SodaStream Launch | Brassaii Restaurant & Lounge - Toronto, ON

The Event

Soda Stream Media Launch

A few weeks ago, Nhi and I were fortunate enough to be invited to the Kraft SodaStream launch in Toronto. When we received the invitation, neither of us had any idea what it was, perhaps making SodaStream the perfect candidate for a publicity event. A quick Wikipedia search revealed that 20% of all households in Sweden own SodaStream machines, but for some reason SodaStream has not received nearly the same marketing in Canada.

Brassaii Event Centre

The launch was held on the second floor of Spin, which is reserved for events. It was a great space, wide open with funky decorations perfectly in line with SodaStream's environmental theme. There were pop bottle lamps, candy trays DIY from cups and plates, and a giant inflatable globe in the middle of the room, filled with recycled pop bottles. Various SodaStream models were on display near the back. There was even a candy buffet set up along the bar, consisting of childhood favourites such as candy necklaces, sour soothers, and gummies. Overall a great vibe, playful and sophisticated all at once.

SodaStream Product Line

The Food

The bar was serving up SodaStream cocktails, from grape KoolAid gin to Crystal Light sangria, which was my personal favorite.

SodaStream White and Red Soda Stream Sangria

The event was catered by neighbouring Brassaii, and a number of hors d'oeuvres made their way around the room. Flavourful meatballs were served with tzatziki sauce. There was also a watermelon dish topped with feta, which was absolutely delicious as the feta brought out the sweetness of the watermelon. But my personal favourite had to be the tuna tartare topped with an avocado cream. The tuna was perfectly marinated and the freshness was evident. The only let down were the chicken skewers with pineapple, which had a strangely mushy texture that overwhelmed my taste buds.

Tuna Tartare and Avocado Cream

Although the launch had a great venue and good food, I was disappointed that there wasn't a product demonstration or even a speech from a SodaStream executive/representative. I would have loved to hear about the inspiration, the concept, and the company. I think the SodaStream concept is really interesting, and I was waiting all night for someone to share that enthusiasm with me.

Chicken and Pineapple Skewer

At the end of the night, we were surprised with a gift bag containing our very own SodaStream machine, start-up kit, and a bottle of lemonade syrup which was great as there is a considerable start-up cost for each machine. For avid soft-drink users, a SodaStream machine may be a good investment, but for those who indulge only occasionally, I could imagine cost as a deterrent.

Watermelon and Feta Cheese 

The Product

SodaStream Revolution

It took me several weeks to get around to actually testing out the product. Our starter kits included a SodaStream machine, a carbon dioxide canister, and a box of flavour samples. However, as I was set to fly back to Edmonton, I realized the carbon dioxide canister fell under the category of "dangerous goods" and that I'd have to leave it behind in Toronto. There are several retail outlets that sell SodaStream products (including Walmart, Bed Bath & Beyond, Canadian Tire, and Home Outfitters) but school kept me extremely busy and I kept putting off buying a new canister.

Step 1: Place Carbon Dioxide Cannister in Back

Despite the lack of product demonstration at the event, Nhi and I quickly figured out how to use the SodaStream machine on our own. It is very simple - simply snap the bottle into place, push down the top of the machine, and hold in place until the desired level of carbonation is reached (as indicated by LED lights on the front of the machine). The device does not need to be plugged in nor does it require any batteries. For ease of use, SodaStream gets major points.

Step 2: Pull Lever Forward

Step 3: Push Down Carbon Box to Desired
"Fizz" Level (LED Light)

The flavours included in the starter kit, however, were somewhat disappointing. In the few weeks after we bought the cannister, our team tried the orange-mango, pomegranate, ginger ale, cherry-cola, and Kraft's Country Style Lemonade. The fruit flavours in particular tasted very artificial. The orange-mango had a strangely sour after taste while the pomegranate had a strangely bitter one. I personally didn't mind the ginger ale, although it was noticeably different from canned ginger ale (I happened to have a can of Canada Dry to compare head-to-head). The cherry-cola did a good job of approximating the real thing, though I admit I'm not the biggest fan of cherry-cola. Our collective favourite was actually the Kraft Country Style Lemonade. It tasted exactly what store-bought sparkling lemonade would taste like and was rather refreshing and thirst-quenching on a hot Edmonton day. Looking back to the actual event, actually, it seemed that all the Kraft flavours were very well done compared to other SodaStream flavour brands.

