Phoenix Kitchen brings the flavour - main dishes menu restaurant

Phoenix kitchen 140
8060 Silver Spring AvenueN. W. 403-288-9292My in-
Stomach on site
Scouts noticed that a Vietnamese restaurant has recently become Chinese.
The subsequent visit made us welcome at the gate of the Phoenix kitchen by a huge stone Buddha, which was operated by those who tried to reach out to the Vietnamese.
It seems that a large part of their existence is due to a run around the suburban dim sum market, which is present in northwestern Calgary but is limited in number.
However, we will be on a Sunday night, far ahead of dim sum time, and at the end of the Chinese New Year season, the stylish contemporary space will soon be filled with upscale sensations.
The main menu on our table was a bit amazing, a take out
Although there is a separate page in the pure Cantonese script, there are very few traditional Chinese options in the brochure.
Japanese miso was able to read some of them and chose one of our dishes-vegetable steak in three in one ($16 ). 95).
The tender beef served with onions, peppers and mushrooms gives a rich and delicious taste of pepper.
Our vegetables are a simple dish-thick Chinese broccoli --
Glory ($14 ).
It was made with garlic sauce.
From the chef's specials, we did an action for green beans with chopped pork ($16), but was told there was no vegetables left in the kitchen.
We chose chicken instead of beef for our fried rice ($15;
A waiter poured a delicious mixture of chicken and vegetables into the rice, which added the flavor of baking.
This mixture breaks and pops up when in contact with a mixture that becomes similar to soup broth, a delicious mixture.
Another steaming, vibrant dish is shrimp and pork hot pot ($16), which is filled with light fried tofu pieces and multi-meat mushrooms.
All dipped in ginger sauce with moderate sweetness.
Since we didn't eat plain or fried rice, we ate seafood with Cantonese food for carbs ($15.
This dish is quite good but tasty.
The crispy egg noodles were quickly suppressed by a delicious sauce, and the dish was again creaked with green shrimp and squid from bok choy and scallops-I liked the latter a bit of a rubber flavor.
We finished a free bowl of red beans.
Our family trio and guest, Miss Kate, were almost very pleased with the taste, weight and efficient and friendly service here.
With that in mind, we agreed to try their daily refreshments.
* 1/2 (one of five) Chinese food price: Main course around $16m. -9 p. m. Mon. -Thurs. ; 11 a. m. -10 p. m. Fri. ; 12 p. m. -11 p. m. Sat. ; 12 p. m. -9 p. m. Sun.
Credit card: Yes, wheelchair: Yes, the Burns Building Environment in Anatolia is retro --
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