Sunday, February 23, 2014

Red Kitchen - A Very Spicy Thai Restaurant in Ajax

For long, I have been on the hunt for Thai restaurants that serve really spicy food -- the Thai way. Unfortunately, I have to concede that so far in Canada I have not found any 'authentic' Thai restaurant. The spiciest Thai foods I have had so far are from two restaurants -- one in Vienna, Austria, and the other in Jaco, Costa Rica.

So, when I saw a new joint, called Red Kitchen, open up in Ajax, it was time for a try but I have to concede I was too sceptical. I was ready to settle for a decent East Asian dinner.


I ordered Tom Yum soup and the plate of Thai spring rolls for appetizers.
Tom Yum Soup

Thai Spring Rolls
The soup was warm and contained the usual ingredients and the sour taste of lime juice. The chef was not stingy with shrimps. The spring rolls, also with shrimps and vegetables, were crisp and fresh. They came with sweet and sour as well as peanut sauces.

Main Courses

For the main meal, we went for Nasi Goreng (fried rice) and Thai-style spicy red beef curry.
I asked the waitress how spicy it will be and she assured me they can make it very spicy but only on the condition that I cannot return the dish should I find it too hot for my taste.
It was not a problem for me.
In some places you know that the chilli paste or, worse still, chilli powder, was added  later-on to the almost cooked or cooked meal. Because the last additions did not mix and cook well, the dish tastes raw and awful, not to talk about the negative effect it can have on the stomach.
Thai Red Curry

But at Red Kitchen it was a different story: the sauce was spicy and in addition, I could also see the small pieces of chillies. What I liked was that the chilli strength had seeped into the curry, giving me the feeling that the sauce was almost fresh if not fresh made.
This was kind of crazy spicy but delicious.
Nasi Goreng

The Nasi Goreng was decent and could have been enough for two people.


For dessert, ordered deep fried bananas with ice cream. It also came with its chef's special sauce. I would have preferred had the bananas been fried to a more golden color. The sauce could also have been more pronounced in its taste.
Fried Bananas

To sum it up, this is a restaurant worth a second visit. A good addition to Ajax.

Friday, August 23, 2013

Maimana Naan & Kabab Restaurant in Ajax - A New Gem

I came across Maimana Naan & Kabab Restaurant in Ajax quite accidentally, as I was returning from a haircut in the same mall in Ajax. It was a new joint, and such new restaurants in Ajax need to be explored.
Since then, I have been there twice. I have had their Chicken Tandoori Kabab and Mixed Grill Kabab.
It is kind of a fast-food place, with a simple, but rich set of meals. The interior is also simple but clean and decent.
Maimana Restaurant
Maimana Restaurant in Ajax

About Maimana
Maimana is the capital of the Faryab Province in northern Afghanistan, near Turkmenistan. It sits on a valley between rolling hills with lush green vegetation.

Maimana Restaurant Menu
They have two appetizers, seven types of kabab meals, three types of kabab wraps, seven types of kabab burgers, three types of salads, four sides and four types of desserts/beverages.
No alcohol served.

Sunday, January 13, 2013

Bacalao-Style Fish Stew

I accidentally turned into PBS's New Scandinavian Cooking where Andreas Viestad was making Bacalao Stew.
I was enamoured by the concept, and amazed that this stew, with its chilli component, could fit in as a Norwegian dish.
Bacalao-Style Stew
I did some research and found out more about the stew, and decided to make my own.

Sunday, December 16, 2012

Tatemono Sushi Bar - Decent Food

I had been wanting to visit Tatemono Sushi Bar and Restaurant for a while. There used to be a Greek restaurant at that spot which I had visited (see review).
Tatemono Sushi Bar & Restaurant

And finally I had the chance to visit it for lunch.
The interior is neat with a fusion of western and Asian design. It was crowded.

Sunday, October 14, 2012

Spaetzle/Nockerln with Goulash

Spaetzle/Nockerln is one of my favourite dishes. I love it with a good plate of goulash. In Austria it is generally called nockerln though there might a slight difference between the two. 
Over the weekend I had made goulash and today I decided it was time to make spaetzle. I have some experience in Austrian cooking, so the last time I made spaetzle I went from my memory.
This time, however, I decided to check out a recipe but, as usual, I changed it slightly.

2 cups of durum atta flour  
2 eggs
1 cup of milk
¼ cup of water
A pinch of grated nutmeg
One teaspoon of salt