The restaurant is located on the ground floor at 134 Peter St. in the QRC West building.
The Islamic noodles are surprisingly popular, given that they're not even on the menu at Salad King.
This peak eating moment has made the good stuff less exciting. And the Kwan dim sum isn’t. Exciting. All the regulars are here and done pretty nicely.
Patrons choose two flavours (such as ube, jackfruit, corn and cheese and more), which are joined by ube turon: a spring roll wrapper filled with ube halaya, which sees ube cooked down with condensed and coconut milks.
Served in a copper-coloured pineapple, this super-refreshing — not to mention handsome — drink is ideal for sharing during the dog days of summer.
Les Sabilano has taken over the space that formerly housed his parents’ Filipino grocery and take-out joint, Kaibigan, at St. Clair West and Wychwood Avenue, an area with a sizeable population of Filipinos.
The midtown neighbourhood around Belsize and Mount Pleasant has a new local.
Midtown’s Shoushin hosts a special collaborative dinner with Stephen Tong of Richmond Hill’s Judy Cuisine
Chef Jackie Lin had closed his elegant sushi restaurant for a special twelve-course dinner. It was a rare opportunity for him to collaborate with another chef — Stephen Tong, owner and head chef of Richmond Hill’s Judy Cuisine — and showcase the differences in preparation and flavour inherent in their approaches to seafood.
Grant van Gameren’s restaurant-opening team is taking over Harry’s, a longstanding Parkdale diner. The chef posted a job ad on Facebook late last week seeking applicants for line cook positions.