{"id":9518,"date":"2016-12-16T00:36:48","date_gmt":"2016-12-16T08:36:48","guid":{"rendered":"http:\/\/www.pickydiners.com\/www\/?p=9518"},"modified":"2016-12-19T11:26:42","modified_gmt":"2016-12-19T19:26:42","slug":"ban-chok-dee-incredible-thai-flavours","status":"publish","type":"post","link":"https:\/\/www.pickydiners.com\/www\/ban-chok-dee-incredible-thai-flavours\/","title":{"rendered":"Ban Chok Dee – Incredible Thai Flavours"},"content":{"rendered":"

When I was a judge for Vancouver Foodster<\/a><\/strong>‘s Sangria Challenge in the fall, I\u00a0was introduced to Ban Chok Dee Thai Cuisine<\/a><\/strong> in Langley, and the restaurant owner and chef Parinya<\/strong>. \u00a0Completely self-taught, the talanted chef has incorporated\u00a0her\u00a0hometown flavours from Thailand and her artistic creativity into her dishes. Besides her unique sangria creation, I had a chance to taste some of her signature dishes as well.<\/p>\n

Ban Chok Dee’s\u00a0special sangria, the Butterfly Effect<\/strong> ($10\/glass, $18\/pitcher) was an aesthetic and flavourful treat. Based on a classic white wine sangria with a little bit of cranberry juice and lemon, the drink was filled with frozen melon balls, honeydew sorbet, watermelon sorbet and fresh slices of peaches and kiwi, which were all floating on different levels and creating the different layers of green, yellow, orange and red colours in the drink. \u00a0 Some\u00a0additional Asian ingredients had worked more magic into the drink – \u00a0the flavours from coconut juice and basil, as well as from the garnishing Honey Lemon Twist and\u00a0Bai Bua Bok (Gotu Kola) Leaf. \u00a0But that was not all… \u00a0At the table when the drink was served, a \u00a0small shot of\u00a0Butterfly Pea Flower extract was poured into the drink. The beautiful purple colour of the extract slowly spreading at the top of the drink, becoming\u00a0the last colour layer of the cocktail. \u00a0The taste was rather complex. \u00a0A little bit Grand Mariner and Lillet Vermouth were also added to the sangria, providing a few extra punches to enhance both the booziness.<\/p>\n

\"Butterfly<\/a>
Butterfly Effect<\/figcaption><\/figure>\n

The Tom Yum Goong<\/strong> ($15), a\u00a0traditional soup from Thailand served in a classic\u00a0clay pot. \u00a0It was creamy from the coconut milk but also packed with flavours from all the exotic spices – galangal, lime leaves, lemon grass, chilli, curry and more… Even the drops of chilli oil and the cilantro \u00a0on top were not just merely garnishes, contributing more refined flavours as well. \u00a0Large succulent tiger prawns and button mushrooms cut into halves were found in the soup, making it rather luxurious and comforting. \u00a0The only thing that I had a problem with was the chopped lime leaves and lemongrass. Although they were finely chopped and edible, I would take\u00a0them out before serving the soup since the flavours were already incorporated, which would would provide a much more smooth and luscious texture to the soup.<\/p>\n

\"Tom<\/a>
Tom Kha Gai Soup<\/figcaption><\/figure>\n
\"Tom<\/a>
Tom Kha Gai Soup<\/figcaption><\/figure>\n

The Chok Dee Platter<\/strong> ($18) features Thai spring rolls, golden wontons, and chicken and pork satay on skewers, which were all cooked perfectly with the desired textures. The springs rolls and the wontons were nice and\u00a0crispy, and they buy valium online <\/a> came with 3 different dips (sweet and sour, chilli and fish sauce). The satay on sticks exhibited a\u00a0great mix of nutty, savoury and sweet flavours, and a hint of spiciness.<\/p>\n

\"Chok<\/a>
Chok Dee Platter<\/figcaption><\/figure>\n

Then chef\u00a0Parinya presented us a dish that was not even on the menu, but would be available if diners\u00a0order it\u00a0in advance. The Pomelo Salad<\/strong> was a work of art, with the \u00a0whole pomelo peel was carefully carved into an amazingly beautifully\u00a0lotus blossom, and a\u00a0salad of pomelo flesh,\u00a0tiger prawns and quail eggs was\u00a0in the centre of the blossom. Pomelo has\u00a0such a unique quality of \u00a0subtle citrus acidity and a good amount of sweetness, which work well with the\u00a0flavours of \u00a0fish sauce and chilli. The taste of the salad was bold but also super refreshing. It was a perfectly balanced dish.<\/p>\n

\"Pomelo<\/a>
Pomelo Salad<\/figcaption><\/figure>\n

We tried the Goong Phong Ka-Ree<\/strong> ($19), with prawns saut\u00e9ed in a roasted chili paste & curry powder with egg, coconut milk, onions \u00a0and bell peppers. The curry flavour was strong\u00a0but held back by\u00a0the coconut milk, both well complementing the sweetness of those big juicy prawns. \u00a0Indeed you gotta have a Thai curry dish\u00a0to complete a great\u00a0Thai feast!<\/p>\n

\"Curry<\/a>
Curry Prawns<\/figcaption><\/figure>\n

For desserts, we had the\u00a0Khao Neaw Ma-Muang<\/strong> ($8), or the sweet sticky rice balls in coconut milk served with slices of fresh sweet mango. This is a seasonal dish because the chef insists\u00a0to use mango imported from Thailand to keep the dish authentic. \u00a0Despite the fact that we already had so much food, \u00a0the quality of the mango was\u00a0making this dish irresistible – so sweet and so smooth, and just melting in your mouth.<\/p>\n

\"Khao<\/a>
Khao Neaw Ma-Muang – Seasonal<\/figcaption><\/figure>\n
\"ban<\/a>
ban chok dee<\/figcaption><\/figure>\n

I have been to quite a few Thai restaurants in the city but I have found them quite similar in preparing the food. I really don’t see how they are much better than Thai Express in any food court because their dishes just have the same ingredients and same spices, and even presented the same way. But for Ban Chok Dee, it is totally worth the journey to travel outside of the city because they are just that fantastic!\u00a0 The\u00a0self taught chef has inspired to put the traditional flavours and her originality together in her visually stunning and tasty creations. Make sure to try the\u00a0Tom Yum. And if you want to order the Pomelo Salad, you have to call them to check availability.<\/p>\n

* All food and beverages in this review were complimentary. Opinions are on the reviewer\u2019s own. *<\/p>\n

 <\/p>\n

Website and menu:<\/strong><\/p>\n

http:\/\/banchokdee.com\/<\/a><\/p>\n

More Reviews:<\/strong><\/p>\n

\"Ban<\/a><\/p>\n

Location:<\/strong><\/p>\n