Toronto Archives - Eat Your Broccoli!

July 17, 2019July 17, 2019

Planta Queen

Continuing on my eating tour, my sister recommended Planta. On Queen St. West. I’m interested in expanding my vegetarian repertoire. Planta Queen surpassed my expectations. They serve vegan food.

We started off with the spinach and shiitake, and potato truffle dumplings. I loved the richness of the black bean sauce that came with the spinach and shiitake dumplings. The potato truffle was very good, but I’m not a fan of truffle flavour. Next up was the spring rolls which had a very meaty taste even though there was no meat in it. The dosa with coconut lentil curry was sublime. I need to make that curry. The dan dan noodles had plenty of peanut flavour to go with the kamut. The Shanghai slaw reminded me of papaya salad with a chill bite and undertones of lemongrass.

This is vegan food that does not try to pretend that it’s meat is on another level. All their dishes had such rich flavours that you never knew that the meat was missing.

The bussing was lightening quick. No sooner had we plucked the last morsel off our plate did it get picked up. The service was really good.

Oh yes, the washroom decor was interesting. Whomever would have thought washroom photos belonged in a food blog.

SPINACH & SHIITAKE steamed dumplings, black bean & chili vinaigrette
POTATO TRUFFLE steamed dumplings, cabbage, coconut milk lemongrass broth
UNCLE BAM’S SPRING ROLLS chow mein noodles, coriander, five spice
DOSA Coconut lentil curry, pico de gallo
DAN DAN
noodles, gai lan, coconut milk, kamut, coriander
SHANGHAI SLAW green papaya, cabbage, lemongrass, coriander, shaved onion rings

July 17, 2019July 17, 2019

SOOS

I’m making what seems to be my annual trip to Toronto, the land of good eats. My sister suggested Malaysian, as she knows of my fondness for Pan-Asian food. SOOS fit the bill. It’s one of many restaurants that adds to the eclectic vibe of Ossington Street.

We started with the prawn crackers with peanut sauce. The star of the dish was definitely the peanut sauce. Next up was the murtabak. It was an Indian pancake stuffed with curry chicken. The garlic sauce was delicious and had overtones of tzatziki,. and went well with the side of curry gravy.

The classic char kway teow came bursting onto my taste buds with some fiery wok hay. The depth of flavour imparted by a seasoned wok was carried by the charred noodles. The laksa was a nice, spicy finish to the meal. I’ve never had laksa leaf, also known as Vietnamese coriander. It was a nice addition to the soup. Lemongrass and a rich curry broth was a good combination.

Service was attentive and the food came out fairly quickly. I would love to go back and try more of the menu.

KEROPOK house made prawn crackers, soos peanut sauce
MURTABAK stuffed roti, curry chicken, mamak curry dip, garlic sauce
CHAR KWAY TEOW tiger prawns, chives, sambal, beansprout, egg drop, charred rice fettuccine
LAKSA chicken, prawn, tofu ball, galangal, mee, vermicelli, curry broth, daun kesum

May 27, 2018

Eative Film Cafe

I wanted to try something different for breakfast. As my sister would say, funky breakfast. I was considering a south Indian place, but it turned out that they didn’t open until 11am even though they advertised a breakfast menu on their website. In our travels through Kensington Market the previous day, we noticed the Eative Film Cafe. Japanese cafes and such seem to be on trend in Toronto these days so we were eager to check it out. We noticed the Japanese breakfast options on the menu, in addition to the classic ones.

We arrived before the horde did at 10am. Order at the counter and they deliver to your table. I was intrigued by the purple rice balls. So I chose the Tokyo omelette. I added some extra avocado. It came with a side of miso soup. I also ordered an Americano. I was quite impressed with the rice balls. I prefer a healthy breakfast. The flavour was a subtle one of wild rice. It went well with the omelette.

My sister enjoyed the Sapparo breakfast. It came with a side of coleslaw and tangy mayo. It seemed like a good combination.

