie.
Viv and I decided to go for their 3-course meal deal at a reasonable $34.00. For my starter, I chose the Homemade Gnocchi with crisp prosciutto, squash puree and herb cream. This was a delightful appie where the delicate gnocchi was seared up beautifully with crispy caramelized sides and a fluffy interior. Enveloped by the sweet and smooth squash puree and aromatic cream, this was a pleasant beginning to my meal. For Viv, she had the Crisp Halibut Cake with cilantro creme and lime. Our fears of an overcooked dry fish cake were completely alleviated when we found flaky and moist halibut encased in a crispy breading. The dish was not overseasoned so that the fish could be the star. A touch of acidity and the unmistakable cilantro essence was evident as well.
Bluebeard went ahead the ordered the featured appetizer in the Seared Scallops with parsnip puree and mustard greens. Visually-stunning with 5 evenly browned scallops, they ate buttery and were just barely cooked through. In addition to being adequately seasoned, the scallops themselves were fresh and sweet. Much like my ghocchi with squash puree, the parsnip puree was smooth and mildly-seasoned where it helped add a creaminess to the dish. For his main, he decided on the Ling Cod and Prawns with crispy risotto, coconut prawn bisque and cilantro. Decent in portion size, the ling cod was beautifully prepared where it was flaky and soft. Prawns were perfectly meaty with a sweet snap. As expected, the bisque was creamy and aromatic.
Seemingly a similar dish, but not, Viv had the Seared Ling Cod and Scallops with crispy risotto, thai tomato broth and cilantro. Prepared exactly like the previous dish, the ling cod was cooked through yet still flaky and delicate. Scallops were perfectly seared like Bluebeard's appetizer being buttery and sweet. Loved the tomato broth as it was rich and aromatic while the cilantro was not too intrusive. Only blemish was the risotto cake as it was burnt on on side which created an unappealing bitter taste. The rice was good though being cheesy and and al dente. Nikita went for the Seafood Curry which sported a bevy of expertly-cooked seafood. However, the Thai curry was far too rich and thick while lacking the classic Thai flavours.
For myself, I decided on the Braised Beef Shortrib on a bed of mashed potato with chanterelles and leek demi glace. I felt that the portion size on this dish to be truly lacking, yet at the same time, the execution partially made up for it. In addition to the fluffy mash and deliciously woodsy mushrooms, the slices of shortrib were superb. Tender and almost melt-in-my-mouth delicate, the meat was also well-seasoned by the braise. The demi-glace was impactful and had the slightest brightness of leek.
Onto dessert, I chose the Apple Crisp with oat crumb, white chocolate and semifredo. Small and packed with flavour, this featured little nuggets of tender sweet apples. I thought the addition of white chocolate added another layer of sharp sweetness that the dessert probably didn't need. Despite this, the crunchy and aromatic oats brought the sweetness down a bit and overall, it was a pleasant dessert. I much preferred Viv's Lemon Mille Feuille with puff pastry, lemon curd and blueberry compote. Although more sweet than tart, the lemon curd provided enough brightness to keep things light. Add in the crunchy puff pastry and mild blueberry compote and this was less sweet and lighter than the crisp. In general, the food at Annora was solid and provides a different option than the myriad of expensive chain restaurants nearby.
The Good:
- Excellent service
- On point execution of proteins
- Reasonably-priced
The Bad:
- Some portions sizes could be a bit bigger
- Seating is really cozy
For a cozy tight community such as Ladner, they do have some culinary gems despite little fanfare. We have options such as Il Posto, Sapporo Kitchen and Taverna Gorgona that I would not hesitate to visit again if I'm in the area. Recently, Boca Grande opened up a B&M shop offering up not only donuts, but Mexican food. I made plans to meet up with Vandelay (yes, he lives!) but to our disappointment, not only were they out of donuts (they sell out really early), they were actually closed! Well, that meant we had to go with Plan B where we made the short walk over to the newish Pho Haven (photo from their Facebook page). This means that there are 2 Vietnamese restaurants in Ladner including Pho Saigon.
