Chef Judy’s red curry dish was awarded as the most memorable meal of year in 1999 by Edmonton Journal as the centennial edition celebration. Today, the tradition of most memorable red curry lives on! In fact, our red curry sauce is one of most versatile condiments around. It is a great compliment with vegetable, seafood, white and dark meat.
PS it’s vegan and celiac friendly
This green curry sauce is packed with exotic, tropical flavours with uplifted herbaceous note. It would definitely help your cooking to reach a new echelon. It goes extremely well with seafood and white meat like chicken.
PS it is vegan and celiac friendly
Green onion cake is easily considered to be the most popular food item in Edmonton! Based on century year old recipe, our 100% hand crafted version will proof that it is a solid true statement. In fact, this cake should be treated as a “food craft” and savored with your heart and soul! Since our green onion cakes are fully cooked, you simply place them on a parchment paper lined or non-stick pan and heat them up at 165C (325F) for 12 minutes. Enjoy!
Our best selling side dish…premium long jasmine rice cooked in tropical coconut milk and packed with antioxidant goji berries. It may not cure any diseases but definitely promise to maximize your feel food factor!
This classic dish is a highlight on a century year old recipe…the original Peking style beef (NO deep fried please)…a slow-cooked beef in superior old age vinegar and molasses. It is an old fashion style to tenderize meat without any hi-tech equipment or chemical. If you want enjoy something from the past, it will fit your bill.
PS the dish is proudly prepared with Spring Creek Ranch all natural beef
Bison is considered as one of the most indigenous ingredients from the Prairie Provinces. In fact, this bison short rib dish is the most popular red meat dish in our restaurant for 10 years running…its fans include an 8yrs old kid and top Politian!
It showcases the best slow-cooking technique with the meat with lesser fat than beef can preserve its flavour, texture and integrity of the food quality. Meanwhile, Siao-Hseng wine adds a new dimension to the dish and allows your palate to witness the perfect beautiful marriage between lean protein and alcohol! Enjoy!
The concept of this “east meets west” fusion sauce is based on Italian Bolognese sauce and Chinese Spicy Hoisin sauce. It is also considered as a meal which contains all natural Alberta lean ground pork from Four Whistle Farm and perfect for a quick easy nutritious meal with pasta, noodle, potato or rice…even making a new flavor of tacos!
It’s a medium spicy meat dish native to Indonesia. It has a deep nutty flavour with earthly turmeric aromatic component. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their ‘World’s 50 Most Delicious Foods (Readers’ Pick)’ list. Not bad at all, indeed.
Buttercup squash is one of the most popular winter squashes in Canada. Thus, we are so fortunate to have this beautiful soup all year around…Yippee! The taste and smell is one thing, but don’t forget the bright golden yellow colour, which is quite pleasing on the eyes, and the heart hugging texture is a charming factor for many of its followers. Essentially, you can enjoy this soup with as many as four senses!
Our best selling soup!
The ginger and carrot flavour profiles are like a “match in heaven” in this soup. The foundation of this is based on the quality of the ingredients which includes 100% freshly grated ginger roots. It yields an incredible depth of flavour that touches your soul and warms your heart!
This multi-purpose dish is an excellent example to showcase our “taste local taste global” concept. It combines exotic, complex flavor from North Africa and all natural lamb from Farm Fresh Lamb from Peace Country, Alberta. You will be your own judge! By the way, it is equally great as appetizer/hors d’oeuvre or meal with the starch and vegetable of your choice.
You’ve heard “east meets west”…how about “east meets south”? We have an answer for you! The flavour of this dish… relajo (REH-la-hoe) is hailed from South America perfectly marriage to popular south-east Asia’s lemongrass. The result is emotionally explosive! It was also part of secret ingredients to win the People Choice Award at 2008 Canadian Culinary Champion in Toronto by Chef Judy…you have to taste it and believe it. This dish goes equally well with full body ale or robust lightly-oak red wine.
PS the dish is proudly prepared with Four Whistle Farm all natural pork
This dessert was originally designed for a special customer who had a long list of food allergies with the intent of fulfilling her lifelong dream to eat a chocolate based dessert. Today, it’s an all-time favorite for many and also a life-saver for those with a restricted diet or simply looking for a healthier food alternative. Just so you know, it ONLY contains organic brown rice, Belgium dark chocolate, sugar, and water. Who would have thought?!
This dish is originally inspired by the yoga-meditation culture. It contains two main components: grilled portobello mushroom which has been marinated with Asian spices & fresh Italian herbs and lentils simmered in a lemongrass-Thai Basil scented broth. Would you say a “yin & yang” reunion party?! It works great as a vegan friendly meal or side dish if you wish. Enjoy with deep ujjayi breathing!
Assortment of mixed beans slow-cooked in vegetable stock and spiced with uplifting Asian spices. Tofu added to complete its complexity and texture. The result is one of the healthiest meals ever…two times of protein and iron per daily serving recommended intake …plus gluten free, vegan and lactose intolerant friendly. Bravo!
PS it would be equally great as meal or side dish for sharing