This cafe is also known for its 24K gold flake ice cream, which is another item that is trendy in Toronto. They also carry cheesecake from the Cheesecake Factory, which is in demand. The waits are up to 3 hours at their only location in Toronto.

They also have classic breakfast, weekend brunch and Japanese street food. Well worth another visit.

Tokyo Omelette
Roasted Seaweed, Cheddar Cheese, Grilled Mushroom, Sun Dried Tomato, Grilled Onion, Avocado served with Japanese Onigiri (Multigrain Purple Rice Ball) & Miso Soup

Sapporo Breakfast
Tamago Yaki (Rolled Scrambled Egg), 2 Sausages, 2 Onigiri (Purple Rice Ball with Seaweed), Miso Soup, House Salad

A selection of Cheesecake Factory cheesecakes

May 27, 2018

Lamesa Filipino Kitchen

I remembered walking by Lamesa Filipino Kitchen at least 4 years ago, at the tail end of my last trip to Toronto. I promised myself, that I next time I visited, it will be on my list. Well, I’m finally here.

I’m not too familiar with Filipino food as I’ve only have it a handful of times. But I’m fascinated by all Asian food. This is an elevated version of Pinoy cuisine.

We started with the Lamesa salad. The crispy 5 spice tofu partnered very well with the freshness of the salad and the tangy dressing. Next up was the pancit molo. It is traditionally wontons in a chicken broth soup. This version had pan fried dumplings with ginger laced broth. It reminds me of the sauce that accompanies Cantonese style steamed fish.

The chicken adobe came with crispy chicken and roasted garlic in a soy vinegar sauce. It was quite tasty. The veg pinakbet is a Filipino vegetable stew. The crispy polenta added some texture. Both of us really enjoyed the garlic fried rice. I will have to try to make that one at home.

Good service, great food. Definitely a must try.

LAMESA SALAD
5 spice tofu, mango, zucchini, cucumber, curry pinipig, coconut vinagrette

PANCIT MOLO
pork and shrimp dumplings, poached egg, spring dashi, ginger scallion oil

CHICKEN ADOBO
seared marinated chicken thighs, soy vinegar jus, confit garlic, chimichurri
VEG PINAKBET
crispy polenta, cashew “cheese”, tomato, spring vegetable ragu
GARLIC FRIED RICE

May 23, 2018

Pai Northern Thai Kitchen

It’s been a long time since I last went to Toronto. For the next few days, I’m planning to hit up anything unusual that I can’t find in Calgary. It shouldn’t be too hard. My sister recommended Pai Northern Thai Kitchen, an award winning Thai restaurant.

We started off with the Grabong. They were deep fried squash fritters. The presentation was eye-catching. The fries were deliciously crisp and paired well with the tangy tamarind sauce.

My sister recommended the Khao Soi, which is egg noodle with curry. They describe it as a golden curry. To me, it tasted like red curry. But the difference is the multiple layers of flavour. It definitely tasted scratch made with fresh ingredients. The fried noodles were a nice touch too.

My sister had the Khao Pad Thamada, which is fried rice. It was pretty good, but the Khao Soi was outstanding.

The place seems to cater to the younger set. Noise carries and the decor is very casual with Thai influences. If you like Thai food, this is a definitely a must try.

