With franchise restaurants buying up real estate on every corner, it sometimes feels like the homespun mom-and-pop shops of yesteryear are losing ground. But every now and then something appears in your periphery, not announcing itself with relentless TV ads, but by word of mouth that travels on the tongues of happy customers.
The newly opened Thai On 59 in Île-des-Chênes is just that kind of family-owned eatery. The owner, Peter Houmphanh, credits his family as the gears that make the engine run. His mother operates as head chef, bringing years of previous restaurant experience. His wife April manages the kitchen, his brothers fill in as sous chefs, and his younger sister manages customer service. Occasionally, April’s siblings may be called in for backup.
“My inspiration for opening this restaurant is my mom’s cooking,” says Houmphanh. “I grew up eating it all my life and I wanted to share it with everybody. All my mom’s recipes are handed down from her grandmother back in Laos. These recipes were taught [to her] when she was young. You can’t get more authentic than that.”
Thai On 59’s menu is a collection of attractively plated Asian dishes, including stir-fries, satays, sweet and sour meats, noodles, and of course, Asian curry.
Being no stranger to Asian food myself, having spent a month travelling Vietnam, Cambodia, and Thailand, I was anxious to try the food and was not disappointed. It delivered on both taste and authenticity.
Hubby and I dug into the Deluxe Mee Krob, a delicious combination of chicken, pork, seafood, and vegetables on a bed of chow mein noodles. The dish we chose to complement it was the Buddha Curry, because in my mind, you can’t experience Thai food without some curry.
On their own, both dishes contained just the right amount of heat to tease the palette but not overwhelm the food. Unwittingly, we doused our portions from a tiny dish of chili oil served on the side. Not for the faint of heart, the chili oil transformed our meals from comfortably delectable to flaming pass-the-water-pitcher hot. Next time we’ll be more cautious. But it didn’t sway us from knowing that there would be a next time dining at this restaurant.
Houmphanh takes pride in his restaurant’s locally sourced food. His chicken comes from Waldner Meats in Niverville while his vegetables and other ingredients come from markets in Winnipeg.
“Everything is always prepared fresh,” adds Houmphanh. “That’s the only way to go.”
Like many Thai restaurants, Pad Thai is a popular dish, followed by the teriyaki and cashew stir-fries and curry dishes. The Thai-Way 59 Platter is quickly becoming a new favourite with its combination of spring rolls, crab puffs, calamari, shrimp, and vegetable tempura.
Though only a month in business, Houmphanh has already noticed that his clientele is coming from a much larger area than just Île-des-Chênes. The staff take the time to ask customers where they’re from, and based on this knowledge, Houmphanh hopes to someday expand his business into other communities. Because the restaurant is visible from the highway, Thai On 59 is sure to become a pit stop for hungry commuters as well.
Thai On 59 caters to both take-out and eat-in customers. The uniquely Asian décor of the 1,200-square-foot dining room is attractively lit with subtle pendant lighting, offering a romantic international experience close to home.
