For Korpan, that means such places as Colonel Mustard’s and Duchess Bake Shop. “I like the Colonel,” she says, “because it’s homey, friendly. A great place for lunch. And Duchess, well, great pastries, and that’s ultimately where I’m headed: Pastry chef.”
Must-have dish at Jack’s Grill: The braised pork belly appetizer with a poached egg.
Most bizarre eating experience: At [NAIT] , we had access to a lot of strange meat. So I ate snake, I don’t remember what kind, amd frogs eggs, which kind of taste like watery chicken.
Dinner companion: “Georges Auguste Escoffier, a legendary chef.”
It’s a good thing Wilson – Judy’s brother and co-owner of Wild Tangerine – is on hand to translate, as Judy’s English is not her strong suit. But, then again, Judy lets her food do the talking in their funk-box of a restaurant.
Raised in Hong Kong, she’s been a chef for 30 years now. Together with Wilson, she previously co-owned and operated Polos Cafe, a now defunct cafe that was just off Whyte Avenue.But, for the last eight years, Judy’s been putting in 12-hour days at Wild Tangerine.
As Wilson says, “You have to love what you do or the hours will just grind you down.”
There’s certainly a lot of love coming out of the kitchen into the comfortable and colourful dining area, where East meets West in the form of shrimp lollipops with wasabi yogurt (one of Avenue‘s 25 Best Things to Eat in 2009) and Judy’s famous Thai green curry with prawns and tortiglioni.
And where does chef Judy head to on her time off? “King Noodle House,” she says “and Bistecca.” She breaks out into an ear-to-ear grin and almost caresses the words “osso buco,” aveal dish from her second choice.
Must-have dish at Wild Tangerine: Five-spice octopus salad with spicy tangerine vinaigrette.
Most sublime eating experience: “Pomelo,”says Judy. Wilson translates: “She’s talking about eating the skin of the pomelo. We had it when we were kids. But there’s so many steps to prepare it that it’s a dying art.”
Chosen dinner companion:“My grandfather.”
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