Happy Hour at Urban Thai

Urban Thai, a 12-year staple in Yaletown recently underwent a two-week renovation. I haven't been in  recent memory and had a hard time remember what the space looked like before. I was eager to check out the new digs! The space is now filled with imported Gold Buddhas, rich wood tones as well as sleek metal accents. This is the sight that greets you upon entry.

 

I didn't do a count of how many statues there are, but there were a lot of them, in all shapes and sizes too.
In addition to the renovations inside, they also drastically spruced up their Outdoor Patio too. Although they reduced the space by two tables, the banquettes are delightful offers much more comfortable seating. This will surely be a popular Yaletown patio this summer. 
Onto the food! We arrived around 6 just before the Canucks game. Previously, their happy hour specials lasted until 5pm, but post-renos, the hours are now extended to 6:30, perfect for Pre-Game or Pre-Theatre eats! This is their Chicken Lettuce Wrap, stir-fried with peppers, onions, carrots and basil. There is a bit of fried vermicelli, but not so much as to call it filler. Served with a few slices of iceberg, these do it yourself appies are fun, healthy and tasty. I liked a bit more heat with mine, but they are ready to supply you with sriracha as needed. And during Happy Hour, these are only $6. 
This is the second Happy Hour item we tried, their Chicken Wings. The option is to have them with Ginger Sauce or Red Curry. We opted for the Red Curry, as you can see. These were good, juicy and tasty. Keep in mind that these aren't the breaded crunchy chicken wings you might expect, due to the creamy curry sauce. Give them a try though and you might find them a nice change. Oh, and a great deal for just $5! 
Looking for crunch? Then you've got to give these a try! Although not part of the Happy Hour menu (Reg. price is $8.95 for 4), these are Deep Fried Noodle Wrapped Tiger Prawns (Goong Noon Hea). The presentation is cute, but what hits you is the crunch. The shrimp are nicely protected by the noodles and are moist despite the deep frying process.  It's pretty unique. There is a similar version at Glowbal's Black + Blue, at The Roof, see my review here.
I think our most disappointing dish was the Salad Roll for $4.95. This was average, with your usual vermicelli, greens, sprouts and Thai Basil with a few sliced prawns. I would go for something a bit more exotic on my next visit.
The staff here have changed and the new servers are quite attentive. Waters were being filled, and staff came by frequently to ask us how everything was. It's definitely a good spot for their Happy Hour menu, but they also have a very popular $9 lunch menu for weekdays that I will definitely have to come back and try.

Take Note:

• Happy Hours also offers cheap beers, just $3!
• Be sure to tell staff about any allergies, they are eager to accommodate
• Lots of Appies if you want to try a bit of everything, over 15 items! 

Cooking Thai at Urban Thai Bistro

Back in mid-July, I was fortunate enough to take a Thai cooking course at Urban Thai down in Yaletown. We were presented with gorgeous silk aprons and a booklet filled with all the recipes that we are making.

Here is the set-up when we first arrive. Everything you need to make an authentic Thai dinner...or lunch! The first thing we are making is Chicken in Yellow Curry. 

Pre-diced potatoes and carrots, with a bit of chicken, palm sugar, yellow curry paste, and some coconut milk awaits...with instructions and assistance from the chefs, I was able to turn the above into..

Kaeng Kari, or Yhai yellow curry! The palm sugar is very honey-like, so if you find it too sweet, reduce the amount you use. Also, instead of using salt to flavour, fish sauce is used. 

One of my favourite Thai dish is the Tom Yum Goong Soup...it's a hot and sour soup that is perfect for a cold rainy day. Ingredients include lemongrass, kaffir lime leaves, chili paste, sugar, lime juice and coriander. 

There is also some chicken stock used, as well as fish sauce and galangal. Add the mushrooms and tomatoes, and the prawns, and you've got yourself something to keep you warm on a cold fall day. See...pretty good, right? 

From looking at the above ingredients...ground pork, vermicelli, shredded cabbage and carrots, as well as onions and green onions...it's hard to guess what I am making next, isn't it? 

After a quick saute of the above ingredients, we got busy missing the vermicelli into the pork and incorporating all the other ingredients. Still don't know what this is? 

It's the filling for these spring rolls! The spring roll wrap needs to be covered while you roll, but work fast, don't let them get dry! Put the filling into the wrapper, don't overfill. Simply deep fry and you've got yourself Thai House Spring Rolls!  

This is the biggest crucible I have ever seen...I thought we were making giganti mojitos! 

The base for the sauce is garlic, chillies and peanuts. Start my mushing all of them in the crucible, then add tomatoes, fish sauce, palm sugar and lime juice. Keep pounding away...it's a great stress release! 

This is the shredded papaya...after the sauce is smooth, add the papaya along with the green beans, and gently mix until everything is incorporated.

Serve the whole thing in a lettuce bowl...not just another pretty face, it's tasty too! 

All this food after about two hours of fun...what a great way to learn to cook Thai! If you are interested in taking a class, email: [panee] [at] [thaihouse] [dot] [com]. They offer four different menus, other menus include Pad Thai, Shrimp Cakes and lots more.