We didn't get too creative with our appetizers going for the good ol' Salad Roll as well as an order of their Fried Chicken Wings. As you can see in the picture, the salad roll was pretty standard consisting of rice vermicelli noodles, sprouts, romaine lettuce and prawn. With that being said, it was neatly constructed (not too tight nor loose) with fresh ingredients and an on point texture for the rice wrapper. We were on the fence with the chicken wings though. The meat itself was juicy and tender, but the skin was not crispy nor rendered enough. Loved the glaze it was tossed in as it was briny from the fish sauce balanced off by sweetness. Of course, the side of sweetened and spiced nuoc cham also kicked up the flavour quotient a notch.
Going for the standards, we had the Pho Dac Biet and also the Lemongrass Chicken with Rice. Presented in a decent portion size, the pho was quite good. The broth itself was clean and fairly subtle. We could get some sweetness and faint hints of star anise. Noodles were al dente and not clumpy while the meats were generally tender. I thought the rare beef could've been just a slight bit more tender though. Neatly plated, the lemongrass chicken was charred and caramelized. It was juicy and full of flavour from the brine exhibiting a sweet briny saltiness. Although it could be considered a small detail, the fried egg was not overdone, so the runny yolk could be enjoyed with the rice. Overall, this was a pleasant meal served in a clean inviting dining space. Owner was super nice and I would say the food is competitive with Pho Saigon down the street.
The Good:
- Solid eats
- Clean dining space
- Super nice people
The Bad:
- Wings could've been crispier
- Pho broth could be more impactful
Sometimes, I completely forget about certain restaurants because I get distracted by the newest spots opening up all over town. One of which happened to be Jade Seafood Restaurant in Richmond. I mean I would drive by it all the time (when it was located on Restaurant road on Alexandra), but I would never actually stop and eat there. It took a complete move to a different location on #3 Road near the Richmond Night Market to prompt me for a return visit. It was for their Dim Sum service and I would have to say it was as good as I remembered. This also encouraged me to come back for dinner as well, which I will discuss below.
We looked at their set meals but determined it would be too much food for us, so we went a la carte. Just like at Dim Sum, we once again ordered the Dried Scallop & Vermicelli in clay pot. In addition to the ingredients in the description, it also included egg, sprouts, celery, dried shrimp, shiitake and cured sausage. Unlike the last time we had it, this was much drier, which meant that it was even more aromatic. However, it was like they forgot an ingredient (possibly the sausage?) as the flavours were less apparent missing that cured saltiness. On the table, there was a featured dish in the Red Wine Braised Angus Beef Ribs Hot Pot. We weren't sure about this, but ultimately, it was pretty good. I would say it had elements of HK-style cafe execution where the meat fell off the bone and was super tender. Furthermore, the wine was not that apparent as the flavour profile was rather sweet (hence, the HK-style cafe reference).
Looking over their Chef's Recommendation section, we thought the Braised Portobello Mushrooms & Pea Tips with Truffle Sauce sounded good. In terms of taste, we agreed it was nicely balanced with just enough truffle. The pea tips were perfectly-prepared where it was tender while retaining a crunch. The one issue we had was with the portobello mushrooms. Coated with a thick layer of starch, it soaked up quite a bit of the moisture. In turn, the resulting texture was gummy and off-putting. Too bad since the rest of the dish was good. The flop of the meal went to the Sweet & Sour Sakura Pork served in a half-pineapple. This was clearly re-fried as the pork was too crunchy with no meat texture left. What a way to waste Sakura Farms pork! So disappointing as the sauce was balanced and just barely clinging onto each piece. Loved the fresh pineapple chunks too.
