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!
Perhaps the healthiest soup we’ve made yet! Kale is considered one of the latest super heroes in the food world. It is high in fiber, beta carotene, vitamins, calcium and low on the glycemic index. The soup is thickened with potato for taste as well as for a smoother texture.
The thick creamy like texture of this soup is of soul-capturing quality for many soup aficionados! Roasted Garlic (whether you like it or not) adds an extra layer flavour to the corn purée. As a result, this soup works very well as a hearty meal, particular on a cool fall or winter morning!
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!
This soup is a work art of in balancing flavours. How much of a spicy component is enough to yield a cup of perfectly balanced spicy soup? It takes a lot of practice to achieve! The answer is enough “warm heat” to build (not attack) on your palate, that will also highlight the natural sweetness of the grassy peas… a yin & yang soup!
Imagine this: the familiar flavours of tomato and mushroom married with a unique blend of spices. The end result? A perfect “love triangle” between the three flavours. This is a must try and can be served hot or cold.
One of the most sought after soups created by Chef Judy, the sweet potato lavender is appreciated by even the most advanced of foodies. Lavender flowers have been known to be used by humans in many different ways but not typically in food. When incorporated, it instantly transforms the traditional sweet potato soup into something indescribable, except by your palate.
The thick, juicy, tropical lime leaf from the South Pacific adds a refreshing eucalyptus minty flavour to (what you would otherwise think is) a basic tomato soup. This soup has a deep soul-soothing character that will make you want more! Try it cold or hot.
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!
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 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
This dish has combined two unique ingredients in culinary world – Szechwan peppercorn/chili and Veal brisket. One-of -a- kind Szechwan peppercorn flavour profile is the secret hero behind the super popular Szechwan Cuisine while Veal brisket acts like a Hollywood celebrity style overnight success to provide a new and better option than beef. The quality of veal is often softer and lighter by compare to beef counterpart. Enjoy the difference and celebrate a new dish!
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
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 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!