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Hot Eats in The ‘Peg


Fusian Experience 612 Academy Rd.


Fusian Experience is located not far from the airport; it is easily accessible via Route 90. I went to the restaurant to pick up our dinner one evening when my kitchen was under ren- ovation. Te owner, Lisa Le-Taing, took care of me herself while her partner and husband, owner/chef Chris Taing, was clearly visible in the open kitchen. Te restaurant itself has a cozy atmosphere. Te Sushi Tacos were stellar with fresh tastes of satiny albacore tuna and mango salsa. Te Hawaiian Shrimp Nachos, however, knocked dinner right out of the park! Spicy panko shrimp were perfectly teamed with mango and pineapple. Te avocado and Gouda added a silky texture; the jalapenos provided some heat and the wonton crisps, even more, crunch. We all went crazy for these! Te Forbidden Risotto was the pièce de résis-


tance. Organic king salmon had been fashioned into a floral bloom and was nestled atop a bed of black rice risotto. Black rice is so packed with nutrition; everyone should try to eat it more often. Te quail egg added fabulous piz- zazz both visually and in taste.


The Forbidden Risotto was spectacular.


Halong Bay 772 Notre Dame Ave.


Conveniently located in the neighbourhood of the Health Sciences Centre, the place was abuzz with staff members from the nearby hos- pitals. We started our meal with Spicy Beef Noodle


The spicy beef noodle bowl did not disappoint. thehubwinnipeg.com


Soup which may sound pretty typical, but it was anything but ordinary. Te beef was succu- lent and tender, with an abundance of noodles and a sensational broth. When the other dishes arrived, I was still entranced by the soup, won- dering with each spoonful how they made the savoury broth. Te Rice Vermicelli Combo noted as a house specialty came next. I passed over the spring rolls and enjoyed the rest of the lettuce, sprouts, meat and peanuts. I was very, very impressed. I haven’t had such a fine noodle bowl in quite some time. Te harmony and balance of noo- dles and lettuce ribbons made perfect sense, a taste I now crave on an ongoing basis. We also sampled one of the restaurant’s daily specials: a Singapore noodle dish packed full of egg, bean sprouts, carrot, green pepper, onion and curried shrimp. Te curry seasoning was an exotic combination of spices with a little heat (from the addition of chilies), without searing the taste buds and removing appreciation for the other flavours.


Spring 2017 • 11


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