Step 4: Remove SodaStream Flavour Mix

Step 5: Select Desired Flavour Mix

Besides the ease, variety of flavours, and versatility of the Soda Stream machine, I found the actual carbonation of the drinks very well done with the machine. It takes an average of 2-3 seconds to get your drink fully fizzed (i.e. top LED) and approximately 1-2 seconds to get your flavour in. After that, you have a litre of your favourite carbonated drink for the rest of the day. The bottle itself is also designed quite well; somehow it manages to seal in the "fizz" so much better than your average pop bottle (or maybe that's just a by-product of how freshly fizzed your drink really is).

Step 6: Add Flavour and Enjoy!

Overall, we both had a good time at the SodaStream media launch party. The venue was beautiful and everyone there had ample time to sample the variety of Soda Stream flavours and network with other media personnel. The hors d'oeuvres from Brassaii were a little bit of a mixed bag, with a few stand outs (especially the tartare!) and a few disasters (i.e. the chicken pineapple skewer). As aforementioned, we both were looking forward to hearing a SodaStream representative talk about Soda Stream's vision and concept, along with a product demonstration and some hands on drink-making, which didn't exactly pan out.

As for the machine itself, we were both fairly impressed with the product. It is easy to set up and even easier to use. There are numerous flavours to try and all at fairly reasonable prices; a full flavour bottle costs anywhere from $5-10 but can usually make up to 60L of drinks! The only downside is that the start-up cost is quite pricey. In addition, once everything is bought, the CO2 cannister, which you can simply pay the difference in gas to get refilled in Europe or the US (probably around $5-10 max), costs $35 initially and around $25 each time to get replaced as SodaStream Canada does not yet have the refill service in place. As a pop-lover myself, I could see the allure of the SodaStream machine if you don't mind the rather front-loaded costs.

Top Pick of the Night: Tuna Tartare and Avocado Cream Hors D'oeuvre 

http://www.brassaii.com

Japango - Toronto, ON

After a rather tumultuous and overall unsuccessful search for sushi in Toronto, Shannon and I finally stumbled across Japango on a last minute whim through the advice of our friend. After walking a decent 40 minutes from Say Cheese! I had built up a hearty appetite and was overly excited to try Japango's sushi offerings. Japango is a quaint little Japanese sushi restaurant located an easy five minute walk from Toronto's main Yonge and Dundas Square (for those of you have been to New York, Yonge and Dundas Square is the equivalent of Time's Square, though a few notches down in terms of pizazz). When I say little, I mean tiny; Japango has a maximum carrying capacity of perhaps twenty-diners, which makes for a rather cosy dining experience overall. On one wall runs a dark wooden bench which serves as the "booth-seating" while the rest of the seating arrangement is made up of dark wooden chairs and tables.

Although Japango's concise menu offers mostly "traditional" Japanese rolls, they still have a number of new-age / fusion rolls. After perusing the specials board and the menu, Shannon and I decided on the special of the night, the O-toro Sashimi as well as the Hawaiian Roll, Crunchy Salmon Roll, and of course, the Japango Signature Roll. My friend, who had been to Japango previously and was familiar with their menu, also suggested the Salmon and Green Onion Roll which we gladly ordered.

O-toro Sashimi

The first dish that came out was the O-toro Sashimi ($23) or blue-fin tuna belly. I had never tried blue-fin tuna belly before, though one of the staples of my sushi dinners almost always inevitably involves Toro Sushi, which is regular fatty-tuna belly. Shannon had tried blue-fin sushi at Kaji so it was a no-brainer of a dish, especially since it was on special that night. After a pleasant, though slightly prolonged wait (especially for a dish that really just involves cutting up pieces of fish), the dish was served to us by the manager himself. He mentioned that he had added two extra pieces for our party of three (almost double the portion, considering that a normal order comes with three pieces) free of charge as our party size was a little large for the dish! Now that's what I call a classy restaurant giving top notch service. The O-toro Sashimi was served at the perfect temperature and had a clean, fresh taste to it. Compared to regular toro, the O-toro is slightly fattier and denser, which overall gives the dish a more substantial texture and a creamier taste. Between the three of us, even those extra pieces did not last long!

