645 Laurelwood Dr
Monday – Friday 12pm-9pm
Specialities: Central Asian (Uyghur) hand made noodles, spicy lamb kabobs, and dapanji!
Reviews about Bogda Restaurant:
May 2012: Waterloo Region Eats Uyghur for you!
“The best dish at Bogda is what has been called by the restaurant ban mian, though that is also the name of a Singaporean dish. Here, beef is the protein with the fabulous laghman noodle, green onions, spinach, garlic, and Chinese cabbage (so lovely) swimming in a soy sauce liquor that is salty and umami. The noodles are wicked-good. They start off life with an inch-thick diameter and then are pulled apart along their length to form very thick, rough-shaped “spaghetti.” The noodles were soft and satin in texture and a perfect foil for the spicier and crunchier elements of the dish. If you’ve watched an Anthony Bourdain episode or two, I’ll bet these are the noodles that noodle-makers stretch and whip around like skipping rope with such flair in order to create its length.”
April 2012: Waterloo’s Best Chinese
“Strange name, we know. An even stranger cultural background behind Bodga if you’re unfamiliar with the food in China’s far-flung Xingjiang province. Admittedly this restaurant isn’t entirely Chinese (the menu includes a selection of sushi rolls, oddly enough), however the Chinese food you do order here is absolutely authentic. In Laurelwood’s up-and-coming strip development, Bogda is slight and unassuming. Its menu doesn’t do much to dispel this. Count on only one hand the number of dishes on Bogda’s paper menus, but enjoy a reward of dedicated ‘Xingjiang’ dishes, a cuisine rich in lamb, hand-pulled noodles and chili peppers. Order the Lamb Kabobs alongside a bowl of Lamb noodle soup and you’ll be lamb-ed out until next visit at least.”
March 2012: The Imprint
“The pieces of lamb were so tender I found myself chewing even the bones. The leeks’ pungency cut through any richness, something I never experienced before. And if those noodles weren’t enough, we were offered a courtesy plate of even more noodles, this time slathered in a simple sauce with slices of carrot, chili flakes, and greens. And though we may have had more than enough to eat, we made it our duty to try the lamb kabobs. Fragrant pieces of lamb welded to the steel skewers they were cooked on. The earthiness of the lamb was complemented by the spiciness of the cumin and chili, pearled by the moisture that oozed from each bit of flesh.”