Khao Soi 16.5
Fresh egg noodles in a golden curry topped with crispy noodles, coriander, green onions and your choice of Braised Beef, Chicken Breast or Chicken Drumsticks (contains shrimp paste)

Khao Pad Thamada 14.5
Stir fried jasmine rice with egg and green onion. Served with your choice of Chicken, Beef or Tofu & Veggies. (contains oyster sauce) Served with nam prik nam pla sauce (fish sauce, garlic, chili & lime)

Grabong 14
Freshly shredded buttercup squash fritters lightly coated in red curry paste batter, deep fried and served with a sweet garlic tamarind dip with nuts. (contains eggs and peanuts)

November 10, 2014

Scaddabush

Continuing my search for good grub in Toronto, we decided to try Scaddabush, on my sister’s recommendation. Apparently, it is well known for its stuffed meatballs. Somebody was hungry post half marathon so we were looking for something substantial. Hubby helped himself to the spaghetti bolognese. I went straight for the stuffed meatball. The meatball was the size of a baseball and stuffed with pepperoni and mozzarella. Their pasta is also fresh made in house. It was pretty good; the portions are deceiving filling. The tartufo made for a lighter finish to the meal.

October 30, 2014

Fresh on Spadina

Living in Calgary (Cowtown), I haven’t really learned to appreciate really good vegetarian food in restaurants, other than in Indian restaurants. Until I tried Fresh, on a recommendation from a friend. I had the Energy bowl, which had a coconut curry sauce with vegetables on top of soba noodles. It also came with marinated tofu, which had a rich flavour, with undertones of vinegar. It was quite large and substantial. The flavours were rich and satisfying. I would highly recommend it, even for non vegetarians.

Energy bowl marinated tofu cubes, rich coconut curry sauce, chick pea & vegetable stew, cucumber, tomato, red onion, sunflower sprouts & tahini sauce — Energy bowl
marinated tofu cubes, rich coconut curry sauce, chick pea &
vegetable stew, cucumber, tomato, red onion, sunflower
sprouts & tahini sauce

October 24, 2014

Kenzo Ramen Queen West

I was craving some ramen when I went to Toronto last week. Since I’d already been to Kinton, my sister suggested Kenzo on Queen West. This is a relatively new location; she had been to the original location and enjoyed their house made noodles.

They had a nice variety of ramen on the menu. I ordered the ji su men, which had a thick broth due to the addition of egg. My sister commented that the noodles did not taste the same as their original location. I thought they tasted suspiciously like Chinese egg noodles. We asked our server, and she said they did make their own.

Their gyoza, however was really good. There was a good quantity of meat inside and they fried it in flour paste water.

The service was quick and friendly. With so much to choose from in Toronto, it’s not likely that I will visit the same ramen place again.

Karashi Ramen Spicy ramen with japanese Karashi hot sauce topped off with roasted pork slices. Seasonal topping: marinated bamboo shoot. — Karashi Ramen
Spicy ramen with japanese Karashi hot sauce topped off with roasted pork slices. Seasonal topping: marinated bamboo shoot.

Ji Su Men A soy sauce base soup combined with chicken, eggs and sesame oil. Mixed with stir fried vegetables. Vegetarian option avilable. — Ji Su Men
A soy sauce base soup combined with chicken, eggs and sesame oil. Mixed with stir fried vegetables. Vegetarian option available.

November 20, 2012

Bent

I’m pretty sure this restaurant is flying under the radar. High expectations because of it’s pedigree, but not a whole lot of buzz. The reviews I read were mixed. I can definitely say that the food was fantastic.

tacosand ceviche — SMOKED COD TARO TACO
Chipotle Mayonnaise, Cilantro, Tomatillo, Jicima
TUNA + WATERMELON
Shaved Red Onion, Cilantro, Crispy Shallots, Fresh Citrus Juice, Rocoto Chili

There were three of us and we ordered for sharing. The server was helpful in suggesting dishes to balance our selections. The smoked cod taro tacos were bursting with avocado flavor with a touch of heat. The cod got a little lost in the dance . The tuna and watermelon ceviche was exceptional. Strong spicy flavors with delicate watermelon to stave off the heat. Did I tell you I like my food a little spicy?

