Raw Bar by Duncan Ly has a new look and Vietmodern menu. This Vietnamese love letter cookie accompanied the mango panna cotta. Vietmodern coffee with condensed milk foam I loved the Polaroid-style coasters at Raw Bar. Bbq pork & shrimp salad roll with hoisin peanut sauce Seafood tamarind soup with king oyster mushroom, pineapple, okra, green onions Chargrilled Angus NY steak with roasted Asian vegetables, lemongrass & coconut potatoes, soya beef jerky & herb salad Mango panna cotta with seasonal fruit salad Raw Bar by Duncan Ly recently underwent renovations and has a bright new look.

Contemporary Cuisine - Raw Bar by Duncan Ly Edition

Our final FDC 104 Contemporary Cuisine class of the year took place at the newly reopened Raw Bar by Duncan Ly. I was impressed by the updated Vietmodern menu and the inspired interpretations of Vietnamese cuisine. The bright new look of the space was also a plus.

Our menu of the night consisted of the following:

  • Bbq pork & shrimp salad roll with hoisin peanut sauce
  • Seafood tamarind soup with king oyster mushroom, pineapple, okra, green onions 
  • Chargrilled Angus NY steak with roasted Asian vegetables, lemongrass & coconut potatoes, soya beef jerky & herb salad 
  • Mango panna cotta with seasonal fruit salad, Vietnamese love letter cookie

My favourite dish was the flavourful seafood tamarind soup with a hint of pineapple sweetness. I’d also recommend giving the Vietmodern coffee a try - the condensed milk foam was delicious.

More information on the course can be found here.

"Visit the most cutting-edge restaurants in Calgary on this five-week exploration of contemporary cuisine. We’ll taste the new trends, sample the latest ingredients, and see what the most creative chefs are cooking. Each meal is an additional $30, including GST and gratuity, and is paid directly to the restaurant."

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