Japango Roll

The next roll that came out was the house signature-roll, the Japango Roll ($13). Japango's online menu does not advertise its ingredients, so it's hard to accurately predict all the components of the Japango roll. From what I remember / tasted, the Japango roll was a combination of scallop / salmon roll layered on top with red tobiko, tuna, spicy mayonnaise, and a touch of terryaki sauce. This was easily my favourite roll of the night as the sauce brought out the natural flavours of the fish and scallop without overpowering the roll. The combination of teriyaki sauce and spicy mayonnaise added the perfect amount of sweetness with a nice, sharp kick that resulted in the perfect amount of heat in the roll. The nice thing about Japango's spicy mayonaise was that the heat didn't really linger, and thus did not "ruin" the taste of the roll itself or subsequent rolls. Despite the amount of sauce, the roll remained light and fresh and definitely left me wanting more!

Crunch Spicy Salmon Roll

The next roll that came out was the Crunchy Spicy Salmon ($9) which was composed of spicy salmon and tempura flakes. This is often a roll I often order at AYCE sushi and since I first ordered it seven years ago at my first AYCE eat sushi restaurant in Ottawa, it has grown to become a staple of all my sushi meals, whether the restaurant is AYCE or not. Like the Japango roll, the the spicy salmon had a nice amount of spiciness - the perfect amount of heat for me - which highlighted the quality and freshness of the salmon. Unlike AYCE sushi places, the tempura batter used for the "crunch" part of the roll, was light and crispy and not at all soggy (as tempura batter tends to become when sitting in hot oil for more than five minutes), which I very much appreciated. The Crunch Spicy Salmon roll was definitely above average in comparison to its counterparts that I have tried at other sushi restaurants, but is definitely not a "special" roll by any means. If you are a diner that likes to stay on the safer side of things, I would highly recommend this roll, but it may be a little boring for the more adventurous souls.

Hawaiian Roll

The Hawaiian Roll ($9) followed the two other rolls shortly and was composed of similar components found in the Crunchy Spicy Salmon roll. My friend was fairly enthused about the roll and dived right into the roll as soon as it arrived at the table; however, I managed to cut him off ninja-style with my chopstick just in time to snap a quick picture before we all dove in. (I may have startled him a little bit, but after being friends for well over a decade, he was probably used to it by then). In addition to having similar components as the Crunchy Spicy Salmon roll, the Hawaiian roll had other elements that added a more Hawaiian twist, such as greens (leeks or cucumbers, perhaps?) and a sweet mango drizzle. Again, like the Crunchy Spicy Salmon, the tempura batter was perfectly light and crisp. While the roll was good, it didn't have any component that specifically screamed "Hawaiian" at us. I suppose we were all expecting a splash of pineapple - similar to Hawaiian pizza - but was otherwise it was quite an enjoyable roll.

The Salmon and Green Onion ($6) was the last and most simple roll that arrived at our table. Like the name suggests, it was composed of fresh salmon, green onion, and wrapped in layer or rice and seaweed. Though simple-sounding, the roll was still quite enjoyable. It was on the more traditional side and its simplicity really highlighted the fresh, clean flavour of the salmon. The little splash of green onion added a nice subtle note of flavour to the roll overall as well.

Japango was an excellent experience. Between the three of us, we only paid $25 (including tax and tip) for a filling and sushi-satisfying meal (unlike our experience at ND Sushi). Management and service was great, and I especially appreciated the fact that we were given extra portions of the O-toro sashimi free of charge. The sushi itself was tasty with excellent fusion rolls that incorporated different flavour notes, without actually overpowering the simply freshness and cleanliness of the sushi flavour (take note Blowfish!). I would highly recommend Japango to native Torontoians and visitors alike, and I will definitely be back to Japango the next time I am in Toronto!

Top Pick of the Night: Japango Roll

http://japango.net/

Rating:

4/5 Erics

Quick Eats: Say Cheese - Toronto, ON

After my introductory course to grilled cheese at, where else but "The Grilled Cheese" with Shannon, I was ready to venture out on my own. After late afternoon / early evening catch up session with my old high school friend on Bloor Street, we started on our way back (on what would be a 40 minute walk!) to Toronto's down town core for some sushi at Japango. Say Cheese, with its comical caricature logo, somehow caught my eye and I made a detour to venture a little closer. It featured a large sign on the side of the outdoor patio boasting: "Five Must-Try Sandwiches!" one of them being the Bulgolgi Kimcheese Sandwich. Being a veteran fan of Korean food and a newly-branded novice fan of grilled cheese sandwiches, I knew I would regret not at least stepping into Say Cheese to view the rest of their menu. Over my two week stay in Toronto, Shannon and I had embarrassingly become masters of the double-dinners, and I didn't hesitate to purchase their featured sandwich.

