Beep Beep was in town for my birthday. For one of my celebratory dinners, I picked Foreign Concept. We arrived at 7:00 p.m. and the rooms were just buzzing. Most of the clientele were in their fifties and well-dressed. Though I doubt Foreign Concept’s crowd listens to Jidenna, I want to give props to Chef Duncan Ly so here’s Long Live the Chief.
Beep Beep and I started off with a cocktail – Long Farewell (2.5 ounce, $12). This is a drink I can get behind. The combination of Ketel One vodka, plum sake, maraschino, lime juice, and basil was tart, boozy and refreshing.
We started off with the Bulgogi Imperial rolls ($12). The lettuce arrived lush and shiny. The imperial roll was hot out of the fryer, crunchy and chewy. The addition of the greens, pickled vegetables and mint made this dish come alive. We asked for more mint half way through our rolls. I like my mint.
I was surprised that the Cashew Satay Toasted Eggplant ($10) packed such a flavour punch. When I bite into the marinated eggplant, the juices drip down on my plate. The delicate tangle of greens, sautéed red peppers and perfectly cooked snap peas sopped up the eggplant juices.
My favourite dish was the Charsiu Pork and Foie Gras Steamed Buns ($29). I liked the process of taking a warm squishy bun and adding a slice of pear, small coins of cucumber, and pickled vegetables. When I chewed, I could taste the distinct and contrasting flavours of the foie gras and pork.
I appreciated the pace of which the food arrived at our table. Our server asked us if we needed more time in between the eggplant and the pork entree.
I want to start coming to Foreign Concept more often. The food is refined and the flavour combinations are sophisticated, at least to my palate. Hitting the Sauce gives Foreign Concept two fat thumbs up.