Taste of Edmonton Gets a New Home

Farrow (Potato) Crisps with Southern
Dressing and Cajun Seasoning
(Farrow Sandwiches)

Taste of Edmonton has been an event that has been a part of my summer tradition for as long as this bovine can remember. In my almost 2 years in Vancouver, I am not sure that I have seen any festival that is quite the same as Taste of Edmonton. So I was very happy to be in Edmonton to catch at least the last part of the festival. Due to the LRT construction, this years festival has moved to Capital Plaza and Capital Boulevard. Capital Boulevard has in my opinion, been woefully underused since it was completed in 2014. It was meant to increase the public space downtown and be a pedestrian friendly area where people could stroll about or sit and visit. Although Capital Plaza tends to be used on Canada Day, it sits fairly empty and quiet the remainder of the year.

A Memorable Meal at Kanto 98 St Eatery

The first thing that hits you at Kanto 98 St Eatery is the rich scent of barbecued meat. It's right there the minute you walk through the door. It's no wonder Chef Edgar Gutierrez (whose culinary skills put Tres Carnales and Rostizado on the map) bills his new restaurant as Filipino comfort food. That's exactly what it is.

After so much time in Vancouver, I knew I had to check out Kanto. I even made some new friends! The inside of Kanto is as bright as a comic book and I couldn't wait to dig into the enticing menu.

Chef Edgar recommended BBQ Liempo (pork belly), which was succulent and rich, BBQ chicken (spicy and bold) and - EEK - feeb! The humans swore it was delicious but I chose not to partake.

Fried chicken was piping hot and crispy, right out of the fryer. This is among the best fried chicken in the city, no question. I could have crushed an entire bucket, but that would have meant no room for other delights.

Talangka fried rice is dripping with butter and garlic. The rice stole the show. Something so simple kept us going back for more. The rice even had a little tube of vinegar to spice things up. Vinegar is an important ingredient in Filipino cooking, giving it a characteristic sour flavour.

We finished with Attila D'hen Bao. Here, more of Kanto's addictive fried chicken is tucked in a soft bao and dressed with hot sauce, onions, and sesame. It had kick! We were so full at that point, that most of the bao ended up as a midnight snack later...not that I'm complaining. I think a second trip is in order...there are still things yet untasted on the menu.

Kanto 98 St 
10636 98 St
Edmonton, AB  T5H 2N7
780-244-7388
Instagram: @kanto98st._eatery