Hospitality and Product Recommendations, Recipes and Resources in Victoria BC and more, since 2003
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104-1175 Cook St tel: 388-4949 Tues-Sat lunch 1130-230 dinner 530-900pm |
Cafe Ceylon has taken on quite a challenge for itself -- attempting to convert a previously low-end location into something somewhat sophisticated, as well as presenting a style of cuisine that isn't well represented in this market. From an ambiance and location perspective they've done fairly well. The space is much nicer than it had been, with an Asian theme that isn't too kitschy. They could do a little more at the restaurant design level, but generally it's a good start for a new business. The cuisine is a little trickier to pin down. My dinner-mate Ryan and I both agreed that the Sri Lankan / Pan Asian restaurant description does not accurately describe the menu. While there are Sri Lankan dishes and the chef/owner is Sri Lankan herself, I wouldn't go to Cafe Ceylon expecting Sri Lankan food. Similarly, while the menu does represent various Asian cuisines, in order to justify pan-Asian, I'd expect to see at least some Northern and Eastern Asian influence. I would describe it as South Asian fusion. As well, they're clearly going for an upscale approach to South Asian dining - the prices are high and the presentations attractive and thoughtful. That said, they're holding back from the fine dining concept - the portions are large and ingredient quality is good, but should be higher if they were going for fine dining. They're in the same conceptual ball park as Vij's in Vancouver, a true fine-dining South Asian restaurant, but need to refine a number of things before they can compete in that league of culinary accomplishment. On this evening Ryan and I started with the Jade and Coral Prawns ($10.95) and the beet salad ($10.95). The prawns were served skewered with broccoli. The presentation was lovely and the prawns plump and fresh tasting. The approach here seemed to be to highlight the freshness of the seafood without a lot of interference from other flavours. An unusual approach in South Asian cuisines known for heavy flavours, the idea is one I respect . However, I thought the dish was a little bland. The simple presentation of the prawns would have been better contrasted with a sharper garnish, and while the broccoli looked good, the texture combination was a little rough around the edges. The beet salad was great. A tower of beet, goat cheese, onion and tomato, the presentation was attractive and the flavours were good. That said, I failed to make the connection between this dish and the South Asian theme. Had there been one, I would have liked to seen it noted in the menu. For his main, Ryan had the Burmese-style beef ($21.95). I laughed when I saw the dish, because in Burma (Myanmar) I experienced some of the blandest food in South-East Asia. Happily, Ryan's beef had the characteristic combination of Indian/Thai flavours that Burmese cuisine is known for, but with a more intense flavour than I had experienced. Garnished with an onion salad and rice, this dish I liked. I had the traditional Sri Lankan chicken dinner ($24.95). An elaborate spread of chicken served in a fairly light curry sauce, with dhal, rice, green beans, papadum, raita and chutney. It was all tasty and the presentation good, but I could have handled a heavier seasoning and a garnish that added heat to the dish. Also, the chicken used for the curry was breast - I know everyone likes chicken breast, but I find it dries out too easily when stewed. I think this dish would be better with darker meat. Ryan, as always, insisted on dessert. I was stuffed, but agreed to have a taste. He ordered the Honeymoon Suite ($7.95), a yogurt concoction with pistachio. It was quite sweet, but had a nice and interesting combination of flavours. Further to my earlier comments about a fine-dining concept not fully executed, the wine and beverage list is poor. I've seen worse and while characteristic of a regular South Asian restaurant, if they're going for a fine-dining crowd, they're going to have to get at least a little more extensive wine selection, with better menu pairing potential. Generally, I think Cafe Ceylon has some real potential as an alternative to the standard South Asian dining experience in Victoria. There's a genuine effort at creativity and innovation, quality of ingredients is good, and presentation is top-notch. I would look at increased intensity of flavours, more elegant portions and use of more local ingredients (and noting them on the menu). reviewed June 1, 2006 Some times people don't appreciate my reviews. Albeit with room for improvement, I enjoyed Cafe Ceylon and intended this review to be an endorsement for people to give it a try. Co-owner Ken Bailey didn't see it that way. All opinions have value, so to be fair, we'll hear him out. Dear Miss Piggy, I've waited quite some time before responding to your "review" or critique of my and my wife's restaurant as I wanted to see some other thoughts by others just to see for myself how far off the mark you were with your assessment.
As we recently won the distinction of having the best noodle bowl on
Vancouver Island (popular vote) and something, I might add, that you
know nothing about since you made one late evening visit to Cafe Ceylon
before promulgating your
Ken Bailey In response: Dear Sir, |