I organized a dinner for L’s 15 colleagues. I worked on the menu with the owner and chef at Pure Kitchen and Bar – Lam Pham. For only $45 a person, he created a spectacular feast for us. For this post, let us listen to “Pure Comedy“ by Father John Misty.
To start our meal, Pham sent out a complimentary amuse bouche – Roasted Duck Crostini. I loved the combination of the rich, warm chicken pate with the sweet orange jam and watercress salad. This crostini had it all – crunchy, soft, sweet and savoury.
The Tenderloin Tataki was an appropriate introduction to Pham’s cuisine. The beef was thinly sliced and cool on the tongue. The sauce was lively – a spicy blend of tamarind nuoc cham and chili oil. The ruby red beef was layered with bean sprouts, herbs, crispy shallots and peanuts. Refreshing and light, I liked the contrast of the crunchy sprouts against the tenderness of the beef.
Each couple shared a Char Siu Sesame Donut. The sous vide pork shoulder was soft and sweet from the sauce. The donut was stuffed with cucumber, cilantro and pickled carrots. I could taste some lingering spice from the sriracha aioli.
The fruit from the Papaya and Mango Sate Grilled Shrimp Salad had a gentle, mellow sweetness. Our group liked the addition of the crunchy taro chips. Normally I find bean sprouts don’t taste like anything. These bean sprouts must have just been plucked, because the flavour profile was clean and watery.
L’s favourite dish was the Roasted Duck Spring Rolls with Crepes. The roll itself was piping hot, filled with creamy duck meat and orange jam. I thought the spring rolls would taste more like a traditional Chinese Peking duck crepe, but with the addition of the watercress and sour green apple, it was more lively. L said it was a wrap of awesomeness.
The Salted Duck Yolk Crusted Shrimp Tempura was the highlight of my meal. The shrimp was large and sweet, encased in a crunchy batter with a creamy sauce of 5 Spice chili, tobiko mayo and nori. Even though I was full, I ate three pieces. Pham’s version reminded me of ebi mayo, but supersized, more decadent and intensely flavoured.
My second favourite dish was the Claypot Lemongrass Tofu. The tofu was still crunchy, despite the thick pool of lemony, caramelized gravy.
I’ve tried the Seafood Fried Rice several times before, and as always, the fried rice did not disappoint. I liked the generous ratio of shrimp, crab, egg and tobiko to rice.
I heard a lot about the Pan Seared Master Chicken. I liked the master stock jus and the mushrooms.
The Gai Lan was excellent. I don’t know where Lam buys his produce from, because I can’t get gai lan this fresh. The greens were sweet and perfectly cooked – tender but there was still a bite to it. The ginger scallion jus, garlic chips and sate oil elevated the greens and then some.
By this time, I was too full to enjoy the Wok Tossed Shaken Beef. I did ravish the watercress salad. So good, I would request to order the watercress as a side in the future.
For dessert, we ate Crispy Banana & Yam Spring Rolls. The soft filling was warm and sweet. Our server told us to swirl the spring roll around the coconut taro sauce. Yummy, though I was too full to finish my dessert.
Pham knocked it out of the park. The food exceeded L’s expectations, and we have eaten at Pure several times before. This feast reminded me of the Chinese banquets and weekly multi-course dinners my mother use to organize. I’ve been trying to eat smaller portions, but surrounded by so much tantalizing food, my inner fat kid came out and I would not stop eating. I could see from across the table that the other shared platters were still piled high with food, but the plates near me shone clean. In 2019, Pure was voted by Avenue Magazine as best Vietnamese restaurant in Calgary. I can see why. Hitting the Sauce gives Pure Contemporary Vietnamese two fat thumbs up.
Hitting the Sauce 