Issue link: http://digital.canadawide.com/i/162438
16 w est w o r l d p14-17_Getaways.indd 16 >> Shannon and Don Shakotko on stage at their Happy Nun Café, which hosts a variety of musical events. deep-fried foods because we tend to eat lots of fresh vegetables and very little dairy," he explains. Egg rolls, ginger beef and other traditional Canadian-Chinese menu favourites are available, yet diners should call in advance to order specialty dishes that reflect an authentic taste of China. Further south near the border and an hour's drive east of Estevan, the Olive Branch Bistro in Carnduff attracts locals and roadtrippers hungry for everything from escargot and baby back ribs to steelhead trout. It's not uncommon for all 18 tables in this delightful spot – opened at the turn of the millennium and named by the National Post as the most unique dining establishment in the province – to be fully reserved in advance. Loyal customers drive hundreds of kilometres to enjoy a meal in what was formerly one of Carnduff's first banks, and unlike those turned away at the door, they know the wisdom of booking ahead. While barbecue chicken nachos and crabstuffed mushrooms are amongst the most popular menu items, diners will do almost anything for cheesecake. In fact, the bistro's founder and owner Angie Haider (a.k.a. Angie Bird) has a hard time keeping up with the demand for her housemade creations, even Christalee Froese he labours in the kitchen to produce a customized menu that is noticeably absent of anything battered and fried. The first plate to arrive is adorned with seared scallops, handmade spring rolls, shrimp pockets and Asian dumplings, accompanied by freshly prepared black bean and sweet-and-sour sauces. "The most surprising part is that I've eaten a lot of Chinese food in Canada and nothing has ever tasted like this," says Jolene Dusyk, a first-time diner at the Good Fortune. Mok continues to impress my palate and hers as he totes in a succession of marvellous dishes teeming with colour and flavour: a shrimp cashew dish, "singing beef" (which whistles in the pot) and citron chicken. "This is like having Chinese food for the first time," adds Dusyk. Mok spends hours preparing homemade sauces and hand-cutting seasonal vegetables to make sure his food is both flavourful and healthy. "In China, we do not eat a lot of fa l l 2 0 1 3 13-08-19 9:26 AM