After cooking together almost daily for the last 3 years, experimenting with flavours from all over Asia, Jannell and Reid are discovering their culinary voice: remaining true to the flavours of Asia while incorporating their favourite parts of North American cuisine.
This menu focuses on Thai and Malaysian cuisine, taking you from Chiang Mai where Sai Oua is found at every other street vendor’s grill down to the beaches of Malaysia, the birthplace of Kecap Beef. Each course is accompanied by bright vegetables to complement the richness of dishes. The menu finishes off with a Thai riff on a classic Pavlova featuring a spicy strawberry lime curd and whipped coconut cream.
Sai Oua and Shrimp Skewers
Northern Thai pork sausages made from turmeric, lemongrass, kaffir lime rind and chilies paired with lemongrass marinated shrimp.
Malaysian Pickled Cucumber and Carrots
Made with turmeric and black mustard seed
Beef chuck slowly braised with kecap manis, lemongrass, ginger and chilies; served with coconut rice.
Classic coleslaw with a South East Asian twist. Dressed in fish sauce, lime, rice vinegar, and peanut butter.
Thai Style Pavlova
Meringue with a strawberry-lime curd topped with fresh fruit and whipped coconut cream
As a CBC (Canadian born Chinese) from Toronto, Jannell Lo grew up eating food from a vast number of cuisines found within the city. She went to culinary school in 2011 and has been working in kitchens to discover her culinary passions in Montreal, Hong Kong and Toronto. She works hard to make all food more accessible to Reid, a celiac.
Reid Witzel loves to eat squishy, crispy, crunchy, gooey and chewy things. He grew up learning to grill everything and anything from his parents and tries to not let his gluten allergy stop him from eating whatever he wants. This has forced him to cook constantly at home and he has become a creative home cook as a result.
Together, they make a mean kitchen team.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.