Sait Culinary Campus

Great place for baked goods. Really great flavours in the pork vermicelli but holy! kind of pitiful portion sizes at the stir-fry station. There was a good amount of pork but there could have been a few more grams of the cheap stuff like veggies and vermicelli noodles. I really want to keep coming here but there are more affordable options for a quick lunch.

Flavour, art, nutrition and service at a great price! This is a lab for students to learn by doing. The Braise section has the best diversity of food but the Saute and Rotisserie sections are also good. Staff and Professional Cooking students are really friendly and helpful. The bakery has delicious pies made from scratch with real butter at a great price!

Love the concept and giving the students some real world experience while completing their education. Quality of food is good with lots of variety to choose from. It can get quite busy during lunch hour so it's best to go 10-15 minutes before noon so you can have the luxury of looking at each station without being jostled by the regulars at noon and accidentally being in someone's way. Definitely a thumbs up!

I don't know why I come back to get food from here. I guess it's to give the students a chance to do better but I always end up being disappointed. The latest was today when I got Beef Vindaloo. It might as well have been Potato Vindaloo because there were 3 times more potatoes than beef. The 2 small pieces of beef that I was given in my order was not tender. It was hard. The students are not to blame. It's the teacher's or professor's fault for letting the students to serve food that are mediocre at best.

To start, the registration process was overly complicated for an evening class. The process was just as arduous as registering for a year long course; at least now myself and my girlfriend have SAIT student ID numbers. The class itself was advertised as "curry", at the end of it only one of the dishes would qualify as such. The instructor spent the majority of the time mumbling at her assistant or her pot; only about ten minutes of the 3 hour class were hands on for the "students"(frying pre-battered cauliflower and cooking coconut rice). If the price of this class were half of what it is it would still be a horrible value.