Chef Duncan Ly’s long-awaited Foreign Concept has opened its doors, offering Calgarians a taste of what they’re calling “Alternative Asian dining.”
Serving dinner as well as a bar menu, Foreign Concept spans a range of eats from charcuterie boards to numerous small and large plates representing a broad swatch of Asian flavours and techniques.
There’s a Vietnamese Scotch Egg, a Yuzu-Cured Salmon Fresh Roll, Lemongrass smoked chicken, and a Braised Duck with glass noodles, for instance, all prepared under the guidance of Ly, who is a classically trained French chef.
Ly, who rose to acclaim behind the stove at Hotel Arts and the Kensington Riverside Inn, has been at work at his new project for several months now; in the summer the restaurant went from being called “La Vong” to the edgier (and more clearly worded) Foreign Concept.
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“Growing up I was always that skateboarding, alternative kid. I was never one to go with the flow and I always wanted to be different than anyone else. So for me, ‘Alternative Asian Dining’ makes sense — this is not your ‘go with the flow’ or expected Asian restaurant. Everything from the decor, service, and of course the food.”
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