The dungeness crab salad was a good way to tone down the tuna and the tacos. The most interesting thing was the toasted burdock root on top. The dish was not flashy, but did the job of cooling off my taste buds for the next dish.

chickendumplings — CHICKEN DUMPLING
Filled With Mushroom and Leeks, Goat Cheese Sauce, Roasted Chorizo and Pesto

The dumplings had strong flavors of and mushroom and sausage that reminded me of a Chinese style chicken and dried mushroom dish. The dehydrated tomato slice was a nice textural contrast.

I really liked the gravlax for both the presentation and taste. The seaweed, capers and creme fraiche were a nice contrast the salmon wrapped in tamago. They were served with a side of buckwheat pancakes and lime in cheesecloth to squeeze over the salmon.

I did not try the short ribs as I do not eat beef that is not hormone and antibiotic free. The roasted potatoes however, were hot and very tasty. Ditto with the rare marinated beef. The beef was served with a side of cheese toast.

beeftartare — RARE BEEF
Lightly Seared Beef, Herbed Olive Oil, Momiji Oroshi, Diced Scallion, Ume Spicy Ponzu
with Crispy Rice Cake

breadcheese — TOASTED BREAD
With melted cheese

Dessert was complimentary. Although I was too full to eat another bite, I had to sample. There was a Chinese style sesame ball filled with peanut satay on a caramelized miso sauce. The sesame ball was a bit rubbery and difficult to share, but I haven’t had one that wasn’t. Also fruit salad topped with a minty panna cotta which was very good.

Strong complex flavors that flowed well from one dish to another. Possibly too strong for some, but that’s the way I like it. This is one of the best Asian fusion restaurants that I have ever tried. Service was attentive even when they got busy. Attention to detail such as wiping off the table between dishes and providing fresh cutlery between courses.

Atmosphere is upbeat urban. Hallway to the washrooms is rather eclectic.

November 18, 2012

Richmond Station

A few of my relatives are foodies and they chose this restaurant for dinner. I had high expectations, as the “Top Chef” is Carl Heinrich, the winner of Top Chef Canada season 2. We had a late reservation (8:45) as this is a pretty popular place.

The restaurant is two levels, with a Chef’s table right next to the kitchen on the second level. The lower level is also open to the kitchen. Decor is modern, but not terribly so. White walls and dark wood are a nice combination.

We perused the regular menu as well as the specials on the board. My sister inquired if there were any specials from the chef, the waiter went to ask. The chef had a pork chop as well as a roast for the table. Most of us ordered off the regular menu and the board.

troutand polentafries — TROUT GRAVLOX
daikon radish, dill, red onion
POLENTA FRIES
bomba mayonnaise, marinara

The appetizers were tasty. Polenta fries are an interesting idea. I’m not a huge fan of polenta but it works. I enjoyed the lobster cocktail, the crunchy lobster went well with the refreshing taste of the lettuce and cocktail sauce.

I had the Duo of Beef which was on the chalkboard. The steak was done to a medium rare, on a bed of mashed potatoes, and the other side had a shredded beef stew. The flavors mingled well together. Of course the beef is locally sourced, hormone and antibiotic free. I’m of the opinion that maybe Alberta beef is not always the best.

It turns out that my cousin did order the special from the kitchen. This dish was hefty on the meat. The pork chop was very tasty. I suspect chefs appreciate it, when they get to exercise their creativity in the kitchen. Carl came to our table and asked my cousin how she liked her meal. Only my sister and I were aware that it was Carl. He visited several other parties in the room as well. I like it when the Chef takes the time to check in with the diners.

The Stn Burger was interesting as the inside was cooked to a medium rare. It is usually a risk to eat a burger which is not well done. I suspect they grind their meat in house to ensure quality.

I enjoyed the butternut squash cheesecake. The cheesecake was substantial. It went well with the mascarpone and if I remember correctly, the maple syrup. The roasted, dry squash sliver on top was a nice touch. It’s something that I would like to learn how to make.

This was a nice, rustic interpretation of regional cuisine. It’s definitely a restaurant that seems to cater to foodies. Will be on my list if I make it back to Toronto.