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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expensiveFamilies throng this mid-sized room, and for good reason— reliable, generously portioned Mandarin and Szechuan fare. Case in point: whisper-tender pork won tons swimming in a balanced chili and peanut sauce, and eggplant or chicken with peanuts and water chestnuts, both tossed with well-judged garlic sauces. A more adventuresome choice, eight skewers of tender lamb strips wear gossamer tempura and a cumin-centred spice mix. “Assorted vermicelli” brings al dente rice noodles tossed with pork, scrambled ...
Excellent Cantonese cooking entices regulars to this little-known favourite (which ...
With a menu of more than 400 items and hours ...
Elaborate silkscreened lanterns, ornate wood-trimmed pillars and lightning-fast servers in ...
Spicy Szechuan and Cantonese dishes—such as kung pao chicken, barbecue ...
This glass-windowed building in Markham glows bright green, designed in ...
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
