SABAI THAI EATERY
Neighbourhood: Crescentwood
Address: 1113 Corydon Ave
Phone: 204-888-6508
Entrees: $11 – $40
In a city filled with restaurants saluting its cultural diversity, we are spoiled for good choices. At Sabai Thai Eatery, sister chef-owners Supasorn Sayavongsa and Vilayphone Manivong bring an imaginative brand of alchemy to the kitchen with winning results.
Soft colours and lighting, along with contemporary booths reflect the approach to food in the kitchen—a modern take on the traditional. In fact, sabai is the Thai word for comfort, and the bistro vibe is a comfortable match for this Crescentwood neighbourhood.
Classic Thai appetizers start the meal with a bang. The broth of a small green curry soup is rich with coconut and comes loaded with chunks of chicken and broccoli.
Thai’s up shrimp are in step with the prettiest plates in the city; crispy noodles are coiled around skewered shrimp and positioned tipi style in the center of the plate ready for a game of tasty pick-up sticks. A dip in sesame sauce adds a sweet finish.
Stuffed chicken wings are a game changer for wing lovers. Ground chicken laced with noodles and spice offers textural pop in every marvellous meaty bite.
Beyond the ubiquitous curries and noodle dishes, the kitchen offers an unexpected flavours and delights. Pickerel cheeks, a distinct regional ingredient are given an exciting Thai twist. Pan-fried with flash-cooked watercress, the delicate morsels float in a bright peanut and sesame sauce.
Salmon ceviche, traditionally marinated in lime and garlic is kicked up with chili dressing and served as a refreshing salad with wonton crisps, making a fresh and light meal in a bowl.
Red and green Thai curries, with choice standard proteins are on the menu, but something different all together results in a robust rendition featuring Chinese style barbeque duck swimming in red coconut curry. Pops of sweet and juicy lychee nuts accent the deep rich flavour of the meat. A bowl of fragrant jasmine rice is a must for soaking up all the sauces.
Finish with pineapple filled wontons for dessert. The deep fried parcels are served warm with a scoop of vanilla ice cream, drizzled with honey.