For a fairly empty restaurant - only about half of the restaurant was full - I ended up waiting quite a while for what I thought should have been on the same level as fast food (in terms of wait times). There was only one waiter / cashier and one cook that evening, and it seemed they were rather busy catching up on previous orders from dine-in customers. At one point, they actually got into an obvious argument, which was a little awkward for my friend and I standing at the counter waiting, and showed very little tact in my opinion. After receiving my sandwich, I decide to tuck it away in my bag for safe keeping, as we were already on our way to dinner. I didn't get around to taking my first bites until much later in the evening, after my sushi craving was well ratified.

Bulgolgi Kimcheese Sandwich

The first bite was absolutely delectable! The bulgolgi was one of the most impressive bulgolgi's I have tasted with a perfect mixture of salty, meaty flavours and a subtle, yet commanding sweet note. Even in comparison to traditional Korean restaurants, this bulgolgi was a stand-out. The kimchi was added in perfect proportion and really enhanced the bulgolgi flavours with its sour acidity and heat. Over the years, my palate has developed a better tolerance of spicy flavours (thanks mostly to Sriracha), resulting in a better appreciation of how heat can really enhance a dish. For me, the kimchi had an acceptable kick to it, though was a few levels too low in terms of spiciness for my liking. Say Cheese may serve its customers better by providing options on how spicy you want your Kimcheese (i.e. mild, medium, hot). The most disappointing part of the sandwich was definitely the "cheese," which was really only a single slice of mozzarella. It seemed that the cheese was simply an afterthought or added just so the sandwich would qualify as a "grilled cheese" sandwich. Unfortunate, as I think a thick, stretchy layer of mozzarella would have really added to this sandwich.

Having tried North American twists on grilled cheese, I was glad I made a stop at Say Cheese to try the Asian version of grilled cheese sandwiches. Without trying more of their menu items, I am not be able to give Say Cheese a fair rating, though their Bulgolgi Kimcheese is definitely a must-try for Korean and grilled-cheese lovers alike. I will be back to Toronto for another three-week hoorah in November, and Say Cheese is definitely on my list of re-visits. Till next time!

ND Sushi & Grill - Toronto, ON

As you can probably tell, here at All Eric Can Eat we are huge sushi fans. Toronto offers a sushi restaurant at every turn, from cheap eats to all you can eat to omakase to high class fusion. With so many options, how is a girl to choose? We turned to our go-to, Urbanspoon, and when we saw that ND Sushi and Grill had an impressive 97% and was a 5 minute walk from our accommodations, our minds were made up. ND Sushi and Grill is located on Baldwin Street among a string of restaurants. It isn't the most upscale area - a few blocks over is Spadina Avenue and Chinatown, and the restaurants here tend to be unassuming rather than flashy. Likewise, the exterior of ND Sushi and Grill is plain and the sign is simple, to the point that we nearly walked right past it. Inside, the restaurant is sparse and open, with dark wooden tables and chairs and Japanese characters hung on the walls, giving off a very zen-like feel. It was a nice change from some of the livelier places we had visited recently, where you could barely hear your companion above the lively din. We had made reservations, although it probably wasn't necessary given the restaurant was only about half full.

We decided against the omakase and ordered from the a la carte menu, choosing beef sashimi, 15 pieces of assorted sashimi, the dragon roll, the caterpillar roll, and the blue ocean roll. It was quite a lengthy wait before our first dishes came to the table, leaving us ample time to enjoy the conversation and to observe the diners next to us, who had ordered omakase and were receiving some interesting-looking dishes.

The beef sashimi was essentially beef tataki, although the beef seemed to be sliced a little thicker than at other places I've tried. The beef was a little too chewy, but the ponzu had the right amount of acidity. It was a standard offering, nothing special, but solid nonetheless. The sashimi came soon afterwards, and included the usual selection of salmon, tuna, scallop, shrimp, etc. Again, the sashimi was decent but nothing special, neither in selection nor quality nor value.

