The Curry Bowl has truly mastered blending Asian flavours.
Enjoy a wide selection of savoury dishes from countries across Asia. It'll be hard to go wrong choosing any of their specialty dishes; sizzling stir fry, exotic noodles and aromatic curries.
The menu focuses on popular favourites as well as Asian inspired creations from our chef.
The Curry Bowl restaurant is named after arguably the best powder bowl at Fernie Alpine Resort the ‘Currie Bowl’. Check out the Currie Bowl sign at the top of White Pass quad and spot the link to the restaurant. Ski or ride ‘Currie Powder’ to experience this great mountain and after a day’s skiing drop into the Curry Bowl in town and reward your tired body.
Besides winter bringing great skiing and snowboarding, summer brings mountain biking, golfing, hiking and fishing. July and August are as busy as winter and a great time to enjoy the latest addition to the Curry Bowl an outside patio built above the kitchen in 2008. The twenty seat patio gives 360-degree views of the Elk Valley, so kick back and enjoy stellar views while sipping a cold Stella.
Featured in Anne Hardy's 'National Restaurant Guide', 'Where to Eat in Canada' and consistently chosen as one of the Best Buys entries. Main meals range between $15-$18.The restaurant is fully licensed with fifty beers from around the World. A third of these come from Canadian microbreweries. Other countries represented include Australia, Belgium, Czech Republic, England, Germany, India, Jamaica, Japan, Mexico, Poland, Scotland, S.Africa, Singapore and Thailand.
Wines offered concentrate on local B.C. made wine and around forty different spirits are available. At times we are fortunate to experience high levels of demand and so do not accept reservations.
Reservations are best suited to large and or expensive restaurants and we are neither. Our aim is to please many rather than a select few. The dining room has 34 seats and the patio 20 seats and during busy times a waiting list is operated. The objective being to use our limited resources as efficiently as possible and provide accurate times for waiting for a table.
-Chef Doug McDougall