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Anju Restaurant and Lounge

Located in a converted house downtown, Anju Restaurant & Lounge is divided into two sections: a downstairs Korean dining room and a micro-lounge upstairs. The name Anju hints at what’s offered — a side dish commonly served with alchohol.

I order some Mighty Leaf Tea ($2.75) and our waitress brings out a treasure chest of their selection of flavours. I settle on African Nectar.

To start, my guest and I decide to share the Anju platter ($12). You get your choice of three dishes and one side, offering an economical way to sample different options. We order the dried file fish, spicy cured squid and grilled okra, with kimchee as the side.

I am instantly excited when the food arrives. It all looks great as we grab our chopsticks and get started. The spicy squid is a little salty, but has a soft texture. It has the familiar bounce that you expect in squid, without being overly chewy. The okra is bathed in a spicy sauce and is beautifully cooked — they disappear quickly. The file fish, however, is the hit of the three-item platter. We simultaneously describe it as “fish jerky.” The fish is grilled and, despite its chewy texture, is delicious. It is served with a chili-red bean sauce for dipping, which is a great complement to the appetizer. Our side, kimchee, packs a nice heat. Overall, the platter is a success.

For my main, I order the Oxtail dumpling soup ($13), complete with glass noodles and truffle oil. A hearty earthen bowl arrives topped with strips of seaweed, diced green onions and a bowl of rice on the side. The aroma is warm and inviting. For the most part, the oxtail dumplings have fallen apart, and that’s all right by me. As they spread out into the soup they simply make each spoonful that much more enjoyable. The broth is well-balanced and in the end, I am happy with my choice.

My guest drains his bowl of bouillabaisse, gnocchi and seafood ($14), filled with mussels and shrimp. It’s an interesting but odd mix, yet it works. In an unprecedented show of restraint, I ask for the balance of my soup to go, so I can sample some dessert.

I want to try the mango spring rolls with crushed peanuts and savoury coconut cream ($7), but a deep-fryer malfunction stands in my way. Instead, I order the banana popsicle, and my guest keeps things simple with a bowl of vanilla-bean ice cream ($2.75 each). The ice cream is good, but I am blown away by the presentation of the popsicle. A single frozen banana arrives in a champagne flute with blueberries, a strip of cantaloupe and a sprig of peppermint at the bottom. Once I finish the delicious and creamy popsicle, I use the stick to retrieve the leftover fruit.

I must admit the service was a little slow, but at no point did I find myself staring at my watch, wondering when the next course would arrive. In the end, Anju treated us to a well thought out menu and an enjoyable experience.