56 Jamie Kennedy’s poutine
He could stop serving his famous french fries tomorrow, and he’d still be remembered as the guy with the fabulous Yukon gold frites. Frustrating, maybe (Kennedy really can cook more fancified food), but many a chef would kill for such a problem. At JK Wine Bar, they’re topped with pulled pork, chopped scallions, smoked cheese from Stratford’s Monforte Dairy, and a deep, dark, heady barbecue sauce. This inspired Toronto take on the Québécois classic takes the lowly french fry to uncharted new heights. $9 (toppings change every few days). Jamie Kennedy Wine Bar, 9 Church St., 416-362-1957.

57 Three minutes at the counter of Honey World
Oleg Konashenkov, Ukrainian émigré and honey impresario—he imports 50 varieties, give or take—sweeps a straw through a jar of honey, twists it between his forefinger and thumb and waves it at a curious passerby. “Here, quick,” he says. It’s herbal, sweet. Five seconds later, a different jar, another twist. “This, it is Christmas tree honey. Pine.” Now it doesn’t stop: acacia, chestnut, manuka, leatherwood, a torrent of fla­vour. The passerby, a customer now, sugar-shocked and enthralled, reaches for his wallet. St. Lawrence Market South, 95 Front St. E., 416-214-0101.

58 Stinky tofu
This fermented Chinese snack’s reputation precedes it—by a good 300 metres when the wind is right. A booth serving stinky tofu at the city’s Asian Night Market last summer drew queues 50 people deep—it’s nearly impossible to find this side of the Pacific. Fried in oil and topped with preserved cabbage, the aromatic bean curd may not be every gastronome’s idea of a good time, but it’s a first-rate notch in Toronto’s internationalist foodie belt. $3.50 for six pieces. Wei’s Taiwanese Food, 2578 Birchmount Rd., 416-754-4605.

59 Claudio Aprile’s liquid nitrogen ice cream
Most chefs outsource their ice cream, or churn it in a refrigerated machine if they insist on making their own. Claudio Aprile takes it one further, pouring flavoured cream (Thai chili and coffee was one of the latest) tableside into a bowl of liquid nitrogen (temperature -196° C). The product is the coolest ice cream imaginable—not to mention one of the city’s most impressive desserts. $19. Colborne Lane, 45 Colborne St., 416-368-9009.