Rolls are where the chef's creativity can really shine through, so I was excited to try some of ND's specials. The Blue Ocean roll contained scallop, tobiko, avocado, and mayo, but despite the name it was in taste nothing more than an average scallop roll. There was nothing exciting about this roll, no punch of flavor to distinguish it from any other I've tried. I found ND's rice to be much too sticky and warm, and the rolls were not particularly well put together as they kept falling apart.

The Caterpillar roll was nicely presented, with slices of avocado arranged carefully on top as to resemble the roll's namesake. Eel "tempura" lay beneath the avocado, and the roll also contained cream cheese and cucumber. I had forgotten the claim of tempura until I looked at the menu again, because it didn't taste any different to me than normal eel - I don't think it was even battered. Nonetheless, it was a tasty roll. I am not a sushi purist - I generally enjoy cream cheese in my rolls, so this was probably my favorite of the night although there was nothing particularly innovative about this roll.

The Dragon roll contained prawn tempura, avocado, and cucumber, with butterfish and eel on top. There was a strange unpleasant smokiness to the overlying butterfish and eel that distracted from the taste of the fish.

By the end of the meal, although we had racked up a $65+ bill for three people (food alone, no drinks), I was still hungry. The Blue Ocean and Dragon rolls in particular had been smaller than anticipated, and because our food to that point had only been average I wasn't motivated to order anything else from the menu. I have to say, usually I am in agreement with Urbanspoon when restaurants have an above-90% rating.  I am curious to know how other diners' experiences differed - perhaps it was simply an off night for ND Sushi? Based on tonight's experience, ND Sushi was a letdown. I thought the sushi was average, lacking creativity, and overpriced for what it was. In addition, the food came out at an incredibly slow pace for a half-full restaurant, giving me little reason to return with so many other options for sushi.


Top Pick of the Night: Caterpillar Roll

http://www.ndsushiandgrill.com

Rating:

2.5/5 Erics

The Grilled Cheese - Toronto, ON

Cheese is one of my weaknesses. I love cheese, and cheese loves me (my thighs, specifically). Whether it's fries or pasta or salad, cheese makes almost everything better (though not everything, as evidenced by Kinton Ramen). When I was younger, before I was old enough to operate the stove by myself, one of my favorite snacks was slices of cheese microwaved on bread - my primitive version of a grilled cheese sandwich. Grilled cheese sandwiches have come a long way since then, transformed into a trendy item featured in food trucks and dedicated restaurants. From gourmet lobster grilled cheese to ethnic kimchi grilled cheese, there is no shortage of options. It had been awhile since I'd indulged my cheese craving, so when I saw that we were staying fairly close to the Kensington Market, I knew that I had to make a stop at The Grilled Cheese, which has been featured on You Gotta Eat Here.

From the outside, The Grilled Cheese has a rather rustic appearance with a log-cabin exterior. It would be easy to pass right by if you didn't know where you were headed. The interior is equally simple, with plain wooden tables and benches, walls lined with shelves of pickled vegetables, and a chalkboard menu. Clearly, the food is the focus here.

The menu ranges from the classic plain grilled cheese to the aptly named "The Beast" and everything in between. We settled on the Grilled Motzy and the Apple Crisp. As we waited for our food, we watched the kitchen staff prepare the various sandwiches. I was a little disappointed to see the kitchen dishing out store-bought potato chips from a bag.

Our sandwiches came out within fifteen minutes of ordering. I could barely contain myself waiting for Nhi to take the pictures. Above is the Grilled Motzy, composed of fior di latte (cow's milk mozzarella), basil pesto, sundried tomatos, arugula, and balsamic. The pesto and sundried tomatos complimented each other nicely, and the arugula was a fresh addition that made the sandwich overall less heavy. I couldn't taste the balsamic, however, and because of the strong savory flavors in this sandwich, cheese wasn't so much the star as a supporting character.

The Apple Crisp was my favorite of the two, consisting of cheddar cheese accompanied by caramelized apples, red onions, and your choice of either avocado or bacon (I, of course, went for the bacon). I loved the sweetness and crunch of the apples, contrasted by the saltiness of the caramelized onions and bacon. The cheddar cheese held its own, better than the fior di latte in my opinion. Both sandwiches were served with the aforementioned store-bought potato chips and a pickle, which was extremely sour.

Overall, The Grilled Cheese serves up solid sandwiches at an affordable price ($5-$10). It's a good choice when you're craving some comfort food, although I'd describe the food here as grilled sandwiches with cheese rather than grilled cheese sandwiches.


