Danny Grossman
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
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expensiveWhile the Markham strip mall locale leaves much to be desired, inside this huge and garishly lit Sichuan eatery the crush and buzz is evidence of the kitchen’s strength. An army of servers shuttles giant, sizzling hotpots, platters of whole fish and cauldron-size bowls of soup to parties of six, 10 or more. Two binder-size menus offer hundreds of dishes—with photographs to whet the appetite. Stir-fried Gongbao chicken, with chilies and whole peanuts, delivers the ...
A taste of Hong Kong, this cheerful room is a ...
The room is old-school Chinese: dog-eared laminated menus; boards announcing ...
Excellent Cantonese cooking entices regulars to this little-known favourite (which ...
Offering a modest menu (141 items) by Chinatown standards, this ...
Homebodies line up for steaming bags of takeout at this ...
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
Sweet, rich and gloriously sinful, Lai Wah Heen’s Wuxi spareribs make a perfect mid-winter meal. So we got chef Ken ...
Through his short, bright career, Scot Woods has been obsessed with bringing the world’s cuisines to his cooking. Other chefs ... By James Chatto
