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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expensiveStandard-issue decor (drab broadloom, family-style round tables, faux-wood wainscotting) forms the setting for a commendably varied Chinese carte, rendered with skill. Burnished to a deep mahogany, exemplary Peking duck wears parchment-crisp skin and juicy meat; rolled up in a pancake with hoisin and scallions, it’s sublime. A second course sees duck meat stir-fried with diced veg and served with lettuce leaves and a hoisin-like sauce—another superb roll-up. Elsewhere, crab claw bearing a ball of deep-fried ...
Sino-fied Beatles instrumentals waft through a high-ceilinged room tucked inside ...
This slightly worn but still attractive dining room makes a ...
Designed in the 1950s in an optimistic (if anachronistic) way, ...
Thai ingredients like fish sauce and galangal appear in Chaozhou ...
According to legend, a burned-out “d” in the neon “Good ...
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
