Chanry: I know what you're thinking, a place that has two of Chan's all time favourite things to stuff her face with. WHAT?! I know - I got very excited in the car when J told me the chef on their Twitter account recombined both the Fried Chicken & Banh Mi. Lets be honest and say this will never beat a $2.99 Nguyen Huong Banh Mi but it was a start - just a few tweaks here and there in my opinion and you've got a pretty kick ass lunch. For starters, more pickle - don't get greedy with that $%^*!! And the bread was too dense. We later on found out they're purchased fresh each day but because of the humidity in the kitchen, they tend to steam up and take the crisp factor out. In this case, I would suggest hollowing out some of the filling - just so you get a better ratio of filling to bread, ya'll know how important ratio is to me. The cilantro and pork patties were on point for ratio and quantity - super fresh and good flavour. I would have gone with some more bolder flavours like lemongrass and kaffir leaves though. A dashing of soy sauce and a few slices of Thai chilies wouldn't hurt either. But overall I am very excited to see Hamilton chefs playing around with one of my favourite things to be exported out of Vietnam .. next to that green stuff your neighbor smokes - just kidding!
Kudos to Will for bringing over the sriracha. A few lashings of this on the banh mi just elevated it a few notches, or maybe I just like the sensation of a burning tongue. Who knows!
The Tavern On George
109 George Street