DINE and Destinations - - SARA SAYS -

This trip through South East Asia re­quires no pass­port, just an open mind that’s pre­pared to marvel at the sights, sounds and tastes in a mag­nif­i­cent set­ting. It be­gins with el­e­ments of fire and wa­ter lin­ing the en­trance­way to heavy an­tique doors. In­side, the “wow” fac­tor is high! You’ve en­tered an­other world of Asian an­tiques, stun­ning back­lit mu­rals and mod­ern de­sign.

Cock­tails at the bar, where you can also choose from a vast se­lec­tion of ex­otic spiked tea, and a sam­pling of a small dish or two will en­tice you to re­turn. While at first glance, the menu of their tal­ented Ex­ec­u­tive Chef may be daunt­ing, but the wait­staff can take you by the hand and guide you on a won­der­ful gas­tro­nomic tour. The menu of many small dishes, gen­er­ously de­signed for shar­ing, are al­ways a great ad­ven­ture: a dim sum plat­ter, wasabi-crusted shrimp, thinly sliced steak, cooked at your ta­ble on hot rocks. Veg­e­tar­i­ans will find more dishes on the menu than they ever imag­ined.

In sum­mer, the ter­race, with its unique, com­fort­able seat­ing, boasts a koi pond filled with huge gold­fish. But wait, be­fore you leave, do check out the “fa­cil­i­ties” for an­other sur­pris­ing as­pect. Spice Route stim­u­lates and ex­cites our senses.

Cre­ated by Chef Ja­son Bangerter, Lang­don Hall

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.