On day 11 of Calgary’s self-quarantine, it hit me so hard how my friends and colleagues were affected by the COVID-19 pandemic that I stopped in the middle of work to take a break. I felt overcome with nervousness. L took one look at me and announced that after my walk, we were ordering take-out from Pure Kitchen & Bar.
This habit of dining out to cure my blues started when I was young. To cheer me up, my father and sister would take me to the newest restaurant. In their honour, let’s listen to their favourite opera, “The Magic Flute” by Wolfgang Amadeus Mozart.
L and I normally do not order a lot of food. I try to eat just enough that I’m comfortably full. However, in this pandemic, I’ve been livin la vida loca. We ordered so much that we had enough for another lunch and dinner.
I had initial concerns that the Salted Duck Yolk Shrimp Tempura ($14) wouldn’t travel well. When we returned home, the batter was still crunchy, but I didn’t mix the ingredients as I should have. Instead of tossing the shrimp in the tobiko mayo, I dipped each morsel into the sauce and then rolled the nori and scallion seasoning over it. The batter is crusty enough that it benefits from a creamy, even coating of mayo.
L doesn’t normally like kimchi but even he was a fan of the Sate Grilled Beef Kimchi Fried Rice ($16). There was a heat to the dish but the spice wasn’t overwhelming. I could taste and smell the smoky wok fragrance in both the rice and beef. I would order this again.
L raved about the Caramelized Chili Lemongrass Chicken ($17). I was impressed with the large tender chunks of chicken thigh and the deep flavours of lemongrass, charcoal and ginger.
L said the next time we order takeout from Pure, he wants to try the lemongrass chicken on vermicelli. I think I would prefer the rice, because the grains soaked up an aromatic sauce that reminds me of citrusy wood.
The Braised Pork Cheek ($18) showed off the difference between Chef Lam’s cuisine and westernized Vietnamese restaurants. The flavour profile of the pork was satisfying, subtly sweet and sour from the pineapple glaze yet tart from the nuoc cham sauce. The meat itself was so tender it melted on my tongue.
The Grilled Ultimate Feast Vermicelli ($19) was so large, it would suffice for two modest appetites. I liked that each protein – the chicken, beef, shrimp and pork – tasted like each individual item was cooked to their specification. Usually when we order mixed meats on vermicelli at other restaurants, all the proteins blend into one and taste the same.
Pure isn’t the only restaurant changing with these COVID times. To adhere to the government’s regulations, several notable restaurants are turning into a one person show. For example, the owner and chef of Cotto Italian, Brasserie Kensington, and Foreign Concept are offering a limited menu items for take-out. Working in isolation, each chef is able to minimize contact with the public.
Dr. Hinshaw, the Chief Medical Officer of Health in Alberta stated that customers won’t get sick from food delivery, and if they really want to ensure the food is safe, to take precautions. For example, when you received your order, put the food in your own dishes and wash your hands thoroughly before eating. Click here for further discussion on COVID and food safety.
If you want to help out restaurants during this time, reach out to your city councillor, MLA and MP . As owners, employers, or customers, write to each level of government to tell them how important the service industry is to our community. It is vital that we ask the government to help small businesses during and after the pandemic, before it’s too late.