Boyle McCauley News

Since 1979 • June-July 2024 • Circulation 5000


Elegant Atmosphere and Delicious Food

Food at Syphay. John Hooper

9441 Jasper Avenue
(780) 423-4241

Since I had an international student staying with me, I thought I’d introduce him to Canadian cuisine by going to a Thai restaurant. This is Syphay’s second restaurant to open in Edmonton, the first being near Southgate. The interior is elegant, with decor including many elephants – tapestries, paintings, and etchings – and the tables elegantly covered in colourful tablecloths.

The menu included several soups and salads and then about 24 “Pads,” each of which had a slightly different vegetable combination and could be served with chicken, beef, tofu, or shrimp ($1 extra). We started with the Tohn Ka soup ($10.95) that included mushrooms, coconut milk, galangl, lemongrass, and Kaffir lime leaves, plus the chicken option. There certainly were other ingredients that helped make it rich and spicy with a degree of saltiness. The chicken and mushrooms carried the flavour of the broth, yet retained their individual taste and texture.

For mains, we opted for the Phang Curry (at the server’s recommendation). At $15.95, it was in the middle of the price range for entrees. It was made with coconut milk, red and green peppers, broccoli, snap peas, basil leaves, and Keffir lime leaves, and served on a regal-looking pedestal. The curry had a spicy kick, probably from the ground black pepper combined with the other ingredients. Thankfully, we ordered a generous portion of sticky rice which helped balance the strong spicy flavour of the curry. The vegetables (the snow peas in particular) were the highlight: a fresh, crisp crunch, but not underdone.

We also had Pad Ped Mee, stir fried noodles with bean sprouts, carrots, chives, bamboo shoots, peanuts, cilantro, and shrimp ($16.95). The large, tasty shrimp – all six of them – complemented the featured ingredient, the noodles. Cooked to a perfect al dente, they carried the flavours of the other ingredients very well.

There were limited dessert options: two flavours of ice cream or sticky rice with ice cream and fruit. However, we had eaten plenty so we passed on the last course. Thankfully, we’ll experience this excellent food again and fondly remember the good service and elegant atmosphere of Syphay.

John is a resident of Boyle Street.

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