Today I was at yet another restaurant competing for the best margarita in the latest Vancouver Foodster Challenge. I was one of three judges tasked with trying each of the competing cocktails and deciding a winner by grading each on presentation, taste, and originality.
The journey has brought me out to my favourite restaurant to recommend in Langley. There is nothing else like it and it is truly one of the most aesthetic spots in the Lower Mainland.
The decor speaks to the cuisine with embellished seating, ornate tiling, a sparkling chandelier, and plenty of foliage creeping down from the rafters, to surround you in a welcoming space that has its front exterior spill out on to the sidewalk. As for food and drink, on each plate and within each cocktail a pansy is placed to keep on theme. It was like dining in a garden.
We started with a round of their featured Margarita, created especially for this competition. They call it “Killing Me Softy”, and the meaning of it is two folds. Tequila 1000, Cointreau, Ancho Ryes, Fresh Lime juice, Mint syrup, Fresh Strawberries, Pear charcoal syrup, Fresh Jalapeño sliced, Tajin, Dried pepper mint, salt, and sugar.
With a visual component, the colours tell a story. Where the original pink hue of this Strawberry Margarita represents love within the mind (as represented by the skull shaped glass), the black pear syrup added to it represents darkness and pain. Slowly the latter engulfs the former like poison. It is also a strong 3OZ cocktail, so in that sense if you are not careful it will knock you out, without you feeling it.
Pageantry aside it was a drink with layers including spicy, salty, and fruity. Not boozy and on the sweeter side, though there is a lot of it, served in a fun glass.
We also tried a couple of their new cocktails, not yet on their extensive printed menu.
One was an Earl grey martini prepared with 24 hour house infused vodka and the addition of a foamer. Yet another dangerous cocktails because you could not taste the alcohol past the slight tart, bitterness of a black tea. Although you wouldn’t necessarily be able to tell that this was earl grey, if the server had not mentioned it. Not traditional or expected, my guest described it as “sweaty funk”.
We all preferred the gin based sour melon cocktail. Although this too didn’t taste all that much like what its name promised. Outside of the vibrant hue I didn’t make out either cantaloup or honeydew, nor was it sour. Simply another variation on a sweet, easy to drink cocktail. Not for my tastes, but looking around the room, definitely what the demographic calls for.
And upon reflection the entire restaurant and menu served the same goal, as a great hot spot for a girl’s night out with pretty decor, a fancy vibe, and food and drinks on the sweeter side.
Case in point was their most popular starter, the Chor Muang Flower Dumplings. Traditional Thai flower dumplings in three colours, each denoting a different filling. The red beet dyed dumpling was pork, the green from pandan was vegetable, and the blue from butterfly pea flower was chicken. Each with its designated filling above plus peanut, sweet radish, onion, and cilantro. And truthfully, outside of slight textural differences they all tasted similar, as the doughy shell and sweet sugary peanut were the most dominating elements.
Their second most popular starter is the Ballerina Wings. Two fried chicken wings given its name due to the way they are spread in curtsey on the plate. Served with a tamarind-palm sugar sauce and tropical fruit salsa. As is it is a crunchy and juicy wing. I would have preferred a spicier sauce with this, because with the fruit based dip and salsa this leaned on the sweeter side, like everything else before and to come.
I sadly remembered the Bechamel Taro Nachos more fondly as an elevated and Asian inspired take on the classic pub nacho. Marinated tamarind prawns with avocado and bechamel sauce, served over fresh taro chips, topped with swiss & mozzarella cheese. I found the sweet coconut and tamarind shrimp the most dominant flavour, with the chips there for texture and the creamy sauce to bring it all together. I wished the cheese came across more salter to give this one a more savoury profile.
For some balance to all the heavier flavours, we ordered their House Salad and it worked. Mixed greens, apple, grilled pineapple, red onion, cherry tomatoes, candied walnuts, sliced almonds, cucumber, havarti cheese, and avocado; all tossed in a raspberry vinaigrette. To it we added some grilled lemongrass chicken. Other protein options includes breaded spicy fried chicken and/or grilled prawns for extra. I appreciated how well dressed this was, with additional dressing pooling at the bottom for those who wanted more. My guests felt there was a lot going on and there was too much to the salad. However, for myself this is how I like my salads: fully loaded with plenty of fruit and sauce so nothing is bland and I have plenty of flavours and textures to chew through to keep me interested.
We were then treated to a couple more new menu items, like these shrimp white bun baos with swiss cheese and dressing made from tomato, tamarind, oyster sauce, and fish sauce. Soft and gummy inside and out, each bun came with a light coating of oil. This was more tangy than sweet with the minced shrimp filling, but for my tastes I could have used more spice.
Another new menu item not yet listed is this 24 hours sous vide-ed grilled pork jowl. Fatty and tender coated in a sweet and spicy tamarind based sauce that gave you pops of tang on occasion. It is traditionally served with sticky rice, which was fried up in cubes on the plate. My guests wanted the jowl meat more tender, but I found it fine, it was the flavour I wanted different.
The 24 hours sous vide pork belly was gorgeous, curled up meticulously on the plate, sitting in a Thai coconut sauce with grilled Brussel sprouts on the side. The belly was more fat with only a sliver of meat. But what we did have was tender and flavourful from the combination of coconut sauce and fish sauce.
Truthfully, at this point we tried more dishes than the average guest, and as a result everything ran together. Everything was sweet in unison with the repeating flavours of tamarind, coconut, and fish sauce. Not being a fan of desserts and sugar in general I grew tired of the flavour and wanted a reprieve. Thankfully I got it in my favourite dish below.
The Sous Vide Thai Khao Soi Steak is the one I would recommend. It tasted as I remembered many years ago, but back then it was chicken as the feature protein. Still on the sweet side, but less so with AAA Steak, egg noodles, bok choy, and a spicy khao soi gravy. The steak was prepared well, but I would have prefer it chicken, as to not over power and burden the soft buttery noodles. At the end, it is the curry sauce that wins you over, and the perfectly prepared noodles that is coats.
The Massaman Lamb Shank was more Westernized, compared to the Thai inspired fusion dishes above. Braised, Massaman seasoned, premium grade lamb shank, served with hand mashed pomme purée, tamarind, carrot, and broccoli. Tender meat that came off the bone easily, best smothered in buttery potatoes for a meaty bite.
The Sablefish Risotto was another more modern entree. Lightly seared poached sablefish served with portabello mushroom risotto and swiss cheese. Flakey light fish with skin as crispy as the fried kale, a nice opposite to the dense and chunky cheese risotto.
At this point we were too full for dessert, which is a shame, because considering how well they did sweeter dishes, the desserts should be a hit, especially with the likes of a Banoffee Crumble, Coconut Crème Brûlée, Thairamisu, and Apple Tarte.
In conclusion, if looking for a great spot for girl’s brunch or girl’s night out, this is the spot with its photogenic decor and plates. My eyes ate more and better than my stomach did.
Food by Fanta
102 – 20542 Fraser Hwy, Langley, BC V3A 4G2
604-530-6803
foodbyfanta.com
