Thai Fighters - Tamarind Warrior

Well ladies and gentlemen, it would appear as though I have inadvertently signed myself up for another of Guelph's culinary challenges. See, as I began seeking out my craving for good honest Thai food within the city, it quickly came to light that finding a recommendation was far more debatable than I had anticipated. With opinions running very strong and very different, I understood instantly the road, or rather roads, which lay ahead: to search and crown one restaurant to rule them all. And in this friendly spirit of culinary exploration, so begins my next exciting journey along a path into histories, traditions, fabled story and dining experiences paved with flavour and spice. So begins Thai Fighters.

Chapter One - A Lesson in Choices

First off, with so many restaurants laid out in front of me, I needed to determine a set of rules and guidelines on which to place my judgements and eventual final verdict. After experiencing both the joys and difficulties of Battle Sushi, ground work had been laid and an infrastructure built for the criteria on which these dining establishments will be graded. The difference, however, lays obviously within the food; what dishes am I to pit in the ring? With heavy deliberation and research, my answer was clear, and so with each stop along the way I shall consume potentially unhealthy amounts of Pad That; it is, after all, the most noted, recognized and famous of Thai dishes here in North America. Well, famous, yes, but what is it, what's in it and where did it originally come from? Let's start with the most important factor: the ingredients.

Knowing and understanding the food you eat regularly, or are potentially trying for the first time, is the best way to appreciate what it is and the labours that went into it; Pad Thai is no exception. A wonderful blend of rice noodles, tamarind, egg, fish sauce, bean sprouts, chilies, cilantro, lime and peanuts, the ingredients come together to serve up a very traditional and, needless to say, tasty dish for anyone with a set of chopsticks and an appetite (chicken, beef, shrimp or tofu can also be added to this mix for a heartier fill for those with tanks a little closer to the empty line). So, it sounds like nothing terribly difficult, or even special for that matter, I mean, all of these ingredients seem rather standard stock in our refrigerator or pantry, with the exception perhaps of just one, tamarind. It's an ingredient used more commonly than we might think, but what is it and what purpose does it serve? Good question.

Tamarind - Indigenous to Africa, tamarind is a breed of evergreen, bearing the widely popular fruit used throughout the World. The pods produced by the tree are filled with a pulpy substance that matures with a very sweet, sour and acidic finish. Most commonly the fruit is used in Indian and Asian recipes.

Because one very common rule with any Asian cooking is the harmonious balance of flavours and sensations on the palette, tamarind serves as a perfect ingredient with its natural sugars and acidic qualities, offering a perfect blend of sweet and sour. Now, some Pad Thai recipes out there will likely tell you that you can substitute vinegar for tamarind, but I would challenge any one of these recommendations and state that nothing can really replace the authentic qualities of this fruit; and it's pretty readily available at most grocers these days, if not in its raw form, you should at least be able to find tamarind paste in the international aisle; so, please, if you're making Pad Thai at home, don't skimp on the authenticity.

On such a note, preparing these ingredients is a pretty simple task, one that anybody can very easily experiment with, and one that I aim to perfect by the end of this battle. Do do it yourself, all you need is a large frying pan, fresh, authentic ingredients, and the proper balance of flavours. Of course, there are some distinct differences between what you and I eat here in restaurants and what is traditionally served on the streets of Bangkok, but for that I think we will wait for next time, this is merely our simple introduction. On with the battle.

Operation: Lemongrass

First Impression - At 245 Edinburgh Rd S, Lemongrass is tucked quaintly away in the corner of a plaza, where it sits unsuspecting and simple. I must have driven by this little gem more times than I can count without realizing its existence. With that being said, however, the place was shockingly busy when I entered, and continued a lineup while I waited for my takeout. First impressions: its popularity must speak for something positive.

Atmosphere - Soaking in the atmosphere at Lemongrass is a little different story; which is to say that there's not much in which to wade, save for a lonely fake plastic tree. The walls, floors, tables, chairs, personality, they're all very, very plain and border on drab. This is not to say that it gives off a totally negative vibe to the diners, it's just really simple and stripped down, leaving it in the hands of the guests to create an energy worth dining in.

Food - After a peruse through an impressive menu, I had to stick to my guns, forgo the long list of curry options, and order up my Pad Thai with a spring roll appetizer. It was delivered with the standard ingredients and garnish, and was delicious indeed, filling enough for one, with well balanced flavours, but unfortunately quite pricey, ringing in at over $20 for a dinner barely hearty enough for one. In my mind, if I'm going to drop a twenty on a rather simple dinner, I want to be left wanting more, not needing it. The other thing I will have to dock points for unfortunately, is the fact that while I waited over 20 minutes for my meal, diners who entered and sat after me were already eating their entrees. Hmph, service, well, not so much on the service.

All in all, Lemongrass was a tasty experience, grabbing my curiosity for their other dishes and menu offerings. With nothing to compare it to at this stage in the game, I cannot say that it was or is the best Pad Thai going in Guelph, but it's certainly a great starting point for this competition and I wouldn't hesitate to recommend it to anyone reading; so long as you are prepared to drop a few notes for flavour without the quantity.

First competitor listed. Until the next round, happy eating.

-Phil