Tawandang Microbrewery

Tawandang Microbrewery – 1204 ECP #01-06 UMDC Seafood Centre

This is an intriguing watering hole blending spicy Thai flavours with good old German grog. While somewhat expensive as pub destinations go, it does occupy a market thus far left largely unexplored and might survive on novelty/monopoly alone for the time being. However, if they want to be more than a promising but short-lived venture, I would strongly advise slashing prices by between thirty to fifty percent; I will not return otherwise. Lunch for two amounted to $94.20.

The Tawandang Dunkel ($8 for 300ml) was hoppy and sweet as one would expect of a dark beer but rather light without the usual heavy, almost syrupy feel.

The Tawandang Lager ($8 for 300ml) was extremely light as well, almost like a sparkling water. I would reckon that this is a good introductory beer and suits the purpose of thirst-quencher or flame-snuffer pretty well.

The Deep Fried Pork Knuckle with Spicy Sauce ($30) was arguably the main reason I paid this place a visit for it came highly recommended by an acquaintance. Obviously tailored to the Asian palate, 5-spice powder rubbed was into skin for a deliciously decadent and perfectly crisp crackling with a robust flavour absent in the original German staple. This was further transported by a sweet and fragrant chilli sauce that cut through grease and richness. The sauerkraut accompaniment had a clear Thai influence with spicy and herby notes while the mash was curiously sweet. My only grouse was that the knuckle was a tiny portion hardly justifying the price.

The Thai Style Grilled Beef with Spicy Sauce ($22) was downright exorbitant. The tiny portion indicated such obvious fleecing that I felt insulted. That said, the meat was tender and extremely juicy while the generously spiced tangy sauce was flavoured with a powerfully fragrant mix of parsley, scallions, tamarind and lime.

The Tawandang Style Sauteed Morning Glory ($12) was a dish I had been seeking for quite awhile. This painstaking labour of love involves running a razor-shrap knife along stalks of water convulvus (or Kang Kong in the local vernacular), slicing off fettuccini- like ribbons. Garlicy, crunchy and spicy, this dish is tragically almost impossible to find. It is worth noting again that the price tag of over ten dollars for a vegetable dish is just insane.