Interlude's simple storefront is easy to miss, but those that stop in are rewarded with the restaurant's cozy atmosphere and unique menu. (Kevin Yarr/CBC)
You could walk past Interlude Café a dozen times and not see it. The 10-foot storefront does not draw a lot of attention, but the small front hides surprising depth. Interlude seats 20 in its cozy confines, painted in soothing yellows and decorated with bamboo, Taiwanese antiques and the artwork of the owner's young daughter.
The food is not elaborate, but made with fresh local ingredients supplemented by specialties purchased on annual shopping trips to Toronto. A plate may hold little surprises, like a little sweet, minced pork sprinkled over the rice.
A native of Taiwan, "another beautiful island," Interlude owner Ally Cheng Fen Kuo feels right at home on P.E.I.
Ally Cheng Fen Kuo came to Canada with her daughter, Teresa, now 12, in 2000. For three years she travelled the country before settling in P.E.I., which she says feels like home for her now, even when she's visiting family in Taiwan.
"I'm an Islander, from Taiwan, another beautiful island," she says. "The last time I go back home to visit my family and friends, I just feel like I want to come back."
Kuo's comfort on P.E.I. spreads to her restaurant, where regulars feel free to carry on conversations with her over the partition while she cooks.
Of all the fresh, simple dishes on the menu, the stir-fried potatoes stand out. It may seem like a nod to P.E.I. cuisine, but Kuo says it is a dish her mother served her when she was young. The onion and garlic lend a lovely, sweet flavour to the potatoes.
Stir-fried Potatoes
- 1 part onion
- 5 parts potato
- fresh garlic to taste
- oil
Finely mince the onion and garlic. Heat oil in wok and stir-fry until golden brown. Julienne potatoes and add to wok. Stir-fry until tender. Serve.
Interlude Café, Kent Street, Charlottetown, P.E.I.
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