Yet another entry into the crowded Lebanese space, Fattoush is targeted towards the breakfast and light lunch crowd. Fattoush is also the name of a Middle-Eastern dish, which this restaurant also offers. Note to restaurateurs: pick an unambiguous name that stands out when searching online.
Name aside, the food is great. Almost everything is made fresh in-store, including the breads.
Oddesoul is a Canadian-Korean gastropub. It’s probably the only one in its category in Toronto. Sure, there are loads of Korean gastropubs in the city but none of them push the fusion envelope that far. Far from fusion confusion, nearly every dish is excellent.
Oddseoul is one of the earliest kids on the Ossington block. The strip of Ossington Avenue between Dundas and Queen Street has grown into a culinary mecca in the past decade. Oddseoul definitely helped build that reputation. Despite its success, Oddseoul is oddly low-key. There is no signboard and I’ve walked by it accidentally on more than one occasion. The only clue is the inconspicuous letters on its mailbox. For the longest time, its online presence was just a stagnant Instagram page. The COVID-19 pandemic finally forced them to create a DoorDash account for takeout orders.
You don’t have to fly to Tokyo or New York City for a good sushi omakase (お任せ; blind tasting menu). Over the last 10 years, Toronto has gained several high-end sushi restaurants with their own niches. They are also better value here, other than Sushi Masaki Saito which starts at $600 per person—the most expensive meal in Toronto.
Yasu’s strength is non-orthodox nigiri sushi. By non-orthodox, I mean the willingness to venture beyond traditional Japanese produce and flavours. That’s the trend of top-end restaurants around the world. Delivering the classics isn’t enough—chefs have to impress seasoned foodies with dishes they have never had before. Of the 16 courses I had at Yasu, only half were traditional. Everything else had some modern spin on it.
In the wrong hands, Nigerian food can be intimidating to newcomers. The spices are unfamiliar, the stews are brimming with oil, and there is a penchant for using viscera like goat’s head, cow’s stomach, knuckles, and feet. The latter is delightfully described as “assorted”.
For a gentle but flavourful introduction, come to Afrobeat Kitchen. They take out the squeamish parts and elevate dishes with modern techniques and fusion ingredients. They are the only ones in Toronto that fit into the chic mid-range Nigerian category. And they are doing this as a virtual kitchen.
Uzbekistan is a poster child for Central Asian cuisine. It has all the representative dishes like plov (rice cooked with meat stock and the occasional dried fruit), laghman (thick, handmade noodles), and several varieties of kebab. If there is a Central Asian restaurant somewhere outside Central Asia, chances are high that it is branded as an Uzbek one.
There are a handful of decent Uzbek restaurants in Toronto. Uzbek cuisine is popular amongst Russians and hence they are usually located near Russian enclaves in North York or Vaughan. But not Puff Samosa. They chose to set up shop in decidedly non-Russian Scarborough. And an industrial park at that. Not that I am complaining. Scarborough sorely lacks Central Asian restaurants.
Puff Samosa is best described as a samsa specialist that also runs an industrial choyxona (чойхона; teahouse). It has none of the charms of a traditional choyxona and all the brutal architecture of a pre-fabricated commercial block. I visited when COVID indoor dining restrictions were in effect, so I didn’t get a chance to linger for tea. But the food alone is still worth the trip.
Pandan is one of the wonder plants of Southeast Asian cuisine. Like vanilla in French pastries, pandan imparts a unique fragrance to desserts that cannot be substituted. It also has the nifty effect of turning food into shades of green. It’s great for St Patrick’s Day.
Pandan cakes are not new in Toronto, but My Pandan Cake is the first specialist of them. Specifically, pandan chiffon cakes.
Pandan chiffon cakes don’t have a cult following in Singapore and Malaysia. They are just there in the background in neighbourhood bakeries. Kind of like cinnamon rolls in Canada. There are certainly connoisseurs and specialty stores out there, but most Singaporeans will propose other desserts like chendol (shaved ice with red beans and jelly in coconut syrup) as the national dessert before considering pandan cakes.
It might be because the cake is simple. For the uninitiated, chiffon cakes are extremely light and tall cakes. Their airy texture comes from whipped eggs and avoidance of solid fats like butter. For pandan chiffon cake, add coconut milk and essence of pandan. The latter is derived from straining pandan leaves into a dark green liquid. It tastes like a fragrant grass. The cake is baked in a pan with a tube in the center, resulting in a characteristic hole in the middle. Traditionally, the cake is undecorated and enjoyed plain with coffee or tea.
Even though pandan chiffon cakes don’t get a lot of hype in their home countries, it’s definitely something that visitors notice when they stay for more than a few weeks.
Bamiyan Kabob is one of those rare places that uphold tradition, cater to the masses, and punch well above their weight for culinary skill. Pretty impressive for a casual Afghan fast-food restaurant. Although new competitors like Kabob Guys and Bread & Salt are nipping at its heels, it still manages to have the best price-quality ratio in Toronto.
There are branches around the region but I can only vouch for the original location at Thorncliffe Park. I haven’t been to any of the others.
This restaurant closed on 2023-01-28. Thanks for the memories!
Bolivian restaurants are really hard to come by. Even in New York, the city with the most number of cuisines in the world, there are less than 3 Bolivian places. It might be due to the paucity of unique dishes and scarcity of immigrants. Bolivia is one of the poorest countries in South America and not as touristed as its neighbours. So, I was excited when Munay opened up in the Wychwood neighbourhood. It’s probably the first, and definitely the only Bolivian food place in Toronto.
Munay is a cafe that specializes in salteñas and other pastries. Without question, salteña is the most emblematic dish of Bolivia. The best way to describe it is a soupy empanada. There’s a certain technique in eating it so that the liquid doesn’t spill out.
Toronto has no shortage of good Thai restaurants that stay true to traditional recipes. It’s about time that a stellar Canadian-Thai restaurant came along. Canadian-Thai is what I call food that is not quite Thai. It features local produce and Canadian flavour combinations.
The most un-Canadian thing about Favorites Thai is its name. It should be spelt “Favourites”. Other than that, expect to find uniquely Canadian interpretations of Thai cuisine here. No, I am not talking about pad thai with ketchup.
Imanishi is a contemporary izakaya (Japanese bar) and one of the top ones in Toronto. The contemporary part comes from its adaption of traditional izakaya foods like karaage (唐揚げ; deep-fried chicken chunks) and goma-ae (胡麻和え; salad with sesame dressing). They mostly stay true to the original but are plated nicer, in tapas format. Serendipitous additions like fried chickpeas and monkfish liver further differentiate Imanishi from old-school izakayas.
Well, that was before COVID-19. When indoor dining was shut down, Imanishi pivoted to donburi (rice bowls) and bento (boxed meals with assorted sides). This was perhaps a blessing in disguise because I like their bento even more than their a la carte options.
Bento (弁当) is a compartmentalized meal with rice and at least 3 or more side dishes. It’s designed for takeout. It originated from Japan and has spread across Korea, China, and Taiwan. Southeast Asia also has a similar thing but it isn’t packed as exquisitely. Hawaiian plate lunches can also be considered a form of bento if you squint a little.
For Korean bentos in Toronto, try Hawk and Chick. Taiwanese bentos are more common but I haven’t found a stellar one yet. Chi Chop and ZenQ are convenient if you are downtown. Wei’s Taiwanese for value. And as for Japanese bentos, they are everywhere. Quality varies a lot.