Arriving a bit later, the Salt-Baked Chicken was fantastic. Beyond the rendered and slightly crispy skin, we found tender and just salty-enough chicken meat. In fact, even the breast meat was juicy. Moreover, there was more than just the taste of salt as we got green onion, ginger and some sweetness to balance out the flavour profile. This was probably the highlight of the meal. Our last dish, Braised Halibut with Ginger and Green Onion took forever to arrive because they had left it off the bill. Would've been nice for them to check if everything had arrived rather than us waiting foolishly for it. Anyways, it was pretty good with flaky and moist chunks of halibut that had the definite taste of the aforementioned ingredients as well as classic Maggi sauce (goes so well with fried halibut). The dish was a bit greasy though.
For dessert, we were treated to Almond Cookies and Glutinous Rice Rolls. Since these were complimentary, we didn't have high expectations, but they turned out to be excellent. This was especially true with the rolls as they were soft and featured a tender elasticity. Inside, the custard was purposefully sweet. Compared to the Dim Sum service we had prior, we felt the dinner lagged behind. There were definite high points but also complete low ones too including the sweet & sour pork and the mushrooms. Considering the price point, these mistakes shouldn't happen. We had a more consistent meal at the more reasonably-priced Sing Yee a few weeks later. Different class I know, but just food for thought.
The Good:
- Fairly attentive service except for the missing dish
- When they had hits, they were really good
- Spacious and comfortable seating
The Bad:
- For the price point and reputation, no dish should be bad
- Parking wasn't an issue since we ate early, but it can be
Posts
Over 6 years ago, Nikita and Bluebeard suggested that we meet up at Ban Dok Chee for Thai food out in Langley. Being residents of the community, I trusted their judgement and made the trek out there from Burnaby (actually not that far really). Turns out BDC happened to be a little gem of a place in the burbs with great Thai food at reasonable prices. I went back a few times on my own and also for some food challenges that they participated in. I had mentioned this to Mijune and she was game to try it out. However, instead of merely eating at the restaurant, we were treated to an exclusive peak into their private dining space nearby. Lavishly outfitted, the BDC Culinary Academy not only provides cooking lessons/parties, they can be booked for private events as well.
We were started off with a literal bite (Ma Hor) in the form of minced shrimp, ground peanut, sweet preserved radish, palm sugar, garlic, coriander root, ground pepper, cilantro served on heart-shaped pineapple. Even though this was small in size, wow this was quite the flavour bomb. Essentially, the diced prawn was only there for texture as the combination of peanuts, palm sugar and crunch from the salty radish hit on all of the notes. Add in the sweet and acidic pineapple and it was truly an appetizing start to the meal. Next, we had Miang Kham consisting of shallots, red bird's eye chili, ginger, garlic, lime and rind, roasted coconut, tamarind palm sugar, peanuts and dried shrimp on a betel leaf. I've had this before at Bob Likes Thai Food and this was very similar except more spicy. All of the flavours came through in layers with the initial hit of sweetness coming first and the heat coming at the end.
Next, we had something really simple in the Pla Haeng Taeng Mo, where it was curiously complex tasting. It was merely cubes and balls of fresh watermelon topped with crispy shallots, sugar and crunchy snakehead fish jerky. If you can imagine, the one ingredient that made each bite unique was the snakehead fish jerky. It was mildly salty, fishy (in a good way) and of course crispy with a slight chewiness. Think of salted watermelon and this would be it with a twist. Refreshing palate cleanser of sorts that was also savoury. Onto something more typical, we had the Appetizer Platter consisting of Chicken & Pork Satay, Golden Wontons and Spring Rolls accompanied by Thai peanut sauce, Num Jin Jaow and plum sauce. I've had this before and this was good where the skewers were nicely seared and tender. Wontons were super crunchy with a moist meaty filling with garlic, cilantro and black pepper.