Top Pick of the Night: The Apple Crisp

https://www.facebook.com/pages/The-Grilled-Cheese/189651112424

Rating:

3.5/5 Erics

Khao San Road - Toronto, ON

As our time in Toronto drew to a close, Nhi and I found ourselves having to prioritize our remaining meals. We had initially planned to spend the evening at Nota Bene after Nhi's enjoyable experience at NoodleFest, but a coworker of mine had been raving about Khao San Road for days on end, calling it the best Thai food he'd ever had. With an endorsement like that, I knew we had to make time for it. I'd heard stories of two hour waits, of putting down your name and heading across to a nearby bar before returning for dinner, so we left immediately after work to hopefully avoid the crowd. We arrived at the address of a restaurant with no sign in true hipster fashion, but knew we had to be at the right place because of the crowd waiting outside. The front of the restaurant opened into the street, so we could see that it was bustling inside with every seat filled. Surprisingly, we were told it would only be a 5-10 minute wait for two people.

The atmosphere inside was lively, with wooden tables and stools, communal seating, and a youngish crowd. It wasn't a setup that encouraged lingering, and the turnover was quick. We were soon seated in the middle of a long table, with seemingly no room for our coats and purses until we noticed the hooks underneath the table. It took several minutes before we were approached by a waitress, which turned out to be a recurring theme. For a fairly large space, Khao San Road definitely seemed to be understaffed for the evening.

We had some trouble deciding what to order because we'd agreed in advance to limit our dinner so we would have enough room to grab a soup from next door Ravi's afterwards (also highly recommended by my coworker). We initially planned on just two dishes, the Gaeng Phed (red curry) and the Chef's Special Pad Thai, but as more and more diners around us ordered the Gra Bong (squash fritters), we decided we had to try it for ourselves!

There were no chopsticks in sight on the table, suggesting we were in for more of a fusion meal than traditional Thai. The fried squash fritters were battered in wild ginger, lemongrass, and red curry and served with a tamarind sauce. They came to the table steaming hot, fried to a perfect crisp. The batter was mild and light, with much less curry taste than I'd anticipated but nonetheless well balanced and contrasted with the sweet dipping sauce. It was a tasty start to the meal.

Khao San Road offers two versions of pad thai: street style and the chef's special. We chose the chef's special pad thai, which was advertised as an elevated version with sweet, savory, and sour flavors. I'd be interested to try the street style pad thai for comparison, because this one definitely seemed less traditional than most. That is not to say, however, that it wasn't delicious. The sauce was thick and creamy with complex flavors, and even Nhi, who usually doesn't like pad thai, thought it was a good dish.

Nhi is a huge fan of curry and her favorite is red curry, so Khao San Road had a lot to live up to. In my opinion, there are three things that you need to make a good curry: 1) the right texture; 2) the right amount of heat; and 3) the perfect hint of coconut infusion. We decided to go with a mild curry that night so there wasn't much heat to be had in the first place. Even with as a mild curry, I was a little disappointed at the amount of heat, or rather lack thereof, which resulted in a definite lack of kick in the curry. Compared to other more authentic Thai restaurants, even a "mild" curry induces that little bit of yearning for some sort of beverage to cool your taste buds. My favourite part of any curry is usually the coconut infusion; coconut, when used right in curry, gives the dish a rich, creamy, and sweet note which makes Thai curry so special compared to other ethnic curries. Unfortunately for my taste buds, Khao San's Gaeng Phed, seemed to put very little emphasis on the coconut note. Despite the shortcomings, Khao San's version definitely had many high notes and was overall quite enjoyable. The consistency of the curry was great and was just the right amount of saltiness. The silkiness of the curry broth complimented the chicken well, which was really the star of the dish. The chicken was cut to the perfect thickness and cooked excellently. Unlike some curries, the chicken was not at all dry and was exquisitely soft! Having travelled through Thailand, I definitely agree with Shannon's statement in saying that Khao San Road's curry was definitely more of a fusion type dish than anything you would expect from Thailand or even traditional Thai restaurants. If you're a traditionalist, Khao San may rub you the wrong way; if you're a more adventurous diner, then Khao San is fusion paradise.

Top Pick of the Night: Gra Bong (squash fritters)

http://www.khaosanroad.ca

Rating:

4/5 Erics