
Why comfort foods comfort. Plus, five classic Asian dishes to bring solace during the cold months.
Mention comfort food and for many people, a scene from the movie Ratatouille, comes to mind. The cold-hearted food critic takes a bite of ratatouille and is instantly transported to a warm memory of his childhood, happily eating his mom’s home-cooked meal.
Story by Lailani Mendoza-Lai
For Arvin Dauz, owner of Lola’s Cluck + Oink, it’s not uncommon to hear similar anecdotes from customers who try Lola’s Chicken Inasal for the first time. The unofficial dish of the Philippines’ Bacolod City, inasal is char-grilled chicken marinated in citrus juice, coconut vinegar, lemongrass and annatto oil, typically served with some rice and a dipping sauce.
“A young lady approached us after her meal to ask us specifically if there was someone at the store from Bacolod,” says Dauz, who isn’t from Bacolod but has developed a recipe that strikes a chord with Filipino immigrants seeking comfort food. “She gushed with appreciation of how true we are to what she knows as inasal. (She) truly expressed appreciation for giving her a taste of home.”
Comfort foods are your go-tos when you’re feeling emotionally drained, physically tired, hangry, lonely, sick or just homesick. These dishes have an almost magical ability to make you feel happy and warm you up from the inside.
“We often crave these foods because they’re connected to positive memories and a sense of familiarity, which can help us feel soothed, especially during stressful times,” says Serena Benali, a registered dietitian and nutritionist in Calgary. “In many cases, craving comfort foods is our way of wanting to return to a certain time or relive memories and emotions that lift our mood, alleviate loneliness or provide comfort.”
So, what exactly happens when you tuck into a plate of boeuf bourguignon with some crusty bread and suddenly, all’s right with the world? Biology has an answer.
“Nutritionally speaking, comfort foods tend to be higher in calories — I have yet to meet someone whose comfort foods are carrots and hummus!” quips Benali, who says her comfort food is her mom’s freshly baked, homemade cookies.
“From a physiological standpoint, consuming these foods causes a slight increase in body temperature, creating a sense of physical comfort,” she explains. “Additionally, carb-rich foods can stimulate the release of serotonin, a neurotransmitter that regulates mood and promotes feelings of happiness and relaxation. The fats and carbs in comfort food provide a quick energy source, which is especially satisfying when the body craves extra warmth and energy.
“This combination of warmth, mood-lifting effects and quick energy often explains why we seek out these foods — they not only satisfy hunger but also offer emotional and physical comfort.”
Comfort foods are unique to each person as they’re often tied to a specific place and culture. In Calgary, where a third of the population is born outside of Canada, immigrants like Dauz are introducing classic international dishes and well-executed fusion food to the local palate. As a result, it’s becoming easier to find feel-good delicacies from around the world, making the local food scene deliciously diverse.
“We often crave these foods because they’re connected to positive memories and a sense of familiarity, which can help us feel soothed, especially during stressful times.”
In celebration of the Lunar New Year, here are five Asia-originating dishes to shake off the winter doldrums.

KOREAN FRIED CHICKEN
Korean fried chicken Fried chicken is one of those classics that just hits the spot when you’re in need of a greasy, salty fix. What’s great about Korean fried chicken is that, when done right, the meat is nice and succulent on the inside while the batter is light and crispy on the outside. Korean fried chicken can be categorised into original and sauced varieties, with flavours like spicy gochujang, garlicky soy sauce, scallion or honey garlic. The chicken is typically served with a side of pickled radish that provides a nice balance to the salt and fat.
Where to find it: K Town Fried Chicken (Crescent Heights), Ogam Chicken (Chinook), Seoul Fried Chicken (Mission & Beddington)

HOT POT
Hot pot If you’re looking for comfort with company, hot pot is the answer. A cooking method common in East Asian countries, hot pot is similar to fondue – you cook your food in simmering broth in a communal pot at the table. First, you choose a soup base which comes in a variety of flavours: standard pork, beef or chicken broth, savoury satay or sour tom yum broth or, if you prefer spicy, there’s tongue-numbing Szechuan. You can make it vegetarian too. Then comes the fun part – choosing your ingredients. With an array of proteins, vegetables and noodles available, you can make your hot pot your own. Don’t forget to mix in your dipping sauces. All that’s left to do is to cook, dip, and eat to your heart’s content while chatting with friends.
Where to find it: Chine Hot Pot & Noodles (Bonavista), Happy Lamb Hot Pot (Franklin), Golden Dragon – serves halal meat (Brentwood)

PHO
Pho Vietnam’s national dish is a popular comfort food in Calgary for good reason. Made of clear bone broth simmered for hours with spices, then filled with tender beef slices and flat rice noodles, this nourishing noodle soup is very much a hug in a bowl. While beef is the most popular meat for pho, you can opt for chicken, or melt-in-your-mouth oxtail. Make it hearty with additional pork or beef balls, or for the more adventurous, add some tendons and tripe. There’s also beef satay and chili oil to satisfy your cravings for heat and spice. Pho can be customised to your liking with toppings that include cilantro, lemon, bean sprouts and basil.
Where to find it: Bee the Banh Mi (Fresh & Local Market + Kitchens), Pho Hoai (Downtown and Okotoks), Pho Chu The (Mahogany)

BUTTER CHICKEN
Butter chicken This indulgent Indian curry, also known as murgh makhani, feels simultaneously homey and luxurious. Butter chicken’s creation was a happy accident when a pair of restaurateurs mixed leftover tandoori chicken with butter-laden tomato sauce, and served it at their Delhi restaurant. It was a hit and the rest was history. The dish is prepared by cooking marinated chicken in a tandoori oven, simmering it in a velvety tomato sauce spiced with cumin, paprika, ginger, chili and turmeric, and then finishing with butter and cream. Garnished with cilantro for a hit of freshness, butter chicken is best eaten with basmati rice or garlic naan to scoop up all that creamy sauce. This beloved dish has become so popular in Canada that it topped the list of dishes ordered via Skip the Dishes in 2024.
Where to find it: Tamarind (Panorama Hills), Tandoori Grill – serves a non-dairy version (Downtown), Moti Mahal (Bankview)

RAMEN
Ramen This bowl of goodness from Japan typically consists of wheat noodles in a pork- or chicken-based broth, which can either be clear or creamy. Ramen is classified by what kind of tare is used. Tare is a sauce made of mirin and sake, ingredients like kombu or niboshi, and salt. It’s what gives ramen broth its unique salty umami. The three kinds of tare are: shio (salt), shoyu (soy sauce), and miso (fermented soybean). Ramen is served with meat, such as savoury BBQ pork slices, and vegetables like bok choy with an assortment of toppings, especially that ubiquitous jammy egg. It isn’t unusual to find seafood or vegetarian versions as well.
Where to find it: Shiki Menya (Bridgeland), Fuji Ramen (Avenida), Shokunin (Mission)
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