Continuing with the small plates, we had the Pla' Goong or herb prawn salad with prawns, lime leaves, lime juice, tamarind juice dressing, red onion, lemongrass, mint, green apple & Thai chili on a bed of butter lettuce. This was definitely on the sweeter side, but still nicely complimented by the acidity of the lime juice as well as little nuggets of pomelo. Again, there was noted spice due to the addition of red bird's eye chili. The prawn itself was large and cooked perfectly exhibiting a meaty snap. Next, we were served both the Tom Kha Gai in a coconut shell and the Tom Yum Goong. Although both were good, I really enjoyed the tom kha gai due to the coconut milk. So aromatic and fragrant combined with hits of lemongrass, lime leaves and spice. The tom yum was appealingly tangy with an appealing amount of brininess and noted spiciness.
Things got serious when the Larb Moo was presented in custom carved pumpkin kabocha and butter squash. As much as this was impressive to look at, the actual product was even better. Often, larb can be dry and somewhat bland at many of the Thai restaurants in town. This one was moist, light and full of flavour from the fish sauce and especially the spicy chilis. We ate this with the provided sticky rice. Even more majestically plated, the Kanom Jeen Nam-Prik sported rice noodles served with minced prawns nutty, sweet and coconutty spicy curry sauce and fresh vegetables including dill, cucumber, dried Thai chilies, green beans and banana blossom. Lots of intricate knife-work was needed to prep the ingredients. When we mixed all of the ingredients together with the sauce, we got slippery noodles with plenty of sweetness and brininess as well as a multitude of textures. Add in the chilis (including the seeds) and the spice level went into overdrive.
Of course we didn't forget the more typical dishes including a duo of curries. As much as Chicken Green Curry can be somewhat of a clichéd dish at a Thai restaurant, this one was really good. Sure, it sported the usual creaminess and aromatics from the coconut milk, but there was balanced spice, sweetness and brininess as well. However, what made this even better was the tender chicken as well as the plethora of baby eggplant. Normally, we'd find the long Chinese eggplant, but this was made more authentically. Next, we were presented with the Lamb Shank Massaman Curry. This was also a flavour bomb with an initial hit of sweetness giving way to the classic comfort from the cinnamon, cloves and star anise. There was some heat, but traditionally, Massaman curries are more mild and this didn't deviate. The luxurious meat of the lamb shank was a perfect match to the spices in the curry. It was generally tender and gelatinous.
Our last 2 dishes consisted of 2 more classics including the Chicken Cashew Nut and Pad Thai. Exhibiting plenty of wok heat, the chicken cashew nut was flavourful with a touch of spice to balance off the sweetness. Unlike many versions I've had, the chicken in this dish was super tender and moist while still exhibiting the caramelized crispiness from the wok fry. I particularly enjoyed that the dish was not wet with any residual moisture at the bottom of the plate. What you see in the picture of the pad Thai was what happened after I opened up the omelette. Inside, the rice noodles were dry and al dente with plenty of tang and sweetness from the tamarind and palm sugar. We also found the traditional pressed tofu and preserved radish as well. In addition to the egg being on the outside of the dish, something a bit different was the perfectly seared scallops on the side. 
For dessert, we were presented with a beautiful Strawberry & Raspberry Ice Cream dessert. Also on the plate was taro custard, khanom thuai (Thai coconut milk custard). Although the ice cream was on the icier side, it was truly refreshing and natural-tasting. It wasn't very sweet, which was prefect since the custards made up for it. They were aromatic and had a good mouth feel. Our last dessert was the Bua Loy Khai Whan or taro rice dumplings in coconut milk. Traditionally it's served with sweeten boiled egg, but here they used meringue for a French-inspired twist. I found this to be quite good with relatively fluffy taro dumplings. Loved how the meringue added a creaminess, yet at the same time, it was pretty sweet too. These desserts pretty much summed up the meal here at the BDC Culinary Academy. Except for a few creative alterations, the food was authentic Thai with a wealth of flavours and noted spice. Yes, you can get most of the same dishes at the main Ban Dok Chee restaurant. But if you want the food you see in this post, it needs to be part of a private booking at the Academy. 
