rice, slivers of pink hamachi, sockeye Restaurant has been serving Winnipeg
salmon and pale puffin—all melt- the flavourful result for 25 years.
Bánh xèo’s roots can be traced
ingly tender—fall apart delicately in
back to France’s beloved crêpe. A
Nestled on the south side of Portage thin batter, prepared with rice flour
Avenue, this sleek eatery is a hot spot instead of wheat, is pan-fried into a
for the downtown crowd searching for crisp shell. Pull apart the generous-
sized serving and uncover a mound
first-rate Japanese cuisine.
Izakaya Edokko is open Tue-Sun of bean sprouts intermingled with
juicy shreds of pork and shrimp.
11:30 am-2 pm and 5 pm-9 pm.
Accompanying mint and romaine
add a fresh herby crunch to every
bite, while sweet and slightly spicy
dipping sauce bolsters the dish.
Neighbourhood . . . . . West End
A steamy bowl of umami-rich
broth and rice noodles is synony-
Address. . . . . 505 Sargent Ave
mous with Vietnamese cuisine
Phone . . . . . . . . 204-772-3167
throughout North America, influ-
enced by the French’s obsession
Entrées . . . . . . . . . . . . $5-$13
with beef broths. Pho has become
the litmus test for Vietnamese res-
Far before Asian fusion reached taurants, and Viva’s is top notch. The
peak trendiness, Vietnamese cui- broth's deep flavour is credited to its
sine was evolving out of a blend of studious preparation, made from
traditional Asian techniques and scratch and simmered for 24 hours.
ingredients and French colonial
Brimming with sweet-savoury
influences. Here in Peg City, Viva stock and four different preparations
of beef, Viva’s deluxe pho is the ulti-
mate soup for meat-lovers. Tender
shreds of rare and well-done beef,
spiced balls and slivers of tripe swim
in a sea of tender noodles. Pile on
some fresh Thai basil and bean
sprouts for a fragrant slurp.
A popular ingredient in Vietnam
and neighbouring countries, jelly-
fish surprises with a special textural
crunch all its own. The bold sea
creature-topped salad carries her-
itage and flavour. Embodying the
region’s philosophy of “yin” and
“yang”, pops of fishy salinity con-
trast with a bed of sweetly-brined
carrots and daikon. More juxtapo-
sitions in each bite—pickled and
fresh, crunchy and tender—work
At Viva Restaurant, the classics
are masterfully executed and sat-
isfy fans. For novices, the staff is apt
with suggestions, helping diners sort
through the 100+ menu items.
Viva Restaurant is open Mon-Sat
11 am-9:30 pm.
Why choose between
Have both in one bite!
Modern mash ups for something new,
and signature classics when familiar
means comfort! Soft dough, fresh fi llings,
made from scratch, make every fl avour a
winner. Lots of plant based options. www.perogyplanet.com
Perogy Pride since 1943! Follow
for fl avour of the week
ciao! / aug/sep / two thousand nineteen
• 1411 Main St. 204.633.6533
• 11-845 Dakota St. 204.416.7606
• 4-2001 Portage Ave. 204.615.0707